Abstract: The present invention is a composition that can form an edible film or an edible liquid coating that can be applied to the surface of fresh fish (fillets or cuts) or fresh seafood. The present invention acts as a physical barrier preventing oxygen, water and microorganisms from entering the food product, and also acts as a bacteriostatic and antioxidant agent.

Abstract: A cosmetic skin care product comprising a therapeutically effective amount of a honey extract is described, the honey extract having a phenolic compound to saccharides ratio of at least 5 times greater than the raw honey from which the extract is derived and including a mixture of at least ethanol, water and one or more MMP inhibitory phenolic compounds.

Abstract: The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

Abstract: Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The amount of cinnamaldehyde is effective to increase at least one of energy expenditure, sympathetic nervous system activity, or fat oxidation, relative to a composition lacking cinnamaldehyde but otherwise identical. The composition comprising cinnamaldehyde can be used in a method to support weight management or promote weight loss, a method for preventing obesity or overweight, and a method for treating obesity or overweight. In an embodiment, the composition comprising cinnamaldehyde is administered to a human. The composition comprising cinnamaldehyde may be a medicament, a food product or a supplement to a food product.

Abstract: The invention relates to a method for processing at least one food product. For example, the invention relates to a process of preparing cooked food products, for example fried food products with reduced oil content. A two-step process is performed on the food product before cooking or frying. The food product is first contacted with a first composition comprising at least one divalent cation (e.g. Ca2+ and/or Mg2+) and at least one acid (e.g. carboxylic acid). After removing from the first composition, the food product is contacted with a second composition comprising okra, a part thereof, or an extract thereof, and at least one hydrocolloid. The invention also relates to the compositions used as well as to the food product or at least one such fried food product with reduced oil content.

Abstract: Provided is a method for preparing a raw food product with particles of ground roasted sesame seeds dispersed in sesame oil, the raw food product including particles having an average size of between about 15 ?m to about 40 ?m, being thixotropic, with a viscosity, of between about 700 cps to about 2,500 cps, being maintained as a single liquid phase for a time period of at least six months when stored at room temperature, the method including hulling sesame seeds by stirring sesame seeds, suspended in an aqueous media, at a velocity of less than 400 rpm, to obtain sesame kernels, roasting the sesame kernels to obtain roasted kernels, and subjecting the roasted kernels to two or more milling stages in a ball mill device to obtain the raw food product.

Abstract: A method of processing wheat flour that without detriment to secondary processability, improves the flavor and palate feelings thereof; processed wheat flour obtained by the processing method; and food utilizing the processed wheat flour. The method is characterized in that 10 to 55 pts·wt. of ethyl alcohol is homogeneously dispersed in 100 pts·wt. of wheat flour under such conditions that the total water content is ?20 wt. %, followed by evaporation of ethyl alcohol therefrom at ?50° C.

Abstract: Disclosed is a process for extracting an antioxidant cocktail (containing a number of antioxidative molecules including but not limited to superoxide dismutase (SOD), catalase, glutathione, glutathione peroxidase) from animal sources (i.e., blood or liver) so that it can be used as a food and feed preservative in a non-purified state to prevent rancidity. The antioxidant can also be used in other products such as oils, paint, caulking, plastics, or any other product exposed to oxidation. The disclosed antioxidant cocktail can be used in an unpurified state, yet can still function as a potent antioxidant without having to undergo purification via complex, expensive methods such as chromatography or gel filtration.

Abstract: Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

Abstract: A dietary supplement system includes a dietary supplement composition for oral administration by an individual in the morning, the composition, including (a) a telomere maintenance complex including: Purslane extract (aerial parts); Turmeric rhizome extract (95% curcuminoids); Quercetin dehydrate, Cayenne pepper fruit; Vanadium (as vanadyl sulfate); Fenugreek seed; Astragalus root extract, Omega fatty acid complex including linoleic acid; alpha-linolenic acid; oleic acid borage seed oil gamma-linolenic acid), evening primrose oil fish body oil (eicosapentaenoic acid; docosahexaenoic acid); (b) a calorie restriction mimetics and gene expression complex including Trans-resveratrol (from Polygonum cuspidatum root extract); Pterostilbene Fisetin 50% (Buxus microphlla Sieb (stem and leaf; Alpha lipoic acid, Coenzyme Q-10, Betaine HCl, Sulfur (from methylsulfonylmethane); L-Carnitine tartrate; L-Carnitine HCl, and (c) a free radical scavenger complex, including Green tea leaf extract catechin and polyphenols); Anth

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: Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

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

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: The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar.

