Process for preparation of hypoglycemic foods and...

Details Process for preparation of hypoglycemic foods and... Process for preparation of hypoglycemic foods and...

2006-12-26

2006-12-26

Tate, Christopher R. (Department: 1655)

Drug, bio-affecting and body treating compositions

Plant material or plant extract of undetermined constitution...

Containing or obtained from gramineae

C424S757000

Reexamination Certificate

active

07153528

ABSTRACT:
The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50–60%, concentration of toasted legumes is ranging between 6–12%, concentration of soy is ranging between 7–15%, concentration of fenugreek is ranging between 2–6%, concentration of spice mix is ranging between 3–7%, concentration of amla fruit pulp is ranging between 0.5–2%, concentration ofGarcinia combogiarinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3–6%, concentration of edible oil is ranging between 2–6%, and concentration of vitamin and mineral premix is ranging between 1–3%.

REFERENCES:
patent: 7014872 (2006-03-01), Pushpangadan et al.
patent: 2003/0148016 (2003-08-01), Choudhry

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