Abstract: Decellularization methods for tissue are provided. The method can include: exposing a tissue to a water-saturated, supercritical CO2. The method can further comprise, prior to exposing the tissue to the water-saturated, supercritical CO2, saturating a stream of supercritical CO2. The tissue can be exposed to the water-saturated, supercritical CO2 at a treatment temperature of about 35° C. to about 40° C. (e.g., about 37° C.). In one embodiment, the water-saturated, supercritical CO2 is completely saturated with water at the treatment temperature. The tissue can be exposed to the water-saturated, supercritical CO2 at a constant flow rate, such as less than 3 mL/min (e.g., about 0.5 mL/min to about 2.5 mL/min).

Abstract: Disclosed is a water based method for extracting caffeine from alkaloid containing substances, in particular tea leaves. The method can be performed without the use of artificial substances. The method allows the other soluble, non-caffeine components of alkaloid containing substances to be part of the decaffeinated product, in particular, components such as catechins and antioxidants. Advantageously, the caffeine extracted from the alkaloid containing substances is reversibly adsorbed to an adsorbent and high percentile of the caffeine can be recovered from the adsorbent.

Abstract: The invention relates to novel compositions and methods for diagnosing or treating food allergies. The invention particularly discloses new approaches for delivering food allergens to allergic patients by oral administration of formulations which dissolve and release proteins in the stomach. The invention allows the treatment of food allergies by delivering food allergens to the gut immune system with controlled exposure of the esophagus or oral cavity. The invention also allows to perform food challenges to assess the threshold of clinical reactivity without exposing the esophagus and oral cavity. The invention may be used in any subject, particularly human subjects, and is applicable to any food allergen.

Abstract: A method of converting tea leaves into a smoking product suitable for use with a smoking device such as, but not limited to, a hookah. In one embodiment the method comprises the steps of heating a batch of sundried tea leaves in water to provide a batch of wetted tea leaves; fermenting the wetted tea leaves to provide a batch of fermented tea leaves; rinsing the fermented tea leaves with water to provide rinsed fermented tea leaves; drying the rinsed fermented tea leaves to provide dried fermented tea; and adding glycerine to the dried fermented tea leaves to provide a tea leaf based smoking product. In another embodiment a nicotine free smoking product is provided comprising of glycerin treated dried fermented tea leaves.

Abstract: The invention relates to a process for improving the flavor of roasted Robusta and Arabica quality coffee and is characterized by modifying roasted coffee flavor precursors in aqueous extracts of green coffee beans.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: Provided is a packaged Oolong-tea beverage which contains an Oolong tea extract having a tannin/Brix ratio of from 200 to 265 (mg/100 mL/wt. %) and has a non-polymer catechin content of from 0.06 to 0.5 wt. %. The packaged Oolong-tea beverage of the present invention contains a high concentration of catechins and at the same time, tastes good without losing the original taste of Oolong tea.

Abstract: The present invention provides a method for obtaining a chlorogenic acid composition which contains high concentration of chlorogenic acids and a reduced amount of caffeine at a high yield. A method of producing a chlorogenic acid composition, which comprises allowing a water-soluble composition extracted from raw coffee beans or roasted coffee beans to be adsorbed to a column filled with an adsorbent and then eluting a chlorogenic acid composition by passing a 0.5 to 20 vol % ethanol aqueous solution.

Abstract: The present invention relates to extracts containing high amounts of proanthocyanidins and the relating process of preparation involving the use as starting reactants of crushed fruits, plants or already prepurified extracts rich in proanthocyanidins.

Abstract: A processes is provide herein for converting waste bio-product pomace to useful bio-product extracts. The process includes the steps of forming a mixture of water as a solvent and a specified quantity of the waste bio-product pomace. Then optionally adding a suitable quantity of citric acid to the water/waste bio-product mixture. Then heating waste bio-product pomace/water mixture to an elevated temperature below the boiling point of water. Then optionally adding a suitable quantity of sodium metabisulfite to the heated waste bio-product pomace/water mixture Then stirring heated waste bio-product pomace/water mixture for a suitable time to disperse the waste bio-product uniformly in the water solvent. Then cooling the stirred, heated waste bio-product pomace/water mixture to a suitable lower temperature at a rate of about 60° C. per hour. Then removing solids from the stirred waste bio-product pomace/water mixture. Then clarifying the cooled stirred water/waste bio-product mixture.

Abstract: Coffee beans are roasted with heated air in a roasting chamber, and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber. While roasting is in progress, the exhaust air from the chamber is heated, directed through a catalytic converter and cooled to a temperature between about 250° F. to 325° F. Thereafter the cooled exhaust air flows through a cooler or condenser where the temperature of the cooled exhaust air is further lowered to between about 100° F. and 155° F., and it is then directed through a HEPA filter to remove caffeine particles that are present in the cooled air. Substantially caffeine-free clean exhaust air can then be discharged from the HEPA filter directly to the surroundings of the roasting machine such as a closed room, e.g. a retail establishment, frequented by persons.

