Abstract: The present invention relates to compositions with antioxidant properties, in particular for use in food or as food. In a first aspect the invention provides a composition comprising ginger powder, sage powder, and rosemary powder; wherein the particles of the ginger powder have a size of less than 800 ?m, and the sage powder and rosemary powder have a size of less than 500 ?m; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3. The invention also relates to a method for improving the oxidative stability of a food composition and to use of a combination of ginger powder, sage powder, and rosemary powder as an antioxidant, wherein the particles of the ginger powder have a size of less than 800 ?m, and the sage powder and rosemary powder have a size of less than 500 ?m; and wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3.

Abstract: A system for generating a supplement instruction set using artificial intelligence. The system includes at least a server wherein the at least a server is designed and configured to receive training data. The system includes a diagnostic engine operating on the at least a server designed and configured to record at least a biological extraction from a user and generate a diagnostic output based on the at least a biological extraction and training data. The system includes a plan generator module operating on the at least a server designed and configured to generate a comprehensive instruction set associated with the user as a function of the diagnostic output. The system includes a supplement plan generator module operating on the at least a server designed and configured to generate a supplement instruction set as a function of the comprehensive instruction set.

Abstract: The present invention generally is concerned with the modification of plant lipids containing PUFAs. In this context, the invention is particularly concerned with plants and plant materials for such modifications, wherein the plants preferably are oilseed plants. Regarding plant parts, the invention is particularly concerned with seeds of such plants and preferably seeds of oilseed plants. The invention is also concerned with plant positions obtainable or obtained by the modification method of the invention, and with full stuff of feedstuff comprising such liquid compositions.

Abstract: The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is biomass, for example an algal or microbial biomass. The invention discloses that the biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content without the unacceptable organoleptic properties that typically accompany proteins and food ingredients from these sources.

Abstract: Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product, electrically pulsing the kava product, homogenizing the kava product or combinations thereof; cooling the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition or reduce microbial count in order to improve safety and extend shelf life under refrigeration and/or at ambient temperature.

Abstract: The invention relates to a method for protein enrichment of a microalga grown under heterotrophic conditions, said microalga being of the Chlorella genus, characterized in that the heterotrophic culture comprises a step aimed at limiting the growth of said microalga by means of a deficiency of the fermentation medium in terms of a non-nitrogenous nutritional source.

Abstract: The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.

Abstract: Described herein are compositions including at least one omega-3 fatty acid (either in the triglyceride, ester or free fatty acid ester form) and at least one surface active agent; wherein the compositions form micelles when in contact with an aqueous medium. Also provided are methods of administering to a subject a composition including at least one omega-3 fatty acid (either in the triglyceride, ester or free fatty acid ester form) and at least one surface active agent, wherein the compositions form micelles when in contact with an aqueous medium, and the bioavailability of the omega-3 fatty acid is substantially independent of a food effect.

Abstract: An emulsion of water and oil comprising a solution of silicic acid and one or more stabilizing compounds in water, and one or more block copolymers as emulsifiers. Aside from water-in-oil and oil-in-water emulsions, the invention also offers co-emulsions of water with silicic acid in oil in water, water in oil in silicic acid with water, and oil in water with silicic acid in oil. Aside from silicic acid, the emulsion or co-emulsion preferably comprises one or more other, oil-soluble and/or water-soluble, active ingredients. The stable emulsions with silicic acid according to the invention can be favorably used for medical or cosmetic purposes, as dietary supplements, liquid fertilizers, crop protection agents, biocides, biostimulants, plant nutrients, soil improvers, catalyzers, antioxidants, or household products.

Abstract: The present concrete composition uses Asian carp fishmeal (the burned remains of the carp) as an admixture. The core principle behind the development of present concrete composition stems from attempting to find a beneficial use for a waste product in a civil engineering application. The incorporation of the fishmeal improves the cementitious properties when added to a concrete mix. Thus, the fishmeal concrete composition incentivizes the harvesting of Asian carp and the production of fishmeal.

Abstract: Compositions comprising apple, grape, green tea, and olive extracts are presented herein. This synergistic formulations apple, grape, green tea, and olive extract are in amounts that provide a greater antioxidant activity or protein kinase modulating activity than provided by an equivalent amount of any one extract or a sum of the extracts. Further presented are methods of regulating oxidative stress, disease-associated protein kinase activity, and enhancing the therapeutic effect of a primary therapeutic agent. Also presented are methods of making an activity enhancing composition for regulating oxidative stress, disease-associated protein kinase activity, and enhancing the therapeutic effect of a primary therapeutic agent.

