Abstract: A composition comprising phospholipid and surfactant for remediating water, such as groundwater, contaminated with halogenated organic compounds. The composition may further comprise a free iron source. The composition is used in a method for remediating contaminated water, such as groundwater, through bioremediation.

Abstract: Phytic acid is added to wine to chelate polyvalent iron cations. A calcium salt is added to co-precipitate the complex that subsequently is removed by filtration. This method effectively, inexpensively and safely removes excessive levels of iron in wine, sparkling wine, and other beverages without changing the pH, color or taste.

Abstract: The present invention is related to feed granules comprising a feed enzyme and a copper ion donor.

Abstract: A method of removing or reducing a component of a foodstuff is disclosed. One method utilizes an ion exchange resin configured with a strongly basic counter-ion such as a quaternary amine. The strongly basic anion may be exchanged with a second anionic group such as hydroxyl, or a weak acid anion such as bicarbonate, carbonate, acetate, phosphoric and carboxylate to create an ion exchange resin comprising substantially a second group functionality. Sulfite containing beverages such as wines, beers, whiskeys or non-alcoholic beverages may be contacted with the ion exchange resin having the second group functionality to entrain a substantial quantity of the sulfites in the ion exchange resin and reduce the sulfite level of the beverage.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a designated metal ion from the liquid nutrient for inhibiting growth of microbes in the liquid nutrient.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a designated metal ion from the liquid nutrient for inhibiting growth of microbes in the liquid nutrient.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a designated metal ion from the liquid nutrient for inhibiting growth of microbes in the liquid nutrient.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent for removing a designated metal ion from the liquid nutrient for inhibiting growth of microbes in the liquid nutrient.

Abstract: The invention concerns a method for isolating milk proteins from milk or from whey comprising steps which consist in passing the milk or whey over a cation-ex-changing resin, eluting the fraction retained by an aqueous salted solution and desalting and sterilizing the eluate. The invention also concerns a milk protein fraction obtained by said method and its use for preparing pharmaceutical and food compositions.

Abstract: In the method of producing a malt alcohol beverage, an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage. As a result, the aging of flavor after production can be suppressed and the flavor immediately after production can be maintained over a prolonged period of time.

Abstract: Juices are processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the juice with an adsorptive rein in order to provide an enhanced fruit juice supply. Preferred juices are citrus juices.

Abstract: A method for desalting nutritional supplements with animal protein, and a method for regenerating the ion exchange resin used in the desalting process are provided. The desalting method includes: (1) setting up a first, and a second columns containing strongly acidic cation exchange resin, and strongly basic anion exchange resin respectively; (2) passing the nutritional supplement, predetermined temperature and volume, through the first column to exchange sodium ions in the supplement for the cations, and thruogh the second column to exchange the anions; and (3) concentrating the nutritional supplement.

Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.

Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.

Abstract: A milk basic protein fraction is heated if necessary, the resulting precipitate is removed to recover the resulting supernatant, alcohol is added to this supernatant, a fraction containing a high concentration of milk basic cystatin is recovered by removing the resulting precipitate and brought into contact with a carrier containing a sulfuric acid group, such as heparin, to recover a fraction which is not adsorbed onto the carrier, and this fraction is then treated with an ultrafiltration membrane having an cut-off molecular weight of 10-50 kDa to recover the permeate to produce a fraction containing a high concentration of milk basic cystatin.

Abstract: Sweetener compositions containing granulated artificial and/or intense sweeteners, and water-soluble/water miscible fractions of inulin. The water soluble/water miscible fractions of inulin comprise polysaccharides in which at least 5 grams of said fractions are soluble in 100 ml. of water at temperatures of about 25° C., and below.

Abstract: A method for desalting nutritional supplements with animal protein, and a method for regenerating the ion exchange resin used in the desalting process are provided. The desalting method includes: (1) setting up a first, and a second columns containing strongly acidic cation exchange resin, and strongly basic anion exchange resin respectively; (2) passing the nutritional supplement, predetermined temperature and volume, through the first column to exchange sodium ions in the supplement for the cations, and thruogh the second column to exchange the anions; and (3) concentrating the nutritional supplement.

Abstract: The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

Abstract: The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Abstract: A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.

Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.

Abstract: A preparative method of isolating a preselected whey protein or group of whey proteins from a solution is provided. The method comprises the following steps: (a) contacting a whey protein solution with the preselected ion exchanger for a time and at a temperature sufficient to enable the preselected whey protein to be adsorbed; wherein the whey protein solution has (1) a protein content in the range of about 5% to about 20% by weight, (2) a pH of a preselected level, which is the level at which the preselected whey protein or group of whey proteins selectively binds to the preselected ion exchanger, and (3) a reduced ionic strength; and (b) recovering either or both of the following: (1) the whey protein component adsorbed in step (a), and (2) the breakthrough whey protein component not adsorbed in step (a).

