Bar-ilan University

Shlomo Grossman

Michael Albeck

Margalit Bergman

Abraham I Bakal

Penny A Cash

Rina Reznik

David Altman

At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.

Food products having a reduced fat content

Antioxidant compositions and methods are disclosed that are prepared by the extraction of natural antioxidants from plant substrates.

Anti-oxidant compositions containing fat

A process for the production of gelatin from fish skins comprises the steps of: (a) cleaning the skins in order to remove therefrom substantially all superfluous material; (b) treating with dilute aqueous alkali; (c) washing with water until the washing water is substantially neutral; (d) treating with dilute aqueous mineral acid; (e) washing with water until the washing water is substantially neutral; (f) treating with dilute aqueous citric acid and/or another suitable organic acid; (g) washing with water until the washing water is substantially neutral; and (h) extracting with water at elevated temperatures not above about 55.degree. c., the washed citric acid-treated skins. In practice, the present process employs much lower temperatures than known heretofore for the treatment steps, which results in a high quality product (e.g. absence of a fishy smell), compared with the prior art.

Process for the production of gelatin from fish skins

The present invention describes a novel material which is extractable from plants of the order Malvales and which demonstrates anti-allergic activity.

Anti-allergic extract

A food composition containing a fat and an anti-oxidant is disclosed. The anti-oxidant is prepared by the extraction of natural anti-oxidants from plant substances.

Anti-oxidant composition containing fat

Water-soluble plant extracts, and fractions separated from such extracts by chromatography, which provide an antioxidant effect when applied to the skin, are utilized in a method of treating virus skin infections and resultant skin conditions, e.g. warts. Preferred plants are Trifolium, Medicago, Nicotiana, Zea, Pennisetum, Algae and Allium, and members of the order Chenopodiales such as the families Chenopodiaceae and Aizoaceae.

Method of treating skin virus infections

A food supplement which comprises in combination: (i) as an essential active antioxidant ingredient, a material characterized by stability for an extended period of time, at least in the dry state, under ambient conditions and which is selected from the group consisting of water soluble extracts prepared from plant tissue and fractions separable from such extracts by chromatography, and (ii) an orally ingestible diluent or carrier.

Food supplements

A water soluble antioxidant is obtained from plants of the Order Chenopodiales which has the capability of lowering the peroxide level of the skin. The antioxidant is obtained by a process which comprises extraction of the plant tissue with water and to thereafter chromaographically separating the antioxidant component.

Growing community of inventors

Ramat Gan, Israel

Shlomo Grossman