Language selection

Search

Patent 2265980 Summary

Third-party information liability

Some of the information on this Web page has been provided by external sources. The Government of Canada is not responsible for the accuracy, reliability or currency of the information supplied by external sources. Users wishing to rely upon this information should consult directly with the source of the information. Content provided by external sources is not subject to official languages, privacy and accessibility requirements.

Claims and Abstract availability

Any discrepancies in the text and image of the Claims and Abstract are due to differing posting times. Text of the Claims and Abstract are posted:

  • At the time the application is open to public inspection;
  • At the time of issue of the patent (grant).
(12) Patent Application: (11) CA 2265980
(54) English Title: CREATINE CONTAINING CEREAL-BASED FOOD PRODUCT, PROCESSES FOR MAKING THESE, AND USES THEREOF
(54) French Title: PRODUIT ALIMENTAIRE A BASE DE CEREALES CONTENANT DE LA CREATINE, PROCEDES DE FABRICATION ET UTILISATIONS DE CE DERNIER
Status: Deemed Abandoned and Beyond the Period of Reinstatement - Pending Response to Notice of Disregarded Communication
Bibliographic Data
(51) International Patent Classification (IPC):
  • A21D 2/24 (2006.01)
(72) Inventors :
  • BAILEY, JOHN (United States of America)
  • FULGONI, VICTOR L. (United States of America)
  • KINCAID, JAMES G. (United States of America)
  • SAMUEL-FERNANDO, PRISCILLA (United States of America)
  • TURPIN, JANA (United States of America)
(73) Owners :
  • KELLOGG COMPANY
(71) Applicants :
  • KELLOGG COMPANY (United States of America)
(74) Agent: SMART & BIGGAR LP
(74) Associate agent:
(45) Issued:
(86) PCT Filing Date: 1998-05-29
(87) Open to Public Inspection: 1998-12-03
Availability of licence: N/A
Dedicated to the Public: N/A
(25) Language of filing: English

Patent Cooperation Treaty (PCT): Yes
(86) PCT Filing Number: PCT/US1998/011285
(87) International Publication Number: WO 1998053704
(85) National Entry: 1999-03-17

(30) Application Priority Data:
Application No. Country/Territory Date
60/048,126 (United States of America) 1997-05-30

Abstracts

English Abstract


The invention is a creatine containing cereal-based food product. Also
included as part of the invention are processes for making creatine-containing
snack bars and ready-to-eat cereals. The product may be used in a dietary
regime, for purposes such as increasing total body creatine. Dry mixes for
making creatine containing cereal-based food products are also a feature of
the invention.


French Abstract

La présente invention concerne un produit alimentaire à base de céréales contenant de la créatine. L'invention se rapporte également à des procédés de fabrication de snack-bars et de céréales prêtes-à-manger contenant de la créatine. Le produit peut être utilisé dans un régime alimentaire, par exemple dans le but d'augmenter la quantité totale de créatine dans le corps. L'invention concerne enfin des breuvages-cristaux destinés à la fabrication de produits alimentaires à base de céréales contenant de la créatine.

Claims

Note: Claims are shown in the official language in which they were submitted.


18
We Claim:
1. A creatine containing snack bar which comprises, per snack bar;
about 10% to about 30% by weight creatine,
about 1% to about 20% by weight shortening;
about 5% to about 60% by weight sweetener;
about 20% to about 80% by weight grain product, and;
about 2% to about 20% by weight moisture.
2. The snack bar of claim 1, comprising from about 10% to about 25% by weight
creatine.
3. The snack bar of claim 1, comprising from about 10% to about 15% by weight
sweetener.
4. The snack bar of claim 1, comprising from about 50% to about 80% by weight grain
product.
5. The snack bar of claim 1, comprising from about 60% to about 80% by weight grain
product.
6. The snack bar of claim 1, comprising from about 2% to about 10% by weight
moisture.
7. The snack bar of claim 6, comprising from about 2% to about 5% by weight moisture.
8. The snack bar of claim 1, comprising from about 10% to about 20% moisture.
9. The snack bar of claim 8, comprising from about 12% to about 15% moisture.

