Abstract: One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a fermented wort solution, wherein creating the fermented wort solution comprises performing a first fermentation process on a first wort; creating a distilled wort, wherein creating the distilled wort comprises removing an initial portion of alcohol and an initial portion of water from the fermented wort solution; and creating a concentrated fermented wort solution, wherein creating the concentrated fermented wort solution comprises adding additional fermentation ingredients to the distilled wort and performing a second fermentation process on the additional fermentation ingredients to the distilled wort.

Abstract: The disclosure relates to a reactive distillation method for beverage spirit production, the method comprising. An initial reaction mixture includes water, ethanol, and a carboxylic acid, for example having 3 or more carbon atoms. The reaction mixture is reactively distilled in the presence of an esterification catalyst to react a portion of the ethanol and the carboxylic acid to form an ethyl carboxylate reaction product, and form a distillation product or distillate including water, ethanol, and the ethyl carboxylate. The esterification catalyst is not present in the distillation product, for example when using a solid acid esterification catalyst in the reaction mixture. In a refinement, ethanol and the carboxylic acid can be co-fermented in an initial grain mixture, which is subsequently reactively distilled according to the disclosed method.

Abstract: A method for forming a dissolvable freeze dried coffee is disclosed. The method may comprise the steps of freezing a liquid coffee concentrate and freeze drying the frozen liquid coffee concentrate until a hard outer crust is formed which may have a hardness greater than or equal to an interior portion of the freeze dried coffee.

Abstract: Pharmaceutical extracts from Egyptian broomrape have proven efficacy against HCV and NAFLD. Compositions and method of making and using same are provided.

Abstract: A disposable beverage pod includes a first compartment containing a beverage concentrate in dry or semi-dry form and a second compartment containing ethanol. An apparatus for making a single serving beverage is operable to receive the disposable beverage pod and mix the contents thereof with water from a water reservoir and optionally pressurized gas from a pressurized gas source to form a single serving beverage.

Abstract: A method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, the process using carbon dioxide and suitable solvents in combination with specific supports; Flavours and fragrances containing ingredients produced by the method and applications using the flavours and fragrances.

Abstract: A juicing system with a drive mechanism and a juicer assembly, where the juicer assembly includes a main housing defining a cavity. A lid encloses a top portion of the cavity and has an opening therethrough. An auger is disposed within the cavity and has a top portion and a bottom portion. The auger is operably connected at one of the top portion or the bottom portion to the drive mechanism to rotate the auger. A rotatable cutting blade is disposed at the top portion of the auger. The rotatable cutting blade cuts foods inserted into the cavity through the opening. A juicing basket is disposed within the cavity, radially outwardly from the auger. The juicing basket has at least one screen with apertures therethrough of varying sizes. Food is pressed by the auger against the juicing basket to squeeze juice and pulp through the apertures.

Abstract: The present invention corresponds to a method for the removal of unwanted toxic phenolic compounds such as a pesticide from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.

Abstract: Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.

Abstract: The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them.

Abstract: A means of preventing TCA taint from contaminating liquid foods and beverages is provided by incorporating molecular sieves into the manufacturing process and/or packaging materials in order to selectively adsorb the taint molecules while preserving the food's or beverage's flavor and aroma profiles. Also provided are methods and devices for remediating TCA taint present in the consumer's liquid foods and beverages.

Abstract: A method for ameliorating organoleptic and sensate properties and characteristics imparted to a product by natural high-potency sweetener. A fraction of an essential oil that boils and is recovered from the vapors at a temperature between about 50° C. and about 70° C. and at pressure between about 100 Pa and 1500 Pa, or at a temperature between about 110° C. and about 130° C. and at pressure between about 100 Pa and 1500 Pa, is added to the product.

Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.

Abstract: A glassy matrix for coffee aroma is provided in which the level of compounds which degrade aroma has been reduced, enabling the production of improved soluble coffee powder.

Abstract: The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

Abstract: The present invention has an object of providing a concentrated coffee extract which is rich in aroma component released when the roasted coffee beans are ground and has an amount of coffee oil controllable in accordance with the use and purpose, and a process for industrially producing the same. According to the present invention, the above object is achieved by separating an aroma component-containing distillate, a coffee oil-containing liquid, and a coffee extract from a slurry obtained by wet-grinding roasted coffee beans, and after the coffee extract is concentrated, adding back the aroma component-containing distillate and the coffee oil-containing liquid.

Abstract: The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.

Abstract: A means of preventing TCA taint from contaminating liquid foods and beverages is provided having of incorporating molecular sieves into the manufacturing process and/or packaging materials in order to selectively adsorb the taint molecules while preserving the food's or beverage's flavor and aroma profiles. Also provided are methods and devices for remediating TCA taint present in the consumer's liquid foods and beverages.

Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Abstract: A method for separating volatile flavorings from alcoholic liquids by extraction with a compressed C2-C4 hydrocarbon.

Abstract: Disclosed is a process for recovering volatile compounds from an aqueous tea extract by distilling the said extract by fractional distillation comprising condensing of vapours, separating the oil phase condensate from the aqueous phase and refluxing the substantially oil-free aqueous phase.

Abstract: From palm oil valuable compounds like the tocochromanols, carotenoids, phytosterols, and others can be derived. Enrichment to highly concentrated fractions is hindered by the enormous number of components involved, the very low volatility, the very low solubility of many of the compounds in organic solvents, and the high viscosity of the mixtures to be processed. Starting materials for the new process are enriched fractions of tocochromanols (about 20 to about 50 wt.-%) and/or carotenoids (about 10 to 30 wt.-%) from palm oil obtained by conventional processes, or by counter current multistage processes with supercritical carbon dioxide. These processes, not addressed here, may comprise: Removal of free fatty acids, transesterification of the triglycerides to methyl or ethyl esters, removal of the esters, e.g. by short path distillation, separation of the tocochromanol fraction from the carotenoid fraction by cooling.

Abstract: The present invention has its object to provide a novel emulsifier which is obtainable from an edible yeast and is highly safe and shows by itself a high level of emulsifying property and high emulsion stability; a water-soluble composition containing a liposoluble substance, together with the emulsifier; and methods of producing these. The present invention includes: an emulsifier which comprises, as an active ingredient, a carbohydrate- and protein-based complex derived from a culture fluid obtained by cultivating an edible yeast; a water-soluble composition which comprises an emulsifier and a liposoluble substance; and a method of producing the emulsifier and the water-soluble composition.

Abstract: The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.

Abstract: A composition for film formation which comprises: (A) a product of hydrolysis and condensation obtained by hydrolyzing and condensing at least one silane compound selected from the group consisting of compounds represented by the formula (1), compounds represented by the formula (2), and compounds represented by the formula (3) in the presence of water and an ammonium compound, and (B) an organic solvent.

Abstract: A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel.

Abstract: A method is provided for producing a soluble coffee extract which, when reconstituted, produces an intensified in-cup brew color without altering the flavor of the cup of coffee. The method includes heating a coffee extract at a temperature and for a time selected to produce an intensified color coffee extract without altering the flavor of the coffee. The intensified color coffee is either immediately dried to form dried intensified color coffee or cooled while in the liquid state. The soluble coffee produced by this method has intensified color while its flavor remains unaltered. As desired, the soluble coffee may be packaged as an instant coffee, combined with traditional soluble coffee, incorporated into a liquid coffee product or combined with sugar, creamer, and flavors to form various soluble coffee products. Alternatively, the coffee exact may be directly incorporated into a ready-to-drink or a concentrated liquid coffee product without undergoing a drying step.

Abstract: The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.

Abstract: A method for removing essential oil from industrially-produced non-concentrated orange juice wherein raw orange juice is submitted to a heat exchanger for heating, then directed to a vacuum chamber where vapors from the essential oil and other substances of the orange essence are produced and condensed wherein the liquid collected therein is subjected to a phase separation stage wherein an oily phase thus produced is removed and an aqueous phase is aggregated with the orange juice passing through the vacuum chamber.

Abstract: The present invention is a method of extracting the oxygen-containing flavor and fragrance compounds from oils obtained from natural products. Extraction is accomplished by the use of cold water typically below 100° C., but more typically below 50° C., to produce a weak aqueous solution. The oxygen-containing compounds are then concentrated by adsorption on to an appropriate solid material and then washed off by an organic solvent, such as ethanol. The resulting product is a solution in the organic solvent.

Abstract: An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers. A first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer, and the solvent is removed. In the process which does not use a food grade solvent, the oak aged alcoholic product has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol.

Abstract: An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

Abstract: A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.

Abstract: The invention provides a method of the preparation of a citrus concentrated aroma component which has flavorous strength sufficient to be used as a flavor and fragrance's raw material, imparts a fresh feeling, fruit juice feeling and natural feeling to drinks or flavorous compositions and also has an effect of masking the smell of citrus juice caused by heating. The method of producing a citrus concentrated aroma includes concentrating fruit juice continuously under reduced pressure such that the concentration of flavorous components is in excess of 100 to 150 times that of the fruit juice until the alcohol content is increased up to 1 to 7% by weight, adding a filtering aid to the concentrated citrus recovery solution to carry out filtration and floating and separating the essence oil.

Abstract: A process for the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current manner to provide an aromatized gas containing aroma components. The aroma components are then collected from the aromatized gas. The aroma components may be added to concentrated coffee extract prior to drying of the extract. The coffee powder produced has much increased and improved aroma and flavor and contains higher levels of furans and diketones.

