Abstract: Methods and systems for increasing the production of equilibrium reactions are described. In some embodiments, a method comprises removing enzymes from a reaction mixture once equilibrium is achieved, selectively re-adding enzymes and reactants for driving the product-forming reaction to product, and optionally recycling stabilized intermediates, by-products and/or co-products back into the reaction mixture. In some embodiments, a method comprises purifying the desired product from a reaction mixture and selectively recycling one or more components of the reaction mixture, such as original reactants, intermediates, co-products or by-products back into the reaction mixture as desired to improve titer. Systems for implementing the methods are also provided. In some embodiments the methods and systems are implemented for increasing the production of monatin and monatin derivatives, produced in multi-step equilibrium pathways.

Abstract: A method of isolating chondroitin sulfate product from a feedstock comprising connective tissue.

Abstract: There are disclosed compositions comprising guggul and at least one of 1, 3:1, 4-beta-glucan or a beta-sitosterol-containing sterol mixture. The compositions are preferably suitable for reducing cholesterol level. Also disclosed are food and beverage compositions comprising the guggul-containing compositions, that are preferably suitable for reducing cholesterol level. There is also disclosed a method for reducing cholesterol level comprising administering to a human or animal, an effective amount of the guggul-containing compositions, or a food or beverage composition that comprises the guggul-containing compositions.

Abstract: Methods for separating gamma and delta homologues of tocopherol are described.

Abstract: The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.