Abstract: A tar-depleted liquid smoke having total water miscibility, and related method for making same. The tar-depleted liquid smoke may be made from commercially existing liquid smoke products, for instance, by treating such a commercial product with a column filtration process using activated carbon particles packed in the column. The resultant tar-depleted liquid smoke typically will have a phenols reduction of about 10% to about 90% compared to the commercial starting product of liquid smoke. In an alternative embodiment, the tar-depleted liquid smoke made from carbon contact is then vacuum concentrated so that it has a phenols content greater than that of the commercial starting product of liquid smoke, but the concentrate will still be totally water miscible.

Abstract: In order to fractionate or/and refine natural lipid materials by extraction with compressed gases, the natural materials are used in a liquid form and they are extracted with a liquid mixture of 50 to 90% by weight propane and 10 to 50% by weight carbon dioxide which is in a subcritical state.

Abstract: The present invention pertains to a method of obtaining oil from grain materials such as rice bran, wheat mill feed, rapeseed, amaranth, and similar grains.

Abstract: A process for recovering lecithin from oil- and lecithin-containing mixtures, comprising extracting a lecithin/oil mixture with an extractant selected from the group consisting of a hydrocarbon having 3 carbon atoms, an unbranched hydrocarbon having 4 carbon atoms, a branched hydrocarbon having 4 carbon atoms, and mixtures thereof, at a pressure of from 1 to 8 MPa and a temperature of from 20 to 100.degree. C., which conditions ensure liquid phase extraction with the development of two liquid phases, one of which is an oil enriched liquid hydrocarbon phase and the other of which is a lecithin enriched hydrocarbon phase; separating the two liquid hydrocarbon phases; and recovering substantially lecithin-free oil from the oil-enriched phase and substantially oil-free, pure lecithin from the lecithin-enriched phase.

Abstract: A process is disclosed for the preparation of citrus oils which are essentially pesticide free. The essentially pesticide-free citrus oil is prepared by gently distilling raw citrus oil in a short-path distillation column whereby the essentially pesticide-free citrus peel oil is collected as the distillant. Suitable citrus oils include citrus peel oils and citrus stripper oils with citrus peel oils being preferred. The essentially pesticide-free citrus peel oil generally contains less than about 1.6 ppm total pesticides, preferably less than about 0.5 ppm total pesticides, more preferably less than 0.1 ppm total pesticides, and most preferably less than 0.05 ppm total pesticides. The distillation residue contains essentially all the pesticides contained in the raw citrus peel oil.

Abstract: This invention relates to a novel method and system for recovering water from fruit. Water is evaporated from juice during a concentration process. The water can be bottled and distributed to consumers. Water vapor is condensed and water is collected. Preferably, a distribution cone is used for evaporating the water vapor. The water produced has improved purity characteristics.

Abstract: The invention relates to a process for the preparation of milk and milk powders having a long storage life utilizing techniques which are known per se. To that end, a milk liquid is prepared, which is evaporated, and a fat fraction is added to the milk liquid in one or more effects of the evaporator. This process is particularly suitable for the preparation of a milk having a long storage life, in which unsaturated fatty acid chains are present.

Abstract: A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into a vegetable oil by ultra high pressure homogenization producing liquid egg yolk having reduced amount of cholesterol. The cholesterol extracted into the vegetable oil is further removed from the oil by steam stripping method, allowing a recycling of the steam stripped extraction oil. Cholesterol is recovered as the extraction by-product from the aqueous steam stripping distillate.

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 containing composition that includes sulfur compounds to remove at least a portion of the sulfur compounds 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 from the composition, but does not remove more than 3% of the total composition.

Abstract: A process for the extraction of fats and oils from natural substances using liquid propane as the solvent is described in which the extraction is carried out at a pressure of 10 to 30 bar and a temperature of 10.degree. to 55.degree. C. and the separation of the extracted fats and oils from the solvent is carried out by means of pressure reduction or/and temperature increase to .ltoreq.80.degree. C. High quality products are isolated in this way in a good yield and under mild conditions.

Abstract: A method for treating raw milk to produce treated milk having a lower bacterial content than the raw milk. The milk is homogenized and, within about 5 minutes from the homogenization, subjected to dynamic microfiltration, to yield a filtrate which has a lower bacterial content than the initial raw milk. When the flow rate of milk through the microfilter drops below a predetermined level, the dynamic microfilter is removed from milk filtration service, flushed with water, and returned to milk filtration service, the steps being repeated as necessary until the membrane cannot be rejuvenated to a minimum filtration capacity, at which time the membrane is subjected to chemical cleaning to essentially restore the original filtration capacity of the membrane.

