Abstract: Compositions for forming protective coatings can include a first group of compounds, where each compound of the first group is a fatty acid, fatty acid ester, or fatty acid salt having a carbon chain length of at least 14 carbons. The compositions can optionally include a second group of compounds selected from fatty acids, fatty acid esters, fatty acid salts, and combinations thereof, wherein each compound of the second group has a carbon chain length from 7 to 13 carbons. At least some of the compounds of the first group can function as emulsifiers, allowing the composition to be dissolved, suspended, or dispersed in a solvent. At least some of the compounds of the second group can function as wetting agents in order to improve the surface wetting of items to be coated when solutions, suspensions, or colloids that include the compositions are applied to the items.

Abstract: The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

Abstract: A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.

Abstract: Devices, methods, and systems for two-phase thermal management are provided in accordance with various embodiments. For example, a two-phase thermal management device is provided that may include two or more containment layers and/or one or more porous layers positioned between at least a portion of each of the two or more containment layers. The portion of each of the two or more containment layers and the one or more porous layers may be bonded with each other. The two or more containment layers and one or more porous layers may be bonded with each other to form an uninterrupted stack of material layers utilizing diffusion bonding. Some embodiments include a method of forming a two-phase thermal management device including arranging multiple materials layers including one or more porous layers positioned with respect to one or more containment layers; and/or bonding the multiple material layers with each other.

Abstract: Provided are a beverage having an unprecedented preferred aroma, and a method of improving an aroma of a beverage. The beverage according to one embodiment of the present invention has: a geranic acid content of 40 ppb or more; and a ratio of the geranic acid content to a geraniol content of 1.8 or more and 150.0 or less. The method of improving an aroma of a beverage according to one embodiment of the present invention includes: adjusting a geranic acid content of a beverage to 40 ppb or more; and adjusting a ratio of the geranic acid content to a geraniol content of the beverage to 1.8 or more and 150.0 or less.

Abstract: The present invention is directed to reduced and highly oxidized polysaccharides, such as alginates, that are useful for encapsulating therapeutic or diagnostic agents, or lipid based nanoparticles, e.g., liposomes or virosomes, encapsulating therapeutic or diagnostic agents, prior to their delivery into a subject, as well as methods for making and using them.

Abstract: This invention relates to oral care compositions comprising zingerone, bisabolol, a stannous ion source, zinc oxide, and zinc citrate, as well as to methods of using and of making these compositions.

Abstract: This invention relates to oral care compositions comprising zingerone, bisabolol, a stannous ion source, zinc oxide, and zinc citrate, as well as to methods of using and of making these compositions.

Abstract: The present invention relates to a method for the control and the treatment of post-harvest diseases in fruits and vegetables by means of simultaneous and combined application of (i) a first formulation, which is aqueous or in the form of an emulsifiable concentrate, which comprises a plant extract and is applied in the form of an aqueous solution and (ii) a second formulation, in the form of an emulsifiable concentrate, soluble liquid or concentrated suspension, which is applied as an aqueous solution, selected from amongst: a plant-strengthening formulation that contains at least one phosphite salt; a fungicidal formulation that contains at least one synthetic fungicide of the phosphonate family, preferably ethyl phosphonic acid salts; or a combination thereof. Each formulation may be a different composition or form part of a single composition.

Abstract: The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and/or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds.

Abstract: An anise flavored liquid medication. The liquid medication contains phenylephrine and an anethole analog that is substantially free of aldehyde groups. In one example, the anethole analog can be 1-methoxy-4-n-propylbenzene.

Abstract: The present invention includes compounds having structural formula (Ia): or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

Abstract: The present invention is directed to a method of treating dental erosion comprising orally administering to a mammal (preferably, a human) a beverage composition having a pH of less than about 5; wherein the beverage composition comprises a compound having the structure: wherein n is an integer averaging from about 7 to about 100 and M, M?, and M? are each, independently, selected from the group consisting of sodium and potassium. The present invention is further directed to kits comprising the foregoing beverage composition and information that use of the beverage composition provides treatment against dental erosion.

Abstract: The present invention relates to the use as a preserving agent, in particular in cosmetic or dermatological composition, of at least one compound of formula (I): in which:—X represents ?O or —OH;—R1 represents a hydrogen atom or a methyl;—R2 represents a hydrogen atom, a methyl or an ethyl;—R3 represents a C1-C12, saturated or unsaturated, linear hydrocarbon-based radical, optionally substituted with a hydroxyl group (OH); with the exclusion of the compound of formula (I) in which X represents ?O, R1=methyl, R2=H and R3=—(CH2)6—CH3. The invention also relates to certain novel compounds and to the cosmetic or dermatological compositions comprising same.

