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: Sweet whey is demineralized by an electrodeionization process by passing sweet whey to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Abstract: The present invention provides a basic protein and a basic peptide composition which can be administered orally and has the ability to stimulate osteoblast proliferation, strengthen bone and inhibit bone resorption. Said basic protein has the following properties: (1) a molecular weight distribution of is 2,000-24,000; (2) an isoelectric point distribution of is 7.5-11; and (3) it is comprised of more than 10% of basic amino acids. Said composition can be obtained by the following steps: After milk, or raw material derived from milk, is loaded onto a cation exchange resin column, a fraction is obtained by eluting with an eluent of 0.1-1.0M salt concentration, precipitate removed by (i) heating to over 75.degree. C., (ii) by adding alcohol so that the final concentration thereof is 10-50% or (iii) by adding salts so that the final concentration thereof will be more than 0.2M; and the supernatant thereof containing the basic protein fraction recovered.

Abstract: The present invention relates to a process for producing kappa-casein macropeptides having nutraceutical properties from whey using two ion exchangers of opposite polarity in series. A hydrolyzed kappa-casein macropeptide nutraceutical food product having less than about 4% total of the hydrophobic aromatic amino acids phenylalanine, tryptophan and tyrosine is also contemplated.

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: Tea leaves are extracted in warm or hot water, and the obtained extract is contacted with a cation exchange resin ionically bonded to potassium ion. The potassium ion is ionically bonded to the cation exchange resin in advance. Divalent ions in the tea beverage are replaced with the potassium ions from the cation exchange resin. The electrical conductivity of the extract is controlled in this whole process. The natural flavor and quality of the tea are thereby maintained more certainly, since metal ions that cause muddiness or precipitation are effectively removed.

Abstract: A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65.degree. C.), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents, followed by storage in modified atmosphere packaging. The process may comprise two stages, in which sodium erythorbate in solution (approximate pH 7.8) is used both as the neutralizing agent and the reducing agent. Alternatively, the process may comprise three stages, in which a solution of the salt of an organic acid (such as sodium citrate) is used to neutralize the potato surface following the heated acid dip, and a third stage containing the reducing agents sodium erythorbate and erythorbic acid are combined at a final pH of greater than 4.3. Chelating agents or sequestrants may be added to the solutions.

Abstract: A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.

Abstract: An adsorbent is described, which has a pore structure suitable for the selective and efficient removal of bitter components from fruit juice, and which does not contain ionic functional groups or the like in the structure thereof and can be easily handle, and more specifically, which comprises a porous crosslinked polymer produced from an aromatic vinyl monomer compound, and in which the specific surface area per dry unit weight, the pore volume per water-wet unit volume, and the specific surface area attributable to pores having a radius not smaller than 50 .ANG. per water-wet unit volume are not smaller than respective specific values. A process for producing the adsorbent and a method of treating fruit juice using the adsorbent are also described.

Abstract: A food and drink containing a composite ferrosoferric compound and Japanese apricot vinegar is disclosed.

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 crosslinked popcorn polymer of vinyl pyrrolidone and a crosslinker containing a pendant divinyl moiety and a chelating group capable of complexing a heavy metal ion in aqueous solution.

Abstract: Vegetables or macerated vegetables were washed with water passed through ion-exchange resins capable of removing NO.sub.3 - and NO.sub.2 -ions to remove nitrate nitrogen harmful to human body, then pulverized by freeze-drying. Then, powdered vegetable juice is obtained by adding components effective for healthy life thereto.

Abstract: A process for preparing storable vegetable juice comprising crushing vegetables to extract juice, adding an organic acid to the vegetable juice, and treating this vegetable juice with a weakly basic anion exchange resin on which an organic acid has previously been adsorbed and a food containing a vegetable juice prepared by the process. The process can produce vegetable juice which can be stored at room temperature, produces no bad odor when stored at room temperature, and is free from a resin odor which has been unavoidable when a weakly basic anion exchange resin was used.

Abstract: The present invention relates to methods and materials for use in processing citrus products, and more particularly, the debittering of juices. In particular, the present invention is suited to the debittering of citrus juices. In one preferred embodiment, the citrus juice debittered by the present invention is grapefruit or 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: Paraffin oil and lactulose-based jellied clear laxative emulsion containing from 75 to 85 parts by weight of liquid paraffin oil and from 25 to 15 parts by weight of an edulcorated lactulose aqueous solution. The invention also concerns a method for the preparation of said emulsion.

