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| Number | Title | Issue Date |
| 8277860 | Method of stabilizing 1,4-dihydroxy-2-naphthoic acid A method for stabilizing 1,4-dihydroxy-2-naphthoic acid, which comprises reducing an oxygen dissolved in a solution containing 1,4-dihydroxy-2-naphthoic acid, and food or drink containing 1,4-dihydroxy-2-naphthoic acid. ... | 10/02/2012 |
| 7767244 | Cooking oil antioxidant composition, method of preparation and use 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... | 08/03/2010 |
| 7754267 | Polymeric antioxidants Antioxidant polymers of the present invention comprise repeat units that include one or both of Structural Formulas (I) and (II): wherein: R is —H or a substituted or unsubstituted alkyl... | 07/13/2010 |
| 7727571 | Polymeric antioxidants Antioxidant polymers of the present invention comprise repeat units that include one or both of Structural Formulas (I) and (II): wherein: R is —H or a substituted or unsubstituted alkyl... | 06/01/2010 |
| 7722909 | Terpene ester compounds as autoxidation inhibitors for frying oils The present invention relates to a method of preventing or reducing oxidation of a frying oil during frying. The method involves adding a terpene ester compound, including a terpenol esterified to a fatty acid, to a frying oil under conditions effective to prevent o... | 05/25/2010 |
| 7601378 | Polymeric antioxidants The following is an examiner's statement of reasons for allowance: an antioxidant polymer and method of preparing, the antioxidant comprising repeat units that include one or both of Structural Formulas (I) and (II) wherein R is —H or a substituted or unsubstitute... | 10/13/2009 |
| 7595074 | Polymeric antioxidants A method of preparing a phenolic polymer comprising: a) protecting at least one hydroxyl group of a substituted or unsubstituted phenol represented by Structural Formula (XXIX), wherein: R11, R12, R13, R14 and R15 | 09/29/2009 |
| 7595073 | Use of siderophores and organic acids to retard lipid oxidation The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food p... | 09/29/2009 |
| 7431958 | Use of fraction from for preserving food The present invention relates to a use of brown color natural anti-oxidant fraction from fruit of the plant Cinnamomun zeylanicum for preserving the food articles, and a simple and efficient process for the preparation of a brown color natural antioxidant fra... | 10/07/2008 |
| 7374788 | Encapsulation of food ingredients Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferab... | 05/20/2008 |
| 7364763 | Method for selective delivery of lipid-soluble antioxidants into the polar lipid fraction of a food product The invention relates to methods of reducing oxidation in foods by selectively adding one or more antioxidants to the polar lipid fraction of a food product. ... | 04/29/2008 |
| 7320809 | Cooking oil antioxidant composition, method of preparation and use 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... | 01/22/2008 |
| 7300586 | pH stable activated carbon An activated carbon composition is disclosed, which includes an activated carbon and a carboxylic acid containing compound. The activated carbon composition is prepared by immersing an activated carbon in an aqueous solution of a carboxylic acid containing compound.... | 11/27/2007 |
| 7270840 | Antioxidative compositions This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, epigallocatechin gallate, epicatechin, epicatechin gallate, epigallocatechin, and polypheron E. ... | 09/18/2007 |
| 7223432 | Polymeric antioxidants Antioxidant polymers of the present invention comprise repeat units that include one or both of Structural Formulas (I) and (II): wherein: R is —H or a substituted or unsubsti... | 05/29/2007 |
| 7198811 | Compositions for the preservation of fruits and vegetables The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D inhibitor, at least one compound comprising an isoprene subunit, at lea... | 04/03/2007 |
| 7179491 | Process of converting rendered triglyceride oil from marine sources into bland, stable oil Triglyceride oil derived from marine sources, mammalian and fish, is treated with a silica at relatively low temperature under vacuum and is then further treated with a bleaching clay under vacuum and at higher temperature. The silica and the bleaching clay are then... | 02/20/2007 |
| 7175866 | Tocopherols as flavor antioxidant in citrus juice Citrus juice beverages having an oil soluble flavor antioxidant added thereto are provided. A tocopherol antioxidant, other than alpha-tocopherol, is added to a citrus juice beverage, such as orange juice, to preserve the flavor sensory attributes of stored juice wi... | 02/13/2007 |
| 7125859 | Nucleic acid antioxidant compositions, methods for obtaining such compositions and formulations thereof Compositions containing purified nucleic acid wherein the nucleic acid acts as an antioxidant. Such compositions also include materials subject to oxidative damage such as antioxidants, vitamins, lipids, foods and pharmaceuticals. The invention also includes methods... | 10/24/2006 |
| 7125575 | Method of removing off-flavor from foods and deodorizer The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an o... | 10/24/2006 |
| 7122212 | Process for producing oily cosmetics It is intended to provide oily cosmetics (for example, oily cosmetics to be applied to the skin such as oily liniments, oily hair care products such as hair oils) which have excellent effects including an antibacterial effect and are yet safely usable by consumers s... | 10/17/2006 |
