Abstract: Palm oil processing plants are continually looking for ways to improve oil recovery, and reduce bio-chemical oxygen demand and chemical oxygen demand of the palm oil mill effluent. A method is described for increasing the amount of oil recovered and reducing the bio-chemical oxygen demand and chemical oxygen demand of palm oil mill effluent by treating pressed palm oil slurry with ultrasonic energy prior to disposal of the effluent.

Abstract: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Abstract: The invention provides an integrated corn processing model and plant which can be used to generate grits, ethanol, energy, starch, sweeteners, gluten, fermentation products, corn meal and oil in a manner that allows the controller to shift outputs depending on process economics and availability of inputs.

Abstract: There is described a method for extracting an oilseed material from which less than 20% of oil has been previously extracted. The extraction is carried out using an aqueous extractant to form an extracted oilseed material and a water-soluble carbohydrate-containing extract. Also, disclosed are the extracted products of the method, and the use thereof in producing foods and feeds.

Abstract: There are disclosed methods for producing ammonium, sodium, and/or potassium phosphates that involve reacting phosphate rock with ammonium, sodium and/or potassium hydrogen sulfate.

Abstract: A method for the recovery of fatty acids comprising a salt of the fatty acid is disclosed. The method comprises the steps of: (a) reacting the salt of the fatty acid with CO2 and with a reagent other than hydroxide and selected from a group of compounds carrying at least one of O—H, N—H, S—H, C—O—C and C—O—N moieties, to form a reaction mixture comprising at least one of a carbonate and a bicarbonate and a product selected from fatty acids and derivatives thereof, and (b) separating the product from the reaction mixture. A method for the production of fatty acid ester from free fatty acid of crude vegetable oil is also disclosed. A free fatty acid that is substantially free of emulsifier is also disclosed.

Abstract: The disclosure relates to methods for producing treated aqueous soy cotyledon fiber suspensions and to the resultant aqueous soy cotyledon fiber suspensions. In some embodiments, the methods involve treating an aqueous soy cotyledon fiber suspension with both an oxidizing agent and a base in any order. The disclosure also relates to use of the treated aqueous soy cotyledon suspensions in preparing foods and beverages.

Abstract: A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40 wt % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Abstract: An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

Abstract: A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, cooked dough products and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40 wt. % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Abstract: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Abstract: A process for treating cocoa mass which includes mixing cocoa mass with a saturated hydrocarbon solvent to provide a slurry and separating the slurry to provide a stream enriched in cocoa butter and a stream enriched in cocoa solids is provided. The mixing may advantageously be carried out under passive mixing conditions, at relatively low temperature, and/or with short mixing times.

Abstract: An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

Abstract: A process for treating cocoa mass which includes mixing cocoa mass with a saturated hydrocarbon solvent to provide a slurry and separating the slurry to provide a stream enriched in cocoa butter and a stream enriched in cocoa solids is provided. The mixing may advantageously be carried out under passive mixing conditions, at relatively low temperature, and/or with short mixing times. An advantage is that multiple cocoa powder products can be produced on substantially the same production line, but having large differences in cocoa butter contents.