Abstract: A process of preparing an alkaline solution of Labiatae antioxidants essentially free of lipids by agitating a solvent extract of the herb with an aqueous alkaline lower-aliphatic alcoholic or polyol solution thereof, separating the aqueous phase from the insoluble phase, and removing the alcohol from the aqueous phase by distillation to give a stable product with an antioxidant strength of 0.2 or more, having a pH above about 8.4, and having less than 75% water, preferably in the presence of a water-immiscible solvent, and a stable aqueous antioxidant solution of a Labiatae extract, consisting essentially of essentially all of the antioxidant substances present in the herb, which is preferably rosemary, sage, or thyme, with an antioxidant strength of 0.2 or more, and less than about 75% water, preferably having a pH between about 8.4 and about 11.

Abstract: A process for making hexahydrolupulone is described which involves the separation of beta acids from a hop extract, the removal of catalyst poisons from the beta acids, the hydrogenation of the beta acids to hexahydrolupulone, and the purification of the resulting hexahydrolupulone. Its use as an inhibitor of the growth of unwanted types of cells is described, as well as preferred forms for such use.

Abstract: An activated ascorbic acid and compositions thereof are disclosed, especially such essentially anhydrous compositions as embody propylene glycol or a nonionic surface-active agent, which products have increased antioxidant activity in fats, oils, carotenoids, and fatty foods, especially in such materials as are exposed to oxidative stress. Further a method of stabilizing such materials and products against oxidative discoloration is disclosed wherein feeds and foodstuffs are stabilized with such composition, and a method of stabilizing a feed or foodstuff or flavoring with such an antioxidant composition, are all disclosed. Synergistic effects are obtained by the incorporation of a natural antioxidant, such as a Labiatae or tea extract, or a tocopherol therein, and antioxidant power and stabilization effectiveness is frequently further improved by inclusion therein of a second nonionic surface-active agent.

Abstract: A process for making hexahydrolupulone is described which involves the separation of beta acids from a hop extract, the removal of catalyst poisons from the beta acids, the hydrogenation of the beta acids to hexahydrolupulone, and the purification of the resulting hexahydrolupulone. Its use as an inhibitor of the growth of unwanted types of cells is described, as well as preferred forms for such use.

Abstract: A beer flavored with a non-acidic hop-flavor fraction is disclosed. This hop fraction is made by extraction of hops and further treatment to provide an extract which is essentially devoid of alpha and beta acids.

Abstract: A process of preparing an alkaline solution of Labiatae antioxidants essentially free of lipids by agitating a solvent extract of the herb with an aqueous alkaline lower-aliphatic alcoholic or polyol solution thereof, separating the aqueous phase from the insoluble phase, and removing the alcohol from the aqueous phase by distillation to give a stable product with an antioxidant strength of 0.2 or more, having a pH above about 8.4, and having less than 75% water, preferably in the presence of a water-immiscible solvent, and a stable aqueous antioxidant solution of a Labiatae extract, consisting essentially of essentially all of the antioxidant substances present in the herb, which is preferably rosemary, sage, or thyme, with an antioxidant strength of 0.2 or more, and less than about 75% water, preferably having a pH between about 8.4 and about 11.

Abstract: Superior color-stabilized paprika compositions, which embody certain surface-active agents, especially such compositions having increased resistance to color fading in foods exposed to oxidative stress, wherein an edible solid substrate for the paprika pigment or color may also be present, are disclosed, as well as: a method of stabilizing a paprika pigment against oxidative discoloration; foodstuffs which may encounter oxidative stress and which are colored with a color-stabilized paprika composition of the invention; a method for coloring a foodstuff which may be subjected to oxidative stress by the employment of a color-stabilized paprika composition of the invention; the enhancement of color stabilization characteristics in the compositions and color-stabilizing effectiveness of the methods of the invention by the employment therein of a natural antioxidant; and the still further enhancement of the color-stabilizing characteristics of the compositions and color-stabilizing effectiveness of the methods of

