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: Non-toxic, naturally derived, preservative compositions for beverage products, food products and other consumer products which include d-limonene, natural wax and monohydric alcohol are provided. Methods for manufacturing such preservative compositions are also provided. In addition beverage products, food products and other consumer products which include preservative compositions comprising d-limonene, natural wax and monohydric alcohol are provided.

Abstract: The invention relates to methods and compositions for enzymatic surface modification of root vegetable products by contacting the products with enzyme during a drying process. One embodiment of the invention relates to methods and compositions reducing acrylamide produced by cooking, heating or processing in root vegetable products, such as French fries.

Abstract: A composition which is obtained by causing a specific compound to be present together with sucralose. The composition provides a sucralose in a stable form, more particularly, a sucralose which is still stable and thus is significantly suppressed with respect to the decrease in sweetness and discoloration (browning, blackening), even when it is subjected to a warming treatment under a condition wherein temperature is high and especially water content is low and/or pH is low. The stabilized sucralose-containing composition can be used as a sweetener by itself and as a compound with a food or a drug.

Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.

Abstract: The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

Abstract: A mixture of dimethyl dicarbonate and at least one organic acid of the series of dicarboxylic and tricarboxylic acids and salts thereof is advantageously suitable for sterilization and preservation of drinks.

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: Disclosed is a process for the preparation of active substance concentrates, which is distinguished in that an active-substance-containing starting material, (i) (a) is either brought into contact with a PIT emulsion and the mixtures are heated to a temperature above the phase inversion temperature of the PIT emulsion, where they are held for a sufficient period of time, or (b) is brought into contact with an aqueous mixture of lipids and emulsifiers, which mixture is suitable for the formation of PIT emulsions, and the mixture is heated with strong shearing to a temperature above the phase inversion temperature with in-situ formation of a PIT emulsion, where the mixture is held for a sufficient period of time, (ii) the mixtures are cooled and filtered and, if appropriate, (iii) subjected to ultrafiltration and/or (iv) a further solvent extraction.

Abstract: Disclosed are flavored nutritional beverages comprising (A) fat; (B) milk protein representing from about 10% to 100% by weight of total protein; (C) carbohydrate comprising from about 75% to 100% by weight of at least one of (i) from about 0.1% to about 10% sucrose, trehalose, or combination thereof, by weight of the beverage, and (iii) from about 0.1% to about 20% maltodextrin by weight of the nutritional liquid, the maltodextrin having a DE value of from about 1 to about 10, and (iii) combinations of (i) and (ii); (D) an iron-containing material, and (E) a flavorant. The flavored nutritional beverages, unlike many iron-fortified milk-based beverages available today, do not readily develop beige or gray hues during formulation, processing and storage, and are thus more easily formulated with little or no color distortion and with improved or more accurately matched flavor-color combinations.

Abstract: The present invention relates to the use of at least one flavonoid for odour improvement and/or odour stabilisation, and to corresponding compositions and the preparation thereof.

Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.

Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.

Abstract: A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture-managing agent, a fungal protease enzyme, a carbohydrate component consisting of digestible carbohydrate material and non-digestible carbohydrate material, and water. A milk protein or soy protein hydrocolloid can be used as the moisture-managing agent to improve the shelf life of the resulting bread. A dough conditioner is used to improve the machinability of the dough composition, especially at less intense mixing conditions. The invention also includes a process for making the dough composition using high shear mixing equipment. The invention includes also the bread made from the dough composition, and from the dough making process.

Abstract: A liquid nutritional composition comprising partially hydrolysed protein, fat and from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per litre of a low amylose starch is disclosed.

Abstract: A food product which has been fortified in calcium content, having an calcium content of at least 5 ppm and comprising calcium-containing nanoparticles, wherein the nanoparticles are stabilised by means of a biopolymer and, if the biopolymer is a protein, do not contain a calcium complexing agent, provides good bioavailability and stability.

Abstract: Disclosed herein is a method of making xanthan gum by inoculating sugarcane fluid with a bacterium that can synthesize xanthan gum, such as a bacterium of the genus Xanthomonas.

Abstract: A composition for preserving leafy produce comprises sodium hypochlorite in combination with a phosphate salt. The process comprises exposing leafy produce to the composition, drying the composition, and storing the composition at reduced temperatures.

