Decontaminant edible product, methods of production and uses thereof

Abstract

The invention relates to an edible product containing a decontaminant. Particularly, the invention relates to an edible product, for instance, a food-like product, containing an effective amount of activated charcoal to mitigate, substantially reduce or cause the cessation of at least one adverse effect associated with the ingestion of a toxic substance. The invention also relates to methods for manufacturing such a decontaminant edible product and uses thereof.

1 . An edible, toxin-decontaminant product comprising a plurality of ingredients, said plurality comprising activated charcoal, wherein the ingredients are processed to substantially remove water to produce the product. 
     
     
         2 . The product of  claim 1 , wherein one or more of ingredients comprises a dough. 
     
     
         3 . The product of  claim 2 , wherein the dough comprises one or more flavoring agents. 
     
     
         4 . The product of  claim 2 , wherein the dough comprises one or more complexing or thickening agents or mixtures thereof. 
     
     
         5 . The product of  claim 2 , wherein the dough comprises one or more emulsifying agents or mixtures thereof. 
     
     
         6 . The product of  claim 2 , wherein the dough comprises an agent to improve porosity and texture. 
     
     
         7 . The product of  claim 1 , wherein the processing to substantially remove water comprises heating. 
     
     
         8 . The product of  claim 7 , wherein the heating comprises baking. 
     
     
         9 . The product of  claim 8 , wherein the baking comprises placing the ingredients in an oven at an oven temperature of about 350° F. to for a time of about 10 minutes. 
     
     
         10 . The product of  claim 1 , further comprising a pharmaceutical agent, a homeopathic agent, or an herbal ingredient. 
     
     
         11 . A gastrointestinal decontaminant product produced by the steps of:
 (a) combining a plurality of ingredients comprising:
 (i) one or more flavoring agents; 
 (ii) one or more complexing or thickening agents; 
 (iii) activated charcoal; and 
 (iv) optionally one or more emulsifying agents; 
   (b) blending the components to produce a mixture;   (c) adding water to produce a mixture;   (d) adding an agent to improve porosity and texture and blending;   (e) processing by heat to produce a first product;   (f) blending together predetermined weights of one or more flavoring agents, lecithin, salt, sugar, and shortening to produce a filling mixture composition; and   (g) sandwiching said filling mixture composition between two of said first product.   
     
     
         12 . The product of  claim 1  or  11 , wherein said activated charcoal is characterized by an internal surface area of from about 800 m 2 /g to about 3,000 m 2 /g. 
     
     
         13 . The product of  claim 1  or  11 , wherein said activated charcoal is characterized by an internal surface area of about 2,000 m 2 /g. 
     
     
         14 . The product of  claim 1  or  11 , wherein the product includes the activated charcoal in the approximate weight range of from about 20% to about 70% thereof. 
     
     
         15 . The product of  claim 1  or  11 , wherein the product includes the activated charcoal in the approximate weight range of from about 25% thereof. 
     
     
         16 . The product of  claim 3  or  11 , wherein the flavoring agent is vanilla flavor, chocolate flavor, salt, sugar, or a sweetener or mixtures thereof. 
     
     
         17 . The product of  claim 4  or  11 , wherein the complexing or thickening agent is sodium stearoyl lactylate, high fructose corn syrup, or modified food starch or mixtures thereof. 
     
     
         18 . The product of  claim 5  or  11 , wherein the emulsifying agent is a monoglyceride or diglyceride or mixtures thereof. 
     
     
         19 . The product of  claim 16 , wherein the product includes the flavoring agent in the approximate weight range of about 0.001% to about 9% thereof. 
     
     
         20 . The product of  claim 16 , wherein the flavoring agent is vanilla flavor in the approximate weight range of about 0.01% to about 1% thereof. 
     
     
         21 . The product of  claim 20 , wherein the vanilla flavor is present in the product in the approximate weight range of about 0.05% thereof. 
     
     
         22 . The method of  claim 16 , wherein the flavoring agent is chocolate flavor in the approximate weight range of about 0.5% to about 3% thereof. 
     
     
         23 . The product of  claim 22 , wherein the chocolate flavor is present in the product in the approximate weight range of about 2% thereof. 
     
     
         24 . The product of  claim 16 , wherein the flavoring agent is salt in the approximate weight range of about 0.1% to about 1% thereof. 
     
     
         25 . The product of  claim 24 , wherein the salt is present in the product in the approximate weight range of about 0.4% thereof. 
     
     
         26 . The product of  claim 16 , wherein the flavoring agent is sugar in the approximate weight range of about 2% to about 6% thereof. 
     
     
         27 . The product of  claim 26 , wherein the sugar is present in the product in the approximate weight range of about 4.5% thereof. 
     
     
         28 . The product of  claim 16 , wherein the flavoring agent is (N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine-1-methyl ester) in the approximate weight range of about 0.001% to about 1.5% thereof. 
     
     
         29 . The product of  claim 28 , wherein the (N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine-1-methyl ester) is present in the product in the approximate weight range of about 0.01% thereof. 
     
