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| Number | Title | Issue Date |
| 7252690 | Fuel composition This invention is a fuel composition having a sulphur content of ≦50 ppm by weight and comprising ≧50 ppm by weight of at least one fused polycyclic aromatic compound which has at least one hetero-atom selected from O and N either (a) as a heterocyclic group, or... | 08/07/2007 |
| 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 |
| 7223426 | System and method for dispensing a liquid beverage concentrate The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through... | 05/29/2007 |
| 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 |
| 6509044 | Stable, optically clear compositions A process for preparing an aqueous composition for the preparation of optically clear products, especially beverages, having enhanced stability in syrup and bioavailability for human or animal healthcare. The compositions include an oil soluble ingredient... | 01/21/2003 |
| 6423365 | Method and compositions producing cherry derived products A method for isolating a mixture of anthocyanins, bioflavonoids and phenolics from cherries using adsorbent resins which are regenerable for reuse is described. The mixture with a consumable carrier is particularly useful in foods and as a dietary supplem... | 07/23/2002 |
| 6251441 | Stable, optically clear compositions Stable aqueous compositions of biologically active oils for the preparation of optically clear products for use in human or animal healthcare, for example beverages, are prepared.... | 06/26/2001 |
| 6224926 | Natural antibrowning and antioxidant compositions and methods for making the same 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... | 05/01/2001 |
| 6221417 | Conversion of xanthophylls in plant material for use as a food colorant This invention relates to the in situ process for converting non-free-form xanthophylls to free xanthophylls in the biological material of the plant. The method, more particularly, relates to a method that would liberate xanthophylls by transesterificatio... | 04/24/2001 |
| 6200601 | Softgel capsule containing Dha and antioxidants This invention provides a nutritional supplement containing docosahexaenoic acid (DHA), antioxidants and anthocyanosides. The supplement is useful for improving night vision acuity, field of vision and adaptation to light.... | 03/13/2001 |
| 6150408 | Tart cherry compounds that have antioxidant activity and uses thereof Compounds that are isolatable from cherries and have antioxidant activity, and methods for isolating these compounds are described. In particular, the invention relates to 1-(3',4'-dihydroxycinnamoyl)-cyclopenta-2,3-diol and 1-(3',4'-dihydroxycinnamoyl)-c... | 11/21/2000 |
| 6147237 | Mild refining of triglyceride oil Process for refining a triglyceride oil comprising stripping a triglyceride oil with an inert gas, characterized in that the refining process further comprises the preceding exposure of the triglyceride oil to an aqueous solution of ascorbic acid. Hydrope... | 11/14/2000 |
| 6099879 | Method for preventing off-flavor development and preserving seasoning flavor in irradiated meat and meat products A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorb... | 08/08/2000 |
| 5993881 | Compositions for inhibiting oxidation Anthocyanin containing fractions isolated from tart cherries and exhibiting inhibition of oxidation when introduced into various materials is described. The fractions are particularly useful in high and low moisture foods.... | 11/30/1999 |
| 5958479 | Antioxidant/desiccant packet and method for use thereof 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 i... | 09/28/1999 |
| 5955102 | Softgel capsule containing DHA and antioxidants This invention provides a nutritional supplement containing docosahexaenoic acid (DHA), antioxidants and anthocyanosides. The supplement is useful for improving night vision acuity, field of vision and adaptation to light.... | 09/21/1999 |
| 5788971 | Active oxygen free radical scavenging agent 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 an... | 08/04/1998 |
| 5780090 | Flavored products and a process for their preparation Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingred... | 07/14/1998 |
| 5679287 | Uses of heptafluoropropane A method for storing atmosphere sensitive product includes providing an atmosphere surrounding the product which contains at least about 5% heptafluoropropane, preferably at least about 20% heptafluoropropane. The stored products include food, pharmaceuti... | 10/21/1997 |
| 5643623 | Health food product and its uses A health food product containing a first component in the form of a discrete portion from a second component provides enhanced in vivo oxidative defense indices and prevents or attenuates exercise-induced in vivo oxidative stress as indicated by cellular ... | 07/01/1997 |
| 5314704 | Dehydrated meat product protected against oxidation Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to de... | 05/24/1994 |
| 5304679 | Compositions and methods for inhibiting browning in foods Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and win... | 04/19/1994 |
