Abstract: The present invention relates to L-aspartyl-D-.alpha.-aminoalkanoyl-(S)-N-.alpha.-alkylbenzyl amides that are useful as artificial sweetener compounds. In particular, the present invention relates to compositions containing L-aspartyl-D-.alpha.-aminobutyric acid-(S)-.alpha.-ethylbenzyl amide and L-aspartyl-D-valine-(S)-.alpha.-ethylbenzyl amide as artificial sweetener compounds having very high sweetness potency.

Abstract: The disclosed process relates to a method for preparing 1-cyclopentylalkyl amines, useful in the synthesis of artificial sweeteners, by reducing an azanorbornene in a high-yield one-step reduction of an azanorbornene, wherein the method involves use of a solvent reductant system with catalyst that is compatible with the production of edible food compositions.

Abstract: The sunlight stability of anthocyanic pigments in mixtures, especially foods, may be enhanced by including in the mixture a photoprotective agent selected from the group consisting of sulfonated polyhydroxyflavonols, poly(hydroxyalkyl) flavonols, sulfonated polyhydroxyflavones, sulfonated polyhydroxyiso-flavones, and sulfonated aurones.

Abstract: Disclosed herein is a process for reducing the tendency of the pigment rubrolone to fade upon exposure to direct sunlight wherein the pigment is combined with quercetin-5'-sulfonate. Pigment compositions comprised of rubrolone and quercetin-5'-sulfonate as well as food compositions containing these components are also disclosed.

Abstract: A novel color-stable food product containing anthocyanin or anthocyanidin pigments and containing bio-available vitamin C. The novel food may be produced as the product of an improved food production process wherein the improvement comprises providing the bioavailable vitamin C in the form of an enolic OH substituted derivative of ascorbic acid selected from the group consisting of inorganic esters, aliphatic or alicyclic esters, and O-alkyl ethers of ascorbic acid.

Abstract: Method for preparing a 3-deoxy-5-hydroxyanthocyanidin salt having a 4' and/or 7 OH substituent from a corresponding acylated flavanone, by (1) reducing the acylated flavanone in a solvent medium by reaction with an alkali borohydride to form a corresponding flavan not having an OH substituent at the 4 position, and (2) oxidizing the flavan or an acylated or hydrolyzed derivative of the flavan in an organic solvent medium by reaction with a halogenated benzoquinone in the presence of a strong acid and water. Suitable acylated flavanones include acetylated natural flavanones, especially acetylated naringenin and hesperetin.