Abstract: The invention is a prepackaged therapeutic meal for administration to a patient having at least one diet-responsive condition. The meal includes a plurality of separate meal components. At least one of the meal components contains a predetermined level of nutritional enhancement. The nutritionally enhanced meal component may be selected from the group consisting of meats, baked goods, sauces, starch sources, cereals, soups, desserts, and fruit juice beverages. In particular, the component supplies dietary fiber in the range of up to about 10 grams; vitamins and minerals at a range of at least about 5 to 35% USRDA; sodium in an amount less than about 2400 mg; potassium in an amount less than about 3500 mg; protein, such that up to about 30% of caloric intake is derived from protein; and fat, such that up to about 20% of caloric intake derived from fat.

Abstract: A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.

Abstract: Sucrose ester and ether products, useful as food or beverage bulking agents, reduced calorie sweeteners, fat replacement agents, stabilizing agents, thickening agents and emulsifying agents; adhesives; biodegradable plastics and films; sizing agents for paper and textiles; ethical pharmaceuticals and new fibers are prepared by using a two-phase reaction system in which sucrose is dissolved in an alkaline, aqueous solution and an acidic reagent such as a bifunctional acid dichloride or epoxide is added to the sucrose in a water-immiscible organic solvent. Several types of products are produced: water-insoluble sucrose ester (ether) copolymers; water-soluble sucrose ester (ether) copolymers; sucrose ester (ether) dimers; and intramolecular, cyclic sucrose esters (ethers). These products can be further varied by using different kinds of acid dichlorides or epoxides that contain different kinds of functional groups.

Abstract: The invention relates to W/O lotions having a content of at least one unsaturated fatty acid derivative, which are characterized in that they comprise W/O emulsifiers, W/O stabilizers and/or W/O emulsion systems chosen from the group consisting of(A) a W/O emulsifier based on ethoxylated castor oil,(B) a W/O emulsifier (B1) based on sorbitan isostearate and a W/O stabilizer (B2) based on a polyalkylene glycol copolymer and(C) a W/O emulsion system based on a methoxy-polyalkylene glycol copolymer, either(1) the W/O emulsifier of (A) being used, or(2) the W/O emulsifier (B1) being used together with the W/O stabilizer B2 (B), or(3) a combination comprising emulsifiers (A) and (B) with (B1) and (B2) being used, where, in each case,(4) the emulsion system (C) can also be used together with (1) or (2) or (3), and water and, if appropriate, additives or auxiliaries.

Abstract: A method and apparatus for producing a heterogeneous food in a continuous aseptic thermal process is disclosed herein. The invention involves the combining of two streams of aseptically processed components of a final heterogeneous food product such as potato soup, yogurt or the like. One of the streams is a homogeneous component of the final product and the other stream is a heterogeneous component. The invention involves asceptically processing both streams, then using the homogeneous component or carrier fluid, to partially cool the heterogeneous food product. The invention allows for the holding of the heterogeneous component for a predetermined residence time at a predetermined temperature as set by FDA regulations. The final product may be packaged on an aseptic packaging machine.

Abstract: An antibacterial composition obtained by reacting formaldehyde and a compound having two NH moieties. The product is used to protect food and other items from contamination by E. coli 0157:H7 and other bacteria.

Abstract: Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92.degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.

Abstract: Disclosed herein is a Bifidobacterium strain isolate that is incorporated into food, beverages, animal feeds, and/or dietary supplements. It can be used to provide a healthful bacteria to human adults and non-human mammals. The bacterium acts as a probiotic. For example, the bacterium assists newborns in producing protective acetic acid and lactic acid, as well as antimicrobials and vitamins. The bacterium can also be used to reseed bacteria levels caused by diarrhea, chemotherapy, advancing age, antibiotics, or other causes.

Abstract: The present invention is directed to a calcium rich preparation which is prepared by soaking fish scales in an acidic solution for a defined period of time. This fish scale extract can be used as food supplement to prevent or reduce the risk of bone loss or other calcium deficiencies. The calcium form in this fish scale extract can be readily absorbed by the skin.

