Abstract: Systems and methods are provided for separating seed from wet material. The method includes aerating raw, wet material comprising seed to provide an aerated material and aspirating the aerated material. The aspirating separates seed from liftings of the aerated material, and the separated seed can then be recovered.

Abstract: A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a fresh fruit flavor with a unique texture and mouth feel.

Abstract: Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks. The fortified, tartaric acid-containing products processed by the disclosed methods.

Abstract: Methods for recovery of tartrate-containing, insoluble solids from an essentially settled grape-based mixture. More generally, methods for the recovery of insoluble solids, that have a predetermined characteristic from essentially settled mixtures are disclosed. The methods include performing proxy analyses on samples taken from the mixtures in order to determine at what time recovery should begin and end. Performing titration is detailed as a particular proxy analysis.

Abstract: Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks.

Abstract: Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates, and products made by this method. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive containing a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70° F., may remain essentially free of tartrate precipitate for at least sixteen weeks.

Abstract: A method and system are provided for pasteurizing a fluid product. Heated fluid product flows through a passageway to a directional flow valve for directing the heated fluid product through either a primary flow path or a divert flow path. A temperature sensor senses temperature of the heated fluid product at a location in the passageway spaced from the valve so that change in temperature of a portion of the heated fluid product is sensed before that portion of the heated fluid product flows to the valve. The valve directs flow of the heated fluid product from the passageway to the divert flow path when the sensed temperature is below a predetermined temperature for pasteurization of the fluid product, and continues to direct the flow to the diverting flow path at least until the sensed temperature is at or above the predetermined temperature for a predetermined period of time.

Abstract: A process for the preparation of a non-citric fruit juice, particularly white grape juice, in the absence of sulfites, including the steps of cold pressing, filtering the juice obtained from pressing, holding the juice in the absence of sulfites, heat treating the juice for a time and at a temperature sufficient to eliminate microbiological and enzymatic activity; and cooling the heat treated juice is described. The process can also include sparging with sufficient nitrogen to achieve < 5 ppm dissolved oxygen.

Abstract: Extraction of purified plant anthocyanin colors particularly from dark grapes by treating impure materials to insure discrete monomeric anthocyanin molecules in solution and then passing the solution through ultrafiltration membranes to retain soluble and/or cloudy macromolecular, e.g., colloidal, impurities upstream that produce, an aging, haze and sediments, and pass the monomeric anthocyanins downstream for further concentration as liquid or powder to give a stable color concentrate that can be used as a color additive. For example, fruit solids may be treated with sulfur dioxide solutions to ionize, decolor and insure the monomeric state of the pigment molecules (change from anthocyanins to chromon 2-and 4-sulfonates), ultrafiltering the solution to pass the anthocyanins downstream while retaining upstream the macromolecular components such as pectins, tannins, proteins, complexes thereof, etc.

Abstract: A package for use in forming a stick-mounted frozen confection comprising a sealed chamber receiving the freezable confection liquid material, a stick handle projecting outwardly from the chamber and a wrapper defining the chamber and enclosing and properly orientating the handle relative to the confection material. The wrapper includes overlying sheets, one of which is formed to define the chamber in conjunction with a character or other simulation which will be three-dimensionally reproduced on the frozen confection. The stick handle, outward of the chamber, is offset and can be configured to complement the reproduced simulation or can incorporate indicia thereon. In addition, a rigidifying rib can be provided to strengthen the handle at the offset portion thereof.