Abstract: A sustained-release, oral pharmaceutical formulation of tramadol comprising a compound formed in situ of tramadol or its salt and a pharmaceutically acceptable acidic substance. The compound formed in situ has a desired water solubility. Also provided are methods of treatment using the pharmaceutical formulations. Method for preparing such formulations are also provided. The preparation method comprises repeatedly mixing tramadol or its salt with the acidic substance, and moistening the mixture and formulating the mixture under an energy input, such as heat or pressure. Optionally, drying, repeated granulating, extrudation and pelleting may also be included.

Abstract: Medicinal preparations containing a drug 2-amino-3-cyano-5-(2-fluorophenyl)-4-methylpyrrole wherein the QOL and compliance of patients taking this drug can be improved and an unnecessary increase in the drug concentration in the plasma can be prevented by sustaining the release speed of the drug in vivo and lowering the administration frequency of the drug. That is, sustained release oral preparations containing 2-amino-3-cyano-5-(2-fluorophenyl)-4-methylpyrrole as the active ingredient.

Abstract: Drugs intended for absorption in the stomach or upper intestinal tract are administered in oral drug delivery systems in conjunction with any of various substances that have been discovered to function as potent agents for inducing the fed mode. By inducing the onset of the fed mode, these agents cause the stomach to prolong its retention of the drug delivery system, which is either large enough to be retained in the stomach during the fed mode or swells or expands to such a size upon ingestion. The fed mode inducing agents include the following compounds and their salts: glycine and glycylglycine, xylitol and related sugar alcohols, sodium and other metal docusates, &bgr;-casomorphins, &agr;-lipoic acid and similarly structured acids, 2,2-diaryl-4-(4′-aryl-4′-hydroxypipendino)butyramides, arginine, Trp-Trp, alkylpyridinium halides, dihydroxybenzoic acids, and potent sweeteners such as aspartame, aspartic acid, acesulfame, and stevioside.

Abstract: Methods and compositions for systemically or locally administering by implantation a beneficial agent to a subject are described, and include, for example, compositions having burst indices of 8 or less for systemic applications and systems releasing 10% or less of the total dose of beneficial agent in the first 24 hours after implantation for local applications. The compositions include a biocompatible polymer, a biocompatible solvent having low water miscibility that forms a viscous gel with the polymer and limits water uptake by the implant, and a beneficial agent.

Abstract: A two-step system for preparing biomaterials from polymeric precursors is disclosed. The method involves (a) shaping the polymeric precursors by inducing thermal gelation of an aqueous solution of the polymeric precursors and (b) curing the polymeric precursors by cross-linking reactive groups on the polymeric precursors to produce a cured material. The curing reaction involves either a Michael-type addition reaction or a free radical photopolymerization reaction in order to cross-link the polymeric materials. The biomaterials produced by this method have a variety of biomedical uses, including drug delivery, microencapsulation, and implantation.

Abstract: Skin care compositions containing microcapsules with a mean diameter of from 0.1 to 5 mm are disclosed. The microcapsules are prepared by a process comprising: (a) providing an o/w emulsion prepared by combining an aqueous preparation of a component selected from the group consisting of retinol and retinolic acid with an oil component in the presence of an emulsifier; (b) combining the emulsion and an aqueous solution of an anionic polymer to form a matrix; (c) contacting the matrix with an aqueous chitosan solution such that membrane-encapsulated products are formed in an aqueous phase; and (d) separating the products from the aqueous phase.

Abstract: The invention provides a compositions comprising mussel hydrolysate from Indian green mussel, e.g., Perna viridis. The invention further provides methods of inhibiting or preventing osteoclast formation and/or bone resorption comprising administration of mussel hydrolysate from Indian Green to an animal or human. The compositions of the invention are non-toxic to other cells. Additionally, the invention provides processes for extracting mussel hydrolysate from Indian green mussel, e.g., Perna viridis.

Abstract: An object of the invention is to provide an inorganic antibacterial/antifungal agent that have distinguished multiple functions on the whole with respect to antibacterial and antifungal activities, safety, stability, economical efficiency, and so on.

Abstract: A composition and method for treating Attention Deficit/Hyperactivity Disorder (ADHD) is provided which composition can be used both with and without ethical drugs now used to treat ADHD. The composition contains dimethylaminoethanol (DMAE), omega 3-fatty acids, betaine, oligomeric proanthocyanidins (OPC), folic acid, vitamins C, E, B12, B6, B5 and beta-carotene and minerals (calcium, magnesium, zinc and selenium). Ethical drugs such as amphetamines, methylphenidate HCl and pemoline are known to control ADHD, but each has significant side effects when used in their therapeutic dose. When combining the composition of the invention with such ethical drugs, the amount of the ethical drug can be lowered below a level which causes undesirable side effects which is an important feature of the invention. Preferred compositions of the invention contain one or more of lecithin, choline, 5-hydroxytryptophan, tyrosine, Reishi Extract, Kava Extract, Gingko, Ginseng and St. John's Wort.