Abstract: The invention relates to a new nutrient composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) of between 35 and 95%. The composition also comprises proteins in an amount which gives a value of less than or equal to 5 according to a C test. A process for producing a nutrient composition is also disclosed; wherein the process requires maize steepwater to be subjected to an enzymatic treatment with the aid of protease and phytase enzymes. Furthermore, the enzymatic treatment is performed on a steepwater whose dry matter content is between 5 and 50%, and pH between 3 and 5, at a temperature varying between 40.degree. and 60.degree. C. and for 4 to 16 hours.

Abstract: The invention is a method of treating cancer comprising administering an effective amount of either a composition of three herbal extracts consisting essentially of 30% to 70% by weight Goldenseal, 20% to 40% by weight of Myrtle, and 5% to 20% by weight of Centaurea, or a composition of seven herbal extracts consisting essentially of 3% to 5% by weight Centaurea, 1.5% to 4% by weight Capsicum, 1.5% to 4% by weight Lobelia, 20% to 40% by weight Myrrh, 30% to 50% by weight Echinacea, 15% to 25% by weight Goldenseal, and 3% to 5% by weight Myrtle. The compositions were prepared by separately extracting each herb by mixing the herb in water, ethyl alcohol, or a mixture of water and ethyl ether, boiling and cooling the mixture, allowing the mixture to stand for about two weeks, filtering the mixture to obtain the liquid phase, and combining each of said extracts to obtain said compositions.

Abstract: The present invention relates to a medicated chewing gum comprising a pharmaceutically active agent incorporated therein. The medicated gum is used as a means for administering the active agent to a subject. The invention also relates to a method of preparing the medicated chewing gum. The process involves the formation of a cyclodextrin-active agent inclusion complex, which is dried and mixed with a granulated gum base without adding water or other solvents. The process is carried out under controlled temperature and humidity and the blended components are cold-pressed to produce a final gum product.

Abstract: The present invention relates to esterified propoxylated monoglycerides (EPMG) and diglycerides (EPDG) and reduced calorie food products containing said compounds. Both EPMG and EPDG can be produced in a variety of forms including a liquid form, and can therefore be used for a variety of applications. These compounds are useful as partial or full substitutes for vegetable and other liquid oils, for purposes such as salad oils, cooking oils, anti-spattering or pan-release agents, or as ingredients in products such as mayonnaise, salad dressings, margarines, shortenings and peanut butter. Additionally, these compounds can withstand exposure to heat, and are therefore useful for baking, frying, sauteing and other related applications.

Abstract: A health food product containing a first component in the form of a discrete portion from a second component provides enhanced in vivo oxidative defense indices and prevents or attenuates exercise-induced in vivo oxidative stress as indicated by cellular and/or tissue modification. The first component includes an antioxidant mixture containing a blend of antioxidants selected from all-trans beta-carotene, a mixture of cis beta-carotenes, all-trans alpha-carotene, a mixture of cis alpha-carotenes, all-trans lycopene, a mixture of cis lycopenes, all-trans gamma-carotene, a mixture of cis gamma-carotenes, zeta-carotene, phytofluene, phytoene, vitamin C, vitamin E and curcumin. The process includes co-extruding the first component and second component to deliver the first component as an internalized core within the second component or layering the components or surrounding the first component with the second component.

Abstract: Shrimp and other seafood can be preserved to extend their freshness shelf life by immersing them in an aqueous solution prepared by dissolving a dry mixture containing sodium metabisulfite with from 30 to 50% by weight of sodium sulfite. These solutions have excellent preservative action yet have very little or no odor of sulfur dioxide. The solutions are useful in a concentration of up to about 3% by weight.

Abstract: Otherwise malodorous animal feeds are deodorized by treating same with an effective foodstuff deodorizing amount of polyoxyalkylene ester of undecylenic acid.

Abstract: Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic properties even though not highly esterfied with fatty acid.

