Donald M Small

US Patent:

6703369, Mar 9, 2004

Filed:

Sep 13, 2000

Appl. No.:

09/660700

Inventors:

Passchier Christiaan de Smidt - Pamplona, ES
Paul Hadvary - Biel-Benken, CH
Hans Lengsfeld - Basel, CH
Marcel Schmid - Reinach, CH
Donald MacFarland Small - Quincy MA
Hans Steffen - Liestal, CH
Joseph Tardio - St. Louis, FR

Assignee:

Hoffman-La Roche Inc. - Nutley NJ

International Classification:

A61K 3170

US Classification:

514 23, 514449, 514547

Abstract:

A pharmaceutical composition contains at least one inhibitor of lipases and at least one fatty acid ester of polyol. In this composition, the fatty acid ester has a melting point above the body temperature and the polyols are chosen from the group consisting of sugars, sugar derivatives, and mixtures thereof.

US Patent:

51166330, May 26, 1992

Filed:

Jul 15, 1991

Appl. No.:

7/729917

Inventors:

Donald M. Small - Quincy MA

Assignee:

Trustees of Boston University - Boston MA

International Classification:

A23L 131

US Classification:

426641

Abstract:

Simple and effective methods for dramatically reducing the cholesterol content and saturated fat content of red meat and fowl are provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, markedly increased unsaturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.

US Patent:

49801856, Dec 25, 1990

Filed:

Jul 18, 1989

Appl. No.:

7/381233

Inventors:

Donald M. Small - Quincy MA

Assignee:

Trustees of Boston University - Boston MA

International Classification:

A23L 131

US Classification:

426417

Abstract:

A method for reducing the cholesterol content and saturated fat content of red meat and fowl is provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.