Abstract: Sweetener compositions and sweetness enhancing compositions including combinations of isolated volatile compounds are provided. Also provided are methods of increasing the perceived sweetness of a comestible by adding to/including in the comestible a sweetness enhancing composition effective to increase the perceived sweetness of the comestible, where the sweetness enhancing composition includes a combination of isolated volatile compounds.

Abstract: A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Abstract: A method for production of near sterile whey protein concentrates is proposed, which includes the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25° C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35° C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25° C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d).

Abstract: Systems and methods for creating an oxidation reduction potential (ORP) in water for pathogenic control are described. The systems and methods generate an oxidation reduction potential that provides pathogenic control of the solution as well as pathogenic control of the surfaces with which the solution comes in immediate contact. In this invention, the system supplies the solution to a potato washer for cleansing and disinfecting potatoes in the potato washer.

Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Abstract: Disclosed herein are activated carbon having a particle size distribution of d95 ranging from 1 ?m to 28 ?m and a d95/d50 ratio ranging from 1.5 to 3, compositions comprising such activated carbons and methods of making the same, and methods of mercury removal from flue gas generated from coal combustion by injecting activated carbon into the flue gas.

Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Abstract: Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes.

Abstract: A wound dressing composition comprising a non-viable cell lysate or releasate derived from a hepatocyte cell or an inflammatory cell such as a macrophage. Also provided are wound dressings comprising such compositions, methods of making such compositions, and the use of such compositions for the treatment of wounds.

Abstract: A whitened exine shell having a degree of whiteness (L*) of greater than 65 measured under D 65 illumination. The shell can be used as a delivery vehicle for an active substance, or as an antioxidant. It can be used in a method of surgery, therapy or diagnosis. The invention provides a formulation containing the whitened exine shell together with an active substance; and a method for preparing the shell by isolating an exine shell from a naturally occurring spore under treatment conditions which do not include aceto lysis, and treating the isolated shell or a precursor thereof with a bleaching composition.

Abstract: A method for processing tripe includes refining tripe with at least one bleaching agent and at least one alkaline material to improve tripe appearance, and contacting the treated tripe with an alkaline builder at a temperature of about 110° F. to 160° F. Tripe may be rinsed with cold water before packaging. The methods of processing tripe may provide tripe with enhanced appearance appealing to consumers, while increasing margin profits to meat packing plants due to higher tripe yield and lower operation cost.

Abstract: A process for preparing an oil mixture of an T6 PUFA (such as ARA) with T3 PUFA (such as DHA and/or EPA) is described which can he included into edible formulations such as foodstuffs, and in particular infant formulas. A crude T6 PUFA (e.g. ARA)-containing oil is admixed with a crude T3 PUFA (e.g. DHA or EPA)-containing oil to produce a crude oil mixture (or blend). This mixture is then purified before addition to a foodstuff Alternatively, a crude T6 PUFA-containing oil is treated, and a crude T3 PUFA-containing oil is also treated, and the two purified oils are then blended prior to deodorising and then added to a foodstuff. The purifying includes acid and/or alkali treatment, bleaching, deodorization, filtering, polishing or cooling. The purifying removes trace metals, pigments, carbohydrates, proteins, sulphur, sterols, mono- or di-glycerides from the oils which renders them suitable for human consumption.

Abstract: This invention describes a collagen fiber reconstituted rawhide useful in the production of pet chews, and a method for making the same. Beginning materials include animal skins with hair, depilated limed splits and leftovers from the manufacture of rawhide pet chews. The materials are pretreated, ground, subjected to acid treatment to swell and separate the collagen fibers that comprise the animal hide, further ground into pulp, vacuum filtered, mixed with a dehydration agent that chemically shrinks the expanded fibers, drained, formed and dried into sheet and finally exposed to a cross-linking agent to increase the adhesive strength of the end product. Edible materials, including meats, may be added to the solution prior to draining, to enhance the nutritional value and palatability of the final product, and the reconstituted rawhide sheets may be bleached for appearance.

