The invention provides a method for treating root—or tuber juice, comprising a) a pretreatment of the root—or tuber juice to remove root—or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root—or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root—or tuber juice to obtain, as a first root—or tuber juice product, a concentrated root—or tuber juice. In addition, the invention provides methods to obtain protein depleted root—or tuber juice products, as well as products comprising root—or tuber free amino acids, and uses thereof.

The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of −0.3° C. to −16° C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.

The invention provides a method for treating rootor tuber juice, comprising a) a pretreatment of the rootor tuber juice to remove rootor tuber lipids to a level below 28 g/kg dry weight; b) cooling the rootor tuber juice to a temperature of ?0.3? C. to ?16? C. to form ice crystals; and c) separating the ice crystals from the rootor tuber juice to obtain, as a first rootor tuber juice product, a concentrated rootor tuber juice. In addition, the invention provides methods to obtain protein depleted rootor tuber juice products, as well as products comprising rootor tuber free amino acids, and uses thereof.

The invention provides a method for treating root- or tuber juice, comprising a) a pretreatment of the root- or tuber juice to remove root- or tuber lipids to a level below 28 g/kg dry weight; b) cooling the root- or tuber juice to a temperature of ?0.3? C. to ?16? C. to form ice crystals; and c) separating the ice crystals from the root- or tuber juice to obtain, as a first root- or tuber juice product, a concentrated root- or tuber juice. In addition, the invention provides methods to obtain protein depleted root- or tuber juice products, as well as products comprising root- or tuber free amino acids, and uses thereof.

Zeaxanthin is ingested orally at suitable dosages that gives skin a darker tint that emulates a healthy suntan and that reduces the severity of unwanted skin discoloration or irregularities. In tests involving adults, it was found that zeaxanthin dosages of 30 to about 80 mg per day were sufficient to induce a mild but noticeable tinting, shading, or darkening of skin color, comparable to a mild suntan, a substantial increase in the person's ability to withstand elevated levels of sun or UV exposure without any subsequent pain or discomfort, and without the subsequent peeling and flaking that characterizes sunburns, and an increased ability of reddened and sunburned skin to convert into intact skin that looks browned and healthily tanned. The topical application of zeaxanthin can further enhance the darkening of the skin and reduce the severity of unwanted skin discoloration or irregularities.

Zeaxanthin is ingested orally at suitable dosages that gives skin a darker tint that emulates a healthy suntan and that reduces the severity of unwanted skin discoloration or irregularities. In tests involving adults, it was found that zeaxanthin dosages of 30 to about 80 mg per day were sufficient to induce a mild but noticeable tinting, shading, or darkening of skin color, comparable to a mild suntan, a substantial increase in the person's ability to withstand elevated levels of sun or UV exposure without any subsequent pain or discomfort, and without the subsequent peeling and flaking that characterizes sunburns, and an increased ability of reddened and sunburned skin to convert into intact skin that looks browned and healthily tanned. The topical application of zeaxanthin can further enhance the darkening of the skin and reduce the severity of unwanted skin discoloration or irregularities.