US 11,805,800 B2
Composition and method for germinative compounds in probiotic food and beverage products for human consumption
Jordan E. Church, Carrollton, TX (US); Gabriel F. K. Everett, Mansfield, TX (US); Charles Greenwald, Irving, TX (US); Lester Levy, Jr., Dallas, TX (US); Judy Pruitt, Mesquite, TX (US); Amanda Rosmarin, Lantana, TX (US); Daniel Aberle, Irving, TX (US); and George Aboagye, Derby (GB)
Assigned to NCH Corporation, Irving, TX (US)
Filed by NCH Corporation, Irving, TX (US)
Filed on Nov. 19, 2021, as Appl. No. 17/530,731.
Application 16/823,776 is a division of application No. 16/178,905, filed on Nov. 2, 2018, granted, now 10,897,922, issued on Jan. 26, 2021.
Application 17/530,731 is a continuation of application No. 16/823,776, filed on Mar. 19, 2020, granted, now 11,206,860.
Application 16/178,905 is a continuation in part of application No. 15/479,773, filed on Apr. 5, 2017, granted, now 10,610,552, issued on Apr. 7, 2020.
Claims priority of provisional application 62/581,324, filed on Nov. 3, 2017.
Claims priority of provisional application 62/596,424, filed on Dec. 8, 2017.
Claims priority of provisional application 62/318,587, filed on Apr. 5, 2016.
Prior Publication US 2022/0071258 A1, Mar. 10, 2022
This patent is subject to a terminal disclaimer.
Int. Cl. A61K 35/742 (2015.01); A23L 33/135 (2016.01); A61K 45/06 (2006.01); A23L 2/52 (2006.01); A61K 38/01 (2006.01); A61K 31/198 (2006.01); A23L 33/175 (2016.01); A23F 3/00 (2006.01); A61K 35/00 (2006.01)
CPC A23L 33/135 (2016.08) [A23L 2/52 (2013.01); A23L 33/175 (2016.08); A61K 31/198 (2013.01); A61K 35/742 (2013.01); A61K 38/011 (2013.01); A61K 45/06 (2013.01); A23F 3/00 (2013.01); A23V 2200/3204 (2013.01); A61K 2035/115 (2013.01)] 20 Claims
 
1. A probiotic food or beverage composition for human consumption, the composition comprising:
a dry or powdered composition comprising (1) a Bacillus species in spore form, (2) one or more L-amino acids, (3) a food or beverage product comprising any variety of tea, hot chocolate, cereal, oatmeal, creamer, coffee, soup, gravy, or sauce, and (4) one or more buffers;
a liquid composition comprising water;
wherein the probiotic composition is heated to a temperature in a range of 42° C. to 100° C.; and
wherein the one or more buffers maintain a pH of the composition in a range of around 6-8.