Abstract: A dry drink mix which is rich in cocoa polyphenols such as catechin, epicatechin, and cocoa procyanidins contains a cocoa polyphenol rich cocoa powder, an alkalized cocoa powder, and a sweetener. The dry mix contains other conventional ingredients such as vanillin an emulsifier. A chocolate flavored drink can be prepared from the dry drink mix by adding milk, for example a low fat milk. The cocoa polyphenol rich cocoa powder is prepared from non-roasted cocoa beans or blends thereof having a fermentation factor of 275 less, i.e., slaty and/or purple cocoa beans. The alkalized cocoa powder is prepared from roasted cocoa beans.

Abstract: The present invention provides an improved process for preparing a water-soluble extract containing one or more naturally occurring antioxidants (from plant materials from the Labiatae family. The process produces an extract that is essentially odorless, flavorless and colorless when used at a concentration between about 5 and 1000 ppm.

Abstract: A method of enriching fruit products and coffee with beneficial agents present in processing waste products such as fruit skins and kernels and coffee cherries. The waste products are dried and extracted with an appropriate organic solvent and/or water. The extract is dried, purified if desired, and blended into the food product corresponding to the waste product, such as a fruit processing waste product extract could be combined with fruit juices, canned or frozen fruit, etc., and coffee cherry extract could be combined with ground or freeze-dried coffee. The extracts contain highly beneficial antioxidants and potentially other beneficial agents.

Abstract: The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived material and its therapeutic uses; (iii) a process of manufacturing the formulation from the plant derived material; (iv) a probiotic composition comprising the non-pathogenic probiotic microorganism of the invention and/or other probiotic microorganism(s) and the formulation of the invention, and its probiotic/therapeutic uses; (v) a composition for industrial applications comprising the formulation of the invention and microorganism(s) of industrial applicability; and (vi) industrial processes and apparatuses in which the latter composition is used.

Abstract: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: Thioredoxin, a small dithiol protein, is a specific reductant for allergenic proteins and particularly allergenic proteins present in pollen and animal and plant sources. All targeted proteins contain disulfide (S—S) bonds that are reduced to the sulfhydryl (SH) level by thioredoxin. The proteins are allergenically active and less digestible in the oxidized (S—S) state. When reduced (SH state), they lose their allergenicity and/or become more digestible. Thioredoxin achieved this reduction when activated (reduced) either by NADPH via NADP-thioredoxin reductase (physiological conditions) or by lipoic acid chemical reductant. Skin tests carried out with sensitized dogs showed that treatment of the pollens with reduced thioredoxin prior to injection eliminated or decreased the allergenicity of the pollen. Studies showed increased digestion of the pollen proteins by pepsin following reduction by thioredoxin.

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: The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.

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: The invention relates to a completely water-soluble and long shelf-life antioxidant material comprising sodium rosmarinate, which has been extracted from tissue of plants of the Labiatae family without the necessity of adding extraneous sodium ions, and aqueous solutions comprising the antioxidant material, to sodium rosmarinate isolated from the extracted antioxidant material, to rosmarinic acid salts other than the sodium salt, or admixtures thereof with the sodium salt, obtained by cation-exchange with thus-isolated sodium rosmarinate, and to a process for preparing completely water-soluble antioxidant material comprising the sodium salt of rosmarinic acid, and its aqueous solutions.

Abstract: The use of an extract from the leaves of Olea Europea as an antiradical. Preferably, the extract is added to a preparation wherein the concentration of the extract does not exceed 0.5% by weight. The extract can be used both for preparing cosmetic products, such as cosmetic creams—particularly sun protection creams—and for preparing alimentary products—particularly dietetic products.

Abstract: A method of blocking free radical processes in an animal which result in mediated pathology without deleterious pro-oxidant side reactions which comprises administering an extract of the fruit of the Emblica officinalis plant to effect such advantageous result, preferably in a use formulation at an active use level of 0.005 to 5% by weight of the formulation.

Abstract: The present invention provides a process for producing aromatic compounds or polymers thereof from a plant material in a short period of time and by a simple procedure. Concretely, the process treats the plant material with supercritical water or subcritical water to liberate aromatic compounds, which are contained in the plant material, and/or aromatic compounds, which have been generated upon decomposition of components of the plant material, to the outside of the plant material, and isolates the liberated aromatic compounds to produce aromatic compounds or polymers thereof.