Abstract: The present invention provides a method and system for manufacturing clarified juice from sugarcane without using sulfitation process and with less heating. The method comprises step of steps of: washing sugarcane with water comprising biocide before passing through cutter and shredders for removing mud and reducing microbial population; spraying biocide on the cut and prepared sugarcane to reduce the microbial activity; adding biocide while milling of the sugarcane or in juice collectors to have control over the microbial growth; filtering the juice to remove floating/suspended matters; heating the filtered juice at about 35-85 deg C.; mixing one or more coagulating and flocculating agents for coagulation of suspended solids; and separating the coagulated solids to obtain clarified juice. This juice can be further treated to manufacture ethanol, juice for packaging having shelf life of about six months and sugar without using conventional sulfitation treatment.

Abstract: A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.

Abstract: Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.

Abstract: The present invention relates to a preparation method of fish sauce seasoning, the method comprising: (a) decolorizing and deodorizing a liquid fish sauce; (b) concentrating the fish sauce from the step (a) and crystallizing salts contained in the fish sauce; (c) separating the fish sauce concentrate (b) and the crystallized salts; and (d) repeating the (b) and (c) steps at least once, and to a fish sauce seasoning prepared by the method. The fish sauce seasoning of the present invention has a high total nitrogen content and is a natural seasoning material as chemical additives are neither contained in raw materials of the seasoning nor added during a processing thereof, and the seasoning's nicely salty and palatability makes it useful as a substitute material for MMG and nucleic acid that are classified as synthetic additives.

Abstract: A whitened exine shell having a degree of whiteness (L*) of greater than 65 measured under D 65 illumination. The shell can be used as a delivery vehicle for an active substance, or as an antioxidant. It can be used in a method of surgery, therapy or diagnosis. The invention provides a formulation containing the whitened exine shell together with an active substance; and a method for preparing the shell by isolating an exine shell from a naturally occurring spore under treatment conditions which do not include acetolysis, and treating the isolated shell or a precursor thereof with a bleaching composition.

Abstract: A composition comprising from about 55% d.s.b. to about 70% d.s.b fructose; and from about 9% d.s.b. to about 20% d.s.b. maltose. A method comprising mixing a first aqueous solution comprising from about 85% d.s.b. to about 95% d.s.b. fructose with a second aqueous solution comprising from about 35% d.s.b. to about 60% d.s.b maltose, to yield a third aqueous solution comprising from about 55% d.s.b. to about 70% d.s.b fructose and from about 9% d.s.b. to about 20% d.s.b. maltose. A method comprising adding 1 weight part of a composition comprising from about 55% d.s.b. to about 70% d.s.b fructose and from about 9% d.s.b. to about 20% d.s.b. maltose, to from about 0.1 weight parts to about 100 weight parts of a foodstuff.

Abstract: The present invention is directed to processes for preparing oil compositions having a high concentration of poly-unsaturated fatty acids and oil compositions having a low concentration of ?-linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics.

Abstract: Disclosed are bleaching materials for processing oils, particularly edible oils, containing an acid activated clay having a specifically defined particle size distribution. Also disclosed are methods of making the bleaching materials, and systems and methods for purifying oils using the acid activated clay having the specifically defined particle size distribution.

Abstract: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.

Abstract: The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly converting said pigment into a form which results in increasing the whiteness of at least part of the food product compared to the food product for which said enzyme is not added during its production. The invention also relates to food products obtained from the process of the invention.

Abstract: The yeast cell wall fraction comprising cell residues obtained by removing internal soluble components from enzyme-treated yeast, or cell residues obtained by treating the cell residues with acid solution and removing the acid solution-soluble components. By decolorizing the residues with a decolorizing agent, the decolorized yeast cell wall fractions to which excellent physical properties are added, are obtained without impairing the excellent properties of the yeast cell wall fractions before the decolorization. The decolorized yeast cell wall fractions of the present invention have a white color and retain the merit of the yeast cell wall fractions before the decolorization for the use as a coating agent. Further, excellent properties such as the mechanical properties of the yeast cell wall fractions being enhanced and the yeast odor being decreased, are added to the decolorized yeast cell wall fractions.

