Abstract: An agent comprising one or more components selected from among cowberry derivatives, mangosteen derivatives, scutellaria root derivatives, inositol and inositol phosphate, as an active ingredient, is a novel agent that can effectively promote production of platelet-derived growth factor-BB (PDGF-BB), which contributes to production of mesenchymal stem cells and stabilization of stem cells.

Abstract: This invention relates to the incorporation of bioactive cargo molecules into particles with carotenoids, such as lycopene. The incorporation of a cargo molecule into a carotenoid particle may for example increase the bioavailability of the cargo molecule in the bloodstream compared to other delivery systems. Carotenoid particles as described herein may be useful in the formulation of therapeutic and nutritional compounds for oral administration to individuals.

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: The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.

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

Abstract: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available.

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: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

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 compositions and methods for producing a meat composition with a quantity of long chain fatty acids. Specifically, the meat composition comprises a quantity of stearidonic acid enriched soybean ingredient that imparts improved nutritional quality with a quantity of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical meat compositions.

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract: Nutraceutical and dietary supplement formulations for delivering bioavailable thiols to a host, comprising certain organosulfur radicals, such as the allyl mercapto radical, bound to larger molecules such as proteins, resulting in the formation in the host's body of various allium-related compounds such as allicin. The formulations are produced by treating an ingestible material comprising a cysteine-containing protein with a thiol, disulfide, mixed disulfide, thiosufinate or mixed thiosulfinate so as to cause thiol residues to become disulfide bonded to cysteines contained in the protein.

Abstract: The present invention includes methods of stabilizing one or more sweet enhancers when they are exposed to a light source as well as liquid compositions containing one or more sweet enhancers and one or more photostabilizers.

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract: A food product with Chia vegetable oil as a source of essential fatty acids, obtained by a simple and effective micro-encapsulation method using spray drying under special conditions. The product is highly soluble and oxidatively stable (by micro-encapsulation), odorless and flavorless, and can be used in food preparations or can be ingested alone.

Abstract: Allergen-free or dairy free LCPUFA powdered compositions and the use thereof in food products and especially infant formulas. The present invention relates to allergen-free (or at least dairy free) spray dried composition comprising an oxidation sensitive edible oil and a matrix material. The matrix material comprises a specific emulsifying agent and a specific glucose syrup. Further, the invention relates to a process for preparing such compositions and to the use of such compositions in an infant food product.

Abstract: The invention relates to the novel use of ergothioneine and preferably, L ergothioneine, as a nutritional additive and preservative in foods, medicines, and/or beverages. According to the invention, the powerful antioxidant ergothioneine was found to be very stable over time in and to have no deleterious effects on taste or consistency of food and beverages even when stored, over a period of several years. In a preferred embodiment, ergothioneine may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.

Abstract: A method for increasing the bioavailability of cysteine within an animal by reducing extracellular cysteine disulfide molecules to produce extracellular cysteine molecules. A membrane permeable thiol molecule that forms a membrane permeable disulfide molecule after becoming oxidized participates in thiol-disulfide exchange reactions on both sides of the cellular membrane, crossing the membrane randomly via simple diffusion. The membrane permeable disulfide, within or upon entering the highly reductive environment of a cell, becomes reduced to form a membrane permeable thiol molecule. the membrane permeable thiol can then diffuse to the exterior of the cell, where it is available to reduce another cystine molecule. This process can continue cycling, producing net cumulative increase in the concentration of extracellular cysteine. This is beneficial for providing cysteine as a nutrient to cells that require cysteine for nourishment.

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract: A method for preserving animal feed, including pet food, by controlling mold and yeast growth during the storage of such feed is disclosed, wherein the feed comprises processed grains, and optionally molasses, by adding to the processed grain or to the total feed mix, an amount of an alkali metal sulfite, bisulfite, metabisulfite or mixtures thereof sufficient to arrest the destructive effects of oxidation, mainly mold growth, which occurs during the storage of such animal feed. The alkali metal sulfite, bisulfite or metabisulfite is preferably added to the animal feed, together with an inorganic sulfate.

Abstract: A non-xenoestrogenic phosphorus-containing stabilizer for organic materials is disclosed wherein the stabilizer is selected from the group consisting of phosphorus-containing compounds of the structures wherein y in an integer of from 6 to 20, and where Z is a linking group, m is 0 or 1, n is an integer of at least 2, the asterisks are independently selected terminal groups, R1, R2, R3, R4, R5, R6, R7, and R8 are independently selected from the group consisting of hydrogen, alkyl groups, aralkyl groups, or halogen groups and Q is selected from the group consisting of where R11 is alkyl or aralkyl, and

Abstract: An antioxidant composition which utilizes a desiccant carrier impregnated with a suitable fat soluble antioxidant is conveniently contained within a vapor permeable housing to prevent homogeneous mixing thereof with a stored product when the composition is provided in granulated form. The desiccant carrier is selected from a group of suitable hydrophilic materials which demonstrates the capacity for reducing levels of atmospheric moisture by absorption thereof, including for example, silica gel. The housing may conveniently be a sealed packet formed from a porous fiber material, such as, for example, that commonly used for fashioning tea bags and the like. Alternatively, the housing may include an enclosed perforated structure, the perforations of which are smaller than the granules of the contained composition. Where the composition is provided in the form of a unitary body, a housing need not be used.

Abstract: A process for the preparation of a non-citric fruit juice, particularly white grape juice, in the absence of sulfites, including the steps of cold pressing, filtering the juice obtained from pressing, holding the juice in the absence of sulfites, heat treating the juice for a time and at a temperature sufficient to eliminate microbiological and enzymatic activity; and cooling the heat treated juice is described. The process can also include sparging with sufficient nitrogen to achieve < 5 ppm dissolved oxygen.

