摘要:
The present disclosure relates to compositions including monoglycerides and alkyl esters of fatty acids. An exemplary embodiment includes about 15 wt % to about 99 wt % of one or more monoglycerides of a C4-C28 fatty acid, and about 1 wt % to about 75 wt % of one or more alkyl esters of a C8-C20 fatty acid.
摘要:
The present disclosure provides methods and compositions including a sugar and a choline hydrogen phosphate salt for preservation and stabilization of materials in the amorphous state. The compositions and methods suppress the formation of crystals in materials in the amorphous state.
摘要:
The present disclosure provides methods and compositions including a sugar and a choline hydrogen phosphate salt for preservation and stabilization of materials in the amorphous state. The compositions and methods suppress the formation of crystals in materials in the amorphous state.
摘要:
Disclosed is a single unit oral dosage form having, in combination, inositol and an extended release clonidine or extended release guanfacine. In one aspect, a method for treating ADHD and/or associated symptoms thereof includes administering to an ADHD patient the single unit oral dosage form. In another aspect, a method for treating ADHD and/or associated symptoms thereof includes administering to an ADHD patient inositol in combination with extended release clonidine or extended release guanfacine, whether administered separately or as a single dosage form.
摘要:
The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.
摘要:
A preservative for plants is described whose active ingredient(s) are the compounds selected from the group consisting of olefin compounds and salts and esters thereof, N-(20chloro-4-pyridyl)ureas, dipicolnic acid and derivatives and salts thereof, epoxy compounds and salts and esters thereof, and SH-reagents. The preservative is usable for keeping the freshness of plants, in particular fruits, vegetables and cut flowers, and cut flowers for a long period of time.
摘要:
An organic substrate, such as a pharmaceutical or biological system subject to degradation by oxidation and/or free radical formation, is stabilized by various inositol triphosphate compounds.
摘要:
An inositoltriphosphate (IP.sub.3) selected from the group consisting of D-myo-inositol-1.2.6-triphosphate, D-myo-inositol-1.2.5-triphosphate, L-myo-inositol-1.3.4-triphosphate and myo-inositol-1.2.3-triphosphate, a method for producing the same and a composition comprised of the same.
摘要:
Novel isoascorbic acid phosphates and salts thereof, useful as antioxidants, are prepared by phosphorylating 5,6-Oloweralkylidene isoascorbic acid. Also, antioxidant compositions and methods of inhibiting oxidation in preserved foods and beverages are included.