Abstract: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: Antioxidant compositions for protecting food and cosmetic products from oxidation are isolated from olives by grinding olives to obtain ground olive material which then is dried and then the dried material is pressed which provides for recovering and obtaining, from the pressing, a lipid composition separate from a pressed olive cake, the lipid composition containing lipid-soluble and water-soluble antioxidants. Additionally, further treatment of the cake material by combining a medium chain triglyceride, glycol, or a C2-C6 alkyleneglycol with the cake material and then pressing under a pressure of at least 40 bar provides for recovering and obtaining water-soluble antioxidants from the cake material.

Abstract: An improved modified fish oil type material which does not generate special fish oil offensive odor after long term preservation and does not generate offensive odor by heating, that is, superior at preservation stability and heat stability, a fish oil type composition containing said material, a method for preparation thereof, an emulsion prepared using said material and composition and foods and cosmetics containing said material, composition or emulsion.

Abstract: The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for making the antibrowning/antioxidant compositions of the present invention. More specifically, the present invention provides natural-source, browning and oxidizing inhibitor compositions comprising S-sinapyl-L-cysteine, N-L-&ggr;-glutamyl-S-sinapyl-L-cysteine, S-sinapyl glutathione, or various mixtures thereof. Methods for making such natural, antibrowning/antioxidant compositions from pineapple juice and/or from pineapple processing plant waste streams include efficient and effective separation of the present invention compositions from unwanted sugars, acids, phenolic compounds, and other undesirable compounds present in pineapple juice and/or pineapple processing plant waste streams.

Abstract: The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental losses of polyphenols that occur during conventional manufacture by controlling the handling of ingredients in batching processing to provide a product having a significant amount of the cocoa polyphenol concentration present in the raw materials conserved in the finished product. Additionally, the production steps of milling/refining and conching may also be controlled and modified to provide the confectioneries of the present invention having conserved concentrations of cocoa polyphenols relative to the concentration of the polyphenols present in the starting ingredients. The cocoa polyphenol ingredient may be a cocoa ingredient, an extract of a cocoa ingredient (beans, liquor, or powder, etc.

Abstract: For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.

Abstract: Methods for treating and preventing coccidiosis in poultry, and inflammation, infection, and diarrhea in mammals are provided utilizing an antimicrobial pharmaceutical composition comprising an herbal essential oil which contains thymol and carvacrol as its main ingredients. The essential oil is preferably obtained from the genus Origanum, especially Origanum vulgare ssp. hirtum.

Abstract: The present invention relates to the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical, and cosmetic industry, especially to treat cytotoxic and oxidative conditions.

Abstract: Parboiled rice flour is used in lieu of other grain flour in medical foods to minimize antigenicity of the medical food product.

Abstract: The present invention relates to the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical, and cosmetic industry, especially to treat cytotoxic and oxidative conditions.

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

Abstract: The color of vegetables and fruits which contain carotenoids is stabilized by adding to water particles of tea, by-products of tea extraction, a spice, rice bran, tomato skins, tomato seeds and/or paprika seeds so that the particulate material is contained in the water in an amount of at least 0.5 g per liter water, and vegetables or fruits which contain carotenoids are blanched in the particulate-containing water having a temperature between 70.degree. C. and 100.degree. C. for a time for stabilizing their color, and after which, blanch water is separated from the treated vegetables and/or fruits. Further, the particulate-containing water and the fruits or vegetables may be placed in and blanched in a pouch, particularly a water-permeable pouch so that blanch water may be separated from the pouch and so that particulate material is retained in the pouch.

Abstract: The present invention is directed to a herb product comprising a comminuted herb admixed with water, a water activity controlling substance in sufficient amounts for the herb product to have a water activity less than 0.90 and an effective amount of an edible agent, said effective amount of an edible agent being an anti-oxidizing effective amount of an edible anti-oxidant or an anti-discoloring effective amount of an edible salt or mixture thereof, said herb product being present in a substantially oxygen-free atmosphere. In addition, the present invention is directed to a method of making the herb product and to food compositions containing same.

Abstract: A method for confirming the presence of highly refined sesame oil in pharmaceuticals. By extracting, concentrating and detecting sesamin and epi-sesamin, through the method disclosed in the present invention, highly refined sesame oil can be identified. The disclosed method can be performed at room temperature and does not require over night extraction. In practice, the disclosed method entails extracting sesamin from a sample with an organic solvent, transferring and evaporating the solvent layer to dryness to form a residue. An alkyl halide is added to the residue to form a mixture. The mixture and an organic solvent are passed through a separating means, generating an eluent, the eluent is then evaporated to dryness to form a second residue. A 1:1 solution of an organic solvent and an alkyl halide is added to the second residue in a volume sufficient to form a concentrated extract. The concentrated extract is then analyzed with high performance liquid chromatography.

