An antimicrobial composition comprises at least one or more organic acid or salt in water, one or more antimicrobial agent which has limited water-solubility. The composition contains high active content and is stable for long period of time.

Citrus-based antimicrobial compositions having broad spectrum antimicrobial activity against microorganisms such as bacteria, yeast, molds and fungi are described. The citrus-based antimicrobial compositions are suitable for use in food products, personal care products, oral products, or as surface/topical antimicrobials. The antimicrobial compositions generally comprise citrus extract as the principal antimicrobial ingredient, as well as a relatively low concentration of lauric arginate as an additive. In some embodiments, advantageous ingredient ratios of the citrus extracts to lauric arginate are provided. In some embodiments, formulations comprising the citrus-based antimicrobial compositions and taste-enhancing agents are provided, which mask the unpleasant taste that may be associated with the citrus extract, allowing for its use in food products. Methods of preparing antimicrobial citrus extracts and antimicrobial compositions, uses thereof, and products comprising same are also described.

A vinegar-derived food additive, methods of making, uses thereof. A vinegar-derived food additive may be an antimicrobial or a buffering food additive. A vinegar-derived food additive may comprise vinegar-derived acetate in the form of a dry powder or solution. Vinegar-derived acetate may have a pH of about 4.5 to about 10.0. Vinegar may be treated with basic neutralizing agent to produce partially-neutralized vinegar having a pH of below about 7.0. Partially-neutralized vinegar may be dried to produce a vinegar-derived acetate dry powder. Untreated vinegar may be added back produce vinegar-derived acetate dry powder or solution having a pH of about 4.5 to about 10.0. Antimicrobial food additives may have a pH of about 4.5 to about 7.0. Buffering food additives may a pH of about 7.0 to about 10.0. Vinegar-derived food additives may be used to process foods and beverages.

A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and/or an antioxidant.

A food preservative includes a synergistic combination of a polyphenolic compound and a phenolic aldehyde. In one advantageous form, the polyphenolic compound is selected from the group consisting of hesperidin, ellagic acid, catechin, epigallocatechin, crude extract of citrus, pomegranate, and a crude extract of green tea and the phenolic aldehyde is vanillin. Advantageously, the composition has synergistic effects to limit microbial growth, acting as an antimicrobial agent and/or an antioxidant.

Compositions are disclosed herein that comprise a mixture of at least one Albizia extract and a Magnolia extract. In some embodiments, the composition comprises a mixture of at least one Albizia extract enriched for one or more macrocyclic alkaloids and at least one Magnolia extract enrich for one or more lignans.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

The use of low energy spontaneous emulsification method to fabricate acidified antimicrobial nanoemulsions suitable for utilization as a food disinfectant/sanitizer is described. The method of these teachings includes pouring an organic phase (containing oil and surfactant and oil-soluble components) into an aqueous phase (containing water and water-soluble components), which leads to the spontaneous formation of fine droplets due to rapid diffusion of the surfactant from the oil phase into the aqueous phase.

A cleaning solution, composition, and portable cleaner are provided that is all natural, safe, non-toxic, edible, anti-bacterial, anti-microbial, deodorizing, and further includes a pleasant fragrance and taste. In addition, the cleaning composition can be free from sugar, alcohol, surfactants, and other harmful or harsh ingredients. In addition, the cleaning composition allows for quick cleaning of any type of object that may be placed in the mouth, such as pacifiers, toys, candy, eating utensils, musical instruments, and mouth-pieces, among others.