Abstract: An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a desired predetermined time.

Abstract: A method for color development of a crustacean in a fresh state, comprising the steps of: treating a crustacean such as a lobster or a crab, in which a shell thereof is left as it is or removed, with an alkaline aqueous solution having a pH value in a range of from 10 to 14 to thereby develop the red color of a carotenoid pigment; and the treating the crustacean with an aqueous solution of an edible acid, such as an acetic acid, to thereby perform neutralization.

Abstract: A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby controlling the browning reaction.

Abstract: Stable aqueous compositions of biologically active oils for the preparation of optically clear products for use in human or animal healthcare, for example beverages, are prepared.

Abstract: A cellulose-hydrate-based food casing impregnated on its inside with liquid smoke which has a pH of about 2 to less than 4 and additionally contains a viscosity-increasing compound, an emulsifier and a triglyceride or lecithin.

Abstract: A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Abstract: A animal product filled chew toy for dogs comprises a relatively hard hollow casing. A relatively soft animal product filling that includes a preservative, a gelling agent, an animal fat and a meat is contained within the hollow casing. The toy also preferably includes a mold inhibitor.

Abstract: The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for making the antibrowning/antioxidant compositions of the present invention. More specifically, the present invention provides natural-source, browning and oxidizing inhibitor compositions comprising S-sinapyl-L-cysteine, N-L-&ggr;-glutamyl-S-sinapyl-L-cysteine, S-sinapyl glutathione, or various mixtures thereof. Methods for making such natural, antibrowning/antioxidant compositions from pineapple juice and/or from pineapple processing plant waste streams include efficient and effective separation of the present invention compositions from unwanted sugars, acids, phenolic compounds, and other undesirable compounds present in pineapple juice and/or pineapple processing plant waste streams.

Abstract: The use of carotenoids as stabilizer of the color of riboflavin and/or riboflavin derivatives is described.

Abstract: This invention relates to the in situ process for converting non-free-form xanthophylls to free xanthophylls in the biological material of the plant. The method, more particularly, relates to a method that would liberate xanthophylls by transesterification of acyl-xanthophylls in plant materials which is used as a natural food colorant.

Abstract: Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility. The vegetable composition can also contain an enhancing agent which further improves the green color of the composition. Also disclosed are methods for preparing the vegetable composition and a food additive comprising the zinc salt of a fatty acid for use in preparing the vegetable composition. A vegetable composition having improved green color comprising a processed green vegetable and a water-soluble zinc salt with an enhancing agent is also disclosed.

Abstract: An oxygen-absorbing label consisting of a base sheet, adhesive on the base sheet for securing the base sheet to an internal surface of a container, an oxygen-absorbing composition on the base sheet, and a cover sheet secured to the base sheet to confine the oxygen-absorbing composition therebetween, the cover sheet being fabricated of material which will permit oxygen to pass therethrough but will not stain due to the oxidation of the oxygen-absorbing composition or due to contact with materials in the container. A plurality of the foregoing labels are mounted on a web to be used with conventional labeling equipment.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen french fried potato products by passing potato pieces through a solution containing 0.8% to 0.4% by weight of caramel, 0.02% to 0.08% by weight of oleoresin of turmeric, 0.3% to 1.4% by weight of dextrose or any other suitable reducing sugar, and 0.5% to 2.2% by weight of sodium acid pyrophosphate or any suitable effective food grade sequestering agent, then frying and freezing the potato pieces.

Abstract: The present invention relates to a browning composition which, when applied to a foodstuff, in particular meat or a meat product, imparts a browning effect to the surface of the substrate to which it is applied. More in particular, the present invention relates to a browning composition which can be applied by spraying on the foodstuff. This is achieved by dissolving or dispersing a browning agent in a water phase, and mix such water phase with an oil or fat phase to form an emulsion.

Abstract: A method of providing a stabilized sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the extracted cane juice is acidified immediately upon extraction by feeding it into a solution comprising ascorbic acid for preventing discoloration of the cane juice and also by feeding it simultaneously into an acidic solution of one of citric acid, malic acid, tartaric acid, phosphoric acid and a mixture thereof, for lowering the pH of the cane juice below a pH of 5. Furthermore, one of a sodium citrate solution, a potassium citrate solution, a sodium phosphate di-basic solution or a mixture thereof, is added to the cane juice for stabilizing it. The cane juice is then coagulated and flocculated to remove unwanted foulants and aromas.

