Abstract: A method for determining the combined activity of two or more ingredients by impregnating a carrier with one ingredient and bringing it into contact with target material to create a zone of inhibition, then adding a second ingredient to the target material and bringing the carrier into contact with it to create a second zone of inhibition. The zones are then compared.

Abstract: A process for inhibiting or preventing bacterial infections in animals by administering a mixture of a hop composition and an antibiotic selected from the group consisting of polymyxin, ciprofloxacin and tobramycin.

Abstract: A pharmacologically effective mixture of a polymyxin composition and a hop composition having a synergistic effect on bacteria greater than the antibacterial effect of those compositions administered separately.

Abstract: The combination of a polymyxin composition and a hop composition produces unexpected and synergistic activity against gram positive bacteria.

Abstract: A method of sanitizing the udders and teats of dairy cows by applying to them an aqueous solution of a hop compound in a concentration sufficient to kill substantial amounts of pathogens but insufficient to cause substantial trauma to the cows.

Abstract: The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens Clostridium botulinum, Clostridium difficile, and Helicobacter pylori at levels below that at which a flavor from the acids contained therein is objectionable. More specifically, a process and associated product is described herein, comprising applying a solution of hop extract to a food, beverage or other medium so that the final concentration of hop ingredients is about 1 ppm or higher in order to inhibit the growth of Clostridium botulinum, Clostridium difficile, and/or Helicobacter pylori.

Abstract: A method of sanitizing the udders and teats of dairy cows by applying to them an aqueous solution of a hop compound in a concentration sufficient to kill substantial amounts of pathogens but insufficient to cause substantial trauma to the cows.

Abstract: A method of killing protozoa comprises subjecting the protozoa to an effective amount of extract of the hop plant. Such protozoicidal effect is increased when the hop extract is further treated with carbon dioxide.

Abstract: A method of killing protozoa comprises subjecting the protozoa to an effective amount of extract of the hop plant. Such protozoicidal effect is increased when the hop extract is further treated with carbon dioxide.

Abstract: The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens Clostridium botulinum, Clostridium difficile, and Helicobacter pylori at levels below that at which a flavor from the acids contained therein is objectionable. More specifically, a process and associated product is described herein, comprising applying a solution of hop extract to a food, beverage or other medium so that the final concentration of hop ingredients is about 1 ppm or higher in order to inhibit the growth of Clostridium botulinum, Clostridium difficile, and/or Helicobacter pylori.

Abstract: The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens Clostridium botulinum, Clostridium difficile, and Helicobacter pylori at levels below that at which a flavor from the acids contained therein is objectionable. More specifically, a process and associated product is described herein, comprising applying a solution of hop extract to a food, beverage or other medium so that the final concentration of hop ingredients is about 1 ppm or higher in order to inhibit the growth of Clostridium botulinum, Clostridium difficile, and/or Helicobacter pylori.

Abstract: A concentrated, cooked-grain flavorant which is heat stable and of low volatility is prepared for incorporation into a foodstuff, preferably a ready-to-eat cereal or biscuit. This flavorant is produced by producing a slurry of distillers malt flour, advisably with gelatin or gelatin hydrolysate. The slurry is prepared at a concentration and processed at a temperature controlled to favor proteolysis by the naturally occurring proteases in distillers malt. The slurry is then diluted to a concentration and processed at a temperature controlled to favor starch hydrolysis by the naturally occurring amylases in distillers malt. The slurry is then fermented with yeast and may be used as is or further concentrated by known drying techniques.

Abstract: A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured root are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Abstract: The storage and light stability of an anthocyanin food colorant obtained by extraction from grape pomace is enhanced by combination with tannic acid.

Abstract: A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured roots are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Abstract: A process for producing a dried albedo clouding agent which does not impart off-flavors to the beverage is disclosed. The process involves heating albedo-containing material which is then ground and treated with a macerating enzyme. The enzyme is then inactivated and coarse particles are filtered out and discarded. The filtrate is centrifuged to obtain the clouding agent which is then washed with water, isopropyl alcohol or a combination of the two. The clouding agent is dried to obtain a stable product compatible with dry beverage formulas for citrus-type beverages.

Abstract: The object of the invention is to provide a dog food of improved acceptability.Dog foods, no matter how nutritious, must be palatable for the dogs to receive the proper nutrition. This invention provides a dog food of improved palatability by the use of magnesium oleate as a palatant. The preferred embodiment employs magnesium oleate in a surface fat coating to enhance the palatability of a dry dog food. Levels of about 0.2% to about 0.4% based on the total weight of the food are most preferred.

Abstract: Aqueous caffeine-containing liquids, such as coffee extracts, are decaffeinated by means of fermenting the liquid with Pseudomonad microorganisms of the type Pseudomonas putida, NRRL B-8051, Pseudomonas fluorescens, NRRL B-8052 and Pseudomonad fluorescens, NRRL B-8053 or by means of contacting the liquid with a caffeine metabolizing enzyme preparation isolated from Pseudomonad microorganisms of the aforementioned type.

Abstract: Concentrated solutions of dipeptide salts in non-aqueous edible carriers give readily soluble refrigerator-stable liquid sweetners.

Abstract: Readily soluble, sweetening compositions comprising the inorganic salts of dipeptide sweeteners.