Abstract: Dietary supplement compositions designed to be responsive to specific blood types, and thus most beneficial for people with specific antigenic blood types.

Abstract: Orally ingestible bioactive agents are disclosed which contain a triglyceride matrix and one or more polyphenols that improve the bioavailability of the bioactive agent. In particular non-limiting examples, the bioactive agent is a ubiquinone (such as Coenzyme Q), the triglyceride matrix is a soybean oil matrix, and the composition further includes additional anti-oxidants.

Abstract: A composition for use as cosmetic agent for enhancing breast growth and strengthening of the breast tissue comprises at least hop and ornithine. Fennel or a fennel derivative such as fennel leaf or fennel seed is preferably further added thereto. The composition can also be applied as medication for suppressing and preventing benign cysts. The composition can be manufactured in convenient tablet form and be made up wholly of natural constituents. Ingestion of the composition for a period of a few months will in most cases provide the first result.

Abstract: A cosmetic composition containing a flavonoid extract of ginkgo biloba leaves comprising 28 to 35% by weight of flavonoid glycosides and a maximum of 1% by weight of terpenes.

Abstract: The invention provides a process for reducing odour, bitterness, astringency and pungency of a Simmondsins extract by dissolving the Simmondsins extract in a solvent if the Simmondsins extract is in a dry form, reacting the liquid Simmondsins extract with a carbonaceous adsorbent, such as activated carbon, to obtain a mixture, separating the adsorbent from the mixture to obtain a purified liquid extract, and drying the purified liquid extract.

Abstract: The present invention relates to burnet extract and to external skin compositions comprising the burnet extract. The invention also relates to a method of preparing the burnet extract.

Abstract: A method for producing pure guar meal and the use of hydroxy propyl trimethyl ammonium chloride—guar meal obtained according to the method in clear aqueous cosmetic formulations which are intended to be applied on hair and/or skin and which can be washed out or rinsed off as conditioning agents or depositing agents to dilute cosmetic formulations.

Abstract: The invention provides a molding apparatus adapted to use a screw having an overall length permitting the use of an existing molding machine cylinder as it is, and is capable of realizing a gas impregnation step. The screw 3 for use in the gas impregnation step comprises a resin melting portion C disposed at an upstream position for rendering the resin molten, a molten resin nonfilled-up portion E integral with the downstream side of the resin melting portion C for making the resin lower than an inert gas at a gas supply opening 5 in pressure, and a gas impregnation portion D integral with the downstream side of the molten resin nonfilled-up portion E for supplying the inert gas and impregnating the molten resin with the inert gas.

Abstract: An improved working die and method of producing it are disclosed wherein a die blank presents a relatively smooth surface and has ceramic material molded on its smooth surface in a configuration corresponding to the design of the product to be cut or formed by the die.

Abstract: The present invention provides for a dual-functioning decorator coupler for insertion into a bag fabricated to hold food filling. The decorator coupler has a decorative opening and a non-decorative opening. The non-decorative opening is shaped to remain within the interior of the bag and the decorative opening is designed to extrude filling in a first decorative shape. The decorator coupler is also attachable to a decorative tip for extruding filling in a second decorative shape.

Abstract: Protective containers are provided for transporting moldable preform charges used in precision molding operations, in which the moldable material includes a conductive filler in a thermosetting resin matrix. The granular moldable material is loaded into the containers and compacted. Next, the loaded containers are transported to a molding station, where each preform of the moldable material is ejected from its container. The containers are sufficiently rigid to hold their shapes under high compaction pressures, thus to determine preform shapes with greater precision. By surrounding the preforms, the containers minimize evaporative loss of monomer, maintaining the preforms in a condition more suitable for molding, and reducing the impact of monomer loss on the surrounding environment. Each such container can take the form of a sleeve, or may have an end wall incorporating a flexure at one end.

Abstract: An apparatus and a method are disclosed for manufacturing an integral one-piece catheter having a tube and a hub. The method comprises feeding molten material into a mold having a mold cavity. A fluid such as a gas is injected into an inlet of the mold. This causes the cavity to eject the molten central region of the polymer through an exit channel. In one embodiment, a gas is injected into the hub portion of the cavity. In another embodiment, a gas is injected into the catheter portion of the mold.

Abstract: A composition including at least one of D-pantothenic acid and a salt of D-panthothenic acid, greater than 50 percent of non-biomass constituents of a D-pantothenic fermentation liquor, and 0 to 100% of the biomass from D-pantothenic fermentation liquor wherein composition is a solid, pourable composition in the form of particles.

