Abstract: The invention provides a process for the recovery of citric acid from an aqueous solution feed stream originating in fermentation of carbohydrates and utilizing an amine solvent extraction step for separation of impurities comprising: subjecting said aqueous solution feed stream A to a treatment for partial recovery of citric acid, wherein said treatment is other than amine solvent extraction, to form a first portion of purified citric acid B and a secondary feed stream F; subjecting at least a portion G of said secondary feed stream F to a treatment consisting of amine solvent extraction to form a second portion of purified citric acid solution and to reject substantial of impurities initially present in said portion of said secondary feed stream; subjecting said second portion of purified citric acid solution to crystallization; and recycling mother liquor from said crystallization.

Abstract: The invention provides a process for the recovery of citric acid from an aqueous solution feed stream originating in germination of carbohydrates and utilizing an amine solvent extraction step for separation of impurities comprising: subjecting said aqueous solution feed stream A to a treatment for partial recovery of citric acid, wherein said treatment is other than amine solvent extraction, to form a first portion of purified citric acid B and a secondary feed stream F; subjecting at least a portion G of said secondary feed stream F to a treatment consisting of amine solvent extraction to form a second portion of purified citric acid solution and to reject substantial of impurities initially present in said portion of said secondary feed stream; subjecting said second portion of purified citric acid solution to crystallization; and recycling mother liquor from said crystallization.

Abstract: A method of producing activated carbon comprising the steps of a) pyrolysing corn derivatives to generate char and b) activating the char to produce activated corn carbon.

Abstract: The invention provides a process for the recovery of citric acid from an aqueous solution feed stream originating in fermentation of carbohydrates and utilizing an amine solvent extraction step for separation of impurities comprising: subjecting said aqueous solution feed stream A to a treatment for partial recovery of citric acid, wherein said treatment is other than amine solvent extraction, to form a first portion of purified citric acid B and a secondary feed stream F; subjecting at least a portion G of said secondary feed stream F to a treatment consisting of amine solvent extraction to form a second portion of purified citric acid solution and to reject substantial of impurities initially present in said portion of said secondary feed stream; subjecting said second portion of purified citric acid solution to crystallization; and recycling mother liquor from said crystallization.

Abstract: Processes are disclosed for the purification and recovery of polysaccharide gums from an aqueous solution, particularly xanthan gum from a fermentation broth. An aqueous solution of at least one polysaccharide gum is mixed with a non-solvent stream comprising water and a subprecipitant level of a non-solvent of the polysaccharide gum. The mixture is concentrated to increase the polysaccharide gum concentration, and optionally undergoes a heat treatment. Additional non-solvent is added to the concentrated mixture to precipitate the polysaccharide gum. The precipitated gum is dried after being separated from the liquid component of the mixture. The removed liquid component can be recycled to the earlier step in the process in which the polysaccharide gum solution is mixed with the non-solvent stream.

Abstract: The invention provides a process for the conversion of an extracted carboxylic acid to a non-ionized derivative thereof, comprising contacting a carboxylic acid containing aqueous solution with a water-insoluble amine solvent, to recover acid therefrom and to form an extract carrying amine-bound carboxylic acid, characterized in that said extract is contacted with a concentrated aqueous solution of said same acid of high concentration, whereby additional acid is transferred to said extract to form a loaded extract and said loaded extract is reacted to form a non-ionized derivative of said acid, by reactions known per se, whereby said acid is converted into a non-ionised derivative form and said amine solvent is liberated for recycling.

Abstract: An indirect acidulation process for producing glutamic acid from an aqueous feed containing a glutamate resulting from fermentation includes: a) contacting an aqueous feed stream at an elevated temperature with a weak acid cation exchanger (WACE) which is at least partially in its acid form, whereby a part of the cations in the solution is taken up by the cation exchanger and protons are introduced into the solution; b) contacting a second aqueous feed containing glutamate and cations at an elevated temperature with a strong acid cation exchanger (SACE) that is obtained from a subsequent step and carries cationic glutamate, whereby the cationic glutamate is transferred into the solution and most of the cations in the second aqueous feed are taken up by the SACE; c) crystallizing glutamic acid from the effluent of step (b); d) contacting the mother liquor of step (c) with the SACE which is at least partially in its acid form whereby cationic glutamate is bound; e) utilizing the SACE obtained in step (d) in ste

Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Abstract: An improved corn wet milling process is disclosed. In a process in which corn kernels are steeped in an aqueous solution and are milled to facilitate the separation of the components thereof, in which starch from the corn is separated from gluten, and in which at least one aqueous gluten-containing stream is generated, the improvement comprises membrane filtration of an aqueous gluten-containing stream, producing a gluten-enriched retentate, and removing water from the gluten-enriched retentate, thereby producing a substantially dry gluten product. This improved process provides an economical means of recovering a higher percentage of the available protein for inclusion in high value products.

Abstract: The invention provides a process for the recovery of lactic acid from an aqueous liquor containing water and calcium lactate, comprising the extraction step of combining the lactate aqueous liquor with an extractant containing at least one water immiscible amine having a total of at least 18 carbon atoms in the presence of carbon dioxide to form an aqueous phase and an organic phase containing extracted lactic acid and the extractant and separating lactic acid from the organic phase, characterized in that a carbohydrate is added to the aqueous liquor, the carbohydrate being present in the aqueous liquor at a weight concentration of at least 10% of the water content thereof.

Abstract: The invention provides a process for the preparation of monosodium glutamate from a fermentatively prepared solution containing monoammonium glutamate, the process comprising: a) contacting the solution containing monoammonium glutamate salt with a basic anion exchange resin of at least medium strength to split the salt, whereby glutamate anions attach to the anion exchanger and ammonia is released in the solution; b) subjecting the ammonia-containing solution to distillation, to recover volatile ammonia therefrom; c) contacting the glutamate-containing anion exchange resin with a sodium base solution to regenerate the basic anion exchanger and to directly form monosodium glutamate salt in solution; and d) crystallizing monosodium glutamate salt directly from the monosodium glutamate-containing solution, wherein the crystallized salt has a purity of at least 98%.

Abstract: An improved corn wet milling process is disclosed, in which gluten is recovered from steepwater by membrane filtration and is incorporated in a corn gluten meal product. The process can include the steps of steeping corn kernels in an aqueous solution, thereby producing steep water which contains gluten protein; membrane filtration of the steep water, thereby producing a retentate which has a higher concentration of the gluten protein than the original steep water; reducing the water content of the retentate; and incorporating the remaining retentate into a corn gluten meal product.

Abstract: An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: Synergy is is obtained by combining sucralose and a sweet saccharide selected from fructose; glucose; maltose and other glucooligosaccharides; fructose mixed with glucose and/or gluco-oligosaccharides; lactose; isomaltulose; and sugar alcohols.

Abstract: A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of membrane foltration. The amylose is precipitated, recrystallized and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose precipitate can be derived from a starch which contains amylose, e.g. common corn starch, by gelatinizing the starch followed by precipitation of the amylose separation.

Abstract: A food composition useful as a table spread and having a reduced level of fat and/or oil is provided. The composition is a macroscopically homogeneous blend of an oil and an aqueous phase associated with a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of preparing a table spread which comprises making a premix of the granular starch hydrolysate and oil and then homogenizing the premix to fragment the granular starch hydrolysate and form a macroscopically homogeneous blend.

Abstract: A food composition useful as a peanut spread and having a reduced level of fat and/or oil is provided. The composition is a macroscopically homogeneous blend of an peanut component and an aqueous phase associated with a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of preparing a peanut spread which comprises making a premix of the granular starch hydrolysate and water, fragmenting the granular starch hydrolysate and then blending the resulting particle gel with a peanut component to produce a macroscopically homogeneous blend.

Abstract: Reduced fat (fat contents range from about 5% to about 20%) confectionery morsels and bars and a method for their preparation are provided. The confection is manufactured by mixing a syrup component comprising a major amount by weight of a crystallizable saccharide and minor amounts by weight of water and emulsifier; with a flavoring component comprising a major amount by weight of flavoring and a minor amount by weight of fat; and a seeding component comprising a major amount by weight of starch and fat and minor amounts by weight of finely milled saccharide and emulsifier. The confection has the proper consistency for shaping with extrusion methods due to crystal formation, starch hydration, and moisture content.