Abstract: A norbixin complex with a water-soluble or water-dispersible branched-chain or cyclic polysaccharide or a water-soluble or water-dispersible protein, which will not precipitate upon standing in water, which gives an essentially stable bright reddish or magenta solution in water, and from which complex norbixin cannot be removed by centrifugation, as well as a process for preparing such a complex of norbixin and a substrate, selected from a water-soluble or water-dispersible branched-chain or cyclic polysaccharide and a water-soluble or water-dispersible protein, by contacting the substrate and norbixin in an aqueous solution at an alkaline pH, e.g., above about 8.5, at which pH the norbixin is present in its water-soluble orange alkaline form, and then acidifying to drop the pH to below about 7.7, preferably below about 6.8, thereby complexing the norbixin in its neutral to acidic reddish or magenta form with the substrate, are disclosed.

Abstract: Two-phase and salt-containing intermediate products and the final purified hop flavor which is essentially free of impurities and which purified isoalpha acid or isohumulone will therefore not produce fruity, estery, sour aromas when used to flavor beverages, e.g., beer or ale, are disclosed. A rapid test for the detection of such aromas, involving dissolution of the hop flavor in ethanol at a concentration of one-half percent w/v and allowing the solution to stand for four days, allows accelerated determination of the presence or absence of such aromas and the odor-forming impurities which cause the undesirable odors.

Abstract: A process of preparing an alkaline solution of Labiatae antioxidants essentially free of lipids by agitating a solvent extract of the herb with an aqueous alkaline lower-aliphatic alcoholic or polyol solution thereof, separating the aqueous phase from the insoluble phase, and removing the alcohol from the aqueous phase by distillation to give a stable product with an antioxidant strength of 0.2 or more, having a pH above about 8.4, and having less than 75% having, preferably in the presence of a water-immiscible solvent, and a stable aqueous antioxidant solution of a Labiatae extract, consisting essentially of essentially all of the antioxidant substances present in the herb, which is preferably rosemary, sage, or thyme, with an antioxidant strength of 0.2 or more, and less than about 75% water, preferably having a pH between about 8.4 and about 11.

Abstract: A curcumin complex with a water-soluble branched chain or cyclic polysaccharide or a water-soluble or water-dispersible protein, which will not precipitate upon standing in water, which gives an essentially stable yellow solution in water, and from which complex curcumin cannot be removed by centrifugation, as well as a process for preparing such a complex of curcumin and a substrate, selected from a water-soluble branched chain or cyclic polysaccharide and a water-soluble or water-dispersible protein, by contacting the substrate and curcumin in an aqueous solution at a pH above about 9, at which pH the curcumin is present in its water-soluble red alkaline form, and then acidifying to drop the pH to below about 8, thereby complexing the curcumin in its neutral yellow form with the substrate, are disclosed.

Abstract: A novel product utilizing a method for the removal hitherto unrecognized undesirable odor-forming impurities from hop flavors, including unreduced alpha and isoalpha acids and reduced alpha and isoalpha acids. By extracting the impurities from these flavors into water at a pH above 4, preferably above 6 or 7, with or without the presence of salt or solvent, and separating the aqueous phase containing the impurities from the purified hop flavor, as well as the important two-phase and salt-containing intermediate products and the final purified hop flavor which is essentially free of such impurities and which purified isoalpha acid or isohumulone will therfore not produce fruity, estery, sour aromas when used to flavor beverages, e.g., beer or ale, is achieved.

Abstract: Beta acids, separated from hop extracts, are purified prior to hydrogenolysis by mixing with an aqueous solution of polyvalent metal ions, preferably edible ions such as magnesium or calcium ions, separating the aqueous beta acids from insoluble materials containing catalyst poisons, and recovering the thus-purified beta acids which are catalyst-poison free and in a form suitable for hydrogenolysis to 4-desoxy alpha acids.

