Class / Patent application number | Description | Number of patent applications / Date published |
426542000 | Of plant or animal matter of unknown chemical structure | 31 |
20090246344 | Antioxidant Agent and Beverage Using Same - An antioxidant agent capable of easily enhancing the intake of ORAC (Oxygen Radical Absorbance Capacity) is proposed. The antioxidant agent includes tealeaf as an active ingredient for enhancing ORAC. The tealeaf is preferably plucked from tea Camellia sinensis, decaffeinated or in a powdery form having a median diameter equal to or less than 50 μm. A beverage using such antioxidant agent is also proposed. | 10-01-2009 |
20090280231 | PRO-OXIDANT SUGARS BALANCED WITH POLYPHENOLIC ANTIOXIDANTS - A dry edible sugar-based sweetener composition in the form of a granular or powdered material containing a first quantity of at least one natural sugar combined with a second quantity of polyphenolic antioxidants (aka phenolic antioxidants, measured as gallic acid equivalents). The phenolic antioxidants are provided by at least one dry water-soluble extract purified from edible fruit and/or vegetable material, in which the ratio of the second quantity to the first quantity is preferably between 0.5% and 10% by weight. | 11-12-2009 |
20100021608 | FOOD COMPOSITIONS INCORPORATING STEARIDONIC ACIDS - The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:40)3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics. | 01-28-2010 |
20110039003 | Antioxidative Composition For Feed Raw Material - The present invention is directed to a safe and inexpensive antioxidative composition being able to produce from relatively inexpensive raw material originated from natural resources, the antioxidative composition being excellent in effective antioxidation for a raw material for feed and food. This antioxidative composition comprises a distillate obtained from a production process of a vegetable oil, an oil-soluble-electron donor component and a viscosity reducing agent having a liquid oil derived form a plant. | 02-17-2011 |
20110076376 | NATURAL ANTIOXIDANT COMPOSITION FOR MEAT PRODUCTS PRODUCED FROM PHENOLIC EXTRACTS OF MONOFLORAL HONEYS, AND METHOD FOR OBTAINING THE SAME - Natural antioxidant composition for meat products, characterized in that it is prepared from phenolic extracts of monofloral honeys that act independently as antioxidants. | 03-31-2011 |
20120034365 | Method for producing an instant ground meat product and instant ground meat produced according to the method - A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack. | 02-09-2012 |
20120076907 | Method Of Obtaining Antioxidant From Roasted Coffee Beans, The Antioxidant Thus Obtained, And Food Containing The Same - An antioxidant originating in coffee beans is provided. A method which comprises contacting a water extract of roasted coffee or an aqueous solution of the extract with an adsorbent and then eluting an antioxidant adsorbed by the adsorbent with an organic solvent or an aqueous organic solvent. | 03-29-2012 |
20120219689 | Anti-oxidant Composition - The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus | 08-30-2012 |
20120251700 | FOOD ADDITIVE - The present invention relates to a food additive, and more particularly to a food additive that provides antimicrobial properties, and extends shelf life while maintaining the flavor profile of the foodstuff. The food additive may include 85 to 95 percent by weight sodium or potassium salt, 1 to 10 percent by weight of at least one compound having antioxidant properties, 0.1 to 10 percent by weight of at least one mustard family based compound, and 0 to 1 percent by weight of at least one tea based compound. | 10-04-2012 |
20120263850 | Composition - The present invention provides a foodstuff in the form of a spread, wherein the spread is a water in oil emulsion containing an anti-oxidant composition comprising
| 10-18-2012 |
20130059057 | PET FOOD - Provided is a pet food which includes an unsaturated fatty acid-containing oil and fat and has high storage stability and palatability. The pet food includes the following components (A) to (D):
| 03-07-2013 |
20130177689 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN SATURATED FAT MICROPARTICLES HAVING LOW LINOLEIC ACID CONTENT - An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods. | 07-11-2013 |
20130209642 | OIL COMPOUND AND METHOD FOR MAKING THE SAME - An oil compound with a lower tendency to darken during frying operations, which has a concentration of polyphenolic compounds between 0.1 to 16 mg/Kg of product, a free acidity value between 0.001 and 0.1%, and a red color in the Lovibond scale of between 0.2 and 3.2. | 08-15-2013 |
20130280401 | Metal-Complexing Aroma Compounds For Use In Aroma Stabilization - The present invention relates to the use of one or more compounds of the formulae | 10-24-2013 |
20130344215 | WEIGHT LOSS BEVERAGE - A beverage composition for promoting weight loss, the beverage including a stimulant agent, a fat burning agent, a carbohydrate blocking agent, an anti-cholesterol agent, an insulin sensitizing agent, a sweetening agent, an aromatic agent, an antioxidant agent, an anti-inflammatory agent, a dietary agent, and an diuretic agent. The present invention further includes methods for administering the beverage composition to promote weight loss and provide energy to the user. | 12-26-2013 |