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: A method is disclosed for the sequential separation of whey proteins using radial-flow chromatography. Different buffer systems adjusted to suitable pH and ionic strength are utilized in the separation process. The method separates at least five different proteins from whey. Infant feeding formulas, and other food formulations are also disclosed incorporating therein in different proportions various proteins separated from the whey.

Abstract: A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus content. The method comprises the steps of adjusting pH of the solution containing the whey protein to below 4, and contacting the solution with a cation exchange resin, sequentially contacting the solution with an anion exchange resin, thereby reducing the phosphorus content to below 0.15 mg per gram of protein, and the highly purified low-phosphorus whey protein hydrolysate of the present invention is available by hydrolyzing the above-mentioned low-phosphorus whey protein with proteases.

Abstract: A smoke coloring and flavoring composition containing about 10 ppb or less benzo(a)pyrene, and its method of preparation by contacting a water-insoluble tar by-product from the pyrolysis of wood with a nonionic resin.

Abstract: A ready-to-eat cereal product fortified with ferric EDTA as the iron source. The cereal product comprises about 0.1 to about 300 mg of ferric EDTA product per ounce of said cereal product, preferably 13 to 140 mg per ounce. The total iron content present is in the range of about 0.1 to about 39 mg per ounce of the cereal product, and preferably about 1.8 to 18 mg per ounce. The cereal product can also be fortified with a ferric EDTA complex in combination with an additional iron fortificant. The invention also provides for a method to prevent or treat iron-deficiency anemia by administering a ferric EDTA fortified ready-to-eat cereal.

Abstract: A hydroxycitric acid concentrate prepared from Garcinia rind including 23 to 54% by weight free hydroxycitric acid, 6 to 20% by weight lactone of hydroxycitric acid, 0.001 to 8% by weight citric acid, and 32 to 70% by weight water, wherein the free hydroxycitric acid, the lactone of hydroxycitric acid and the citric acid constitute 94 to 99% by weight of total solutes dissolved in the water. Also disclosed is a method of preparing such a concentrate from Garcinia rind, as well as food products containing hydroxycitric acid.

Abstract: The invention relates to the use of alpha-ketoglutarate or analogues thereof in the preparation of a medicament for treatment of critically ill patients for improving protein synthesis capacity, maintaining energy level, preserving the lean body mass and for improving the glutamine content in skeletal muscle. The medicament contains preferably alpha-ketoglutarate in such an amount, so that it provides more than 0.25 g/kg body weight/day of alpha-ketoglutarate, when administered to the patient. The medicament can also comprise conventional amino acid solution and/or glutamine or analogues thereof, L-asparagine and/or acetoacetate. The invention also relates to a composition comprising conventional amino acid mixture and alpha-ketoglutarate or analogues thereof, in such an amount, so that it provides more than 0.25 g/kg body weight/day of alpha-ketoglutarate, when administered to the patient, optionally with the addition of glutamine or analogues thereof, L-asparagine and/or acetoacetate, glucose and/or fat.

Abstract: A stable, pourable gelled beverage containing gellan gum. A process for preparing a gelled beverage which involves dispersing gellan gum and other beverage ingredients in solution agitating the solution, heating the solution while stirring, and concurrently rapidly cooling and shearing the solution. The beverage, which does not require the presence of other gelling agents or stabilizers, contains between about 0.01% and 0.15% gellan gum.

Abstract: A method for promoting growth in fish comprising administering a low level dosage amount of zearalanol to fish. The zearalanol may be conveniently administered to the fish via a novel fish feed formulation comprising a conventional feed mixture supplemented with a relatively low dosage amount of zearalanol ranging from 1 to 20 parts per million (ppm) zearalanol in the feed. In another embodiment, the zearalanol may be administered to the fish in the form of a novel complex of zearalanol and a cyclodextrin compound which further enhances the growth process.

Abstract: The present invention relates to a process for obtaining sterile milk, wherein the calcium ion content is reduced preferably to half of the naturally occurring amount by means, for example, of ion exchange or dialysis, and the milk is then filtered sterile, and if desired calcium ions are added again to restore the natural content.The product thus obtained has all of the biological activities as well as virtually the original composition, but it is free of bacteria, fungi and spores and will keep for a longer time.