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: The present invention provides a brine composition for a frozen food which does not raise the freezing temperature even if the ethanol concentration is low, and is therefore able to suppress tissue breakdown caused by the growth of water ice crystals in the tissues (cells) of foods, and a method for producing a frozen food. The brine composition for a frozen food contains 30 to 70% by weight of ethyl alcohol, 0.5 to 10.0% by weight of erythritol, and water. It is preferable that the concentration of the ethyl alcohol is 35 to 60% by weight, the concentration of the erythritol is 0.8 to 5.0% by weight, and the rest is water.

Abstract: The invention provides a surface active ingredient composition, which includes a base liquid including water which has dispersed therein in percentages by volume: Sodium Chloride 1 to 3% Magnesium 1 to 2% Calcium 1 to 2% Potassium 1 to 2% Sulphate 1 to 2% Carbon 0.5 to 1% Nitrate 1 to 2% and Phosphate 1 to 2% sodium chloride dissolved in the base liquid; and sodium alkyl ether sulphate dissolved in the base liquid, with the portion of the base liquid to sodium chloride and sodium alkyl ether sulphate being between 1:1:1.5 and 1:1:5. The invention further provides a process for producing same and uses thereof.

Abstract: The invention relates to the use of silicon in food.

Abstract: A preservative and additive for food and feed. One aspect of the invention concerns various acidified clays and minerals as food or feed additive to kill, or inhibit the growth of, harmful microorganisms and to inactivate mycotoxins, such as aflatoxins, present as contaminants in human foods and animal feeds. Another aspect of the present invention relates to a clay of hydrated sodium calcium aluminosilicate with relatively uniform particle size distribution.

Abstract: The object of the present invention is to provide a composition for food and beverage comprising a hygroscopic powdery material having improved hygroscopicity as well as food and beverage containing the composition. The present invention provides compositions for food and beverage comprising a hygroscopic powdery material and a sesamin-class compound(s), more specifically powdery compositions for food and beverage comprising a hygroscopic powdery material and a sesamin-class compound(s) mixed with each other wherein the hygroscopic powdery material has improved hygroscopicity as well as foods and beverages containing the compositions.

Abstract: The present invention relates to a method of improving storage stability of reduced form of nicotinamide adenine dinucleotide, reduced form of nicotinamide adenine dinucleotide phosphate, or a salt thereof, or ascorbic acid, an ascorbic acid derivative, or a salt thereof, which comprises allowing the substance to coexist with an L-arginine acidic amino acid salt, a composition containing the substance and an L-arginine acidic amino acid salt, a process for producing the composition, and a method of storing the substance in the presence of an L-arginine acidic amino acid salt.

Abstract: The invention provides methods of synthesizing the purified enantiomers of oleocanthal. The invention further provides methods of using oleocanthals in various formulations including, food additives; pharmaceuticals; cosmetics; animal repellants; and discovery tools for mammalian irritation receptor genes, gene products, alleles, splice variants, alternate transcripts and the like.

Abstract: Instead of direct introduction into recipes of food products, for example, flavorant emitting compositions including at least one flavorant are in combination with a stabilizer, e.g., adsorbent or absorbent, and indirectly added to the food product via a closed environment of a package by readily releasing the flavorant from the substrate. When a device, such as a porous sachet comprising the compositions is placed in a closed environment of a food package, for example, a constant fresh aroma and/or taste is delivered to the closed atmosphere of the packaged foodstuff and deposited onto the foodstuff per se for preserving and maintaining product freshness for enhanced consumer acceptance. Representative packaged products would include snack foods, such as barbecue chips, potato chips, bakery products, to name but a few.

Abstract: The invention relates to a method for the preparation of a stable alkali metal lactate in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable alkali metal lactate powder, and foodstuffs comprising said stable alkali metal lactate powder. In the method according to the invention, a concentrate that contains alkali metal lactate is processed, with cooling, in a mixer/extruder to form a powder of the alkali metal lactate. According to the invention the alkali metal lactates in powder form are stable for at least 48 hours.

Abstract: Emulsions of hydrophobic monomers in water comprising inorganic particles as Pickering emulsifiers, and hydrophobin; and also the preparation and use of the emulsions are described.

Abstract: The present invention provides a process for the production of a frozen food product including the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of formula I: wherein R1 is a hydrocarbon group; and optionally mono-diglycerides and/or unsaturated lactylated mono-diglycerides.

Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.

