Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/01—Instant products; Powders; Flakes; Granules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
  • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
  • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
  • A23L21/25—Honey; Honey substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
  • A61K8/0212—Face masks
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P17/00—Drugs for dermatological disorders
  • A61P17/16—Emollients or protectives, e.g. against radiation
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
  • A61P3/02—Nutrients, e.g. vitamins, minerals
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q19/00—Preparations for care of the skin
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q19/00—Preparations for care of the skin
  • A61Q19/10—Washing or bathing preparations
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q5/00—Preparations for care of the hair
  • A61Q5/02—Preparations for cleaning the hair
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q5/00—Preparations for care of the hair
  • A61Q5/12—Preparations containing hair conditioners

Definitions

• the present invention relates generally to the field of botanical and nutritional products for human consumption and care, and more particularly to botanical products comprising cactus fruit and ginseng berry ingredients.
• Preferred embodiments of the present invention comprise novel compositions of cactus fruit, ginseng berry and other beneficial ingredients prepared for human consumption and care through ingestion and topical application.
• RDA Recommended Daily Allowance
• Vitamin supplements have become common and are distributed in a variety of forms. Pills, capsules, elixirs, tablets and other forms abound on the market as a means for obtaining a proper daily vitamin intake. For some, this is an acceptable source of vitamins, however, many people cannot consume vitamins in these forms. Children and the elderly are especially averse to consumption of these products. This may be due to sensitive gag reflexes or a strong distaste for the product's form or taste. Regardless of the reason, many people find concentrated vitamin supplements unpalatable and unacceptable as a source of daily vitamin intake. Fruit juice drinks are a common source of refreshment and nutrition. Many fruit drinks contain naturally occurring vitamins. Others may be vitamin enriched through the addition of vitamin supplements.
• vitamin supplements can adversely affect the taste and mouth feel of a fruit drink or food product.
• the addition of vitamin supplements can cause a metallic taste, a fish-like taste and distinctly non-fruit-like aromas. These are obviously unpalatable and undesirable in a fruit juice or food product.
• Common fruit drinks with high vitamin content are often highly acidic. For example, citrus fruits often have very high acidity. For those with sensitive stomachs and digestive tracts, this acidity can cause an upset stomach and aggravate existing problems such as ulcers and stomach reflux, thereby precluding consumption of those juices.
• Fruit juices with high vitamin content, but less acidity are preferred by these consumers.
• Natural foods are popular among health-conscious consumers today. Many people prefer to get their vitamins and other nutrients in a “natural” way from naturally occurring sources. "Natural” vitamins are now in high demand. These are vitamins which are found in a product in its natural state without vitamin supplements or vitamin "fortification.” Because many fruits have high vitamin content, fruit flavors and aromas are often associated with healthy vitamin-rich products.
• the health-conscious consumer often prefers a flavor which is unique or exotic and mildly sweet. This gives the perception of a healthy substance that is not high in calories. Unique and exotic tastes are often preferred and perceived to be more refreshing so long as they can be associated with a natural fruit, vegetable, herb or other natural source.
• An alternative product which can provide gentle stimulation would be a welcome alternative to caffeine- containing drinks.
• Human skin is a part of the body that is extremely susceptible to the temperature and humidity extremes of our environment. However, when skin care products are properly used to counteract adverse environmental conditions, skin can remain healthy and beautiful under a variety of extreme environmental conditions. The environmental factors that most often affect the skin adversely are ultraviolet radiation and humidity. Ultraviolet radiation varies with time of day, from day to night, with seasons of the year and weather conditions. The geographic region where one lives and the climate will also affect the amount of radiation to which one's skin is exposed. The sun's rays can dry skin through direct moisture loss or through the effects of radiation on the skin which may cause tanning and burning as well as moisture loss.
• Skin may also face adverse conditions in the workplace where excessive temperatures or low humidity may harm skin. Exposure to chemicals may also remove moisture from the skin causing damage and actual skin chafing and loss if not treated properly.
• Vitamins may be consumed in the diet or may be applied directly to the skin.
