Abstract: This invention relates to consumable functional food comprising one or more cocoa bean products and a plant extract. The combination of a cocoa bean product and plant polyphenol have unexpected synergy leading to a significant health benefit. In addition, this invention describes unexpected synergy bioavailability and efficacy of polyphenol molecules of plant extracts, which they develop during fortification with them of consumable products where chocolate is a minor ingredient or not present at all.

Abstract: The present invention relates to a method of preventing oxygen from contacting coconut water during extraction from a coconut. The method comprises the step of penetrating the shell of a coconut with at least one of a self sealing probe. The self sealing probe forms a seal between the shell of the coconut and the outer surface of the self sealing probe, preventing non-inert gases from ingress into the coconut contacting the coconut water therein. The method then prevents the coconut water from egress along the outer surface of the self sealing probe and modifies an atmospheric condition within the coconut by providing an inert gas. The atmospheric condition is selected to engender flow of the coconut water through the inside of the egress port. The coconut water is transferred into an oxygen free collection vessel.

Abstract: The present invention relates an oxygen free coconut water processing and packaging method. The method comprising the steps of establishing an inert trusted transfer environment and penetrating shell of a coconut with at least one of a self sealing probe. The method then modifies an atmospheric condition within the coconut by providing the inert gas at a desired atmospheric pressure to engender flow of the coconut water through an egress port. The coconut water is then sterilized by way of a cold micro-filter array. The method then circulating the coconut water between a chiller and the oxygen free collection vessel to maintain the coconut water at a predetermined chill temperature until filling. Product packages are filled within an aseptic ultra clean environment that encompasses the filler. The method also includes options for oxygen free cold brewing of coffee, teas, and other using coconut water.

Abstract: A body lubricating and moisturizing formulation utilizes a mucilage-containing extract derived from a plant such as okra, Abelmoschus esculentus (Hibiscus esculentus). The formulation may be provided as a free liquid such as a solution, suspension, foam or spray or alternatively impregnated into an absorbent solid article such as a wipe, swab, a bandage or a gauze. Application of the formulation to a mucosal or external bodily tissue result in the application of a layer of mucilage that lubricates and moisturizes the tissue as well as protects it from external damage from foreign particles and UV irradiation. The formulation may be impregnated into a cloth pad to provide an eyelid wipe.

Abstract: Concentration control in filtration systems and associated methods are generally described. Streams originating from upstream filters and having similar concentrations of a target minor component and/or similar osmotic pressures can be mixed and subsequently filtered within additional filters. Certain embodiments comprise recycling an output stream produced by a filter to a filter feed stream, wherein the output stream and the filter feed stream have similar concentrations of a target minor component and/or similar osmotic pressures. Such strategic mixing and/or recycling can reduce the amount of energy and/or the amount of filtration medium surface area required to achieve a desired concentration of the target minor component in a final product stream.

Abstract: An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such as raw poultry. After application to the workpieces, the composition is returned to the recycle tank. The concentration of the antimicrobial in the recycle tank is monitored, and additional antimicrobial is automatically added if the concentration of the antimicrobial in the composition falls below a desired amount. The composition is periodically diverted to a capture tank, and the antimicrobial is selectively removed from the composition. The removed antimicrobial and remaining composition are then disposed of in appropriate manners. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride.

Abstract: A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.

Abstract: There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

Abstract: The invention described herein relates to a process for the simultaneous concentration and rectification of grape must with the retention of the volatile aromas precursors. The process consists in the integration of nanofiltration in concentration/diafiltration modes, with electrodialysis. The nanofiltration membranes exhibit selective permeation controlled by steric hindrance mechanisms and/or electrostatic interactions.

Abstract: Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms.

Abstract: Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.

Abstract: The present invention relates to a system and method of preventing oxygen from contacting coconut water during extraction from a coconut, the method including: penetrating the shell of a coconut with a probe, the probe further having a gas inlet and an egress port, the coconut further including a coconut water; injecting a gas under pressure into the coconut through the gas inlet; and allowing at least the gas pressure to effectuate the coconut water transfer, by way of the egress port, from the coconut to an oxygen free collection vessel. Additional embodiments of the present invention include conveying the coconut to a coconut water extraction point, placing the coconut in a chamber and removing oxygen from around the coconut, macerating the coconut to form a composting material, and processing the coconut from a mobile platform proximate the coconut groves.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The present invention relates to a method of distributing products which include a coconut water, the method including: procuring a coconut water that has been extracted from a coconut in a manner that prevented oxygen from contacting the coconut water during extraction from the coconut; manufacturing a product that includes at least a portion of the coconut water; and distributing the product to consumers. Additional embodiments of the present invention include extracting the coconut water by way of injecting a gas into the coconut, placing the coconut in a chamber and removing oxygen from around the coconut, collecting and utilizing coconut water collected in a manner which minimizes carbon emissions impact, packaging the product in a package material which includes a barrier property that abates oxygen transfer, and extending the consumer benefit of the coconut water by distributing the product through a refrigerated supply chain.

Abstract: A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.

Abstract: Methods for reducing thermophilic spore-forming bacteria that can lead to off-odors and tastes in beverage products, especially fruit or vegetable juice products, are provided. The methods employ one or more peroxy acids that are added to the beverage handling system prior to pasteurization and concentration of the beverage product. Particularly, the peroxy acid is added prior to final filtration of the beverage product upstream of the pasteurizer and concentrator.