Abstract: Granules of protein-rich microalgal biomass flour having: a particle size distribution, measured on an LS laser granulometer of the COULTER® brand, with a Dmode of 60 to 300 ?m and a D4.3 of 70 to 420 ?m; an aerated density, measured on a HOSOKAWA Powder Characteristics Tester, of 0.60 to 0.70 g/mL, and a compressibility, measured on a HOSOKAWA Powder Characteristics Tester, of 15 to 25%.

Abstract: Methods for treating cancers, tumors, and neoplasms using a composition comprising one or more generally regarded as safe (GRAS) compounds selected from the group of components consisting of vitamins, selenium, fatty acids, fatty acid salts, and fatty acid esters, and mixtures of two or more said components, either as a stand-alone treatment or in combination with one or more anti-cancer drugs or devices or other anti-neoplastic agents, treatments, or devices are provided. In some instances, concomitant hyperthermia therapy is employed. Also provided are compositions and kits containing the compositions, for implement various aspects of the invention.

Abstract: The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

Abstract: Disclosed are nutritional compositions generally, and infant formulas specifically, that include a combination of RRR-alpha tocopherol, fat, and protein. The amount of non-RRR alpha tocopherol stereoisomers in the nutritional compositions is limited. Also disclosed are methods of using the compositions to improve cognitive, brain and/or central nervous system development in an individual.

Abstract: The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. The present invention further relates to a method for regulating fermentation of cocoa material, such as beans and/or pulp by using a microbial composition as defined herein, and to the fermented cocoa material thereby obtained. The invention also relates to the use of the obtained fermented cocoa material for the preparation of cocoa products and products derived therefrom, including chocolate. The present invention further relates to a method for downstream processing of cocoa beans that have been fermented with a microbial composition as defined herein, and to the downstream products thereby obtained.

Abstract: The present application provides systems and methods for analyzing animal feeds and for adjusting animal feeds to improve the digestibility of animal feed components. Digestibility of animal feed can be determined by performing in vitro digestion of the feed and analyzing concentrations of residual components in the digested feed by NIR spectroscopy. Animal feed compositions can be adjusted to improve digestibility of components in the feed. The systems and methods of the present application can be used to determine the effect of an additive on the digestibility of feed.

Abstract: Immune function of an animal can be modulated by administration of a composition that includes algae meal or beta glucan. The algae meal can be made by growing Euglena using particular methods and conditions, including certain continuous, semi-continuous, fed-batch, and repeat batch methods in sterile fermenters. Euglena provides a form of beta glucan that is different from other organisms, where the beta glucan is predominantly unbranched beta-1,3-glucan. Use of algae meal and beta glucan produced by the disclosed processes can improve the wellbeing of an animal or human, and may augment or even replace the use of antibiotics in certain circumstances.

Abstract: Described herein are compositions comprising at least one Omega-3 fatty acid ester and at least one surface active agent; wherein the compositions form micelles when in contact with an aqueous medium. Also provided is a method of administering to a subject a composition comprising at least one Omega-3 fatty acid ester and at least one surface active agent, wherein the at least one Omega-3 fatty acid ester forms micelles when in contact with an aqueous medium, and the bioavailability of the at least one Omega-3 fatty acid ester is substantially independent of a food effect. The compositions are useful for treating cardiovascular conditions or disorders in a subject and for reducing side effects associated with the ingestion of Omega-3 fatty acid esters. Described are also various dosage forms for administering the compositions and use of the compositions in functional foods. Provided herein are also kits with instructions on how to administer the compositions.

Abstract: Compositions containing phenolic antioxidant solutions are provided. The invention further provides methods of making and using such compositions as well as compositions that contain both biodiesel and at least one antioxidant concentrate solutions and blended fuel compositions containing biodiesel blended with other fuels.

Abstract: Compositions including at least one Omega-3 fatty acid ester and at least one surface active agent are provided; wherein the compositions form micelles when in contact with an aqueous medium. Also provided is a method of administering to a subject such a composition, wherein the at least one Omega-3 fatty acid ester forms micelles when in contact with an aqueous medium, and the bioavailability of the at least one Omega-3 fatty acid ester is substantially independent of a food effect. The compositions are useful for treating cardiovascular conditions or disorders in a subject and for reducing side effects associated with the ingestion of Omega-3 fatty acid esters. Further provided are also various dosage forms for administering the compositions and use of the compositions in functional foods. Provided herein are also kits with instructions on how to administer the compositions.