19
10. The snack bar of claim 1, further comprising at least one additional ingredient
selected from the group consisting of a fruit, a nut, a flavor, a spice, and a vegetable.
11. The snack bar of claim 1, wherein said grain product is a wheat-based product.
12. The snack bar of claim 1, wherein said grain product is an oat-based product.
13. The snack bar of claim 1, wherein said grain product is a corn-based product.
14. The snack bar of claim 1, wherein said grain product is a rice-based product.
15. The snack bar of claim 1, wherein said grain product is selected from the group
consisting of wheat, oats, corn, barley, rice, rye, millet, sorghum, amaranth seed and
mixtures thereof.
16. The snack bar of claim 1, wherein said grain product comprises rolled oats and wheat
flour.
17. The snack bar of claim 1, prepared by:
(a) blending said shortening and said creatine to form a first mixture;
(b) combining said sweetener and said grain product with an amount of water
sufficient to form a moistened, second mixture;
(c) combining said first and second mixture to form an uncooked snack bar
product, and
(d) baking said uncooked snack bar product.
18. Process for preparing a creatine containing snack bar, comprising:
(i) mixing creatine, shortening, and sugar to form a first mixture,
(ii) mixing a sweetener and a grain product with water to form a moistened
second mixture,
(iii) combining said first and second mixture to form a third mixture, and

(iv) baking said third mixture to form a snack bar,
wherein said third mixture comprises, on a weight percent basis:
(i) about 10% to 30% creatine;
(ii) about 1% to 20% shortening;
(iii) about 5% to about 60% sweetener;
(iv) from about 20% to about 80% grain product, and
(v) from about 2% to about 20% water.
19. Process for preparing a creatine containing snack bar, comprising:
(i) mixing a sweetener, a grain product and water to form a first mixture,
(ii) adding a shortening to said first mixture to form a second mixture,
(iii) adding creatine to said second mixture to form a third mixture, said creatine
being added in an amount sufficient to produce a third mixture containing
from about 10% to about 30% by weight creatine, and
(iv) baking said third mixture to form a snack bar.
20. Dry mix useful for preparing a creatine containing snack bar, comprising:
(i) from about 10% to about 30% by weight creatine;
(ii) up to about 20% by weight of a dry sweetener; and
(iii) from about 40% to about 80% by weight of a grain product.
21. A creatine-containing ready-to-eat (R-T-E) cereal comprising:
(i) about 3% to about 30% creatine,
(ii) about 20% to about 80% grain product;
(iii) about 5% to about 60% sweetener; and
(iv) about 2% to about 12% moisture.
22. The R-T-E cereal of claim 21, wherein the R-T-E cereal is coated with a composition
comprising a sweetener.

21
23. The R-T-E cereal of claim 21, wherein the creatine amount is about 10% to about
25%.
24. The R-T-E cereal of claim 21, wherein the grain product is selected from the group
consisting of wheat, oats, corn, barley, rice, rye, millet, sorghum, amaranth seed and
mixtures thereof.
25. The R-T-E cereal of claim 21, wherein the grain product is selected from the group
consisting of rice, corn, barley, wheat, rye, and oats.
26. The R-T-E cereal of claim 21, wherein the grain product comprises rolled oats and
wheat flour.
27. A grain-based food product organoleptically suitable for human consumption
comprising at least one cooked grain product and creatine in an amount sufficient to
enhance exercise performance.
28. A grain-based food product organoleptically suitable for human consumption
comprising at least one cooked grain product and creatine in an amount sufficient to
enhance muscle mass.

Description

Note: Descriptions are shown in the official language in which they were submitted.


CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/11285
CREATINE CONTAlNING CEREAL-BASED FOOD PRODUCT,-
PROCESSES FOR MAKING THESE, AND USES THI~REOF
FIELD OF THE IlWENTION
- 5 This invention re}ates to cereal-based food products. More particularly, it relates to
food bars cont~ining the amino acid creatine, as well as mixes useful in making the food
products. The food product is preferably a snack bar or a cereal. The creatine is incorporated
into the food product, so as to yield an organoleptically acceptable product. The food
products may be used to ~simil~te creatine into the diet for any of the goals associated
therewith.
BACKGROUNDANDPRIOR ART
Energy for muscle contraction is derived from a hydrolysis of ATP (adenosine
triphosphate). When expenditure exceeds ATP stores, muscle turns to its backup system:
phosphocreatine (creatine phosphate) stores. Creatine phosphate is degraded and the
phosphate is donated to ADP (adenosine diphosphate) to form ATP with the help of the
enzyme creatine kinase. To date, research suggests that creatine supplementation may
increase performance in situations where the availability of creatine phosphate is important,
i.e., performance is improved in very high-intensity, short duration, intermittent exercise.
Additional research suggests that dietary supplementation induces an increase in total
availability of muscle creatine, which can decrease recovery time and delay the onset of
fatigue. This decrease in recovery time is especially important in repeated bouts of high-
power exercise/sports, including but not limited to tennis, weight-lifting, swimming,
racquetball, and rowing.
Creatine has been reported to be an anti-infl~mm~tory agent that might be useful as
a treatment of connective tissue infl~mm~tory disease and arthritis (see U.S. Patent No.
4,647.453). Creatine has also been reported to be useful for the treatment of diarrhea (see
U.S. Patent No. 5,516,798), for post-poning muscle fatigue (European Application No. 95
200489.3) and for treating fatigue syndrome (see U.S. Patent No. 5,312,817). While these
applications and patents refer to the benefits of creatine on the body, they do not disclose
incorporating creatine into a cereal-based food product.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/11285
U.S. Patent No. 3,624,~89 discloses incorporating nitrogenous substances, one ofwhich could be creatine, into an expanded and gelatinized cereal-based feed for rllmin~nt
~nim~ls. Unlike this invention, wherein the creatine is in a readily available form, the
r--min~nt feed is prepared such that the creatine is not readily available. Rather, the
nitrogenous substances, e.g., creatine, are unavailable to the rlmin~nt until they are
hydrolyzed by bacteria in the rumen to release ammonia, which is then converted into amino
acids by those bacteria. Creatine has been incorporated previously into dietary supplements,
primarily dry powders and capsules. However, those previous products do not possess the
characteristics of the invention described herein.
Dl~TAILED DESCRIPTION OF THE lNVENTlON
The invention described herein relates to incorporating creatine into cereal or grain-
based food products, so that the creatine can be consumed as part of a regular meal or other
aspect of a normal diet, without any connotation or association with medicines, as well as
with acceptable organoleptic and shelf stable properties.
The food products of this invention are economical and are readily available to the
consumer, e.g., they would not have to be purchased from a specialty food store. In addition,
the food products of this invention are cooked rather than cold formed, have shelf-stability
similar to ready-to-eat cereals and snack bars, about 6-12 months. and may also contain micro
nutrients, such as vitamins and minerals, as well as macro nutrients, such as carbohydrates,
proteins, and fats. The pH and moisture levels during processing of these food products are
such that the creatine is readily bioavailable.
Creatine may be incorporated into a variety of cereal-based food products, such as,
filled or unfilled snack bars, breakfast cereals, such as Corn Flakes~ either frosted or
unfrosted, toaster pastries, such as Pop-Tarts~, cookies, bagels, breads, muffins, cakes,
beverages and toppings such as, e.g.. a crurnbled, granulated or powdered cereal-based
composition. In another embodiment of this invention, creatine may be incorporated into a
topping such as an icing, e.g., a chocolate, yogurt or fruit-based icing, which is applied to a
food product. The topping may be added to a food product which itself may or may not
contain creatine. Preferably, the creatine is incorporated into snack bars and breakfast
cereals.

