Abstract: The invention concerns a method for fractionating cooking oil, in particular frying oil, using a solvent with supercritical pressure. The method is characterized in that it comprises steps which consist in: contacting, in a mixer, the cooking oil with the solvent with supercritical pressure; separating the resulting mixture into two phases in a decanter, namely a light phase and a heavy phase; decompressing the light phase and the heavy phase so as to recuperate the solvent, and the treated oil and the treatment residues respectively.

Abstract: A process for refining and degumming edible oils by ultrafiltration which produces a permeate fraction with reduced phosphatide content and retentate with increased phosphatide content, and wherein the ultrafiltration membrane is composed of a polymerical polymer of a vinylidene difluoride monomer.

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: A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans is described in which soybeans, after cleaning, cracking and dehulling, are crushed in less than 60 seconds while heating the soybeans to a frictionally generated temperature of from about 300° F. to about 370° F. Free fatty acids are then removed through physical refining, instead of previously employed caustic refining, since the low level of nonhydratable phospholipids does not create undesirable flavors during the physical refining process. The resultant oil exhibits a significantly greater frylife that non-hydrogenated soybean oil produced by solvent extraction and caustic refining.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the advantage of avoiding or of reducing the presence of free calcium ions in the solution which are capable of destabilizing the casein micelle. The process includes the dissolution of the whey product in an aqueous medium, mixing with fresh milk, ensuring heat stability for the product in spite of the presence, in a substantial quantity, of whey proteins, then concentrating the mixture by evaporation, leading to a product whose taste is similar to that of fresh milk.

Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition.

Abstract: The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: The present invention relates to microcapsules comprising a wall and an aqueous core comprising various active agents, and prepared by the interfacial reaction in aqueous medium of Lewis acid and base wall-forming reactants.

Abstract: A device for eliminating unwanted volatile components from beer wort comprises a column (1) comprising:

Abstract: A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans is described in which soybeans, after cleaning, cracking and dehulling, are extruded through a screw extruder in less than 30 seconds while heating the soybeans to a frictionally generated temperature of from about 300° F. to about 370° F. These conditions produce soybean oil that is low in nonhydratable phospholipids. As a result, free fatty acids can be removed through physical refining, instead of previously employed caustic refining, since the low level of nonhydratable phospholipids does not create undesirable flavors during the physical refining process. The process also includes conventional degumming and bleaching of the soybean oil after extraction and before physical refining.

Abstract: A process for removing residual amounts of a first solvent from a granular material. The process includes the selection of a second solvent which has an ambient pressure boiling point lower than that of the first solvent in mixing the second solvent with the granular material and first solvent. Most of the liquid solvent mixture is removed from the granular material using a simple solid/liquid extraction process. The remaining solvent mixture, which primarily is the second solvent, is removed from the granular material using a thermal and/or vacuum process.

Abstract: A system and method of the present invention controls the Brix of a concentrated juice product. The results of a process change in disturbance variables on the vapor temperature in at least one of the effects of the multi-stage, multi-effect evaporator are predicted and the Brix of the concentrated juice product discharged from the evaporator is controlled based on the predicted results by controlling one of steam or juice fed into the evaporator.

Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Mozzarella cheese is made by admixing the retentate with milkfat, forming a homogenous cheesemilk, adding acidulant and/or starter culture, adding rennet, cubing, heating, draining drainable whey and forming the final cheese.

Abstract: The present invention provides a method for refining peppermint oil containing compositions. Additionally, the present invention provides a method for making chewing gum having a peppermint flavor. To this end, a method for refining a peppermint oil and menthofuran containing composition that includes sulfur compounds to remove at least a portion of the sulfur compounds and menthofuran is provided. The method comprises the step of subjecting the composition to a distillation process that removes at least a portion of the sulfur compounds and menthofuran from the composition.

Abstract: A conjugated linoleic acid is prepared in industrial scale as a hydrolyzed isomerized product for blending into bulk domestic animal feeds. The CLA-containing isomerized hydrolyzed oil from sunflower and safflower seeds has sufficiently low levels of phosphatides and sterols to permit crude processing and incorporation into feeds of an undried, undistilled oil fraction without toxic or unpalatable effects.

