The present invention relates to encapsulation compositions and methods in which an encapsulate comprising hop oil components is encapsulated via melt extrusion in a glassy matrix containing a hop-derived acid which serves as an emulsifier to increase the hop oil loading.
The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.
The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.
The present invention relates to encapsulation compositions and methods in which an encapsulate comprising hop oil components is encapsulated via melt extrusion in a glassy matrix containing a hop-derived acid which serves as an emulsifier to increase the hop oil loading.
The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.
The present invention relates to a process for producing a beer bitiering agent via enzyme catalyzed bioconversion of hop-derived isoaipha acids to dihydro-(rho)- isoalpha adds.
The present invention relates to a process for producing a beer tittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel enzyme catalysts which may be employed in such a process.
The present invention relates to a process for producing a beer littering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.
The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products - either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow # 5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.
A23B 7/10 - Preserving with acidsAcid fermentation
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
A23L 5/46 - Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
11.
Light stable natural yellow colorant systems in pickled and fermented vegetable applications
The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.
A23L 5/44 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
A23L 19/20 - Products from fruits or vegetablesPreparation or treatment thereof by pickling, e.g. sauerkraut or pickles
The present invention relates to novel synergistic compositions comprising known “clean-label” antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combinations of “clean-label” antimicrobials which may be employed in such a process.
A01N 65/22 - Lamiaceae or Labiatae [Mint family], e.g. thyme, rosemary, skullcap, selfheal, lavender, perilla, pennyroyal, peppermint or spearmint
A01N 37/44 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio-analogue, or a derivative thereof, and a nitrogen atom attached to the same carbon skeleton by a single or double bond, this nitrogen atom not being a member of a derivative or of a thio-analogue of a carboxylic group, e.g. amino-carboxylic acids
13.
SYNERGISTIC ANTIMICROBIAL FORMULATION CONSISTING OF PLANT EXTRACT AND LAURIC ARGINATE
The present invention relates to novel synergistic compositions comprising known "clean-label" antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens, it is a further object of the invention to provide novel combinations of "clean-label" antimicrobials which may be employed in such a process.
The present invention relates to novel synergistic compositions comprising known ¨cleanlabel¨ antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combination of ¨clean label¨ antimicrobials which may be employed in such a process.
The present invention relates to novel synergistic compositions comprising known “clean-label” antimicrobial substances as well as processes for stabilizing food substances against typical food borne spoilage microorganisms and/or pathogens. It is a further object of the invention to provide novel combinations of “clean label” antimicrobials which may be employed in such a process.
A01N 65/22 - Lamiaceae or Labiatae [Mint family], e.g. thyme, rosemary, skullcap, selfheal, lavender, perilla, pennyroyal, peppermint or spearmint
A01N 37/02 - Saturated carboxylic acids or thio-analogues thereofDerivatives thereof
A01N 43/16 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atom with one hetero atom six-membered rings with oxygen as the ring hetero atom
A23L 2/44 - Preservation of non-alcoholic beverages by adding preservatives
The present invention relates to plant-based protein products containing compositions comprising a flavoring, or a coloring and a flavoring, which products mimic the gray-brown appearance of cooked animal meat or both the red appearance of raw animal meat and gray-brown appearance of cooked animal meat The plant-based protein products of the present invention may serve as meat alternatives or substitutes for animal meat products.
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
The present invention relates to a process for producing a beer bittering agent via yeast derived enzyme catalyzed bioconversion of hop-derived alpha and/or isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel yeast derived enzyme catalysts which may be employed in such a process.
The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids and to the novel enzyme catalysts which may be employed in such a process.
The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)- isoalpha acids.
The present invention relates to a process for producing a beer bittering agent via enzyme catalyzed bioconversion of hop-derived isoalpha acids to dihydro-(rho)-isoalpha acids.
The present invention relates to a bitter, light-stable beer comprising a hop bittering composition comprising humulinones. The present invention relates also to a method of preparing a light-stable beer, such method comprising adding a light-stable natural hop bittering composition comprising humulinones, wherein the composition is added pre-fermentation, during fermentation, post-fermentation, or to the finished beer.
The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.
Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.
Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.