Abstract: Methods of absorbing oxygen are disclosed with the use of compositions useful as oxygen absorbers. The compositions are generally salts of unsaturated fatty acids that have one or more carbon to carbon double and or triple bonds. The compositions may be prepared by reacting an unsaturated fatty acid with a hydroxide resulting in a salt of the unsaturated fatty acid. Water soluble compositions are dissolved in aqueous solutions for the purpose of absorbing oxygen from the aqueous solutions and or their containers. Water insoluble compositions are protected from moisture due to their water repellent character and this characteristic is used advantageously in order to absorb oxygen from containers that may contain moisture where it is desired that the compositions remain relatively unaffected by moisture, intact and remain where they are placed.

Abstract: This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises N?-lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid.

Abstract: The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.

Abstract: Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

Abstract: A combination of the surfactant SDS with levulinic acid produces a synergistic effect in relation to the antimicrobial effectiveness of the individual compounds, allowing the formulation of compositions wherein the active agents are present at concentrations effective to reduce bacterial and fungal counts in liquids, including, but not limited to, water and other beverages, without altering the organoleptic properties of the treated food substance. The active agents are FDA-approved as food additives, and the treated beverages can be any aqueous-based beverage consumable by humans or animals. The levulinic acid-SDS combination is also suitable for reducing or eliminating the microbial population on the surfaces of water and beverage containers, and the machinery and facilities for the bottling of liquids.

Abstract: A method for treating a fluid is provided using a particulate material in the form of a deposited layer having an upstream side and a downstream side wherein a flow of the fluid is directed through the deposited layer from the upstream to the downstream side at a first temperature. The method includes reconditioning the deposited layer and then resuming treatment of the fluid, wherein reconditioning comprises heating the deposited layer to a second temperature; and cooling the deposited layer to a third temperature at an average cooling rate in the range of up to about 20° C./min.

Abstract: A calcium-fortified “low juice” concentrate having calcium citrate malate in an amount providing a level of solubilized calcium of at least about 0.2% by weight of the concentrate, and a level of total acids sufficient to impart a pH of about 4.2 or less to the concentrate; an opacifying amount of an emulsified cloud containing an oil phase and a cloud emulsifier in a weight ratio of cloud emulsifier to oil phase of at least about 0.1:1; and an emulsified cloud stabilizer component to stabilize the emulsified cloud component and containing pectin in an amount of at least about 0.01% by weight of the concentrate; and propylene glycol alginate in an amount of at least about 0.03% by weight of the concentrate.

Abstract: A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which has at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.

Abstract: A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weight of the beverage. Also disclosed is a process for manufacturing the leaf tea product wherein fresh leaf from var. assamica is macerated using a combination of a rotorvane and double-cone processor.

Abstract: A magnetic treatment device for liquid within at least one liquid container may include a figurine having a body portion and at least one limb extending outwardly therefrom. The at least one limb may be positioned adjacent the at least one liquid container. At least one permanent magnet may be carried by the at least one limb to expose the liquid within the at least one liquid container to a magnetic field.

Abstract: A treatment device is for magnetically treating liquid in a liquid container including a plurality of figurines configured to define a container holder to receive the liquid container. At least one permanent magnet is associated with the plurality of figurines to generate a magnetic field within the liquid in the liquid container.

Abstract: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.

Abstract: The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.

Abstract: The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.

Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: This relates to an apparatus and method for removing solutes from a solution using nano-filtration to provide a treated wine.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The invention refers to a herbal blend formulation with thermo regulating properties, consisting of adaptogenic herbal plants as well as bioactive principles that improve adaptative response to thermal stress and providing energy. The herbal blend is a specific formulation for the elaboration of flavored carbonated and non-carbonated beverages and juices.

Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.

Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products which provide cardiovascular health benefits are disclosed, as well as methods for making the same. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, homogenized pulp, and beta-glucan.

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: This invention relates to an apparatus for removing solutes from a solution using nano-filtration means to provide a treated wine.

Abstract: A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of about 190° F. to about 210° F. and reducing the pH of the flour-water mixture by acidifying the flour-water mixture under agitation to obtain a reduced viscosity whole grain flour slurry.

Abstract: In one embodiment, a method for flavoring drinks with coconut flavor in the very coconut shell as a container without using any preservative while conserving in a good condition the drinks and the flesh in coconut for an extended period of time comprising the steps of (i) providing a ripened, peeled coconut shell (12); (ii) drilling a hole (14) on top of the coconut shell; (iii) fitting a hollowed plug (20) which includes means to be fasten in hole (14); (iv) refilling coconut with a beverage until an overflow of the ripe coconut shell (12; (v) placing the coconut shell (12) on a base (30) which includes means for fastening the coconut shell onto the base thereby converting the shell (12) into flavoring-fruit-container (10) and enabling delivery of coconut-flavored drinks; (vi) keeping the beverage bottled in the flavoring-fruit-container (10) for a predetermined period of time, preferably at least a period of thirty days to permit the coconut flesh to interact with the liquid previously poured into the cocon

Abstract: An antioxidant drink for dietary supplementation is described. The drink contains a broad spectrum of herbal antioxidants, including powders, concentrates, and extracts from green, purple, orange, and red fruits and vegetables. The supplement additionally may contain sweeteners, masking agents, and anti-bitterness agents to provide a palatable composition.

Abstract: The combination of N?-long chain alkyl of di basic amino acid alkyl ester acid salt biocides with liquid smoke compositions results in the extension of cidal activity not normally found in the preservation of foods treated solely with the amino acid biocides of this invention.

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: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: The present invention is directed to beverage compositions comprising a preservative system comprising polylysine and at least one weak acid chosen from cinnamic acid, benzoic acid, sorbic acid, alkali metal salts thereof, and mixtures thereof; and at least one beverage component, wherein the beverage composition has a pH ranging from about 1.5 to about 4.5.