The present application is directed to antimicrobial compositions comprising chitosan polymers of at least two different average molecular weights (Mws), wherein the Mw of each different chitosan polymer is selected to target a different microorganism as well as method of making and using the compositions and product comprising the compositions.

The present application is directed to antimicrobial compositions comprising chitosan polymers of at least two different average molecular weights (Mws), wherein the Mw of each different chitosan polymer is selected to target a different microorganism as well as method of making and using the compositions and product comprising the compositions.

The present invention relates to a browning-inhibiting composition containing a compound represented by the following formula (1): ##STR00001##
wherein R.sup.21, R.sup.22, R.sup.23, R.sup.24, R.sup.26 and R.sup.27 each independently represent a hydrogen atom or a substituent, and at least one of R.sup.21 or R.sup.23 is a hydrogen atom; when R.sup.23 represents a hydrogen atom, at least one of R.sup.22 or R.sup.24 represents a substituent; R.sup.25 represents a hydrogen atom, an oxygen atom, or a substituent; R.sup.22 and R.sup.23, or R.sup.23 and R.sup.24 may be bonded together to form a ring with an oxygen atom and a carbon atom to which these Rs are bonded; R.sup.25 and R.sup.26, or R.sup.26 and R.sup.27 may be bonded together to form a ring structure with carbon atoms to which these Rs are bonded; X represents an oxygen atom or —CH.sub.2—; and a dashed line may represent a double bond.

A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with isothiocyanate, a non-aromatic cyclic ketone, a boronic acid, a ligand and their precursors.

Multilayered electrolyte compositions and methods for their manufacture and use are described. The compositions can have an inner core and one or more coating layers. The compositions can contain at least one chlorine source and at least one citrate salt. The compositions are useful for treating water to improve safety, among other things.

A pourer for pouring a liquid from a bottle having a solid main body; a flow channel at the main body; a check valve at the flow channel; an air-vent channel at the main body; and a filter at the air-vent channel. The flow channel and the check valve are configured for allowing via the same a flow of the liquid from inside the bottle towards outside the bottle under the action of gravity when the bottle is turned to a pouring position for pouring the liquid; the air-vent channel is configured for allowing air from outside the bottle to pass inside the bottle via the air-vent channel during the flow of the liquid; and the filter is configured for producing a filtration of the air when the latter passes from outside the bottle to inside the bottle via the air-vent channel. Also, a product includes the pourer.

A pourer for pouring a liquid from a bottle having a solid main body; a flow channel at the main body; a check valve at the flow channel; an air-vent channel at the main body; and a filter at the air-vent channel. The flow channel and the check valve are configured for allowing via the same a flow of the liquid from inside the bottle towards outside the bottle under the action of gravity when the bottle is turned to a pouring position for pouring the liquid; the air-vent channel is configured for allowing air from outside the bottle to pass inside the bottle via the air-vent channel during the flow of the liquid; and the filter is configured for producing a filtration of the air when the latter passes from outside the bottle to inside the bottle via the air-vent channel. Also, a product includes the pourer.

A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.

A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.

The present invention is related to compositions and to methods for pasteurizing a food or beverage products and for sensitizing bacteria to heat treatment. Furthermore, the present invention is related to articles comprising pasteurized food or beverage products.