     
         30 . The product of  claim 17 , wherein the product includes a complexing or thickening agent in the approximate weight range of about 0.5% to about 40% thereof. 
     
     
         31 . The product of  claim 17 , wherein the high fructose corn syrup is present in the product in the approximate weight range of about 30% thereof. 
     
     
         32 . The product of  claim 17 , wherein the product includes the modified food starch in the approximate weight range of about 0.5% to about 4% thereof. 
     
     
         33 . The product of  claim 32 , wherein the modified food starch is present in the product in the approximate weight range of about 0.9% thereof. 
     
     
         34 . The product of  claim 18 , wherein the product includes the emulsifying agent in the approximate weight range of about 0.5% to about 12% thereof. 
     
     
         35 . The product of  claim 34 , wherein the emulsifying agent is present in the product in the approximate weight range of about 7% thereof. 
     
     
         36 . The product of  claim 11 , wherein the product includes the water in the approximate weight range of about 15% to about 60% thereof. 
     
     
         37 . The product of  claim 36 , wherein the water is present in the product in the approximate weight range of about 23% thereof. 
     
     
         38 . The product of  claim 6  or  11 , wherein agent to increase texture or porosity is soy protein crisp or glycerine or mixtures thereof. 
     
     
         39 . The product of  claim 38 , wherein the product includes the soy protein crisp rice in the approximate weight range of about 4% to about 30% thereof. 
     
     
         40 . The product of  claim 39 , wherein the soy protein crisp rice is present in the product in the approximate weight range of about 17% thereof. 
     
     
         41 . The product of  claim 1  or  11  suitable for administration to an animal. 
     
     
         42 . The product of  claim 1  or  11  suitable for administration to an human. 
     
     
         43 . The product of  claim 42 , wherein the human is a child. 
     
     
         44 . The product of  claim 1 , wherein the processing by heat occurs at an oven temperature of about 350° F. to for a time of about 10 minutes. 
     
     
         45 . The product of  claim 11  further comprising a pharmaceutical agent. 
     
     
         46 . The product of  claim 11  further comprising a homeopathic or herbal ingredient. 
     
     
         47 . A method of producing an edible, toxin-decontaminant product comprising:
 (a) combining activated charcoal with a plurality of ingredients selected from the group consisting of:
 (i) one or more flavoring agents; 
 (ii) one or more complexing or thickening agents; 
 (iii) one or more emulsifying agents; and 
 (iv) one or more agents to improve the porosity or texture of the product; to produce a mixture; and 
   (b) processing the mixture with heat to produce the product.   
     
     
         48 . A method of making a toxin-decontaminant product for ingestion into the gastrointestinal tract of a patient comprising:
 (a) mixing activated charcoal and a plurality of ingredients selected from the group consisting of:
 (i) one or more flavoring agents; 
 (ii) one or more complexing or thickening agents; 
 (iii) one or more emulsifying agents; and 
 (iv) one or more agents to improve the porosity or texture of the product; and 
 (v) one or more liquids; and 
   (b) baking the mixture at a predetermined oven temperature for a predetermined time.   
     
     
         49 . The method of  claim 47  or  48 , wherein said activated charcoal is characterized by an internal surface area of from about 800 m 2 /g to about 3,000 m 2 /g. 
     
     
         50 . The method of  claim 47  or  48 , wherein said activated charcoal is characterized by an internal surface area of about 2,000 m 2 /g. 
     
     
         51 . The method of  claim 47  or  48 , wherein the method includes the activated charcoal in the approximate weight range of from about 20% to about 70% thereof. 
     
     
         52 . The method of  claim 47  or  48 , wherein the method includes the activated charcoal in the approximate weight range of from about 25% thereof. 
     
     
         53 . The method of  claim 47  or  48 , wherein the flavoring agent is vanilla flavor, chocolate flavor, salt, sugar, or a sweetener or mixtures thereof. 
     
     
         54 . The method of  claim 47  or  48 , wherein the complexing or thickening agent is sodium stearoyl lactylate, high fructose corn syrup, or modified food starch or mixtures thereof. 
     
     
         55 . The method of  claim 47  or  48 , wherein the emulsifying agent is a mono or diglyceride or mixtures thereof. 
     
     
         56 . The method of  claim 53 , wherein the flavoring agent is present in the approximate weight range of about 0.001% to about 9% thereof. 
     
     
         57 . The method of  claim 56 , wherein the flavoring agent is vanilla flavor in the approximate weight range of about 0.01% to about 1% thereof. 
     
     
         58 . The method of  claim 57 , wherein the vanilla flavor is in the approximate weight of about 0.05% thereof. 
     
     
         59 . The method of  claim 53 , wherein the flavoring agent is chocolate flavor in the approximate weight range of about 0.5% to about 3% thereof. 
     
     
         60 . The method of  claim 59 , wherein the chocolate flavor is in the approximate weight of about 2% thereof. 
     