Abstract: A food supplement comprises isolated animal mesenchymal matter of fetal origin and extracts of animal organs of fetal origin, the mesenchymal matter consisting of a network of loose connective tissue and the food supplement being free of chemical preservatives.

Abstract: Lactic acid bacteria of the genus Lactobacillus having the following specific properties: (1) an increased amount of acidity of lactic acid when storing a product cultured by the bacteria at 10.degree. C. for two weeks being 0.5% or less; (2) an activity of cell membrane bound adenosine triphosphatase-being 5 .mu.mol.Pi/min/mg protein or less; and (3) the bacteria having neomycin resistance. Furthermore, a fermented milk product containing the lactic acid bacteria is disclosed.

Abstract: The invention relates to (a) a low calorie foodstuff containing, as a substitute for protein, carbohydrate and/or oil and fat, from 0.7 to 10% by weight, based on the dry weight, of dietary fibers with a size of not greater than 80 .mu.m and a retained water amount of 9 or greater, (b) an aqueous paste-like composition of from 5 to 40% by weight of from spherical to fibrous dietary fibers of not greater than 5 .mu.m of diameter or length, and (c) an aqueous paste-like composition, which contains from 5 to 40% by weight of dietary fibers, the dietary fibers being in the form of gel particles having a particle size of not greater than 80 .mu.m, as well as the production method.

Abstract: A combination bulk-forming and osmotic laxative is provided by combining a bulk-forming laxative in the form of psyllium hydrophilic mucilloid with an osmotic laxative such as lactitol. The addition of the osmotic laxative to the bulk-forming laxative with a binder solution and subsequent drying produces an improved laxative in granulate form which is directly compressible into tablets.

Abstract: Small granule starches are subjected to partial hydrolysis with alpha-amylase or glucoamylase to produce a novel granular starch composition having an enzymatically hydrolyzed surface appearing diffuse and substantially non-porous under microscopic examination and exhibiting crystallinity characteristic of the corresponding native starch granules. The partially hydrolyzed granular starch exhibits fat mimic characteristics for use in reduced calorie processed foods.

Abstract: Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified propoxylated glycerin composition. The mimetic composition may be comprised of two or more fatty acid-esterified propoxylated glycerin compositions in order to obtain a composition having a melting profile similar to that for butter fat. The reduced calorie ice cream-type frozen desserts have a rich, creamy texture and excellent flavor.

Abstract: Therapeutic treatment as well as prophylactic measures are provided by topical application of compositions containing an aryl 2-acetoxyethanoic acid to eradicate or prevent the development of axillary foul odor, foot malodor and other body odors, e.g. scalp, and skin, nail and follicular infections caused by microorganisms. The compositions are antimicrobial against several organisms that infect the skin and are specifically effective against P. acnes. The compositions are therapeutically effective against folliculitis and perifolliculitis and are useful for other skin lesions, nail and mucosal infections such as impetigo, seborrheic dermatitis, erythrasma and trichomycosis axillaris, associated with or caused by microorganisms. The therapeutic effect of the composition may be synergized or amplified by incorporating a cosmetic or dermatologic agent into the formulation for topical treatment of cosmetic and dermatologic indications.

Abstract: Compositions useful as high temperature media are disclosed which are blends of fatty acid esters and aliphatic ethers. The fatty acid esters have iodine numbers of at least about 10 and are preferably lipids derived from vegetable, animal, or marine sources. Reduced calorie high temperature cooking compositions suitable for frying applications and exhibiting greatly improved resistance to thermal degradation may be obtained by the use of an esterified alkoxylated polyol as the aliphatic ether component.

Abstract: Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.

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: A protein-polysaccharide complex composition is prepared by admixing a water-soluble polysaccharide with a substantially water-insoluble protein in an alcohol/water solution. In the recovered complex the water-insoluble protein impregnates or coats the water-soluble polysaccharide without affecting the beneficial properties of the polysaccharide and protein.

