Foods for preventing vomiting
AssigneeKewpie Corporation
InventorsNorimitsu Yamagata, Hiroshi Tanaka, Yoshinori Hamachiyo, Hiroko Ito, Kazuhiko Kaneda
Life of this patent
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Abstract
The present invention relates to an antiemetic food product comprising a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, lambda carrageenan and gellan gum, to an antiemetic food product comprising, as one set, a solution containing any of these thickeners, and typically a calcium solution, and to a method for preventing a patient from suffering from emesis associated with the ingestion of liquid food, comprising feeding the antiemetic food product to the patient.
Claims11
An antiemetic food product comprising a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, lambda carrageenan and gellan gum.
An antiemetic food product comprising a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan and gellan gum, and a calcium solution.
An antiemetic food product comprising a solution containing iota carrageenan, and a magnesium solution.
An antiemetic food product comprising a solution containing lambda carrageenan, and a lactoprotein solution.
An antiemetic food product comprising a solution containing low-methoxyl pectin, and a calcium solution, the amount of calcium contained in the calcium solution being from 65 to 160 mg for 1 g of the low-methoxyl pectin on dry basis.
An antiemetic food product comprising a solution containing iota carrageenan, and a magnesium solution, the amount of magnesium contained in the magnesium solution being from 300 to 700 mg for 1 g of the iota carrageenan on dry basis.
An antiemetic food product comprising a solution containing lambda carrageenan, and a lactoprotein solution, the amount of lactoprotein contained in the lactoprotein solution being from 2.5 to 8 g for 1 g of the lambda carrageenan on dry basis.
A method for the use of a solution containing one or more thickeners selected from low-methoxyl pectin, sodium alginate, alginic acid, kappa carrageenan, iota carrageenan, lambda carrageenan and gellan gum for the production of an antiemetic food product useful for preventing emesis associated with the ingestion of liquid food.
Dependencies are inferred from the claim text.