Abstract: An herb extract, particularly a member of the Labiatae family of herbs, and especially a rosemary or sage extract, made with acceptable food-grade solvents, in a form which is completely oil soluble, devoid of pro-oxidant materials, and decolorized and if desired deflavorized, to provide an improved form of herb flavoring and/or antioxidant, is disclosed. A process for transforming a crude herb extract into the new form, using food-grade solvents and without chemical modification, is also disclosed.

Abstract: A process for the preparation of the constituents of CO.sub.2 hop extracts employing aqueous alkali is disclosed, as well as the process for the conversion of the separated or unseparated alpha acid fraction into an isoalpha or isohumulone fraction by a process which requires heat alone. Advantageously, the two (2) steps can be combined into a single two-step process, and the ultimate isoalpha acid or isohumulone employed in the bittering of beer, this ultimate end product not requiring the presence of any of the usual synthetic solvent contaminants or other unnatural conditions. The non-acidic fraction may be employed in the flavoring of beer in the usual manner, whereas the beta acid fraction may be converted to hydrogenated isoalpha acids or isohumulones, also for employment in the bittering of beer.

Abstract: A novel method for the removal of hitherto unrecognized undesirable odor-forming impurities from hop flavors, including unreduced alpha and isoalpha acids and reduced alpha and isoalpha acids, by extracting the impurities from these flavors into water at a pH above 4, preferably above 6 or 7, with or without the presence of salt or solvent, and separating the aqueous phase containing the impurities from the purified hop flavor, as well as the important two-phase and salt-containing intermediate products and the final purified hop flavor which is essentially free of such impurities and which purified isoalpha acid or isohumulone will therefore not produce fruity, estery, sour aromas when used to flavor beverages, e.g., beer or ale, are disclosed.

Abstract: A process for the separation of the constituents of CO.sub.2 hop extracts employing aqueous alkali is disclosed, as well as the process for the conversion of the separated alpha acid fraction into an isoalpha or isohumulone fraction by a process which requires heat alone. Advantageously, the two (2) steps can be combined into a single two-step process, and the ultimate isoalpha acid or isohumulone employed in the bittering of beer, this ultimate end product not requiring the presence of any of the usual synthetic solvent contaminants or other unnatural conditions. The non-acidic fraction may be employed in the flavoring of beer in the usual manner, whereas the beta acid fraction may be converted to hydrogenated isoalpha acids or isohumulones, also for employment in the bittering of beer.

Abstract: Precise control of hop aromatic flavors and hop bitter acids in beer is achieved by adsorbing these hop flavors on fumed silicon dioxide and dosing the fumed silicon dioxide containing adsorbed hop flavor into beer, preferably after suspending the fumed silicon dioxide containing the adsorbed flavors in an aqueous medium. The hop flavors are desorbed in the beer and fumed silicon dioxide solids become available as a clarifying agent and are subsquently filtered from the beer.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) monoglyceride of caproic and/or caprylic and/or lauric acid, (2) polyglycerol ester of at least one fatty acid, and (3) one or more condiments selected from edible flavorings and edible colorings, the ratio by weight of (1) plus (2) to (3) being at least 1:4, preferably at least 1:3, especially about 1:1, the condiment portion (3) preferably comprising at least one condiment selected from the group consisting of (a) spice oleoresins, (b) essential oils, and (c) edible colorings, the ratios by weight of (2) to (1) preferably being between about 1:3 and 3:1, and the condiment portion (3) preferably comprising oleoresin black pepper.

Abstract: A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages, which is dispersible in brine or syrup with development of a haze, but which upon standing becomes a part of the flavoring or coloring of a food substrate, when present in said brine or syrup, with resulting clearing of said brine or syrup, containing (1) at least one condiment selected from an edible flavoring and an edible coloring and (2) a polyglycerol ester of a fatty acid, said polyglycerol having at least three glycerol units, preferably at least six glycerol units, the weight ratio of (2) to (1) in the said composition being at least 0.