• Vitamin C promotes collagen synthesis through its free radical scavenging attributes and its enzyme reactions which, in turn, promotes wound healing and skin health. Vitamin C is also toxic to many cancer cells including melanoma and has been found to catalyze the immune reaction to viral and bacterial infections.
• Natural vitamins are those found in a product in its natural state without vitamin supplements or vitamin "fortification.” While fruit and vegetable juices are known to have high concentrations of vitamins in their natural state and are often a preferred source of vitamins for internal consumption, many natural fruit and vegetable products are largely overlooked as a topical skin application.
• Preferred embodiments of the present invention provide a natural health product without the detrimental effects of vitamin fortification or addition of non-natural ingredients. These embodiments proved a natural-feeling or natural-tasting nutritional supplement or topical application which contains many essential vitamins, minerals and amino acids as well as the benefits of selected herbs and, in some embodiments, royal jelly.
• An unique or exotic flavor or sensation is provided through the use of cactus fruit or products created from cactus fruit or extracts therefrom combined with natural health promoting ingredients.
• ginseng berry products or ginseng berry juice is combined with cactus fruit products to add nutrients and/or flavor.
• a preferred embodiment of the present invention comprises a health product, such as a food or drink product or topical application product, made from cactus fruit and other select ingredients.
• a preferred genus of cactus is the Cereus genus with several preferable species such as Cereus grandiflorus, Cereus giganteus and Cereus thurberi.
• Opuntia which includes many preferred species including Opuntia strigil, Opuntia basilaris, Opuntia rufida, Opuntia phaeacantha, Opuntia engelmannii, Opuntia erinacea, Opuntia humifusa, Opuntia phaecantha, Opuntia chlorotica, Opuntia polycantha, Opuntia violacea, Opuntia spinosbacca, Opuntia lindheimeri and Opuntia macrorhiza.
• the species within the Opuntia genus of cactus have relatively flat, oval-shaped pads, similar to the leaves or branches of a bush, which may or may not have spines thereon.
• Cactus fruit or "pears” generally grow around the perimeter of the oval-shaped pads on these cacti.
• juice or a juice/pulp mixture is derived from the cactus fruit.
• juice or pulp may also be derived from the cactus pads or stems.
• Cactus fruit grow in several varieties with varying color, seed content, sugar content and size. Colors range from green and yellow to purple, orange and red. Fruits generally range in size from 110 grams to 150 grams.
• Seed content typically ranges between 2 and 4 grams per fruit while sugar content generally ranges between 11% and 16%.
• Cactus fruit used in a preferred embodiment of the processes and compositions of the present invention are red with average to high sugar content obtained from the Cereus Grandiflorus species.
• Cactus fruit juice has also been found to be an effective anti-oxidant. Laboratory analysis reveals that one gram of cactus fruit contains 7 times more antioxidant that 1 Omg of Vitamin C. The results of these tests prove that cactus fruit juice is an excellent source of vitamins.
• cactus fruit juice is also an effective skin moisturizer.
• Laboratory tests using skin surface hydration measurements show that cactus fruit extract has a noticeable and enduring moisturizing effect on the skin.
• a tuberculin syringe was used to deliver 0.05 cc of cactus fruit extract to a 5x5 cm square on the volar forearms of 8 healthy volunteers.
• a glass rod was used to evenly spread the material over the test site.
• a series of skin surface hydration measurements were taken using a Skicon-200 conductance meter which was equipped with a Measurement Technologies probe. As a follow-up test the test sites were briefly wetted with water and the resulting change in conductance measured 2 minutes later. The results are tabulated below in Table 2.
• the cell will import this and incorporate it into the replicating DNA. Consequently, the rate at which cells divide can be quantified by the relative amounts of labeled thymidine in the cell.
• the goal of this study is to determine whether the addition of Cactus fruit extract to normal and transformed cells will increase the cell proliferation.
• crude cactus fruit (21.17g) was diluted in 25 ml of sterile Hanks buffer solution. The mixture was centrifuged for 5 min @ 1460 rpm to pellet debris. The supernatant was filtered through a 0.2- ⁇ m sterile filter.
