Kalamazoo Holdings, Inc.

Kalsec Incorporated

Kalamazoo Holdings Company, Inc.

Paul H Todd, Jr

James A Guzinski

Howard E Haley

Donald Richard Berdahl

Carrie Young

Anthony Van Den Hombergh

Randall H Mennett

Khalil Shahlai

Larry J Stegink

Anthony Vandenhombergh

James A Luziski

The present invention is concerned withplants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, which plants have been developed from commercially growncultivars by plant breeding techniques. Zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms. Alternatively, these plants may be characterized as exhibiting a high pigmentation measured as an ASTA value and further characterized by the predominant presence of zeaxanthin. The zeaxanthin derived from theseplants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.

Capsicum variety exhibiting a hyper-accumulation of zeaxanthin and products derived therefrom

The present invention is concerned with oleoresins derived fromplants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, wherein zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms, which plants have been developed by commercially growncultivars by plant breeding techniques. The oleoresin and zeaxanthin derived from theseplants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.

Oleoresins derived from a capsicum annuum exhibiting a hyper-accumulation of zeaxanthin and products derived therefrom

This invention describes heretofore unknown forms of dihydro (DHIA) and hexahydro (HHIA) isoalpha acids having a high ratio of trans to cis isomers and a process for their production. Also, non-precipitating clear 5, 10, 20% and higher aqueous solutions thereof, since they are soluble at room temperature in soft water. This is due to the high ratio of trans to cis isomers. Unlike prior art essentially all cis isomer products, they remain haze free both at a neutral pH in water and at 1% to 2% and higher concentrations. This invention has the advantage over the prior art in that DHIA and HHIA can be provided as stable, non-separating liquids, at practical concentrations in the range of 5% to about 40%, which do not require heating to about 50&deg; to 90&deg; C. and above with stirring to effect dissolution of precipitates. The high trans products described herein can be admixed with isoalpha- and tetrahydro-isoalpha acids.

Dihydro and hexahydro isoalpha acids having a high ratio of trans to cis isomers, production thereof, and products containing the same

A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorbic acid, citric acid, or sodium tripolyphosphate, prior to exposure of the meat or meat products to ionizing radiation, enhances the flavor and shelf life thereof. In addition, the active antioxidant ingredients of rosemary extract may be used individually or collectively as a replacement for rosemary extract, these being carnosic acid, carnosol, and rosmarinic acid, which have been found equivalent to or superior to rosemary extract itself for purposes of the present invention when used in the concentrations set forth herein.

Method for preventing off-flavor development and preserving seasoning

The water-soluble and fat-insoluble polyphenolic antioxidants (catechins) present in green tea are made into solution in an edible nonionic lipid-soluble solvent for the tea catechins selected from the group consisting of a fatty alcohol containing 8 to 18 carbon atoms, inclusive, preferably 12 to 14 carbon atoms, inclusive, and a non-ionic surface active agent selected from the group consisting of glyceryl mono-oleate, liquid mono- and di-glycerides, acylated mono- and di-glycerides, benzyl alcohol, triacetin, caproic-caprylic acid polyglycerides, polysorbate, especially glyceryl mono-oleate, and mixtures thereof, which solutions are effective antioxidants in fats, oil, foods, and ingredients of foods without imparting undesirable flavors, aromas, and precipitates. Since it is known that tea polyphenols have positive effects on human health, the resulting stabilized lipids can be considered to have nutritional qualities superior to the same lipid stabilized with common synthetic antioxidants. Unexpectedly strong synergistic effects with other natural antioxidants and with phosphates are also shown.

Lipid-soluble green tea catechin antioxidant solutions

Solid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations of 0.02% and even at 0.005% or below. These particles are preferably prepared by wet milling ascorbic acid in a medium in which it is insoluble, until the size is less than 38 microns, and preferably less. Employment of such particles in a medium in which they are insoluble, as well as employment in the stabilization of fats, oils, and foods, is demonstrated.

Low micron-sized ascorbic acid particles, especially a suspension

The present application discloses a novel and advantageous method for the preparation of essentially odor-free alkali metal tetrahydroisohumulate (THIH) which proceeds through isomerization of the essential alkali metal tetrahydrohumulate (THH) intermediate, which is in turn produced by the hydrogenation with two moles of hydrogen of a starting alkali metal humulate (H) at a pH of at least 10, the intermediate THH being thus produced with relative ease and in high yields and purity, which high yields and purity carry over to the ultimate end product, namely, to the essentially aroma-, odor-, and impurity-free THIH, which end product accordingly does not require steam-stripping or other cleanup procedure as is conventional for THIH produced from other sources or by other procedure.

Production of odor-free tetrahydroisohumulates from alpha acids via

A process of preparing an alkaline solution of Labiatae antioxidants essentially free of lipids by agitating a solvent extract of the herb with an aqueous alkaline lower-aliphatic alcoholic or polyol solution thereof, separating the aqueous phase from the insoluble phase, and removing the alcohol from the aqueous phase by distillation to give a stable product with an antioxidant strength of 0.2 or more, having a pH above about 8.4, and having less than 75% water, preferably in the presence of a water-immiscible solvent, and a stable aqueous antioxidant solution of a Labiatae extract, consisting essentially of essentially all of the antioxidant substances present in the herb, which is preferably rosemary, sage, or thyme, with an antioxidant strength of 0.2 or more, and less than about 75% water, preferably having a pH between about 8.4 and about 11.8, and therefore useful for a wide variety of antioxidant purposes, including use in can liners and aqueous alkaline epoxy emulsions for preparing the same, are disclosed.

Stable alkaline Labiatae antioxidant extracts

A process for making hexahydrolupulone is described which involves the separation of beta acids from a hop extract, the removal of catalyst poisons from the beta acids, the hydrogenation of the beta acids to hexahydrolupulone, and the purification of the resulting hexahydrolupulone. Its use as an inhibitor of the growth of unwanted types of cells is described, as well as preferred forms for such use.

Synthesis of hexahydrolupulone, novel forms thereof, and its use as a

An activated ascorbic acid and compositions thereof are disclosed, especially such essentially anhydrous compositions as embody propylene glycol or a nonionic surface-active agent, which products have increased antioxidant activity in fats, oils, carotenoids, and fatty foods, especially in such materials as are exposed to oxidative stress. Further a method of stabilizing such materials and products against oxidative discoloration is disclosed wherein feeds and foodstuffs are stabilized with such composition, and a method of stabilizing a feed or foodstuff or flavoring with such an antioxidant composition, are all disclosed. Synergistic effects are obtained by the incorporation of a natural antioxidant, such as a Labiatae or tea extract, or a tocopherol therein, and antioxidant power and stabilization effectiveness is frequently further improved by inclusion therein of a second nonionic surface-active agent.

Growing community of inventors

Kalamazoo, MI, United States of America

Paul H Todd, Jr