The present disclosure provides compositions and methods for improved hop acids formulations comprising myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation processes.

A weighting gent is disclosed for use in beverage emulsions, as well as beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the same. Methods of making and using such weighting agents are described, as well as methods of making such beverages emulsions.

A weighting gent is disclosed for use in beverage emulsions, as well as beverage emulsions (e.g., citrus beverages or beverage concentrates) containing the same. Methods of making and using such weighting agents are described, as well as methods of making such beverages emulsions.

The present invention addresses the problem of providing a beverage which, although containing chitosan, is prevented from clouding. The present invention provides a beverage containing specific amounts of chitosan and vitamin C.

The present invention addresses the problem of providing a beverage which, although containing chitosan, is prevented from clouding. The present invention provides a beverage containing specific amounts of chitosan and vitamin C.

The presence of microorganisms in or on food can lead to, for example, disease, damage (loss of food), a shortening of shelf life, premature ripening, reduced yield, spoilage and/or rotting. Microbial contamination of food also represents a potential health risk, increasing the likelihood of food poisoning and the like. This disclosure provides methods, uses and compositions which may be exploited as a means to reduce or eliminate the presence of microorganisms on or in food and in turn, the various problems associated therewith. Provided is a method of decontaminating food or a food growing medium, substrate or compost of one or more microorganisms, said method comprising contacting the food and/or the food growing medium, substrate or compost with one or more phage.

The invention relates to a method for preserving the fresh juice of citrus fruits or pomegranates following the conventional treatment of the fruit and corresponding extrusion or expression of same to obtain the juice. The method consists of: applying, prior to introducing the juice into a container, CO.sub.2 in the form of carbonic snow, which removes the oxygen content in the container; then introducing the juice continuously; subsequently adding, according to the characteristics of the juice, a dose of liquid nitrogen that allows the atmosphere of the headspace thereof to be corrected; and hermetically sealing the container, such that the absence of oxygen therein is ensured, preventing the product from oxidising and increasing the durability thereof, as long as said product is preserved at a final temperature between 1 and 4° C.

The invention relates to a method for preserving the fresh juice of citrus fruits or pomegranates following the conventional treatment of the fruit and corresponding extrusion or expression of same to obtain the juice. The method consists of: applying, prior to introducing the juice into a container, CO.sub.2 in the form of carbonic snow, which removes the oxygen content in the container; then introducing the juice continuously; subsequently adding, according to the characteristics of the juice, a dose of liquid nitrogen that allows the atmosphere of the headspace thereof to be corrected; and hermetically sealing the container, such that the absence of oxygen therein is ensured, preventing the product from oxidising and increasing the durability thereof, as long as said product is preserved at a final temperature between 1 and 4° C.

The invention relates to the use of, and methods of use employing, certain glycolipid compounds as defined in detail below and having preservative or antimicrobial properties, novel compounds of the glycolipid class, and related invention embodiments. The compounds have the formula I ##STR00001##
wherein m is 3 to 5, n is 2 to 5, o is 0 or 1 and p is 3 to 17, with the proviso that the sum m+n+o+p is not less than 14; and
R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen,
and/or a physiologically, especially pharmaceutically or nutraceutically or cosmetically, acceptable salt thereof, or an ester thereof,
as such or in the form of a composition,
where the compound may be present in open chain form and/or in the form of a lactone (FIG. 1).

The invention relates to the use of, and methods of use employing, certain glycolipid compounds as defined in detail below and having preservative or antimicrobial properties, novel compounds of the glycolipid class, and related invention embodiments. The compounds have the formula I ##STR00001##
wherein m is 3 to 5, n is 2 to 5, o is 0 or 1 and p is 3 to 17, with the proviso that the sum m+n+o+p is not less than 14; and
R is a carbohydrate moiety bound via one of its carbon atoms to the binding oxygen,
and/or a physiologically, especially pharmaceutically or nutraceutically or cosmetically, acceptable salt thereof, or an ester thereof,
as such or in the form of a composition,
where the compound may be present in open chain form and/or in the form of a lactone (FIG. 1).