CA 0226~980 1999-03-17
W O 98/53704 PCT/US98/11285
Creatine is an essential ingredient of the cereal-based food products of this invention.
Generally, they contain 1-1 Og of creatine per serving. Preferred food products are a creatine-
containing snack bar and a cereal. Preferably, the snack bars contain 3-lOg creatine per
serving and the cereals preferably contain l-Sg of creatine per serving. Doughs used to
S prepare the snack bars are formulated such that the finished product will comprise l-lOg
creatine per 35g serving. Preferably, the doughs will contain from about 3g to about lOg of
creatine per serving. It must be noted that a '~serving" may be more or less than 35g, as the
softer bars of the invention will weigh more than the crispier bars. In any event, the finished
product, e.g., the snack bar or cereal. should contain anywhere from about 3% to about 30%
by weight of creatine. In a preferred embodiment, the finished product contains from about
10% to about 25% by weight creatine. While percentages by weight are recited here, those
of skill in the art will appreciate that the concentration of creatine may vary depending on the
product and on the product serving size so that it will achieve the desired grams of creatine
per serving.
1 S Creatine is a readily available amino acid derivative. The creatine may be creatine
itself, a creatine salt, creatine monohydrate, creatine phosphate or obtained from any of the
raw materials known to the art as creatine. The creatine may have various physical
characteristics, e.g., it may have various particle sizes or may be enc~ps~ ted
The moisture content of the creatine cont~ining snack bar may vary, it being
especially preferred that the snack bar contain anywhere from about 2% to about 20% by
weight of moisture. At moisture levels above about 20%, snack bars in general are more
likely to spoil and thus the shelf life of the bars is short, about 3 weeks. However, moisture
values higher than 20% may be secured when the product is made "at home," as discussed
infra. The higher the moisture content, the softer and chewier the snack bar product will be.
Within the preferred range of from 2-20% moisture, softer products more preferably contain
from about 10% to about 20% moisture, and most preferably from about 12% to about 16%
moisture. If a crispier product is desired, it preferably contains from about 2% to about 10%
moisture? and most preferably from about 2% to about 5% moisture.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/11285
The snack bars will contain as additional components, a shortening, a sweetener and
a grain product. "Shortening" as used herein, refers to one or more edible fats or fat
substitute which is stable during baking. Included therein are vegetable shortenings, edible
oils such as corn oil, cottonseed oil, rapeseed oil, palm oil, coconut oil, and so forth, liquid
and solid soy oil products, oleomargarine, margarine, and so forth. The shortening may also
be comprised, in whole or in part, of fat substitutes such as "OLESTRA~." The finished
product may contain from about 10% to about 20% by weight of shortening.
"Sweetener" as used herein refers to one or more sweeteners and includes all natural
and synthetic materials used as sweetening agents, including white sugar, cane and beet
sugar, dark and light brown sugar, honey, molasses syrups such as maple syrup and sorghum
syrups, fruit syrups, fruit juice concentrates, "NUTRASWEET~," "SUCRALOSE~" and so
forth. The food products of this invention may have from about 10% to about 60% by weight
sweetener. Those of skill in the art appreciate that the amount of sweetener in the food
products may vary depending, inter alia, on the type of sweetener used and the desired
properties of the finished product. For example, a snack bar, preferably contains from about
10% to about 20% by weight sweetener when a natural sweetener is used. The amount of
sweetener may also be in the range of about 10% to about 15% by weight as well. If artificial
sweeteners, such as "NUTRASWEET~" or "SUCRALOSE~" are used, the total amount by
weight can, and should be reduced. The artificial sweetener can be as little as 1% by weight.
"Grain product" as used herein refers to one or more grain products and encompasses any
edible material obtained from any grain, including wheat, oats, corn, barley, rice, rye, millet,
sorghum, amaranth seed, and so forth, and mixtures thereof. Flours, grits, bran, flaked
materials, groats, meal, and so forth are also included, as are processed materials derived
from grains. Exemplary of these grain products are ready-to-eat cereals such as puffed or
crisped rice, cereal flakes such as Corn Flakes~, and toasted grains.
The grain product is the major component of the finished food product, and
constitutes anywhere from about 20% to about 80% of the food product by weight. In a
preferred embodiment, the finished snack bar contains from about 50% to about 80% of grain
product, and may even contain from about 60% to about 80% by weight of grain product.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/] 1285
As discussed, supra, th~e snack bars of the invention may contain more than 20% by
weight of moisture if made at home. Indeed, a further aspect of the invention is a prepared
mix useful for making creatine cont~ining snack bars at home, using standard ovens and/or
microwave ovens, e.g., such mixes do not contain added moisture, or shortening, as these are
added at home, but the dry mixes do contain the creatine, the sweetener, and the grain product
as described supra, over the recited ranges. Of course, in the dry mixes of the invention,
liquid sweeteners are not used; rather dried, powdered, or crystallized sweeteners are
preferred. Where moist ingredients, such as the fruit fillings, and icings described infra are
used, these are provided as a separate component of the mix. For example, a boxed dry mix
may contain a separate, bagged portion of the dry ingredients, together with a can, tube, or
