The present invention provides marine lecithin preparations including a marine lecithin and one or more exogenous antioxidants. Also provided are a nutritional, pharmaceutical, or nutraceutical composition or a functional or medical food including the marine lecithin preparations. Also provided are processes for making the marine lecithin preparations. Also provided are methods of treating or preventing a disease or disorder, the methods including administering to a subject a therapeutically effective amount of the marine lecithin preparations. Also provided are methods of decreasing an oxidation status of a composition administrated to a subject in need of marine lecithin, the methods including administration of the composition and co-administration of an effective amount of the marine lecithin preparations to the subject in need of marine lecithin.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

Disclosed is the use of benzotropolone derivatives of formula ##STR00001##
wherein
R.sub.1, R.sub.2 and R.sub.7 independently from each other are hydrogen; C.sub.1-C.sub.3alkyl; or COR.sub.8;
R.sub.3 is hydrogen; or COOR.sub.9
R.sub.4 is hydrogen; or C.sub.1-C.sub.3alkyl;
R.sub.5 is hydrogen; hydroxy; C.sub.1-C.sub.3-alkoxy; or O(CO)R.sub.10;
R.sub.6 is hydrogen; C.sub.1-C.sub.3alkyl; or COR.sub.8; or
R.sub.5 and R.sub.6 together may form a five or six membered ring; or
R.sub.6 and R.sub.7 together form a five or six membered ring; and
R.sub.8, R.sub.9, R.sub.10 independently of each other are C.sub.1-C.sub.30alkyl;
for protecting body-care and household products from photolytic and oxidative degradation.

The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4 C.

The invention relates to a method for reusing deciduous leaves of arborescent woody plants, which allows obtaining an extract used for a phytosanitary application, in particular the elicitation of a plant, preventive or curative treatment of a plant against a pathogenic agent, or improvement of the performance of a phytosanitary product.

There is provided a composition comprising carnosic acid and tocopherols as acrylamide reducing agent, as well as methods and uses of such composition and products obtained when using such composition.

The various aspects presented herein relate to methods for the reduction, prevention and/or inhibition of the oxidation of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products and natural extracts.

An object of the present invention is to provide a method for more strongly preventing oxidation of unsaturated fatty acids using a simple method. In particular, an object of the present invention is to provide a method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently. The present invention has been accomplished by finding that an unpleasant odor that appears in an initial stage of storage, as well as an unpleasant odor that appears subsequently, can both be suppressed in an unsaturated-fatty-acid-containing water-in-oil composition comprising an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, and an oil phase containing an unsaturated fatty acid, the aqueous phase A and the aqueous phase B, each having a particle size of 500 nm or less, being finely dispersed individually in the oil phase.

An oil and/or fat composition having a good meaty flavor and a grilled flavor. The oil and/or fat composition includes an oil and/or fat, sulfurol, and 2,6-dimethoxyphenol.