Abstract: Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous environment, provide at least two sequential changes in the food product. Such changes can include changes in color or other visual appearance characteristics, flavor, and the like, as well as combinations thereof. In another embodiment, the composite particles are included in a powdered beverage mix wherein the powdered beverage mix itself provide the initial sequential change followed, by an appropriate delay, the second sequential change; further sequential changes can be provided, if desired, by providing additional layers with the appropriate optical and/or organoleptic ingredients therein.

Abstract: The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.

Abstract: The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.

Abstract: A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid. Minimizing the concentration of sorbic and benzoic acid in this way enables one to prepare an ambient-stable beverage whilst avoiding the adverse effects that sorbic and benzoic acid can have on taste.

Abstract: The present invention relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items, silage, brewers' spent grains, pomace, food wastes, brewers' yeast, distillation residues and other wastes from the food industry or for leather treatment. These substances exhibit a considerably extended shelf life after addition of, or treatment with, one of the calcium double salts.

Abstract: The invention relates to a process for the crossflow micro-filtration of beer. In order to prevent the clogging of the membrane of the filter module by components of the non-clarified beer which are to be filtered out and settle in the form of a covering, the filtration is interrupted at intervals. In a subsequent brief pause the covering on the membrane is chemically and partially dissolved with a caustic solution whereafter the covering is subsequently removed by backwashing of the membrane with water. In order to further improve the filtration, the transmembrane pressure (p) is regulated during the filtration phase according to a substantially periodic time function, and the crossflow velocity (v) of the beer over the membrane is increased substantially continuously.

Abstract: A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties.

Abstract: A stable product containing finely a dispersed carotenoid for use in supplementing aqueous systems, such as foods, beverages, and personal care products, with the carotenoid. An emulsifier is dissolved in water and an anti-foam agent and a source of the carotenoid are added to the solution. The concentrated product may be added to the aqueous systems or dried to form a powder that is readily dispersible in aqueous systems. The product may also include an antioxidant to preserve the activity of the carotenoid. Emulsifiers particularly suited for use include sucrose fatty acid esters. The product is produced without the use of organic solvents or elevated temperatures.

Abstract: The present invention provides a cochineal pigment-containing beverage comprising nigerooligosaccharide and an anti-fading method for a cochineal pigment-containing beverage comprising adding thereto nigerooligosaccharide.

Abstract: A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration sufficient to form a fluid gel which is subsequently sheared. This enables the cream to float on beverages, whilst maintaining its inherent stability and remaining immiscible with other liquids whether hot or cold. Usually the gelling agent has a concentration between 0.05 and 2% by weight.

Abstract: An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

Abstract: The present disclosure relates to beverage compositions comprising low levels of preservative, without the need for hot or aseptic packing.

Abstract: An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant taste.

Abstract: The present disclosure relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products contain a constituent comprising an isothiocyanate compound. The products may further contain a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present disclosure further relates to methods of preserving products by incorporating the foregoing preservative systems into such products.

Abstract: A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or minimized, and which is characterized by adding at least one of chitosan, chitosan oligosaccharide and glucosamine.

Abstract: The present invention is directed to a liquid concentrate composition containing emulsifier(s), milk protein(s), freezing point depressant(s), sedimentation stabilizer(s), gelation stabilizer(s), flavoring(s), and water. Optionally, the concentrate may also contain nucleating agent(s) and anti-microbial preservative(s). The present invention is further related to a process for preparing a liquid concentrate of this type, as well as a method for preparing a slush beverage made from the liquid concentrate. Advantageously and unexpectedly, certain combinations of ingredients, their order of addition, and other process parameters can be selected so that the concentrate is more shelf-stable and has more desirable properties and so that the resulting slush beverage tends to have good mouthfeel, a smooth texture, and a pleasant, refreshing taste.

Abstract: A beverage containing a mixed sodium potassium polyphosphate glass with a high potassium to sodium ratio and a low level of insoluble material is provided. The mixed sodium-potassium polyphosphate glass has the formula (K,Na)(n+2)O(PO3)n, and contains less than 10% by weight insoluble material. These materials are effective in controlling yeast, mold, and bacterial growth. The beverage comprises about 100 ppm to about 3000 ppm of a polyphosphate.