other container of wet or moist ingredients and/or filling, topping or icing. Instructions will
accompany the mixes, to facilitate preparation of a moist or crispy product.
The cereal-based food products of this invention may also contain additional optional
ingredients, such as ingredients based upon fruit, nuts, flavorings, spices, and vegetables.
The unfilled snack bars produced in example 2 are exemplary of snack bars, which may
further comprise a fruit ingredient, e.g., in the form of a filling Fruits which may serve as
the basis for the snack bar filling include blueberry, strawberry, raspberry, apple, fig, dates,
citrus fruits, dried fruits such as raisins and cranberries and so forth. These fruit ingredients
may be in the form of a puree, a marrn~l~de, a jam, a preserve, a candied peel, a dried fruit
product, and so forth. An optional nut ingredient includes any type of nut, in whole, chopped,
ground, grated or powdered form, as well as others not recited herein in view of their
notoriety. The optional flavoring ingredients include essences and extracts such as vanilla,
chocolate, almond, and all others used in the culinary arts. This is also true of optional spice
ingredients. The snack bars (and other cereal-based food products) may also be frosted,
coated or enrobed by materials such as chocolate, yogurt, and other standard coatings well
known in the art. As those of skill in the art appreciate the snack bars and other cereal-based
food products may include fortifying ingredients such as vitamins, minerals, amino acids
food supplements, and so forth. These additional ingredients may be added as required for
specific needs.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98111285
The cereal-based food products of this invention may also contain high fiber sources
such as psyllium as set forth in U.S. patent no. 5,227,24~ and in PCT/US94110290incorporated herein in their entirety by reference.
The process by which the snack bars are made is also a feature of the invention. In
one embodiment, the creatine may be precombined with the fat, oil, and sugar before
incorporation into the rem:~ining ingredients, however, this is not required. In the one
cmbodiment, the creatine and the fat, oil and sugar are combined in a discrete step. The
rem~ining ingredients are combined apart from the creatine, fat, oil and sugar, and the two
mixes are then combined, and baked to form a snack bar.
"Snack bar" as used herein, refers to a baked product which has substantially less
sugar and has substantially more grain product than a cookie. For example, U.S. Patent No.
5,095,008 to Pflaumer et al describes conventional cookie dough as cont~ining 20-50% by
weight of sugar, and 4-25% by weight of flour, where a portion of the latter can be replaced
by other products. The artisan of ordinary skill will immediately note that a dough, which
by definition contains moisture, will yield a baked product cont~ining substantially more than
20% sugar by weight if the dough contains this quantity of sugar. While the percent by
weight of flour will also increase, it would not increase to, e.g., 40% by weight of the finished
product.
This invention also provides for ready-to-eat (R-T-E) cereal compositions that are
supplemented with creatine. Creatine is added to the R-T-E cereal compositions without
adversely affecting the organoleptic characteristics, such as the color, flavor, or aroma of the
cereal. The creatine may be added to the cereal during the cereal's production or the cooked
R-T-E cereal may be coated with creatine or a creatine containing composition, such as a
syrup or sprinkles.
In the manufacture of the products described herein, it will be understood that
optional ingredients may be added at any time which is suitable for that product. A coating,
for example, is of course added at the very end of the processing. Flavor ingredients and
spice ingredients are best added to the sweetener/grain moisture mixture. Fruit ingredients
may be added either during the mixing and baking steps, or as a coextruded ingredient, as a
middle, bottom or top layer in a baked product.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/1128~
The creatine-cont~inin~ food products of this invention are useful in any of the ways
creatine has been used in the past. As indicated supra, creatine has long been implicated as
a compound that is beneficial in exercise. Thus, another aspect of the invention relates to a
method for enhancing perforrnance and in some cases muscle mass, by consuming an amount
of the inventive snack bars, or other cereal-based food products, sufficient to provide
performance enhancing and muscle building amounts of creatine to the subject. The creatine
is provided in palatable, organoleptically acceptable cereal-based food product; The grain
components provide energy and the creatine provides perforrnance enhancement thus
reducing recovery time. The amount of creatine necessary to accomplish this goal may vary.
For exarnple, a total of about 20g of creatine per day may be consumed in a short term
"loading" regimen and thereafter about 3 to 7 grams may be consumed on a daily basis.
Alternatively, the loading regimen may be omitted and about 3g to about 7g may be
consumed on a daily basis. The snack bars and other creatine-cont~ining food products of
this invention can be used to provide a daily dose of creatine, or they can be used in
combination with other food sources of creatine, as will be recognized by the skilled artisan.
The terms and expressions which have been employed are used as terrns of
description and not of limitation, and there is no intention in the use of such terms and
expressions of excluding any equivalents of the features shown and described or portions
thereof, it being recognized that various modifications are possible within the scope of the
invention.
The following examp!es set forth preferred products and methods for making the
cereal-based food products of the invention.

