Abstract: The invention provides polymers that include a biologically active molecule and methods for their use.

Abstract: An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.

Abstract: Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions.

Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.

Abstract: Mycotoxins prevailing in Northern climates have been until now proven difficult to deactivate in animal feed by binding, in contrast to mycotoxins prevailing in the Southern climates. Meanwhile, both types of toxins present a considerable risk factor for agricultural animal health and performance. A method of adsorbing and rendering harmless for animals an expanded range of both Northern and Southern mycotoxins found in contaminated feed is proposed. According to the invention, a combination of modified plant ligno-polysaccharide material and traditional mycotoxin binding components is added to the feed of agricultural and companion animals in an amount sufficient to abate the negative effects of both types of mycotoxins present.

Abstract: A non-toxic environmentally friendly aqueous disinfectant is disclosed for specific use as prevention against contamination by potentially pathogenic bacteria, fungi and virus. The aqueous disinfectant is formulated by electrolytically generating silver ions in water in combination with a citric acid. The aqueous disinfectant has many potential uses including bacteria, fungus and viral treatment, water treatment, medical treatment as well as for preserving consumable and non-consumable products.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobtain), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Abstract: There are provided an iron composition including a milk protein and an iron preparation, which is stable in the presence of a substance having a property of releasing iron from the composition or reducing the released iron, and foods or drinks, animal feeds, and medicines blended with the iron composition. A milk protein such as skim milk is blended into an iron preparation, thereby producing the iron composition which is stable in the presence of a substance having a property of releasing iron from the composition or reducing the released iron (e.g., vitamin C or citric acid).

Abstract: The present invention relates to the technical field of additives or adjuncts, especially additives that have an antioxidant effect and antioxidants, for food products, animal feed, cosmetics, and pharmaceuticals. The present invention above all provides an improved antioxidant agent for food products, animal feed, cosmetics, and pharmaceuticals and also provides compositions that include this antioxidant agent as preferably the sole supplementary additive that has an antioxidant effect.

Abstract: The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff or a foodstuff raw material. A foodstuff or a foodstuff raw material is treated with pure nitrogen gas in order to prevent the growth of microbes in the foodstuff or the foodstuff raw material. The nitrogen gas method according to the present invention makes it possible to eliminate efficiently the bacteria which produce large quantities of phospholipase from the foodstuff or the foodstuff raw material. The nitrogen gas method is especially suitable for the treatment of milk products, particularly raw milk.

Abstract: Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to the compositions disclosed.

Abstract: A manufacturing method and apparatus produces various medium such as mineral substance, vitamin substance, or ceramic that include negative hydrogen icons for use by human beings and animals. In the manufacturing method, an optional mineral substance or vitamin substance as the medium in granular or powdered form is supplied to the inside of the container and filled with liquid hydrogen or hydrogen, gas. Then after leaving them in the container for a predetermined time, the medium is removed to be air dried, thereby producing the medium which is combined and included with negative hydrogen ion. Alternatively, high pressure, heat, or high voltage may be applied to the medium to contain the negative hydrogen ion in the medium.

Abstract: The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simple and cost efficient way.

Abstract: The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids or GDL. However, lactic acid, a major food acid for its flavour and conservation effect, is not available in a pure solid crystalline encapsulated form. As no substrate is needed for said coated solid lactic acid particles, the lactic acid content of said particles may be very high and the activity of the lactic acid is not impaired by the substrate. Furthermore, the encapsulated solid lactic acid particles according to the invention are easy to handle and are less expensive than encapsulated liquid lactic acid.

Abstract: A method for preserving a food dressing composition is described. The method includes replacement of sodium chloride with potassium chloride or ammonium chloride in order to produce a food dressing composition free of spoilage and pathogens.

Abstract: A process for thickening a liquid food comprises admixing an effective amount of an aqueous concentrate thickener composition with a liquid food which is capable of being thickened by a concentrate thickener composition. Preferably, the aqueous thickener concentrate is contained in a package and consists essentially of fully hydrated xanthan gum and water in a concentration suitable for thickening a portion of liquid food to facilitate its consumption by a person with dysphagia. A method of preparing the packaged aqueous concentrate thickener comprises preparing the aqueous concentrate thickener composition and packaging the aqueous concentrate thickener in packages suitable for sending the packaged aqueous concentrate thickener to a locale of a person with dysphagia.

