Method of assaying satiety enhancing tastants

• US 7,820,208 B2
• Filed: 01/16/2009
• Issued: 10/26/2010
• Est. Priority Date: 11/30/2001
• Status: Expired due to Fees

• Current Assignee: Alan R. Hirsch
• Original Assignee: Alan R. Hirsch
• Inventors: Hirsch, Alan R.
• Primary Examiner(s): Flood; Michele
• Application Number:
  US12/355,494
• Publication Number:
  US 20090123380A1
• Time in Patent Office: 648 Days
• Field of Search: None
• US Class Current: 424/725
• 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 set of tastants for effecting weight loss, the method comprising

providing a group of individuals with a set of compositions consisting essentially of a tastant, a carrier, and optionally an anti-caking agent, a coloring agent, or both;

one of the compositions in the set comprising a primarily salty tastant and another of the compositions in the set comprising a primarily sweet tastant;

instructing the individuals to combine the compositions over a period of time with all food consumed during the period, the period being at least one month, the individuals being instructed to combine the composition comprising the primarily salty tastant with primarily salty foods and the composition comprising the primarily sweet tastant with primarily sweet foods; and

after the period ends, determining whether the individuals of the group lost weight during the period of time.

2. The method of claim 1 wherein each of the compositions is in the form of a free-flowing powder or granules.

3. The method of claim 2 wherein each of the compositions comprises a carrier selected from the group consisting of maltodextrin, dextrin, starch, methylcellulose, sodium carboxymethylcellulose, and lactose.

4. The method of claim 1 wherein the primarily sweet tastant is selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, fruit tastants, and combinations thereof.

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

6. The method of claim 2 wherein the primarily sweet tastant is selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, fruit tastants, and combinations thereof.

7. The method of claim 2 wherein the primarily salty tastant is selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard, onion, parmesan, pizza, ranch, spinach, taco, white cheese, yellow cheese, and combinations thereof.

8. The method of claim 1 wherein the period extends over consecutive months and the individuals are instructed to combine the compositions with all foods for the period of consecutive months wherein the primarily sweet tastant utilized in a subsequent month is different from the primarily sweet tastant utililized in the preceding month and the primarily salty tastant utilized in a subsequent month is different from the primarily salty tastant utilized in the preceding month.

9. The method of claim 8 wherein the individuals are instructed to apply the compositions onto foods for six consecutive months or longer.

10. The method of claim 8 wherein each of the compositions is in the form of free-flowing powder or granules.

11. The method of claim 9 wherein the each of the compositions is in the form of free-flowing powder or granules.

12. The method of claim 8 wherein the primarily sweet tastant is selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, fruit tastants, and combinations thereof.

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

14. The method of claim 9 wherein the primarily sweet tastant is selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, fruit tastants, and combinations thereof.

15. The method of claim 9 wherein the primarily salty tastant is selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard, onion, parmesan, pizza, ranch, spinach, taco, white cheese, yellow cheese, and combinations thereof.

16. The method of claim 10 wherein the primarily sweet tastant is selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, fruit tastants, and combinations thereof.

17. The method of claim 10 wherein the primarily salty tastant is selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard, onion, parmesan, pizza, ranch, spinach, taco, white cheese, yellow cheese, and combinations thereof.

18. The method of claim 11 wherein the primarily sweet tastant is selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, fruit tastants, and combinations thereof.

19. The method of claim 11 wherein the primarily salty tastant is selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard, onion, parmesan, pizza, ranch, spinach, taco, white cheese, yellow cheese, and combinations thereof.

20. The method of claim 1 wherein the individuals are instructed to apply the compositions onto foods for six consecutive months or longer.