Abstract: Compositions including at least one Omega-3 fatty acid ester and at least one surface active agent are provided; wherein the compositions form micelles when in contact with an aqueous medium. Also provided is a method of administering to a subject such a composition, wherein the at least one Omega-3 fatty acid ester forms micelles when in contact with an aqueous medium, and the bioavailability of the at least one Omega-3 fatty acid ester is substantially independent of a food effect. The compositions are useful for treating cardiovascular conditions or disorders in a subject and for reducing side effects associated with the ingestion of Omega-3 fatty acid esters. Further provided are also various dosage forms for administering the compositions and use of the compositions in functional foods. Provided herein are also kits with instructions on how to administer the compositions.

Abstract: Compositions including at least one Omega-3 fatty acid ester and at least one surface active agent are provided; wherein the compositions form micelles when in contact with an aqueous medium. Also provided is a method of administering to a subject such a composition, wherein the at least one Omega-3 fatty acid ester forms micelles when in contact with an aqueous medium, and the bioavailability of the at least one Omega-3 fatty acid ester is substantially independent of a food effect. The compositions are useful for treating cardiovascular conditions or disorders in a subject and for reducing side effects associated with the ingestion of Omega-3 fatty acid esters. Further provided are also various dosage forms for administering the compositions and use of the compositions in functional foods. Provided herein are also kits with instructions on how to administer the compositions.

Abstract: Compositions including at least one Omega-3 fatty acid ester and at least one surface active agent are provided; wherein the compositions form micelles when in contact with an aqueous medium. Also provided is a method of administering to a subject such a composition, wherein the at least one Omega-3 fatty acid ester forms micelles when in contact with an aqueous medium, and the bioavailability of the at least one Omega-3 fatty acid ester is substantially independent of a food effect. The compositions are useful for treating cardiovascular conditions or disorders in a subject and for reducing side effects associated with the ingestion of Omega-3 fatty acid esters. Further provided are also various dosage forms for administering the compositions and use of the compositions in functional foods. Provided herein are also kits with instructions on how to administer the compositions.

Abstract: Compositions including at least one Omega-3 fatty acid ester and at least one surface active agent are provided; wherein the compositions form micelles when in contact with an aqueous medium. Also provided is a method of administering to a subject such a composition, wherein the at least one Omega-3 fatty acid ester forms micelles when in contact with an aqueous medium, and the bioavailability of the at least one Omega-3 fatty acid ester is substantially independent of a food effect. The compositions are useful for treating cardiovascular conditions or disorders in a subject and for reducing side effects associated with the ingestion of Omega-3 fatty acid esters. Further provided are also various dosage forms for administering the compositions and use of the compositions in functional foods. Provided herein are also kits with instructions on how to administer the compositions.

Abstract: Compositions including at least one Omega-3 fatty acid ester and at least one surface active agent are provided; wherein the compositions form micelles when in contact with an aqueous medium. Also provided is a method of administering to a subject such a composition, wherein the at least one Omega-3 fatty acid ester forms micelles when in contact with an aqueous medium, and the bioavailability of the at least one Omega-3 fatty acid ester is substantially independent of a food effect. The compositions are useful for treating cardiovascular conditions or disorders in a subject and for reducing side effects associated with the ingestion of Omega-3 fatty acid esters. Further provided are also various dosage forms for administering the compositions and use of the compositions in functional foods. Provided herein are also kits with instructions on how to administer the compositions.

Abstract: The invention relates to a method for producing individual portions of meat with a predetermined shape and size, during which one, two or more frozen pieces of meat of any shape, whose total weight corresponds to the total weight of the desired portions of meat, are shaped inside the cavity of a press mold to form a coherent piece of meat, and the frozen piece of meat is subsequently divided, in particular, stamped into the portions of meat.

Abstract: Provided is a method for manufacturing refined fats and oils with less by-products, good taste and flavor and hue, and reduced smoke generation. The method for manufacturing refined fats and oils includes: (1) carrying out an adsorption treatment of bringing fats and oils into contact with clay (A) and at least one kind of alkaline earth metal salt (B) selected from the group consisting of an oxide, a carbonate, and a silicate of an alkaline earth metal; and (2) subsequently carrying out a deodorization treatment of bringing the resultant fats and oils into contact with water vapor at 180° C. or less.

Abstract: A process for making a fruit or vegetable extract including diffusing, screening, and pressing the pomace, and spinning, filtering and concentrating juice from the pomace to form an extract. Also, the pomace may be hydrated at various points during this process by water or by reclaimed condenser condensate. Also included is an extract made using the present inventive methods.