| 5296249 | Low micron-sized ascorbic acid particles, especially a suspension thereof in a medium in which they are insoluble, and the use thereof as an antioxidant for mediums in which the particles remain insoluble Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations... | 03/22/1994 |
| 5290481 | Low micron-sized ascorbic acid particles, especially a suspension thereof in a medium in which they are insoluble, and the use thereof as an antioxidant for mediums in which the particles remain insoluble Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations... | 03/01/1994 |
| 5260077 | Vegetable oil compositions The present invention deals with stabilizing triglyceride oils of high oleic content through the use of tocopherol. This combination of the high oleic oil and the tocopherol results in a surprisingly stable composition for use in deep frying.... | 11/09/1993 |
| 5258179 | Protection of a food, cosmetic or pharmaceutical product against oxidation Foods, cosmetics and pharmaceuticals containing a lipid susceptible to oxidation are protected from oxidation by incorporating an effective amount of a coenzyme Q in a lipid phase of the food, cosmetic or pharmaceutical. Ascorbic acid and a phospholipid m... | 11/02/1993 |
| 5230836 | Low micron-sized ascorbic acid particles, especially a suspension thereof in a medium in which they are insoluble, and the use thereof as an antioxidant for mediums in which the particles remain insoluble Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations... | 07/27/1993 |
| 5169669 | Cooking oils Cooking oils which have a reduced tendency to produce offensive odors when heated to frying temperatures are claimed. The oils are refined, bleached and deodorized unsaturated vegetable oils, e.g. soybean and canola and from 0.1% to 5% refined and bleache... | 12/08/1992 |
| 5108656 | Method for preservation of fresh fish or sea-food A gas mixture for preserving fish and sea-food products, comprising carbon dioxide, oxygen and argon with partial pressures in the following range: ______________________________________ CO2 50%-68% O2 ... | 04/28/1992 |
| 5087469 | Coffee flavor enhancers Coffee flavor enhancers were obtained by passing an inert gas over ground fresh roasted coffee beans heated at a temperature of from about 150° F. to about 185° F. and by selective capture of the desirable flavor enhancers entrained in the gas stream. A... | 02/11/1992 |
| 5002790 | Protection of a food against oxidation by the use of vanillin To protect a dry food against oxidation, vanillin is added to it in a quantity of 5 to 5000 μg vanillin per g food dry matter.... | 03/26/1991 |
| 4996073 | Method and composition for removing oxygen from solutions containing alcohols and/or acids 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 beve... | 02/26/1991 |
| 4986996 | Ethoxyquin derivatives as antioxidants in edible oils and fish meal Anti-oxidants for natural and processed oils, including fish oil and fish meal and animal feed, are 8-substituted ethoxyquin derivatives which, unlike ethoxyquin, do not dimerize on oxidation. Many of the derivatives are novel compounds.... | 01/22/1991 |
| 4963385 | Stabilized emulsions containing highly unsaturated oils Food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water phase of the emulsion which comprises either a sugar or sugar... | 10/16/1990 |
| 4963380 | Beverages containing fish oils stabilized with fructose Disclosed are food products, especially stable beverage emulsions which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food products are stabilized by the incorporat... | 10/16/1990 |
| 4942048 | Process for preserving food and deoxygenating composition A process for preserving food which comprises packing the food in a hermetically sealed container together with: (a) a deoxygenating material; and (b) at least one compound having amino group(s) selected from among a basic anion exchange resin optionally subst... | 07/17/1990 |
| 4911940 | Food treatment Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calci... | 03/27/1990 |
| 4857345 | Compositions for the treatment of fruit and vegetables by thermal fogging and processing method using said composition The invention relates to a composition for the treatment of fruits and vegetables by thermal fogging. The composition comprises from 2% to 25% by weight of at least one active protective and/or preserving substance, in solution or in dispersion in an aque... | 08/15/1989 |
| 4836952 | Deoxygenating composition The present invention relates a deoxygenating composition comprising a metal-chelated resin and an iron powder. The composition of the present invention is useful, for example, as an agent for preservation of foods.... | 06/06/1989 |
| 4820442 | Preservative composition Disclosed is a preservative composition for foodstuffs and the like, which is comprised of (i) a metal powder or a granulated product thereof, (ii) an oxidation accelerator for the metal, (iii) polyallylamine, and (iv) an optional ethanol vapor-generating... | 04/11/1989 |
