Abstract: A procedure for reducing the patulin content in a fruit juice which includes presenting the juice to a resin material having in abundance micropores of less than 20 Å minimum pore width and at least a pore surface capable of retaining patulin by the forces of chemisorption. Preferably the resin has weak base functionality and is substantially devoid of mesopores and macropores. The resin preferably has a surface area of greater than 900 m2/g (BET) and the resin has been hypercross-linked whilst in the swollen state. Regeneration involves the conversion of the resin held patulin to a more easily flushed out derivative using ammonia or a volatile base, preferably generated in situ from a high pH solution.

Abstract: Disclosed is a method of producing a polyphenol-containing composition derived from grapes, the method including: preparing a liquid grape extract which includes polyphenols; contacting the liquid extract with a separation medium which fractionates the components of the extract; and recovering that fraction in which the polyphenols are present. Also disclosed is a method of enriching the composition with added flavonol.

Abstract: The composition of the subject invention comprises a mixture of calcium silicate and citric acid and is utilized in a method for extending the useful life of the cooking oil by blending the calcium silicate with the citric acid, introducing the mixture to the cooking oil and allowing the mixture to mix in the oil through convection currents in the oil. The oil is filtered and the composition of the subject invention is added on a daily or other basis, dependent on use.

Abstract: A treatment for stabilizing wine against tartaric acids and proteins by adding mannoproteins extracted from yeast walls by enzymatic digestion, is disclosed. A method for carrying out the treatment by extracting mannoproteins from yeast by enzymatic digestion, and the resulting mannoprotein, are also disclosed.

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: The present invention relates to methods and materials for use in processing citrus products, and more particularly, the debittering and/or deacidifying of juices. In one preferred embodiment, the citrus juice debittered and/or deacidified by the present invention is grapefruit, while in an alternative embodiment, the citrus juice debittered and/or deacidified is orange juice. The methods allow for high flow rates which, in turn offer advantages associated with permitting high throughput of juice to be treated.

Abstract: A filtration device for the preparation of foods from food concentrates and liquids includes a composite formed from a plurality of layers having a food preparation applicator secured to the composite at the fluid contact region of the composite. The food preparation applicator includes food concentrate so as to result in a dispensing structure having the food concentrate therein which applies the food concentrate to liquid flowing through the applicator so as to mix the food concentrate with the liquid in the food preparation. The device may also include pockets containing treating material for removing contaminants.

Abstract: This invention relates to the in sito process for converting non-free form xanthophylls to free xanthophylls in the biological material of the plant. The method, more particularly, relates to a method that would liberate xanthophylls by transesterification of acyl-xanthophylls in plant materials.

Abstract: The present invention relates to methods and materials for use in processing citrus products, and more particularly, the debittering of juices. In particular, the present invention is suited to the debittering of citrus juices. In one preferred embodiment, the citrus juice debittered by the present invention is grapefruit or orange juice. The methods allow for high flow rates which, in turn offer advantages associated with permitting high throughput of juice to be treated.

Abstract: A modified atmosphere packaging method creates a modified atmosphere in a package including an inner package and an outer package. The inner package is composed at least partially of a polymeric material substantially permeable to oxygen, while the outer package is composed of a polymeric material substantially impermeable to oxygen. After a food product such as raw meat is placed within the inner package, the inner package is flushed with a desired mixture of gases to substantially remove oxygen from the inner package. The flushed inner package is then sealed and inserted into the outer package without sealing the outer package. Next, the outer package is flushed with the desired mixture of gases to substantially remove oxygen from the outer package. After flushing the outer package, the outer package is sealed. An oxygen scavenger is provided in the package to substantially absorb any residual oxygen within the package.

Abstract: A protein-polysaccharide complex composition is prepared by admixing a water-soluble polysaccharide with a substantially water-insoluble protein in an alcohol/water solution. In the recovered complex the water-insoluble protein impregnates or coats the water-soluble polysaccharide without affecting the beneficial properties of the polysaccharide and protein.