Abstract: A system and method of the present invention controls the Brix of a concentrated juice product. The results of a process change in disturbance variables on the vapor temperature in at least one of the effects of the multi-stage, multi-effect evaporator are predicted and the Brix of the concentrated juice product discharged from the evaporator is controlled based on the predicted results by controlling one of steam or juice fed into the evaporator.

Abstract: Nutrient rich, low fat, high fiber, carrot product containing 20-50% by weight of fiber of which 15-40% by weight is insoluble and 5-10% by weight is soluble, 0.1-1.0% by weight of fat, 10-55% by weight of carbohydrates, 0.02-1% by weight of carotenoids and vitamins and 5-10% by weight of minerals and trace elements. A process for the preparation of the carrot product requires the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1-10% by weight of the juice. A formulation of the carrot product mixed with excipients.

Abstract: A conjugated linoleic acid is prepared in industrial scale as a hydrolyzed isomerized product for blending into bulk domestic animal feeds. The CLA-containing isomerized hydrolyzed oil from sunflower and safflower seeds has sufficiently low levels of phosphatides and sterols to permit crude processing and incorporation into feeds of an undried, undistilled oil fraction without toxic or unpalatable effects.

Abstract: It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this end, the present invention comprises, first, peeling washed raw carrot, carrying out enzyme deactivation processing within one day, preferably, within 12 hours after peeling, and second, completely deactivating pectin esterase activity of carrot and carrying out enzyme deactivation processing so that a residual rate of pectinase activity is less than 60%. Such an enzyme deactivation processing may be done by blanching carrot till an internal temperature reaches 70 to 80° C. in water at 70 to 80° C., or blanching carrot till an internal temperature reaches 60 to 70° C. in 0.02M to 0.05M citric acid solution at 60 to 70° C., or processing carrot with supercritical carbonic acid gas by a microbubble SC—CO2 method.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: The invention concerns in general a method for the extraction of fruit juice concentrate, to produce a higher yield of fruit juice than that achieved by known methods. For this purpose juice is first extracted from the fruits in a juice extraction unit (1), producing a mixture of pulp and fruit juice. This mixture of pulp and fruit juice is then divided into pulp and primary juice (2). This pulp is then separated into pulp residues and secondary juice (7). The secondary juice is then pasteurised (8) and mixed with the primary juice.

Abstract: Tomato juice is concentrated by reverse osmosis to over 20% in Brix scale by causing low-concentration tomato juice to flow down under a high-pressure condition in a straight flow to a one-stage unit having a plurality of tubular membrane modules connected in series. In order not to overload the apparatus and highly concentrated tomato juice can be obtained reliably, the flow is controlled such that the pressure loss inside the unit is 30 kg/cm2 or less, linear speed of the tomato juice at the inlet of the unit and the total membrane length of the tubular membrane modules satisfy a certain specified condition and the tubular membrane modules have salt rejecting rate of 90% or over.

Abstract: A method of making a dairy product includes the steps of separating substantially pure dairy water from a dairy staring material, making the dairy water into a dairy product for consumption, the dairy product being substantially pure and free of impurities from the dairy starting material and packaging the dairy product.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: A conjugated linoleic acid is prepared in industrial scale as a hydrolyzed isomerized product for blending into bulk domestic animal feeds. The CLA-containing isomerized hydrolyzed oil from sunflower and safflower seeds has sufficiently low levels of phosphatides and sterols to permit crude processing and incorporation into feeds of an undried, undistilled oil fraction without toxic or unpalatable effects.

Abstract: A process for the recovery of valuable products from citrus peel includes comminuting the peel, belt filter pressing to remove contained liquid and solvent extraction to remove organic compounds. The dried, milled flour is useful as an ingredient in breads and other baked products, replacing part of the grain flour conventionally used.

Abstract: A process for the production of a natural carotene rich refined and deodorized oil by subjecting the oil to a pressure of less than 0.060 mbar and to a temperature of less than 200° C., wherein the process includes distilling the oil in a short-path distiller at a temperature range between about 160° C. to about 290° C. and at pressures of 0.003 mbar to 0.08 mbar and removing free fatty acids (FFA) in the oil by condensation within the distiller. The FFA is removed by subjecting the mixture of the oil and the FFA to an internal condenser system operating at a temperature greater than the melting point of FFA in the oil. The process yields in refined, deodorized oil, in particular palm oil where the carotene and Vitamin E contained the feed oil is substantially retained in the processed oil.