Abstract: A process for obtaining a blending and ageing additive from oak wood which comprises (a) mixing oak wood in subdivided or particulate form with water, alcohol or mixture thereof; (b) enzymatically digesting the mixture at elevated temperature; (c) adding wine or other alcohol to the digestion mixture after the digestion is completed; (d) refluxing the resulting mixture at elevated temperature until the wood changes color and the liquid phase no longer changes color; (e) separating the resulting liquid phase from the wood; and (f) distilling the liquid phase to obtain a clear or water-white distillate and solid extract. The distillate and/or extract may be added to wine or other beverage, or other composition such as vinegar, to improve properties thereof.

Abstract: The invention relates to a process for preparing the nonsaponifiable matter of avocado oil from the fruit, wherein the nonsaponifiable matter of avocado oil is separated and its content in one of its fractions termed H is improved by carrying out the heat treatment of the fruit before extracting the oil at a temperature of 80.degree. C. to 120.degree. C. for not less than four hours.It also relates to the nonsaponifiable matter obtained by the process and to medicinal products, cosmetics and food additives containing it.

Abstract: A process for clarifying raw juice in which the proportion of solids in the retentate circuit (2, 3, 4) of an ultrafiltration or microfiltration device (1) is sharply increased during the starting time (FIG. 1). With increasing proportion of solids, the filtration yield falls off sharply and then increases again to a value which is higher than the starting value. On reaching the maximum possible filtration yield value, the proportion of solids and thereby also the filtration yield is maintained constant by regulating the amount of retentate outflow or the amount of fresh juice to be fed in. In this way the filtration yield can be significantly improved.

Abstract: Reduction sauces are prepared by first preheating ingredients of a reduction sauce and then feeding the preheated ingredients to and through a scraped surface heat exchanger operating at substantially atmospheric pressure and having a scraper speed of below 200 RPM which heats the ingredients to a temperature for evaporating at least some of the ingredients for concentrating the ingredients and developing a reduction sauce flavor during the residence time of the ingredients in the heat exchanger. The evaporated vapors are separated and removed from the concentrated heated reduction sauce.

Abstract: The present invention includes a whey permeate-derived dry sweetener made from a condensed whey permeate and a method of feeding animals the dry whey permeate sweetener. The condensed whey permeate is at least partially caramelized and has a protein level of less than approximately 8% and a lactose level of at least approximately 79% on a dry matter basis.

Abstract: Cooking process and apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or nonlinear curve. The apparatus provides a novel process for cooking specialty snack foods having harder bite and/or lowered oil content.

Abstract: The present invention relates to a process for obtaining an aroma concentrate that is enriched in lactones. The present invention is particularly concerned with a process for concentrating lactones from a distillate obtained by the distillative deacidification of a fat composition rich in lauric acid residues, said distillate containing at least 0.1 wt. % of lactones having 6-20 carbon atoms, by subjecting the distillate or a fraction thereof to a fractional distillation so as to obtain a fraction containing at least 1 wt. % of lactones having 6-20 carbon atoms.The present invention offers a commercially and technically attractive route for obtaining natural lactones.Other aspects of the present invention are a lactone concentrate obtainable by the above process, the use of such a concentrate for flavoring food products and to food products flavored by such a lactone concentrate.

Abstract: Butter oil is heated under high vacuum and sparged for up to about 6 hours to remove cholesterol. Walls surrounding a vapor space above the sparged mass preferably are heated to remove cholesterol with reduced loss of desirable low molecular weight components. Alternatively, the temperature of the butter oil is lowered, and the butter oil is sparged with steam for an additional period of up to about 3 hours to partially hydrolyze triglycerides to mono- and di-glycerides and free fatty acids. The low cholesterol butter oil then is cooled before being exposed to air, thus avoiding oxidation which produces off-flavors. The resulting low-cholesterol butter fat and products made therefrom have composition and organoleptic characteristics substantially similar to those of natural butter oil and butter.

Abstract: An edible fish oil is disclosed which contains EPA and DHA. This oil, with significantly reduced undesirable impurities, is obtained by subjecting fish oil to vacuum steam distillation contacting the oil with an adsorbent and recovering the oil. The oil can be combined with a vegetable oil and/or Rosemary extract antioxidant to improve its oxidative stability.

Abstract: In accordance with the method of the present invention for manufacture of Swiss cheese from milk, the fat level of milk is standardized to about 3.5%. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics. The retentate is then fermented with a particular blend of a coccus culture and a high level of a rod culture. The usual propionic acid-forming micro-organism, such as Propionibacterium shermannii, is used. The fermentation is desirably carried out at high temperatures to achieve the results of the invention. The fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture. The fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.

