The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 75% w/w acid equivalent of a salt of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 10 and 75% w/w of plasma protein; and between 0.5 and 5% w/w acid equivalent of ascorbate; wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.

This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.

The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

The present invention provides a method for preparing non-toxic lacquer by detoxifying stems or sprouts of lacquer trees using a malt juice and a fermented rice bran, and a method for manufacturing a fermented rice bran enzyme with improved preservability or a powdered grain nutrient food with improved preservability and dietary property by using the non-toxic lacquer prepared thereby.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes in a combination with rosemary.

The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes in a combination with rosemary.

The present invention provides a stabilizer for pyrroloquinoline quinone and/or a salt thereof, wherein the stabilizer comprises one or more sweetening components as active ingredients selected from the group consisting of erythritol, acesulfame potassium, and a reduced starch syrup.

The present invention provides a stabilizer for pyrroloquinoline quinone and/or a salt thereof, wherein the stabilizer comprises one or more sweetening components as active ingredients selected from the group consisting of erythritol, acesulfame potassium, and a reduced starch syrup.

The present invention relates to a composition with an antioxidant activity, comprising a first dry extract derived from plant cell cultures comprising superoxide dismutase of Sulfolobus solfataricus, a second dry extract derived from plant cell cultures comprising superoxide dismutase of Aeropyrum pernix and a third dry extract derived from plant cell cultures comprising superoxide dismutase from Deinococcus radiodurans, wherein said plant cell cultures are cultures of cells belonging to Solanum lycopersicum species.

The present invention relates to a composition with an antioxidant activity, comprising a first dry extract derived from plant cell cultures comprising superoxide dismutase of Sulfolobus solfataricus, a second dry extract derived from plant cell cultures comprising superoxide dismutase of Aeropyrum pernix and a third dry extract derived from plant cell cultures comprising superoxide dismutase from Deinococcus radiodurans, wherein said plant cell cultures are cultures of cells belonging to Solanum lycopersicum species.