| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426544000 | Organic active chemical containing | 50 |
| 20080286430 | Antioxidant for fats, oils and food - A combination of one or more compounds selected from the group consisting of 3-arylbenzofuranones, long chain N,N-dialkylhydroxylamines, substituted hydroxylamines, nitrones, and amine oxides are highly effective antioxidants for use with edible organic substances subject to deterioration by oxidation. | 11-20-2008 |
| 20100015316 | Method for producing grape extract with high ORAC value, and grape extract so produced - Grape material is processed to yield a grape extract high in concentrated polyphenols, with ORAC values exceeding at least about 10,000 μmol TE/g. The grape material is dried, and soaked in ethanol to commence desired concentrate extraction. Following ethanol removal, inactive residue is at least partially separated from the desired concentrate solution, which passes through a macroporous absorption resin that absorbs desired active ingredients. Ethanol resin washing yields an intermediate extraction solution. After ethanol removal, the intermediate extract solution with the mixed active ingredients is refined. During refinement, high concentration of polyphenols and monomeric phenols are separated, and collected. These collected materials yield a desired high ORAC extract solution. Further drying yields the desired material, which is tested and packaged. This material exhibits good water solubility, mild flavor, and can be added to foodstuffs and nutritional supplements as a beneficial antioxidant. | 01-21-2010 |
| 20100028518 | Oxidation Stability Using Natural Antioxidants - Comestibles including nicotianamine as a natural replacer for EDTA and methods of use thereof are provided. | 02-04-2010 |
| 20100112173 | ADDITIVE TO LOW-ALCOHOL OR SOFT DRINKS AND METHODS OF CONDITIONING DRINKS - The invention relates to the brewing and non-alcoholic industry and specifically for production of beer, low-alcohol and alcohol-free drinks The “Antioxilen” additive for beer, alcohol-free drinks contains an organic selenium compound—di-(3,4)-methyldipyrazolylselenide (DMDPS)—and also succinic acid and salts thereof (ammonium succinate or sodium succinate) as an antioxidant. The method of conditioning (enriching) drinks involves increasing biological value, improving quality and contributing antioxidant, antitoxic and hepatoprotective properties to drinks, i.e. protective properties for a human organism by adding the above additive to the finished product (drink). The additive is added in the form of a dry mixture or a solution. The invention allows for improving biological value of the product (drink), taste and useful properties thereof and also extending the “life” thereof. | 05-06-2010 |
| 20120070558 | OIL COMPOSITIONS - The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them. | 03-22-2012 |
| 20130004641 | JUICE OR NECTAR FORMULATIONS - The present invention relates to (fruit) juices and nectars formulations, comprising (LC)-PUFA's, which do not have the characteristic fish taste of the (long chain) polyunsaturated fatty acids. Furthermore, the present invention also relates to a base material, which comprises PUFA and β-carotene and the use of such a base material to produce a (fruit) juice or (fruit) nectar formulation. | 01-03-2013 |
| 426545000 | Heterocyclic atom containing | 17 |
| 20080254184 | POWDER CONTAINING POLYUNSATURATED FATTY ACIDS AND PROCESS FOR MAKING SAME - A powder containing particles, which particles include gum arabic and at least one polyunsaturated fatty acid (PUFA) ester, where the ratio by weight of the quantity of gum arabic present in the particles to the quantity of the polyunsaturated fatty acid ester present in the particles is from about 1:1.4 to about 1:0.25, is provided. A process for the production of the particles is also provided. | 10-16-2008 |
| 20090047406 | Packaged Oxidation-Stable Oil-In-Water Emulsion - One aspect of the invention relates to a packaged, oxidation-stable oil-in-water emulsion comprising:
| 02-19-2009 |
| 20090117246 | Method for Rejuvenating Aged Food Oils - A method of rejuvenating aged food oils or compositions containing PUFAs or such oils by addition of ascorbyl palmitate; such rejuvenated food oils and compositions as well as the use of ascorbyl palmitate in such a rejuvenating process. | 05-07-2009 |
| 20090175996 | Antioxidant material, anti-deterioration agent and food or beverage - An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a β-glycosidase derived from a microorganism of the genus | 07-09-2009 |