Abstract: The present invention provides a process for the production of highly concentrated fruit aromas from condensed fruit vapours, whereina) the fruit aromas in the fruit vapours are concentrated to a content of 0.05 to 1% by weight according to known methods,b) the concentrate from step a) is subjected to an extraction with compressed carbon dioxide at 60 to 180 bar and 10.degree. to 50.degree. C., andc) after decompression of the carbon dioxide and optionally after the addition of water, the aromarich oily phase is separated from the aroma-poor aqueous phase.

Abstract: A process for removing aluminum ions from beer or juice, in which the beer or fruit juice is contacted with from 5 to 2500 g per 100 l of a polymer which contains, as copolymerized units, from 50 to 99.5% by weight of at least one basic vinyl heterocycle having a pK.sub.a of at least 3.8 and from 0 to 49.5% by weight of another copolymerizable monomer, and which was prepared in the absence of oxygen and polymerization initiators and in the presence of from 0.5 to 10% by weight, based on the monomers, of a crosslinker.

Abstract: A specialized process for producing purified iso-alpha-acids from hop extract. Hop extract is first combined with a metal salt isomerizing agent. The mixture is preferably boiled to ensure complete isomerization. First organic and aqueous phases are produced, followed by washing of the first organic phase with a primary acid. These materials are preferably boiled during washing. A second organic and aqueous phase are produced, with the second organic phase being washed with a primary alkaline washing agent. Optimum results are achieved if boiling temperatures are maintained during washing. Third organic and aqueous phases are then produced, with the third aqueous phase being washed using a secondary acid to generate fourth organic and aqueous phases. The fourth organic phase (containing purified iso-alpha-acids) may then be stored and subsequently treated with a secondary alkaline washing agent to produce an aqueous concentrate used in brewed beverage production.

Abstract: To enrich fat with polyunsaturated fatty acids and phospholipids a presscake is formed of iced fjord herring containing polyunsaturated fatty acids and phospholipids. The presscake is dissolved in a fat dissolving polar alcohol; the solids are separated; and the liquid evaporated until a precipitation of a first fat fraction occurs. The first fat fraction is separated; and evaporation resumed until the precipitation of a second fat fraction. The second fat fraction, with a higher content of polyunsaturated fatty acids and phospholipids than the first fat fraction, is separated from the remainder of the solution.

Abstract: The present invention is directed to a method for extracting cholesterol from egg yolk. In accordance with the method, a mixture of egg yolk solids, water and oil is provided. The mixture is then subjected to moderate shear extraction conditions by repetitively pumping the mixture in a flowing stream through a conduit provided with at least one small diameter orifice and at least one screen mounted transversely to the direction of flow of the flowing stream. The mixture is then separated into water and oil phases by centrifugation to provide an oil phase which retains the cholesterol and a water phase which contains the egg solids.

Abstract: An improved method for extracting caffeine from a coffee material, preferably raw coffee solids, with an extractant comprising supercritical carbon dioxide. Caffeine is continuously absorbed from the extractant with an aqueous wash solution in an absorber. This wash solution is continuously treated by reverse osmosis to form a caffeine-containing retentate stream and a permeate stream containing dissolved solids but substantially no caffeine. The permeate stream is recycled and used as wash water in the absorber or is used to prehydrate solid coffee materials, or both. The permeate stream comprises acidic dissolved solids.

Abstract: In a process for deacidifying and improving the flavor of so called secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.

Abstract: The present invention is directed to a method for manufacture of an imitation cheese using an acid casein or rennet casein which has been treated to remove stale flavors in accordance with the invention. In the method of the invention for removing stale flavors from acid casein or rennet casein, an initial mixture of dried casein and water is provided. The casein is maintained in suspension in the water for a period of time sufficient to substantially hydrate the casein. While the casein is maintained in suspension, water is removed from the initial mixture. At the same time that water is removed from the mixture, fresh makeup water is added to the mixture at substantially the same level that the water is removed from the mixture. The casein is then recovered from the mixture by a suitable process, such as by centrifugation.

