Abstract: A shelf stable beverage composition which comprises a liquid having a reduced dissolved O2 content, a high intensity sweetener comprising monatin, and an edible antioxidant. An additional embodiment of the invention is a shelf stable packaged beverage which comprises a container having a wall, at least a portion of which transmits visible or UV light, a beverage composition in the container, the beverage composition being comprised of water, monatin and an antioxidant, and where such beverage composition has a reduced dissolved O2 content.

Abstract: An antioxidant originating in coffee beans is provided. A method which comprises contacting a water extract of roasted coffee or an aqueous solution of the extract with an adsorbent and then eluting an antioxidant adsorbed by the adsorbent with an organic solvent or an aqueous organic solvent.

Abstract: The present invention relates to compositions with effective metal chelating activity and utility as natural antioxidants in food, beverages, nutritional supplements and cosmetics. The compositions of the present invention may be prepared by enzymatically hydrolyzing hypoallergenic protein isolates derived from vegetables, for example yellow pea (Pisum sativum), and/or grains using specific enzymes.

Abstract: A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.

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: A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined. The pH of the emulsion is adjusted below the isoelectric point of the protein component in the emulsion system to form an emulsification product having an overall positive net charge. The lipid oxidation rates of these protein-stabilized emulsions are significantly lower at this pH value than of those above the pI of the protein component used in the emulsion system. As the difference between the pH of the emulsion and the pI of the protein component in the emulsion is increased the inhibition of lipid oxidation is also increased. These stabilized emulsification products are particularly useful in the production of water-based foods requiring the addition of inherently unstable oil or lipid components.

Abstract: The present invention relates to compositions suitable for improving oxidative stability of marine oils, marine oils having improved oxidative stability as well as methods for manufacturing such compositions.

Abstract: Natural antioxidant composition for meat products, characterized in that it is prepared from phenolic extracts of monofloral honeys that act independently as antioxidants.

Abstract: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based on a catechin content of the unfermented tea leaves before the immersion in the ethanol or ethanol-water solution, and then extracting the unfermented tea leaves with warm water or hot water. The highly-efficient extraction of non-polymer catechins makes it possible to obtain a tea extract, which has an improved taste and does not produce sediment when added to beverages.

Abstract: A composition of cold pressed botanic oils exhibiting antioxidant activity. The composition is a combination of at least two oils, which can be black cumin oil, black raspberry oil, red raspberry oil, pomegranate oil, pumpkin oil, or sesame, flax, chardonnay grape seed oil or any other fruit, herb, vegetable, grain or nut oil. The composition exhibits total antioxidant activity greater than the sum of the weighted average of the antioxidant activities of the individual oils. A method of producing a composition of botanic oils exhibiting antioxidant activity, comprising extracting oil in an oxygen deprived environment from fruits and vegetables and combining the extracted oils. The composition exhibits total antioxidant activity greater than the sum of the weighted average of the antioxidant activities of the individual oils.

Abstract: The present invention is directed to a safe and inexpensive antioxidative composition being able to produce from relatively inexpensive raw material originated from natural resources, the antioxidative composition being excellent in effective antioxidation for a raw material for feed and food. This antioxidative composition comprises a distillate obtained from a production process of a vegetable oil, an oil-soluble-electron donor component and a viscosity reducing agent having a liquid oil derived form a plant.

Abstract: The invention relates to a soluble antioxidant dietary fiber obtained from pineapple and a method of processing pineapple pulp to provide a soluble antioxidant fiber.

Abstract: The present invention provides a rush juice powder which is mainly made from rush containing a high percentage of dietary fiber and having an antibacterial function and an anti-inflammatory function, has an extremely high function to eliminate active oxygen through interaction with a matcha (powdered green tea) in addition to the original functions of rush, and further is easy to drink. A rush juice powder contains a powdered rush which is made by soaking a rush in hot water for a blanching treatment, drying the blanched rush by hot-air and then pulverizing the dried rush. Both a matcha (powdered green tea) and a cyclic oligosaccharide are blended at a respectively determined ratio to the powdered rush.

