Abstract: The present invention relates to a “fat blocking” composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when the composition is applied to the food prior to frying or cooking the food. Another aspect of the present invention relates to a process for preparing the pea protein composition to have a pH between about 4 to 6. Another aspect of the present invention relates to methods for reducing the overall fat absorption by coating an uncooked food with a composition that contains pea protein, and optionally an antioxidant, prior to frying, where the amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Abstract: The present invention relates to additive ingredients for stabilizing food compositions, as well as methods of stabilizing foods and pet foods using thymohydroquinone (THQ), alone or in synergistic combination with other antioxidants. The use of THQ to prevent oxidation of foods and pet foods has been found to be surprisingly effective in stabilizing all representative food matrices, including fats/oils, fatty foods, baked goods, and meat/poultry.

Abstract: An extract of plants of Lamiaceae species delays color loss in irradiated meat. The rosemary extract is applied prior to treatment with ionizing radiation followed by packaging in a modified atmosphere and storage under lighted retail display or under dark conditions. Onset of color loss of irradiated meat kept either in no light or in lighted conditions occurred much later than in irradiated meat not treated with the rosemary extract. In addition to the improvement in red color retention under lighted display, development of malonaldehyde but not alkenals was delayed with treatment using the rosemary extract.