Abstract: An extract of a mature oak aged alcoholic beverage is produced by adding a food grade solvent, such as ethyl acetate, to the alcoholic beverage and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage.

Abstract: An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.

Abstract: A method of adding flavor essences, aromas, and concentrates to beverages. These essences aromas, and concentrates, or any other flavors or flavor mixtures are added to the beverage after it has been filled to volume in a container and just prior to the final sealing of the container with a closure or lid. A rotary liquid dispensing machine deposits small quantities of flavor materials and a vacuum scavenging system reclaims residual flavors from dispensing nozzles prior to a next filling cycle.

Abstract: A process for the production of a concentrated aroma solution from an aqueous solution containing water-soluble aroma components; for example coffee, tea or fruit aroma components. Soluble solids are added to the aqueous solution to provide a fortified solution. Then the fortified solution is chilled to provide ice and a concentrated aqueous liquid. The concentrated aqueous liquid has a concentration of soluble solids above about 9% by weight and contains water-soluble aroma components. At least a portion of the concentrated aqueous liquid is collected as the concentrated aroma solution. Little or no aroma components and soluble solids are lost in the ice and little or no deterioration of the aroma components occurs.

Abstract: A process for reducing the alcohol content of alcohol-containing beverages, in particular of beer or wine, wherein the alcohol is partially or completely removed by way of pervaporation.

Abstract: Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a temperature of less than 30.degree. C. through a filter having a pore size of up to 25 .mu.m and may be carried out with diatomite added to the oil to be filtered and/or under a partial vacuum.

Abstract: Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower portion for containing an oil bath and an upper portion for containing a layer of the frost introduced therein and for venting sublimed carbon dioxide. To carry out the process, the oil bath is regulated at a temperature above the freezing point of the oil, and the temperature in the enclosure above the oil bath is regulated so that during introduction of the frost into the enclosure, a layer of frost is formed and maintained above the bath, carbon dioxide of the frost is sublimated and water of the frost is melted. Sublimated carbon dioxide is vented from the enclosure, an aroma- and water-laden oil bath is removed from the enclosure and oil is added to the bath to replace oil removed from the enclosure, while introducing frost into the enclosure and regulating the temperatures.

Abstract: The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.

Abstract: The process comprises bringing into contact a naturally alcoholic beer with a hydrophobic zeolite, separating the aqueous eluent phase from the adsorbent, thermally desorbing the adsorbed products, recovering the desorbed phase and separating it by distillation into an alcoholate and an aromatized phase, then reconstituting an alcohol-free beer by mixing the dealcoholized aqueous phase and the aromatized phase with, secondarily, saturation of the reconstituted beer with gaseous carbon dioxide. The reconstituted beer preserves the organoleptic properties of the initial beer.

Abstract: Roast and ground coffee is extracted by a split extraction process to obtain an extract from an atmospheric stage and an extract from a pressure stage. The extract produced by the atmospheric stage is evaporatively concentrated to a dry matter content of above 35% by weight, and the evaporation vapors produced during evaporative concentration are condensed and concentrated. The extract produced by the pressure stage also is evaporatively concentrated to increase its dry matter concentration to a dry matter concentration below 25% by weight. The two concentrated extracts then are mixed, and that mixture is evaporatively concentrated to a dry matter concentration of more than 40% by weight. The condensed and concentrated vapors obtained from evaporative concentration of the atmospheric stage are introduced into the evaporatively concentrated mixture or into a powder obtained from the concentrated mixture.

Abstract: Coffee oil is separated from a filtered extract produced by counter-current extraction and the separated oil is incorporated into soluble coffee powder.

Abstract: Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost mixture, and then the mixture is melted to obtain an oil phase and an aqueous phase. The oil phase is separated from the aqueous phase, and the aqueous phase is contacted with an oil to transfer aromas to the oil which then is incorporated into a soluble coffee powder.

Abstract: The invention relates to a process for preparing soluble coffee with an infusion quality similar to that of roast bean coffee, with which instant-typical off-flavour characters are no longer detectable, with which ground roast coffee of a particle size of at most approximately 1.

Abstract: An elongated column of ice crystals is effectively used as a filtration medium for separating the flavor and color components from a juice in connection with an overall concentration process. Juice is fed into the top of the column and flows down through the ice crystal bed. Simultaneously, ice crystals are introduced into the column from the bottom in a countercurrent manner. Substantially all of the flavor and color components of the juice will become trapped by the ice crystals. After the juice has traversed the length of the column, the filtrate is easily and inexpensively concentrated to increase its Brix by evaporation. Flavor and color components are recovered from the ice crystals using a wash column. The flavor components are combined with the concentrated serum to yield a final concentrated juice product.

Abstract: A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.