| 7090886 | Oil/fat composition Abstract Provided is an oil/fat composition comprising 60 to 100 wt. % of a diglyceride wherein the diglyceride has, as the fatty acid constituent thereof, 15 to 90 wt. % of an ω 3-unsaturated fatty acid having less than 20 carbon atoms and a cis ω 3-unsaturated f... | 08/15/2006 |
| 7090872 | Antioxidant, skin preparation for external use, cosmetic and food The invention relates to antioxidants that make effective use of acerola seeds, which have conventionally been discarded, that have high safety and excellent antioxidative effect in skin preparations for external use, cosmetics, and food, and that contain acerola se... | 08/15/2006 |
| 7074900 | Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin 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) l... | 07/11/2006 |
| 7056949 | Oil/fat composition An oil/fat composition comprising 5 to 99.9 wt. % of a monoglyccride having, as fatty acid constituents thereof, 15 to 90 wt % of an ω 3-unsaturated fatty acid having less than 20 carbon atoms, 1 to 80 wt. % of an ω 9-unsaturated fatty acid and 2 to 50 wt. % of an... | 06/06/2006 |
| 7048956 | Process for antimicrobial treatment of fresh produce, particularly mushrooms Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing un... | 05/23/2006 |
| 7014879 | Quick cook dehydrated vegetables Quick-cooked dehydrated vegetables having a moisture content of about 12% or less which have been compressed, but maintain a substantially intact cellular structure, and which on being placed in water at a temperature of 90° C. to 100° C. are capable of rehydratio... | 03/21/2006 |
| 6998417 | Compositions for, and methods of, treating atherosclerosis Disclosed and claimed are cocoa extracts, compounds, combinations thereof and compositions containing the same, such as polyphenols or procyanidins, methods for preparing such extracts, compounds and compositions, as well as uses for them, especially a polymeric com... | 02/14/2006 |
| 6967217 | Process and composition for enhancing the action of vitamin a on the cellular activity of an individual, and use of vitamin c The present invention refers to a process, a composition and the use of Vitamin C for enhancing the action of Vitamin A on the cellular activity of an individual. According to the invention, the association of Vitamin C to Vitamin A will be applied to said individua... | 11/22/2005 |
| 6946077 | pH stable activated carbon An activated carbon composition is disclosed, which includes an activated carbon and a carboxylic acid containing compound. The activated carbon composition is prepared by immersing an activated carbon in an aqueous solution of a carboxylic acid containing compound.... | 09/20/2005 |
| 6896922 | Oil-cooked or baked potatoes Provided are oil-cooked or baked potatoes having a small water content, having good texture, having good storage stability, for example, being crispy even after the passage of time and free from deterioration in taste due to a rancid odor of the oil or fat used for ... | 05/24/2005 |
| 6893669 | Method of removing off-flavor from foods and deodorizer The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an o... | 05/17/2005 |
| 6884415 | Antioxidation food product, antioxidation preparation and antioxidation method The antioxidation food product of the present invention is produced by fermenting a food product containing bacteria having catalase activity, such as Lactobacillus plantarum, in the presence of a manganese-containing natural material. The antioxidation food ... | 04/26/2005 |
| 6846505 | Anti-oxidant The present invention provides an anti-oxidant composition comprising a cyclic compound having formula I or a derivative thereof, wherein R1 and R2 are indepednetly selected from —OH, ═O, wherein R3 is a substituent comprising an... | 01/25/2005 |
| 6838113 | Increasing the digestibility of food proteins by thioredoxin reduction Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain disulfide (S—S) bonds that are... | 01/04/2005 |
| 6821536 | Antioxidative compositions This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, epigallocatechin gallate, epicatechin, epicatechin gallate, epigallocatechin, and polypheron E. ... | 11/23/2004 |
| 6811803 | Avocado concentrate and process for preparing same A composition for stabilizing avocado meat is disclosed that comprises acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present in weight ratios of about 1:2-2.5:2.25-2.75:0.9-1.1:6-7, respectively. That composition is admi... | 11/02/2004 |
| 6761109 | Apparatus and method for mixing a gas and a liquid An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zo... | 07/13/2004 |
| 6737097 | Silage aid, process for preparing this silage aid and use of this silage aid This invention relates to a new silage aid, process for preparation of this silage aid and use of the silage aid. The silage aid comprises at least one antioxidant selected from the group 2,6-di-tert-butyl-4-methylphenol (BHT), 3-tert-butyl-4-hydroxyanisole (BHA), t... | 05/18/2004 |
| 6723364 | Fog treatment method using a liquid composition for treating fruits and vegetables and implementing device The invention concerns a fog treatment method using a liquid composition for treating fruits and vegetables, characterised in that it consists in producing a fog treatment mist consisting of droplets having a temperature ranging between 200 and 280° C. and driven a... | 04/20/2004 |