Abstract: A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in hydroxyl form. It enables largely colourless products having little or no bitterness, high viscosities and little hygroscopicity to be obtained. The products obtained may be used as sugar substitutes or fat substitutes.

Abstract: An antimicrobial composition comprising a Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

Abstract: A method of treating biomass material e.g. straw, comprises heating the biomass material to a treatment temperature below a temperature at which the material would undergo combustion, washing the biomass material, and partially redrying the washed material thereby to produce a material which may be used as a substitute for peat.

Abstract: A process of enriching hyroxycitric acid (HCA) from Garcinia rind in which a salt-free water extract of Garcinia rind is loaded onto an anion exchange column, eluted with a metal hydroxide for release of HCA. The water-extract is then treated with a cation exchange column to make free HCA as a free acid. The water extract is loaded at a capacity of 100 to 125% of the anion exchange column and at a capacity of 50 to 90% of the cation exchange column. The HCA can be added to food products such as beverages and snack bars.

Abstract: The invention provides for a ready-to-eat cereal product fortified with ferric EDTA as the iron source. The cereal product comprises about 0.1 to about 300 mg of ferric EDTA product per ounce of said cereal product, preferably 13 to 140 mg per ounce. The total iron content present is in the range of about 0.1 to about 39 mg per ounce of the cereal product, and preferably about 1.8 to 18 mg per ounce. The cereal product can also be fortified with a ferric EDTA complex in combination with an additional iron fortificant. The invention also provides for a method to prevent or treat iron-deficiency anemia by administering a ferric EDTA fortified ready-to-eat cereal.

Abstract: An additive for cholesterol-containing food, containing a rice bran component and/or a derivative thereof as an active ingredient, a method of using same, and food treated thereby; and a process for producing mayonnaise controlled in the rise of a blood cholesterol level, or the absorption of cholesterol. A method of decreasing the effect of cholesterol contained in food on a living organism, for example, controlling the rise of a blood cholesterol level by adding to cholesterol-containing food a food additive capable of forming a complex with cholesterol, such as an extract of a rice bran component, .gamma.-orizanol (.gamma.-OZ) which is a mixture of esters of ferulic acid with various alcohols prepared by refining said extract and/or a derivative of a rice bran component, thereby forming a cholesterol complex of the food additive, whereby the cholesterol contained in food becomes nonabsorbable by a living organism or can be removed therefrom.

Abstract: A process for removing aluminum ions from beer or juice, in which the beer or fruit juice is contacted with from 5 to 2500 g per 100 l of a polymer which contains, as copolymerized units, from 50 to 99.5% by weight of at least one basic vinyl heterocycle having a pK.sub.a of at least 3.8 and from 0 to 49.5% by weight of another copolymerizable monomer, and which was prepared in the absence of oxygen and polymerization initiators and in the presence of from 0.5 to 10% by weight, based on the monomers, of a crosslinker.

Abstract: Whey or whey concentrate is adsorbed on an ion-exchange resin and non-protein nitrogen (NPN) is selectively desorbed by the use of whey or whey concentrate or eluent, thereby whey, whey concentrate or solution with sodium of a low content and with NPN of a high content being obtained efficiently.

Abstract: Method and apparatus for the treatment of fluids, particularly wine, to remove unwanted substances. The wine is treated in a reverse osmosis (R.O.) treatment unit, generating a retentate and a raw permeate. The membrane for the R.O. unit is selected to pass in the permeate the unwanted substances, such as volatile acidity (ethyl acetate and acetic acid). The raw permeate is subjected to a treatment column. In the case of volatile acidity, this is an anion exchange column, which removes the acetic acid from the permeate by anion exchange and removes the ethyl acetate by base hydrolysis. This produces a purified permeate, which is depleted in volatile acidity, but contains other components desirable for the wine. The purified permeate is then recombined with the retentate from the R.O. column, and the result is wine with the volatile acidity and little else removed. This wine may be recirculated through the system to remove yet more of the volatile acidity.