Abstract: Preservative compositions using GRAS (generally recognized as safe) ingredients are incorporated into a commercially viable three-stage preservation process for mushrooms. The process includes contacting the mushrooms with a high pH solution for microbial reduction; a neutralizing step to return the pH of the mushrooms to their about physiological pH; and an anti-browning step that incorporates suitable antioxidants and ancillary compounds to maintain the color of the finished product. Specifically disclosed is a method for preserving fresh mushrooms comprising the steps of exposing the mushrooms to a aqueous anti-microbial solution with a pH of 10.5-11.5; treating the mushrooms with a pH neutralizing buffer consisting of an organic acid and a salt of an organic acid and then subjecting the mushrooms to a combination of an anti-browning agent, a source of calcium and a chelating agent.

Abstract: A method for producing low potassium juice with improved taste. The process includes the steps of treating potassium-containing juice with a cation exchange resin to remove 90% or more of the potassium content in the juice and adding a calcium compound which is calcium carbonate in the form of solid. The juice produced has improved taste and nutritional balance. It is also good for patients suffering from kidney failure.

Abstract: A method of treating whey for demineralization purposes, the method comprising a stage of separating out salts by transfer through electrodialysis or nanofiltration membranes, wherein, upstream from this separation stage, the method comprises in succession at least one step of exchanging divalent cations for protons and at least one step of exchanging divalent anions for chloride ions.

Abstract: The present invention is a process for concentrating aqueous epigallocatechin gallate (EGCG) solutions by feeding an aqueous EGCG solution to at least one membrane module under pressure to provide a permeate purge and a retentate return so that in the latter the concentration of EGCG is increased. The permeate purge and the retentate return are then collected.

Abstract: An assay comprises contacting cells containing a conformationally altered protein with test compound and determining if the altered protein is cleared. The cells may be scrapie-infected neuroblastoma cells. Another assay comprises contacting organ or tissue homogenate (at pH 5.0 or less) with test compound to determine if altered protein in the homogenate is cleared. The homogenate may be brain homogenate from a transgenic mouse infected with human prions. Compounds which are found to clear the altered protein are useful in preventing, arresting and/or reversing (i.e. treating) a disease associated with the conformationally altered protein.

Abstract: Disclosed are beverage products with improved vitamin stability. The beverage products include an effective amount of a aminopolycarboxylic acid as well as an effective amount of a polyphosphate, and can be enriched with one or more vitamins or other nutrients. In one embodiment, the beverage products include added water, fruit juice, ascorbic acid, ethylene diamine tetra-acetic acid (EDTA), sodium hexametaphosphate, and potassium sorbate. The beverage can be packaged in relatively inexpensive HDPE-type containers which are generally oxygen permeable, and do not require the use of special oxygen barrier packaging to preserve the vitamins and flavor oils from oxidation.

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: An oxygen scavenging composition composed of a carrier and a metal coated, inert, porous particulate material having the metal substantially in a zero valence state. The composition is contained within the interior cavity of a container to scavenge oxygen therein. The composition may form at least a part of the interior surface of the container or be present therein in the form of a film, mat, sachet or ceramic.

Abstract: Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours are analyzed by derivatizing the amino acids therein and measuring derivatized tyrosine content. In the case of dough analyses, the dough samples are periodically fluorometrically analyzed to determine tyrosine bond levels therein. Such data is then compared with preestablished standards and modifying additives such as oxidizing agents or free tyrosine can be added to adjust the tyrosine bond formation rate and tyrosine bond content of the dough.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100° to about 140° F. (from about 37.8° to about 60° C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 20% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate having an average chain length ranging from about 17 to about 60: from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 61 ppm to about 220 ppm of hardness. These noncarbonated beverage products can be stored at ambient temperatures for at least about 28 days without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: A procedure for reducing the patulin content in a fruit juice which includes presenting the juice to a resin material having in abundance micropores of less than 20 Å minimum pore width and at least a pore surface capable of retaining patulin by the forces of chemisorption. Preferably the resin has weak base functionality and is substantially devoid of mesopores and macropores. The resin preferably has a surface area of greater than 900 m2/g (BET) and the resin has been hypercross-linked whilst in the swollen state. Regeneration involves the conversion of the resin held patulin to a more easily flushed out derivative using ammonia or a volatile base, preferably generated in situ from a high pH solution.

Abstract: Novel polymer complexes based on a polymer which contains copolymerized 50-99.5% by weight of at least one basic heterocycle having a pKa of at least 3.8. Use of the complexes of the invention for removing interfering compounds from liquids and in particular beverages, especially for removing sulfur compounds from wine or wine-like beverages.

Abstract: Lightly cooked cereal dough products are provided that are fortified with at least a 0.3% calcium at least a portion of which is supplied by CaCO2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal finished products are fabricated from cooked cereal doughs that can comprise rice and/or corn and minor levels of other conventional cereal ingredients and calcium carbonate. The cooked cereal doughs additionally contains effective amounts of calcium sequestrants. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products are: A. providing a lightly colored calcium fortified cooked cereal dough or mass containing at least 0.3% calcium (dry weight basis) at least a portion of which is supplied by calcium carbonate and sequestrants; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the present rice based finished food products fortified with high levels of calcium.