| 20120015090 | READILY WATER-SOLUBLE MYRICITRIN COMPOSITION - Disclosed is a method for improving the solubility of myricitrin in water. Also disclosed is a readily water-soluble myricitrin composition which has improved solubility in water due to the method. Specifically disclosed is a method for preparing a myricitrin inclusion product, which comprises including myricitrin in γ-cyclodextrin in the proportion of 1 to 7 mol of γ-cyclodextrin to 1 mol of myricitrin. | 01-19-2012 |
| 20120308704 | Emulsion or Gel for Producing food Products Including Omega-3 Fatty Acid - An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein. | 12-06-2012 |
| 20130017305 | LOWER ALKYL CARBOXYLIC ACID MOIETIES AS ORGANOLEPTIC STABILIZERS AND PRESERVATIVES OF FOOD AND BEVERAGES AND FOR PREVENTING OXIDATIVE CORROSION OF METALS - Compositions and methods for preparing food and/or beverage preservatives or stabilizers are disclosed. To prepare such a preservative composition, an ingestible anti-corrosion agent, such as an ingestible agent including a lower alkyl carboxylic acid moiety, is combined with a suitable food grade polymer. The anti-corrosion agent and polymer are admixed in a particular order to maximize the preservative properties thereof. | 01-17-2013 |
| 20130078352 | SYNERGISTIC ANTIOXIDANT COMPOSITION - The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are the method of manufacturing such an antioxidant composition as well as the use of galactolipids in combination with ascorbic acid and/or a derivative thereof for protecting a composition against oxidation. Particularly, the invention relates to a composition to be used in food products. | 03-28-2013 |
| 20130251873 | Reduced Sugar Citrus Juice Beverage - Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice. | 09-26-2013 |
| 20130273225 | NATURAL MEAL REPLACEMENT BAR FOR DOGS - The embodiments herein provide an all natural meal replacement bar for dogs comprising a protein, fat, fiber and ash content. The protein, fat, and fiber are present respectively at an amount of 38% by weight, 8% by weight, 2% by weight. The protein is made from an extract selected from a group consisting of an extract of an animal protein and an extract of a plant protein. The meal replacement bar containing a moisture content of 18% by weight for dogs is a grain-free proteinaceous bar. The natural meal replacement bar replaces a daily meal for the dogs. | 10-17-2013 |
| 20130316061 | Oxidatively stable polyunsaturated fatty acid containing oil - An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative. | 11-28-2013 |
| 20130337136 | CAROTENOID-CONTAINING COMPOSITION - A carotenoid-containing composition, comprising: a carotenoid component comprising at least one crystalline carotenoid, at least 90% by mass of the crystalline carotenoid being non-crystalline; a (poly)glycerol fatty acid ester having from 1 to 6 glycerin units and from 1 to 6 fatty acid units and having at least one hydroxyl group from a glycerin unit; and at least one phenolic antioxidant selected from the group consisting of aromatic carboxylic acids, cinnamic acids, and ellagic acids. | 12-19-2013 |
| 20140030412 | NUTRITIONAL COMPOSITIONS AND USES THEREOF - The present invention broadly relates to nutritional compositions comprising unstable materials and the use thereof in food products. More specifically, the invention relates to compositions comprising edible oils, in particular fatty acid-containing oils, and the use thereof in the preparation of food products such as infant formula. | 01-30-2014 |
| 20140205730 | ENRICHED BEVERAGES AND METHODS OF MAKING THE SAME - The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same. | 07-24-2014 |
| 20150132462 | Highly Active Antioxidant Based on Trehalulose - The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an antioxidative effect. | 05-14-2015 |
| 20160058061 | DELAYING OXIDATION IN FOOD SYSTEMS BY USE OF LIPID SOLUBLE TEA CATECHINS - Lipid soluble tea catechins are found useful in delaying undesirable changes in the color and extending the oxidative stability of meat products, food emulsions and extruded foods. This composition has shown to be effective in maintaining the desirable red color of the meat products, as well as delaying the formation of oxidative byproducts, when compared to untreated meat products, maintaining the low oxidative products in food emulsions and maintaining the low secondary oxidative products and acceptable sensory profiles in extruded foods. This composition also has shown to be effective in delaying the formation of oxidation products in margarine and salad dressing. | 03-03-2016 |
