General Foods Limited

S.s. Steiner, Inc.

Kraft General Foods, Inc.

Gerhard J Haas

Edwin Bernard Herman

Joaquin Castro Lugay

Charles V Fulger

Charles R Lazarus

Jeffrey H Berg

Eric Arthur Johnson

Robert J Smith

Richard J H Wilson

Vanita Srinivasan

Howard D Stahl

Robert J Beale

Jacob Richard Feldman

Wayne Howard Crosby

Donna M Nesheiwat

Karen G Heller

Barry Stieglitz

Claire Wiener

Richard JH Wilson

A method for determining the combined activity of two or more ingredients by impregnating a carrier with one ingredient and bringing it into contact with target material to create a zone of inhibition, then adding a second ingredient to the target material and bringing the carrier into contact with it to create a second zone of inhibition. The zones are then compared.

Method for determining activity of an antibiotic with hops

A process for inhibiting or preventing bacterial infections in animals by administering a mixture of a hop composition and an antibiotic selected from the group consisting of polymyxin, ciprofloxacin and tobramycin.

Process and product for inhibiting or preventing bacterial infections

The alkali metal salts form of &#x3b2;-acids dissolved in propylene glycol is used to control microbial growth in food products, process streams and other applications, including in cosmetic formulations.

Application for hop acids as anti-microbial agents

A pharmacologically effective mixture of a polymyxin composition and a hop composition having a synergistic effect on bacteria greater than the antibacterial effect of those compositions administered separately.

The combination of a polymyxin composition and a hop composition produces unexpected and synergistic activity against gram positive bacteria.

A method of sanitizing the udders and teats of dairy cows by applying to them an aqueous solution of a hop compound in a concentration sufficient to kill substantial amounts of pathogens but insufficient to cause substantial trauma to the cows.

Hop-based udder and teat dips and washes

The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens , and at levels below that at which a flavor from the acids contained therein is objectionable. More specifically, a process and associated product is described herein, comprising applying a solution of hop extract to a food, beverage or other medium so that the final concentration of hop ingredients is about 1 ppm or higher in order to inhibit the growth of , and/or

Treating or preventing illness growth of Clostridium difficile

A method of killing protozoa comprises subjecting the protozoa to an effective amount of extract of the hop plant. Such protozoicidal effect is increased when the hop extract is further treated with carbon dioxide.

Method of killing protozoa

The present invention relates to the discovery that hop extract is useful as an antibacterial agent against the dangerous pathogens,, and,at levels below that at which a flavor from the acids contained therein is objectionable. More specifically, a process and associated product is described herein, comprising applying a solution of hop extract to a food, beverage or other medium so that the final concentration of hop ingredients is about 1 ppm or higher in order to inhibit the growth of,, and/or

Antimicrobial activity of hops extract against Clostridium botulinum, Clostridium difficile and Helicobacter pylori

A concentrated, cooked-grain flavorant which is heat stable and of low volatility is prepared for incorporation into a foodstuff, preferably a ready-to-eat cereal or biscuit. This flavorant is produced by producing a slurry of distillers malt flour, advisably with gelatin or gelatin hydrolysate. The slurry is prepared at a concentration and processed at a temperature controlled to favor proteolysis by the naturally occurring proteases in distillers malt. The slurry is then diluted to a concentration and processed at a temperature controlled to favor starch hydrolysis by the naturally occurring amylases in distillers malt. The slurry is then fermented with yeast and may be used as is or further concentrated by known drying techniques.

Malt flavor material and preparation thereof

A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured root are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Malt-like flavor from cereal grain root cultures

The storage and light stability of an anthocyanin food colorant obtained by extraction from grape pomace is enhanced by combination with tannic acid.

Stabilized anthocyanin food colorant

A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured roots are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Growing community of inventors

Woodcliff Lake, NJ, United States of America

Gerhard J Haas