Abstract: The present invention provides a method for measuring the amount of free sulfurous acid and bound sulfurous acid in a sample using a bacterium belonging to Thiobacillus thiooxidans or Thiobacillus ferrooxidans of in which the sample is treated with acid and/or alkali to give free sulfurous acid alone in the sample. Then, the total amount of free sulfurous acid in the sample is measured by an oxidation reaction of free sulfurous acid to sulfuric acid using a bacterium belonging to Thiobacillus thiooxidans or Thiobacillus ferrooxidans.

Abstract: The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is employed as a color stabilizer and effectively prevents decoloring of the compositions, even upon prolonged periods of storage. The syrup and beverage formulations may optionally contain a glassy sodium polyphosphate, vitamin B6, vitamin B12, niacinamide, folic acid, calcium pantothenate, biotin, flavoring agents, sweeteners, acidic agents, etc.

Abstract: A highly active antioxidant composed of a diester of phosphoric acid with tocopherol and ascorbic acid or a salt thereof used to stabilize other materials.

Abstract: A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing the flavor, appearance, odor or texture of the food.

Abstract: This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.

Abstract: A food composition was prepared containing at least 5 mg of inositol triphosphate per 100 g of food. This composition was found to have utility in counteracting deliterious effects of heavy metals, radiation and smoking.

Abstract: This invention relates to an antioxidizing composition which comprises an antioxidant such as tocopherol, BHT or BHA; condensed phosphate such as pentapolyphosphate; and citric acid. The antioxidizing composition has antioxidant action superior to conventional compositions and has good compatibility with fat, oil and food containing fat or oil. The antioxidizing composition preferably comprises tocopherol, lecithin, pentapolyphosphate and citric acid.

Abstract: This invention relates to calcium-enriched and phosphorus-enriched fortified milk is characterized in perferred embodiments intended for beverage consumption by minimal settling of the calcium source, acceptable flavor, and acceptable viscosity and mouth-feel. The fortified milk may contain up to 100% of the U.S. R.D.A. of calcium in a one cup (8 ounce) serving of fortified whole milk. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to fresh milk, effecting hydration of the gums, and assuring uniform distribution of the added materials in the milk.

Abstract: Antibody against human chorionic gonadotropin is raised in rats, preferably Lewis Strain Inbred rats, using either whole hormone or the .beta.-subunit as the antigen, and displays low cross-reactivity with luteinizing hormone as well as high sensitivity.

Abstract: Stabilization of carotenoid-containing edible oils at elevated temperatures is accomplished by the use of stabilizing amounts of lauryl thiodipropionate, dilauryl thiodipropionate, a tocopherol and mixtures thereof. The stabilized colored edible oils retain a large percentage of the coloration subsequent to heating at deep-fat frying temperatures as compared with the coloration of said edible oil prior to heating.

Abstract: Fried foods are produced by adding an antioxidant to a frying oil and then frying a desired food stuff therein at 100.degree.-250.degree. C. The antioxidant is obtained by subjecting a starting material, selected from the group consisting of herb family spices, residues obtained after the recovery of essential oils from herb family spices, oleoresins obtained from the extraction of herb family spices with a polar solvent, and oleoresins and extracted residues obtained from the extraction of herb family spices with a non-polar solvent, to an extraction treatment with a polar solvent to obtain an extract, decoloring the extract with an adsorbent, concentrating the extract after separation of the adsorbent, forming an aqueous dispersion from the concentrate, steam distilling the aqueous dispersion to produce a steam distilled residue and recovering an insoluble part from the steam distilled residue.

Abstract: Oligomeric or polymeric triaryl- and substituted triarylphosphine compounds which are non-digestible and non-absorbable by animals are disclosed. These compounds act as antioxidants by inhibiting the buildup of hydroperoxides of unsaturated fatty acids, e.g., in foods.

Abstract: The disclosed process is a method for improving the flavor of fried foods, especially chicken, by frying said food in an oil or fat containing a compound which prevents the build-up of hydroperoxides of fatty acids and esters thereof and the decomposition products of the hydroperoxides in both the oil and the food.

Abstract: Oligomeric or polymeric triaryl- and substituted triarylphosphine compounds which are non-digestible and non-absorbable by animals are disclosed. These compounds act as antioxidants by inhibiting the buildup of hydroperoxides of unsaturated fatty acids, e.g., in foods.

Abstract: A food composition stabilized by the presence therein of a small proportion of a dialkyl pentaerythritol diphosphite. The alkyl groups each contain 10-18 carbon atoms.

Abstract: Methional, its dimer or trimer or a combination of these, is added to polyunsaturated oils in small but effective amounts to stabilize the oils against oxidative rancidity.

Abstract: Sulforaphane has been isolated and identified as a major and very potent phase II enzyme inducer in broccoli (Brassica oleracea italica). Sulforaphane is a monofunctional inducer, inducing phase II enzymes selectively without the induction of aryl hydrocarbon receptor-dependent cytochromes P-450 (phase I enzymes). Analogues differing in the oxidation state of sulfur and the number of methylene groups were synthesized, and their inducer potencies were measured. Sulforaphane is the most potent of these analogues. Other analogues having different substituent groups in place of the methylsulfinyl group of sulforaphane were also synthesized and assessed. Of these, the most potent are 6-isothiocyanato-2-hexanone and exo-2-acetyl-6-isothiocyanatonorbornane.