Abstract: The invention relates to a method for decaffeinating tea (Camellia sinensis). The method involves of using, as an extraction agent, a carbon dioxide which is compressed of a pressure greater than 50 and up to 100 MPa.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A method for removing contaminants from a material (39), such as resin particles, includes the steps of providing a vessel (50), directing a cleaning fluid (41) into the vessel (50), transferring the material into the vessel (50), moving the material within the vessel (50), and removing contaminants from the material as cleaning fluid (41) flows in the vessel (50). The vessel (50) has a vessel inlet (52) and a spaced apart vessel outlet (54). The cleaning fluid (41) is directed into the vessel (50) so that the cleaning fluid (41) flows in the vessel (50). The material (39) is transferred into the vessel (50) through the vessel inlet (52), and the material (39) is then moved within the vessel (50) from the vessel inlet (52) towards the vessel outlet (54). The cleaning fluid (41) flowing in the vessel (50) contacts the material (39) while the material is moving from the vessel inlet (52) toward the vessel outlet (54) and removes contaminants (39) from material (39).

Abstract: The present invention aims to provide a steam treatment process for stably preparing steam-treated roasted coffee beans having constant flavor quality by reducing variation in the degree of roasting between different sites in the system during steam treatment of roasted coffee beans without complicating operation processes or increasing costs. Steam at a temperature lower than the temperature necessary to advance the degree of roasting of coffee beans is supplied to an apparatus in which the roasted coffee beans are placed until condensed liquid produced in the apparatus has been discharged from the apparatus, and then, the temperature of steam supplied into the apparatus is raised until a temperature becomes sufficient for advancing the degree of roasting of coffee beans.

Abstract: A process is provided for making (?)-epigallocatechin gallate (EGCG) by subjecting a green tea extract to chromatography on a macroporous polar resin, eluting EGCG from the resin with a polar elution solvent, optionally concentrating the eluate, optionally regenerating the resin by desorbing the remaining catechins, and optionally concentrating the desorbed catechins.

Abstract: The present invention comprises methods for making compositions derived from Ilex species, particularly Ilex paraguariensis, having lowered caffeine and tannin concentrations, compositions made by such methods, oral delivery formulations, and methods of use of such compositions. In particular, the present invention comprises methods for making maté compositions that have a predetermined characeteristic, such as a lowered amount of caffeine, elevated amounts of caffeoyls, and/or lowered amounts of tannin compounds compared to the native maté plant materials. Further, the invention comprises methods of additional processing steps to produce compositions having a predetermined alkaloid ratio or profiles to meet particular considerations for final products. The compositions of the present invention may be processed for specific uses such as tablets or other oral delivery vehicles. These compositions may be used in methods for treatment of physiological and medical conditions.

Abstract: The oolong tea beverage is produced by a cold water treatment step of bringing raw material oolong tea leaves into contact with water adjusted at pH about 4 to 6 and 25° C. or lower, eluting and removing about 11 to 26% caffeine from the raw material oolong tea leaves by carrying out solid-liquid separation, and recovering the treated tea leaves; and a hot water extraction step of recovering hot water extract to be a beverage raw material containing nerolidol by extracting the treated tea leaves with hot water at about 90 to 95° C. containing vitamin C and adjusted at pH about 4 to 6 and then carrying out solid-liquid separation. The cold water treatment step enables eluting and removing caffeine and the hot water extraction step enables extracting more nerolidol, which is a flow scent component particular in high quality oolong teas.

Abstract: The present invention provides a novel process for extraction, purification and concentration of polyphenol substances from whole grapes, grape seeds and grape pomace without the need for membrane filtration. Aspects of several embodiments of the novel processes include hot water extraction, a dual pH treatment of the hot water extracts, and the uses of a copolymer of trimethylolpropane trimethacrylate as an adsorbent resin to maximize the concentration and purification of the beneficial polyphenolic substances.

Abstract: The invention concerns a filter material characterized in that it is impregnated with an amphiphilic substance or with a hydrophilic and a hydrophobic substance to control the water wettability and water absorption.

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: A method for recovering supercritical extractant, such as supercritical CO2, from a mixture containing the supercritical extractant and a solute is disclosed, which includes contacting the mixture with a molecular sieve membrane at a temperature and a pressure in a critical region of the extractant and near a critical point of the extractant so that a permeate rich in the extractant and a retentate having a enriched concentration of the solute in the extractant are generated. The molecular sieve membrane has a pore size significantly larger than a size of the extractant provided that the pore size is less than and close to sizes of clusters formed of the solute and the extractant at the temperature and the pressure.

