Abstract: A method for obtaining commercial feed juices having textural, aroma and flavor properties more like hand-squeezed orange juice is disclosed. This method involves gentle extraction of orange fruit with commercial juice extractors, gentle and quick removal of rag, seeds and peel from the extracted juice, substantially complete removal of sensible pulp, and removal of at least some of the sinking pulp. The feed juices obtained have a relatively low viscosity and sinking pulp level, minimized levels of peel oil and flavanoid glycosides and a relatively high ratio of more desirable orange compounds to less desirable orange compounds.

Abstract: Hardstock fat compositions of the present invention are comprise triacylglycerides containing one linoleic acid acyl group (C.sub.18:2) and two acyl groups independently selected from C.sub.18:0 -C.sub.26:0 saturated fatty acyl groups. The hardstock fats are essentially free of cholesterolemic C.sub.12:0 -C.sub.16:0 saturated fatty acids, yet retain all of the desirable characteristics which those cholesterolemic fatty acids impart. The hardstock fats are useful as components in comestible products, particularly in plastic shortenings.

Abstract: A method for removing precipitated calcium citrate which has deposited on the interior surface of juice pasteurization or sterilization equipment is disclosed. The interior surface of the juice pasteurization or sterilization equipment is contacted, at a temperature of at least about 150.degree. F. (65.6.degree. C.) with an aqueous acid solution containing an acid selected from acetic acid, fumaric acid, lactic acid, gluconic acid, adipic acid, citric acid, phosphoric acid, sulfuric acid, hydrochloric acid, nitric acid, malic acid and mixtures thereof to remove the deposited calcium citrate. The calcium citrate-laden solution is then removed from the juice pasteurization or sterilization equipment.

Abstract: Disclosed is a method for recovering residual juice solids present in the extractor core or waste material from citrus juice extraction. In this method, citrus fruit is processed in a juice extraction and finishing system to provide a primary juice stream and extractor core or waste material containing rag, seeds, peel plugs and residual juice solids. Without adding water, the extractor core material is processed in a centrifugal filter to provide a secondary juice stream. The preferred citrus fruit is orange juice and the preferred extraction system is a reciprocating cup-type juice extractor.