Abstract: Sterol compounds, especially cholesterol, are removed from fluid mixtures by contacting the mixture with charcoal which has been activated by heating to at least 110.degree. C., and preferably about 130.degree. C., in a stream of an oxygen-containing gas, which can be air. More than 90 percent of the sterol compounds present in the fluid mixture can be removed. The charcoal also removes part of the saturated fatty acids (especially stearic acid), but does not remove a substantial proportion of any unsaturated fatty acids which may be present in the mixture. The process is especially useful for the removal of cholesterol and reduction of stearic acid from butter oil, which contains large amounts of both materials.

Abstract: Disclosed is a process for the rapid enhancement of caramel colorant which comprises passing a liquid containing caramel colorant through a size exclusion chromatographic material while subjecting the liquid to centrifugal forces. The process for the enhancement of caramel colorant can be conducted in a relatively short period of time and produces a caramel colorant of improved coloring power and a reduced content of undesirable or non-color contributing substances.

Abstract: In the present invention the moisture content of foods is determined and controlled by moving the product continuously past one or both of two sensing devices; a nuclear magnetic resonance sensor and a vector impedance sensor which measures the impedance and phase angle resulting from the application of an alternating current of predetermined frequency. The resulting signals are fed to automatic data processing equipment for determining the moisture content as a function of the frequency in Hertz, the phase angle in degrees expressed from -90.degree. through 0.degree. to +90.degree., and optionally the impedance and the NMR liquid content. The resulting signal which varies as the moisture content is used to control the addition of water or solids to the material to thereby regulate its moisture content.