METHOD OF ASSAYING SATIETY ENHANCING TASTANTS

• US 20090123380A1
• Filed: 01/16/2009
• Published: 05/14/2009
• Est. Priority Date: 11/30/2001
• Status: Active Grant

• Current Assignee: Alan R. Hirsch
• Original Assignee: Alan R. Hirsch
• Inventors: Hirsch, Alan R.
• Granted Patent: US 7,820,208 B2
• Time in Patent Office: Days
• US Class Current: 424/9.200
• CPC Class Codes: A23L 33/20 Reducing nutritive value; Dietetic products with reduced nutritive value
• CPC Class Codes: A23L 33/30 Dietetic or nutritional methods, e.g. for losing weight A23L33/10 takes precedence
• CPC Class Codes: A61P 3/04 Anorexiants; Antiobesity agents
• CPC Class Codes: Y10S 435/81 Packaged device or kit

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.

Claims

1. A method of assaying a tastant for effecting weight loss of an individual, comprising:

selecting a tastant based on a food to be ingested, the tastant selected from the group consisting of a primarily salty tastant or a primarily sweet tastant;

formulating a composition consisting essentially of the tastant, a carrier, and optionally an anti-caking agent, a coloring agent, or both;

combining the composition with each food to be ingested by an individual to form a foodstuff;

wherein a composition comprising a primarily salty tastant is combined with a primarily salty food, and a composition comprising a primarily sweet tastant is combined with a primarily sweet food;

administering each of said foodstuffs to the individual for ingestion;

repeating the combining and administering steps on a daily basis for an at least one month period; and

assessing the effectiveness of the composition to effect weight loss according to a change in weight of the individual.

2. The method of claim 1, wherein the tastant is selected for effectiveness in effecting weight loss based on an average weight loss of about 0.5 lb. or more per month over an about 6-month period.

3. The method of claim 1 wherein the composition is in the form of a free-flowing powder or granules.

4. The method of claim 3 wherein the composition comprises a carrier selected from the group consisting of maltodextrin, dextrin, starch, methylcellulose, sodium carboxymethylcellulose, and lactose.

5. The method of claim 1 wherein the sweet tastant selected from the group consisting of almond (benzaldehyde), anise, carob, cinnamon, cocoa (natural cocoa nibs), malt, peanut (roasted), pecan, pistachio (natural), peppermint, spearmint, fruit tastants, and combinations thereof.

6. The method of claim 1 wherein the salty tastant selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard (seed), onion, parmesan, pizza, ranch, spinach, taco, white cheese, yellow cheese, and combinations thereof.

7. The method of claim 3 wherein the sweet tastant selected from the group consisting of almond (benzaldehyde), anise, carob, cinnamon, cocoa (natural cocoa nibs), malt, peanut (roasted), pecan, pistachio (natural), peppermint, spearmint, fruit tastants, and combinations thereof.

8. The method of claim 3 wherein the salty tastant selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard (seed), onion, parmesan, pizza, ranch, spinach, taco, white cheese, yellow cheese, and combinations thereof.

9. The method of claim 1 wherein the individual is instructed to apply the set of compositions onto foods for a period of consecutive months wherein the sweet tastant utilized in a subsequent month is different from the sweet tastant utililized in the preceding month and the salty tastant utilized in a subsequent month is different from the salty tastant utilized in the preceding month.

10. The method of claim 1 wherein the person is instructed to apply the set of compositions onto foods for six consecutive months or longer.

11. The method of claim 9 wherein the first and second compositions are in the form of free-flowing powder or granules.

12. The method of claim 10 wherein the first and second compositions are in the form of free-flowing powder or granules.