Abstract: A method for improving the whipping properties of cream by the addition of a fraction of buttermilk to the cream is disclosed. A concentrate is produced by ultrafiltration of buttermilk, which concentrate is made acid to a pH lower than 4.0, preferably 3.8. This concentrate is mixed with cream with a desired fat content in an amount of 5-15%. The obtained mixture is neutralized and thereafter treated in a desired manner.

Abstract: Continuous pressure boiling of beer wort is carried out in a multistage column having an upright inner wall enclosing a head region near the top of the column, a sump region near the bottom of the column and a wort compartment between the head and sump regions. The wort compartment includes a plurality of superposed, substantially horizontal plates. Each plate is provided with an overflow weir on its upper surface with an opening between the overflow weir and the wall of the column. Regenerative preheated wort is charged onto an upper plate and flows downward from one plate to another over the overflow weirs and through the openings. A heated gaseous medium introduced into the sump region raises through the openings and heats the downward flowing wort to boiling temperature to degas and free the wort from undesirable foreign substances. Vapors from the wort are condensed in the head region and discharged, and the processed wort is discharged from the sump region.

Abstract: The specification discloses a process for making an aseptic juice, orange juice being specifically disclosed, wherein an aseptic flavor system is created by adding a high proof alcohol to flavor concentrate ingredients, with the resulting aseptic flavor system being added to a previously pasteurized, drinkable strength juice. The resulting mixture is thereafter not heated for any purpose and is aseptically packaged to yield an aseptic finished product.

Abstract: A process for concentrating a cold liquid dairy product and for preheating a circulating fluid, which comprises the steps of submitting the liquid dairy product to a multi-stage evaporation by supplying a first evaporation stage with heating vapor as a source of heat for evaporation of the liquid dairy product in the first evaporation stage to convert the heating vapor to condensate and produce evaporation vapor from the liquid dairy product; supplying the second evaporation stage with evaporation vapor produced in the first evaporation stage so that the first evaporation stage supplies a source of heat for evaporation of the liquid dairy product in the second evaporation stage to convert the evaporation vapor supply in the second evaporation stage to condensate and produce evaporation vapor from the liquid dairy product; repeating the steps of submitting and supplying up to and including the last evaporation stage; preheating the circulating fluid by a one-step heat exchange with the evaporation vapor, the c

Abstract: Evaporating and cooking of toffee in a closed vessel having an inlet at the base thereof and an outlet towards the top and at one side of the vessel. A toffee premix liquor is continuously fed in the inlet and discharged through the outlet. High speed counter rotating stirrers are provided in the vessel to agitate the liquor in a vigorous and turbulent manner, such as to form the liquor into a vortex, the extremities of which are urged towards the outlet. The vigorous and turbulent agitation of the liquor assists the production of high quality toffee as a continuous process, at a relatively high throughput rate.

Abstract: A process for preparing a grained confection from a supersaturated sugar solution on a continuous basis is provided. A homogeneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interposed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predetermined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined concentration which is supersaturated at up to 185.degree. F. The concentrated sugar solution is continuously cooled in 33 seconds or less to below its saturation temperature and a fine grained confection is produced having minute crystals therein.

Abstract: A process for preparing a natural citrus fruit juice concentrate prepared from natural citrus fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This fruit juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice.The fruit juice concentrate is prepared by separating natural citrus fruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particulate solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.

Abstract: An aroma distillate of a bacterial culture containing .alpha.-acetolactic acid is prepared by acidifying the bacterial culture to a pH of about 3-4 and subjecting it to water vapor distillation in the presence of oxygen for oxidation of the .alpha.-acetolactic acid to diacetyl. When 10% of the culture is driven off, a yield of 85% of diacetyl is obtained. The resultant distillate is used for aromatizing edible fats.

Abstract: A method and apparatus for purifying (deodorizing and/or deacidifying) high-boiling, heat-sensitive organic liquids, the method including passing the impure organic liquid in counter-current flow to a carrier vapor of low molecular weight (steam) while the organic liquid is in the form of thin films falling through a multiplicity of parallel, vertically-oriented tubular flow channels, the inside diameters of the flow channels being between 34 and 72 mm, their lengths being between 6 and 16 meters, a heating medium also being present in association with the flow channels, the flow rates and temperatures of the various fluids being controlled to reduce the consumption of carrier vapor and provide a short thermal stress time for the organic liquid.

Abstract: Apparatus for the continuous boiling of wort serving for beer production in a reactor at a temperature increased and a pressure increased during the time of stay in the reactor, which reactor is preceded by a wort preheater heated by wort vapor, and by an outside boiler heated by outside steam, and is followed by at least one expansion stage. The reactor and the at least single expansion stage are followed by at least two evaporation stages, to which wort vapor condensers are connected, to which the wort vapors from their associated evaporation stages are fed, and in which water is heated by the use of the condensate heat, while a wort cooler is connected to the output of the vacuum evaporator.