Abstract: A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.

Abstract: Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.

Abstract: A comestible liquid sea salt preparation and method for producing the same. The comestible preparation is produced from sea water and is low in sodium, about 9.8 wt %, therefore making it suitable for consumption by persons having cardiac disorders, arterial hypertension, renal disorders, endemias and the like. Even though the amount of sodium is reduced the preparation is able to maintain a suitable gustatory sensation, making it an advantageous substitute for regular table salt. The method for producing the preparation involves a series of steps in which sea water is decanted, evaporated, converted into a spray; and concentrated. The preparation also undergoes a micro plankton regulation step and sodium chloride is added to the resulting preparation so that the concentration of sodium chloride is 25 percent of the total preparation.

Abstract: A conjugated linoleic acid is prepared in industrial scale as a hydrolyzed isomerized product for blending into bulk domestic animal feeds. The CLA-containing isomerized hydrolyzed oil from sunflower and safflower seeds has sufficiently low levels of phosphatides and sterols to permit crude processing and incorporation into feeds of an undried, undistilled oil fraction without toxic or unpalatable effects.

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: A simple and cost effective enrichment process for enhancing antioxidant content of rice bran oil from crude rice bran oil (CrRBO) is described. The process comprises extracting the CrRBO using alcohol at 25-77.degree. C., obtaining the enriched rice bran oil (ERBO) from alcohol extracts which contain 74 to 300 percent more antioxidants than the starting CrRBO. The anti-oxidant enriched rice bran oil is useful in pharmaceutical, therapeutic, and dietary preparations.

Abstract: A method for removing salt and water from a fish meal production process stream without sacrificing fish protein solids that are to be recovered as final product. Fish oil and fish protein solids are allowed to separate from water in the process streams, allowing for the removal of water and dissolved salt without the removal of substantial amounts of fish protein solids.

Abstract: An apparatus and method for stripping volatiles from a feed stream and concentrating the volatiles in the overhead vapors forming a condensate product and simultaneously producing a low percent volatiles outlet stream as a concentrate product. The volatiles separator and concentrator, ("VSC"), unit has many applications in the reduction and the concentration of volatiles in the beverage, fuel, and industrial alcohol industries, as well as in chemical applications for removing or stripping volatiles from heat sensitive feed substrates which require low temperatures and a short residence time to prevent degradation of the product. The preferred embodiment of the VSC unit utilizes a short feed stream preheat contact time in combination with turbulent high velocity flow at temperatures below 100.degree. F. to provide flash vaporization for volatiles separation with reboil capability to adjust volatiles concentration in the residue and product. The application of high vacuum in the range of 27" to 28.

Abstract: A process for producing a highly concentrated extract for food use which includes effecting molecular weight reduction (viscosity reduction) of a raw material extract using a proteolytic enzyme prior to its concentration, or effecting viscosity reduction of the extract by keeping it for a long period of time at a high temperature prior to its concentration or simultaneously carrying out the concentration step, and subsequently concentrating the treated extract to a predetermined concentration, the highly concentrated extract for food use being able to be distributed at ordinary temperature even in the absence of salt and have fluidity.

Abstract: A method of concentrating juice or juice water phase comprising subjecting juice or juice water phase to reverse osmosis, characterized in that the reverse osmosis is carried out at a temperature of from 12 to 18.degree. C. and at a pressure of from 15 to 50 bar.

Abstract: The invention discloses a process for the production of a natural carotene rich refined and deodorised oil by subjecting the oil to a pressure of less than 0.060 mbar and to a temperature of less than 200.degree. C. and wherein the process includes the steps of distilling the oil in a short-path distiller at a temperature range of 160.degree. C.-290.degree. C. and at pressures of 0.003 mbar to 0.08 mbar and removing free fatty acids (FFA) in the oil by condensation within the distiller. The FFA is removed by subjecting the mixture of the oil and the FFA to an internal condensor system operating at a temperature greater than the melting point of FFA in the oil. The process yields in refined, deodorised oil, in particular palm oil where the carotene and Vitamin E contained the feed oil is substantially retained in the processed oil.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: An oil extractable from corn fiber contains ferulate esters, in particular sitostanyl ester, which has been shown to have cholesterol-lowering activity. The oil is extracted by a novel process which includes a grinding step carried out before extraction with an effective organic solvent such as hexane. The corn fiber oil may be combined with an ingestible and/or edible carrier for administration as a dietary supplement for cholesterol-lowering purposes.

