Abstract: Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme.

Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.

Abstract: A continuous Liquid-Solids Circulating Fluidized Bed (LSCFB) preferably for use as an ion exchanger consists of two fluidized bed columns, a fluidized bed adsorber (downer) operating in conventional fluidized bed mode for adsorption of ions of interest and a fluidized bed riser for desorption of ions (operating as a riser fluidized bed) to provide regenerated particles. Ion exchange particles circulate continuously between the riser and the downer i.e. the particles that have adsorbed ions in the absorber pass from the adsorber (downer) to the desorber where they are regenerated and the so regenerated particles are return to the adsorber near the top of the adsorber column. The LSCFB can be used in processes for continuous recovery of the ions of interest.

Abstract: The present invention relates to methods and materials for pre-selecting the sex of mammalian offspring. In particular, the materials and methods described herein permit the enrichment of X- or Y-chromosome-bearing sperm in semen by introducing a transgene into a sex chromosome under control of regulatory sequences that provide for expression of the transgene in a haploid-specific manner.

Abstract: A continuous Liquid-Solids Circulating Fluidized Bed (LSCFB) preferably for use as an ion exchanger consists of two fluidized bed columns, a fluidized bed adsorber (downer) operating in conventional fluidized bed mode for adsorption of ions of interest and a fluidized bed riser for desorption of ions (operating as a riser fluidized bed) to provide regenerated particles. Ion exchange particles circulate continuously between the riser and the downer i.e. the particles that have adsorbed ions in the absorber pass from the adsorber (downer) to the desorber where they are regenerated and the so regenerated particles are return to the adsorber near the top of the adsorber column. The LSCFB can be used in processes for continuous recovery of the ions of interest.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Abstract: The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

Abstract: Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme.

Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

Abstract: The present invention relates to a catalyst component suitable for olefin (co)polymerization, which comprises an aluminoxane supported on magnesium halide and contains more than 5% by weight of aluminum. The catalyst component according to the present invention is obtained by contacting an aluminoxane compound and a magnesium compound in the presence of a multifunctional organic compound. The catalyst comprising said component and metallocene shows good activity and consumes less amount of aluminoxane in the process of olefin polymerization. The polymer prepared by using said catalyst has an improved particle morphology and a narrow particle distribution.

Abstract: A continuous Liquid-Solids Circulating Fluidized Bed (LSCFB) preferably for use as an ion exchanger consists of two fluidized bed columns, a fluidized bed adsorber (downer) operating in conventional fluidized bed mode for adsorption of ions of interest and a fluidized bed riser for desorption of ions (operating as a riser fluidized bed) to provide regenerated particles. Ion exchange particles circulate continuously between the riser and the downer i.e. the particles that have adsorbed ions in the absorber pass from the adsorber (downer) to the desorber where they are regenerated and the so regenerated particles are return to the adsorber near the top of the adsorber column. The LSCFB can be used in processes for continuous recovery of the ions of interest.

Abstract: A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.

Abstract: An antioxidant system for beverages, particularly coffee beverages. The antioxidant system is made up of glucose oxidase, a glucose oxidase substrate and an inorganic oxygen scavenger. The beverages have improved aroma and flavor.

Abstract: A catalyst system for use in olefinic polymerization and copolymerization is comprised of components (A), (B) and (C). The catalyst component (A) consisting essentially of titanium, magnesium, halogen, polycarboxylic acid esters and organic phosphorus compounds is a solid product, being prepared by mixing titanium tetrahalide and auxiilary precipitant with a homogeneous solution of magnesium halide in a solvent system consisting essentially of an organic epoxy compound and an organic phosphorus compound to form a solid product which is then treated with a polycarboxylic acid ester and titanium tetrahalide. Component (B) is an organic aluminum compound, and component (C) is an organic silicon compound. The catalyst system has very high activity, and the resultant polymers have very high stereospecificity and good granular appearance.

Abstract: A catalyst system for use in olefinic polymerization and copolymerization is comprised of components (A), (B) and (C). The catalyst component (A) consisting essentially of titanium, magnesium, halogen, polycarboxylic acid esters and organic phosphorus compounds is a solid product, being prepared by mixing titanium tetrahalide and auxiliary precipitant with a homogeneous solution of magnesium halide in a solvent system consisting essentially of an organic epoxy compound and an organic phosphorus compound to form a solid product which is then treated with a polycarboxylic acid ester and titanium tetrahalide. Component (B) is an organic aluminum compound, and component (C) is an organic silicon compound. The catalyst system has a very high activity, and the resultant polymers have very high stereospecificity and good granular appearance.