Abstract: A brewed tea concentrate is taught having about 5 to 30% tea solids, combined with selected carbohydrates in a ratio of 1.5 parts or more of carbohydrate to 1 part of tea solids. The brewed tea concentrate has certain levels of caffeine, flavanoids and gallic acid and when diluted to a final tea beverage at a ratio of about 100 parts water to 1 part tea has a total tea solids content of about 0.1% to 0.3% or higher. The beverage thus prepared has a Hunter haze of 50 or less.

Abstract: The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as the acidified food product. The acidifying step comprises addition of a GRAS acid to adjust the pH to below about 4.5. The acidified food product is then deacidified to return the acidified food product to the low acid food product having a pH above 4.6. The deacidification is accomplished through the addition of an alkaline substance in an amount sufficient to deacidify the acidified food product to a pH of from about 5.8 to about 7.5.

Abstract: The present invention is a process for concentrating aqueous epigallocatechin gallate (EGCG) solutions by feeding an aqueous EGCG solution to at least one membrane module under pressure to provide a permeate purge and a retentate return so that in the latter the concentration of EGCG is increased. The permeate purge and the retentate return are then collected.

Abstract: Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.

Abstract: Disclosed are tea extracts which do not form precipitates or change their taste even after long-term preservation, as well as a method of producing the same. Carrageenan is added to tea extracts to suppress formation of insoluble matters.

Abstract: The present invention relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present invention further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.

Abstract: An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

Abstract: A method and product for decaffeinating an aqueous solution, such as a cup of coffee or tea, includes exposing the aqueous solution (that is to be decaffeinated) to a plurality of molecularly imprinted polymer beads (MIPS) that have receptor sites on the surfaces thereof that include imprints that match the physical shape of at least a portion of a caffeine molecule. A quantity of the caffeine molecules align with and adhere to some of the receptor sites and, accordingly, they are removed from the aqueous solution producing a decaffeinated aqueous solution. The MIPS are contained in an enclosure having a plurality of openings large enough to permit the aqueous solution to pass through and small enough so as to prevent the MIPS from passing through. Accordingly, the MIPS are absent from the decaffeinated aqueous solution.

Abstract: A process of removing off-flavors and off-odors, such as caused by TCA, from food or beverage products by contacting the food or beverage with one or more aliphatic synthetic polymers so as to sufficiently lower the concentration of the off-flavors and off-odors that they are undetectable by taste or smell.

Abstract: A method and product for decaffeinating an aqueous solution, such as a cup of coffee or tea, includes exposing the aqueous solution (that is to be decaffeinated) to a plurality of molecularly imprinted polymer beads (MIPS) that have receptor sites on the surfaces thereof that include imprints that match the physical shape of at least a portion of a caffeine molecule. A quantity of the caffeine molecules align with and adhere to some of the receptor sites and, accordingly, they are removed from the aqueous solution producing a decaffeinated aqueous solution. The MIPS are contained in an enclosure having a plurality of openings large enough to permit the aqueous solution to pass through and small enough so as to prevent the MIPS from passing through. Accordingly, the MIPS are absent from the decaffeinated aqueous solution.

Abstract: A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid. Minimizing the concentration of sorbic and benzoic acid in this way enables one to prepare an ambient-stable beverage whilst avoiding the adverse effects that sorbic and benzoic acid can have on taste.

Abstract: A method for preparing an ambient-stable beverage that is suitable for cold filing. The method involves adding to a beverage at least one pasteurization adjunct that has no appreciable fungicidal activity at a temperature between 0 and 40 degrees C but exhibits fungicidal activity when heated to a temperature between 40 and 65 degrees C, and raising the temperature of the beverage to a temperature between 40 and 65 degrees C in order to activate the fungicidal activity of the pasteurisation adjunct.