• Raji cells established, transformed human lymphocytes
• FS- 10 cells normal human foreskin fibroblasts
• 100- ⁇ l of cell suspension was added to each of 5 wells on a 96-well plate for each dilution.
• Dilutions of cactus fruit extract were made in sterile Hank's buffer solution.
• 100- ⁇ l of each dilution was added to each well. Pure Hank's buffer was used as a control.
• Cells were incubated for 21 hours.
• H 3 radiolabeled thymidine was added to RPMI media at a concentration of 1- l thymidine (15.4 Ci/mmol) : 49- l media.
• 50- l of thymidine solution was added to each well, and the plate was incubated for 3 hours. After 24 hours total incubation, cells were harvested using a cell harvester. The plates were allowed to dry overnight. Radioabsorption was subsequently measured.
• cactus fruit extract did not cause a significant increase in thymidine incorporation. In fact, the levels were consistently lower than controls. Normal fibroblasts grown in the presence of cactus berry extract, however, showed as high as 38.6% increase in thymidine incorporation.
• Preferred embodiments of the present invention may also contain ingredients made from the ginseng berry.
• the ginseng root is sometimes used as an herbal supplement, the ginseng berry has been overlooked as a food product or medication due, at least in part, to its high seed content.
• Ginseng berries contain a large number of seeds which make up a large percentage of the berry's volume. These seeds must be removed in order to make a liquid or pulp with uniform consistency that is also suitable for conversion to a cream, lotion, powder or other form.
• ginseng berry juice also acts as an anti-oxidant. Laboratory analysis reveals that one gram of ginseng berry contains 1.4 times more antioxidant that lOmg of Vitamin C.
• Modern machinery may be used to produce juice from cactus fruit or ginseng berries, however a preferred method of the present invention comprises a manual process.
• the skin of the cactus fruit is peeled off by hand, using a knife, leaving the soft red meat of the fruit exposed. Seeds are then removed by filtration through a coarse screen. The remaining meat is squeezed in a press to remove as much juice as can be practically removed. The squeezed meat is subsequently blended, preferably with a mixer-type appliance and filtered through a 0.2 micron filter using a micro-filtration system. Cactus pads are processed in a similar way. Juice is extracted from cactus pads and cactus fruit separately so that the two juices may be blended in specific proportions.
• Juice is extracted from ginseng berries in much the same way as cactus except the berries need not be peeled before crushing.
• Whole ginseng berries are mixed and crushed in a press thereby removing the majority of juice. Seeds are then removed from the juice by filtration through a coarse screen filter.
• the juice maybe further filtered in a 0.2 micron micro-filtration system to remove finer solids. Some solids content may be acceptable or desired to improve texture or add fiber to the final product. When this is the case, the micro-filtration step may be omitted.
• juice After juice has been extracted, it is blended with other natural ingredients which may add flavor, sweetness, texture, nutrients, protectants and other nutritional and physiological benefits.
• cactus fruit and ginseng berry juice may also increase health and vitality.
• the effects of various herbs and plant products are beneficial to the nervous, digestive and circulatory systems as well as other physiological functions.
• Herbs which, when consumed, are beneficial to one's health and vitality may be considered to be "natural health promoting ingredients.”
• the combination of herbal ingredients with healthful and rejuvenating cactus fruit juice products offers the health advantages of natural vitamins and herbs in a health product that can be used as or added to myriad food products and topical applications such as lotions, shampoos, tooth pastes and creams.
• Ginseng root also has beneficial physiological effects. It is believed to help regulate blood pressure and increase the body's resistance to adverse physical, chemical and biological influences. Ginseng root can stimulate physical and mental activity and protect against the adverse effects of mental and physical stress. It may also improve concentration and stimulate brain cells. Ginseng root may be considered to be a natural health promoting ingredient or an herbal stimulant. In the prior art, like some vitamins, ginseng root is often offered in capsules or tablets in a raw form. This can be difficult for some to ingest due to gag reflexes, physical impairment or psychological aversion to tablet or capsule consumption. Royal jelly is a natural substance produced by worker bees as a food source for the queen bee. It is known to have beneficial physiological effects when consumed by humans as well. It contains vitamins A, C, E and numerous B vitamins. It also contains minerals and many amino acids necessary for the body. Royal jelly is believed to increase vitality and longevity in humans. Royal j elly may be considered a natural health promoting agent.
