Abstract: This invention relates to a practical and effective process for converting esterified xanthophylls, including zeaxanthin, to non-esterified xanthophylls through saponification. In addition, the invention provides a process for obtaining esterified zeaxanthin in high yields and purities, isolating the xanthophylls from interfering substances such as waxes, oils, and fats. A product of this process is a zeaxanthin rich substrate that is suitable for use in foods, nutritional supplements, cosmetics, pharmaceuticals and related products.

Abstract: The present invention is concerned with a process to convert xanthophyll esters derived from Capsicum sources to their free (non-esterified) forms. The present invention is concerned with a process for obtaining Capsicum derived xanthophylls that meet the finished product needs for purity, yield, ease of use, industrial compatibility and cost that are required to make product suitable for the nutritional supplement, food and beverage industries. The present invention is concerned with a process which yields from 60 to 80%, of xanthophyll materials and nearly quantitative recovery of all input xanthophylls, which xanthophylls are of high purity. The present invention concerns a method to obtain xanthophyll esters present almost exclusively in the trans form when isolated from the natural plant sources. The present invention concerns a process to re-convert cis product back to the more desired trans form.

Abstract: This invention relates to a practical and effective process for converting esterified xanthophylls, including zeaxanthin, to non-esterified xanthophylls through saponification. In addition, the invention provides a process for obtaining esterified zeaxanthin in high yields and purities, isolating the xanthophylls from interfering substances such as waxes, oils, and fats. A product of this process is a zeaxanthin rich substrate that is suitable for use in foods, nutritional supplements, cosmetics, pharmaceuticals and related products.

Abstract: The present invention relates to compositions with effective metal chelating activity and utility as natural antioxidants in food, beverages, nutritional supplements and cosmetics. The compositions of the present invention may be prepared by enzymatically hydrolyzing hypoallergenic protein isolates derived from vegetables, for example yellow pea (Pisum sativum), and/or grains using specific enzymes.

Abstract: The present invention is concerned with a process to convert xanthophyll esters derived from Capsicum sources to their free (non-esterified) forms. The present invention is concerned with a process for obtaining Capsicum derived xanthophylls that meet the finished product needs for purity, yield, ease of use, industrial compatibility and cost that are required to make product suitable for the nutritional supplement, food and beverage industries. The present invention is concerned with a process which yields from 60 to 80%, of xanthophyll materials and nearly quantitative recovery of all input xanthophylls, which xanthophylls are of high purity. The present invention concerns a method to obtain xanthophyll esters present almost exclusively in the trans form when isolated from the natural plant sources. The present invention concerns a process to re-convert cis product back to the more desired trans form.

Abstract: The present invention provides metal-chelating or sequestering antioxidant compositions, derived from edible herbs, spices, fruits, vegetables and/or grains, useful for incorporating into foods, beverages, nutritional supplements and cosmetics for the purpose of enhancing the stability of said food, beverage or cosmetic. This invention provides processes for preparing these antioxidant, stability-enhancing compositions.

Abstract: The present invention is concerned with Capsicum plants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, which plants have been developed from commercially grown Capsicum cultivars by plant breeding techniques. Zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms. Alternatively, these plants may be characterized as exhibiting a high pigmentation measured as an ASTA value and further characterized by the predominant presence of zeaxanthin. The zeaxanthin derived from these Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.

Abstract: The present invention is concerned with a method for enhancing the foam properties of a number of beverages by incorporating foam-enhancing formulations either to the finished beverage or into a step in the manufacture of the beverage.

Abstract: The present invention is concerned with a method for enhancing the flavor shelf life of beverages, including beer and other malt beverages, by incorporating Labiatae herb extracts either to the finished beverage or into a step in the manufacture of the beverage.

Abstract: A thermoplastic resin composition contains an aromatic carbonate resin, a rubber modified graft copolymer comprising a discontinuous rubber phase dispersed in a continuous rigid thermoplastic phase, wherein at least a portion of the rigid thermoplastic phase is chemically grafted to the rubber phase, wherein the rubber phase of the copolymer is made by an aqueous emulsion polymerization in the presence of a (C.sub.30 -C.sub.108)polyacid surfactant, and a flame retarding amount of an organophosphorus flame retardant.

Abstract: A thermoplastic resin composition that contains a branched polycarbonate resin, a rubber modified graft copolymer that contains a discontinuous elastomeric phase dispersed in a continuous rigid thermoplastic phase, wherein at least a portion of the rigid thermoplastic phase is chemically grafted to the elastomeric phase, a sterically hindered phenol stabilizer compound, a thioester stabilizer compound and a phosphite stabilizer compound, exhibits improved stability.