Abstract: Treatment of food and agricultural products involves contacting the product by washing or otherwise with alkaline electrolyzed oxidizing water. Treatments include using brine solutions or marinades that include the alkaline electrolyzed oxidizing water therein.

Abstract: The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.

Abstract: A fanning feed for fish in freshwater, wherein, in addition to the content of starch as an ordinary binder, there has been added to the feed up to 25 g per kg of constituent feed ingredients of a faecal binder of a non-starch type, and methods of making and using the same. The feed may be of a pressed or extruded type.

Abstract: The present invention relates to propionic acid-comprising compositions in solid and essentially pure form comprising at least one compound according to formula (I) (Mn+)(H+)x(CH3CH2C(O)O?)(n+x)??(I), where Mn+ is an n-valent alkali metal cation or alkaline earth metal cation, n being equal to 1 or 2; and x is a number in the range from 0.25 to 5; with the proviso that x is not in the range from 0.75 to 1.75 when Mn+ is potassium; a method for producing such propionic acid-comprising compositions; and also the use of such compositions as silage additive, preservative, acidifier, food supplement, feedstuff or feedstuff additive for animal feed.

Abstract: The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart dough, fritter dough and the like), preservation of foods, etc.

Abstract: An emulsifier which is a protein/polysaccharide conjugate derived from whey protein and a non-ionic polysaccharide, more particularly dextran, maltodextrin or gum Arabic, is described together with its application in emulsions and beverages.

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: This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients.

Abstract: The invention relates to a film-shaped form of administration for topically administering at least one agent and/or nutrient to a living being. Said form of administration comprises at least one agent-containing and/or nutrient-containing layer that is based on crosslinked hydrophilic polymers which are crosslinked with at least one polyacrylic acid derivative.

Abstract: A thickening composition characterized by containing a xanthan gum wherein a potassium salt binds to the surface of xanthan gum powder.

Abstract: A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.

Abstract: The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.

Abstract: The invention relates to long-chain inulin and its preparation from artichoke roots, its use in foodstuffs and cosmetic preparations and foodstuffs and cosmetic preparations comprising the long-chain inulin.

Abstract: An object of the present invention is to provide a method for enhancing the emulsification ability of gum arabic. The present invention can provide a modified gum arabic having an excellent emulsification ability without coloration and/or unpleasant odor, by a method which has a step of making unheated gum arabic into an aqueous solution having a concentration of not higher than 50 mass %, and a step of maintaining the aqueous solution below 60° C. for at least 6 hours. The gum arabic modified by the method of the present invention can be used as an emulsifier for use with beverages, confectioneries, chewing gums, oil-soluble flavors, oil-soluble colors, oil-soluble vitamins, etc.

Abstract: One aspect of the present invention is concerned with a composition containing: (A) at least 10 ?g of particular substituted pyrroles per kg of dry matter; and (B) at least 100 mg per kg of dry matter of a pyranone selected from the group consisting of maltol, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and combinations thereof; which composition, when dissolved in water at a dry solids content of 0.1 wt. %, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05; and ii. an absorption ratio A280/560 of at least 100, preferably of at least 200. The present composition can advantageously be used as an additive in beverages or foodstuffs to prevent or reduce light induced flavour changes. The invention also encompasses a process for the manufacture of the aforementioned composition.

Abstract: Described herein are food preservation compositions. The compositions are composed of an absorbent material and an antimicrobial agent. The antimicrobial agent can be a volatile, nonvolatile, or a combination thereof. The compositions are effective in reducing or preventing microbial growth in food storage articles.

Abstract: Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of which contain surfactant and water-insoluble solids, are stable; the concentrates and finished beverages are clear.

Abstract: Processes for maintaining the stability and quality of frozen desserts during storage and transportation, including an improvement. This improvement process involves flushing the ambient air in the storage compartment and flushing this storage compartment, with either a low molecular weight gas, a high molecular weight gas, or a combination of both. The gas mixture in the compartment would allow the cells within the frozen dessert to remain at approximately a constant volume during elevation changes, thereby reducing or eliminating shrinkage and transportation settling.

Abstract: The present invention relates to a water-absorbing composition having thickening and/or gelling properties, for preventing water from getting out from food products before, while and after baking. Said composition has proved particularly useful in the field of catering for preparing baked products, both sweet and salty, coated or stuffed with fruit, vegetables, cheese and/or other foods that tend to release water.