Abstract: This invention relates to a method for preparing chlorogenic acid from potatoes and the use of chlorogenic acid to prevent or inhibit browning reactions in potatoes after cooking, in particular dehydrated potato flakes.

Abstract: This invention relates to a new silage aid, process for preparation of this silage aid and use of the silage aid. The silage aid comprises at least one antioxidant selected from the group 2,6-di-tert-butyl-4-methylphenol (BHT), 3-tert-butyl-4-hydroxyanisole (BHA), tert-butylhydroquinone (TBHQ), tocopherol and gallates; at least one short chain caboxylic acid; and optionally at least one salt of said acid. These andoxidants are food approve. The present silage aid is useful for preservation of organic by-products, and particularly for protection of fish oil during a fish silage process.

Abstract: This invention relates to a method for preparing chlorogenic acid from potatoes and the use of chlorogenic acid to prevent or inhibit browning reactions in potatoes after cooking, in particular dehydrated potato flakes.

Abstract: A method of extending the antioxidant value of an ingestible food product is disclosed. The food product includes at least one antioxidant while the method involves adding to the food product a thiol in an amount suitable for extending the antioxidant value of the food product. Ideally, the food product is a liquid fruit drink such as orange juice, lemonade, grapefruit juice, cranberry juice and apple juice, although any such product that includes one or more antioxidants can benefit from the practice of the present invention.

Abstract: A process for preparing an aqueous composition for the preparation of optically clear products, especially beverages, having enhanced stability in syrup and bioavailability for human or animal healthcare. The compositions include an oil soluble ingredient and a primary and a secondary surfactant which match the fatty acid profile of the oil soluble ingredient and follow specific ratios of oil soluble ingredient to emulsifier and specific ratios of primary to cosurfactant.

Abstract: A method for isolating a mixture of anthocyanins, bioflavonoids and phenolics from cherries using adsorbent resins which are regenerable for reuse is described. The mixture with a consumable carrier is particularly useful in foods and as a dietary supplement or neutraceutical product.

Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.

Abstract: Stable aqueous compositions of biologically active oils for the preparation of optically clear products for use in human or animal healthcare, for example beverages, are prepared.

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

Abstract: This invention relates to the in situ process for converting non-free-form xanthophylls to free xanthophylls in the biological material of the plant. The method, more particularly, relates to a method that would liberate xanthophylls by transesterification of acyl-xanthophylls in plant materials which is used as a natural food colorant.

Abstract: This invention provides a nutritional supplement containing docosahexaenoic acid (DHA), antioxidants and anthocyanosides. The supplement is useful for improving night vision acuity, field of vision and adaptation to light.

Abstract: Compounds that are isolatable from cherries and have antioxidant activity, and methods for isolating these compounds are described. In particular, the invention relates to 1-(3',4'-dihydroxycinnamoyl)-cyclopenta-2,3-diol and 1-(3',4'-dihydroxycinnamoyl)-cyclopenta-2,5-diol, which have antioxidant activity. These antioxidant compounds and compositions containing these compounds are useful as food preservatives, dietary supplements, nutraceuticals, and phytoceuticals.

Abstract: Process for refining a triglyceride oil comprising stripping a triglyceride oil with an inert gas, characterized in that the refining process further comprises the preceding exposure of the triglyceride oil to an aqueous solution of ascorbic acid. Hydroperoxides are destroyed at a temperature <120.degree. C. and within one hour.

Abstract: A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorbic acid, citric acid, or sodium tripolyphosphate, prior to exposure of the meat or meat products to ionizing radiation, enhances the flavor and shelf life thereof. In addition, the active antioxidant ingredients of rosemary extract may be used individually or collectively as a replacement for rosemary extract, these being carnosic acid, carnosol, and rosmarinic acid, which have been found equivalent to or superior to rosemary extract itself for purposes of the present invention when used in the concentrations set forth herein.

Abstract: Anthocyanin containing fractions isolated from tart cherries and exhibiting inhibition of oxidation when introduced into various materials is described. The fractions are particularly useful in high and low moisture foods.

Abstract: An antioxidant composition which utilizes a desiccant carrier impregnated with a suitable fat soluble antioxidant is conveniently contained within a vapor permeable housing to prevent homogeneous mixing thereof with a stored product when the composition is provided in granulated form. The desiccant carrier is selected from a group of suitable hydrophilic materials which demonstrates the capacity for reducing levels of atmospheric moisture by absorption thereof, including for example, silica gel. The housing may conveniently be a sealed packet formed from a porous fiber material, such as, for example, that commonly used for fashioning tea bags and the like. Alternatively, the housing may include an enclosed perforated structure, the perforations of which are smaller than the granules of the contained composition. Where the composition is provided in the form of a unitary body, a housing need not be used.

Abstract: This invention provides a nutritional supplement containing docosahexaenoic acid (DHA), antioxidants and anthocyanosides. The supplement is useful for improving night vision acuity, field of vision and adaptation to light.