Abstract: Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored oils that have oxidized (such as reverted fish oil) can be treated. When processing fish oil, the fish oil is preferably deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. When processing dairy and various other oils and fats, certain of the above steps such as initial deaeration and final storage under oxygen free conditions may be eliminated. The process provides oils and fats from which all or a substantial portion of the free or non-esterified cholesterol has been removed and which, at least in the case of fish oils, are clean tasting.

Abstract: A counter-current contacting device which includes a number of features which increase the efficiency and/or increase the pressure differential across the device is disclosed. Systems for reducing the alcohol content of an alcohol containing beverage or wine, for stripping aroma and flavor from a fruit juice and for desulphuring a liquid containing dissolved sulphur dioxide are also disclosed. Each of these systems incorporate a counter-current contact device of the invention.

Abstract: For selective removal of volatile substances from liquids, the initial liquid is fed to a crosscurrent diaphragm separation device (2), in which the permeate consisting of water and volatile substances is separated by increased transdiaphragm pressure and concentration difference. Then, the permeate is fed into a further liquid-volatile separation device (8), in which the alcohol is distilled out. The permeate now only consisting of water, salts, acids and extracts is then fed back into the crosscurrent diaphragm separation device (2), where it flows through the permeate side in countercurrent to the flow of the retenate. Excess permeate can be introduced into the dealcoholized initial liquid. By the process according to the invention the economic efficiency of the unit and the quality of the end product are significantly improved.

Abstract: In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so produced to a vacuum concentrating column before it ferments, heating the grape juice in the column and subjecting it to a low pressure (vacuum) to separate it into a distillate and a first stage grape juice concentrate which has a Baume of about 35, separate storing the first stage grape juice concentrate, remixing some of the stored concentrate with the distillate to produce a low calorie grape juice drink and further concentrating the first stage concentrate to produce a food product having a Baume above 35.

Abstract: A method and apparatus for distilling, especially vacuum refining and deodorizing edible oils and fats utilizing sheets of oil driven downwardly in a distiller with a vacuum source at its top. A nozzle includes pressure equalization chambers, cantilever adjustment screws, and a central drag sheet to produce longer lasting and more uniform thin oil sheets to be driven in the distiller. A continuous process deaerates, dehydrates, degums, bleaches, refines, removes tocopherol, deodorizes, and strips peroxides and hydroperoxides from raw oil in a series of isothermal stages utilizing driven sheet distillers. No stripping steam is used except in the stage which strips peroxides and hydro peroxides. The method produces valuable, pure products such as tocopherol and fractionated fatty acids. It is especially efficient in heat exchange and low in waste and pollution producing products.

Abstract: There is provided a method for concentrating and improving the taste, texture and mouth feel of a liquid dairy product. The liquid dairy product is cooled to a temperature at or below its feezing point. Ice crystals are crystallized from the cooled liquid dairy product to produce a mixture of concentrated product and ice crystals. A portion of the ice crystals is separated from the mixture and heated to form a melt thereof. The mixture is washed with the melt to form a washed mixture of the concentrated product and the ice crystals, and the ice crystals are separated from the washed mixture and the concentrated product is recovered. The amount of ice crystals formed in the crystallizing step is sufficient that the recovered product has a solids content of at least about 20%.

Abstract: A process for obtaining banana peel essences and juice from banana peels removed by hand from whole ripe bananas.

Abstract: A process for producing a sterilized, concentrated milk product comprising the steps of(a) partially concentrating milk or a milk product,(b) sterilizing a partially concentrated milk product and(c) further concentrating the sterilized product of step (b) under sterile conditions.

Abstract: An extract having a bread-like flavor is prepared by baking bread, size reducing the baked bread, mixing water with the size reduced bread for preparing a mash, treating the mash with at least one enzyme capable of liquifying bread for liquifying the bread of the mash, subjecting the aqueous liquified bread to slurry extraction, and then the aqueous slurry extracted liquified bread is subjected to steam distillation. A combined residue and extract and a distillate result from the steam distillation. The residue and extract are separated for obtaining a clarified extract which is then concentrated by evaporation. The distillate is mixed with the concentrated extract, and the mixture is dried. A water-soluble light colored powder with a bread-like flavor is obtained. To improve the yield, the separated residue also may be mixed with water and processed by slurry extraction and each of the subsequent steps of the process for obtaining further product.