Abstract: The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide solution to lighten the color of the bran layers. The bleached grain kernels can be tempered and milled into whole grain flours having 10% to 12% dietary fiber from the bran but which are white in color and bland in flavor. The whitened, high fiber whole wheat flours can be used to prepare good tasting, and nutritious products such as baked goods such as breads and pastries as well as pasta product, and ready-to-eat cereals or grain based snacks.

Abstract: A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce white whole wheat flour having an “L” value on the Hunter scale of at least about 75 is disclosed. In one embodiment, cleaned bran is treated with a solution of chelating agents to remove or inactivate transition metals. Thereafter, exposure to oxidant substances, such as hydrogen peroxide, ozone, and so forth, in the presence of an alkaline compound produces bleached bran, which can be washed and dried for use in products such as flours, pastas, and so forth.

Abstract: The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish.

Abstract: A general process for the extraction of carotenoids from a carotenoid source such as a biomass, which may be various biomasses including the yeast Phaffia rhodozyma, comprises treating the carotenoid source at an elevated temperature with a solvent mixture comprising water, a hydrophobic carotenoid solvent such as vegetable oil and a water soluble co-solvent such as ethanol so as to extract the carotenoid source into the hydrophobic solvent. Benefits include (a) the ease of incorporation into the diet, (b) the increased bioavailability achieved and, (c) the ease of stabilization against oxidation.

Abstract: Carotenoids are extracted from plant matter by mixing the plant matter and water to obtain a mixture of no greater than 10° Bx, crushing the mixture to obtain a pulp and a serum, and extracting the pulp to obtain a carotenoid containing plant oleoresin.

Abstract: Anthocyanic colorant made of vegetable primary material and process for its production relate to food, cosmetic, pharmaceutical and textile industry and may be used in production of alcoholic and soft drinks, confectionery, products made of sour milk, in coloring of tablet capsules, dying of children's underwear, toys, etc. According to the invention, pelargonidin glycoside was added to the composition of the natural colorant that contained cyanidin glycosides, peonidin glycosides, organic substance and mineral salts. The components percentage shall be as follows, %: cyanidin glycoside 0.1-8.6; peonidin glycoside 0.08-6.45 pelargonidin glycoside 0.005-4.3; organic substance and mineral salts—the rest. Due to the fact that the colorant solution contains pelergonidin glycoside further to cyanidin and peonidin glycosides, the proposed colorant obtained expanded color spectrum. Combination of these three anthocyans in the proposed colorant provides for the most rich spectrum of red colors.

Abstract: A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is then blended with water to form a slurry. Effective amounts of alpha-amylase enzyme and glucoamylase enzyme are mixed into the slurry. The slurry is then cooked to convert the slurry into a syrup. The syrup is substantially flavorless.

Abstract: A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color to the desired level.

Abstract: A tripe bleaching composition facilitating the economical processing of tripe comprising: Peracid precursor 7.5-14% by wt. Hydrogen Peroxide 9.0-46% by wt. Water balance. The peracid precursor may be at least one member selected from the group consisting of tartaric, malic, maleic and acetic acid, with tartaric or malic acid being particularly preferred.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: Disclosed are compositions, suitable for use in the purification of edible or inedible oils, of agglomerated particles of at least one minus ten micron bleaching clay, wherein said agglomerated particles are microspheres having an average diameter of at least about 10 microns as well as a process for preparing microspheres suitable for use as bleaching earths having improved filtration characteristics by agglomerating a mixture consisting ofi) at least one minus ten micron bleaching clay,ii) at least one liquid medium, andiii) at least one binder material,wherein said mixture is agglomerated under conditions which produce microspheres having an average diameter of greater than about 10 microns. Also disclosed is a process for purification of edible and inedible oils which comprises mixing one or more oils with the compositions described above and then physically removing said composition from the oil.

