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Dietary products and uses comprising methylsulfonylmethane

  • US 4,863,748 A
  • Filed: 06/26/1986
  • Issued: 09/05/1989
  • Est. Priority Date: 08/30/1979
  • Status: Expired due to Term
First Claim
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1. A method of processing a foodstuff which comprises the steps of:

  • reducing the moisture content of the foodstuff by heating or drying, said heating or drying reducing any naturally occurring methylsulfonylmethane present there in to a level less than about 0.1 ppm and;

    admixing with the foodstuff after said heating or drying step an amount of methylfulfonylmethane effective to raise the concentration thereof in the foodstuff to at least about one ppm.

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