Abstract: An active oxygen free radical scavenging agent superior in scavenging active oxygen free radicals produced in organisms is provided. The active oxygen free radical extinguishing agent includes green tea leaf extract containing epigallo catechin gallate and sunflower seed extract containing chlorogenic acid. When administrating green tea leaf extract and sunflower seed extract simultaneously as disclosed in the embodiment, the active oxygen free radical scavenging effect greatly excels the same when said two kinds of active oxygen free radical scavenging agents are separately administrated as shown in reference 2 and reference 3, or the same when rhubarb is administrated as shown in reference 4.

Abstract: Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.

Abstract: A method for storing atmosphere sensitive product includes providing an atmosphere surrounding the product which contains at least about 5% heptafluoropropane, preferably at least about 20% heptafluoropropane. The stored products include food, pharmaceutical and chemical products, and mechanical and electrical equipment. In a particular aspect, the method includes storing the product in a closed container and providing in the headspace of the container an atmosphere containing heptafluoropropane.

Abstract: A health food product containing a first component in the form of a discrete portion from a second component provides enhanced in vivo oxidative defense indices and prevents or attenuates exercise-induced in vivo oxidative stress as indicated by cellular and/or tissue modification. The first component includes an antioxidant mixture containing a blend of antioxidants selected from all-trans beta-carotene, a mixture of cis beta-carotenes, all-trans alpha-carotene, a mixture of cis alpha-carotenes, all-trans lycopene, a mixture of cis lycopenes, all-trans gamma-carotene, a mixture of cis gamma-carotenes, zeta-carotene, phytofluene, phytoene, vitamin C, vitamin E and curcumin.

Abstract: Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to dehydrating the meat.

Abstract: Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

Abstract: Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations of 0.02% and even at 0.005% or below. These particles are preferably prepared by wet milling ascorbic acid in a medium in which it is insoluble, until the size is less than 38 microns, and preferably less. Employment of such particles in a medium in which they are insoluble, as well as employment in the stabilization of fats, oils, and foods, is demonstrated.

Abstract: Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations of 0.02% and even at 0.005% or below. These particles are preferably prepared by wet milling ascorbic acid in a medium in which it is insoluble, until the size is less than 38 microns, and preferably less. Employment of such particles in a medium in which they are insoluble, as well as employment in the stabilization of fats, oils, and foods, is demonstrated.

Abstract: The present invention deals with stabilizing triglyceride oils of high oleic content through the use of tocopherol. This combination of the high oleic oil and the tocopherol results in a surprisingly stable composition for use in deep frying.

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: Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations of 0.02% and even at 0.005% or below. These particles are preferably prepared by wet milling ascorbic acid in a medium in which it is insoluble, until the size is less than 38 microns, and preferably less. Employment of such particles in a medium in which they are insoluble, as well as employment in the stabilization of fats, oils, and foods, is demonstrated.

Abstract: Cooking oils which have a reduced tendency to produce offensive odors when heated to frying temperatures are claimed. The oils are refined, bleached and deodorized unsaturated vegetable oils, e.g. soybean and canola and from 0.1% to 5% refined and bleached, but not deodorized sunflower seed oil. The sunflower seed oil contains terpenes which mask the fishy, painty or acrid odor and improves the oil flavor on aging.

Abstract: A gas mixture for preserving fish and sea-food products, comprising carbon dioxide, oxygen and argon with partial pressures in the following range:______________________________________ CO.sub.2 50%-68% O.sub.2 5%-20% Ar 27%-45% ______________________________________This mixture slows down enzymatic reactions and microbiological development at the surface and inside the fish or sea-food product.

Abstract: Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150.degree. F. to about 185.degree. F. and by selective capture of the desirable flavor enhancers entrained in the gas stream. After capture on solid adsorbents including C.sub.18 -silica, the flavor enhancers were eluted using food grade acceptable solvents or solvent/water mixtures and combined with coffee concentrates and hot water to give a reconstituted instant coffee having the aroma and flavor of freshly ground and/or freshly brewed coffee. An apparatus for blending such reconstituted coffee is described.

Abstract: To protect a dry food against oxidation, vanillin is added to it in a quantity of 5 to 5000 .mu.g vanillin per g food dry matter.

Abstract: The present invention is directed to a novel method, composition and device for removing dissolved oxygen from solutions containing alcohols and/or acids. By removing oxygen from various products, the present invention is an effective antioxidant for beverages and food products, as well as for industrial and commercial solutions containing alcohols and/or acids.

Abstract: Anti-oxidants for natural and processed oils, including fish oil and fish meal and animal feed, are 8-substituted ethoxyquin derivatives which, unlike ethoxyquin, do not dimerize on oxidation. Many of the derivatives are novel compounds.