Abstract: The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

Abstract: The present invention included compositions and methods for treating Listeria in foods. The compositions and methods include at least one first preservative, and a second preservative selected from the group consisting of a Carnobacterium species, Carnobacterium maltaromaticum, a fermentate, containing at least one bacteriocin, and combinations thereof.

Abstract: The protection of low-acid, high moisture and/or high water activity processed food products against outgrowth of Clostridium botulinum. It was surprisingly found that combinations of propionic acid and/or a salt thereof with nisin are very effective in preventing Clostridium botulinum outgrowth. In certain embodiments, cinnamic acid and/or a salt thereof can be added to these combinations to give particularly good results. These combinations provide a preservative system that is particularly effective against Clostridium botulinum outgrowth. The use of these preservative systems in food products that are conductive to Clostrisium botulinum outgrowth. The food products including these preservative systems and the methods of producing them.

Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus rhamnosus CHCC5366 with accession no. DSM23035. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus paracasei, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.

Abstract: Described is a homogeneous gel composition with at least antimicrobial, antibacterial, and/or anti-viral properties comprising; a combination of a stable and homogeneous aqueous and/or polyol solution based chelated metal oxide liquid complex suspension and a gel composition free of chelated metal oxides comprising water, polyquaternium, glycerine and hyaluronic acid, wherein the homogeneous gel composition contains chelated metal oxide particles homogeneously suspended in the homogeneous gel composition such that a concentration of the chelated metal oxide particles contained within the homogeneous gel are in a concentration of at least 0.001 weight percent.

Abstract: An edible seed butter composition and consumable food products including the seed butter composition are disclosed. Method for preparing the edible seed butter composition and food products are also disclosed.

Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.

Abstract: A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to ?3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.

Abstract: The present invention relates to isolated Clostridium perfringens bacteriophage lytic enzymes from baccteriophages CP26F and CP39O, and uses in controlling Clostridium perfringens.

Abstract: Provided herein are compositions and methods relating to oral care compositions with improved taste. One such method includes providing an oral care composition comprising a metal salt, a peroxide, an antimicrobial agent, a bad breath reduction agent, a surfactant, or a combination thereof and adding to the oral care composition a TRPV1 activator and/or vanitrope.

Abstract: Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.

Abstract: The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: The present invention relates to anti-contaminant composition comprising a cell-free fermentation product of one or more Bacillus subtilis strains (e.g., selected from the group consisting of: 22C-P1, 15A-P4, 3A-P4, LSSA01, ABP278, BS 2084 and BS 18); wherein said fermentation product comprises one or more compounds selected from the group consisting of: a lipopeptide, a polyketide, a bacillibactin, a bacilysin, an anticapsin, a plantazolicin, a LCI, a homologue of a plantazolicin and a homologue of a LCI. In addition, the present invention further relates to methods of preparing the compositions, methods of using the composition, products comprising the composition and uses thereof.

Abstract: The present invention relates to new antifungal compositions and their use in the treatment of agricultural products.

Abstract: The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions.

Abstract: The present invention relates to the method of producing an antimicrobial composition characterized in that it comprises the steps of: a) splitting a lauric oil treated with activated carbon; and b) recovering a composition comprising 90% or more, by weight of free fatty acids. The invention further relates to antimicrobial compositions obtained by said process, to feed, food or beverage comprising said composition and to their uses.

Abstract: Foodstuffs such as cereals, vegetables or fruits can be sterilized and disinfected by simple short-time processing for preservation of them over an extended period of time without recourse to substances harmful to human bodies, and prevention of growth of mold. After a foodstuff is brought into contact with overheated steam having a temperature of 250° C. to 620° C., calcium oxide-containing powders are added to and mixed with it. The foodstuff may come into contact with overheated steam simultaneously with addition and mixing of the calcium oxide-containing powders. The time of contact of the foodstuff with overheated steam is preferably 20 seconds to 0.5 second. The calcium oxide-containing powders are preferably natural calcium oxide powders obtained by firing shells, coral, the nacreous layer, eggshells, or bones of animals, fishes or birds.

Abstract: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.

Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

Abstract: The present invention relates to a use of an emulsion comprising an antimicrobial essential oil, acacia gum and water for improving the antimicrobial effect of the essential oil in an aqueous composition, particularly in a food or beverage composition. Further, the invention relates to a process to improve the antimicrobial effect of an essential oil, and aqueous compositions comprising an emulsion of an antimicrobial essential oil, acacia gum and water.

Abstract: The present invention relates to compositions having an antifungal effect as we food products and beverages comprising such compositions. The invention also relates to a method for preserving food products and beverages comprising adding the compositions of the invention to the food product or beverage.

