Abstract: A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic phase such that the contaminations and/or residues to be removed are dissolved in the lipophilic phase and are concentrated therein nearly quantitatively. In a second step, the lipophilic phase, which contains the contaminations and/or residues, is separated from the beverage or vegetable preparation. Finally, the purified beverage or vegetable preparation is obtained.

Abstract: The present invention relates to a method for the removal of polyphenols and proteins simultaneously from a beverage by contacting the beverage with an ion exchanger that is capable of adsorbing both types of substances. The characteristic feature of the ion exchanger to be used is that it is a water-insoluble porous hydrophilic matrix to which ion exchanging groups are covalently bound.

Abstract: An improved hydrocarbon tolerant, aerosol hair spray resin composition includes a fixative polymer which is a tetrapolymer consisting essentially of (1) vinyl acetate, (2) vinyl neodecanoate or vinyl neononanoate, (3) monoisobutyl maleate and (4) N-t-butyl acrylamide, N-t-octyl acrylamide, or isobornyl (meth)acrylate, in a molar ratio from 10:10:15:1 to 26:1:15:1, preferably in a molar ratio of 12.5:7.5:15:1, exhibits advantageous small spray particle size, short tack and drying times, and hydrolytic stability, which are the desired performance characteristics on hair.

Abstract: A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic phase such that the contaminations and/or residues to be removed are dissolved in the lipophilic phase and are concentrated therein nearly quantitatively. In a second step, the lipophilic phase, which contains the contaminations and/or residues, is separated from the beverage or vegetable preparation. Finally, the purified beverage or vegetable preparation is obtained.

Abstract: The present invention provides a new composition, food product and uses for a known compound. More particularly, the present invention provides a new pharmaceutical composition containing 3-guanidinopropionic acid and a method of using 3-guanidinopropionic acid to prevent or treat obesity in non-insulin dependent diabetic (NIDDM) patients that is caused by treatment with anti-diabetic drugs, such as an insulin sensitizing drug or an insulin secretion stimulating drug. Examples of insulin sensitizing drugs are pioglitazone and pioglitazone hydrochloride. Examples of insulin secretion stimulating drugs are glyburide and glimepiride. The present invention also provides a new food product containing 3-guanidinopropionic acid and a method of using 3-guanidinopropionic acid to increase endurance, stamina and exercise capacity.

Abstract: An adsorbent is described, which has a pore structure suitable for the selective and efficient removal of bitter components from fruit juice, and which does not contain ionic functional groups or the like in the structure thereof and can be easily handle, and more specifically, which comprises a porous crosslinked polymer produced from an aromatic vinyl monomer compound, and in which the specific surface area per dry unit weight, the pore volume per water-wet unit volume, and the specific surface area attributable to pores having a radius not smaller than 50 .ANG. per water-wet unit volume are not smaller than respective specific values. A process for producing the adsorbent and a method of treating fruit juice using the adsorbent are also described.

Abstract: A method of continuously de-activating enzymes, sterilizing or deodorizing a liquid material such as liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide. The method includes the following steps: 1) the liquid material is continuously supplied from an inlet at a bottom of a processing tank; 2) micro-particles of the supercritical fluid of the carbon dioxide are formed so that a density of the supercritical fluid is smaller than that of the liquid material; 3) the micro-particles of the supercritical fluid are injected continuously into the liquid material from another inlet at the bottom of the processing tank; and 4) the liquid material and the supercritical fluid are separated into different phases at the top of the processing tank and are taken out of the processing tank separately.

Abstract: The invention relates to treatment of aqueous streams and aqueous systems with ozone. The aqueous stream comprises a closed loop system providing transport from a production locus to a processing locus for a variety of products. The aqueous stream can contain a challenge soil load and a microbial load. A treatment zone is defined through which the aqueous stream passes. The treatment zone is contacted with a sufficient concentration of ozone to substantially reduce the microbial population and to substantially reduce the number of microorganisms that can generate slime on the interior of the system. An amount of ozone is added to the aqueous stream in the treatment zone such that once the microbial populations are reduced to a safe level, the ozone concentration is also reduced to a level substantially safe for contact with operating personnel and product. Typically, such concentration is less than one part by weight of ozone per million parts by weight of aqueous system, preferably less than 0.