| 20160066603 | FULVIC ACID AND DERIVATIVES AND METHODS OF PREPARATION AND USE - Disclosed are antioxidative, natural compounds, their salts, chelates and cleavage derivatives that exhibit a superior combination of properties. The compounds can be used for a variety of purposes, including stabilizing foods, cosmetics, beverages and nutritional supplements. The compounds can be prepared by hydrolyzing a fulvic acid of formula I or VIII to provide at least one antioxidant compounds of formula II, formula III, formula IV, formula V, formula VI, formula VII, salts, or chelates thereof. | 03-10-2016 |
| 426546000 | Composed solely of carbon, hydrogen, oxygen, and salts thereof | 27 |
| 20090011103 | Composition comprising polyphenol - The invention relates to a food product comprising p-coumaric acid, wherein the level of p-coumaric acid is from 0.05 to 1.0 wt %, wherein said product is a fat based spread comprising from 10-85 wt % of fat and 10-90 wt % of water, or a drink, especially a dairy based drink, wherein the drink comprises from 10 to 95 wt % of a dairy base such as cow milk, soy milk or yoghurt, especially preferable cow milk or yoghurt. The food product has vaso-relaxating properties but still has an acceptable taste and color. | 01-08-2009 |
| 20090017181 | Shortening system - 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., canola or soybean oil, which has been selectively and partially hydrogenated so as to result in conservation of the geometric isomer of the C18:1 ester, namely the C18:1t or elaidic ester, as well as to methods for making and using such a shortening system, products from the use of such a shortening system, and the monoglyceride and/or diglyceride constituent of the shortening system, and methods for making and uses thereof. | 01-15-2009 |
| 20090061061 | Multilayer Film Having Passive and Active Oxygen Barrier Layers - The present invention provides a multilayer film having an active oxygen barrier multilayer core comprising at least one of 1) an active oxygen barrier layer is sandwiched between two passive oxygen barrier layers, or 2) a passive oxygen barrier layer is sandwiched between two active oxygen barrier layers. In one embodiment, the active barrier layer comprises a composition that is a blend of a thermoplastic resin (A) having carbon-carbon double bonds substantially in its main chain, a transition metal salt (B), and an oxygen barrier polymer (C). In some embodiments the active barrier layer may also include a compatibilizer (D). The passive oxygen barrier layers help to maintain the oxygen barrier properties of the multilayer film after the oxygen absorbing capacity of the active barrier layer has been exhausted. As a result, the useful shelf life of the film can be extended. | 03-05-2009 |
| 20090061062 | Multilayer Film Having Active Oxygen Barrier Layer and Iron-Based Oxygen Scavenging Layer - The present invention provides a multilayer film having an active oxygen barrier and at least one layer containing an iron-based oxygen scavenging composition. In one embodiment, the active barrier layer comprises a composition that is a blend of a thermoplastic resin (A) having carbon-carbon double bonds substantially in its main chain, a transition metal salt (B), and an oxygen barrier polymer (C). In some embodiments the active barrier layer may also include a compatibilizer (D). The layer containing the iron-based oxygen scavenging composition helps to maintain the oxygen barrier properties of the active barrier layer, and under both retort and non-retort conditions. As a result, the useful shelf life of the multilayer film can be extended. | 03-05-2009 |
| 20090092726 | Method for preparing precooked frozen shellfish having extended shelf life - A method of preparing precooked frozen shellfish, such as shrimp, crabs and crawfish having an extended shelf life. The shellfish are boiled in an aqueous cleaning solution containing an effective amount of one or more food grade acids and an antioxidant. They are then quenched in an aqueous cleaning solution containing a calcium salt, packaged, and frozen. | 04-09-2009 |
| 20090148579 | Method for preparing precooked frozen shellfish in packaging suitable for cooking - A method of preparing precooked and packaged frozen shellfish, such as shrimp, crabs and crawfish having an extended shelf life. The shellfish are boiled in an aqueous cleaning solution containing an effective amount of one or more food grade acids and an antioxidant. They are then quenched in an aqueous cleaning solution containing a calcium salt, packaged in packaging capable of withstanding freezing to cooking temperatures. | 06-11-2009 |