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: Chlorohydrins are eliminated from protein hydrolysates by countercurrent liquid/liquid extraction using 1-butanol, 2-butanol, isobutanol, or methyl ethyl ketone as a solvent.

Abstract: Herbal Extract Composition containing a Melissa species extract, an Avena species extract and a Tilia species extract; a Modified Herbal Extract Composition containing additional herbal extracts; a Beverage Concentrate containing the Modified Herbal Extract Composition; amd a beverage made from the Beverage Concentrate dissolved/dispersed in water.

Abstract: A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO.sub.2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high pressure liquid or as a high pressure sub or supercritical gas), to form a high pressure fluid mixture, and then contacting the high pressure fluid mixture with an adsorbent material chosen from the group consisting of calcium hydroxide, calcium oxide, calcium carbonate, magnesium carbonate and magnesium hydroxide to selectively adsorb sterols on the adsorbent material, and then removing the substantially sterol free lipids from the high pressure fluid.

Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.

Abstract: In the process, an aqueous 10 to 18% by weight suspension of casein and an aqueous 10 to 30% by weight suspension of KOH or NaOH and Ca(OH).sub.2 are prepared so as to obtain a KOH content of from 4 to 11 g/kg or an NaOH content of from 2.5 to 8 g/kg casein dry matter and a Ca(OH).sub.2 content of from 14 to 20 g/kg casein dry matter, the two suspensions are mixed to give a solution of mixed K/Ca or Na/Ca caseinate having a pH value below 6.5, the mixture is heat-treated and cooled, fats are introduced and homogenized, followed by other additives, after which the product is sterilized, homogenized and packed aseptically in suitable packs.

Abstract: A method of extracting caffeine from green coffee beans whereby an essentially caffeine-free supercritical fluid is continuously fed to one end of an extraction vessel containing green coffee beans and caffeine-laden supercritical fluid is continuously withdrawn from the opposite end. A portion of decaffeinated beans is periodically discharged while a fresh portion of undecaffeinated beans is essentially simultaneously charged to the extraction vessel. The caffeine-laden supercritical fluid is fed to a countercurrent water absorber. Supercritical carbon dioxide is the preferred supercritical fluid. The method of the present invention is more efficient than batch processes and produces an improved decaffeinated coffee.

Abstract: This invention relates to a process for recovering caffeine from laden acated carbon by treating the laden activated carbon with an organic acid. In order to achieve good extraction efficiencies, on the one hand, and to avoid problems with the flash point, such as with acetic acid, on the other hand, the process according to the invention is characterized by treating the activated carbon with a mixture comprising at least 65% by weight of acetic acid and at least 2% by weight of citric acid.

Abstract: Green coffee is decaffeinated in a continuous economical process without organic solvent. Caffeine is extracted from a solution of green coffee solubles with supercritical carbon dioxide in a novel extractor under specified conditions.

Abstract: The invention relates to highly filterable polyvinyl polypyrrolidone particles and to the process for improving filterability of standard polyvinyl polypyrrolidone granules, wet cakes and slurries which comprises heating granular polyvinyl polypyrrolidone, containing a minor amount of non-crosslinked and/or unsaturated sites while maintaining between 1 wt. % and 20 wt. % moisture at a temperature of between about 50.degree. C. and about 250.degree. C. under a pressure of from about 5 psig. to about 200 psig. and collecting product having an average particle size distribution between about 40 and 400 mesh, a non-volatile water solubles (NVWS) content less than 2% and a filter flow rate greater than 95.

Abstract: Essential oils extracted from botanical material are treated with a peroxide-acid reagent to remove harsh flavor off-notes therefrom.