Abstract: The invention provides a formulation for protecting meat against oxidation comprising a rosemary extract an emulsifier and a salt. In some embodiments of the invention, the formulation is free from vegetable or animal oil or fat. The invention also provides a method for inhibiting oxidation of an oxidizable lipid material in food, comprising the step of contacting the lipid material with a formulation comprising a rosemary extract, an emulsifier and a salt. In addition, there is provided a method for inhibiting rancidity in meat, comprising the step of contacting the meat with a formulation comprising a rosemary extract, an emulsifier and a salt.

Abstract: The present invention provides for use of a composition comprising black tea flavonoids as a prebiotic and/or for the treatment or prevention of conditions associated with poor gut health or low immunity. The flavonoids comprise thearubigin in an amount of at least 82% by weight of the tea flavonoids. Also provided is an edible product comprising the black tea flavonoids.

Abstract: The present invention relates to a solvent-derived, cocoa extract comprising between 25 and 65% by weight of polyphenols, and uses thereof for improving a beer production process and the resulting beer product. The invention further relates to a method for improving a beer production process as well as the beer product resulting from it. The invention further relates to a beer product with improved quality such as enhanced colloidal, taste and flavor stability. The invention also provides a beer with exogenous polyphenols and a beer comprising at least one cocoa polyphenol. Furthermore, the present invention includes a use of exogenous polyphenols as process enhancer and a use of cocoa for enhancing filtration processes.

Abstract: The present invention relates to a trehalulose-containing composition, its preparation and use.

Abstract: The invention relates to a composition based on extracts of myrtle and rosemary which has been found to synergistically increase the protection of cells against pathophysiological conditions characterised and partly caused by overproduction of free radicals and to counteract the oxidative stress caused by excessive production of said free radicals, as well as for preventing and/or treating related pathologies, including apoptosis.

Abstract: The present invention provides metal-chelating or sequestering antioxidant compositions, derived from edible herbs, spices, fruits, vegetables and/or grains, useful for incorporating into foods, beverages, nutritional supplements and cosmetics for the purpose of enhancing the stability of said food, beverage or cosmetic. This invention provides processes for preparing these antioxidant, stability-enhancing compositions.

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: The present invention relates to a carbonated beverage comprising polyunsaturated fatty acids (PUFA) or derivatives thereof in an oil-in-water emulsion and the preparation thereof

Abstract: Comestibles including natural antioxidants as a natural replacer for EDTA, food ingredients having reduced oxidative activity, and methods of use thereof are provided.

Abstract: The animal feed of the present invention is a soft extruded nugget with a chewy, moist interior. These nuggets have a high moisture content and preservatives. The animal feed also has a long shelf life given the high moisture content. The animal feed of this invention is provided to young animals after weaning from a liquid diet.

Abstract: The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:40)3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

Abstract: A dry edible sugar-based sweetener composition in the form of a granular or powdered material containing a first quantity of at least one natural sugar combined with a second quantity of polyphenolic antioxidants (aka phenolic antioxidants, measured as gallic acid equivalents). The phenolic antioxidants are provided by at least one dry water-soluble extract purified from edible fruit and/or vegetable material, in which the ratio of the second quantity to the first quantity is preferably between 0.5% and 10% by weight.

Abstract: Methods for making dry protein powder or aqueous functional protein suspension compositions which provide increased moisture content and moisture retention in meats and other animal muscle tissue-based products have been developed. An important aspect is the use of alkali rather than an acid or a series of acid and alkaline treatments to dissolve the protein in the starting material. This includes both muscle and connective tissue proteins and fats, yielding a product in higher yield than acid based and other processes in which fat and connective tissue is removed and then only the remaining muscle dissolved in the acid. The connective tissue and fat increases water retention in meat into which it is injected, as compared to meat extracts containing only muscle proteins.

Abstract: An antioxidant agent capable of easily enhancing the intake of ORAC (Oxygen Radical Absorbance Capacity) is proposed. The antioxidant agent includes tealeaf as an active ingredient for enhancing ORAC. The tealeaf is preferably plucked from tea Camellia sinensis, decaffeinated or in a powdery form having a median diameter equal to or less than 50 ?m. A beverage using such antioxidant agent is also proposed.

Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil or canola oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of conserved trans monoglyceride and/or diglyceride, advantageously a monoglyceride or a mono- and diglyceride that is mostly monoglyceride, based on a highly unsaturated ‘oil, such as a highly unsaturated vegetable oil, e.g.

Abstract: An antioxidant drink for dietary supplementation is described. The drink contains a broad spectrum of herbal antioxidants, including powders, concentrates, and extracts from green, purple, orange, and red fruits and vegetables. The supplement additionally may contain sweeteners, masking agents, and anti-bitterness agents to provide a palatable composition.

Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.

Abstract: A preparation comprising the carotenoids phytoene and phytofluene in an amount which, in combination, is effective in preventing various kinds of damage resulting from oxidation and exposure to UV light is provided. The preparation is essentially colorless and may be used as a topical cosmetic or pharmaceutical preparation as well as an additive in food preparations. In addition, a method for producing substantive amounts of phytoene and phytofluene from carotenoid producing organisms is described as well.

Abstract: A cocoa based dietary supplement or functional food beverage product is revealed with enhanced flavor and health characteristics. Cocoa sources are combined with extracts of the fruit of Lo Han and/or extracts from the leaves of Stevia rebaudiana and/or extracts from the leaves of Chinese Blackberry. Green tea extract or white tea extract can be added to improve the antioxidant profile of the product. The resulting product is a pleasant tasting dietary supplement, which is easily absorbed by the body in liquid form, and provides substantial therapeutic effects.

Abstract: A method for preserving vegetables comprising the steps: subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling, immersing the heat-treated vegetables in a preserving liquid, storing the vegetables in the preserving liquid until use, characterized in that the preserving liquid is an aqueous solution containing a preservative agent, a antioxidant, 0.1-4.0 wt. % of salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.

Abstract: The present invention relates to a use of brown color natural anti-oxidant fraction from fruit of the plant Cinnamomun zeylanicum for preserving the food articles, and a simple and efficient process for the preparation of a brown color natural antioxidant fraction from fruits of the plant Cinnamomun zeylanicum, wherein the solvents can be regenerated, and lastly, the fraction per se.

Abstract: The invention relates to an antioxidant extract from Crypthecodinium sp. The invention also relates to a fatty acid composition which comprises at least one unsaturated fatty acid and/or at least one unsaturated fatty acid ester and at least one extract according to the invention and constituents of a biomass different from Crypthecodinium sp., to a method for producing the fatty acid composition and to its use.

Abstract: A protein-containing beverage is provided by the inclusion of an acidified whey aqueous solution therewith. A sport drink is prepared by admixing the acidified whey aqueous solution with an aqueous tea solution. With nutritional supplements added to the sport drink, an energy drink is obtained. The preferred tea is a green tea.

Abstract: Natural intestine-functional and preservative additive with antioxidative characteristics used as addition in feed for animals and a natural additive with antioxidative characteristics for use as addition in oxygen sensitive products including food products, feed products, cosmetics, pharmaceutics and other oxidation sensitive products for human or animal use. The additive is cost-efficient and can be derived from a plant material originating from olive (Olea europaea L.). The additive is effective as addition to feed, when breeding and producing livestock, as a substitute for traditional growth promoters, which are now being phased out, and as a substitute for synthetic antioxidants, which have shown carcinogenic characteristics.

Abstract: Implements for decolorization, deodorization and deoxidization of used or filtered spent cooking oil are disclosed to improve on the service life of cooking oil and the health aspects of fried foods. This can be achieved on a small to large scale by simple implements filled with a mixture of plant-based granulated activated carbons and antioxidants, wherein the implements can be immersed in a frying appliance, such as a pot, a vat, a pan, a deep fryer and the like, containing used oil or in a storage unit of filtered oil. The overall safety, palatability and economics of a food preparation process are determined by the ease of oil containment and cleanup during and after frying with oil.