Abstract: An antifoaming agent which comprises, as the main component, one or more polyglycerol fatty acid esters having a specific degree of polymerization of polyglycerol, specific fatty acid types and a specific saponification value, as well as a canned drink containing the same. The antifoaming agent exhibits an excellent antifoaming effect and solve the problem of blow-off and splash of canned drinks.

Abstract: A method for confirming the presence of highly refined sesame oil in pharmaceuticals. By extracting, concentrating and detecting sesamin and epi-sesamin, through the method disclosed in the present invention, highly refined sesame oil can be identified. The disclosed method can be performed at room temperature and does not require over night extraction. In practice, the disclosed method entails extracting sesamin from a sample with an organic solvent, transferring and evaporating the solvent layer to dryness to form a residue. An alkyl halide is added to the residue to form a mixture. The mixture and an organic solvent are passed through a separating means, generating an eluent, the eluent is then evaporated to dryness to form a second residue. A 1:1 solution of an organic solvent and an alkyl halide is added to the second residue in a volume sufficient to form a concentrated extract. The concentrated extract is then analyzed with high performance liquid chromatography.

Abstract: A method is disclosed for conditioning samples (of e.g. milk or meat) containing fat globules and somatic cells and/or protein particles before they are subjected to fluorescence measurements in order to determine the bacterial content, as well as methods for performing the determination of bacterial content in such samples. The conditioning method involves the treatment of the samples with an ion-chelating agent, a proteolytic enzyme, detergent, and a bacteriologically specific fluorochrome such as ethidium bromide. Detergent is used in a concentration resulting in substantially no dissolution of the fat globules and the conditioned samples thus loses insignificant amounts of fat globules. The assessment of fluorescence is preferably performed in a conventional flow cytometer. As no separation of fat globules is necessary, the methods are simple and fast. The bacterial determinations have proved reliable when compared to standard methods.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: Shown is a method of decreasing cholesterol concentration in eggs or processed egg foodstuffs, which includes hydrolyzing phospholipids in the eggs or processed egg foodstuffs with one member selected from the group of phospholipase A.sub.1, A.sub.2, B, D, lysophospholipase and a mixture thereof, and subjecting the phospholipid-hydrolyzed eggs or processed egg foodstuffs to a conventional cholesterol-decreasing treatment. Further, provided is a method of decreasing cholesterol concentration in meat, fish meat, dairy products, processed foodstuffs thereof, which includes hydrolyzing phospholipids in the meat, fish meat, dairy products, processed foodstuffs thereof with an enzyme having an activity of hydrolyzing the phospholipids in meat, fish meat, dairy products, processed foodstuffs thereof, and subjecting the phospholipid-hydrolyzed meat, fish meat, dairy products, processed foodstuffs thereof to a conventional cholesterol-decreasing treatment.

Abstract: The invention provides oxygenated solutions, such as beverages, useful for the alleviation of halitosis. Further provided are methods of using these solutions in remediating mouth odor.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: A process for producing an emulsified filtrate of half-hulled rice, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-60.degree. C., preferably 57.5.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: A method for inactivating enzymes in food products comprising exposing the food to pressurized CO.sub.2 to produce a carbonic acid solution therein having a pH sufficiently low to irreversibly inactivate the enzymes.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary stabilize the rice bran before wet milling and microfiltration.

Abstract: Polyol polyesters are purified by a process comprising bleaching with a specific silica gel and/or heat treatment and removal of volatile products by steam deodorization. Any steam deodorization is at reduced temperatures or in admixture with triglycerides to minimize thermal degradation of the polyol polyesters.

Abstract: A mixture of C.sub.16 -C.sub.28 alkyl glucosides (A) and C.sub.16 -C.sub.28 fatty alcohols (B) in a weight ratio (A):(B) of between 20:1 and 1:9 possesses foam inhibiting properties even when highly diluted. The mixture is suitable for use in the food industry, and is preferably employed in a chemically inert liquid carrier oil that is immiscible with water.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: Foods, cosmetics and pharmaceuticals containing a lipid susceptible to oxidation are protected from oxidation by incorporating an effective amount of a coenzyme Q in a lipid phase of the food, cosmetic or pharmaceutical. Ascorbic acid and a phospholipid may be incorporated in combination with the coenzyme Q to provide synergistic protection from oxidation.

Abstract: The liquid defoaming agent for food of the present invention contains low fatty acid diglyceride as the essential component thereof and is made to contain lecithin and/or inorganic carrier, and the defoaming agent can exhibit excellent defoaming effect even at ambient temperature as well as during heating, in the process of producing various foodstuffs.