| 20100055281 | Emulsions and Microcapsules With Substances Having Low Interfacial Tension, Methods of Making and Using Thereof - Disclosed are emulsions and microcapsules that comprise one or more substances with a low interfacial tension. Methods of making the emulsions and microcapsules as well as methods of using them are also disclosed. | 03-04-2010 |
| 20100062133 | Blended beverage composition of berry solids, yaupon solids and water - A blended beverage composition with enhanced polyphenolic antioxidant compounds, comprising:
| 03-11-2010 |
| 20100143564 | PROCESS FOR THE PRODUCTION OF FROZEN FOODS, PARTICULARLY VEGETABLES OR FRUITS - A process for the production of frozen foods, particularly vegetables or fruits, including the stages of subjecting the food to a slight and slow dehydration, preferably by air convection, to partially eliminate its water content by between approximately 2 and 10% by weight, especially its outermost layer; allowing the food to rest to favor the redistribution of the free water contained therein and subjecting the food, after its packaging, to a rapid convection freezing treatment, either by immersion in an aqueous solution of salts or by the use of liquid nitrogen. In the case of chopped fruits, before the dehydration stage the portions are sprayed with an antioxidant product. | 06-10-2010 |
| 20100215824 | COMPOSITIONS SUITABLE FOR FOOD SYSTEMS AND METHODS FOR FORMING THE SAME - The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat and a liquid oil, wherein the liquid oil is a monounsaturated oil. The shortening compositions may be used to make various food products. | 08-26-2010 |
| 20100260913 | Oxidative Stabilizing of Sterols and Sterol Esters - The invention relates to a method for the production of oxidation-stable sterol formulations, wherein catechins and/or the derivatives thereof are added to the sterols or sterol esters, and to the formulations produced according to said method. The catechins are preferably used in an amount of 20 to 1000 ppm, based on the sterol or on the sterol ester. Green tea extract may be incorporated as the catechin formulation. The formulations containing sterols produced according to said method have very high oxidative stability and have no displeasing aftertaste. | 10-14-2010 |
| 20100330243 | INSTANT GREEN TEA - According to one embodiment, there is provided an instant green tea which comprises a dry green tea extract, a drying auxiliary agent, antioxidants, a tea powder and a specific amount of potassium, and a method of producing the instant green tea includes the step of extracting tea leaves with an extraction solvent which contains a drying auxiliary agent and a first antioxidant and has been adjusted to a pH value within the neutral range by using a first potassium preparation to give a liquid extract, the step of adding a second antioxidant and a tea powder to the liquid extract thus obtained, and the step of drying the liquid extract after the completion of the addition step as described above. | 12-30-2010 |
| 20110020520 | Encapsulation of readily oxidizable components - A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component. The plasticizer, such as glycerol, provides mobility for the acidic antioxidant within the matrix material of the pellets for reaction with any ambient oxygen and malodorous amines. | 01-27-2011 |
| 20110033595 | Fatty acid fractionation process, fatty acid products and use thereof - The present invention relates to a concentration- and purification method for compositions containing phytanic acid and/or derivatives thereof besides other fatty acids and/or their derivatives, preferably besides polyunsaturated fatty acids and/or their derivatives, such as esters or salts. With the fractionation process the phytanic acid (derivative) can become concentrated and the fatty acid mixture, preferably PUFA-mixture, can be purified from this particular component. | 02-10-2011 |
| 20110236550 | STABILIZATION OF PHENOLIC ANTIOXIDANTS IN FAT-CONTAINING FOODS - A fat-containing processed food composition is described that is suitable for human consumption, and that contains exogenously added microparticles of phenolic antioxidants dispersed but not dissolved in an antioxidant-protective edible oil/fat portion of the food composition. The oxidative stability of the phenolic antioxidants in the fat or oil portion of the food composition is substantially greater than when dissolved in an equal portion of water at pH 7. | 09-29-2011 |
