Stabilized peroxycarboxylic acid compositions are provided. The stable peroxycarboxylic acid compositions are particularly suitable for use in sanitizing equipment and surfaces to reduce yeasts, spores and bacteria, including those having contact with food, food products and/or components thereof, which require or benefit from infection control suitable for direct contact with such food sources are provided.

A method of preparing monoglycerides from fermentation-derived carboxylic and acids includes esterifying the fermentation-derived carboxylic acids with glycerol to produce the monoglycerides, wherein the monoglycerides are short-chain monoglycerides, medium-chain monoglycerides, or a combination of any two or more thereof.

A particulate food preservative composition is disclosed, which comprises at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 um, wherein the preservation granules are compacted agglomerates of: (a) particles containing at least 90 wt. % of the chloride salt and (b) particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules. Methods of making the compositions is also disclosed.

A particulate food preservative composition is disclosed, which comprises at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 um, wherein the preservation granules are compacted agglomerates of: (a) particles containing at least 90 wt. % of the chloride salt and (b) particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules. Methods of making the compositions is also disclosed.

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials, and has a stable emerald color, and has an average powder particle size of 800 to 10,000 meshes, and has a total amount of dietary fiber of 60%, a content of lignin of 20% and a content of minerals of 7%, and comprises at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, -hydroxylysine and p-coumaric acid. The method for the MATZHU preparation comprises, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials, and has a stable emerald color, and has an average powder particle size of 800 to 10,000 meshes, and has a total amount of dietary fiber of 60%, a content of lignin of 20% and a content of minerals of 7%, and comprises at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, -hydroxylysine and p-coumaric acid. The method for the MATZHU preparation comprises, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

The present invention is directed to an agricultural mixture comprising 1-amino-1-cyclopropanecarboxylic acid, a hydrate thereof, a polymorph thereof or a salt thereof and methyl jasmonate. The present invention is further directed to a method of enhancing apple coloration comprising applying a mixture of the present invention to apples.

The present invention is directed to an agricultural mixture comprising 1-amino-1-cyclopropanecarboxylic acid, a hydrate thereof, a polymorph thereof or a salt thereof and methyl jasmonate. The present invention is further directed to a method of enhancing apple coloration comprising applying a mixture of the present invention to apples.

Present invention relates to an oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more sources of triglycerides having saturated C16 fatty acids that are positioned at the sn2 position, which are present in the inside of the loaded oleosomes and wherein at least 80 wt. % of total weight of lipids in composition is present in the oleosomes. It further relates to the use of isolated vegetable oleosomes as a carrier for these triglycerides. Present invention moreover relates to a product comprising the oleosome composition, wherein product is selected from the group consisting of food products, feed products, pharmaceutical products, personal care products, nutritional compositions, and industrial products. Present invention further relates to a process for loading isolated vegetable oleosomes.

Present invention relates to an oleosome composition comprising loaded isolated vegetable oleosomes being isolated vegetable oleosomes loaded with one or more sources of triglycerides having saturated C16 fatty acids that are positioned at the sn2 position, which are present in the inside of the loaded oleosomes and wherein at least 80 wt. % of total weight of lipids in composition is present in the oleosomes. It further relates to the use of isolated vegetable oleosomes as a carrier for these triglycerides. Present invention moreover relates to a product comprising the oleosome composition, wherein product is selected from the group consisting of food products, feed products, pharmaceutical products, personal care products, nutritional compositions, and industrial products. Present invention further relates to a process for loading isolated vegetable oleosomes.