Abstract: Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

Abstract: A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life.

Abstract: Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.

Abstract: An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with the active ingredient at least partly fixed to and partly encapsulated by the carrier component. The active ingredient may be a bitter tasting polyphenol such as a flavonoid.

Abstract: Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, citric acid, calcium carbonate, sodium chloride, magnesium chloride, potassium bicarbonate, malic acid and a protein-based composition.

Abstract: The present invention concerns a stable calcium composition, a process for its preparation and its use for enriching food and beverages. The calcium composition comprises a calcium source, a citrate and a metal source selected from alkali and/or alkaline source.

Abstract: The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a first antimicrobial and chelating agent, and a sequestering agent, wherein the food thickener has a density of between 750 and 1250 grams per liter. The method for producing the thickener incorporates pretreatment of mineral water and xanthan, and specific heating steps. Also provided is method for producing thickened alcoholic beverages. The invention further provides a method for invoking a swallow response in dysphagic patients, the method comprising increasing the mass of food to between 750 mg per liter and 1500 mg per liter; and orally administering the food to dysphagic patients.

Abstract: An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with the active ingredient at least partly fixed to and partly encapsulated by the carrier component. The active ingredient may be a bitter tasting polyphenol such as a flavonoid.

Abstract: A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.

Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise intimate admixtures calcium carbonate and an acid such as citric acid.

Abstract: A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.

Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: Method and system embodiments of the present invention control the ascorbate concentration in produce treatments and particularly are exemplified in fresh cut fruit and vegetable treatments via measured refractivity and/or electrical conductivity of, and/or calcium ions present in, the treatment solution.

Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.

Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: Disclosed is a method for preserving and enhancing the shelf-life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids. The process can be used to make treated dry food ingredients such as carrot pomace powder that can be later rehydrated and used to make carotenoid rich doughs, which can be further formed by extruding, sheeting or other forming means and cut into pre-forms and thermally processed into ready to eat shelf stable snack foods. The process can also be used to enhance the shelf-life of carotenoid-rich thermally processed snack foods made from raw food ingredients such as sliced carrots.

Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.

Abstract: The present disclosure relates to value-added non-fried, crispy apple food products and a consumer-friendly process for manufacturing these products that does not use deep-frying in oil.

Abstract: A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol, stanol and a carboxylic acid in the presence of an effective amount of a catalyst selected from the group consisting of calcium oxide, calcium hydroxide, a calcium salt of a carboxylic acid, magnesium hydroxide and combinations thereof described herein below.

Abstract: The present invention relates to a process for preserving food products using a combination of calcium lactate and a sequestering agent. The sequestering agent can be selected from citric acid, tartaric acid, maleic acid, oxalic acid, ascorbic acid, ertythorbic acid, phosphoric acid, salts and mixtures thereof.

Abstract: The present invention relates to a pharmaceutical composition comprising lisinopril and dibasic calcium phosphate dihydrate (DCPD), produced by a process comprising mixing lisinopril and DCPD with a specific surface area of less than 1.5 m2g−1. The use of large particle sized DCPD in a lisinopril formulation/composition has the effect of reducing the amount of the lisinopril degradation product DKP that is formed, thereby increasing the shelf-life of tablets formulated with the larger sized DCPD, particularly those with low doses of lisinopril.

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: Compositions and processes are disclosed for treating fresh-cut apple pieces by dipping cut apple pieces in an aqueous solution containing GRAS (Generally Recognized As Safe) substances that protect the cut apple pieces from deterioration due to increased enzymatic activity, oxidative reactions, water migration and microbial effects during the extended shelf life of the fresh-cut apples pieces. The composition consists principally of L-cysteine, sorbitol and calcium chloride. A chelator such as sodium hexametaphosphate can be added to enhance the affiance of the agent. A synergistic effect is observed when apple pieces are packaged in a film that will equilibrate to oxygen and carbon dioxide levels in the range of 0.5-5.0% and 7.0-37.0%, respectively.

Abstract: A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least about 500 ppm. The vegetables may then be containerized and sterilized, frozen or dried. The zinc-blanched and frozen or dried vegetables may be sold as ingredients to the food industry, or they may be containerized and sterilized in brine, or in complex products, such as soups, sauces, or any other thermally processed products.

Abstract: Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fresh fruit, particularly the exposed skin of the fresh fruit. The method includes the following steps: providing a solution of fruit preservative comprising: water, calcium ions; and ascorbate ions, wherein the calcium ion and ascorbate ions are present in a ion ratio of preferably from about 1.5:1 to about 2.5:1; and, applying said fruit preservative to the fruit. Preferably the fruit is then stored at a temperature which will not freeze the fruit; temperatures of -6.degree. C. have been found not to freeze the apples. Preferably the fruit is stored at temperatures of between about -7.degree. C. to room temperature, about 20.degree. C., more preferably about -2.degree. to about 7.degree. C., most preferably from about 2.degree. C. to about 5.degree. C.