20140017376 | Bio-based Fiber Gums (BFGs) and Processes for Producing BFGs - Processes for the preparation of bio-based fiber gums and products produced by these processes and some of their uses. | 01-16-2014 |
20140127374 | METHODS OF IMPROVING COLOR LIFE OF MODIFIED ATMOSPHERE PACKAGED FRESH RED MEAT USING ROSEMARY EXTRACT - The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat. | 05-08-2014 |
20140186508 | ANTIOXIDANT FOR OILS AND FATS - [PROBLEM] To provide an antioxidant comprising a ginger oil, the antioxidant having a higher unpleasant odor masking effect and a higher inhibitory effect on the increase in peroxide value than those of ginger oils produced by a steam distillation method. | 07-03-2014 |
20150017304 | 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. | 01-15-2015 |
20150079261 | OIL/FAT COMPOSITION - Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200. | 03-19-2015 |
20150147451 | Novel Food and Feed Antioxidants and Preservatives Based on Antioxidant Enzymes Extracted From Animal Blood - Disclosed is a process for extracting an antioxidant cocktail (containing a number of antioxidative molecules including but not limited to superoxide dismutase (SOD), catalase, glutathione, glutathione peroxidase) from animal sources (i.e., blood or liver) so that it can be used as a food and feed preservative in a non-purified state to prevent rancidity. The antioxidant can also be used in other products such as oils, paint, caulking, plastics, or any other product exposed to oxidation. The disclosed antioxidant cocktail can be used in an unpurified state, yet can still function as a potent antioxidant without having to undergo purification via complex, expensive methods such as chromatography or gel filtration. | 05-28-2015 |
20160015051 | FOOD PRODUCTS AND CHOCOLATE COMPOSITIONS CONTAINING COFFEE CHERRY BYPRODUCTS AND METHODS OF FORMING THE SAME - Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate composition. | 01-21-2016 |
20160015059 | FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION - Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient. | 01-21-2016 |
20160015073 | COFFEE CHERRY BEVERAGE COMPOSITIONS AND METHODS FOR THEIR PREPARATION - Beverage compositions having portions of coffee cherries are described, as well as methods of forming the beverage compositions. The beverage compositions may include at least one fluid and a solid composition admixed with the fluid. The solid composition may include a particulate composition having one or more portions of a dried deseeded coffee cherry. The particulate composition may have an average particle size of about 80 μm to about 3000 μm. | 01-21-2016 |
20160021897 | COFFEE CHERRY FLOUR COMPOSITIONS AND METHODS FOR THEIR PREPARATION - Flour compositions formed from portions of coffee cherries and methods for making the same are described. Seeds (or coffee beans) may be removed from coffee cherries to form coffee by-products (also referred to as cherry solids). The cherry solids may be dried and processed to form a powder composition. One or more secondary ingredients may be combined with the powder compositions to form a flour composition. Non-limiting examples of secondary ingredients include proteins, starches, salts, oils, vitamins, and minerals. The powder compositions may be used as a food ingredient and/or as a component of a food ingredient in various edible products. | 01-28-2016 |
20160037785 | COFFEE CHERRY FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION - Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. One such food product may include a first ingredient and a second ingredient. The first ingredient may have one or more portions of a dried coffee cherry. The second ingredient may include at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt. | 02-11-2016 |
20160037810 | COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION - Powder compositions formed from portions of coffee cherries and methods for making same are described. Seeds (or beans) may be removed from coffee cherries to form cherry solids. The coffee cherries may include at least Arabica and Robusta coffee cherries. The cherry solids may be dried and milled to form the powder compositions. The cherry solids may be dried using various wet processing and dry processing methods. The powder compositions may be formed to have various particle sizes, such as about 105 μm (about 140 mesh) to about 44 μm (about 325 mesh) and other particular characteristics. The powder compositions may be used as a food ingredient and/or as a component of a food ingredient. | 02-11-2016 |
20160088854 | COMPOSITIONS FOR RETARDING SPOILAGE OF COFFEE, METHODS OF TREATING COFFEE WITH THE COMPOSITIONS AND COFFEE TREATED WITH THE COMPOSITIONS - A composition for retarding spoilage of coffee includes tara extract and glutathione along with propyl gallate or a synthetic antioxidant which is tert-butyl hydroquione or butylated hydroxyanisole or ethoxyquin or ethoxyquin phosphate. | 03-31-2016 |
20160165913 | FAT COMPOSITION | 06-16-2016 |
20160165914 | FAT COMPOSITION | 06-16-2016 |
426543000 | Cereal | 1 |
20090074934 | Processed rice food having active oxygen-scavenging potential, food having hightened active oxygen-scavenging potential and method of producing the same - The object of the invention was achieved by a processed rice food having an active oxygen-scavenging potential that is produced by preparing a liquid mixture of brown rice powder, soy bean, soymilk or tea powder, and water and heating the mixture at 60 to 90° C. for 30 to 50 minutes. | 03-19-2009 |