Abstract: Disclosed are beverage products with improved vitamin stability. The beverage products include an effective amount of a aminopolycarboxylic acid as well as an effective amount of a polyphosphate, and can be enriched with one or more vitamins or other nutrients. In one embodiment, the beverage products include added water, fruit juice, ascorbic acid, ethylene diamine tetra-acetic acid (EDTA), sodium hexametaphosphate, and potassium sorbate. The beverage can be packaged in relatively inexpensive HDPE-type containers which are generally oxygen permeable, and do not require the use of special oxygen barrier packaging to preserve the vitamins and flavor oils from oxidation.

Abstract: Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative such as sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby controlling the browning reaction.

Abstract: The invention relates to a method for cleaning apparatus used during the production of foodstuffs, in particular the filtration thereof, wherein this apparatus is contacted after use with a cleaning system based on the combination of a cyclic nitroxyl compound and a hypohalite.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 20% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate having an average chain length ranging from about 17 to about 60: from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 61 ppm to about 220 ppm of hardness. These noncarbonated beverage products can be stored at ambient temperatures for at least about 28 days without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: The present invention provides a stable preservation method of a powdered soft drink preparation, which includes adding 0.2 to 1.0% by weight of a calcium oxide and 0.02 to 2.0% by weight of a particulate silicon dioxide in the powdered soft drink preparation containing a carbohydrate and a sour agent as a main component. The powdered soft drink preparation of the present invention maintains the original powder state, color and taste, which are obtained immediately after the production, for a long period of time without causing comparatively rapid coagulation of powders, discoloration and change in taste at the time of preservation.

Abstract: A method of treating beverage which comprises contacting the beverage with polyvinyl polypyrrolidone and subsequently centrifuging the beverage to remove the polyvinyl polypyrrolidone.

Abstract: The preparation and the use of pulverulent compositions consisting of (a) from 10 to 90% by weight of cellulose, (b) from 5 to 60% by weight of an alkali metal caseinate, and (c) from 5 to 85% by weight of a polymer c1) an N-vinyllactam polymer obtained by copolymerization of from 90 to 99.5% by weight of one or more N-vinyllactam monomers and from 0.5 to 10% by weight of a crosslinking monomer, or c2) a polymer obtained by copolymerization of from 50 to 99.5% by weight of at least one vinyl heterocyclyl monomer having a PKa of at least 3.8, from 0 to 49.5% by weight of another copolymerizable monomer and from 0.5 to 10% by weight of a crosslinking monomer, or c3) a mixture of the polymers c1) and c2). The compositions are used in the treatment of biological liquids of plant origin in an unfermented or partially or completely fermented state for sensory stabilization of the liquids with a view to preserving taste and color.

Abstract: A process for the foaming of the headspace of containers filled with carbonated beverages, wherein, after the filling of the beverages into the containers, the containers are transferred to a foaming area, in which an electromagnetic beam, preferably a laser beam, is irradiated in a controlled way into the headspace of the container which is not filled with the beverage, whereby, due to the resultant foaming, the gas volume in the headspace is displaced from it, and the containers are subsequently sealed, as well as to a device for carrying out the process.

Abstract: The invention disclosed a homogenous substantially alcohol free composition of Cyclosporin which comprises a Cyclosporin in a hydrophilic carrier medium comprising propylene glycol, esters of propylene glycol with C4 to C12 fatty acids and polyoxyethylene hydrogenated castor oils wherein the ingredients are present in the following ranges, Cyclosporin 1-25% w/w, Propylene Glycol 5-50% w/w, Esters of Propylene Glycol with C4 to C12 fatty acids 10-40% w/w and Polyoxyethylene hydrogenated Castor oils 25-60% w/w.

Abstract: Treatment and recovery of used frying oils uses combinations of adsorbents and antioxidants which provide unexpected improvements in used frying oil adsorptive and other properties, quality and service life such that the recovered frying oil can be reused. Used frying oil can be treated with a ternary mixture of adsorbents comprising calcium silicate, magnesium silicate and at least one of a porous rhyolitic material and silicon dioxide in effective amounts to unexpectedly and significantly reduce free fatty acids of the treated used frying oil as well as improve total polar component, oil stability and color thereof. Combinations of antioxidants can be included in the treated oil in effective amounts to provide unexpected, significant improvements in oil stability and service life of the treated used frying oil.