Abstract: A process of treating oils containing Omega-3 fatty acids, such as fish oils like Menhaden oil, sardine oil, salmon oil and other oils, to produce odorless and flavorless oils which contain only insignificant amounts of undesirable minor constituents, such as thermal and oxidative polymers of unsaturated glycerides, trans-isomers, positional isomers, conjugated dienes and trienes, cholesterols, pesticides, PCBs and heavy metals, and which have reasonably good flavor and oxidative stabilities.

Abstract: A process for obtaining banana juice, banana essences and/or de-flavored banana juice from whole, ripe bananas is disclosed.

Abstract: High solids curd and cheese are produced by fermenting and evaporating a milk retentate. Preferably, moisture is evaporated under vacuum to 55 percent or more solids while the fermented retentate is spread on a drum surface. Curd is formed on the surface under quiescent conditions and is doctored off without substantial breakdown of curd structure. Salts such as sodium chloride may be added to the retentate to prevent coagulation during fermentation. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoided prior to curd formation.

Abstract: Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperature no higher than about 180.degree. F. to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is headed under vacuum to temperatures in the range of from about 160.degree. to about 180.degree. F. under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.

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: Deodorizing and/or physical refining of relatively small, varying charges of high-boiling liquids, viz. fatty acids, edible oils, fats, glycerides and other high-boilding esters, is conducted continuously in a single-stage or multi-stage falling-film column (20) through the trickle passages (23) of which stripping steam is passed in counter-current flow. In the supply conduit (15, 15', 15", 15'") leading to the falling-film column and in the discharge conduit (30, 30', 30", 30'") leading away from the bottom (26) of the falling-film column a plug-flow of the liquid is maintained. Upon a change of charge the fresh liquid to be treated is normally introduced into the supply conduit--without any blank charge--directly following the liquid of the preceding charge. Charging of the liquid onto the deflector (22) in the head (21) of the falling-film column is interrupted for a short period of time when the front of the liquid of the fresh charge has reached a check valve (16) disposed adjacent said deflector.

Abstract: A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to form a slurry. Prior to homogenization or concurrently therewith, from 1 to 10 mM of linolenic acid is added. The homogenate is then fed to a scraped or wiped surface evaporator and subsequently fractionated and concentrated to form a green leaf essence. The essence may be added to a food product to impart a fresh green fruity flavor and/or enhance the fresh flavor impact of the food product.

Abstract: Disclosed are physical processes for fats and oils, especially fish oil, involving simultaneous deodorization and cholesterol level reduction. Either freshly refined or stored oils that have oxidized (reverted fish oil) can be treated. In the process the fish oil is deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. The process provides fish oils which are clean tasting and from which has been removed substantially all of the free or non-esterified cholesterol.

Abstract: Low-ethanol wines and other alcoholic beverages are produced by treating ordinary alcoholic beverages with novel membrane extraction methods. Semipermeable membranes and extraction fluids comprised either of a non-toxic, water-immiscible organic solvent or an aqueous solution of a low-molecular-weight but membrane-impermeable solute are used under mild conditions to selectively extract ethanol from alcoholic beverages, while leaving substantially intact the complement of other organic constituents that contribute to the color, aroma, and taste of the beverage. The methods disclosed may be adapted to continuous processing of alcohol-containing beverages, in which an ethanol-rich product is continuously recovered from the organic or aqueous extraction fluid and the latter is continuously regenerated and subsequently recycled to the membrane extraction unit.

Abstract: Chlorohydrins are eliminated from liquid hydrolyzates prepared from vegetable proteins hydrolyzed with concentrated hydrochloric acid. The hydrolyzates are subjected to steam distillation under reduced pressure for removing the chlorohydrins while keeping the density of the hydrolyzates at a substantially constant value.

Abstract: A method for concentrating aqueous mixtures and particularly mixtures which contain volatile desirable components such as flavor constituents is disclosed. An aqueous feed mixture is cooled sufficiently to produce ice crystals therein. The ice crystals are removed from the chilled mixture to produce a liquid phase from which some of the water has been removed and which is therefore concentrated. The concentrated liquid phase is split into two portions, one of which is collected as a first product, the other being first treated to separate the volatile components, which are recycled to the freezing step in which the ice crystals are formed. The residual liquid after the volatile component separation is then concentrated thermally in a conventional fashion to produce a second concentrated product which can be mixed with the first product to produce a product having a desired solids concentration and containing at least a substantial proportion of the original volatile components present in the feed.

Abstract: Liquids, such as juices, milk, molten metal and the like are concentrated by forming uniformly-sized, small droplets in a precision droplet forming assembly (14) and deploying the droplets in free fall downwardly as a central column within an evacuated tower (12) having cool walls (32). A portion of the solvent evaporates. The vapor flows to the wall (32), condenses, and usually flows down the wall as a film (62) to condensate collector (26) and drain (28). The vertical column of freely-falling droplets enters the splash guard (68). The condensate can be collected, sent to other towers or recycled.