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: Food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water phase of the emulsion which comprises either a sugar or sugar alcohol or a sugar or sugar alcohol and a metal-ion chelator.

Abstract: A process for preserving food which comprises packing the food in a hermetically sealed container together with:(a) a deoxygenating material; and(b) at least one compound having amino group(s) selected from among a basic anion exchange resin optionally substituted by a halide ion, an amino acid having one to five carbon atoms in the alkylene chain and a polyamino acid obtained by polycondensing it or a salt thereof, a powdery or granular protein, a polypeptide of a molecular weight of 500 to 20,000 obtained by hydrolyzing a protein and a polymer comprising amino sugar(s);in such a manner that they are not in direct contact with the food. A deoxygenating composition including the components (a) and (b) as defined above is also disclosed.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: The invention relates to a composition for the treatment of fruits and vegetables by thermal fogging. The composition comprises from 2% to 25% by weight of at least one active protective and/or preserving substance, in solution or in dispersion in an aqueous medium containing a mixture of at least two emulsifiers having each an HLB value of 3 to 20, this mixture having an average HLB value of 8 to 15, and the active substance, when it is solid and does not give a true solution in said medium, being in the form of particles smaller than 1 micron.

Abstract: The present invention relates a deoxygenating composition comprising a metal-chelated resin and an iron powder.The composition of the present invention is useful, for example, as an agent for preservation of foods.

Abstract: Disclosed is a preservative composition for foodstuffs and the like, which is comprised of (i) a metal powder or a granulated product thereof, (ii) an oxidation accelerator for the metal, (iii) polyallylamine, and (iv) an optional ethanol vapor-generating member. The polyallylamine is preferably deodorized by loading a solution of polyallylamine or a salt thereof on a carrier, and heating and drying the polyallylamine-loaded carrier.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: The invention relates to fat products to be subjected to prolonged heat treatment at temperatures above 120.degree. C., such as shallow-frying, deep-frying, baking, preparing fondue, roasting, etc. The fat products according to the invention comprise an effective amount of a combination of (a) silicones and (b) a component selected from the group consisting of linalool, linalyl acetate and mixtures thereof. Curcuma components may be added to further enhance heat resistance. The present fat products, as compared with known fat products, develop hardly any unpleasant odors when heated for a longer period of time and/or exhibit only a very small decrease in smoke point after such treatment. The fat products according to the present invention therefore have an increased lifetime.

Abstract: Styrene butadiene rubber (SBR) is widely used as a chewing gum base in lieu of natural gums. It is necessary to protect chewing gum SBR with a food grade antioxidant stabilizer system. This invention discloses a chewing gum rubber composition (gum base) that utilizes as an antioxidant stabilizer system a combination of dilauryl thiodipropionate and at least one member selected from the group consisting of t-butyl-hydroquinone (TBHQ), and Vitamin E.

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: Fried foods are produced by adding an antioxidant to a frying oil and then frying a desired food stuff therein at 100.degree.-250.degree. C. The antioxidant is obtained by subjecting a starting material, selected from the group consisting of herb family spices, residues obtained after the recovery of essential oils from herb family spices, oleoresins obtained from the extraction of herb family spices with a polar solvent, and oleoresins and extracted residues obtained from the extraction of herb family spices with a non-polar solvent, to an extraction treatment with a polar solvent to obtain an extract, decoloring the extract with an adsorbent, concentrating the extract after separation of the adsorbent, forming an aqueous dispersion from the concentrate, steam distilling the aqueous dispersion to produce a steam distilled residue and recovering an insoluble part from the steam distilled residue.

Abstract: A whole body system nutrient material basically of lyophilized and dried mussel meats and body fluids with ascorbic acid (vitamin "C") added. The nutrient material is produced with a coating of ascorbic acid applied to substantially all surfaces of previously dried mussel material cells through immersion of the dried material in fluid containing ascorbic acid in solution in quantity such as to coat mussel material cells inside and out. One solution useful is a water based solution and another is an alcohol solution, both with ascorbic acid that remains as a coating on surfaces. The mussel particulate material, even though it is fine, consists of porous cell clusters having the nucleic components incorporated as part of the inner cell walls. The intercellular matrix ground substances generally are also permeable.

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 has three components: locust bean gum; carageenin; and pectin.

Abstract: Heat labile antioxidants such as butylated hydroxyanisol, butylated hydroxytoluene, propyl gallate andd mono-tertiary-butylhydroquinone are stabilized by incorporation onto an inactive yeast (heat-filled) substrate. The yeast acts to prevent volatilization of the antioxidants at temperatures commonly used in food processes, thus enabling the antioxidants to be added to the food formulation prior to thermoprocessing rather than as a subsequent additional step.

Abstract: Deep fried foods such as potato chips, french fries, pork rinds, corn chips, and the like are cooked in oils containing a metal proteinate or a mixture of metal proteinates. The life of the oil is extended and rancidity is inhibited.