Abstract: The present invention relates to a process for producing a substantially pure &kgr;-casein macropeptide fraction having nutraceutical properties by contacting whey with an anion exchanger to yield a bound whey protein fraction enriched in &kgr;-casein macropeptide fraction and an unbound whey protein fraction depleted in &kgr;-casein macropeptide; and contacting the bound whey protein fraction enriched in &kgr;-casein macropeptide fraction with an adsorbent, specifically an immobilized metal affinity adsorbent, to separate out the substantially pure &kgr;-casein macropeptide fraction.

Abstract: The combination of a chromium ion and a carboxylic acid ion selected from the group consisting of a formate ion, a malate ion, and a fumarate ion is an effective feed supplement for ruminant animals and improves their weight gain, feed efficiency, body composition, and milk production.

Abstract: An active coloring concentrate can be prepared from the juice of cranberries and blueberries by treating juice or homogenate with an appropriate binding matrix. Assorted ion exchange resins such as cholestyramine are effective binding matrices, but the currently preferred material is a food grade of cross-linked polyvinyl pyrollidone. The binding matrices are used to concentrate active materials from cranberry and a colored solid is produced. This substance shows anti-bacterial and anti-viral properties. It can be readily consumed as a therapeutic or nutraceutical, used as a coloring agent, or it can be used topically. Significant amounts of active concentrate can be produced from cranberry presscake which is normally a waste material.

Abstract: An oxygen scavenging composition composed of a carrier material and a metal-loaded cationic exchange material having the metal in a zero valence state. The composition is contained within the interior cavity of a container to scavenge oxygen therein. The composition may form at least a part of the interior surface of the container or be present therein in the form of a film, mat, sachet or ceramic.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: A cholesterol oxide adsorbing agent whose effective component is a plant-derived water-soluble polysaccharide, a process for producing the cholesterol oxide adsorbing agent characterized by extraction of the polysaccharide from the plant at from 80.degree. C. to 130.degree. C., a method of adsorbing cholesterol oxide using the plant-derived water-soluble polysaccharide, and a process for producing foods characterized by adding the plant-derived water-soluble polysaccharide to foods containing cholesterol or cholesterol oxide.

Abstract: A process for preparing a separated soybean protein, by the steps of preparing an aqueous slurry of defatted soybeans, removing water-insoluble components from the slurry and collecting a protein component from the obtained soybean milk, wherein in preparing an aqueous slurry of defatted soybeans, an antioxidant and a chelating agent are added, or at least one member selected from the group consisting of ascorbic acid, erythorbic acid and their salts is added in an amount of at least 0.1 part by weight per 100 parts by dry weight of the defatted soybeans. The process gives a soybean protein which shows improved resistance to discoloration when heat-treated at a high temperature.

Abstract: The present invention relates to methods and materials for use in processing citrus products, and more particularly, the debittering and/or deacidifying of juices. In one preferred embodiment, the citrus juice debittered and/or deacidified by the present invention is grapefruit, while in an alternative embodiment, the citrus juice debittered and/or deacidified is orange juice. The methods allow for high flow rates which, in turn offer advantages associated with permitting high throughput of juice to be treated.

Abstract: Described is a process for making a liposomal, ion-exchange whey protein and products thereof, which result in the sustained release of amino acids into the body's circulation to generally promote skeletal muscle protein synthesis, decrease body fat in association with diet modification and improve exercise performance. The whey protein is preferably encapsulated in a liposome using a cold, or non-heated, process. After the liposomal, ion-exchange whey protein has been prepared, it is then preferably lyophilized to deliver macronutrients for use as a sports nutrition supplement and for use in medical or clinical catabolic applications.

Abstract: The present invention relates to a method for the removal of polyphenols and proteins simultaneously from a beverage by contacting the beverage with an ion exchanger that is capable of adsorbing both types of substances. The characteristic feature of the ion exchanger to be used is that it is a water-insoluble porous hydrophilic matrix to which ion exchanging groups are covalently bound.

Abstract: A method for removing a selected contaminant from a liquid food product is disclosed. A special application of the method is for removing an antibiotic from milk. The method comprises the steps of contacting the milk with a matrix-antibody composition, wherein the antibody has a specific affinity for the selected contaminant, for a time and at a temperature sufficient for the contaminant to bind to the antibody to form a complex, and separating the complex from the food product. The matrix-antibody composition is regenerable by treating the complex with high ionic strength solution to release bound contaminants from the antibodies.

Abstract: It is the object of the present invention to provide a coffee extract manufacturing method which prevents deterioration of flavor and precipitation in the coffee extract during long-term preservation and also keeps a sealed container filled with the coffee extract from expanding to deform or break for long preservation or heat sterilization. The invention is directed to a coffee extract manufacturing method allowing a long-term preservation, which has achieved the above object by adding strong alkaline salt that is alkaline noncarbonate into coffee extract.