Abstract: The invention relates to a whippable, non-homogenized cream having a fat content of 20 to 30% by weight and a pH of 6.2 to 6.5, which contains0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, wherein the weight ratio of saturated fatty acids to unsaturated fatty acids in the fatty acid ester is between 80:20 and 20:80,0.2 to 0.4% by weight of at least one binder based on starch, as well as0.03 to 0.06% by weight of carragheenate as a stabilizer, and to a method wherein at least one of said emulsifying agent, said binder, said carragheenate and at least one organic and physiologically acceptable acid are dispersed in milk and the amount of non-homogenized cream required to achieve the desired fat content in the final product.

Abstract: A method and apparatus for distilling, especially vacuum refining and deodorizing edible oils and fats utilizing sheets of oil driven downwardly in a distiller with a vacuum source at its top. A nozzle includes pressure equalization chambers, cantilever adjustment screws, and a central drag sheet to produce longer lasting and more uniform thin oil sheets to be driven in the distiller. A continuous process deaerates, dehydrates, degums, bleaches, refines, removes tocopherol, deodorizes, and strips peroxides and hydroperoxides from raw oil in a series of isothermal stages utilizing driven sheet distillers. No stripping steam is used except in the stage which strips peroxides and hydroperoxides. The method produces valuable, pure products such as tocopherol and fractionated fatty acids. It is especially efficient in heat exchange and low in waste and pollution producing products.

Abstract: Deodorizing and/or physical refining of cocoa butter and cocoa butter substitutes is carried out in accordance with the principle of continuous counter-current falling film stripping steam distillation in at least two different zones, where different flow and current conditions prevail for the liquid film and the vapors, respectively. In the initial zone 10 the vapors pass through trickle passages having a hydraulic equivalent diameter greater than the hydraulic equivalent diameter in the final zone 22.The working pressure in the top of the falling film column 10 is maintained below 2.0 mbar, and in the bottom of the falling film column 22 it is maintained by at most 1.6 mbar in excess of that in the falling film column 10. The accumulation of any significant liquid content in the bottoms of the serially operating zones is avoided. Stripping steam is supplied in an amount of 2 to 10 kg of steam per 100 kg of charged liquid.

Abstract: The deodorization and/or physical refining of high-boiling organic edible oils, fats and esters is carried out according to the principle of continuous counter-current falling film stripping steam distillation in an internally imposed temperature field in at least two different zones having different flow conditions for the liquid film and the vapors, respectively, prevailing therein. In the initial zone 10 directly adjacent the liquid charge and ensuring at least two separation stages the vapors flow through trickle passages having a hydraulic equivalent diameter of 73 to 150 mm. If necessary, this initial zone may be subdivided, wherein in the first sub-zone the trickle passages are provided with hydraulic equivalent diameters of 120 to 150 mm and in the second sub-zone the trickle passages are provided with hydraulic equivalent diameters of 73 to 120 mm.

Abstract: A method of concentrating grape juice to a predetermined final degree of concentration comprises the steps of evaporating one part of the water content of the grape juice to obtain an intermediate degree of concentration less than the final degree of concentration, then stabilizing the grape juice for cream of tartar by cooling the grape juice to near freezing temperature; and thereafter resuming evaporation of water of the grape juice for ultimately reaching the final degree of concentration.

Abstract: This invention relates to the use of a salt and/or a mild caustic in solution to increase the relative volatility of aromatics contained in an aqueous stream. The increased relative volatility so achieved enables more efficient concentration of the aromas via distillation. The pH of the aroma-containing aqueous stream does not exceed 7.0 through the addition of the salt or caustic to prevent aroma degradation.

Abstract: To a previously agitated blend of fruit and sugar is added a water solution of pectin to form a premix which is heated to 90.degree.-125.degree. F. during gentle agitation. After adding an acid solution to the premix, it is heated to 135.degree.-145.degree. F. and passed through an evaporation zone at 145.degree.-160.degree. F. under a vacuum of 20-27 inches Hg., all during gentle stirring, to obtain a concentrated product which is then heated to a sterilizing temperature and passed through a holding zone at such a temperature. The resulting product, after cooling, is a fruit preserve concentrated to a desired degree, such as 65.degree. Brix, and in which the fruit has retained its particulate identity and integrity and is well distributed in the preserve.

Abstract: A process for obtaining banana juice, banana essences and/or de-flavored banana juice from whole, ripe bananas is disclosed.