Abstract: A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture and allowing the enzymes in the seeds to increase the rate of reaction. By directly adding the seeds to the reaction mixture the method provides a solution to the expensive and problematic process of extracting and purifying the enzyme. Methods of treatment are also provided whereby a subject lacking a sufficient supply of an enzyme is administered the enzyme in the form of seeds containing enhanced amounts of the enzyme.

Abstract: Nondigestible fat compositions useful as replacements for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat solid Fat Content (SFC) profile slopes between typical room temperature and body temperature. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible solid polyol polyester particles dispersed in the oil in an amount sufficient to control passive oil loss. The solid polyol polyester particles of the composition herein comprise from about 10% to 50% polyol polyester polymer and from 50% to about 90% polyol polyester monomer. The polyol polyester material which forms these solid particles must contain a relatively high proportion of long chain saturated fatty acid ester groups. Edible fat-containing products comprising these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Compositions useful as high temperature media are disclosed which are blends of fatty acid esters and aliphatic ethers. The fatty acid esters have iodine numbers of at least about 10 and are preferably lipids derived from vegetable, animal, or marine sources. Reduced calorie high temperature cooking compositions suitable for frying applications and exhibiting greatly improved resistance to thermal degradation may be obtained by the use of an esterified alkoxylated polyol as the aliphatic ether component.

Abstract: Solid nondigestible polyol polyesters wherein the ester groups contain (1) fatty acid radicals having at least one hydroxyl group that is esterified with another fatty acid or other organic radical, and (2) at least about 15% long chain (C.sub.20 or higher) saturated fatty acid radicals. The molar ratio of (1):(2) is from about 0.1:7.9 to about 3:5. These solid nondigestible polyol polyesters are very efficient passive oil loss control agents for liquid nondigestible oils. Edible fat-containing products including nondigestible fats containing these solid polyol polyesters can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. These compositions have relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures. The nondigestible fat compositions comprise a liquid nondigestible oil and nondigestible particles of solid polyol polyester material dispersed in the oil in an amount sufficient to control passive oil loss. The ester groups of the solid polyol polyester material comprise (i) at least about 15% ester groups formed from C.sub.20 -C.sub.26 long chain saturated fatty acid radicals, and (ii) ester groups formed from fatty or other organic acid radicals which are dissimilar said long chain saturated fatty acid radicals. The molar ratio of said dissimilar acid radicals to said long chain saturated fatty acid radicals ranges from about 0.1:7.9 to about 3:5. Moreover, the dissimilar acid radicals cannot consist solely of C.sub.2 -C.sub.12 short chain saturated fatty acid radicals, C.sub.

Abstract: The invention provides an antimicrobial composition of matter comprising a dry distillate of at least plant selected from the group consisting of beefsteak plant, bamboo, ginger, mugwort and garlic.The invention further provides shaped articles coining or carrying the composition of matter and a method of producing the same composition of matter.

Abstract: Disclosed are compositions such as foods and pharmaceuticals, and methods of their production, comprising at least one lactic acid bacterium capable of assisting in intestinal regulation and preventing dental caries. The bacterium is an isolated living Streptococcus salivarius strain identified as FERM BP-3885 and is further capable of producing dextranase while persisting in the oral cavity.

Abstract: Described is a novel animal feed premix including corn cob granules and, incorporated in the corn cob granules, a tylosin antibiotic agent. A pharmaceutically acceptable buffer is also incorporated in the corn cob granules so as to increase the stability of the tylosin antibiotic agent against hydrolysis. Also described are a method for preparing the animal feed premix and a feed composition including the premix.

Abstract: Nondigestible fat compositions having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat comprise a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. These nondigestible particles consist essentially of a cocrystallized blend of a nondigestible solid polyol fatty acid polyester hardstock and a crystal modifier capable of inducing this hardstock to form these relatively small particles. Edible fat-containing products comprising these nondigestible fat can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: The present invention relates to coolant compositions comprising a ketal and a secondary coolant which may be menthol, carboxamides or mixtures thereof.