Abstract: Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogs thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.

Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional 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 functional ingredient, such as antioxidants. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional 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 is directed to processes for preparing oil compositions having a high concentration of poly-unsaturated fatty acids and oil compositions having a low concentration of ?-linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics.

Abstract: Methods are disclosed to create healthier palm oil and new food additives derived from products of the processing of Elaeis fruit that were hitherto fore discarded as waste. The pressing product of Elaeis fruit and the effluent created is treated with acidified antioxidants from olive vegetation containing hydroxytyrosol and a mixture of other polyphenols. The treated POME, palm oil and palm juice are stabilized against oxidation and their inherently nutritive components may now be harvested instead of being thrown away.

Abstract: A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

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: An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

Abstract: An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.

Abstract: Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form. Encasing the blended form, heating the blended form to at least approximately 145° F. to 160° F. Chilling the blended form to at least approximately 40° F. Slicing the chilled blended form into a plurality of slices that have first and second sides spaced apart by a thickness having a range from approximately 0.039 inches to approximately 0.187 inches. Finally, drying the slices in a drying stage by an approximate 1,500 W for approximately 90 seconds to approximately 105 seconds in a dryer to produce dried slices, and moving the dried slices from the dryer stage to a cooling stage, the cooling stage incorporates an ambient air medium passing through the dried slices.

Abstract: The invention relates to shelf-stable cereal pieces which contain alphalinolenic acid, and to food compositions that comprise such cereal pieces.

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: The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

Abstract: Disclosed herein are stabilized powder and aqueous formulations comprising a substantially water insoluble lipophilic bioactive compound and a micelle-forming surfactant. In one embodiment, the formulation further comprises a water soluble reducing agent, and/or a water insoluble reducing agent, and/or a metal chelator, and/or a metal bisulfite reducing agent, or combinations thereof, wherein the formulation remains substantially clear and stable when stored at or below room temperature for a period of at least 6 months or at least 12 months; and methods for preparing these formulations.

Abstract: There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.

Abstract: The present invention relates to a composition containing a first component selected from the group consisting of at least one polyphenol, at least one phenolic diterpene and combinations thereof, (b) at least one glyceride, (c) at least one hydrophilic emulsifier, and (d) at least one hydrophobic emulsifier. Also disclosed is the use of this composition as a lipophilic antioxidant.

Abstract: A fat or oil composition containing the following ingredients (A) and (B): (A) 100 parts by weight of a fat or oil containing 15 wt. % or more of diacylglycerols having, in the constituent fatty acids thereof, an unsaturated fatty acid content of 80 wt. % or more, a conjugated linoleic acid content of from 2 to 92 wt. %, and an ?3 unsaturated fatty acid content of less than 15 wt. %; having a monoacylglycerol content of 5 wt. % or less and a free fatty acid content of 5 wt. % or less; and containing 1,3-diacylglycerol/1,2-diacylglycerol at a weight ratio of from 1 to 5; and (B) from 0.001 to 2 parts by weight of a tocopherol.

Abstract: A composition of matter comprises a shelf stable, super critical, CO2 fluid extracted seed oil derived from a cracked biomass of perilla frutescens, the seed oil comprising from about 60 to about 95 percent w/w of PUFAs in a ratio of from about 4:1 to about 6:1 alpha-linolenic acid (ALA) to linoleic acid (LA) and a mixture of selected antioxidants.

Abstract: There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid; or a salt or ester thereof.

Abstract: The present disclosure provides edible, non-hydrogenated fats with good oxidative stability despite elevated levels of very long chain omega-3 polyunsaturated fatty acids, e.g., EPA and DHA from a fish oil, and algal oil, or a vegetable oil.

Abstract: The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same.

Abstract: The invention relates to a composition of solid lipid nanoparticles taking the form of a nano-coating for natural fresh foodstuffs, such as seeds, cereals, fruits or vegetables, preferably fresh fruits and vegetables which are coated by means of fluidization, immersion or spraying. According to the invention, the composition comprises: (a) solid lipids or wax, (b) emulsifying stabilizing agents, and film-forming materials in an aqueous dispersion or solution. The inclusion of a submicronic lipophilic system in aqueous dispersion allows the application of the composition to be easily controlled since it is a fluid system with low viscosity, which is advantageous in that it can be applied easily and uniformly and provides improved coating properties, such as sheen, mechanical strength and gas permeability inter alia.