Abstract: A method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables, especially for inhibiting desiccation and/or discoloration of freshly processed vegetables such as carrots, resides in coating the fruit or vegetable with an aqueous solution of trehalose or of trehalose combined with one or more other sugars.

Abstract: A pulp or mashed fruit or vegetable food product containing at least one sulfated polysaccharide to inhibit enzymatic browning and method of preparing the same.

Abstract: This invention relates to a new pigment in feed for salmonides, a new feed comprising this pigment and use of this pigment. The pigment comprises a diester of astaxanthin prepared with an omega-3 fatty acid and/or a short chain carboxylic acid. By this invention a pigment for feed to salmonides that is more stable and biologically more effective than free astaxanthin and commercially available astaxanthin product, is provided.

Abstract: A process for producing burgundy colored olives including the steps of darkening the color of the olives (21); neutralizing the pH of the olives (23); while neutralized, soaking of the olives in an aqueous solution of Red Dye No. 3 at ambient temperatures for at least 12 hours (25); and packing the olives in an acidic brine solution for storage (27). In another aspect, the process includes flavoring the packing solution with a mother brine recovered from an olive fermentation process (29).

Abstract: A method for the microwave irradiation of a vegetable to cook the same and to brown the exterior thereof includes the steps of applying a microwave activated browning agent to the surface of the vegetable; prior to irradiation, positioning a shielding material adjacent to the vegetable in a location such that, during irradiation, adjacent portions of the vegetable are shielded from microwave radiation; and irradiating the vegetable with microwave radiation to cook and brown the same.

Abstract: A composition for stabilizing avocado meat is disclosed that comprises acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present in weight ratios of about 1:2-2.5:2.25-2.75:0.9-1.1:6-7, respectively. That composition is admixed in a color-stabilizing amount with avocado meat to form a color-stabilized avocado concentrate. A method for the preparation of a color-stabilized avocado concentrate is also disclosed.

Abstract: The present invention provides a food preservative which contains an antibacterial substance having a high safety and which enhances the preservability of a food without exerting an adverse influence to the taste and flavor of the food; and a method for preserving a food.

Abstract: The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of nigerooligosaccharide, maltooligosaccharide and panose, when so required, in addition of an antioxidant. The anti-fading agent of the invention can advantageously inhibit fading in colors (including fading in colors by light irradiation and heat treatment) of natural pigments such as anthocyanin-based pigments, flavonoid-based pigments, carotenoid-based pigments and the like, and is useful for colored beverage and food products, pharmaceutical drugs, cosmetics and the like with which the fading in colors may be a problem.

Abstract: A preservative for high-moisture organic materials including one or more organic acids combined with either or both a surfactant and an antioxidant. Preferably, the organic acids include propionic acid, acetic acid, benzoic acid, or sorbic acid; the surfactants include propylene glycol, lecithin, lysolecithin, and mono- and diglycerides; the antioxidants include synthetic and natural antioxidants, specifically, TBHQ, citric acid, BHT, BHA, tocopherols, and extracts of rosemary.

Abstract: Color altering food products and methods which utilize a plurality of coloring factors containing dyes and/or lakes in combination with various substrates. Coloring factors with varying degrees of responsiveness to moisture are combined to provide selectively varying color altering effects in either the product, a food substance which contains moisture that the product contacts, or in a consumer's mouth. These effect may also be controlled to occur in varying combinations as well as with varying delays in onset. Additional control of aspects of the color altering effect's activation following exposure to elevated temperatures is provided.

Abstract: An antimicrobial agent with a high degree of safety is provided, which is derived from a natural product and can exhibit growth-inhibitory activity against acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris, which is resistant against pasteurization and causes spoilage of fruit juice. The antimicrobial agent against acid-resistant and heat-resistant bacteria contains as an effective ingredient alpha-type thionin and/or beta-type thionin. A preservative for fruit juice is also provided, which contains as an effective ingredient the alpha-type thionin and/or beta-type thionin.

Abstract: A crude lactide in a solid state or in an at least partially molten state is brought into contact with ethanol to form a slurry mixture, and then a solid form this slurry mixture is separated to yield a purified lactide having a high purity. A crude lactide is recrystallized from a non-denatured or denatured ethanol to obtain a lactide for a food additive. A lactide is applied widely to food additives. A coagulating agent for an animal and/or vegetable protein containing an optically active lactide as a main component, a food foaming agent containing a lactide as a main component, a food preservative containing a lactide as a main component and a pH regulating agent containing a lactide as a main component are provided.