Abstract: Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in good condition without spoiling for more than 1 month. For some fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months while other fruits and vegetables are preserved by 5 day pressure treatment at 175 Mpa (25,000 psi). Meat and seafood is preserved by pressure treatment in various marinades. Because no heat is used foods retain much of their firmness and texture.

Abstract: Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed by baking, mimics the frying step which is traditionally used in the production process of certain dough products.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.

Abstract: The present invention relates to an agent for enhancing and stabilizing the activity of Bifidus factor, containing at least one member selected from the group consisting of ascorbic acid, hyposulfurous acid and acetic anhydride as the effective ingredient, and by preparing the agent singly or in combination with Bifidus factor as a food and drink type or as a composition of pharmaceutical type, intestinal microflora can be ameliorated. The agent can be used as a selective medium for assaying the number of bifidobacteria.

Abstract: A cask for storing alcoholic beverage is made of a pre-treated wooden material, such as oak wood, wherein the method of pre-treatment includes soaking the wood in a salt solution and heating or toasting the wood thereafter to produce a color change in the wood. Is has been found that impregnating the wood with salt extracts is beneficial in respect of flavoring and coloring the alcoholic beverage.

Abstract: This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning.

Abstract: An improved pigment composition containing an anthocyanin pigment and a pigment-improving agent selected from the group consisting of flavonoid glycuronides, flavonoid glucuronides, and caffeic acid derivatives. The pigment-improving agents deepen and improve the intensity of the anthocyanin pigment and increase its stability in the presence of light, heat and/or pH.

Abstract: The color of vegetables and fruits which contain carotenoids is stabilized by adding to water particles of tea, by-products of tea extraction, a spice, rice bran, tomato skins, tomato seeds and/or paprika seeds so that the particulate material is contained in the water in an amount of at least 0.5 g per liter water, and vegetables or fruits which contain carotenoids are blanched in the particulate-containing water having a temperature between 70.degree. C. and 100.degree. C. for a time for stabilizing their color, and after which, blanch water is separated from the treated vegetables and/or fruits. Further, the particulate-containing water and the fruits or vegetables may be placed in and blanched in a pouch, particularly a water-permeable pouch so that blanch water may be separated from the pouch and so that particulate material is retained in the pouch.

Abstract: Stable aqueous compositions of biologically active oils for the preparation of optically clear products for use in human or animal healthcare, for example beverages, are prepared by a process comprising: (a) mixing 0.001-2.0% w/w of a biologically active oil or 0.1-2.0% w/w of a biologically active oil as a 20-30% dispersion in a suitable oil with 0.1-1.0% of an antioxidant or antioxidant mixture, (b) dispersing the mixture from (a) in 2-20 % of an emulsifier or an emulsifier mixture having an HLB (hydrophilc-lipophilic balance) value of 10 to 18 and heating to 50.degree. to 150.degree. C. so as to yield a transparent mixture, (c) raising the temperature of the mixture from (b) as appropriate whilst maintaining stirring to maintain a transparent mixture, and (d) combining the mixture from (c) with water having a minimum temperature of 95.degree. C. while continuously stirring to provide a trasparent composition.

Abstract: A method of inducing the formation of color determining compounds in a tea-based food product, characterized in that the tea leaves are treated with an exogenous laccase, polyphenol oxidase or peroxidase, in combination with a pretreatment with a tannase. Also, a treatment with a fungal laccase form a Pleurotus species can be performed to enhance the color of a tea-based product.

Abstract: Systems and apparatus for generating bioluminescence, and combinations of these systems and apparatus with inanimate articles of manufacture to produce novelty items are provided. These novelty items, which are articles of manufacture, are designed for entertainment, recreation and amusement, and include toys, paints, slimy play material, textiles, particularly clothing, bubbles in bubble making toys and other toys that produce bubbles, balloons, personal items, such as bath powders, body lotions, gels, powders and creams, toothpastes and other dentifrices, soaps, body paints, and bubble bath, foods, such as gelatins, icings and frostings, beverages such as beer, wine, champagne, soft drinks, and glowing ice, fountains, including liquid "fireworks" and other such jets or sprays or aerosols of compositions that are solutions, mixtures, suspensions, powders, pastes, particles or other suitable formulation.

Abstract: A striped and/or speckled dentifrice stable to color bleeding, wherein at least one dentifrice component contains a colorant entrained in a high density polyethylene matrix having a melting point range as measured by DSC is between about 110.degree. C. and about 145.degree. C., whereby on storage substantially no visually observable colorant bleeding is present in any other dentifrice component.