Abstract: Antioxidant substances are obtained from vegetable matter by mixing vegetable matter containing antioxidant substances with a C.sub.2 -C.sub.6 alkylene glycol and subjecting the mixture to pressure of at least 40 bar to obtain a liquid extract. In carrying out the process, the vegetable matter mixed with the alkylene glycol has a moisture content of from 5% to 30% by weight. Further, to subject the mixture to pressure, the mixture is pressed, and additionally, the process includes filtering the extract to obtain a clear extract.

Abstract: An active oxygen free radical scavenging agent superior in scavenging active oxygen free radicals produced in organisms is provided. The active oxygen free radical extinguishing agent includes green tea leaf extract containing epigallo catechin gallate and sunflower seed extract containing chlorogenic acid. When administrating green tea leaf extract and sunflower seed extract simultaneously as disclosed in the embodiment, the active oxygen free radical scavenging effect greatly excels the same when said two kinds of active oxygen free radical scavenging agents are separately administrated as shown in reference 2 and reference 3, or the same when rhubarb is administrated as shown in reference 4.

Abstract: An antioxidant composition and a process of recovering the same from a gelatinous retentate of spent ground coffee oil, comprising from 20 to 60% wt of complex lipids and from 10 to 75% wt of carboxylic acids 5-hydroxytryptamides, in which the 5-HT are for example those of behenic, arachidic and/or lignoceric acids, and the complex lipids are phospholipids and glycolipids. This composition may be advantageously used in food products.

Abstract: A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: Antioxidant principles are concentrated in a fat by mixing the fat with a vegetable material containing phenolic antioxidants to obtain a mixture and pressing the mixture under a pressure of at least 40 bar. The fat concentrated with antioxidant principles may be added to a fat-containing food to protect the food from oxidation.

Abstract: High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments employ from about 0.5% to about 10%, more narrowly from about 2% to about 5%, by weight rice bran oil specially processed to retain unsaponifiable matter. In one embodiment, physically refined rice bran oil is used. The natural stabilized oil is especially useful as a spray oil for crackers, nuts, chips, and other snack products.

Abstract: An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixture and to precipitate constituents of the mixture, and stirring to obtain a homogenized non-polar solvent/extract/oil mixture, separating precipitate from that mixture and then evaporating the non-polar solvent phase to obtain an oil containing spice extract. The oil containing the spice extract may be mixed with further polar solvent containing the spice extract, after which the process is repeated to enrich the final oil product with spice extract.

Abstract: A method for making garlic taffy wherein powdered garlic is processed by utilizing wheat malt and water to form a liquified product and subsequently saccharified and concentrated to form the garlic taffy. A garlic beverage is produced by adding water, honey or sugar, citric acid and the like to garlic taffy with heating.

Abstract: A process for the preparation of hypoallergenic moss oils, comprising reacting the starting moss oil, a concrete or preferably an absolute thereof, with an aldehyde reducing agent, in an organic solvent medium.

Abstract: A combination of entirely natural antioxidants provides an unexpected synergistic effect in extending the shelf life of animal-fat-containing feed when admixed with such fat or feed in amounts which are economically feasible. The specific antioxidants are lecithin, tocopherol and oil of rosemary. All combinations of at least two of these in amounts of from 0.01 to 2.0 percent by weight of lecithin, from 0.0035 to 0.056 percent by weight of tocopherol and from 0.01 to 0.10 percent by weight of oil of rosemary (based on the combined weight of antioxidant and animal fat) inordinately extend the shelf life of animal feed in general and of pet food in particular, when such products contain animal fat.

Abstract: Antioxidant principles are concentrated in a fat by mixing the fat with a vegetable material containing phenolic antioxidants at an elevated temperature to obtain a mixture. The mixture is pressed under a pressure of at least 40 bar to obtain a fat concentrated with antioxidant principles, which may be added to a fat-containing food to protect the food from oxidation.

Abstract: Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.

Abstract: In order to produce natural antioxidants by extraction of spices selected from the group of rosemary, thyme, sage and origano using compressed carbon dioxide and oreganic solventsa) these spices are de-aromatized by extraction with carbon dioxide at a pressure of 80 to 300 bar and at a temperature of 10.degree. to 80.degree. C.,b) the extraction residue obtained from step a) is treated with polar alcoholic solvents with 1 to 4 C atoms and/or non-polar hydrocarbons with 5 to 7 C atoms andc) the solvent extract obtained from step b) is treated with active carbon andd) the extract obtained from step c) is aftertreated with water at a temperature of 40.degree. to 100.degree. C. if desired after extensively removing the solvent.Antioxidants obtained in this way are almost completely neutral with regard to flavour, odor as well as colour and are more effective than synthetic antioxidants.

