Douglas J Wearly

20070048405, Mar 1, 2007

Jul 13, 2006

11/485709

Normanella DeWille - Columbus OH, US
Allison Ogilvie - Longmont CO, US
William Rodgers - Cranberry Township PA, US
Douglas Wearly - Blacklick OH, US

A23L 1/30

426072000

Disclosed are liquid nutritional compositions comprising: carbohydrate; lipid having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations thereof by weight of the composition; a protein matrix having from about 15% to about 50% of a whey protein fraction by weight of the total protein in the composition; and a limonene-containing material, cranberry oil, or combinations thereof. The compositions are preferably aseptically packaged, and provide enhanced oxidative stability, flavor, and aroma, especially when formulated with relative high polyunsaturated fatty acid concentrations.

20080063753, Mar 13, 2008

Sep 7, 2007

11/851473

Normanella DeWille - Columbus OH, US
Judith Atkinson - Powell OH, US
Neile Edens - Columbus OH, US
Terrence Mazer - New Albany OH, US
Kelley Lowe - Powell OH, US
Douglas Wearly - Blacklick OH, US
Allison Ogilvie - Longmont CO, US

A23L 1/10
A23L 1/105

426064000, 426103000, 426292000

The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal component, the sweetener coating comprising: a first sticky layer comprising at least about 30% fructose (of the total sweetener coating); a second less sticky layer having a DE value of about 60 or less and comprising up to about 17% fructose and at least about 1% non-fructose carbohydrates (of the total sweetener coating); and third layer comprising crystalline fructose. The present invention also provides a process for forming the sweetener coating over the formed cereal component comprising the following steps: (a) providing a formed cereal component having thereon a first sticky layer comprising fructose; (b) forming over the first sticky layer a less stick second layer comprising non-fructose carbohydrates and optionally fructose; and (c) applying crystalline fructose over the second layer.

20130078362, Mar 28, 2013

Nov 20, 2012

13/682410

Abbott Laboratories - Abbott Park IL, US
Allison Ogilvie - Longmont CO, US
William J. Rodgers - Cranberry Township PA, US
Douglas J. Wearly - Blacklick OH, US

Abbott Laboratories - Abbott Park IL

A23L 1/30

426648

Disclosed are liquid nutritional compositions comprising: carbohydrate; lipid having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations thereof by weight of the composition; a protein matrix having from about 15% to about 50% of a whey protein fraction by weight of the total protein in the composition; and a limonene-containing material, cranberry oil, or combinations thereof. The compositions are preferably aseptically packaged, and provide enhanced oxidative stability, flavor, and aroma, especially when formulated with relative high polyunsaturated fatty acid concentrations.

20200205456, Jul 2, 2020

Jul 24, 2018

16/633977

- Abbott Park IL, US
TIMOTHY LAPLANTE - Powell OH, US
DOUGLAS WEARLY - Blacklick OH, US
NALINI PATEL - Plain City OH, US

ABBOTT LABORATORIES - Abbott Park IL

A23L 33/115
A23L 33/00
A23L 33/125
A23L 33/17
A23P 10/28

Nutritional tablets and methods of making nutritional tablets are provided. The nutritional tablets include a compressed nutritional powder that includes protein, carbohydrate, fat, and 0.15% to 6% by weight of a flow agent based on the weight of the nutritional tablet. The nutritional tablet has a hardness of no more than 14 N and a surface polarity of greater than 30.5%.

20170196243, Jul 13, 2017

Jun 3, 2015

15/313738

- Abbott Park IL, US
RACHEL BLUMBERG - Dublin OH, US
TIMOTHY CHAPMAN - Grove City OH, US
NORMANELLA DEWILLE - Columbus OH, US
KELLEY LOWE - Powell OH, US
GAURAV PATEL - Gahanna OH, US
DOUGLAS WEARLY - Blacklick OH, US

A23L 2/66
A23L 33/19
A23L 33/185

Potato protein, in combination with other vegetable proteins, replaces a portion of the total protein in a nutrition drink or shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduced without adversely affecting its other desirable properties such as nutritional value, stability, solubility, clarity, taste, and mouthfeel.

20160309770, Oct 27, 2016

Dec 18, 2014

15/105373

- Abbott Park IL, US
TIMOTHY CHAPMAN - Grove City OH, US
NORMANELLA DEWILLE - Columbus OH, US
DOUGLAS WEARLY - Blacklick OH, US

ABBOTT LABORATORIES - Abbott Park IL

A23L 33/00
A23L 33/18
A23L 33/185
A23L 33/19
A23L 29/00
A23L 33/12

A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.

20150305394, Oct 29, 2015

Oct 24, 2013

14/437900

- Abbott Park IL, US
- Ludwigshafen, DE
NORMANELLA DEWILLE - Columbus OH, US
DOUGLAS WEARLY - Blacklick OH, US
YOUNGSUK HEO - Powell OH, US
ULRICH WESTEDT - Schriesheim, DE
GARY KATZ - Columbus OH, US

ABBOTT LABORATORIES - Abbott Park IL

A23L 2/395
A23L 1/29

Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capable of internally mixing and emulsifying protein, and optionally, a carbohydrate with fat and water into an emulsion that can be dried into a powder having equivalent fat separation and dispersibility as compared to spray dried powders.