| 20110250339 | ROASTED COFFEE BEANS AND A METHOD OF STORING ROASTED COFFEE BEANS - The present invention provides roasted coffee beans that can be stored in the air without experiencing damage to the inherent taste and aroma of coffee and with the change in flavor over time and the oxidative deterioration being suppressed to ensure that they retain a satisfactory flavor. Specifically, ethyl isovalerate or fermented, roasted coffee beans that have been subjected to fermentation and roasting are incorporated in roasted coffee beans. | 10-13-2011 |
| 20120114823 | Feed Additive For Improved Pigment Retention - Extruded, formulated fish feed containing less than 10 percent by weight of ash, more than 20 percent by weight of fat, less than 20 percent by weight of starch-containing raw material, and pigment selected from the group of carotenoids, wherein the fish feed contains at least one water-soluble antioxidant selected from the group consisting of hydroxycinnamic acids and hydroxybenzoic acids, and wherein the fish feed contains up to 40 mg of pigment per kg feed of at least one pigment selected from the group consisting of astaxanthin and canthaxanthin. It is also described feeding fish with the feed. | 05-10-2012 |
| 20120171345 | Process for isolating a protein composition and a fat composition from mechanically deboned poultry - A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. | 07-05-2012 |
| 20120213905 | AQUACULTURE FEED COMPOSITIONS - Aquaculture feed compositions having a ratio of concentration of omega-3 polyunsaturated fatty acids of eicosapentaenoic acid [“EPA”; cis-5,8,11,14,17-eicosapentaenoic acid; 20:5] to concentration of docosahexaenoic acid [“DHA”; cis-4,7,10,13,16,19-docosahexaenoic acid; 22:6] greater than 2:1 based on the individual concentrations of EPA and DHA in the aquaculture feed composition, and having a biomass source of carotenoid(s), are disclosed. Furthermore, such aquaculture feed compositions may have a concentration of the sum of EPA and DHA that is at least about 0.8%, measured as a weight percent of the aquaculture feed composition. | 08-23-2012 |
| 20120276267 | OIL COMPOUND TO REDUCE THE FORMATION OF FROST IN FROZEN PRE-FRIED FOOD PRODUCTS - An oil compound used in the preparation of frozen pre-fried food products that reduced the formation of ice crystals or frost. | 11-01-2012 |
| 20120308705 | Beverage Compositions Having Low Levels of Preservative with Enhanced Microbial Stability - The present disclosure relates to beverage compositions comprising low levels of preservative, without the need for hot or aseptic packing. In particular, the present invention relates to beverage compositions comprising:
| 12-06-2012 |
| 20130323389 | COMPETITIVE INHIBITORS OF PRO-OXIDANTS IN EDIBLE LONG CHAIN POLYUNSATURATED TRIGLYCERIDE AND ETHYL ESTER OILS - A composition comprising a competitive inhibitor and an edible long chain polyunsaturated oil or a blend of edible oils, wherein the edible long chain polyunsaturated oil or the blend of edible oils comprises one or more long chain polyunsaturated fatty acids and a pro-oxidant. | 12-05-2013 |
| 20140295047 | Method of Stabilization of Pet Food Palatant and Fat Systems - Adding an antioxidant including an extract of Labiatae species to a fat and palatant coating for pet food significantly reduced the loss of antioxidant and extended the shelf life of the pet food. | 10-02-2014 |
| 20140377435 | Lipophilic Antioxidant - The present invention relates to a composition containing a first component selected from the group consisting of at least one polyphenol, at least one phenolic diterpene and mixtures of both, at least one glyceride, at least one hydrophilic emulsifier and at least one hydrophobic emulsifier, and also to the use of this mixture as lipophilic antioxidant. | 12-25-2014 |
| 20150050409 | PROCESSES FOR PREPARATION OF OIL COMPOSITIONS - 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 α-linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics. | 02-19-2015 |
| 20160015048 | INGREDIENTS FOR DELAYING MILK FAT OXIDATION - A method of protecting a dairy product, including fresh milk and milk powder from oxidation by adding an efficacious amount of a composition including rosmarinic acid. | 01-21-2016 |
| 20160152540 | NEW PROCESS FOR THE MAINTAINING OF A RATIO OF ISOMERS OF CAROTENOID COMPOUNDS | 06-02-2016 |
