Abstract: An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, polyphenols, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia or bone mineral loss.

Abstract: A nanocomposite having enhanced energy conversion between thermal, electron, phonons, and photons energy states. The composition comprises a synergistic blend of nanoscale powders wherein the powders have nanoscale layered surface modifiers and a conductive medium. The powders and conductive medium are optionally altered through non-thermal modifiers and made into energy conversion devices.

Abstract: A composition and method for functionalizing confectionery, chewing gum, oral care and beverage products by intensifying the flavor using ingredients comprised of flavor potentiators, enhancers, and amplifiers. The composition is further comprised of oral care actives selected to control halitosis and dental plaque utilizing polyphenols and enzymes whose activity levels are protected by stabilization methods. Such stabilization methods enhance and prolong the flavor release characteristics of such products.

Abstract: A composition and method for supplementing a water soluble gum portion and a water insoluble gum base portion including an enzymatically modified fats, oils, and generally fatty acids of mono-, di-, and tri-glycerides in chewing gum systems. The composition is selected from the group of (A) an enzymatically modified fatty acids of mono-, di-, and tri-glycerides or lipolyzed fatty acids of mono-, di-, and tri-glycerides with, (B) an encapsulating agent, and (C) standard chewing gum additives. The composition provides an effective increase in new flavor profiles, superior mouthfeel, acceptance, nutritional, therapeutic, and pharmacological properties in food, nutrition and diet systems through chewing gum.