Abstract: The present invention relates to an emulsion of an oil composition comprising docasoahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which is characterised in that the emulsion is essentially free from ascorbyl palmitate.

Abstract: The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.

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: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.

Abstract: [PROBLEM] To provide an antioxidant comprising a ginger oil, the antioxidant having a higher unpleasant odor masking effect and a higher inhibitory effect on the increase in peroxide value than those of ginger oils produced by a steam distillation method. [SOLUTION] An antioxidant for an oil or fat or a complex lipid comprises a ginger oil, and the ginger oil has at least one peak detected within 5 minutes before a peak of neral and has at least three peaks within 7 minutes after a peak of geranial when subjected to a high-performance liquid chromatographic analysis in the following analysis conditions: sample: an ethanol containing 0.1% (w/v) of the ginger oil, column: an ODS column having a particle size of 5 ?m, an inner diameter of 4.6 mm, and a length of 250 mm), column oven temperature: 40° C.

Abstract: A method and apparatus for increased yields of water-soluble polyphenols from plant seeds is provided. The method includes inducing seed germination within a selected range of temperatures. The method also includes inducing germination in an atmosphere having elevated carbon oxygen concentration and/or a reduced concentration of oxygen. The method further includes exposing the seeds to light and extracting water-soluble polyphenols with an aqueous solution without adding an organic solvent such as alcohol.

Abstract: A dietary supplement system includes a dietary supplement composition for oral administration by an individual in the morning, the composition, including (a) a telomere maintenance complex including: Purslane extract (aerial parts); Turmeric rhizome extract (95% curcuminoids); Quercetin dehydrate, Cayenne pepper fruit; Vanadium (as vanadyl sulfate); Fenugreek seed; Astragalus root extract, Omega fatty acid complex including linoleic acid; alpha-linolenic acid; oleic acid borage seed oil gamma-linolenic acid), evening primrose oil fish body oil (eicosapentaenoic acid; docosahexaenoic acid); (b) a calorie restriction mimetics and gene expression complex including Trans-resveratrol (from Polygonum cuspidatum root extract); Pterostilbene Fisetin 50% (Buxus microphlla Sieb (stem and leaf; Alpha lipoic acid, Coenzyme Q-10, Betaine HCl, Sulfur (from methylsulfonylmethane); L-Carnitine tartrate; L-Carnitine HCl, and (c) a free radical scavenger complex, including Green tea leaf extract catechin and polyphenols); Anth

Abstract: The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

Abstract: Processes for the preparation of bio-based fiber gums and products produced by these processes and some of their uses.

Abstract: A beverage composition for promoting weight loss, the beverage including a stimulant agent, a fat burning agent, a carbohydrate blocking agent, an anti-cholesterol agent, an insulin sensitizing agent, a sweetening agent, an aromatic agent, an antioxidant agent, an anti-inflammatory agent, a dietary agent, and an diuretic agent. The present invention further includes methods for administering the beverage composition to promote weight loss and provide energy to the user.

Abstract: A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.

Abstract: The present invention relates to the use of one or more compounds of the formulae and/or pharmaceutically acceptable salts thereof for inhibiting the oxidation of fatty acids and/or triacylglycerols; and/or the rancidification of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols; and/or chemical and/or sensory changes of products that includes one or more of fatty acids and/or one or a plurality of triacylglycerols, caused by the action of the oxygen of the air. Corresponding mixtures and orally consumable preparations and methods are also described.

Abstract: The present invention provides derivatives of native lignin having a certain aliphatic hydroxyl content. Surprisingly, it has been found that consistent and predictable antioxidant activity may be provided by selecting for derivatives of native lignin having a certain aliphatic hydroxyl content.