C07C 35/21 - Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a ring other than a six-membered aromatic ring polycyclic, at least one hydroxy group bound to a non-condensed ring
Processes for preparing water soluble and oil soluble antioxidant compositions extracted together from Labiatae herbs in a single extraction using an alcohol and water solvent, followed by a simple, yet effective purification step that allows the separation of the water soluble antioxidative fractions containing mainly rosmarinic acid from antioxidative fractions containing mainly carnosic acid and carnosol, without cumbersome acid/base partitioning steps.
Processes for preparing water soluble and oil soluble antioxidant compositions extracted together from Labiatae herbs in a single extraction using an alcohol and water solvent, followed by a simple, yet effective purification step that allows the separation of the water soluble antioxidative fractions containing mainly rosmarinic acid from antioxidative fractions containing mainly carnosic acid and carnosol, without cumbersome acid/base partitioning steps.
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
27.
Methods of saponifying xanthophyll esters and isolating xanthophylls
This invention relates to a practical and effective process for converting esterified xanthophylls, including zeaxanthin, to non-esterified xanthophylls through saponification. In addition, the invention provides a process for obtaining esterified zeaxanthin in high yields and purities, isolating the xanthophylls from interfering substances such as waxes, oils, and fats. A product of this process is a zeaxanthin rich substrate that is suitable for use in foods, nutritional supplements, cosmetics, pharmaceuticals and related products.
C07C 35/21 - Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a ring other than a six-membered aromatic ring polycyclic, at least one hydroxy group bound to a non-condensed ring
28.
STABLE EDIBLE FLUID FATS AND OILS AND IMPROVED ASCORBIC ACID COMPOSITIONS TO PRODUCE SAME
This invention to provides compositions of ascorbic acid consisting of solid particles of ascorbic acid which are less than about one micron in size on their largest dimension and suspended in a fluid edible carrier, which solid ascorbic acid particles are indefinitely suspendable in a fluid fat or oil, without sedimentation at 1 x g, and are transparent or nearly transparent in the fluid fat or oil which is stabilized by the ascorbic acid composition therein.
The present invention encompasses stabilized anthocyanin pigments as colorants in foods, beverages, cosmetics and pharmaceutical applications, as well as methods for stabilizing anthocyanin pigments, including Raphanus sativus (red radish) anthocyanin pigments, using rosmarinic acid. The instant invention further relates to a compositional combination of red radish anthocyanins and rosmarinic acid, which can be mixed with other anthocyanin pigments and colors to stabilize the resultant anthocyanin composition.
The instant invention relates to improved methods for enhancing the stability of foods, beverages, nutritional supplements and/or cosmetics by incorporating into them effective amounts of naturally derived compositions of a Maillard reaction product resulting from reacting an amino acid and a sugar, optionally containing one or more chelating or non-chelating antioxidant components derived from edible herbs, spices, fruits, vegetables and/or grains, and/or further optionally combined with one or more synthetic food grade antioxidants. Moreover, the present invention further relates to processes for preparing antioxidant flavoring compositions with specific activities and solubility characteristics tailored to deliver the antioxidant components to sites within the foods, beverages, nutritional supplements or cosmetics where they operate most effectively. The present invention further relates to foods, beverages, nutritional supplements and cosmetics treated with the inventive compositions.
A61K 8/96 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution
31.
METHODS FOR ENHANCING THE STABILITY OF FOODS, BEVERAGES, AND COSMETICS USING NATURAL PRODUCTS DERIVED FROM NON-ALLERGENIC PROTEINACEOUS SOURCES
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.
Capsicum derived xanthophylls that meet the finished product needs for purity, yield, ease of use, industrial compatibility and cost that are required to make product suitable for the nutritional supplement, food and beverage industries. The present invention is concerned with a process which yields from 60 to 80%, of xanthophyll materials and nearly quantitative recovery of all input xanthophylls, which xanthophylls are of high purity. The present invention concerns a method to obtain xanthophyll esters present almost exclusively in the trans form when isolated from the natural plant sources. The present invention concerns a process to re-convert cis product back to the more desired trans form.