CA 02265980 1999-03-17
WO 98/53704 PCT/US98/11285
EXAMPLE 1 Unfilled Snack ~ar
1n~redient Pcrcent by wei.~ht
Shortening 9.5
Dextrose 1.50
Rolled Oats 19.50
Granulated Sugar 11 .50
Flavoring 0.60
Ice Water 7.70
Salt 0.55
Hard Wheat Flour 23.80
Cellulose 0.50
Whey 0.70
Vitamins/Minerals 0 35
Nonfat dry Milk 1.00
Potassium Bicarbonate 0.40
Corn Syrup 11 ~35
Creatine 1 1.10
The creatine was blended with shortening and sugar, and then mixed at high speedin a kitchen aid bench-top model mixer for 5 minutes.
All remaining ingredients, except oats were added to the mixture and mixed for an
additional 3 minutes at high speed.
The oats were added, and mixed for 1 minute at high speed.
The mix was then formed into bar-shape of approximately 1.5 x 4 inches.
The bars were then baked at 365~F for 9 minutes.

CA 02265980 1999-03-17
WO 98153704 PCT/US98/11285
EXAMPLE 2Fruit Filled Snack Bar
ln~redient Percent by weight
Shortening 9.5
Dextrose 1.50
Rolled Oats 19.50
Granulated Sugar 11 .50
Flavoring 0.60
Ice Water 7.70
Salt 0 55
Hard Wheat Flour 23.80
Cellulose 0.50
Whey 0.70
Vitamins/Minerals 0.35
Nonfat dry Milk 1.00
Potassium Bicarbonate 0.40
Corn Syrup 11 .35
Creatine 1 1.10
Fruit Filling --
The snack bars were prepared as in Exarnple I except, the bars were filled with the
fruit filling prior to baking at 365~F for 9 minutes.
.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/1128
EXAMPLE 3 Protein - Enriched Cereal Bar
In.~redient Percent by weight
Shortening 9.5
Dextrose 1.50
Rolled Oats 5.0
Granulated Sugar 1 1.50
Flavoring 0.60
Ice Water 7.70
Salt 0.55
Hard Wheat Flour 23.80
Cellulose 0.50
Whey 0.70
Vitamins/Minerals 0.35
Nonfat dry Milk 1.00
Potassium Bicarbonate 0.40
Corn Syrup 9.00
Creatine 1 1.10
Soy Protein Concentrate 14.5
The creatine was blended with shortening and su~ar, and then mixed at high speedin a kitchen aid bench-top model mixer for 5 minutes.
All remaining ingredients, except oats were added to the mixture and mixed for an
additional 3 minutes at high speed.
The oats were added, and mixed for 1 minute at high speed.
The mix was then formed into bar-shape of approximately 1.5 x 4 inches.
The bars were then baked at 365~F for 9 minutes.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/11285
EXAMPLE 4 Cereal ~ar
In~redients Wei~ht (~rn~)
Crisped Rice 308.8 gms
Marshmallows 518.95 gms
Margarine 104.95 gms
Creatine 100 gms
Vegetable cooking spray
l O Margarine was melted in large saucepan over low heat.
Marshmallows were added and stirred until completely melted.
The marshmallow and margarine mixture was removed from heat.
Crisped rice cereal was mixed into the mixture and stirred until well coated.
Creatine was then added and mixed in uniformly.
The creatine-cont~ining mixture was spread evenly into a 1 3x9x2 inch pan coated with cooking spray, and then cut into 2x2 squares.
.~ ..

CA 0226~980 1999-03-17
wo 98/53704 PCT/USg8/l 1285
EXAMPLE 5 Multigrain Cereal Bar
Ingredients Wei.~ht (gm.~)
Multigrain cereal 308.8 gms
Marshmallows 518.95 gms
Margarine 104.95 gms
Creatine 100 gms
Vegetable cooking spray
Margarine is melted in large saucepan over low heat.
Marshmallows is added and stirred until completely melted.
The marshmallow and margarine mixture is removed from heat.
Multigrain cereal is mixed into the mixture and stirred until well coated.
Creatine is then added and mixed in uniformly.
The creatine-cont~ining mixture is spread evenly into a 1 3x9x2 inch pan coated with
cooking spray, and then cut into squares.

CA 02265980 1999-03-17
WO 98/53704 PCTIUS98/11285
EXAMPLE 6 Coated Corn Flakes~
Ingredients Weight (Ib.)
Water 7.2
Corn Flakes~ 16.3
Sucrose 1 0.9
Creatine 4.5
Flavoring 0.21 g
Sucrose and water are combined, and heated in a continuous flow heater to 270~F to
concentrate the syrup/water combination to approximately 85 Brix forming a superheated
syrup.
Corn Flakes~ are placed in a coating drum, the dry creatine is added to the CornFlakes~ and simultaneously the superheated syrup is sprayed onto the flakes, while tumbling
to coat the flakes.
The coated flakes are dried at 1 00~F for 5 minutes and cooled to room temperature.
=