Abstract: Nondigestible fats having relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures are disclosed. These nondigestible fat contain a liquid nondigestible oil and relatively small nondigestible particles dispersed in the oil to control passive oil loss. Edible fat-containing products containing these nondigestible fats can be less waxy tasting due to the lower level of solids required for passive oil loss control.

Abstract: Esterified polyethers containing ring-opened oxolane units are useful as reduced calorie fat substitutes in food compositions due to their resistance to enzymatic hydrolysis and absorption upon ingestion. The fat mimetics have improved thermal and oxidative stability as compared to known propylene oxide-based fat substitutes.

Abstract: Provided are fat substitute compositions adapted for use in food. The compositions are stable at temperatures at which foods are normally heated in preparation, such as about 350.degree. F., are in the form of water-insoluble microparticles, and are made from orally ingestible proteins. Also provided are processes for the use and manufacture of the microparticle compositions.

Abstract: A nondigestible fat which comprises a liquid nondigestible oil having a complete melting point below about 37.degree. C. and a sufficient amount of a hydrophobic silica to control passive oil loss of the liquid nondigestible oil is disclosed. This nondigestible fat is useful in the formulation of reduced calorie fat compositions useful as frying fats for obtaining reduced calorie foods, e.g. potato chips, french fries and other fat-containing foods. These fat compositions can also be used to provide reduced calorie cooking and salad oils that are clear at room temperature.

Abstract: Nitrogen retention in human subjects is promoted by administering .beta.-hydroxy-.beta.-methylbutyric acid (HMB). The amount of HMB administered is effective to conserve protein as determined by reduction in urinary nitrogen. The method can be used with patients having a negative nitrogen balance due to disease conditions, and also with normal elderly persons who are subject to protein loss. The HMB may be administered orally or by intravenous infusion.

Abstract: Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.

Abstract: Reduced calorie animal food compositions are prepared by incorporating into a fat-containing food a caloric moderator selected from the group of 2,3-butanediol diesters of C.sub.16-14 22 fatty acids.

Abstract: Esterified polyoxyalkylene block copolymers are useful as reduced calorie fat substitutes in food compositions due to their resistance to enzymatic hydrolysis and absorption upon ingestion. The fat mimetics contain hydrophilic polyoxyalkylene inner blocks which tend to promote thickening or gelling of the composition when mixed with a minor amount of water, thereby lessening problems with anal leakage and short bowel transit times.

Abstract: Fatty acid esters of polyols having at least 4 hydroxyl groups wherein the fatty acid groups consist essentially of: (1) long chain unsaturated fatty acid radicals containing at least 12 carbon atoms or mixtures of said unsaturated radicals with saturated fatty acid radicals containing 2 to 12 carbon atoms, and (2) long chain saturated fatty acid radicals containing at least 20 carbon atoms, wherein the molar ratio of (1):(2) is from 1:15 to 2:1 and wherein at least 4 of the hydroxyl groups of the polyol are esterified. The compounds are useful as nondigestible substitutes for solid fats in foods.

Abstract: Reduced fat and calorie pourable shortenings, cooking oils, salad oils or similar compositions are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also have good temperature cycling stability and they impart good organoleptic properties to foods prepared with them. Also disclosed are relatively clear oils with reduced calories, All these pourable compositions comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil and, optionally, a digestible oil and/or a hardstock fat.

Abstract: Reduced fat and calorie plastic shortenings are disclosed. The nondigestible portion of these compositions contain low levels of solids, yet still exhibit good passive oil loss control. These compositions also impart good organoleptic properties to foods prepared with them. These shortenings comprise specific solid polyol fatty acid polyesters, a liquid nondigestible oil, and, optionally, a hardstock, a digestible oil, an intermediate melting triglyceride, or other shortening ingredients.

Abstract: Diesters of the formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or alkyl of from 1 to about 20 carbon atoms, and X and Y are alkyl, alkenyl or .[.dienyl.]. .Iadd.alkadienyl .Iaddend.of from about 12 to about 18 carbon atoms, useful as low calorie synthetic oils suitable for consumption by mammals.