Abstract: Provided is a method of treatment of an alcoholic beverage, particularly beer or wine, for removing ingredient(s) causing undesirable sulfury and/or fatty flavor(s), by contacting the beverage with a composition having a polymer-hydrogen peroxide complex, wherein the polymer is derived from at least one N-vinyl lactam monomer, and wherein the hydrogen peroxide is present in an amount from about 1% by weight to about 50% by weight of the complex. Provided further is a method of treatment of an alcoholic beverage to remove at least (a) at least one ingredient causing at least one undesirable sulfury and/or fatty flavor, and (b) at least one ingredient causing colloidal haze, including contacting the beverage with a composition described herein. Provided furthermore is an alcoholic beverage obtained by the method(s) of treatment described herein.

Abstract: The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.

Abstract: An activated carbon composition which is less apt to cause dusting, has satisfactory handleability, and is excellent in decoloration performance, etc. The composition is characterized by comprising activated carbon and cellulose which have been coated with chitosan. Preferably, the composition is one obtained by precipitating chitosan from a chitosan solution in the presence of activated carbon and cellulose to thereby coat the activated carbon and cellulose with the chitosan. The composition is further characterized by containing the cellulose and the chitosan in amounts of 1 to 30 pts.wt. and 0.1 to 15 pts.wt., respectively, per 100 pts.wt. of the activated carbon.

Abstract: Carotenoids are extracted from plant matter by mixing the plant matter and water to obtain a mixture of no greater than 10° Bx, crushing the mixture to obtain a pulp and a serum, and extracting the pulp to obtain a carotenoid containing plant oleoresin.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: A process for coloring olives, using an aqueous erythrosine solution as the colorant.

Abstract: Preparation of bleached and dried vegetable pulps, wherein the bleaching by means of hydrogen peroxide is carried out simultaneously by the vaporization of the water of the pulp by means of a dry gaseous atmosphere circulating in contact with said pulp.

Abstract: The present invention contemplates a method for treating oils having undesirable color impurities and an oil bleaching composition suitable for use in this method. The method comprises contacting the oil with the oil bleaching composition for a time period sufficient to reduce the amount of color impurities of the oil. The oil bleaching composition includes a neutral bleaching clay and a chelating polycarboxylic acid. The spent bleaching composition resists spontaneous combustion.

Abstract: Fruit, vegetable and meat products and their derivatives are exposed in liquid and/or gaseous form to a polyether-based polymer to extract ingredients therefrom. The products and derivatives may be for human consumption or may be in the effluent of a food-processing plant. A preferred embodiment is the treatment of grape juice and wine derived from labruscan grapes to extract unwanted color and flavor components.

Abstract: The invention relates to a process for producing a pineapple core bulking agent comprising coarsely grinding or slicing pineapple core to obtain particles or slices of 1/4 inch or less, water-washing to remove soluble carbohydrates, contacting with alcohol to remove colors and flavor constituents, removing water and alcohol, and finally milling to the consistency of flour. The pineapple core bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar to prepare a food product with at least a one-third reduction in calories, more preferably from 50% to 75% or higher. The pineapple core bulking agent has a high water binding capacity of from 10 to 30 grams of water per 1 gram of pineapple core bulking agent.

Abstract: A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.

Abstract: A method of removing orange-brown color causing constituents from yellow pea flour in the manufacture of a high protein pea flour wherein the flour is heat treated including the steps of extracting the flour with a solvent comprising a C1, C2 or C3 monohydric alcohol at a temperature above 40.degree. C. and not more than 30% water by volume to increase the extraction power to remove the brown color causing constituents and then removing the residual solvent from the flour.

Abstract: Raw tea tannins which are cold-water insoluble are catalytically oxidized to improve their solubility. The oxidized tannins may then be employed in tea beverage products which are more convenient and desirable.

Abstract: Fish meat as raw material suitable for the manufacture of fish meat powder retaining fresh meat activity is obtained by subjecting low fat fish meat to a bleaching using an aqueous solution of a fatty acid ester of sugar alcohol or sucrose or a mixture thereof in the presence of dissolved calcium or magnesium ions. The pH of the bleaching solution is adjusted to approximately the isoelectric point of the particular fish meat protein being processed.