C07C 35/21 - Compounds having at least one hydroxy or O-metal group bound to a carbon atom of a ring other than a six-membered aromatic ring polycyclic, at least one hydroxy group bound to a non-condensed ring
C07C 27/02 - Saponification of organic acid esters
C07D 303/14 - Compounds containing oxirane rings with hydrocarbon radicals, substituted by singly or doubly bound oxygen atoms by free hydroxyl radicals
33.
Capsicum variety exhibiting a hyper-accumulation of zeaxanthin and products derived therefrom
Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.
C07H 21/04 - Compounds containing two or more mononucleotide units having separate phosphate or polyphosphate groups linked by saccharide radicals of nucleoside groups, e.g. nucleic acids with deoxyribosyl as saccharide radical
C12N 15/00 - Mutation or genetic engineeringDNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purificationUse of hosts therefor
34.
PROCESS FOR THE PREPARATION OF TETRAHYDROISOHUMULONE COMPOSITIONS
A process for preparing tetrahydroisohumulone compositions from a hop extract, which process provides an improvement over the extant art, and provides a tetrahydroisohumulone preparation of high yield and purity, which tetrahydroisohumulone preparation exhibits excellent physical stability, and is essentially free from undesirable lupulones, fatty acids, hop oils and degradation compounds.
C07C 45/62 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by reactions not involving the formation of C=O groups by hydrogenation of carbon-to-carbon double or triple bonds
A process for preparing isohumulone compositions, which process provides an improvement over the extant art, and yields an isohumulone preparation derived from a hop extract of high yield and purity, which has excellent physical stability, and is essentially free from undesirable lupulones, fatty acids, hop oils and degradation compounds.
The present invention relates to novel microbial stable emulsions advantageously utilizing dispersion media characterized by lower water activity and advantageously utilizing dispersants which exhibit high water binding capacity and which exhibit characteristics which provide for steric stabilization and charge distribution (zeta potential) in relation to the dispersed phase, and methods of using the same.
A01N 25/30 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of applicationSubstances for reducing the noxious effect of the active ingredients to organisms other than pests characterised by the surfactants
A61K 31/047 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates having two or more hydroxy groups, e.g. sorbitol
A01N 65/00 - Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
A01N 65/44 - Poaceae or Gramineae [Grass family], e.g. bamboo, lemon grass or citronella grass
A01N 65/42 - Aloeaceae [Aloe family] or Liliaceae [Lily family], e.g. aloe, veratrum, onion, garlic or chives
A01N 65/22 - Lamiaceae or Labiatae [Mint family], e.g. thyme, rosemary, skullcap, selfheal, lavender, perilla, pennyroyal, peppermint or spearmint
A01N 49/00 - Biocides, pest repellants or attractants, or plant growth regulators containing compounds containing the group wherein m+n≥1, both X together may also mean —Y— or a direct carbon-to-carbon bond, and the carbon atoms marked with an asterisk are not part of any ring system other than that which may be formed by the atoms X, the carbon atoms in square brackets being part of any acyclic or cyclic structure, or the group wherein A means a carbon atom or Y, n ≥ 0, and not more than one of these carbon atoms being a member of the same ring system, e.g. juvenile insect hormones or mimics thereof
37.
METHODS OF SAPONIFYING XANTHOPHYLL ESTERS AND ISOLATING XANTHOPHYLLS
This invention relates to a practical and effective process for converting esterified xanthophylls, including zeaxanthin, to non-esterified xanthophylls through saponification. In addition, the invention provides a process for obtaining esterified zeaxanthin in high yields and purities, isolating the xanthophylls from interfering substances such as waxes, oils, and fats. A product of this process is a zeaxanthin rich substrate that is suitable for use in foods, nutritional supplements, cosmetics, pharmaceuticals and related products.
C07C 403/24 - Derivatives of cyclohexane or of a cyclohexene, having a side-chain containing an acyclic unsaturated part of at least four carbon atoms, this part being directly attached to the cyclohexane or cyclohexene rings, e.g. vitamin A, beta-carotene, beta-ionone having side-chains substituted by six-membered non-aromatic rings, e.g. beta-carotene
A61K 31/045 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates
A61K 31/047 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates having two or more hydroxy groups, e.g. sorbitol
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.
patents
