The present invention in its broadest aspect relates to a method for reducing glycoalkaloid content and turbidity of an aqueous phase comprising compounds selected from two or more of PA, PI, PPO, LipO, pectin, lipid, glycoalkaloid and phenolic compounds of which at least one compound is selected from PA, PT, LipO and PPO; a) providing an aqueous phase comprising compounds selected from two or more of PA, PI, PPO, LipO, pectin, lipid, glycoalkaloid and phenolic compounds of which at least one compound is selected from PA, PT, LipO and PPO; and b) performing one or more steps to reduce the concentration of solanine in the dry matter of the aqueous phase with at least 15 percent, such as at least 20%, such as at least 25% and to achieve an optical density at 620 nm of the remaining aqueous phase of less than 0.7; such as less than 0.5; such as less than 0.3; such as less than 0.2; such as less than 0.1; and thereby obtaining an aqueous phase having reduced glycoalkaloid content and turbidity compared to an untreated aqueous phase.

Disclosed is a natural compound sweetener, comprising mogroside V, rebaudioside A, natural tea theanine and dietary fibre. The method for preparing the sweetener comprises the steps of: (1) dissolution, filtration, concentration and sterilization: dissolving the mogroside V, rebaudioside A, natural tea theanine and dietary fibre in water, filtering, concentrating in a vacuum, and sterilizing to obtain a sterilized solution; and (2) paste-collection, drying and granulation: carrying out paste-collection on the sterilized solution obtained in the step (1), vacuum drying the collected liquid paste, and drying and then granulating the dry powder to obtain the sweetener.

This specification relates to a process for preparing a purified human milk oligosaccharide (“HMO”) from an HMO-containing solution (e.g., a fermentation broth) by a process comprising removal of an antifoam agent, and a product of such a process.

A taste-improving agent for a high-intensity sweetener, the taste-improving agent having a carotenoid degradation product as an active ingredient. The taste-improving agent can be formulated through a manufacturing method that includes a step for carrying out an oxidation treatment on carotenoids in an oil and fat to obtain a carotenoid degradation product. The carotenoid degradation product is preferably obtained by degrading one or more selected from the group consisting of carotenes and xanthophylls. The taste-improving agent is suitably used as a food product ingredient, etc., for improving the taste of, inter alia, a food product that includes a high-intensity sweetener.

The present invention relates to a compound of formula (I) or a pharmaceutically acceptable salt, stereoisomer or solvate thereof for use in the prevention and/or treatment of a pathology associated with proinflammatory conditions, a disease associated with oxidative stress or production of reactive oxygen species or a skin pigmentation disorder. In addition, the invention also relates to a cosmetic method for preventing and/or treating skin aging, irradiated skin or for skin-whitening comprising administering a compound of formula (I) or a cosmetically acceptable salt, stereoisomer or solvate thereof. In addition, the invention relates to a method of inhibition of enzymatic browning in food or beverage comprising contacting said food or beverage with a compound of formula (I) or a salt, stereoisomer or solvate thereof under conditions sufficient to inhibit enzymatic browning of said food or beverage.

A method of producing trichodesma khasianum clarke leaf extracts. The trichodesma khasianum clarke leaf extracts contains: flavonoids and rosmarinic acid. When producing the trichodesma khasianum clarke leaf extracts, a concentration of alcohol is 50% to 60%, an extracting time is 1 hour to 1.5 hours, and an extracting temperature is 60° C. to 75° C., wherein the trichodesma khasianum clarke leaf extracts are configured to regulate a serum liver function index, a serum cholesterol, and a triglyceride in a user's body.

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

The present invention discloses a natural food antioxidant and a method for preparing the same, and belongs to the field of food industry technology. The food antioxidant includes main components of a red clover extract, whose main components are isoflavones, polysaccharides and the mixtures of isoflavones and polysaccharides. Different ingredients have different characteristics in activities, water solubilities and production cost accounting. Combining factors such as activity, solubility and cost, a compounding solution of different ingredients can be used. Especially, the best synergic effect and the highest activity are shown in the mixture of polysaccharides and isoflavones with mass ratio of 1:2. As a leguminous forage, red clover is widely distributed all over the world and has abundant sources. The isoflavones of red clover are usually used as health function. The product of the present invention is easy to be prepared in a safe and environmental process with lower cost, and diversified formulae to satisfy different purposes, which has very wide application prospects.

A polypeptide having epoxy group-removing catalytic activity with an amino acid sequence as set forth in SEQ ID NOs: 1-35, a nucleic acid molecule encoding the polypeptide, a nucleic acid construct comprising the nucleic acid, a pharmaceutical composition for detoxification and a food, beverage or feed composition comprising the polypeptide, and a host cell and an engineered microorganism into which the nucleic acid is introduced. Disclosed are a method for producing the polypeptide; and a method for catalyzing a reaction of removing an epoxy group of a trichothecene, a method for preventing cell poisoning or relieving cytotoxicity, a method for processing a food and beverage or feed composition, and a method for reducing or decreasing a toxin in a composition, all using the polypeptide. Further disclosed are a glutathionylated derivative, a method for evaluating the detoxification effect for a sample contaminated with a trichothecene using the glutathionylated derivative.

A polypeptide having epoxy group-removing catalytic activity with an amino acid sequence as set forth in SEQ ID NOs: 1-35, a nucleic acid molecule encoding the polypeptide, a nucleic acid construct comprising the nucleic acid, a pharmaceutical composition for detoxification and a food, beverage or feed composition comprising the polypeptide, and a host cell and an engineered microorganism into which the nucleic acid is introduced. Disclosed are a method for producing the polypeptide; and a method for catalyzing a reaction of removing an epoxy group of a trichothecene, a method for preventing cell poisoning or relieving cytotoxicity, a method for processing a food and beverage or feed composition, and a method for reducing or decreasing a toxin in a composition, all using the polypeptide. Further disclosed are a glutathionylated derivative, a method for evaluating the detoxification effect for a sample contaminated with a trichothecene using the glutathionylated derivative.