Abstract: Improved yield and gelatin quality is obtained by extracting conditioned collagen-containing material with water at lower temperature and shorter time conditions than previously used to remove high quality gelatin as quickly as possible. Very high quality gelatin is extracted initially. Acid conditioning yield is also improved by controlling pH between 1.5-2.0.

Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

Abstract: A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to form a slurry. Prior to homogenization or concurrently therewith, from 1 to 10 mM of linolenic acid is added. The homogenate is then fed to a scraped or wiped surface evaporator and subsequently fractionated and concentrated to form a green leaf essence. The essence may be added to a food product to impart a fresh green fruity flavor and/or enhance the fresh flavor impact of the food product.