The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40 Brix the isolate: contains at least 0.3 wt % of glutamate; contains at least 500 ppm of K.sup.+; contains less than 300 ppm of Ca.sup.2+; contains less than 700 ppm of Mg.sup.2+; contains less than 1 wt. % of components capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa; wherein the concentration ratio ([Ca.sup.2+]+[Mg.sup.2+])/[K.sup.+] does not exceed 5:100, each of said cation concentrations being expressed in ppm.

The invention relates to processes for the refining of oils. In particular, the invention relates to processes for the refining of oils of biological origin such as vegetable oils.

The present disclosure relates to a method for mitigating off-odors in food and beverages. to flavor composition mitigating off-odors in food and beverages and to the use of specific flavor ingredients to mitigate off-odors in food and beverages.

The present invention is directed to a process for the removal of mycotoxins from insoluble plant-derived protein using density-based particle separators. The end product contains a substantial portion of the proteins, including insoluble proteins, and a low concentration of mycotoxin. The process is particularly useful for removing aflatoxins from corn meal protein.

A composition for and method of neutralizing ammonia odor and flavor from shark and other urea-containing fish includes soaking the fish in a refrigerated (4 C.) bath containing water (88.0%), dry skim milk solids (7.5%), dry buttermilk solids (2.5%), and salt (2.0%) for 18-20 minutes, with the objective of improving consumer perception of odor and taste during consumption of the fish.

There is provided a method of removing gossypol from one or more plant parts, comprising incubating a mixture of the one or more plant parts with an acidified amino acid solution, wherein amino acid comprises more than one nitrogen-containing functionality. There is also provided a protein isolate having a total gossypol content of less than 250 ppm.

The invention consists of an apparatus for fried food degreasing and warming. It is designed to enable a user to transfer from a cooking source fried food, typically consisting of food products such as fried meats, breads, vegetables and the like, to an apparatus that has a top lid and bottom lid affixed to each other in what is commonly known as a clam shell configuration. Attached inside of the top lid of the apparatus, via clips, is a specialized absorbent pad that has been designed such that fats and cooking oils are efficiently removed from the fried food. Additionally, the specialized absorbent pad can be manufactured in various sizes and dimensions to accommodate varying dimensions and quantities of fried food products. The configuration of the top lid and bottom lid makes it very easy for the user to remove and install a replacement specialized absorbent pad form the top lid once it becomes too saturated with fats and cooking oils to effectively absorb any additional fats and cooking oils from the fried foods. The bottom lid of the apparatus utilizes a rack and another absorbent pad, maintained in position by clips, that additionally provides further surface contact between the fried food and the specialized absorbent pad so that more fats and cooking oils can be removed from the fried food. Additionally, this particular rack has the capability of being oscillated by a vibrator means located in the interior of the bottom lid. The oscillation motion forces the fried food to make further contact with the surface area of the specialized absorbent pad, which has been designed with a particular fringe, fringe shape, and configuration to maximize contact between it and the fried food. This particular design maximizes the transfer of fats and cooking oils from the fried food to the specialized absorbent pad. Also, located in the bottom lid a heater unit that keeps the interior of the apparatus maintained a desirable temperature selected by the user. The addition of a heating source allows the fats and cooking oils to be maintained at higher than room temperature range, which also allows more fats and cooking oils to be absorbed and removed and also keeps the fried food at a more desirable temperature for consuming. Additionally, the present invention, in an alternative embodiment, has a means for it to be attached to the top of the range, or stove, being used by the user to fry the fried food. This positions the apparatus right at the point of use and makes the entire cooking/degreasing process safer and makes for less cleanup by the user.

Additionally, the present invention utilizes battery power to provide power to the heating source and vibrator m

A process for preparing (1.fwdarw.6)--D-glucan. A large amount of (1.fwdarw.6)--D-glucan can be prepared from banana by using this process. The chemical structure of (1.fwdarw.46)--D-glucan is shown as Scheme 1. The yield of (1.fwdarw.6)--D-glucan is 3-16 g/kg (with a purity of 85%-95%). This process provides a feasible technique for extensive utilization of banana, and can improve the additional value of banana products. This process is helpful for the sustainable development of banana processing industry.

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A technique for suppressing p-cresol odor is provided. By utilizing magnolol, propyl gallate, 2-methylbenzenethiol, E-?-damascenone, cinnamyl cinnamate, 2-thiophenethiol, 2-furfurylthiol, tetradecanal, sclareol, trans,trans-2,4-decadienal, nootkatone, piperine, trans,trans-2,4-nonadienal, or S-(2-methyl-3-furyl) ethanethioate, p-cresol odor of a food is suppressed.

A novel nano-carrier system and method include a virus-like particle, and a functional RNA encapsulated inside the virus-like particle. The virus-like particle protects the functional RNA from nuclease degradation in vivo, and the functional RNA maintains its functionality while being encapsulated inside the virus-like particle. The system and method may be used to modify, reduce, or treat a disease in a subject.