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/11285
EXAMPLE 7 Protein Enriched Cereal
Ingredients Wei~ht (Ib.)
Water 20.7
Precooked Rice 69.1
Creatine 15.5
Wheat Germ Flour 5.8
Sucrose 3.88
Whey Solids 0.57
Calcium Caseinate 0.24
Soy Protein Concentrate 7.64
Wheat Gluten Flour 4.11
The rice was cooked with sugar in a rotary cooker under 15-25 Ibs. stearn pressure for
a period of between one to two hours. or until uniformly cooked throughout.
The cooked rice was then dried to approximately 13% moisture content.
The cooked and dried rice was sprayed with water at a temperature of 110-180~F to
moisten to about 20-24%. The remaining ingredients were combined and as the rice was
mixed slowly in a Hobart mixer, the rem~ining ingredients were added to coat the rice.
The coated rice was tempered for a few minutes and then promptly fed between rolls
and bumped to a medium flake. The flakes were then dried at about 165~F to a moisture
content of 10-15%~ tempered 25 minutes. and thcn baked at about 390-450~F for 15-30
seconds to a slightly puffed, light golden condition. After discharge, the flakes were
subjected to a vitamin solution spray.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/1~285
EXAMPLE 8 Topping
~ngredients Wei~ht (Ib.)
Water 4.0
Powdered sugar ~.4
Creatine 2.8
Sorbitol 0. 16
Gelatin 0.08
A syrup is prepared by mixing the water, gelatin, powdered sugar, and sorbitol at
room temperature. The syrup is heated in a double boiler to 1 70~F. One third of the syrup
is sprayed on top of a grain-based food product using a low air pressure spray gun.
Creatine is then added on top of the partially sprayed grain-based food product by
15continually spraying the syrup while simultaneously coating with creatine.
The creatine containing-coated product is then dried in room temperature air for 30
minutes.
Depending on the type of grain-based product the concentration of creatine in the
topping may vary so that it will be higher or lower than the concentration recited here to
20achieve the desired grams of creatine per serving of grain-based products.
. .

CA 0226~980 1999-03-17
WO 98/~3704 PCT/US98/1128
16
EXAMPLE 9 Creatine-Containing Clusters
In, redients Percent bywei~ht
Crisped rice 37.40%
Barley flakes, crushed 13.91%
syrup: 34.78%
Percent by wei~ht
water 10.71%
sugar, granulated, white 35.71%
corn syrup, 42DE 53.58%
Total 100.00%
creatine powder 13.91%
Total l 00.00%
The syrup ingredients (water, sugar, corn syrup) were placed in a small pan ~total
weight 1 120 g) and heated on a gas range to 250~F. During heating the sides of the pan were
washed down to recover sugar crystals that may have attached to the sides and to increase the
solids content of the syrup. 500 g of the hot syrup mixture were stirred by hand with 200 g
of the creatine powder. Other dry powders could also be mixed into the syrup. 200 g of
barley flakes were added to the creatine-syrup mixture and mixed further by hand stirring.
The creatine-syrup-barley mixture was kept under an infrared heat lamp. Small bits were torn
from the mixture and dropped into a bowl containing crisped rice. The bits of creatine-syrup-
barley mixture and crisped rice were left in the bowl for about 20 minutes under infrared heat
lamp to soften and adhere more crisped rice to bits. After 20 minutes, the crisped rice coated
bits were sorted to remove crisped rice which have not adhered to the creatine-syrup-barley
bits. The sorted bits were dried without heat in a vacuum oven for I hour at 30 in Hg. The
dried bits were sealed in plastic bags.
A 30 g serving of clusters provides 4 g creatine.

CA 0226~980 1999-03-17
WO 98/53704 PCT/US98/11285
EXAMPLE 10 Bagels with Creatine
Ingredients
Unbleached All-purpose Flour 51/2 cups
Water ( 1 1 0~F) 2 cups
Yeast I tablespoon
Salt 1 tablespoon
Sugar 3 tablespoons
Creatine 80 gms
The sugar, yeast, water and one cup of flour are combined in a large mixing bowl and
mixed thoroughly. The mixture is allowed to stand for 10 min. Salt is stirred into the
mixture. Four cups of flour are added slowly with stirring to form a dough. The creatine and
remaining 1/2 CUp of flour is added to the dough while kneading and folding for about 3
minutes. The dough is formed into a ball and placed in a greased bowl. The dough is
covered and allowed to raise for 2 hours at about 85~F. The risen dough is punched down,
divided into about 16 equal portions and each portion is rolled into a strip about 7 inches long
and about 1/2 inch thick. Each strip is forrned into a bagel shape by pinching the ends
together.
The bagel-shaped dough is allowed to raise for 25 minutes at about 85~F and then the
risen bagel-shaped dough is cooked in boiling water for about 3-4 minutes. The boiled dough
is then baked for 10 minutes at about 450~F. The baked bagels are cooled. The baked bagels
contain about 5 grams of creatine per bagel.
.. ~ . .. .. ..