Abstract: A method of decaffeinating aqueous roasted coffee extracts is disclosed. An organic caffeine solvent is first loaded with essentially hydrolyzed coffee solids. The aqueous roasted coffee extract is contacted with the loaded organic caffeine solvent for a sufficient period of time to transfer at least some of the caffeine from the coffee extract to the caffeine solvent, whereupon the extract is separated from the caffeine-containing solvent. The resultant coffee extract has been found to have noticably more body notes than a coffee extract which is decaffeinated with a solvent that has not been loaded with hydrolyzed coffee solids.

Abstract: Essential oils extracted from botanical material are treated with Fehlings solution to remove harsh flavor off-notes therefrom.

Abstract: Green coffee may be decaffeinated by extracting caffeine from either green coffee or an aqueous extract of green coffee by means of n-butyl acetate. Improved selectivity for caffeine is evidenced by n-butyl acetate, thereby improving the organoleptic quality of the decaffeinated coffee by selectively removing caffeine without extracting a significant amount of non-caffeine solids.

Abstract: The process disclosed herein decaffeinates an aqueous caffeine feed solution by contacting it with a multi-phase extractant which comprises a continuous phase of a liquid, water-immiscible, caffeine-specific solvent and discontinuous aqueous phase dispersed therein. The caffeine is selectively extracted from the aqueous feed solution, leaving the solubles necessary for a good testing beverage due to the high combined selectivity of the extractant phases. Very low solvent-to-extract ratios are possible because the multi-phase extractant has a much improved partition coefficient as compared to the water-immiscible solvent.

Abstract: Peel oil concentrate produced from cold-pressed citrus peel by adsorption at a solid separating agent which adsorbs polar organic substances or by extraction with a polar liquid solvent. The peel oil concentrate is a stabilizing agent for a natural citrus aroma concentrates.

Abstract: Inorganic chill-proofing and other agents that are used to process stable beer often contain metals such as iron and copper that are soluble in beer or other beverages. A small addition of magnesium silicate added to said chill-proofing agents, particularly silica hydrogel, substantially averts metal contamination in the beer.

Abstract: An improved roast and ground coffee extract decaffeination method which involves partitioning non-caffeine solids from caffeine and returning the non-caffeine solids to a decaffeinated coffee product for improved flavor and economics. Liquid-liquid extraction is used to partition the non-caffeine solids into an aqueous phase from a caffeine-solvent phase. Caffeine is recovered from the caffeine-solvent phase as a valuable byproduct.

Abstract: A process for producing a decaffeinated vegetable material, such as coffee or tea in aqueous extract or solid form, for use in preparation of beverages, which comprises:(a) contacting a caffeine-containing composition with a liquid, water-immiscible fatty material which is capable of removing caffeine therefrom;(b) maintaining said vegetable material and said fatty material in contact for a time sufficient to transfer caffeine from said vegetable material to said fatty material; and(c) separating the decaffeinated vegetable material from the caffeine-laden fatty material.Other features of the invention are described in the specification.

Abstract: A process for decaffeinating and aqueous coffee extract involves contacting the extract with a fatty solvent while concurrently vacuum distilling a portion of the water initially present from the aqueous coffee extract and subsequently separating the decaffeinated coffee extract and the caffeine-containing fatty solvent.

Abstract: Peel oil concentrate produced from cold-pressed citrus peel by adsorption at a solid separating agent which adsorbs polar organic substances or by extraction with a polar liquid solvent. The peel oil concentrate is a stabilizing agent for a natural citrus aroma concentrates.

Abstract: An improved extract decaffeination process. Roast coffee extract is contacted with a water-immiscible organic solvent to form decaffeinated extract and caffeine-containing spent solvent. The spent solvent is contacted with water to form decaffeinated spent solvent and caffeine-containing spent water. The spent water can be concentrated to a caffeine content of from about 7 to about 30% by weight. The caffeine in the concentrated spent water can be crystallized out and then separated from the residual spent water. The noncaffeine solubles present in the residual spent water can then be recovered.