Abstract: An aqueous medium in which glucoamylase is dissolved, is contacted with nitrogen-functionalized amorphous precipitated silica having a pore diameter at the maximum of the volume pore size distribution function of from about 7 to about 100 nanometers, whereby at least a portion of the glucoamylase is adsorbed by the nitrogen-functionalized amorphous precipitated silica. The process is particularly suitable for removing glucoamylase from draught beer.

Abstract: Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified adsorbent which selectively adsorbs the sterols. The surface-modified adsorbent is prepared by (a) treating an adsorbent with a sterol compound so that the sterol compound becomes adsorbed on the adsorbent surface; (b) treating the sterol-modified adsorbent with a surface-modifying agent, this surface-modifying agent having a reactive group capable of reacting with the surface of the adsorbent, and an elongate hydrophobic portion, so that the surface of the adsorbent not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the adsorbent.

Abstract: Cholesterol and other sterols are separated from fluid mixtures, especially foodstuffs such as egg yolk, using a surface-modified substantially insoluble carbonate salt which selectively adsorbs the sterol. The surface-modified carbonate is prepared by (a) treating a substantially insoluble carbonate salt with a sterol compound so that the sterol compound becomes adsorbed on the carbonate surface; (b) treating the sterol-modified carbonate with a surface-modifying agent, said surface-modifying agent having a reactive group capable of reacting with the surface of the carbonate, and an elongate hydrophobic portion, so that the surface of the carbonate not covered by the adsorbed sterol compound reacts with the surface-modifying agent; and (c) desorbing the sterol compound from the carbonate.

Abstract: A process is provided for sterilizing or pasturizing aqueous fluids by contacting the aqueous fluid with a permeable membrane to separate the fluid into a serum and a residue, separating the serum into two portions, the pH of the first portion is increased and the pH of the second is decreased. The second portion of serum is combined with the residue, maintained at an elevated temperature to reduce the concentration of microbial cells, and combined with the first portion of serum to reconstitute the flowable fluid with a reduced concentration of viable cells.

Abstract: A method of treating flavors comprising spearmint is provided by the instant disclosure. The method comprises mixing the flavor oil with an alditol comprising sorbitol for a time sufficient to modify the flavor by reducing its harshness and separating the modified flavor from the alditol.

Abstract: This invention relates to a process for the preparation and commercialization of protective drinks saturated with molecular oxygen. The process of the invention comprises subjecting the mineral water or conduit water used for producing the protective drinks to the usual purification process, optionally mixing them with the aromatizing stock solutions, cooling the optionally aromatized protective drinks between 0.degree. C. and 5.degree. C. and saturating them with molecular oxygen gas at the same temperature in a saturating equipment at a pressure of preferably 0.3 to 0.4 MPa, then bottling under pressure. In the production flavoring agents, preferably sugar, fructose, native flavors, e.g. apple, lemon, orange, plant extracts etc. may be used.

Abstract: A protease-free composition and method for producing it is disclosed. The protease-free composition inhibits the enzymatic and non-enzymatic browning of foods and beverages susceptible to browning, such as shrimp, mushrooms and wines. A method for inhibiting browning using the protease-free extract is described.

Abstract: A shellfish extract concentrate is prepared by subjecting an extract of a shellfish (exclusive of oyster) having a solid concentration not higher than 30% by weight to an adsorption purification treatment with an adsorbent composed mainly of a water-insoluble inorganic magnesium compound, which has a specific surface area of at least 50 m.sup.2 /g, and concentrating the refined liquid in a substantially non-oxidizing atmosphere. In this shellfish extract concentrate, black and blackish brown coloring components are not contained, and flavor components and nutrients are not substantially lost. Accordingly, this shellfish extract concentrate is excellent in taste, flavor and hue.

Abstract: Disclosed are food products, especially stable beverage emulsions which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.01:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated minimum provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.

Abstract: The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme composition containing an oxidase and its substrate, catalase and superoxide dismutase.

Abstract: The reduced tartness preservation system disclosed herein at least two edible acids as complete replacement for conventional acid stabilizing systems (such as 100% acetic or latic acid) at standard or high total levels of acid. The edible acids are buffered to an increased pH using one or more edible salts to reduce tartness. Such amounts of sugar may be used to enhance the tartness reduction effect.

Abstract: Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated range provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.