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: The process of the present invention relates to the isolation and purification of caffeine-free mixtures catechins from various different biomass sources, preferably from green tea leaves. More particularly, the present invention relates to a four-step process whereby highly pure, caffeine-free EGCG is isolated in high yields. These catechins may be used in pharmaceutical, nutraceutical and cosmetic products.

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 the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical, and cosmetic industry, especially to treat cytotoxic and oxidative conditions.

Abstract: Process for dehydrating tubers in order to obtain a storable imperishable food product, and a food product thus obtained. The process comprises the removal of the skin from the raw tubers; selecting the final content of starch which should be contained in the food product; determining the initial percentage of starch in the raw tubers; selecting the final content of starch which should be contained in the food product; determining the initial percentage of starch in the raw tubers; optionally cutting the tubes in slices; immersing the tubers in a solution of sodium hypochlorite or acetic acid or ethyl alcohol; and exposing the tubers to a drying process by applying a hot air flow. The food product obtained by the process has a water content of 10-30% by weight.

Abstract: A continuous process for producing a tea extract which contains solubilized tannins and which has good color. Tea solids are extracted from tea leaves using an extraction liquid to provide a tea extract containing soluble tea solids and insoluble tannins. The insoluble tannins are separated from the tea extract and oxidized and solubilized under raised temperature conditions to provide a solubilized tannin liquor. The solubilized tannin liquor is either returned to the extraction liquid during extraction of tea solids or added to the tea extract after separation of the insoluble tannins. The tea extract which contains solubilized tea tannins is collected.

Abstract: An adsorbent filter for removing caffeine from liquids. The filter is composed of a liquid permeable matrix of fibrous material having individual exposed surfaces; and a distribution of adsorbent clay minerals attached to individual exposed surfaces of the fibrous material by substantially non-transient bonding, so that passage of a liquid having a caffeine concentration ranging from about 20 to about 100 mg per 100 mL of liquid through the matrix for a contact time of less than about 2 minutes results in at least a 40 percent reduction in the caffeine concentration of the liquid. The matrix of fibrous material may be selected from woven fabrics, knit fabrics and nonwoven fabrics. The adsorbent clay minerals include, for example, sodium bentonite clays, calcium bentonite clays, acidified bentonite clays, and modified bentonite clays containing a flocculating agent.

Abstract: A process is described for decaffeinating caffeine-containing aqueous extracts with which the caffeine is extracted selectively with activated carbon fibers.

Abstract: A process for preparing debitterised powder of the seed of the plant Fenugreek (Trigonella Foenumgraecum). The debitterised powder of the seed and formulations containing the debitterised powder of the seed of Fenugreek are useful as fiber supplements. Guar gum and bran can be blended with the debitterised powder of the seed of Fenugreek to prepare formulations which can be used as fiber supplements.

Abstract: An adsorbent filter for removing caffeine from liquids. The filter is composed of a matrix of fibrous material; and adsorbent particulate material integrated within the matrix of fibrous material, so that passage of a liquid having a caffeine concentration ranging from about 20 to about 100 mg per 100 mL of liquid through the matrix for a contact time of less than about 2 minutes results in at least a 40 percent reduction in the caffeine concentration of the liquid. The matrix of fibrous material may be selected from woven fabrics, knit fabrics and nonwoven fabrics. The adsorbent material may be clay minerals such as, for example, smectite clay minerals. Examples of smectite clay minerals include, bentonite clays and montmorillonite clays. Generally speaking, the filter can be adapted to provide at least a 40 percent reduction in the caffeine concentration for about 1 cup to about 40 cups of a liquid.

Abstract: This invention is directed to a method and system for extracting a solute from a fluid or a dense gas using a porous membrane. The invention includes providing a porous membrane having opposite sides in a module under pressure, with the membrane serving as a barrier interface between a fluid and a dense gas. The dense gas is introduced into the module on one side of the membrane and the fluid is introduced on the opposite side of the membrane. At least one of the fluid and dense gas contains a solute to be extracted, and the other one of the fluid and dense gas serves as an extracting medium. The dense gas has a density of at least about 0.5 g/cc and is essentially immiscible in the fluid so as to provide two phases. The process is conducted with the pressure on both sides of the membrane in the module being essentially the same, and the solute is extracted across the membrane as driven by the concentration gradient of the solute across the membrane.

Abstract: A process for decaffeinating raw coffee by selective extraction of the caffeine by means of a solvent that is liquid under normal conditions. Raw coffee beans are extracted for between one and several hours by means of a liquid solvent that is comprised of water and that has been saturated with carbon dioxide or other suitable gas or gas mixture at a temperature of between about 20.degree. C. and 110.degree. C. and a pressure of between about 30 bar and 300 bar to provide a charged liquid solvent. The pressure is reduced abruptly or within a few minutes to a pressure between about 1 bar and 10 bar to expand the raw coffee beans. The expanded raw coffee beans are rinsed in the liquid solvent for a period of between a few minutes and two hours.