Abstract: Tea products, particularly black leaf tea and tea powder, derived from green tea leaf are manufactured by a process involving addition of zeolite, preferably a synthetic sodium or potassium zeolite, for reaction with tea ingredients present or subsequently produced to generate red colour species. The tea products produce beverages having enhanced colour characteristics, in terms of colour properties and speed of colour generation, compared with conventional products.

Abstract: A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a solution of sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride, and water in which the sodium citrate, ascorbic acid, sodium acid pyrophosphate, and L-cysteine hydrochloride have been diluted to a combined weight percentage concentration of from about 1.00 to about 1.

Abstract: Frozen fruit of at least one type is slowly thawed by refrigeration over a defined period of time, and then combined with a mix of 0.056% to 0.058% by weight of preservatives dissolved in purified water, 0.0% to 3.70% of natural sweetener or sweeteners, sufficient edible acid to give a pH range of about 2.3 to 3.8, and sufficient amounts of flavoring and coloring agent to give the desired flavor, color and consistency in the final product. The final fruit puree product has a brix value in the range of 6.0 to 25.0 which is a shelf-stable, ready to use fruit puree that does not require refrigeration.

Abstract: An encapsulated product is provided containing a substance such as essential oil used in flavors and fragrances encapsulated in dyed cell wall-derived material such as from a fungus. The encapsulated product can be produced by contacting a microbial cell having an intact cell wall and which is preferably alive with the substance to be encapsulated, allowing the substance to diffuse through the cell wall into the microbial cell to encapsulate the substance and contacting the microbial cell with a dye to adsorb the dye to the surface of the cell wall to give a visible color to the cell wall. Alternatively, the microbial cell wall can be dyed before the microbial cell is contacted with the substance to be encapsulated. The cell wall can be dyed with a color associated with a naturally occurring source from which the substance encapsulated is obtained. For example, when the substance is lemon oil, the cell wall is dyed yellow.

Abstract: A method of processing an ESL (extended shelf-life) refrigerated potato product (various cuts) is disclosed. The product is acid blanched when pasteurized and then "seeded" with lactic acid starter culture. The prepared product line has desirable organoleptic qualities and can be stored at refrigerated temperatures typical of commercial retail stores (30.degree.-56.degree. F.) as well as the home refrigeration system. The products have been proven to be pathologically safe when exposed to extended periods of temperature abuse.

Abstract: The present invention provides a coloring agent and process for preparing yeast cell ghosts having a light color and less flavor. The yeast cell ghosts are to be contained as a component of the coloring agent. Further, the yeast cell ghosts contain a proportion of intact yeast cell walls and one color source. The color source is selected based upon the desired color in the coloring agent and in any product in which the coloring agent is used, such as a pigment or dye. Also uses for the coloring agent are disclosed, such as their use in foodstuffs, pharmaceuticals and cosmetics. The coloring agents must be acceptable for food and pharmaceutical use. The steps for making the yeast cell ghosts are sequential and involve extracting yeast debris having a solids content not exceeding 20% by weight. An acid is used to perform the extraction and further treatment of the extracted debris with an alkali to obtain whole cells and cells having disrupted cell walls.

Abstract: The staining effect (particularly with respect to the staining of polyamides) of a colorant such as a dye used in foods and beverages is inhibited by a compound of the formula ##STR1## wherein: Z.sup.1, Z.sup.2, and Z.sup.3 are the same or different and are each a bridging radical or a direct bond,Ar.sup.1, Ar.sup.2, and Ar.sup.3 are the same or different and are aromatic or bicyclic radicals;Q is a fused, partially aromatic bicyclic radical,or Q is a carbohydrate residue having a non-repeating structure, in which case m is 1, or Q is a carbohydrate having repeating saccharide units, in which case Q along with its substituents is repeated m times, where m is the number of said repeating saccharide units, butwhen Q is not a carbohydrate residue, m is 1;R.sup.1, R.sup.2, and R.sup.3 are H or polyhydroxybenzoyl,R.sup.4, R.sup.5 and R.sup.

Abstract: An oxygen-absorbing label consisting of a base sheet, adhesive on the base sheet for securing the base sheet to an internal surface of a container, an oxygen-absorbing composition on the base sheet, and a cover sheet secured to the base sheet to confine the oxygen-absorbing composition therebetween, the cover sheet being fabricated of material which will permit oxygen to pass therethrough but will not stain due to the oxidation of the oxygen-absorbing composition or due to contact with materials in the container. A plurality of the foregoing labels are mounted on a web to be used with conventional labeling equipment.