Abstract: A process of preserving food comprises adding serine, especially L-serine, to food. According to the present invention, provided is a convenient process of preserving food for a long term by adding serine to food, in particular by performing a heat treatment after the addition of serine to food. Since serine is one kind of amino acids, it does not deteriorate quality of food itself and can preserve food safely.

Abstract: Chromium, preferably in the form of chromium propionate, is used as an animal feed supplement. The addition of chromium to a diet containing a balanced level of dietary energy results in an increase in animal growth performance relative to the level of dietary energy and/or improved meat quality.

Abstract: A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments. The release device may further be structured to be coated to control the release rate and may further include being printed upon a porous substrate.

Abstract: The use of solubilized carotenoid preparations is described for coloring foods, wherein solubilized carotenoid preparations are used which are produced by heating a suspension comprising from 1 to 40% by weight of one or more carotenoids, from 20 to 90% by weight of one or more nonionogenic emulsifiers and from 0 to 50% by weight of other additives to from 120 to 200° C. for a short time and turbulently mixing the homogeneous solution with amounts of water or an aqueous solution comprising hydrophilic antioxidants with or without other surface-active additives at from 10 to 95° C. to form a solubilized preparation having a carotenoid content of from 0.5 to 10% by weight.

Abstract: A method for color development of a crustacean in a fresh state, comprising the steps of: treating a crustacean such as a lobster or a crab, in which a shell thereof is left as it is or removed, with an alkaline aqueous solution having a pH value in a range of from 10 to 14 to thereby develop the red color of a carotenoid pigment; and the treating the crustacean with an aqueous solution of an edible acid, such as an acetic acid, to thereby perform neutralization.

Abstract: The present invention relates to mashed potato products that are provided, in at least a top portion, with a browning agent that causes the product to achieve a pleasing golden brown color upon heating in either a microwave or conventional oven. The product can be a mashed potato topped pot pie.

Abstract: A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Abstract: Novel functional sodium chloride compositions containing sodium gluconate as a substitute for the conventionally employed sodium chloride and being efficacious in preventing hypertension and the onset of complications thereof in the brain, heart, kidney; etc. These compositions are prepared by adding 40 to 400 parts by weight of sodium gluconate to 100 parts by weight of compositions containing 40 to 60% by weight of sodium chloride and 60 to 40% by weight of potassium chloride. These compositions are usable as a table salt for seasoning foods or in imparting the required saltiness to foods such as crackers or snacks. They are particularly appropriate for those who should cut down on the amount of salt in the diet.

Abstract: The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for making the antibrowning/antioxidant compositions of the present invention. More specifically, the present invention provides natural-source, browning and oxidizing inhibitor compositions comprising S-sinapyl-L-cysteine, N-L-&ggr;-glutamyl-S-sinapyl-L-cysteine, S-sinapyl glutathione, or various mixtures thereof. Methods for making such natural, antibrowning/antioxidant compositions from pineapple juice and/or from pineapple processing plant waste streams include efficient and effective separation of the present invention compositions from unwanted sugars, acids, phenolic compounds, and other undesirable compounds present in pineapple juice and/or pineapple processing plant waste streams.

Abstract: The use of carotenoids as stabilizer of the color of riboflavin and/or riboflavin derivatives is described.

Abstract: Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility. The vegetable composition can also contain an enhancing agent which further improves the green color of the composition. Also disclosed are methods for preparing the vegetable composition and a food additive comprising the zinc salt of a fatty acid for use in preparing the vegetable composition. A vegetable composition having improved green color comprising a processed green vegetable and a water-soluble zinc salt with an enhancing agent is also disclosed.

Abstract: A method for protecting the activity and bioavailability of heat- and/or oxygen-labile compounds during processing, particularly processing by extrusion of a food product containing the heat- and/or oxygen-labile compounds. Beadlets are formed wherein the heat- and/oxygen-labile compound is protected by a shell of calcium alginate and an ancillary polymeric compound, such as gelatin. The beadlets are added to a food product prior to extrusion and protect the active compound against heat degradation during the extrusion process. The beadlets also provide a protected form of the compound that decreases oxidation. In an alternative embodiment, oxidizing agents and/or free radical initiators to be added to a product containing labile compounds are coated with the protective material to protect the labile compounds from degradation by the oxidizing agents and/or free-radical initiators.

Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.

Abstract: Methods and compositions for producing fruits or vegetables having an extended shelf life and/or a reduces level of bacterial contamination.

Abstract: A food composition having the ability to change color when heated to a temperature above 160.degree., comprising (1) an edible substrate and (2) a color system of colored edible particles coated by a composition consisting essentially of (a) a distilled glyceride selected from the group consisting of distilled monoglycerides, distilled diglycerides and mixtures thereof and (b) titanium dioxide. In a preferred form, the coating also contains carbomethoxy cellulose.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: The present invention relates to a browning composition which, when applied to a foodstuff, in particular meat or a meat product, imparts a browning effect to the surface of the substrate to which it is applied. More in particular, the present invention relates to a browning composition which can be applied by spraying on the foodstuff. This is achieved by dissolving or dispersing a browning agent in a water phase, and mix such water phase with an oil or fat phase to form an emulsion.

Abstract: A method of providing a stabilized sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction by feeding it into a solution comprising ascorbic acid for preventing discoloration of the cane juice and also by feeding it simultaneously into an acidic solution of one of citric acid, malic acid, tartaric acid, phosphoric acid and a mixture thereof, for lowering the pH of the cane juice below a pH of 5. Furthermore, one of a sodium citrate solution, a potassium citrate solution, a sodium phosphate di-basic solution or a mixture thereof, is added to the cane juice for stabilizing it. The cane juice is then coagulated and flocculated to remove unwanted foulants and aromas.

Abstract: Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.

Abstract: A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least about 500 ppm. The vegetables may then be containerized and sterilized, frozen or dried. The zinc-blanched and frozen or dried vegetables may be sold as ingredients to the food industry, or they may be containerized and sterilized in brine, or in complex products, such as soups, sauces, or any other thermally processed products.

Abstract: A new form of green color is prepared by specially treating copper chlorophyllin to make it acid-stable and cold-water-soluble. The new composition has a unique combination of properties makes it especially suitable for use in dry mix compositions for preparing acidic beverages and foods such as gelatin desserts. The dry, water-soluble, acid-stable green coloring composition contains copper chlorophyllin, a solid fixative and a hydrophilic surfactant. The weight ratio of the copper chlorophyllin to the hydrophilic surfactant is in the range of from about 1:1 to 1:6. For beverages and gelatin dessert mixes, flavor and sufficient acid are employed to achieve a pH of less than 4 when the dry mix composition is mixed with water.

Abstract: Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which is traditionally used in the production process of certain dough products.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.

Abstract: Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fresh fruit, particularly the exposed skin of the fresh fruit. The method includes the following steps: providing a solution of fruit preservative comprising: water, calcium ions; and ascorbate ions, wherein the calcium ion and ascorbate ions are present in a ion ratio of preferably from about 1.5:1 to about 2.5:1; and, applying said fruit preservative to the fruit. Preferably the fruit is then stored at a temperature which will not freeze the fruit; temperatures of -6.degree. C. have been found not to freeze the apples. Preferably the fruit is stored at temperatures of between about -7.degree. C. to room temperature, about 20.degree. C., more preferably about -2.degree. to about 7.degree. C., most preferably from about 2.degree. C. to about 5.degree. C.

Abstract: The present invention relates to an agent for enhancing and stabilizing the activity of Bifidus factor, containing at least one member selected from the group consisting of ascorbic acid, hyposulfurous acid and acetic anhydride as the effective ingredient, and by preparing the agent singly or in combination with Bifidus factor as a food and drink type or as a composition of pharmaceutical type, intestinal microflora can be ameliorated. The agent can be used as a selective medium for assaying the number of bifidobacteria.

Abstract: This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning.

Abstract: Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.

Abstract: A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65.degree. C.), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents, followed by storage in modified atmosphere packaging. The process may comprise two stages, in which sodium erythorbate in solution (approximate pH 7.8) is used both as the neutralizing agent and the reducing agent. Alternatively, the process may comprise three stages, in which a solution of the salt of an organic acid (such as sodium citrate) is used to neutralize the potato surface following the heated acid dip, and a third stage containing the reducing agents sodium erythorbate and erythorbic acid are combined at a final pH of greater than 4.3. Chelating agents or sequestrants may be added to the solutions.