Abstract: The present invention provides a method of decaffeinating green coffee beans without adversely affecting their acidity or the flavor of coffee beverages produced from them. The invention also relates to a method useful with supercritical decaffeination, in particular with caffeine extraction using supercritical carbon dioxide. In accordance with the invention, green coffee beans are subjected to a treatment by contacting them with an acidic fluid containing an organic acid that is not soluble in supercritical carbon dioxide, preferably an aqueous citric acid solution, prior to or simultaneously with decaffeination.

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: Caffeine is extracted from the raw coffee by means of an aqueous liquid and adsorbed from the latter on an adsorption agent such as activated charcoal. In order for the adsorption agent to absorb as little as possible of other substances that are extractable from the coffee, the agent is previously loaded with such other extractable substances or with substitute substances having a molecular structure and size similar to the latter, more particularly with carbohydrates as exemplified by cane sugar. The aqueous extractant is preferably a caffeine-free coffee extract solution which substantially extracts only caffeine from the coffee. Other aqueous liquids may be employed, but generally require recombination with the coffee after the adsorption step.

Abstract: A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.

Abstract: A process and apparatus for extracting ingredient substances from natural products by means of a pressurized fluid, particularly for decaffeinating tea leaves by means of carbon dioxide, wherein the ingredient substances are bound by an adsorbent, preferably activated carbon. The fluid is conducted through a product layer, the thickness of which in flow direction is small in comparision with that transversely of the flow direction and the fluid is passed through the product layer with changing, especially increasing, velocity. The apparatus includes a cylindrical high-pressure vessel with annular cylindrical baskets for accommodating the natural product and/or the adsorbent, and the gas flows from a cylindrical outer range to a cylindrical inner range. The time required for the treatment of leafy natural product is reduced, the flow paths of the fluid are shortened, thus diminishing the risk of clogging, and the fluid flow velocity is reduced.

Abstract: A device for continuously decaffeinating raw coffee includes a first extractor having at least one cell for use in a first treatment stage where raw coffee is preswollen by a swelling fluid that is added to the raw coffee. The at least one cell receives the raw coffee that is to be preswollen and is defined by a bottom and a plurality of sidewalls that extend towards one another to define a wedge-shaped cell. Additional similarly shaped cells and receiving chambers positioned below the cells may also be provided with a perforated bottom separating each cell from its respective receiving chamber.

Abstract: Xanthine compounds are removed from cocoa beans by subjecting a mixture of a cocoa bean feedstock and a xanthine leachant to ultrasonic radiation.

Abstract: A process for the decaffeination of raw coffee. The process involves increasing the moisture content of the raw coffee and selectively extracting caffeine from the raw coffee by using hydrous liquefied carbon dioxide as an extractant at a pressure below the critical pressure of carbon dioxide. The process differs from conventional processes which use liquefied carbon dioxide at pressures above the critical pressure but it is suprisingly found that the process of the invention does not result in the coextraction of aroma components of the coffee. The use of lower pressures means that the process of the invention is more economical than conventional processes.

Abstract: A simple, reliable process for decaffeinating green coffee beans to a high degree while avoiding denaturation of the green coffee beans includes wetting the green coffee beans to a high water content of 35-50%-wt.; compressing the beans in a pressure chamber for a period of a few minutes to several hours in an atmosphere comprised of a supercritical fluid which is a gas at STP, at a temperature ranging from 20.degree. to 80.degree. C. under a critical pressure ranging from 75 to 300 bar; decompressing the wetted beans from critical pressure p.sub.c to a pressure p for which p.sub.c p.gtoreq.p.gtoreq.1 bar abruptly or in the space of a few minutes, while avoiding freezing the green coffee beans; washing with water or with the supercritical fluid for selective extraction of the caffeine; repeating the process one or more times; centrifuging; drying; and roasting the beans. Further, caffeine is recovered in a known manner from the washing medium.

Abstract: A simple, reliable process for decaffeinating green coffee beans to a high degree while avoiding denaturation of the green coffee beans includes wetting the green coffee beans to a high water content of 35-50%-wt.; compressing the beans in a pressure chamber for a period of a few minutes to several hours in an atmosphere comprised of a supercritical fluid which is a gas at STP, at a temperature ranging from 20.degree. to 80.degree. C. under a critical pressure ranging from 75 to 300 bar; decompressing the wetted beans from critical pressure p.sub.c to a pressure p for which p.sub.c .ltoreq.p.ltoreq.1 bar abruptly or in the space of a few minutes, while avoiding freezing the green coffee beans; washing with water or with the supercritical fluid for selective extraction of the caffeine; repeating the process one or more times; centrifuging; drying; and roasting the beans. Further, caffeine is recovered in a known manner from the washing medium.