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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...
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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: R 11 , R...
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6504048 |
Flavorant compositions
The invention is related to a flavorant composition containing 1′-acetoxychavicol acetate and 1′-acetoxyeugenol acetate derivatives thereof as well as a flavorant acceptable carrier. The...
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6362167 |
Method of blocking free radical processes which result in mediated pathology without deleterious pro-oxidant side reactions
A method of blocking free radical processes in an animal which result in mediated pathology without deleterious pro-oxidant side reactions which comprises administering an extract of the fruit of...
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6265611 |
Hydroxymandelic acid amides of phenolic amines
The present invention relates to hydroxymandelic acid amides of phenolic amines which can be used as antioxidants or as free-radical scavengers, particularly in the cosmetic or dermatological...
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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...
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6117365 |
Phenolic acid amides of hydroxy-substituted benzylamines
The invention relates to specific phenolic acid amides of hydroxy-substituted benzylamines of the formula I ##STR1## to a process for their preparation and to their use as antioxidants or as...
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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...
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5780086 |
Color and shelf stable beverage compositions containing tea extract
The present invention relates to color and shelf stable beverage compositions comprising: a) from about 0.4% to about 1.5% tea extract wherein the level of caffeine is from about 0.85% to about...
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5726034 |
Aglucone isoflavone enriched vegetable protein extract and protein material, and high genistein and daidzein content materials and process for producing the same
An aglucone is isoflavone enriched vegetable protein extract and protein material are provided, as well as a high genistein content material and a high daidzein content material. Isoflavone...
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5695797 |
Coextruded pet food product
A composite, co-extruded food product has an outer casing and an inner filling. The outer casing is based upon a textured meat or textured fish and has a moisture content of between 20% and 40%....
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5616360 |
Method for processing fresh melons
A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons are...
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5547688 |
Method for feeding an animal ubidecarenone to prevent discoloration of meat and fish
A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can...
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5540942 |
Method for preventing discoloration of meat and fish
A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can...
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5455052 |
Process for producing a more stable malt beverage
Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.
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5427806 |
Process for making a stable green tea extract and product
A process for the production of green tea extracts is disclosed comprising the steps of (a) extracting tea materials with an acidified aqueous solution comprising erythorbic acid or ascorbic acid...
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5384143 |
Process for the production of canned coffee
A process for the production of canned coffee, having the steps of: (1) preparing a cold extract of coffee by rapidly cooling a coffee extract at a temperature no higher than about 20° C.; ...
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5320949 |
Process for producing aglucone isoflavone enriched vegetable protein fiber
The present invention relates to an aglucone isoflavone enriched vegetable protein fiber wherein a vegetable protein material is extracted to form a slurry of protein, fiber and glucone...
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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...
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5266344 |
Method for making tetrahydrocurcumin and a substance containing the antioxidative substance tetrahydrocurcumin
The present invention relates to a novel compound tetrahydrocurcumin and a substance containing the same, which are produced from curcumin or a substance containing it as a material. This substance...
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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,...
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5116629 |
Processed meat products containing fish oils stabilized with fructose
Disclosed are processed meat food products, especially 1) sectioned and formed meat formulations, and 2) sausages, especially emulsion types, which contain nonhydrogenated fish oil yet which...
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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...
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5084294 |
Culinary mixes for products prepared from batters and doughs with fish oils stabilized with fructose
Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor...
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5043100 |
Process for manufacture of natural antioxidant products from tea and spent tea
Superior oil-soluble antioxidants are produced by the vacuum steam distillation of alcohol extracts of spent black tea or spent green tea or even the tea itself.
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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...
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4888133 |
Antioxidant surfactants
Antioxidant compositions are provided by compounds having the general formula: ##STR1## wherein X is an alkylene radical containing from 1 to 3 carbon atoms and Y is a residue of L-ascorbic acid...
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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...
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4818549 |
Preservative method and preserved fruit or vegetable product, using citric acid, sodium and calcium chloride-containing preservative composition
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...
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4745199 |
Surfactants
Compounds having the general formula: ##STR1## wherein X is an alkylene radical containing from 1 to 3 carbon atoms and Y is a residue of L-ascorbic acid or D-isoascorbic acid, or the corresponding...
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4621137 |
Alpha-glycosyl ginsenosides
The present invention relates to food products containing a novel alpha-glycosyl ginsenoside wherein one or more alpha-glucosyl moieties are bound to ginsenoside residue, and a process for...
