Abstract: A method for manipulating the production of flavonoids in tomatoes by expressing genes encoding chalcone isomerase, compositions for use in such a method and tomato plants having altered flavonoid levels are disclosed.

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 stable acidified, emulsified sauce containing preservatives, very high solids and salt is taught. The emulsion has selected emulsifiers and starches to result in good initial emulsification and good further dilution characteristics. The components of the sauce including solids, salt and preservatives, have been selected to achieve a 5 log microbiological kill on storage at ambient temperature without pasteurization and without adversely affecting the fresh flavor or the product.

Abstract: Homozygous rin and/or nor tomatoes, or tomatoes heterozygous in both rin and nor are used to prepare a tomato paste, juice or sauce having good viscosity as well as good color. Preferably the tomatoes used also include color enhancing genes such as old gold crimson (ogc), high pigment (hp), dark green (dg), intense pigment (Ip), or color enhancing transgenic genes.

Abstract: The invention concers a fat based food product comprising natural fat components which have a blood cholesterol lowering effect in amounts sufficient to obtain a blood cholesterol lowering effect if the food product is used accroding to the common needs and customs of the consumer, wherein at least one of toctrienol, oryzanol and phytosterol is present, and preferably at least two and in a further preferred embodiment at least 0.1 wt % of tocotrienol, 0.1 wt % of oryzanol and 0.4 wt % of phytosterol. In a further preferred embodiment the fat in the product comprises at least 30 wt %, preferably at least 45 wt % of pufa-triglycerides. By the regular consumption of the now found fat based food products a positive contribution to health in general, and in particular to the lowering of the blood cholesterol level can be found.

Abstract: Homozygous rin and/or nor and/or alc tomatoes, or tomatoes heterozygous in both rin and nor and/or alc are used to prepare a tomato paste, juice or sauce having good viscosity as well as good color. Preferably the tomatoes used also include color enhancing genes such as old gold crimson (ogc) high pigment (hp), dark green (dg), intense pigment (Ip), or color enhancing transgenic genes.

Abstract: Flavones with an isoprenyl group in the 8-position possess very good anti-inflammatory properties and can also be used to treat/prevent/cure skin-disorders when applied in food compositions.

Abstract: A process for manufacturing a black leaf tea that is infusible in hot or cold water. The process involves macerating freshly plucked tea leaves, allowing them to ferment, firing the leaves to arrest fermentation and then drying them to yield black leaf tea, wherein the tea leaves are treated with a solubilising compound selected ascorbic acid, dehydroascorbic acid, 1-scorbamic acid, 5-phenyl-3,4-diketo-gamma-butyrolactone (4-phenyl-2,3-diketo-gamma-butyrolactone) or their salts and mixtures thereof in an amount that is sufficient for the black leaf tea to be soluble in water at 5 to 100° C.

Abstract: The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase. Emulsions according to the invention show increased stability.

Abstract: A stable, acidified emulsion containing extremely high solids and high salt content is disclosed. This can be used in a complementary combination liquid/paste sauce composition with a dry, particulate seasoning composition. The sauce has a selected amount of water and thus could be subject to microbiological attack, which in turn requires pH control. The sauce has selected emulsifiers to result in good initial emulsification and good dilution characteristics. The components of the sauce, including solids, salt and preservatives, have been selected for stability and to achieve a centrifuge stability of at least about 25%.

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: The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 &mgr;m and whereby said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. Food products are for example cheese, frying fats, dressings, margarines.

Abstract: Ingestable products for lowering blood total cholesterol, including isoflavone, vegetable protein such as soy protein and phytosterol. The combination of phytosterol with soy protein (which includes isoflavone) is superior to the individual components alone in improving plasma lipid profiles. Preferably the products are food products. The invention is also a method for lowering plasma cholesterol in animals, preferably humans, by feeding compositions having plasma cholesterol-lowering, synergistically effective amounts of isoflavone, soy protein and phytosterol.

Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.

Abstract: A machine for brewing tea. The machine has a housing, a vessel for receiving leaf tea and a hot water supply that supplies hot water to that vessel. The leaf tea is physically agitated within the vessel to maximise the rate and extent of infusion and the resulting infusion is siphoned out of the vessel before it is dispensed.

Abstract: An apparatus for attaching a tag and a thread length to a web of filter material with one end of the thread length secured to the tag and the other end being secured to the web adjacent one side edge of the web and the tag being attached to the web adjacent the opposite side edge. The apparatus has a gripper for drawing the tag, with the thread secured thereto, across the web from that one edge to an extended position beyond the opposite side edge before returning the tag to a final extended position over the web. The apparatus also has a mechanism for attaching the tag to the web in the final position, a displacement mechanism for the gripper means that has a first linear guide on which the gripper is slidable, and a second inner guide that is transverse to the first guide and fixedly located in the apparatus.

Abstract: A cold water infusible tea leaf product is disclosed which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15° C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter “a” value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.

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: A rotary mechanism for cutting and/or sealing a web has a pair of counter-rotating rotors mounted on parallel axes and having radially projecting arms between which the web is momentarily gripped for cutting and/or sealing. Sealing is performed by heated pressure outer faces on the rotor arms. Cutting is performed by cutter and anvil bars on the opposed arms engaging the web. Bearer faces on the arms beyond the pressure faces set a gap between the pressure faces and a rectangular-section tongue and groove in mating contact faces one side of the pressure faces locate the pressure faces laterally. The cutting means are adjusted by a wedge bar bearing on the inner face of the cutter bar or anvil. The wedge bar is movable in the direction of rotation and has an outer face inclined in the same direction. Means accessible from the leading and/or trailing faces of the rotor arms are provided for adjusting the wedge bar and clamping the cutter and anvil bars.