58 results about "Alpha acid" patented technology

Carbon dioxide is used as a reaction solvent in the hydrogenation of organic compounds. The carbon dioxide is preferably a liquid or a supercritical fluid. The hydrogenation method can be used advantageously in methods for making tetrahydroiso-alpha-acids from alpha-acids, iso-alpha-acids, or beta-acids. If beta-acids are used to make tetrahydroiso-alpha-acids, an acidic lower alcohol is preferably added to the carbon dioxide reaction medium to act as a promoter.

Disclosed is a novel anti-inflammatory pharmaceutical composition that exhibits potent and selective inhibition of the cycloooxygenase-2 (COX-2) enzyme. The formulation consists of a hops extract that exhibits COX-2 selectivity as defined by dividing the IC50 COX-2/IC50COX-1 concentrations that are determined by testing with the William Harvey Whole Blood Assay (WHMA), and falls in the range of 0.011 to 0.2. Such compositions may also optionally contain high levels of alpha acids and low levels of beta acids, some flavonoid compounds, and virtually no essential oils. Such compositions are useful for treating conditions that manifest as inflammatory pain, or are impacted by the COX-2 enzyme. The recited compositions are particularly beneficial for treating osteoarthritis and rheumatoid arthritis, and can be used for chronic pain with reduced gastric side-effects.

Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in the tests were Lactobacillus brevis and Lactobacillus fermentum. The minimum inhibitory concentrations (MIC) of the hop acids were determined using MRS-broth. Molasses mash and wheat mashes were used as the growth media for the fermentations. In all cases the hop acids controlled the growth of these two lactobacillus bacteria with tetrahydroisoalpha acid, hexahydroisoalpha acid, and isoalpha acid killing the most bacteria at the lowest MIC. Treating yeast propagators, steep tanks, and fermenters with a minimum inhibitory concentration of hop acids will stop bacteria growth, increase ethanol yields and avoid the need for antibiotics.

The present invention provides an antimicrobial composition comprising an antimicrobial effective amount (such as a preservative, bactericidal, and/or fungicidal effective amount) of a mixture comprising at least two of: (a) lemon grass oil; (b) cinnamaldehyde, cinnamon oil, cinnamomum cassia, cinnamon extract, cassia leaf oil, 3,4-dihydroxycinnamic acid or salt thereof, or a mixture thereof; (c) sorbic acid, or a salt thereof; (d) erythorbic acid, or a salt thereof; (e) benzoic acid, or a salt thereof; (f) arabinogalactan, galactoarabinan, or a mixture thereof; (g) a hexahydro-iso-alpha-acid, tetrahydro-iso-alpha-acid, or a mixture thereof; (h) Achillea fragrantissima oils, Santolina fragrantissima oils, Forssk oils, Lavender cotton oils; and (i) Glucono Delta Lactone. The present invention also provides a product (preferably a product other than a foodstuff, pharmaceutical, or cosmetic) comprising a preservative effective amount of cinnamaldehyde or a mixture of cinnamaldehyde and one or more alkanol-dialkyl hydantoins.

The invention is directed to an application of a hop extract, hydrogenated hop extract, hop alpha acids, hop beta acids, hydrogenated hop acids, derivatives of hop acids or their resins, each separately or in combinations of two or more, on the inside surface of a cellulosic casing used in sausage manufacture to prevent the appearance and growth of gram-positive bacteria especially of the genus Listeria in these meat products. Similarly, the invention also provides a cellulosic casing for meat products coated internally with a solution of the hop derivates mentioned; and a meat product produced using this cellulosic casing. Finally, the invention provides a method to apply this solution to a meat product.

A hop extract product of specific and predefined composition is provided that is specifically an enriched alpha-acid hop extract product having a total alpha-acids concentration greater than 60% by weight, a total beta-acids concentration of less than 20% by weight, and a total hop essential oil concentration in excess of 1% by weight, and a process for manufacturing such an enriched extract. The process includes extracting a raw hop to produce a whole hop extract with a portion of the whole hop extract refined to form a purified alpha acids product, which is utilized to supplement the whole hop extract or the beta-acids and oils to form an enriched alpha-acid hop extract product. This enriched extract is uniform and precisely standardized, containing invariable and exact quantities of specifically desired flavoring components. The alpha enriched extract product also has better stability than the high purity alpha-acids fraction.

Diapers and wet wipes for cleansing of infants are made anti-bacterial by the inclusion therein of hop acid derivatives, specifically tetrahydroiso-alpha acid and hexahydro-beta acid. These compounds are effective to inhibit the growth of gram-positive bacteria, and specifically chosen to combat Staphylococcus aureus, a primary factor in toxic shock syndrome in infants.

This invention relates to a preparation method for tetrahydro-iso-alpha acid. First, clean hop extractive with weak lye. Then, dissolve the alpha acid therein with higher concentration lye and isomerize it into isomerized alpha acid by routine isomerization method. Next, with skeleton metal catalyser and bivalent and trivalent metal ion as protectant, hydrogenize the isomerized alpha acid to obtain the tetrahydro-iso-alpha acid which is treated by kali-salt strong acidic cationic-exchanged resin to obtain the end product. Advantages: low cost and good solubleness.

A method of preparing tetrahydroiso-alpha-acids from iso-alpha-acids is disclosed wherein the reaction medium is a buffered, aqueous alcoholic solution. The method can also employ up to 85% w/w spent hydrogenation catalyst. The method advantageously avoids the formation of undesirable side products.

This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.