Abstract: Processes for preparing water soluble and oil soluble antioxidant compositions extracted together from Labiatae herbs in a single extraction using an alcohol and water solvent, followed by a simple, yet effective purification step that allows the separation of the water soluble antioxidative fractions containing mainly rosmarinic acid from antioxidative fractions containing mainly carnosic acid and carnosol, without cumbersome acid/base partitioning steps.

Abstract: An oil compound with a lower tendency to darken during frying operations, which has a concentration of polyphenolic compounds between 0.1 to 16 mg/Kg of product, a free acidity value between 0.001 and 0.1%, and a red color in the Lovibond scale of between 0.2 and 3.2.

Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.

Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.

Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.

Abstract: The present invention relates to use of carotenoid preparations for promoting skin whitening. Particularly, the present invention discloses that a combination of phytoene and phytofluene is effective in whitening skin. The present invention further relates to carotenoid compositions comprising a combination of phytofluene and phytofluene effective in whitening skin and at least one additional carotenoid, particularly carotenoids devoid of highly intense color.

Abstract: Provided is a pet food which includes an unsaturated fatty acid-containing oil and fat and has high storage stability and palatability. The pet food includes the following components (A) to (D): (A) an oil and fat including, as a constituent fatty acid, an unsaturated fatty acid having two or more double bonds; (B) a mineral component selected from iron, an iron compound, copper, and a copper compound; (C) one kind or two or more kinds selected from citric acid and a salt thereof; and (D) one kind or two or more kinds selected from a lecithin and a rosemary extract, in which the total amount of the component (C) is 10 times or more the component (B) in terms of molar ratio.

Abstract: This invention relates to a method of therapeutic or prophylactic treatment of periodontal disease comprising administering to a subject in need thereof a polymeric compound of formula An. Also disclosed and claimed is an article of manufacture comprising the above compounds packaged within a container with instructions for use, and methods of making thereof.

Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.

Abstract: The present invention provides a process for the extraction and isolation of bioactive lignans with high yield and purity from Sesame oil by sequential extraction, crystallization, and saponification. The present invention provides a process for the production of highly pure bioactive lignan crystal, lignan enriched formulations with lignan content varying from 50 to 95% and with product flexibility and also at the same time preserve the starting raw material i.e. sesame oil.

Abstract: The present disclosure provides an industrial process for isolation and purification of capsanthin rich carotenoid mixture from paprika oleoresin extracted from Capsicum annuum. The process yields a water dispensable powder product with high pigment value and an extended shelf life. With its high antioxidant values and HDL-cholesterol-raising effect, the carotenoid mixture can be used as a nutraceutical supplement and as a food additive.

Abstract: Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.

Abstract: An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein.

Abstract: The present invention relates in particular to a raw material for producing minced meat, to a method for producing food items therefrom, to the food items thus obtained and to the use thereof.

Abstract: A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.

Abstract: The present invention relates to a composition comprising at least one lipid suitable for human consumption, at least one water soluble sweetener, and at least one solubilizer, wherein water soluble sweetener means that at least 2 g sweetener are soluble in 1 l of water at a temperature of 20° C.

Abstract: The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum.

Abstract: The present invention relates to a food additive, and more particularly to a food additive that provides antimicrobial properties, and extends shelf life while maintaining the flavor profile of the foodstuff. The food additive may include 85 to 95 percent by weight sodium or potassium salt, 1 to 10 percent by weight of at least one compound having antioxidant properties, 0.1 to 10 percent by weight of at least one mustard family based compound, and 0 to 1 percent by weight of at least one tea based compound.

Abstract: The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum

Abstract: The present invention relates to fat composition, more specifically relates to 60% to 99.9% by weight of diglyceride containing 0.1 to 89.9% by weight of conjugated linoleic acid; 0.001% to 0.2% by weight of banaba extracts fermented by microorganism such as Bacillus sp. or Aspergillus sp.; and the balance being monoglyceride, triglyceride or a mixture thereof. The fat composition of the present invention comprises fermented banaba extracts as an antioxidant, and the fat composition excels in oxidation stability and keeping stability, therefore the fat composition of the present invention may be widely used as cooking oil.

Abstract: The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.