Abstract: Effective utilization of vegetable called Ipomoea aquatica that although exhibiting high nutritional value and excellent antioxidant capability and ensuring huge supply capacity, is poor in distribution preservability and is notable in discoloration and quality degeneration attributed to processing, thereby disenabling merchandization of relevant processed food. There is provided a method of cultivating Ipomoea aquatica, characterized in that Ipomoea aquatica having been broadly classified as per flower color and leaf width is minutely classified as per whole leaf shape, leaf configuration appearing within a radius of equal to or less than 5.0 cm from leaf base and configurational difference among leaves from the same stem, and that an appropriate one is selected from among the resultant classes and cultivated. By virtue of this method, the distribution enduring period in fresh condition can be prolonged, and the discoloration by heating can be suppressed.

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: The present invention relates to a preservative system and method for the improvement and/or stabilization of perishable food compositions. More particularly, the present invention relates to a natural preservative for improving the shelf-stability of a pet composition.

Abstract: The use of a dihydrochalcone-rich polyphenolic fraction in the cosmetic treatment of mammals in order to limit the weight, to improve the aesthetic appearance of the body, and to treat certain non-pathological forms of obesity. The use of a dietary or nutraceutical composition based on this phenolic fraction. A composition based on this polyphenolic fraction for use as a medicinal product in the prevention of diabetes.

Abstract: A process for selectively extracting bioactive components from a raw material extract derived from vegetable matter, including the steps of: (a) passing said raw material extract through a passageway containing an adsorbent whereby at least some of the components to be extracted are adsorbed onto the said adsorbent; (b) subsequently passing through said passageway an eluent mixture substantially containing water and alcohol whereby the concentration of alcohol in the eluent is increased at a substantially constant rate from 15 vol percent to 95 vol percent during at least those periods when the components are being eluted; (c) sequentially collecting an eluate in fractions corresponding to the presence of the extracted components.

Abstract: A phenolic fraction of fruit obtained from the Rosaceae family and also to the process for the specific extraction of this fraction. The phenolic fraction is rich in dihydrochalcones (phloridzin and phloretin) and may be used as a cosmetic, dietary, or nutraceutical preparation.

Abstract: An extraction process and composition produced thereby for use as an antihistamine is disclosed. The composition comprises an extraction of Loranthus, which is derived from a species of Loranthus known to possess quantities of quercetin and avicularin, which may be administered orally in an amount up to 300 mg per day, and preferably between 100 to 300 mg per day. The extraction process comprises forming an ethanol extraction from raw Loranthus, filtering the extract, and passing the filtered product through a separation column, eluting, distilling and concentrating the resultant extract and thereafter applying a vacuum to remove water and solvents to produce a concentrated powdered form of the extract.

Abstract: The invention concerns the use of an oyster enzymatic hydrolysate for preparing a composition eliminating free radicals. The invention is characterized in that said hydrolysate is obtainable by hydrolysis of oyster flesh by a protease. The invention is applicable in therapy, dietetics and cosmetology.

Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.

Abstract: A process for selectively extracting bioactive components from a raw material extract derived from vegetable matter, including the steps of: (a) passing said raw material extract through a passageway containing an adsorbent whereby at least some of the components to be extracted are adsorbed onto the said adsorbent; (b) subsequently passing through said passageway an eluent mixture substantially containing water and alcohol whereby the concentration of alcohol in the eluent is increased at a substantially constant rate from 15 vol percent to 95 vol percent during at least those periods when the components are being eluted; (c) sequentially collecting an eluate in fractions corresponding to the presence of the extracted components.

Abstract: An antioxidant extracted from the bearberry plant (Arctostaphylos uva-ursi), particularly for use as a food preservative, and a process of extracting it from the bearberry plant are disclosed. The process includes grinding the leaves of the bearberry, mixing the ground leaves with ethanol, shaking the resulting slurry, filtering the slurry, evaporating the supernatant to dryness and dechlorophyllyzing the resulting precipitate using a silicic acid column with hexane as the mobile phase and recovering the dechlorophyllyzed extract using ethanol as the mobile phase.

Abstract: A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.