Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Abstract: A novel starch product that is surprisingly stable has been discovered and produced by a novel method comprising mixing a free amino acid and an individual fatty acid with native starch. This novel starch product is free of the typical cross-linking chemicals used to stabilize native starch. We have generated a treated rice starch product with low breakdown and low retrogradation tendency, making it more resistant to heat and shearing in process. This novel rice starch also showed good stability under freeze-thaw cycle. The novel starch product showed 60%-100% less viscosity breakdown than the native starch. Other native starches show similar improved stability. Starch products of low breakdown value are widely used in food and pharmaceutical industries.

Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Abstract: The use of ozonation has been discovered to increase the lutein extraction from aflatoxin-free corn and for some batches of alfalfa. In addition, the ozonation will substantially decrease any aflatoxin in the plant source. The structure of lutein as indicated by HPLC elution profile and the function of lutein using an antimutagenic activity was shown not to be affected by the ozonation.

Abstract: The use of ozonation has been discovered to increase the lutein extraction from aflatoxin-free corn and for some batches of alfalfa. In addition, the ozonation will substantially decrease any aflatoxin in the plant source. The structure of lutein as indicated by HPLC elution profile and the function of lutein using an antimutagenic activity was shown not to be affected by the ozonation.

Abstract: A method has been discovered to produce a resistant starch product that retains the same cooking quality as found in untreated rice starch or flour, but has a higher percentage of starch resistant to ?-amylase digestion. This method uses a debranching enzyme, e.g., pullulanase, to digest the starch, but does not require pre-treating the starch source prior to enzymatic treatment. This method produced resistant starch from low amylose starches, rice starch (24%) and rice flour (20%). Surprisingly the resistant starch product formed by this method retained the pasting characteristics of the untreated flour or starch, and was heat stable. This method may also be used to produce resistant starch from other botanical sources, e.g., corn, wheat, potato, oat, barley, tapioca, sago, and arrowroot. Resistant starch produced by this method has a variety of uses in food products.

Abstract: A method has been discovered to produce a resistant starch product that retains the same cooking quality as found in untreated rice starch or flour, but has a higher percentage of starch resistant to ?-amylase digestion. This method uses a debranching enzyme, e.g., pullulanase, to digest the starch, but does not require pre-treating the starch source prior to enzymatic treatment. This method produced resistant starch from low amylose starches, rice starch (24%) and rice flour (20%). Surprisingly the resistant starch product formed by this method retained the pasting characteristics of the untreated flour or starch, and was heat stable. This method may also be used to produce resistant starch from other botanical sources, e.g., corn, wheat, potato, oat, barley, tapioca, sago, and arrowroot. Resistant starch produced by this method has a variety of uses in food products.

Abstract: An efficient method is disclosed for extracting lutein from corn, sweet potato, and other plant products, and for extracting aflatoxin-free lutein from aflatoxin-contaminated plant grains and other plant products safely without any toxic by-products. The lutein is extracted using acetone, and either chilled or saponified to separate from the lipids. If contaminated with aflatoxin, the extracted aflatoxin-contaminated lutein is treated with lipoxidase. This method may be used in producing aflatoxin-free lutein from other contaminated grains or plant oils, or other plant products, including corn, cotton, soybean, rice, barley, wheat, maize, millet, and peanut.