Abstract: A food-grade antioxidant and a non-oxidizing gas atmosphere environment are provided in combination in a cooking container and a food is cooked in the presence of the antioxidant and the non-oxidizing gas atmosphere for preventing or reducing oxidation of lipids and vitamins in the food. As a result, rancidity from cooking lipid-containing food, and the resultant off-odors and flavors associated therewith, as well as color changes and loss of nutritional quality of the food, can be reduced or avoided.

Abstract: The present invention is directed to a novel method, composition and device for removing dissolved oxygen from solutions containing alcohols and/or acids. By removing oxygen from various products, the present invention is an effective antioxidant for beverages and food products, as well as for industrial and commercial solutions containing alcohols and/or acids.

Abstract: Foodstuffs, especially sea food, may be preserved by means of a preserving agent comprising an extract of tea leaves. In accordance with the invention, the extract is employed in admixture with a polyhydroxy compound and an organic acid. Alternatively, the extract may be extracted from the tea leaves using an acidic aqueous extracting solution comprising said polyhydroxy compound and said organic acid.

Abstract: A process of preparing an alkaline solution of Labiatae antioxidants essentially free of lipids by agitating a solvent extract of the herb with an aqueous alkaline lower-aliphatic alcoholic or polyol solution thereof, separating the aqueous phase from the insoluble phase, and removing the alcohol from the aqueous phase by distillation to give a stable product with an antioxidant strength of 0.2 or more, having a pH above about 8.4, and having less than 75% water, preferably in the presence of a water-immiscible solvent, and a stable aqueous antioxidant solution of a Labiatae extract, consisting essentially of essentially all of the antioxidant substances present in the herb, which is preferably rosemary, sage, or thyme, with an antioxidant strength of 0.2 or more, and less than about 75% water, preferably having a pH between about 8.4 and about 11.

Abstract: An antioxidant extracted from the defatted ricebran which is obtained by the process comprising the steps of: carrying out the 1st extraction of the defatted ricebran using the mixed solvent of water and ethanol (1:0.8-1.2) at 50.degree.-80.degree. C., obtaining the residue separated from the 1st extracted solution by centrifugation, carrying out the 2nd extraction of the separated residue using the water at 55.degree.-80.degree. C., mixing the 1st extracted solution and 2nd extracted solution, and concentrating the mixed solution.

Abstract: Foodstuffs subject to oxidative or enyzmatic discoloration particularly fruits, vegetables and cereal grains are treated with a combination of hydrolysis mixtures of aldonic acids and their lactones, particularly gluconic acid and its lactones together with very small quantities of a sulfiting agent in aqueous solutions to assist in maintaining fresh appearance and inhibiting discoloration without detracting from the flavor or leaving residues of sulfites in quantities of public health significance.

Abstract: Antioxidant compositions and methods are disclosed that are prepared by the extraction of natural antioxidants from plant substrates.

Abstract: This invention pertains to hypoallergenic moss oils and a process for producing same which comprises reacting moss oil with an amino acid under mono-phasic conditions in solution and separating insolubilized allergenic substances.

Abstract: The invention is a packet for the cleansing of edible oils, and a method of using that packet. The packet comprises a sealed enclosure formed of a porous or perforated, polymeric material. The ground rind from a fruit, such as granulated grapefruit peelings, are inserted into that enclosure. The method comprises immersion of the porous or perforated, fruit peeling-containing polymeric packet into the edible oil. The porous or perforated packet is retained in the edible oil for at least five minutes. During the time that the packet is immersed, the edible oil can flow through the porous or perforated polymeric packet and contact the citrus peelings within that packet. At the end of the appropriate time period, the porous or perforated polymeric packet is removed from the edible oil.

Abstract: A process of preparing an alkaline solution of Labiatae antioxidants essentially free of lipids by agitating a solvent extract of the herb with an aqueous alkaline lower-aliphatic alcoholic or polyol solution thereof, separating the aqueous phase from the insoluble phase, and removing the alcohol from the aqueous phase by distillation to give a stable product with an antioxidant strength of 0.2 or more, having a pH above about 8.4, and having less than 75% water, preferably in the presence of a water-immiscible solvent, and a stable aqueous antioxidant solution of a Labiatae extract, consisting essentially of essentially all of the antioxidant substances present in the herb, which is preferably rosemary, sage, or thyme, with an antioxidant strength of 0.2 or more, and less than about 75% water, preferably having a pH between about 8.4 and about 11.