Abstract: New cellulosic materials derive from pulps having an ISO brightness of from 80 to about 90 are disclosed. The celluloses substantially match the color of the food products admixed therewith to provide food products such as sauces, emulsions, frozen desserts, reduced fat products and the like with substantially uniform color. The invention also includes substantially non-agglomerating particulate cheese products such as grated or shredded cheeses in admixture with cellulose derived from a pulp having the ISO qualities described above. The cellulose is present in an amount which is sufficient to substantially prevent agglomeration of the particulate cheese product yet is sensorially undetected. Other aspects of the invention include methods of preparing the liquid, semi-solid or frozen food products containing the selected cellulose as well as methods of preparing the substantially non-agglomerating cheese product.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below.

Abstract: A process for coloring olives, using an aqueous erythrosine solution as the colorant.

Abstract: A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons are cooled to a temperature of approximately 36.degree. F. before they are graded and selected for further processing. The melons are then cut along their apexes to form melon halves. The seeds and soft tissue are removed from the melon halves, which are then cut to form melon segments. The finds are removed from the melon segments, which are then washed in a chilled chlorinated bath. The melon segments are then inspected and graded. Those melon segments that pass the inspection and grading process are then cut to form melon cubes that are washed in a chilled chlorinated water bath. The melon cubes are drained to remove chlorinated water, and the melon cubes are washed in a chilled citric acid and tribasic calcium phosphate bath.

Abstract: An aqueous composition for the preparation of optically clear products for use in human or animal healthcare comprising 0.1 to 2.0% w/w of an oil-soluble ingredient as a 20-30% w/w dispersion in a suitable oil or 0.1 to 5.0% w/v as the pure crystalline compound, 2-20% of an emulsifier having an HLB (hydrophilic/lipophilic balance) value of between 10 and 18 or where a blend of emulsifiers is employed, a calculated HLB value of between 10 and 18 and 0.1 to 1.0% of an antioxidant or a mixture of antioxidants. Processes for preparation of the compositions and their use in the preparation of beverages are provided.

Abstract: This invention relates to a process for preserving leafy produce. The process comprises exposing the produce to be treated for a period of time to a dilute aqueous solution of a preservative composition. The preservative composition comprises sodium or calcium hypochlorite, a chloride salt and water.

Abstract: The invention relates to a method of coloring a crystalline material, such as sodium chloride, and a product resulting therefrom. The method provides for a step of exposing a mixture of crystalline product and liquid coloring agent to microwave energy for a time sufficient to cause drying of the mixture. When mixed with table salt and other crystallized materials, a liquid food dye containing propylene glycol can be used in the concentration of between 0.1 and 2% by total weight.

Abstract: The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an edible oil under conditions such that the oil is absorbed into the nuts. The resulting nuts have the organoleptic character of full fat nuts but a much lower caloric content.

Abstract: Foods and food ingredients are sterilized and preserved by the application of pressure of 250 KPa (25,000 psi) for 5 days. Some seafood requires maintenance of pressure for the duration of storage. For most fruits and vegetables ripening is stopped by the pressure treatment and packaged products can be stored without refrigeration for at least 6 months. Because no heat is used foods retain much of their firmness and texture.

Abstract: The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This invention is useful in foodstuffs which are not subject to oxidation.

Abstract: Wheat-based products of improved brightness such as noodles, pastas, doughs and vital wheat gluten are provided which include a source of Zn.sup.+2 ion, most preferably zinc chloride, and/or a source of Al.sup.+3 ion, most preferably aluminum sulfate. The Zn.sup.+2 and/or Al.sup.+3 source is added to the starting ingredients and serves to give bright products less prone to show browning off-color. Zn.sup.+2 and/or Al.sup.+3 ion also permits preparation of aqueous gluten dispersions without the need for contaminating acids or bases.

Abstract: The present invention provides a water insoluble coloring agent containing glucan-containing yeast cell ghosts which contain a proportion of intact yeast cell walls and at least one water soluble color source. The color source is selected to give the desired color in the coloring agent and in any product in which the coloring agent is used and may be any dye or pigment. For uses such as in foodstuffs, pharmaceuticals and cosmetics, the coloring agents must be acceptable for food and pharmaceutical use.