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4504510 |
Method of preparing freeze-thaw and refrigerator stable pancake batter and product thereof
A freeze-thaw stable aerated pancake batter is provided wherein, in addition to the standard ingredients of flour, sugar and soluble protein, an amount of emulsified plastic shortening sufficient...
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4499115 |
Antioxidant benzodioxole compound
Novel antioxidant compounds for use in foodstuffs containing oils or fats are described which comprise benzodioxole compounds having the structure ##STR1## wherein R 1 is a hydrogen atom or an...
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4489099 |
Vitamin E/DLTDP stabilizer system for chewing gum SBR
Styrene butadiene rubber (SBR) is widely used as a chewing gum base in lieu of natural gums. It is necessary to protect chewing gum SBR with a food grade antioxidant stabilizer system. This...
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4473620 |
Encapsulated butylated hydroxyanisole
Disclosed are free flowing, solid, antioxidant particles comprising butylated hydroxyanisole encapsulated within an edible polymeric coating. The coating is adapted to release the butylated...
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4443482 |
Buttered table syrup in polyolefin bottle
A buttered table syrup is provided in a polyolefin bottle. An emulsifier is selected which provides a storage stable product. The product does not develop an objectionable off-flavor when packaged...
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4401684 |
Preservation of hops utilizing ascorbic acid
This invention relates to a method of preserving hops from oxidation. Hops are often required to be stored for long periods and are therefore subject to deterioration due to oxidation. The method...
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4390559 |
Isoflavones and related compounds, methods of preparing and using and antioxidant compositions containing same
The present invention concerns isoflavones and related compounds useful as antioxidants and in antioxidant compositions including edible fats and oils. Many of these compounds can be recovered from...
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4389424 |
Production of semiprocessed fried potato pieces for preservation at room temperature
Potato pieces or strips prepared by washing, peeling, and cutting raw potatoes are immersed in an aqueous solution of an antioxidant and a texture enhancing agent, washed, drained, prefried for...
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4368264 |
Fermentation methods of preparing ergostadientriols
The present invention concerns ergostadientriols which may be recovered from either the fungus R. oligosporus or the fungus R. oryzae as well as from soybeans which have been fermented with either...
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4363823 |
Method of frying foods in the presence of a spice antioxidant
Fried foods are produced by adding an antioxidant to a frying oil and then frying a desired food stuff therein at 100°-250° C. The antioxidant is obtained by subjecting a starting material,...
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4301185 |
Stabilization of heat sensitive antioxidants
Heat labile antioxidants such as butylated hydroxyanisol, butylated hydroxytoluene, propyl gallate andd mono-tertiary-butylhydroquinone are stabilized by incorporation onto an inactive yeast...
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4232122 |
Antioxidants, antioxidant compositions and methods of preparing and using same
Antioxidants and antioxidant compositions useful as stabilizers for food compositions, including edible fats and oils, and other compositions have been prepared and recovered from a natural source,...
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4225628 |
Citrus fiber additive product and process for making same
Preparing a citrus fiber additive for food products, made from about 80% orange and 20% grapefruit waste containing the peel, membrane, pulp and seed. After washing the fruit, removing the oil from...
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4195101 |
2',6'-Dihydroxy-9-(2,5-dihydroxyphenyl)octylphenone and its use as an anti-oxidant
Oxidation of foodstuff is prevented by admixing with the foodstuff 2',6'-dihydroxy-9-(2,5-dihydroxyphenyl)-octylphenone.
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4123558 |
Coating of potatoes to prevent greening
A method for preventing greening due to chlorophyll formation in raw unpeeled cold-stored potato tubers exposed to light prior to and including retail sale which comprises spraying or dipping the...
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4104196 |
Nonabsorbable antioxidant method
Novel, nonabsorbable antioxidants of the general formula (An) n R wherein An is a means for preventing oxidation of an oxidizable material, R is a means for essentially restricting the absorption...
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4066562 |
Antioxidant
Methylenebis(dicyclopentyl phenols) in which at least one cyclopentyl group is ortho to the phenolic hydroxy group are effective antioxidants in a broad range of organic materials including mineral...
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4054676 |
Edible with polymeric hydroquinone antioxidant
Polymeric hydroquinones of the structure ##STR1## , wherein n is from 3 to 10,000 inclusive and R and R' independently are hydrogen or a lower alkyl, are disclosed, as is the preparation and the...
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4052516 |
Precooked peanut-containing materials and process for making the same
Process for increasing the shelf life of precooked dehydrated protein and oil containing ingredients for foods by heating an emulsion-suspension of said peanuts to high temperatures and dehydrating...
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