Abstract: A process for treating rice bran utilizing a shear pump to circulate a solution comprising an enzyme, an acid and water with rice bran in a mixing tank, then after a first predetermined period transferring a portion of the solution to a feed tank, and then over a second predetermined period filtering the solution in the feed tank through multiple filtration units each having a pre-selected pore size to obtain pre-determined value-added by-products from the rice bran.

Abstract: An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product B for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive I.

Abstract: An improved process for obtaining value added by-products from an ethanol production whole stillage is disclosed wherein the whole stillage is mixed with additives to form a nutrition enriched product stream that is subsequently dried to produce a nutrition enriched product having a water content of less than 12% by weight. In a preferred embodiment the whole stillage is obtained from a ethanol production process that has utilized a corn flour as the starting feedstock. The corn flour is then hydrolyzed along with added vitamins and/or nutrients and/or enzymes. The hydrolyzed product is then preferably mixed with a soy hull flour, also preferably having a median particle size of less than about 100 microns, and subjected to conventional fermentation conditions to produce an ethanol containing product. The ethanol-containing product is then distilled to produce an ethanol enriched steam and the separate whole stillage to be used as the feedstock.

Abstract: An improved ethanol production process providing novel stillage treatment is disclosed wherein the stillage is separated into four value added product streams that are subjected to drying conditions reducing or eliminating volatization of any VOC's in the product streams.

Abstract: A biogenic silica from a plant material such as rice hulls, rice straw and so forth containing a significant amount of silica for use as an anti-caking agent, excipient or flavor carrier. When the plant material is certified as organic, the silica may also be certified as organic. The plant material is ground and the silica may be concentrated by carbon reduction through enzymatic treatment or burning. In some instances an antimicrobial treatment of the silica may be beneficial.

Abstract: An improved ethanol production process providing novel stillage treatment is disclosed wherein the stillage is separated into four value added product streams that are subjected to drying conditions reducing or eliminating volatization of any VOC's in the product streams.

Abstract: An improved ethanol production process providing novel stillage treatment is disclosed wherein the stillage is separated into four value added product streams that are subjected to drying conditions reducing or eliminating volatization of any VOC's in the product streams.

Abstract: An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product B for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive I.

Abstract: A biogenic silica from a plant material such as rice hulls, rice straw and so forth containing a significant amount of silica for use as an anti-caking agent, excipient or flavor carrier. When the plant material is certified as organic, the silica may also be certified as organic. The plant material is ground and the silica may be concentrated by carbon reduction through enzymatic treatment or burning. In some instances an antimicrobial treatment of the silica may be beneficial.

Abstract: An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive.

Abstract: An improved process is shown wherein a carbohydrate-containing feedstock, such as corn, is milled to form a flour having a median particle size of less than about 100 microns. The flour is then hydrolyzed along with added vitamins and/or nutrients and/or enzymes. The hydrolyzed product is then mixed with a soy hull flour, also preferably having a median particle size of less than about 100 microns, and subjected to conventional fermentation to produce an ethanol containing product. The ethanol-containing product is then distilled to produce an ethanol enriched steam and a separate whole stillage. In preferred embodiments the process includes various filtration treatments of the whole stillage with and without added vitamins, nutrients, or other compounds to obtain value-added by-products.

Abstract: A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

Abstract: A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.

Abstract: An improved ethanol production process providing novel stillage treatment is disclosed wherein the stillage is separated into four value added product streams that are subjected to drying conditions reducing or eliminating volatization of any VOC's in the product streams.

Abstract: A starch-to-sugars conversion method comprises mixing rice flour with water, alpha-amylase enzyme, and calcium chloride into a slurry with 27% solids. The slurry is liquefied at about 223° F. Glucoamylase and beta-amylase enzymes are added and the slurry is incubated. The action of the three enzymes is terminated. The slurry is centrifuged to produce dextrose equivalents, glucose, maltose, and maltotriose. The whole processing time is under two hours.

Abstract: The present invention is directed to an improved fruit infusion process, and more specifically, to an improved blueberry infusion process. Specifically, the present invention is directed to an improved fruit infusion process wherein a plurality of blueberries are placed into a tumbler. A first solution and second solution are added to the tumbler, thereby, along with the plurality of blueberries, forming a blueberry solution. The blueberry solution is processed in the tumbler. In a preferred embodiment, the blueberry solution is processed for at least twenty-four hours. Optionally, the Brix level of the blueberry solution may be tested, and it is preferred that the Brix level of the blueberry solution be at least 70°Brix. The water activity level of the blueberry solution is tested, and preferably, the water activity level is at least 0.65 Aw. The plurality of blueberries are removed from the tumbler and packaged.

Abstract: Low-sugar dietetic or diabetic honey compositions and method of production are described. Honey compositions comprising approximately less than 25% sugar are produced by extending natural honey with extender molecules selected from oligosaccharides, polyols, and dietary fiber which are not metabolized or are slowly metabolized in the human digestive system.

Abstract: A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the final product texture. A second extrusion can be used to adjust the pH. In a second starch hydrolysis method embodiment of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients.

Abstract: A process for obtaining substantially fat free products from whole stillage produced during ethanol production from agricultural products, such as cereal grains. More particularly, at least a portion of the fat is removed from both the thin stillage stream and the wet distillers grains that result from whole stillage.

Abstract: A process for recovering a substantially free flowing product from thin stillage which contains a substantial amount of water, which thin stillage is obtained from the distillation of beer produced in a fermentation zone to produce ethanol, which process comprises conducting said thin stillage into a drying zone to produce a product having a water content of 15 wt. % or less.