Abstract: The present patent discloses a method of processing food in a manner so that the processed food can be stored in freezer or other similar environment for an elongated period of time with reduced amount of freezer burns or undesirable ice crystal formation, in a manner so as to maintain food freshness over a longer period of time, or in a manner so as to prevent protein aggregation over an elongated period of time. An embodiment of this method uses amphiphilic multiblock copolymers, such as poloxamer, meroxapols, poloxamines or polyols in such food processing and handling.

Abstract: Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers such as phosphorous acid and/or one or more of the alkali metal salts of phosphorous acid in combination with Imazalil.

Abstract: It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.

Abstract: This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are susceptible to act as a culture medium for microorganisms, and this constitutes a possible risk to human health. Thus, food products require good protection against microbiological contamination. The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars. The most preferred cationic preservative is the ethyl ester of the lauramide of arginine monohydrochloride (LAE). As a result of this interaction, some anionic hydrocolloids are able to absorb LAE and precipitate together by the enhancement of their lipophilic properties.

Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.

Abstract: A flavor improving agent using material that has dietary history, i.e. material that has been eaten as food is provided, wherein the flavor improving agent suppresses peculiar smell of food and beverage. A composition containing extract from at least one plant selected from the group consisting of genus Crataegus of the family Rosaceae, genus Houttuynia of the family Saururaceae, genus Vitis of the family Vitaceae, genus Anthemis of the family Compositae, and genus Matricaria of the family Compositae is provided as the flavor improving agent for food and beverage. One of the extracts may be used alone or two or more of them may be used in combination. For example, a mixture of the extracts of the aforementioned four plants is preferable.

Abstract: The shelf life of food and produce is extended by exposure to Tachyonized materials. Tachyonized materials, such as silica, may be incorporated in container for food storage and display.

Abstract: The present application describes coffee and tea-baking compounds and method for producing the same.

Abstract: Apparatus for treating comestible pieces to prolong freshness having, in series, (I) UV irradiation apparatus to irradiate the produce pieces whilst in a first liquid system as carrier, (II) a first immersion apparatus defined at least in part by a first drag through tube conveyor to receive produce pieces directly or indirectly from step (I) apparatus, to immerse them in a different liquid system, and to discharge produce pieces, and (III) a second immersion apparatus defined at least in part by a second drag through tube conveyor to receive the discharge from the first immersion apparatus and to discharge the produce pieces.

Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.

Abstract: Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt. % of a polysaccharide which is characterised by a molecular weight of at least 104 Dalton, an anhydroglucose content of at least 80% and a branching percentage of at least 6%. The polysaccharide can be produced by a lactic acid bacterium, in particular a Lacto-bacillus strain.

Abstract: A source of dietary lipids containing anti-microbial fatty acids is added to a food composition intended for improving or maintaining the skin health and/or coat quality in a pet by preventing or regulating the growth of skin pathogens and of microflora responsible for the generation of body surface and coat odors.

Abstract: A composition for preserving leafy produce comprises sodium hypochlorite in combination with a phosphate salt. The process comprises exposing leafy produce to the composition, drying the composition, and storing the composition at reduced temperatures.

Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

Abstract: A method for preserving a liquid that contains a flavor component derived from a food material, comprising adding a pH-adjuster to the liquid.

Abstract: By using protonic acids, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and protonic acids are outstandingly suitable for preserving foods.

Abstract: A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.

Abstract: A polysaccharide casing and a collagen/polysaccharide casing, and method of manufacturing the casings, are disclosed. The casings maintain their structural integrity over time and do not adversely affect the quality and taste of the encased foodstuff.

Abstract: A preparation comprising the carotenoids phytoene and phytofluene in an amount which, in combination, is effective in preventing various kinds of damage resulting from oxidation and exposure to UV light is provided. The preparation is essentially colorless and may be used as a topical cosmetic or pharmaceutical preparation as well as an additive in food preparations. In addition, a method for producing substantive amounts of phytoene and phytofluene from carotenoid producing organisms is described as well.

Abstract: A source of dietary lipids containing anti-microbial fatty acids is added to a food composition intended for improving or maintaining the skin health and/or coat quality in a pet by preventing or regulating the growth of skin pathogens and of microflora responsible for the generation of body surface and coat odors.