• Preferred embodiments of the present invention combine the juice of cactus fruit with herbal stimulants and/or other natural health promoting agents to create a food or drink product or a topical application that is pleasurable to consume and which provides a great variety of ingredients essential to health and vitality.
• the powdered food supplements of the present invention allow a user to benefit from many of the beneficial effects of cactus fruit, ginseng berry and ginseng root without the requirement of ingesting tablet or capsules.
• the powder product of the present invention may be pressed into tablets or dispensed in capsules as desired.
• Cactus fruit juice may be concentrated by known techniques to form a concentrated extract or syrup.
• This concentration may be performed on the pure juice of the cactus fruit or it maybe performed after mixing the juice with other ingredients. This concentrated extract then be dried to a powder form.
• the final filtration step of the juice making process using a 0.2 micron filter may be omitted or replaced with a step which utilizes a coarser filter as described in the powder making processes below.
• fiber and texture producing ingredients may be added as needed for powder texture and consistency.
• Some powder embodiments of the present invention may be created from cactus fruit juice and/or pulp either before or after addition of other ingredients.
• the cactus fruit is crushed and squeezed after which the seeds are removed by filtration.
• the slurry solution is dried by a hot air drying method wherein the slurry is placed on a conveyor belt exposed to extremely hot air. Once dry, the product is ground to a specific size.
• Another drying method used to create some powder embodiments of the present invention employs a freeze-drying method wherein the slurry is frozen and then dehydrated in a vacuum. The resulting dehydrated product is then ground to the desired size.
• the slurry solution is further filtered using a 0.2 micron micro- filtration system to produce a liquid product. All particles of the fruit and seeds are thereby removed. The liquid product is then spray-dried to powder form.
• the liquid product is sent to an atomizer which uses a nozzle or centrifugal rotating wheel to atomize the liquid product into a spray.
• Droplets created by the atomizer contain both water and cactus fruit solids.
• This atomized spray is sent to a drying chamber with a controlled temperature and air flow. Atomized droplets are kept in contact with the heated air until the desired moisture content is achieved. During this process, the droplets become particles which are subsequently separated from the air stream. The resulting particles may then be ground to a finer powder if desired. Regardless of the drying process used, the powder may be blended with other ingredients to create the novel vitamin-rich and stimulating powdered health products of the present invention.
• a generalized formula for a product of the present invention comprises cactus fruit juice combined with ginseng berry juice and/or one or more natural health promoting ingredients.
• Natural health promoting ingredients may include, for example and not by way of limitation, ginseng root, Chinese white flower, purslane herb, cinnamon bark, gou ten, cassia tora seed, mint herb, licorice root, silver flower, sorbitol, lycium fruit, liriope root, schizandra seed, forsythia fruit, Japanese sophora, Chinese dodder, marsh parsley, Chinese lovage, angelica root, paris herb, anise seed, ginger root, imperate root, poria (mushroom powder), orange peel, cornel fruit, bamboo leaf, hawthorn berry, eucomia bark, lemon extract, agnus castus (vitex agnus-castus), agrimony (agrimonia eupatoria), anise (pim
• ingredients given by way of example and not by limitation may be sweeteners, flavorings, or preservatives.
• the formula may also contain juices from other fruits, vegetables or herbs to provide vitamins or other health promoting ingredients or simply to adjust flavor or provide a variety of flavors. Juices found to be desirable for beverage embodiments of the present invention, especially by those with sensitive digestive tracts, are passion fruit, mango, guava and melons. However, citrus fruits and other tropical fruits may be equally palatable and nutritious.
• powder embodiments after the powder is formed, it may be used directly in powder form as an ingredient in food or drink products.
• the powder may also be dispensed into capsules.
• tablets may also be formed from the powder of the present invention.
