Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.

Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.

An antioxidant dispersion contains an oil component having a polyunsaturated fatty acid content of less than 50% by mass, a water-soluble antioxidant, at least one kind of compound selected from the group consisting of a polyhydric alcohol compound having 5 or less carbon atoms and reduced starch syrup, an emulsifier, and water. The emulsifier preferably contain a compound having an HLB value of 4.0 or less. In addition, in the antioxidant dispersion, a content of the emulsifier is preferably 0.5% by mass to 20% by mass with respect to a total mass of the antioxidant dispersion.

An antioxidant dispersion contains an oil component having a polyunsaturated fatty acid content of less than 50% by mass, a water-soluble antioxidant, at least one kind of compound selected from the group consisting of a polyhydric alcohol compound having 5 or less carbon atoms and reduced starch syrup, an emulsifier, and water. The emulsifier preferably contain a compound having an HLB value of 4.0 or less. In addition, in the antioxidant dispersion, a content of the emulsifier is preferably 0.5% by mass to 20% by mass with respect to a total mass of the antioxidant dispersion.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.

Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.

Described herein are methods of sanitizing and preserving produce and other agricultural products, for example for consumption as Ready-to-Eat. The methods can comprise treating the products with a sanitizing agent and forming a protective coating over the products.