Patent application number | Description | Published |
20100197812 | Compositions and methods for enhancing the stability of foods, beverages, nutritional supplements and cosmetics - The present invention provides metal-chelating or sequestering antioxidant compositions, derived from edible herbs, spices, fruits, vegetables and/or grains, useful for incorporating into foods, beverages, nutritional supplements and cosmetics for the purpose of enhancing the stability of said food, beverage or cosmetic. This invention provides processes for preparing these antioxidant, stability-enhancing compositions. | 08-05-2010 |
20110282083 | Process of converting esterified xanthophylls from capsicum to non-esterified xanthophlls in high yields and purities - The present invention is concerned with a process to convert xanthophyll esters derived from | 11-17-2011 |
20120046369 | Methods for enhancing the stability of foods, beverages, and cosmetics using natural products derived from non-allergenic proteinaceous sources - The present invention relates to compositions with effective metal chelating activity and utility as natural antioxidants in food, beverages, nutritional supplements and cosmetics. The compositions of the present invention may be prepared by enzymatically hydrolyzing hypoallergenic protein isolates derived from vegetables, for example yellow pea ( | 02-23-2012 |
20120107380 | METHODS OF SAPONIFYING XANTHOPHYLL ESTERS AND ISOLATING XANTHOPHYLLS - This invention relates to a practical and effective process for converting esterified xanthophylls, including zeaxanthin, to non-esterified xanthophylls through saponification. In addition, the invention provides a process for obtaining esterified zeaxanthin in high yields and purities, isolating the xanthophylls from interfering substances such as waxes, oils, and fats. A product of this process is a zeaxanthin rich substrate that is suitable for use in foods, nutritional supplements, cosmetics, pharmaceuticals and related products. | 05-03-2012 |