     
         61 . The method of  claim 53 , wherein the flavoring agent is salt in the approximate weight range of about 0.1% to about 1% thereof. 
     
     
         62 . The method of  claim 61 , wherein the salt is in the approximate weight of about 0.4% thereof. 
     
     
         63 . The method of  claim 53 , wherein the flavoring agent is sugar in the approximate eight range of about 2% to about 6% thereof. 
     
     
         64 . The method of  claim 63 , wherein the sugar is in the approximate weight of about 4.5% thereof. 
     
     
         65 . The method of  claim 53 , wherein the flavoring agent is (N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine-1-methyl ester) in the approximate weight range of about 0.001% to about 1.5% thereof. 
     
     
         66 . The method of  claim 65 , wherein the (N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine-1-methyl ester) used in the product is in the approximate weight of about 0.01% thereof. 
     
     
         67 . The method of  claim 54 , wherein the complexing or thickening agent is in the approximate weight range of about 0.5% to about 40% thereof. 
     
     
         68 . The method of  claim 54 , wherein the high fructose corn syrup is in the approximate weight of about 30% thereof. 
     
     
         69 . The method of  claim 54 , wherein the complexing or thickening agent is modified food starch in the approximate weight range of about 0.5% to about 4% thereof. 
     
     
         70 . The method of  claim 69 , wherein the modified food starch is in the approximate weight of about 0.9% thereof. 
     
     
         71 . The method of  claim 55 , wherein the emulsifying agent is in the approximate weight range of about 0.5% to about 12% thereof. 
     
     
         72 . The method of  claim 71 , wherein the emulsifying agent is in the approximate weight of about 7% thereof. 
     
     
         73 . The method of  claim 47  or  48 , wherein the liquid is water in the approximate weight range of about 15% to about 60% thereof. 
     
     
         74 . The method of  claim 73 , wherein the water is in the approximate weight of about 23% thereof. 
     
     
         75 . The method of  claim 47  or  48 , wherein agent to increase texture or porosity is soy protein crisp or glycerine. 
     
     
         76 . The method of  claim 75 , wherein the soy protein crisp is in the approximate weight range of about 4% to about 30% thereof. 
     
     
         77 . The method of  claim 76 , wherein the soy protein crisp is in the approximate weight of about 17% thereof. 
     
     
         78 . The method of  claim 47  or  48 , wherein the baking is done at an oven temperature of from about 250° F. to about 450° F. for a time of about 5 minutes to about 15 minutes. 
     
     
         79 . The method of  claim 47  or  48 , wherein the baking is done at an oven temperature of about 350° F. to for a time of about 10 minutes. 
     
     
         80 . The method of  claim 47  or  48 , further comprising adding a pharmaceutical agent. 
     
     
         81 . The method of  claim 47  or  48 , further comprising adding a homeopathic or herbal agent. 
     
     
         82 . The product of  claim 1  or  11 , wherein the product is enrobed in composition comprising a flavoring agent. 
     
     
         83 . The product of  claim 82 , wherein the flavoring agent is chocolate or vanilla. 
     
     
         84 . The method of  claim 47  or  48 , further comprising enrobing the product in a flavoring agent. 
     
     
         85 . A method of substantially reducing or causing the cessation of at least one adverse effect in a subject that has ingested a toxic or poisonous substance, comprising administering to said subject at least part of a product of any one of  claims 1 - 46 . 
     
     
         86 . A method of treating a patient that has potentially been exposed at least one toxic or poisonous substance, comprising administering to said subject at least part of a product of any one of  claims 1 - 46 . 
     
     
         87 . A method of  claim 86 , wherein the subject is a child. 
     
     
         88 . The product of  claim 1 , wherein the moisture content of the product is from about 2% to about 35%. 
     
     
         89 . The product of  claim 1 , wherein the moisture content of the product is from about 5% to about 30%. 
     
     
         90 . The product of  claim 1 , wherein the moisture content of the product is from about 13% to about 25%. 
     
     
         91 . The product of  claim 1 , wherein the moisture content of the product is from about 18% to about 22%. 
     
     
         92 . The product of  claim 2 , wherein the dough is molded into a particular shape. 
     
     
         93 . The product of  claim 2 , wherein the dough is extruded to form a particular shape. 
     
     
         94 . An edible, toxin-decontaminant product comprising (N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine-1-methyl ester), activated charcoal, cocoa, salt, rice crisps, lecithin, atmul, emplex, water, high fructose corn syrup, and optionally further comprising ammonia, glycerin, and sunnet sweetener. 
     
     
         95 . A method of making an edible, toxin-decontaminant product comprising
 (i) mixing (N-[N-(3,3-dimethylbutyl)-L-a-aspartyl]-L-phenylalanine-1-methyl ester), activated charcoal, cocoa, salt, rice crisps, lecithin, atmul, and emplex;   (ii) adding water, high fructose corn syrup, and optionally ammonia, glycerin, and sunnet sweetener; and   (iii) processing the mixture with heat to produce the product.