Reference

Protein mineral dietary module

Protein mineral dietary module. Nichols, Buford L., Jr.; Klish, William J.; Potts, Vivian E. (Baylor College of Medicine, USA). U.S. US 4419369 A 6 Dec 1983, 5 pp. Cont.-in-part of U.S. Ser. No. 189,269, abandoned. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23J003-00; A23L001-30. NCL: 426002000. APPLICATION: US 82-414085 1 Sep 1982. PRIORITY: US 79-83187 9 Oct 1979; US 80-189269 22 Sep 1980. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 18 A dietary protein mineral module (modular or care formula), to which fat and carbohydrate may be added to tolerance levels, consists of high quality protein (70-90% dry wt.) combined with Cl (0.5-2.0%), P (1.0-4.0%), Ca (1. 7723-14-0 and 7440-50-8 which are cas registry numbers are also used here.0-4.0%), Na (0.5-2.0%), Mg (0.1-0.5%), and trace amts. of Fe, Zn, Cu, I, and L-methionine [63-68-3] in such a manner that when mixed with water (2.2 g protein/100 mL) will meet the normal mineral requirements in patients with monosaccharide intolerance, intractable diarrhea, and renal or congenital heart disease while preventing acidosis. Thus, calcium-sodium caseinate (87.0% dry wt.), K citrate [7778-49-6] (4.1%), calcium phosphate dibasic (4.6%), KCl (2.0%), NaCl (1.9%), MgCl.6H2O (0.9%), L-methionine (0.11%), FeSO4 (0.11%), ZnSO4 (0.11%), CuSO4 (0.11%), and KI (0.11%) provides a care formula to which fats and carbohydrates may be added and which provides for the protein and mineral requirements of infants with intractable diarrhea while maintaining blood CO2 levels at ~18.8 mequiv/L, thereby preventing acidosis which is a deterrent to normal infant growth. .

Meat preservation method

Meat preservation method. Aversano, Ralph W. (USA ). U.S. US 4416909 A 22 Nov 1983,4 pp. (English). (United States of America). CODEN: USXXAM. CLASS: IC: A23B004-02; A23B004-12. NCL: 426265000. APPLICATION: US 82-376414 10 May 1982. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) A compn. contg. ~10-40% of ascorbic acid [50-81-7] and (or) its Na [134-03-2] or K [15421-15-5] salts, citric acid [77-92-9] and (or) its Na [994-36-5] or K [7778-49-6] salts, Na2CO3 or K2CO3, and Na2SO3, K2SO3, NaHSO3, KHSO3, K2H2S2O5, or Na2H2S2O5 preserves and maintains the color of meat. Thus, 2 oz of a preservative contg. equal amts. of NaHSO3, ascorbic acid, citric acid, and Na2CO3 was mixed with 50 lb. fresh ground beef. The meat maintained its red color for ~2 wk when stored at 35° F.Except for chemicals metioned above, 15421-15-5 and 7681-57-4 are also used. .