Abstract: A method for preserving vegetables comprising the steps: subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling, immersing the heat-treated vegetables in a preserving liquid, storing the vegetables in the preserving liquid until use, characterized in that the preserving liquid is an aqueous solution containing a preservative agent, a antioxidant, 0.1-4.0 wt. % of salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.

Abstract: Provided is a device for generation of cyclopropene compounds which is capable of achieving direct in situ preparation and application of cyclopropene compounds inhibiting the action of ethylene which accelerates the ripening process of plants, the device comprising a first storage part for storing precursors of cyclopropene compounds (“cyclopropene precursors”), a second storage part for storing reaction reagents which convert cyclopropene precursors into cyclopropene derivatives via chemical reaction, and a spray part for spraying the cyclopropene derivatives produced by the chemical reaction between the cyclopropene precursors and the reaction reagents.

Abstract: This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients.

Abstract: A process is disclosed for treating consumable food products, the process comprising the step of applying to a consumable food product an aqueous disinfectant solution comprising silver dihydrogen citrate in an amount sufficient to obtain at least a 2.36 log10 reduction in the number of microorganisms present. Also disclosed is a process comprising applying to a consumable food product an aqueous disinfectant solution comprising from 5 ppm to 30 ppm of silver dihydrogen citrate and from 5% to 10% citric acid. Also disclosed is a process comprising exposing a consumable food product to from 5 ppm to 30 ppm of silver dihydrogen citrate for at least 5 seconds, allowing the food product to drip dry, and rinsing the food product with at least 0.1 ppm of silver dihydrogen citrate.

Abstract: Compositions and methods are disclosed for preventing the oxidative corrosion of metal surfaces by exposing such a surface to an anti-corrosion agent characterized as a lower alkyl carboxylic acid or salts and/or other derivatives that conserve or embody the lower alkyl carboxylic acid moiety present in their molecular structure. The anti-corrosion agent may be used in combination with a material capable of forming a moisture retentive barrier over the metal surface. Compositions and methods of preparing food and/or beverage preservatives or stabilizers are also disclosed. To prepare a preservative composition, an ingestible anti-corrosion agent, such as an ingestible agent including a lower alkyl carboxylic acid moiety, is combined with a suitable food grade polymer. The anti-corrosion agent and polymer are admixed in a particular order to maximize the preservative properties thereof. The compositions and methods of the invention provide a practical, non-toxic way, e.g.

Abstract: There is provided drug delivery systems for bioactive substances. In particular, there is provided a chocolate product containing bioactive compounds as well as desirable flavours and deliverability.

Abstract: A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients.

Abstract: A low-calorie, no laxation bulking system and a method for preparation of same is disclosed. Erithritol and at least one gum are combined to form a dry-blended mixture. The dry-blended mixture is added to water, forming a first mix, and the first mix is heated to a first temperature. A first liquid mixture comprising modified polydextrose is formed. The first liquid mixture is added to the first mix to form a second mix, and the second mix is heated to a second temperature. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is then preferably stirred constantly and held in a kettle or mixing tank for panning or molding as desired.

Abstract: Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or dipping, or can be incorporated into the foods such as comminuted meat products. Preferred antimicrobial agents are the sodium and potassium salts of levulinic acid, applied or incorporated at a level of from about 0.5-4% by weight. A variety of foods may be treated in accordance with the invention, such as human foods (e.g., meats and cheeses) or animal foods (pet foods).

Abstract: Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than conventional food ingredients with higher total organic acid content. Reduced sourness of the food ingredients of the present invention may be achieved by subjecting the food ingredients to organic acid/organic acid salt reduction methods.

Abstract: The invention relates to a method for the preparation of a stable lactate metal salt in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable, lactate metal salt powder, and foodstuffs comprising said stable lactate metal salt powder. In the method according to the invention, a concentrate that contains lactate metal salt is processed, with cooling, in a mixer/extruder to form a powder of the lactate metal salt and subsequently the powder of the lactate metal salt is partially encapsulated by means of an encapsulating agent. According to the invention the alkali metal lactates in powder form are storage stable for at least one year.

Abstract: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

Abstract: An emulsifier having a primary emulsifying component of gum Arabic or modified starch and a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has similar physical characteristics as conventional emulsifiers, with increased emulsifying capacity. Emulsifiers, such as gum Arabic or modified starch, conventionally used in food products can be easily replaced with the emulsifier to lower the cost of production.

Abstract: The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa1 of less than about 2.6 and a pKa2 of less than about 3 or greater than about 6.