Abstract: An improved pigment composition containing an anthocyanin pigment and a pigment-improving agent selected from the group consisting of flavonoid glycuronides, flavonoid glucuronides, and caffeic acid derivatives. The pigment-improving agents deepen and improve the intensity of the anthocyanin pigment and increase its stability in the presence of light, heat and/or pH.

Abstract: Systems and apparatus for generating bioluminescence, and combinations of these systems and apparatus with inanimate articles of manufacture to produce novelty items are provided. These novelty items, which are articles of manufacture, are designed for entertainment, recreation and amusement, and include toys, paints, slimy play material, textiles, particularly clothing, bubbles in bubble making toys and other toys that produce bubbles, balloons, personal items, such as bath powders, body lotions, gels, powders and creams, toothpastes and other dentifrices, soaps, body paints, and bubble bath, foods, such as gelatins, icings and frostings, beverages such as beer, wine, champagne, soft drinks, and glowing ice, fountains, including liquid "fireworks" and other such jets or sprays or aerosols of compositions that are solutions, mixtures, suspensions, powders, pastes, particles or other suitable formulation.

Abstract: A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, and water in which the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 1.00 to about 1.

Abstract: A method for preserving fish bait comprising supplying fish bait and first immersing the bait in a first aqueous sterilizing solution wherein the concentration of said sterilizing solution which comprises an aqueous solution of formalin and the time of immersion in the solution are adjusted to prevent decay via bacterial action and to increase the hardness of the bait. The bait is then removed from the sterilizing solution and immersed in running water to remove substantially residual sterilizing solution which therein provides a hardened sterilized bait. The hardened and sterilized bait is then placed in a container which contains a sufficient amount of a second aqueous solution which comprises on aqueous to solution of a grain alcohol which prevents further bacterial and/or viral decay and which maintains the fish in a hydrated state for use as a bait product.

Abstract: A method of processing an ESL (extended shelf-life) refrigerated potato product (various cuts) is disclosed. The product is acid blanched when pasteurized and then "seeded" with lactic acid starter culture. The prepared product line has desirable organoleptic qualities and can be stored at refrigerated temperatures typical of commercial retail stores (30.degree.-56.degree. F.) as well as the home refrigeration system. The products have been proven to be pathologically safe when exposed to extended periods of temperature abuse.

Abstract: Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are then added to the coated rice to lower the pH to 4.6 or less. The rice is then thermally treated at a temperature and for a time sufficient for sterilization. The resulting products have the same or superior texture, appearance, and flavor when compared to other commercially produced, shelf-stable, ready-to-each rice products.

Abstract: Disclosed is a process for preparing a powdered seasoning, which comprises adding to and dissolving in a seasoning liquor or soy sauce, 100-250% by weight in total of a dextrin of DE value 6-15 and a dextrin of DE value 1-5 and 3-20% by weight of gelatin, and then spray-drying the resultant solution, a content of the DE 1-5 dextrin being 5-60% by weight of the total dextrin, all the percent weights being based on the weight of a solid in the seasoning liquor or soy sauce.

Abstract: This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour in the flour producing process and causes speck formation, a tyrosinase inhibitor is added prior to a roller milling step, preferably in a conditioning step. Examples of the tyrosinase inhibitor include kojic acid, cysteine, glutathione, ascorbic acid, dithiothreitol, phytic acid, EDTA, isonicotinic acid hydrazide, p-aminosalicylic acid, ferulic acid, thiamine, peptides and combinations thereof. In particular, kojic acid and cysteine are preferable as a tyrosinase inhibitor. The wheat flour thus obtained is usable, for example, in making fresh noodles, dried noodles and tenobe somen in a secondarily processed product.

Abstract: The staining effect (particularly with respect to the staining of polyamides) of a colorant such as a dye used in foods and beverages is inhibited by a compound of the formula ##STR1## wherein: Z.sup.1, Z.sup.2, and Z.sup.3 are the same or different and are each a bridging radical or a direct bond,Ar.sup.1, Ar.sup.2, and Ar.sup.3 are the same or different and are aromatic or bicyclic radicals;Q is a fused, partially aromatic bicyclic radical,or Q is a carbohydrate residue having a non-repeating structure, in which case m is 1, or Q is a carbohydrate having repeating saccharide units, in which case Q along with its substituents is repeated m times, where m is the number of said repeating saccharide units, butwhen Q is not a carbohydrate residue, m is 1;R.sup.1, R.sup.2, and R.sup.3 are H or polyhydroxybenzoyl,R.sup.4, R.sup.5 and R.sup.