Abstract: Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of yogurt milk mix/additive blends that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the yogurt milk mix with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final yogurt product are added at appropriate level(s) to the concentrated form of yogurt milk mix to produce a yogurt milk mix/additive blend. The yogurt milk mix/additive blend is ultra-high temperature processed and aseptically-packaged to create a commercially-sterile yogurt mix/milk additive blend that can be stored at room temperature until use in the manufacture of yogurt products.

Abstract: A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.

Abstract: Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of ice cream mix that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the milk concentrate with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final ice cream product are added at appropriate level(s) to the concentrated milk to produce an ice cream mix. The ice cream mix is ultra-high temperature processed and aseptically-packaged to create a commercially-sterilize ice cream mix that can be stored at room temperature until use in the manufacture of ice cream products.

Abstract: Oil mixtures, which provide lipid compositions for restraining skin degeneration, contain, by weight, 30% to 50% rice bran oil and 15% to 25% sesame oil and also contain additional oil, which includes in particular, oil from among maize oil, wheat germ oil and sunflower oil, so that the composition contains linoleic acid and contains vitamin E for protecting the composition against oxidation, the composition being prepared from oils containing gum, color and odor which are subjected to degumming, decoloring and deodorizing, the deodorizing being carried out under conditions of temperature and vacuum so that the composition has at least 2% by weight unsaponifiable oil matter and particularly from 2% to 3% unsaponifiable oil matter.

Abstract: Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed mash, stirring of the heated mash with aeration, pressing of the heated aerated mash, centrifugation of the liquid phase from the press, recovery of aroma components by distillation of the supernatant from the centrifugation, and treatment of the dearomatized supernatant from the centrifugation for final degradation of starch and pectin in a holding tank, the treated dearomatized supernatant from the centrifugation is filtered on an ordinary filter, whereafter the filtrate is concentrated. In relation to this method an ordinary filter is used, which is much cheaper than the hitherto used ultrafiltration equipment.

Abstract: In a solvent extraction process for the extraction of an extractive from extractive-containing material employing in an extraction zone operating under extraction conditions a process solvent, whereby a miscella comprising a portion of the process solvent and a portion of the extractive, and an extractive-depleted substrate is formed, the improvement to which comprises: (a) removing the miscella from the extraction zone under extraction conditions, (b) filtering the miscella by use of a microfiltration, an ultrafiltration, a nanofiltration, or a reverse osmosis membrane, under conditions which achieve a differential pressure across said membrane, to separate the solvent in the miscella from the extractive in the miscella, and (c) recycling under extraction conditions at least a portion of the separated solvent to the extraction zone.

Abstract: Anhydrous milk powder is prepared to have substantially the same constituent ingredients as dry whole milk powder that is manufactured using conventional processes, except that 100% of the fat constituent is available as fat. Whole milk is first separated into skim milk and anhydrous butter fat; the skim milk is dried by removing all of the available free water therefrom; and the resultant anhydrous skim milk powder solids are combined in a selected amount together with a further selected amount of the separated anhydrous butter fat constituent in a ribbon blender. The resultant blended product has the same constituent make-up as ordinary dry whole milk, but all of the fat constituent is recoverable as fat.

Abstract: An ultrapure egg oil is prepared starting from dried and powdered avian or reptilian egg yolk by means of extraction with the aid of fat solvents, followed by two-step ageing, first at ambient temperature and then at a lowered temperature, separating off and centrifuging off the less viscous phase formed and again separating off the less viscous component. This component is, if appropriate repeatedly, mixed with demineralized water and heated, and, after cooling, the less viscous phase is separated off and again centrifuged, the less viscous component is again separated off and held at a lower temperature, the phases are again separated, and the less viscous component which has been separated off is recentrifuged.This again results in phase separation, the less viscous component which has been separated off being the end product which is a yellow to reddish, fluid oil which can be stored without preservatives.