Abstract: The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin, and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting.

Abstract: Disclosed herein is a process for reducing the tendency of the pigment rubrolone to fade upon exposure to direct sunlight wherein the pigment is combined with quercetin-5'-sulfonate. Pigment compositions comprised of rubrolone and quercetin-5'-sulfonate as well as food compositions containing these components are also disclosed.

Abstract: An aqueous, proteinaceous concentrate for the cleansing of foodstuffs of animal or vegetable origin, consisting of:(a) from 0.1% to 20% by weight of water-soluble to water-dispersible proteins,(b) from 0 to 15% by weight of a water-soluble sequestering agent,(c) an effective amount of a preservative selected from the group consisting of (1) from 0.01% to 1% by weight of water-soluble food preservatives and (2) from 5% to 30% of ethanol,(d) from 0 to 0.5% by weight of food colors and food odorants, and(e) the remainder to 100%, water.

Abstract: A fish food composition and a process for using the composition are provided for enhancing the color of fish. The fish food composition is a combination of conventional fish food with pigmenting agents and limited amounts of the hormone testosterone. The process includes raising newborn fish on conventional fish food for five to eight weeks, and then continuously feeding the subject composition to fish for eight weeks to obtain peak coloration. The feeding of the new composition is continued for as long as color enhancement is desired.

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: After curing pig skins with hydrochloric acid, they are ground and then homogenized to a gel. The gel is extruded into a coagulating and tanning bath containing glutaraldehyde in a saturated sodium chloride solution to obtain a coagulated and tanned casing which is thereafter passed into a plasticizing bath containing glycerol and an oxidizing agent.

Abstract: A food additive composition admixed with fish mince consisting of a hydrophilic powdery colloidal solid having a particle size smaller than 20 mesh and comprising 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent and 30 to 0% of an edible oil or fat. The food additive can be prepared by adding a food-grade surface-active agent and an oil or fat to a melt or aqueous solution of a sugar alcohol or a sugar to dissolve them or disperse them in a fine particlar form, optionally adding a sugar alcohol or a sugar as a seed crystal, solidifying the solution or dispersion to form a colloidal solid, stabilizing the colloidal solid by crystallization, optionally drying the stablized solid, and pulverizing it to a particle size smaller than 20 mesh.

Abstract: Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing same are also disclosed.

Abstract: A method for preventing greening due to chlorophyll formation in raw unpeeled cold-stored potato tubers exposed to light prior to and including retail sale which comprises spraying or dipping the tubers in an aqueous emulsion containing a single surfactant so as to form a thin continuous film in and on the surface of the tuber which is relatively impermeable to carbon dioxide thereby ensuring an atmosphere containing at least 15% CO.sub.2 within the film and in the tuber. The surfactant preferably contains long chain fatty acid moieties and polyoxyalkylene or polyhydroxy moieties, and has an HLB rating below about 15. A modified process involves the addition of an organic acid, selected from aliphatic mono- and polycarboxylic acids having from 2-6 carbon atoms and at least one hydroxy or oxo group, and lactones thereof, excepting those dicarboxylic acids which readily form internal anhydrides, to the surfactant mixture in order to "tighten" the surfactant film formed on the tubers under treatment.

Abstract: L-2-amino-4-(2-aminoethoxy)-butanoic acid, methods for its preparation and novel intermediates employed in these processes are disclosed. L-2-amino-4-(2-aminoethoxy)-butanoic acid enhances ethylene production in fruit and therefore has utility as a ripening agent and as an abscission agent.

Abstract: Method for preparing a 3-deoxy-5-hydroxyanthocyanidin salt having a 4' and/or 7 OH substituent from a corresponding acylated flavanone, by (1) reducing the acylated flavanone in a solvent medium by reaction with an alkali borohydride to form a corresponding flavan not having an OH substituent at the 4 position, and (2) oxidizing the flavan or an acylated or hydrolyzed derivative of the flavan in an organic solvent medium by reaction with a halogenated benzoquinone in the presence of a strong acid and water. Suitable acylated flavanones include acetylated natural flavanones, especially acetylated naringenin and hesperetin.

Abstract: This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40.degree. to 45.degree. F for periods up to 10 months) to render them suitable for thermal sterilization at about 250.degree. F and for long-term storage in flexible plastic or plastic-aluminum foil laminated containers such as pouches without added liquid. The process comprises; (a) immersion of potatoes, either whole, sliced, diced or in any other convenient form, in an aqueous solution comprising citrate in combination with sulfur dioxide; followed by (b) immersion in an aqueous solution of an alkali metal pyrophosphate and optionally a reducing saccharide; followed by (c) immersion in an aqueous solution of an alkaline earth metal salt and optionally an alkali metal chloride. The so-treated potato product is then packaged in a flexible container and thermally sterilized.

Abstract: Methylenebis(dicyclopentyl phenols) in which at least one cyclopentyl group is ortho to the phenolic hydroxy group are effective antioxidants in a broad range of organic materials including mineral and synthetic lubricating oil and polyolefins.

Abstract: Raw fruits and vegetables are treated with an aqueous solution having a pH between about 4 and 7.5 and containing a selected ascorbate ion concentration in order to maintain desirable color, texture, odor and flavor characteristics when the fruit and vegetables are stored at aerobic refrigeration conditions for extended periods.

Abstract: A process for preparation of a cooked rice which has its grains joined together and a portion of its amylose and amylopectin modified by utilizing starch-complexing agents.

Abstract: A process is disclosed for producing a stable hydrophilic food product such as a fruit piece. The process comprises preparing a liquid shortening by heating the shortening to a temperature above the melting point thereof, heating fruit pieces above the temperature of the melting point of the shortening, admixing the fruit pieces and shortening until the shortening completely coats the fruit pieces, and cooling the coated fruit pieces.

Abstract: A process for preparing a soybean protein material having a red color which when combined with uncured meat makes a product having a uniform red color in the raw state and which when cooked has a uniform grey-brown color similar to cooked natural meat. This combined product is prepared by treating the soy protein material with a combination of the colorants betanin and canthaxanthin. The disclosure is directed to the special colored soy protein product, and also its combination with uncured meats.

Abstract: A method for preventing or inhibiting scald on apples which method comprises applying to said apples an effective amount of a composition comprising as active ingredient a compound selected from the group consisting of the compounds of the formula (I), ##SPC1##wherein R is methyl or ethyl, and salts thereof; and an inert carrier material therefore.