Abstract: Process and apparatus for disposal of noxious vapors emanating in brewery installations from treatment of wort and mash during the production of beer and for recovery of excess energy therefrom which includes passing the vapors emanating from the treatment of wort through a first condenser, passing the vapors emanating from the treatment of mash through a second condenser, and passing at least part of the exhaust emitted from the first condenser through the second condenser.

Abstract: Wheat germ oil is treated by degumming with phosphoric acid and water, bleaching with activated clay and distilled in a centrifugal molecular still at 140.degree.-200.degree. C. at pressures below 50 milli-torr. The free fatty acids which are removed by the distillation step may be recovered as valuable by-products. The phospholipids removed in the degumming step may be recovered as valuable by-products. A vitamin E concentrate may be prepared by further distilling the purified wheat germ oil at 220.degree.-300.degree. C. at pressures below 25 milli-torr.

Abstract: A process for cooling a hot concentrated product coming from an evaporator comprising evaporation means and a condenser, in relation with a vacuum source, which consists in providing expansion by stages at decreasing pressures during which the hot concentrated product is cooled by stages, a process which can be used in the case where the product before concentration is available at low temperature.It is characterized in that with each expansion step there is associated a condenser where the vapor released at each corresponding expansion step is condensed, at least one of said condensers having passing therethrough a low temperature product, the product thus reheated being then fed to said evaporator for concentration.

Abstract: A liquid smoke product which contains no detectable amount of 3,4-benzopyrene (also known as benzo(a)pyrene) consists essentially of propylene glycol together with those components of the heavy, essentially water insoluble material that settle out of an aqueous condensation of wood smoke (hereinafter called "wood tar") which codistill at or below the boiling point of propylene glycol and most of which are soluble in propylene glycol.A method of making the above product by mixing about three parts by weight of wood tar with one part by weight propylene glycol to form a feed material, heating said feed material to about 280.degree. F. to 290.degree. F., reducing the pressure to about 100 mm.

Abstract: Deriving carotenoid coloring agents from citrus by extracting the natural peel oil from the flavedo of the fruit, treating the oil to remove the undesirable sterols, coumarins and other undesirable waxes therein, and thereafter deterpenating the de-waxed oil by successively folding the oil to a concentration of at least 15-fold in order to remove the major portion of the limonene therein. The de-waxed and deterpenated oil is then distilled under vacuum in a molecular still at a pressure between about 10 microns to 1.0 millimeters of mercury, and at a temperature of between 90.degree. to 120.degree. C to remove the balance of the unwanted constituents and to provide the desired concentrated carotenoids as an output thereof.

Abstract: This invention relates to an improved process for the separation and isolation of coffee aroma constituents from roasted coffee, combining the aroma constituents with an edible substance and subsequently incorporating the aromatized substance in a food product.The process involves improving the condensation of vapors generated from the distillation of coffee oil by condensing the distilled aroma constituents onto a sleeve cooled by and snugly surrounding a container filled with coolant. The sleeve is removed and the aroma constituents condensed thereon are then preferably combined with an edible substance by manipulating the condensed constituents quickly and efficiently thus minimizing aroma loss and degradation caused by undesirable prolonged contact with air.

Abstract: A liquid feed stock containing oil is deodorized in a semicontinuous process wherein the feed stock, in a first evacuated chamber, undergoes heat exchange with a deodorized stock in a second evacuated chamber, said stocks being circulated in their respective chambers by upwardly flowing steam introduced into each chamber between a partition, separating the two chambers, and a guide plate parallel to said partition and spaced therefrom, whereafter said feed stock is passed through a succession of steam heating stages to heat said feed stock to successively higher temperatures thereby deodorizing the feed stock and then withdrawn as deodorized stock and recirculated as deodorized stock to said second evacuated chamber to undergo heat exchange with said feed stock.

Abstract: Non-crystalline sugary materials are made from sugar and glucose syrup by heating an undissolved mixture of undiluted crystallized sugar and liquid glucose in an extrusion machine having meshing screws within a casing with means for heating the casing to heat the mixture to about 130.degree.C and to knead the mixture as it passes through the machine. The material leaving the machine is non-crystalline sugary matter suitable for confectionery use.

Abstract: An improved method of making hop oil is described involving steam distilling the hop oil under vacuum at a temperature not exceeding 50.degree.C. The distillate can be collected by cooling to less than -20.degree.C. The collected distillate or hop oil extracted therefrom can be used in beer making processes to give beer having a hop character very similar to that obtained by dry hopping.

Abstract: A method is provided for processing and drying potato vinasse, produced from fermented mash. The mash is crushed, distilled and the resulting vinasse is fractionated in a decanter where the clear liquid is then passed into a three-phase downfall vaporizer to thicken the liquid. The resulting liquid is then recombined with the solids in a cross-winged mixer where it is then dried.

Abstract: In a process of preparing animal feed from citrus residue, the citrus residue is pulverized and pectin is precipitated, preferably with lime. The resulting mixture is then heated to release water and volatile compounds including (d-limonene) from solids. The evaporated water and d-limonene are collected and condensed, thereby preventing their escape into the atmosphere. The solids are then dried in a rotary kiln to yield the animal feed.