Abstract: Microporous particles of vegetable material are obtained by spraying an aqueous solution of a vegetable material into an anhydrous solvent, such as ethanol or by boiling particles of spray dried vegetable material in these solvents.

Abstract: Liquid garlic extract which is completely free from odor is disclosed. The method for producing such garlic extract is readily carried out by merely mixing any edible oil into the garlic juice squeezed from the garlic bulbs and hold the juice for a predetermined period in a vessel under a specific condition until the liquid garlic extract is precipitated completely. The resultant garlic extract has no unpleasant odor and acrid taste, which are the characteristics of the raw garlic juice.

Abstract: A process for forming a coffee extract particularly suitable for preparing a soluble decaffeinated coffee is disclosed. Roast and ground coffee is charged to a series of extraction columns. Certain columns are pressurized with steam (50 to 250 psig) for about 5 to about 45 minutes to increase the acidity of the coffee. The remaining roast and ground coffee is not steamed. Each of the coffees is separately extracted, preferably in a countercurrent fashion. The extract from the steamed columns is kept separate from the extract from the unsteamed columns. The extract from the steamed column has a pH of below 4.6, while the extract from the unsteamed columns has a pH of about 5.0. The extract from the unsteamed coffee is stripped with steam to form a flavor volatile condensate. Both coffee extracts are then combined, decaffeinated, and concentrated. Concentration of the combined extracts removes off-flavor volatiles which are present in the steamed extract.

Abstract: A process for treating a coffee extract is disclosed which comprises adjusting the pH of the extract to a value of from 3.0 to 4.5 and then eliminating the subsequently formed flocculate. The pH of the extract is preferably adjusted to a value of from 3.8 to 4.2.The coffee extract treated in accordance with the present invention may be used in the production of coffee-based gaseous beverages. A gaseous beverage produced in this way does not spurt from the container holding it when the container is opened.

Abstract: A method of preparing an extract from hops comprises contacting the hops to be extracted with carbon dioxide in the liquid state to dissolve the matter to be extracted in the liquid carbon dioxide, heating the solution of extract to evaporate carbon dioxide from the solution of extract, compressing and condensing the evaporated carbon dioxide vapor to re-form liquid carbon dioxide, and re-cycling the liquid carbon dioxide to contact the material to be extracted. At least part of the heat evolved from the carbon dioxide vapor after its compression and during its change of state from vapor to liquid carbon dioxide is used to cause the change of state of the liquid carbon dioxide in the solution of the extract to evaporate the carbon dioxide from the solution of the extract.A plant for the preparation of an extract of hops by extraction with liquid carbon dioxide is also disclosed together with modifications of the plant to enhance the recovery of hop oils or to obtain a separate extraction of the hop oils.

Abstract: Liquid coffee extracts are decaffeinated using a solvent system which comprises benzyl alcohol.

Abstract: Beverages such as beer in a sealed conventional bottle or can for individual consumption are provided with a head of froth after the can or bottle is opened by subjecting the beverage to an excitation treatment that causes gases dissolved in the beverage to come out of solution and form a head of froth having small uniform bubbles throughout. The gases dissolved in the beverage are carbon dioxide and nitrogen in amounts of 0.8 to 1.8 vols./vol. and 0.015 to 0.035 vols./vol., respectively. Excitation is performed by injecting liquid and/or foam into the beverage or by passing the beverage through a bed of small discrete sharp edge polystyrene granules.

Abstract: Method of removing caffeine from vegetable materials using a solvent containing two components:(a) a first component which is inherently gaseous under operational conditions, and (b) a second component which, by itself, has physical properties such that a mixture of (a) and (b) is liquid at the operating temperature.

Abstract: A caffeine free black tea product is produced by an extraction procedure with a supercritical gas such as carbon dioxide in which first the aromatic content of the tea is extracted with dry gas, then the caffeine content is extracted with wet gas, and finally the decaffeinated tea is reimpregnated with the aromatic content.