Abstract: Electrostatic coating compositions are provided comprising a solids content of from 25% to 75% by weight gelatin and from 75% to 25% by weight oxidized starch; or comprising a solids content of from 25% to 75% by weight alginate and from 25% to 75% by weight starch.

Abstract: The invention relates to a chilled dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area. The product is formed of two or more doughs having different properties after baking. For example, one of the doughs may be crispy and the other chewy. Preferably, after baking the center portion of the dough product would be chewy and the edge portion would be crispy.

Abstract: Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. On sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.

Abstract: The invention relates to a dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area, and is refrigerated or frozen prior to use. The product is formed of two or more doughs having different properties after baking. For example, one of the doughs may be crispy and the other chewy. Preferably, after baking the center portion of the dough product would be chewy and the edge portion would be crispy.

Abstract: The dry composition has 50% w/w oil which contains polyunsaturated fatty acids such as omega-3 and/or omega-6 fatty acids, and 50% w/w of a starch based matrix. The starch based matrix has 70% by weight or more of a starch hydrolysate with a DE of 20-100 and a converted starch such as a thin boiled starch or a maltodextrin. The matrix can contain up to 15% of a cyclodextrin or lecithin. The composition is stable over time and is especially suited for use with food.

Abstract: A flexible paper microwave package in the form of an easily expandable, nontrapping bag (18) is disclosed including a bottom wall (20) and a top wall (22) interconnected together adjacent their circular outer peripheries (20a, 22a) by first and second interconnection portions (26a, 26b). In one preferred form, the top wall (22) is formed from a first portion (22d) having a generally oval shaped access opening closed by a generally oval shaped closure portion (22e) interconnected by a wet adhesive seal (40) to the first portion (22d). In a preferred form, the wet adhesive seal (40) is formed by a plurality of spaced, parallel bands (400, 401, 402) defining a plurality of spaced, parallel spaces therebetween for resisting any leakage from the interior of the bag (18) through the seal (40). The bottom and top walls (20, 22) expand into an opposing double domed shape as the food product is being popped, puffed, or expanded in the microwave oven.

Abstract: A package is provided, including a bag formed of a material comprising at least one layer, the bag having an exterior portion, an interior portion, an oxygen barrier and a moisture barrier, and being capable of holding a vacuum. Packaged therein is an item comprising a frangible material with a crush resistance or resistance to compression of less than about 7.0PSIA, the item being held in the interior portion of the bag. The interior portion of the bag has less than about 1ppm hexanal therein. A method for packaging the item is also provided.

Abstract: A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl can be manufactured by forming a bakable shell surrounding a fugitive space filling composition. Upon baking, the heat of baking results in a change of state such that the fugitive space filling material exits the interior of the bowl leaving a volume suitable for a single serving portion. The structure adapted for baking comprises an exterior dough shell and an interior fugitive section. Extruding the dough with a fugitive composition in the interior and sealing the extruded ends into a substantially rounded or spherical structure can make the production unit. In preparation, the unbaked bowl is baked leaving a spherical hollow structure.

Abstract: Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first milk-based, gel-based layer containing a dispersed oil phase and an oil soluble color within the oil phase. The first gel-based layer has a first color. A second gel-based layer, preferably also a milk-based layer, is adjacent the first gel-based layer. The second gel-based layer has a second color different from the first color. To further minimize color migration, the second gel-based layer can also contain a dispersed oil phase and an oil soluble color within the oil phase.

Abstract: A general process for the extraction of carotenoids from a carotenoid source such as a biomass, which may be various biomasses including the yeast Phaffia rhodozyma, comprises treating the carotenoid source at an elevated temperature with a solvent mixture comprising water, a hydrophobic carotenoid solvent such as vegetable oil and a water soluble co-solvent such as ethanol so as to extract the carotenoid source into the hydrophobic solvent. Benefits include (a) the ease of incorporation into the diet, (b) the increased bioavailability achieved and, (c) the ease of stabilization against oxidation.

Abstract: The present invention relates to the field of meat processing, and in particular the recovery and reuse of solutions injected into meat products. Methods are provided for injecting meat products with an injection solution, compressing the meat product to recover excess injection solution, and reusing the recovered excess injection solution to inject additional meat products. The present invention also provides systems and apparatuses for carrying out these methods. The present invention also provides meat products produced by these methods.

Abstract: A process and apparatus for treating fish or other animals by introducing tasteless smoke or carbon monoxide into the respiratory system, so that it is absorbed into the edible muscle tissue through the circulatory system. In one embodiment, tasteless smoke or carbon monoxide is entrained or dissolved in water in which fish are swimming. In another embodiment, tasteless smoke or carbon monoxide is introduced into a foam that is applied to the fish. Devices for entraining or dissolving the tasteless smoke or carbon monoxide into water or foam are also described.