Abstract: A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.

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: A method of treating fresh fruit which gels the pectin in the fruit to keep the fruit's juice from separating from the fruit during subsequent processing. The method includes soaking the fruit in a calcium enriched solution for an extended period of time, i.e. from about 2 to about 6 weeks.

Abstract: The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

Abstract: Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex the chlorogenic acid present on the surface of the potato strips with the calcium ions and to also complex the ferrous iron which is present on the surface of the potato strips to prevent oxidation and subsequent discoloration. Such pretreated potato strips are then partially fried to produce an improved potato product for french frying. Calcium acetate preferably is employed.

Abstract: A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in foods containing gum, especially xanthan.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: The invention relates to a brine for conserving cucumbers in bulk which is low in sodium chloride and optionally sodium-free. The brine according to the invention is an aqueous solution containing per liter of the solution: at least 0.02 kg sodium or calcium chloride and 0.02-0.12 kg acetic or lactic acid or a non-toxic salt thereof. The taste, crispness and color of a product processed from cucumbers stored in this brine in containers equipped with stirring means for an extended period are equal to that of fresh packed cucumbers even in tropical climates and the brine can be reused after addition of make-up ingredients.

Abstract: The invention relates to a brine for conserving cucumber in bulk which is low in sodium chloride. The brine according to the invention is an aqueous solution containing per liter of the solution; at least 0.02 kg sodium chloride, 0,02-0.12 kg acetic or lactic acid or a non-toxic salt thereof, and at least 0.1 g calcium chloride. The taste, crispness and color of a product processed from cucumbers stored in this brine in containers equipped with stirring means for an extended period are equal to that of fresh packed cucumbers even in tropical climates and the brine can be reused after addition of make-up ingredients.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: A method of producing sulfite-free sugarbeet pulp involving contacting sugarbeet pieces with a sulfite-free aqueous solution containing a non-sulfite antioxidant composition containing sodium erythorbate, calcium chloride, araboascorbic acid, citric acid, trisodium citrate, and mixtures thereof.

Abstract: Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of novel apparatus which uses a screw conveyor which receives the pieces of food at its inlet end and moves them from its inlet end to its outlet end automatically while the treating solution is continuously injected into the conveyor to coat the food pieces. Injection of the treating solution is controlled in response to control signals derived from a gamma ray weigh scale which weighs the food pieces continuously as they pass through the conveyor, so that the amount of treating solution injected is maintained in predetermined proportion to the rate at which the food pieces pass through the conveyor.

Abstract: A process for preparing preserve of radish which comprises cleanly washing the raw material, dressing the raw material, shape-retaining by plasticization, heat treating for deodorization, impregnating with sugar solution in progressive stages, and preserve of radish prepared according to the above process.

Abstract: A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an amount sufficient to effect green color retention of green vegetables.

Abstract: A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milliequivalents of hydroxyl ion in a hermetically sealed container internally coated with an organic coating filled with an alkaline earth compound such as MgO, the vegetables being sterilized at 250.degree.-300.degree. F. to an F.sub.o value of at least 6 whereby the original color and flavor of the vegetables are retained.

Abstract: A process for coating artificially colored real cherries in which they are contacted firstly with an aqueous solution of an edible calcium salt, then with a warm aqueous solution of a low-methoxy pectin and finally with another aqueous solution of an edible calcium salt.

Abstract: In a process for treating shrimp that comprises (a) soaking whole, peeled and deveined shrimp in an aqueous solution containing at least one phosphate salt; and (b) thereafter freezing said soaked shrimp to preserve the shrimp for later cooking and consumption; wherein the improvement comprises carrying out sait soaking step for sufficient time and in the presence of an effective amount of a trace metal salt selected from the group consisting of calcium salts, magnesium salts, and mixtures thereof, in order to substantially maintain the trace metal content in said shrimp, whereby said treated shrimp will have white tissue coloration and a natural tender texture after cooking.

Abstract: A method for obtaining food products substantially free of aflatoxin in the form of particles, kernels, and the like, is disclosed wherein a food product such as whole grain seeds or whole kernel nuts are subjected to a weakly alkaline aqueous solution maintained at elevated temperatures for a short period of time, washing the thusly treated food product with water until the wash effluent indicates that it is pH neutral and separating the aflatoxin-contaminated food product from the uncontaminated food product. The uncontaminated food product sources can then be further processed to obtain a food product ready for consumption.