Abstract: The present invention relates to a tomato-based sauce which is stable during frozen storage. By reducing the initial pH of the sauce to 4.2 or less and buffering the sauce and freezing, oxidative failure of the sauce can be substantially reduced. The prevention of oxidative failure reduces both color change and flavor change of the sauce with time.

Abstract: A decolorized oyster extract concentrate is formed by an adsorption purification treatment using a specific inorganic lamellar magnesium phyllosilicate compound and a concentration treatment. Coloring components can be effectively removed without substantial reduction of the contents of taste components and nutrients. The decolorized oyster extract concentrate is very valuable as a seasoning or healthy food.

Abstract: A method of controlling the odor of liquid condiments such as soy sauce, vinegar, mayonnaise sauce, Worcestershire sauce and catsup. By using a highly osmotic substance, the odor of liquid condiments is controlled with ease and efficiency while leaving their natural properties unspoiled, without causing such degeneration as might result when additive is employed. A dehydrating sheet comprising semi-permeable external membranes and a highly osmotic substance sealed therebetween is immersed in such liquid condiments for absorbing and removing the unwanted odor-emitting substances contained in them.

Abstract: Shelf-stable acidic food dressings having a pH of less than 4.1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under prolonged storage conditions. Also disclosed are methods for preparing dressings.

Abstract: Fumaric acid is used alone or in combination with a food acidulent to preserve acid containing food products from lactic acid bacteria microbiological spoilage in the absence of or at reduced levels of chemical preservative.

Abstract: A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca.sup.++ ions, caseinate ions, corn syrup, lactose and maltodextrin in water; and heating the dispersion to a temperature sufficient to gel the Ca.sup.++ ions and caseinate ions. The bland, intermediate water activity matrix can be converted to a low water activity thermostable creme by admixing it with modified starch, a fat and an emulsifier, and a flavoring material. The thermostable, edible creme can be incorporated into shelf-stable, ready-to-eat bakery products.

Abstract: Microbiologically-resistant sauces and dressings are prepared by a process of adjusting the pH while also adjusting the water activity of the ingredients of the food product. Preferred values for pH and water activity are described to provide optimal resistance to growth of microorganisms in the food product.

Abstract: Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion; aerating the dispersion; and cooking the dipersion. These cremes exhibit excellent texture while offering the advantages of an extended shelf life.

Abstract: The addition of a polyol, such as glycerine or sorbitol, to a system containing a low melting point fat or oil greatly increases the viscosity of the fat or oil thereby immobilizing it even at temperatures which are well above its normal melting point. When a polyol is added to chocolate, the resulting product does not stick to wrappers or fingers even at elevated temperatures where the cocoa butter in the chocolate would normally flow.

Abstract: A bland, colorless clouding agent is disclosed which comprises an emulsion of a glyceride fat, preferably cocoa butter or soy stearin, in an aqueous solution or dispersion of gum arabic. The glyceride fat cloud emulsion contains from 10% to 30% by weight of gum arabic, a gum arabic to glyceride fat ratio of from 3:1 to 5:1 by weight, and a water content of 70% to 90% by weight, based upon the weight of the emulsion. The clouding emulsion is preferably incorporated into a citrus-flavored, ready-to-drink beverage and it will remain suspended for 4 months or longer. The ready-to-drink beverage will preferably be of a pH from 2.5 to 4 and contain a juice content of from 10% to 35%.

Abstract: A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged in a polyolefin container. The emulsifier contains carageenin and pectin, and may further contain locust bean gum, and/or carboxymethylcellulose.

Abstract: The "livering" or gelling of corn steep liquor or liquid products containing corn steep liquor is prevented or reversed by the addition of an effective amount of a calcium complexing agent, preferably at a pH of less than about 3.8.

Abstract: Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.These foods are of intermediate-moisture content and have sufficient solutes, generally sugars, to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight to additionally provide for a significant freezing point depression. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. Finally, the product can more readily be maintained soft at freezer and room temperature if its fat content is at least in part unsaturated.

Abstract: Dressing products which are bacteriologically-stable at room temperature and which possess a pH of at least 4.2 are prepared utilizing a relatively low level of acetic acid in combination with soluble buffering salts such as sodium acetate and/or sodium citrate. The acetic acid level of the dressing product wil be from about 0.2% to 4.0% by weight of the aqueous phase contained in the composition and the buffer salt level will be from about 0.4% to 3.0% by weight of the aqueous phase.