The present invention relates to new products and processes for making and using hop extract products comprising hop oils present in amounts between about 6 mL/100 g to about 40 mL/100 g, or more. The oil enriched hop extracts of the present invention also contain higher proportions of oil relative to other hop components typically found in hop extracts. Production of the oil enriched hop extracts may comprise a partial or a first extraction of hop materials. In one preferred embodiment, such extraction may occur under pressures of 1700 psi to about 3700 psi for less than three hours. The enriched oil extracts of the present invention can be used to produce beers having enhanced aroma and flavor profiles. The present invention also relates to products and processes for making and using second extractions of hop materials comprising alpha acids present in amounts of, for example, about 50% to about 70% (w/w).

An enriched trichome pellet product including either a hop derived lupulin component or a cannabis derived trichome component, and the associated cryogenic and mechanical method for the efficient production of the pellet product. The pellet is produced at low temperatures, which aids in pellet production eliminating degradation of the hop lupulin having a high alpha acid and essential oils content that is especially suited for use in the brewing of beer and hop flavored beverages, and aids in eliminating degradation of the cannabis trichome having aromatic oils, and terpenoids and terpenes as well as therapeutic and psychoactive cannabinoids including THC, CBG, and CBD that is especially suited for use in cannabis component or “cannabinoid” enriched products.

The cotton function promoter is compounded with selenic acid, tannic acid, aluminum trichloride, ferric trichloride, defoaming agent, alpha-acid, citric acid, lactic acid, and aglycone butter fat, and through stepped mixing while stirring, and packing. The present invention features the high bollworm preventing and controlling effect, protection of natural enemy to bollworm and no environmental pollution.

The invention discloses a method for simultaneously measuring alpha-acids, beta-acids and iso-alpha-acids in hops by reverse-phase high-performance chromatography. By the aid of the method, nine substances including three types of the alpha-acids, three types of the beta-acids and three types of the iso-alpha-acids can be simultaneously separated quickly and effectively. The method is characterized in that chromatographic conditions include that a chromatographic column is an EC 250/4Nucleosoil 100-5C18 chromatographic column, a flowing phase A is aqueous solution [containing 0.1% of phosphoric acids and 0.2mM of EDTANa2 (ethylene diamine tetraacetic acid disodium)], and a flowing phase B is acetonitrile. The flowing speed is 1.0mL/min, dual-wavelength detection UV (ultraviolet) waves have wavelengths of 270nm and 315nm, the temperature of the column is 30 DEG C, and the volume of an injected sample is 10 microliters. The method is used for monitoring change relation among the alpha-acids, the beta-acids and the iso-alpha-acids in the hops in a production process for heterogenous particles and heterogenous extract of the hops, and provides a theoretical reference for production technology. In addition, the method also can be used for researching dynamic variation of the alpha-acids and the iso-alpha-acids of the hops in a wort boiling process. Besides, the method has the advantages of good stability and repeatability, simplicity in operation, accuracy and reliability.

The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta-acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts of hop acids with quaternary ammonium compounds or mixtures thereof; The invention further relates to, the use of quaternary ammonium salts of hop acids in the beer brewing process. The present invention further relates to a method for preparing a brewed beverage, particularly for brewing a beer, and in particular to a method to improve the utilization of hop acids, including alpha-acids and (reduced) iso-alpha-acids in the brewing process.

The invention relates to a method for improving the beer bitterness and storage stability by adding a CO2 hop extract. The hop extract is added at 5-10 minutes before the fermentation stage of the beer brewing process, and the additive amount of the hop extract is 0.1-1 g/L. Accordingly, by adding the CO2 hop extract before the fermentation stage of the beer brewing process, harmful bacteria likely to appear in beer can be obviously inhibited; the phenomenon that the harmful bacteria grow and reproduce in the beer is avoided, the flavor and quality of the beer are guaranteed, iso-alpha-acid in the CO2 hop extract is stable in property and insensitive to light, and cannot generate the chemical substances of 3-methyl-2-butene-1-thiol-sunlight flavor after exposure to light, the phenomenon that iso-alpha-acid in the packaged beer generates the sunlight flavor after being subjected to a photogenic reaction is avoided, the stability of the beer can be effectively guaranteed, the possibility of beer deterioration is greatly lowered, and meanwhile the CO2 hop extract can improve the fermentation degree of the beer.

This invention relates to a method of preparing an alpha acid-enriched hop composition that contains a low level of beta acids.

The present invention relates to a pesticide for preventing and controlling bacterial virus infection of crops and its application method. It is mainly characterized by that in (by weight percentage content) 1-40% of salicylic acid or acetyl salicylic acid successively are added 0.5-30% of antimicrobial ammine or ampicillin, 0.5-80% of mercuric chloride or potassium hypemanganate, 0.5-60% of glutaraldehyde or ethyl thiosulfonate, 0.5-60% of acetic acid or alpha acid and 1-15% of 885 synergist or HP-1 synergist. Said pesticide is high in curative effect and its treatment is complete.

To provide a hop alpha acid or hop oil content enhancer, which increases the content of a hop alpha acid or a hop oil. A hop alpha acid or hop oil content enhancer, which comprises 5-aminolevulinic acid, or a derivative thereof represented by the following formula (1), or a salt thereof as an active ingredient: R2R1NCH2COCH2CH2COR3 (1), wherein R1 and R2 each independently represents a hydrogen atom, an alkyl group, an acyl group, an alkoxycarbonyl group, an aryl group, or an aralkyl group; R3 represents a hydroxyl group, an alkoxy group, an acyloxy group, an alkoxycarbonyloxy group, an aryloxy group, an aralkyloxy group, or an amino group.

Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO₂ extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acids free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.