Abstract: The invention is directed to precipitating whey lipids from a source material such as whey by adding a sufficient amount of chitosan to form a chitosan-lipid complex, and subsequently precipitating out the lipid from the resulting whey supernatant. The precipitate is removed either by filtration or centrifugation. The supernatant contains all the whey proteins which may then be recovered by conventional means such as ultrafiltration and spray drying.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 900 ppm to about 3000 ppm of a polyphosphate; from about 400 ppm to about 1000 ppm of a preservative selected from of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 10% 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, typically for at least about 20 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: Whey or whey concentrate is adsorbed on an ion-exchange resin and non-protein nitrogen (NPN) is selectively desorbed by the use of whey or whey concentrate or eluent, thereby whey, whey concentrate or solution with sodium of a low content and with NPN of a high content being obtained efficiently.

Abstract: A pressed juice of green leaves of true grasses or its dry powder wherein the total amount of chlorine (Cl) and nitrate group (NO.sub.3) is not more than 9% by weight based on the solids content, and a process for producing same using an ion exchange membrane or an ion exchange resin. The above pressed juice or its dry powder is substantially free from additives as a natural food, has less amounts of chlorine and nitrate group which are undesirous to a human body, is improved in palatability and preservability, and is useful in the field of food, food additives, drugs, or the like.

Abstract: The invention provides a process for improving HCl-hydrolysed protein by subjecting an aqueous solution thereof to hydrolysis (of monochloropropanediols and dichloropropanols) at a pH between 5.5 and 8.0 at a temperature between 20.degree. and 180.degree. C. for a period between 10 days to 15 minutes. Preferably the pH lies between 6.5 and 8.0, the temperature lies between 80.degree. and 120.degree. C. and the aqueous mixture contains 10 to 85% of solid material Also it is preferred to carry out the hydrolysis is carried out in the presence of 0.1 to 10% (w.w.) of added phosphate, C2-C6 carboxylic acid or salt thereof.

Abstract: A method of producing a browning liquid product by pyrolyzing sugars and starches. The browning liquid imparts a brown, smoked color to a cooked foodstuff without imparting an undesirable strong smoked flavor to the foodstuff.

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 novel process for the removal of phosphorous from mammalian milk, preferably bovine skim milk, has been developed. The process involves passage of the milk at an elevated temperature through a Type I or Type II macroporous or gel type strong base ion exchange material in the chloride or carbonate form. The weak base anion sites inherent to the ion exchange material have been neutralized. The ion exchange material can easily be regenerated.

Abstract: The present invention relates to an active oxygen scavenger which has been found to be contained in a water or organic solvent extract of rice. This active oxygen scavenger may be used as a medicament, beauty treatment, preservative or antibiotic.

Abstract: A process for recovering waste liquid from the distillation of fermented rice liquor. After filtration of the waste liquid, the residue can be recovered as dry feed, and the filtrate which contains about 4-5% crude protein, 1% starch and 92 wt. % water is first concentrated to lower the water content to about 70-80 wt. %. The filtrate is then dried with a spray dryer to produce nutritious dry feed while a suitable chelating agent such as magnesium hydroxide is used to prevent the clinging of the product on the wall of the dryer.

Abstract: This invention relates to the treatment of milk and milk products and more particularly to a method of removing antibiotics and animal drugs from milk without substantially changing the composition of the milk comprising the steps of: a) heating milk contaminated with an antibiotic to a temperature sufficient to solubilize fats; b) contacting the milk with a resin for a period of time sufficient to allow the resin to extract antibiotics contained in the milk; and c) collecting the milk.

Abstract: A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.

Abstract: A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form a precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.

Abstract: The invention relates to a process for producing a liquid product for coloring and flavoring a foodstuff by pyrolyzing sugars and starches. The liquid product is useful for imparting a brown smoked color to a foodstuff without adding undesired strong smoked flavors to the foodstuff.

Abstract: A composition which provides for sustained energy and nutrition to support an anabolic physiological state in humans comprises a blend of simple sugars and more complex carbohydrates, partially hydrolyzed protein, and, at least, magnesium in the form of an amino acid chelate. Preferably the carbohydrate source is a blend of about 5-45% crystalline fructose and 55-95% glucose polymers by weight. Other ingredients, including lipids, bioavailable minerals in the form of amino acid chelates, anabolic nutrients, vitamins, antioxidants, and lipotropic agents may be added as desired to provide an optimal sustained energy and anabolic nutrition formulation. When administered, the carbohydrate blend, protein source, and amino acid chelates facilitate sustained energy and delivery of nutrients to appropriate sites within the body for efficient utilization in anabolic physiology.