Abstract: An application method of 1-monopropionine compound and its isoform 3-monopropionine being used as preserving agents in animal feeds, corns, grains, and other food materials. The monopropionine compounds are obtained by esterification reaction of propionic acid and glycerol. The product is a translucent viscous liquid composition comprising monopropionine compounds and other components, such as free acid, or certain salt forms of propionate. The generated composition can be further distilled in glycerol. The final product can take a liquid form or a powder form. 1-monopropionine compound and its isoform 3-monopropionine function as preserving agent at a low effective dosage of about 0.05 to 1% (by weight), and preferably 0.1 to 0.3% (by weight). A preferable application condition of this method is to preserve animal feeds and corns under a low (about 2% to 12%) moisture condition.

Abstract: Disclosed herein are antimicrobial compositions and methods of producing an antimicrobial effect in which a citrus extract such as Biosecur® is used in combination with benzyl alcohol and one or more additional agent selected from the group consisting of lauroyl arginate/glyceryl laurate and essential oils or constituents thereof such as galangal oil, thyme oil, thymol, cinnamon leaf oil, cinnamon bark oil, lemongrass oil, orange oil, pine oil, cedarwood oil, curry leaf oil, and rosemary oil. These compositions may be used as natural preservatives for personal care products, foods, beverages, and as topical or surface disinfectants.

Abstract: The present invention relates to methods for the protection of harvested fruits, cutflowers or vegetables against decay caused by certain storage diseases or disorders expressed in storage conditions, which fruits, cutflowers or vegetables have been treated pre-harvest with dithiino-tetracarboximides for formula (I). In particular the invention relates to the application of dithiino-tetracarboximides of formula (I) before harvest to protect harvested fruit, cutflowers or vegetables against phytopathogenic fungi.

Abstract: The present invention relates to a new isolated polypeptide nominated microcin S, isolated nucleic acid molecules encoding the microcin S polypeptide and primers and probes hybridizing to the nucleic acid molecules. The invention also relates to plasmids and cells comprising the nucleic acid molecules, an antibody binding to the polypeptide, compositions as well as methods for producing and using the polypeptides. The present invention further relates to medical uses for treating or preventing microbial infections, functional gastrointestinal disorders or treating a tumor. The invention further relates to a method for preserving food and a method for coating dressing material.

Abstract: Provided herein are compositions of matter and pharmaceutical compositions thereof, for use in inhibiting the growth of various microbial pathogens, including bacteria, fungi, protozoa, and viral pathogens. Also provided herein are methods of treating microbial diseases/infections and cancer with the compositions. The compositions are additionally useful in wood preservation and food preservation by inhibition of microbial growth.

Abstract: The present invention relates to the use of Listeria bacteriophage endolysins for controlling Listeria contamination of pasta filata cheese and related food products. The present invention also relates to the use of Listeria bacteriophage endolysins for extending the shelf life of pasta filata cheese and related food products. Furthermore, the present invention relates to a food product comprising pasta filata cheese and a Listeria bacteriophage endolysin as well as a method of making such a food product.

Abstract: The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of vanillin and cinnamate. Vanillin is known for its anti mould action. However the dosages that are needed of are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin. Moreover, the present invention, using a combination of vanillin cinnamate accomplishes complete inactivation of moulds at manageable sensory levels. Hence the present invention provides a preservation system comprising combinations of vanillin and cinnamate as well as applications of such preservation systems in alimentary products, especially carbonated and non-carbonated beverages.

Abstract: The present invention relates to a preservative system capable of protecting against spoilage by bacteria, yeasts and moulds in carbonated and non-carbonated beverages. In accordance with the invention this objective is realized with a preservative system comprising a combination of propionate with vanillin and/or cinnamate. Vanillin and propionate are both known for their anti mould action. However the dosages that are needed of the separate ingredients are too high for most applications. The present inventors found that potassium cinnamate at low concentrations has a positive effect on the inhibition of moulds in combination with vanillin and propionate. Moreover, the present invention, using a combination of vanillin, propionate and cinnamate accomplishes complete inactivation of all moulds at manageable sensory levels.

Abstract: There is described a preservative composition for sterilizing beverages and/or sauces, said preservative composition comprising a preservative effective amount of one or more of: an antioxidant; an acidulant; an antimicrobial agent; a clarifying agent; and a firming agent.

Abstract: A method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria includes contacting the food or drink product with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.

Abstract: The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

Abstract: Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes.

Abstract: The present invention provides an anti-fungal agent for processed cereal foods, and the anti-fungal agent contains chitinase. The present invention also provides an anti-fungal agent-containing processed cereal food, which contains the anti-fungal agent. The present invention further provides a method for producing an anti-fungal agent-containing processed cereal food. With the present invention, a safe and inexpensive anti-fungal agent for processed cereal foods is provided.