• One presently preferred embodiment of the present invention comprises the following ingredients in the amounts indicated by weight percentage:
• Natural sweetener about 0%-15%
• Yet another presently preferred embodiment of the present invention comprises the following ingredients in the amounts indicated: Cactus Fruit Juice about 15%-75%
• Ginseng (Panax Ginseng) Berry 3%
• Ginseng (Panax Ginseng) Root 2%
• Pantothenic Acid (Provitamin B5) 1%
• Ginseng (Panax Ginseng) Root 3% Ginseng (Panax Ginseng) Berry 3%
• Niacin (Vitamin B3) 1 % Tocopheryl Acetate (Vitamin E Acetate) 1 %
• Ginseng (Panax Ginseng) Berry 3%
• Ginseng (Panax Ginseng) Root 3%
• Pantothenic Acid (Provitamin B5) 1%
• Ginseng (Panax Ginseng) Berry 5%
• Ginseng (Panax Ginseng) Root 2%
• Pantothenic Acid (Provitamin B5) 1 %
• a beverage within the scope of the present invention was prepared by mixing the following ingredients in amounts given by weight percentage:
• a beverage within the scope of the present invention was prepared by mixing the following ingredients in amounts given by weight percentage: Cactus Fruit Juice 49%
• This juice beverage was found to be mildly sweet and nutritious.
• a carbonated beverage within the scope of the present invention was prepared by mixing the following ingredients in amounts given by weight percentage:
• a hard candy within the scope of the present invention is prepared by mixing the following ingredients in amounts given by weight percentage:
• This hard candy formula will yield a sweet candy with an exotic flavor.
• Various flavorings may be added to tailor the taste to a specific palate. Fruit flavorings have been found to be most delicious.
• a jelly candy within the scope of the present invention is prepared by mixing the following ingredients in amounts given by weight percentage:
• a dehydrated fruit "leather” within the scope of the present invention is prepared by mixing the following ingredients in amounts given by weight percentage:
• a fruit jelly product within the scope of the present invention is prepared by mixing the following ingredients in amounts given by weight percentage:

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• Health & Medical Sciences (AREA)
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• Public Health (AREA)
• General Health & Medical Sciences (AREA)
• Animal Behavior & Ethology (AREA)
• Polymers & Plastics (AREA)
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• Nutrition Science (AREA)
• Botany (AREA)
• Dermatology (AREA)
• Medicinal Chemistry (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Organic Chemistry (AREA)
• Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
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• Coloring Foods And Improving Nutritive Qualities (AREA)
• Medicinal Preparation (AREA)
• Confectionery (AREA)
• Jellies, Jams, And Syrups (AREA)
• Non-Alcoholic Beverages (AREA)

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• 2000
  • 2000-04-13 MY MYPI20001572A patent/MY124001A/en unknown
  • 2000-04-14 JP JP2000613282A patent/JP2002541872A/ja active Pending
  • 2000-04-14 EP EP00922236A patent/EP1173070A1/en not_active Withdrawn
  • 2000-04-14 AU AU43513/00A patent/AU4351300A/en not_active Abandoned
  • 2000-04-14 CN CN00808561A patent/CN1361666A/zh active Pending
  • 2000-04-14 WO PCT/US2000/010168 patent/WO2000064279A1/en not_active Application Discontinuation
  • 2000-04-14 JP JP2000613281A patent/JP2003503012A/ja active Pending
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  • 2000-04-14 KR KR1020017013505A patent/KR20020053775A/ko not_active Application Discontinuation
  • 2000-04-14 WO PCT/US2000/010112 patent/WO2000064278A1/en not_active Application Discontinuation
  • 2000-04-14 KR KR1020017013457A patent/KR20020029325A/ko not_active Application Discontinuation
  • 2000-04-14 AU AU42454/00A patent/AU4245400A/en not_active Abandoned
  • 2000-04-14 EP EP00923373A patent/EP1173071A1/en not_active Withdrawn
• 2002
  • 2002-07-09 HK HK02105106.8A patent/HK1043509A1/zh unknown
  • 2002-07-09 HK HK02105107.7A patent/HK1043510A1/zh unknown

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