Abstract: In the beer-making process, the wort is treated with a processing aid which is a composite of Carrageenan and polyvinyl polypyrrolidone (PVPP).

Abstract: Carotenoids are extracted from plant matter by mixing the plant matter and water to obtain a mixture of no greater than 10° Bx, crushing the mixture to obtain a pulp and a serum, and extracting the pulp to obtain a carotenoid containing plant oleoresin.

Abstract: A device for eliminating unwanted volatile components from beer wort comprises a column (1) comprising:

Abstract: A food product is portioned without having to saw through deep frozen bodies by forming a flat slab or plate of the nonfrozen food product and then cooling the product to a temperature at which it is stampable, e.g. −1° C. to −10° C. The slab is then stamped by a stamping grid on a ram or roll to form the individual portions which can then be deep frozen and may be breaded prior to being deep frozen.

Abstract: The present invention provides solid and liquid sweetening compositions with a high intensity sweetness containing aspartyl dipeptide ester compounds, processing of making the aspartyl dipeptide ester compounds, as well as food and beverages containing the compositions.

Abstract: Composite food having a gelling agent, possibly selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, uniformly distributed throughout, possibly selected from nonfat dry milk, butter, enzyme modified cheese, BBQ seasoning blend, cheddar cheese, sugars, milk protein concentrate, vinegar, and partially hydrogenated soybean oil, with the remainder of the composite made up primarily of water. The composite food product is substantially solid and self-sustaining at ambient temperature.

Abstract: Provided is a packaged emulsified beverage comprising (A) a diglyceride having, as a fatty acid constituent thereof, 15 to 90 wt. % of an &ohgr;3-unsaturated fatty acid and (B): a lipid selected from phospholipids and lypoproteins. The packaged emulsified beverage according to the present invention maintains good taste even after sterilization and at the same time is excellent in long shelf life.

Abstract: A process for producing instantly soluble tea tablets, comprising of the steps of: creating tea extract by soaking and extracting pulverized dry tea leaves with hot water and isolating the tea extract from the extracted mixture by filtering out insoluble residues; then concentrating said tea extract by evaporating a portion of water from said tea extract; adding food grade additives to adjust flavor; vacuum freeze-drying concentrated flavored tea extract to remove all volatile components to obtain tea powder. The tealeaves can be green tea, black tea, flower tea, red tea and herb tea. Adhesion agents and dispersing agents can be mixed with the freeze-dried tea powder, and then pressing into different three-dimension-shaped tablets.

Abstract: The invention provides a fat composition comprising:

Abstract: Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from egg yolk of 7×10−4% or more, and a total cholesterol content of less than 6×10−3%. This method comprises the steps of subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids; subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol; and mixing the processed dry egg yolk with other ingredients in an amount of at least 0.7% of all the ingredients used. The product obtained by this method has a significantly reduced cholesterol content although its egg yolk content is high. Further, this product is excellent in emulsion stability and thus scarcely undergoes separation during storage.

Abstract: An animal feed comprising a mixture of a liquid byproduct from agricultural processing and a fibrous portion from milling.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: The invention relates to a process for producing patties of minced meat, comminuted bread or comminuted rolls, eggs and chopped onions which are mixed to form a mixture and shaped to form a patty. It is an object of the invention to provide a process and a meat patty which differs in appearance and taste from the conventional meat patties and in addition has an improved shelf life. The object is achieved by the meat being cured pork.

Abstract: An improved rapidly disintegrating flavored film that quickly and completely disintegrates on food items, including precooked food items, such as hamburgers, chicken, and pizza, includes a hydroxypropyl cellulose, a modified starch and a flavor ingredient. The flavored films of this invention completely disintegrate on precooked food items in less than a minute, and often in less than 30 seconds, whereas previously known flavored films typically do not completely dissolve on precooked food items. The flavored films of this invention may be advantageously employed for uniformly and reproducibly flavoring food items at a desired level.

Abstract: A food supplement formulation effective to improve the function of the liver comprises selenium, milk thistle seed, phosphatidyl choline, dandelion root, l-methionine, l-taurine, N-acetyl-cysteine, alpha lipoic acid, artichoke leaf, green tea leaf, turmeric root, belleric myrobalan fruit, boerhavia diffusa, eclipta alba, waldelactones, tinospora cordifolia, andrographis paniculata, and picrorhiza kurroa.

Abstract: The present invention is directed to a process for preparing a carbohydrate polymer which comprises polymerizing a sugar at a temperature below the point of substantial decomposition thereof and under reduced pressure in the presence of a catalytic effective amount of an organic acid selected from the group consisting of a monocarboxylic acid, a lactone of a monocarboxylic acid and arylol, while removing water formed during said polymerization, said organic acid being non-volatile and having only one acidic functionality and having no amino groups thereon.