Representative Drawing

Sorry, the representative drawing for patent document number 2265980 was not found.

Administrative Status

2024-08-01:As part of the Next Generation Patents (NGP) transition, the Canadian Patents Database (CPD) now contains a more detailed Event History, which replicates the Event Log of our new back-office solution.

Please note that "Inactive:" events refers to events no longer in use in our new back-office solution.

For a clearer understanding of the status of the application/patent presented on this page, the site Disclaimer , as well as the definitions for Patent , Event History , Maintenance Fee  and Payment History  should be consulted.

Event History

Description Date
Inactive: IPC expired 2017-01-01
Inactive: IPC expired 2016-01-01
Inactive: IPC expired 2016-01-01
Inactive: IPC expired 2016-01-01
Inactive: IPC expired 2016-01-01
Inactive: IPC expired 2016-01-01
Inactive: IPC from MCD 2006-03-12
Inactive: IPC from MCD 2006-03-12
Inactive: IPC from MCD 2006-03-12
Inactive: IPC from MCD 2006-03-12
Inactive: IPC from MCD 2006-03-12
Time Limit for Reversal Expired 2002-05-29
Application Not Reinstated by Deadline 2002-05-29
Deemed Abandoned - Failure to Respond to Maintenance Fee Notice 2001-05-29
Letter Sent 2000-02-03
Letter Sent 2000-02-03
Inactive: Single transfer 2000-01-11
Inactive: Cover page published 1999-05-26
Inactive: IPC assigned 1999-05-04
Inactive: First IPC assigned 1999-05-04
Inactive: IPC assigned 1999-05-04
Inactive: Courtesy letter - Evidence 1999-04-27
Inactive: Notice - National entry - No RFE 1999-04-22
Application Received - PCT 1999-04-19
Application Published (Open to Public Inspection) 1998-12-03

Abandonment History

Abandonment Date Reason Reinstatement Date
2001-05-29

Maintenance Fee

The last payment was received on 2000-05-24

Note : If the full payment has not been received on or before the date indicated, a further fee may be required which may be one of the following

  • the reinstatement fee;
  • the late payment fee; or
  • additional fee to reverse deemed expiry.

Please refer to the CIPO Patent Fees web page to see all current fee amounts.

Fee History

Fee Type Anniversary Year Due Date Paid Date
Basic national fee - standard 1999-03-17
Reinstatement (national entry) 1999-03-17
Registration of a document 2000-01-11
MF (application, 2nd anniv.) - standard 02 2000-05-29 2000-05-24
Owners on Record

Note: Records showing the ownership history in alphabetical order.

Current Owners on Record
KELLOGG COMPANY
Past Owners on Record
JAMES G. KINCAID
JANA TURPIN
JOHN BAILEY
PRISCILLA SAMUEL-FERNANDO
VICTOR L. FULGONI
Past Owners that do not appear in the "Owners on Record" listing will appear in other documentation within the application.
Documents

To view selected files, please enter reCAPTCHA code :



To view images, click a link in the Document Description column. To download the documents, select one or more checkboxes in the first column and then click the "Download Selected in PDF format (Zip Archive)" or the "Download Selected as Single PDF" button.

List of published and non-published patent-specific documents on the CPD .

If you have any difficulty accessing content, you can call the Client Service Centre at 1-866-997-1936 or send them an e-mail at CIPO Client Service Centre.


Document
Description 
Date
(yyyy-mm-dd) 
Number of pages   Size of Image (KB) 
Cover Page 1999-05-20 1 36
Description 1999-03-17 17 609
Abstract 1999-03-17 1 46
Claims 1999-03-17 4 119
Notice of National Entry 1999-04-22 1 193
Reminder of maintenance fee due 2000-02-01 1 113
Courtesy - Certificate of registration (related document(s)) 2000-02-03 1 115
Courtesy - Certificate of registration (related document(s)) 2000-02-03 1 115
Courtesy - Abandonment Letter (Maintenance Fee) 2001-06-26 1 182
PCT 1999-03-17 3 106
Correspondence 1999-04-27 1 31
Fees 2000-05-24 1 34