Abstract: A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions. First, the fruit is brined using conventional techniques. The fruit is then leached or flushed with water to reduce the concentration of brine materials. The discharge stream from the leaching process is separated into a sugar solution and a brine solution, preferably through desalting electrodialysis. The dilute sugar solution is returned to the leaching process to return the natural sugar and color to the fruit. The brine solution preferably is returned to the brining process.

Abstract: An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixture and to precipitate constituents of the mixture, and stirring to obtain a homogenized non-polar solvent/extract/oil mixture, separating precipitate from that mixture and then evaporating the non-polar solvent phase to obtain an oil containing spice extract. The oil containing the spice extract may be mixed with further polar solvent containing the spice extract, after which the process is repeated to enrich the final oil product with spice extract.

Abstract: This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soaked in cold water for twenty minutes. After refrigerating for two hours, the bones and joints of the feet are removed. For about five minutes, cold water is run over the duck feet and then the duck feet are washed for 90 to 120 minutes in a solution of oxygen bleach and 100 degree F. water. Then, cold water is run over the cold feet for two hours and then the duck feet are refrigerated for two hours. At that point, the duck feet are ready for packaging or for serving or for additional cooking.

Abstract: Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of which at least 12% is soluble dietary fiber. The fiber may be further refined by bleaching. Acceptable foods may be prepared comprising unrefined or refined tapioca fiber.

Abstract: High dietary fiber from sources that have had minimal use in food products, for example bakery goods, extruded items and pasta, for humans because of their green coloration and inherent flavors. The fibrous material is immersed in an aqueous dispersion of chlorine for a period of time with a concentration of chlorine that is effective for removing substantially all of the coloration from the material with a minimal effect on the fiber matrix, for example three to thirty minutes with one part fiber to five parts water and about 13,500 to 62,400 ppm chlorine. Advantageously the thus bleached material is then water rinsed and immersed in a 4-50% aqueous solution of peroxide at a temperature of about room temperature to boiling for up to about 15 minutes or until the fiber flavor and chlorine backnotes are rendered blander.

Abstract: Impurities containing a pungent taste component are removed from a hot red pepper oleoresin as a starting material therefrom by a supercritical gas extraction method using a carbon dioxide as an extracting reagent, and the extraction residue is used as a red coloring matter. Even when the hot red pepper is used as the raw material, the invention can provide a natural red coloring matter evaluated as having "no pungent taste" by an organoleptic test. When the natural red coloring matter is prepared from the hot red pepper as the raw material by the supercritical gas extraction method, the invention can drastically reduce the gas pressure of the extracting reagent in comparison with the prior art.

Abstract: The present invention contemplates a method for treating oils having undesirable color impurities and an oil bleaching composition suitable for use in this method. The method comprises contacting the oil with the oil bleaching composition for a time period sufficient to reduce the amount of color impurities of the oil. The oil bleaching composition includes a neutral bleaching clay and a chelating polycarboxylic acid. The spent bleaching composition resists spontaneous combustion.

Abstract: Preparation of bleached and dried vegetable pulps, wherein the bleaching by means of hydrogen peroxide is carried out simultaneously by the vaporization of the water of the pulp by means of a dry gaseous atmosphere circulating in contact with said pulp.

Abstract: Shoyu, a liquid seasoning, has a blackish purple or blackish brown color, however, such color peculiar to the conventional shoyu is decolored and the shoyu is colored various colors such as red, blue, yellow, green, etc., whereby the conventional shoyu can be improved into one which is available in a variety of colors while maintaining the taste, aroma and flavor peculiar to the conventional shoyu.

Abstract: Food grade protein and dietary fibre concentrates are prepared from wheat millfeed. The process utilizes an efficient alkali extraction to obtain in excess of 75% w/w of the protein present in the millfeed in a solution which is further treated to separate the suspended starch and fat. The clarified liquid containing the protein is passed over a semipermeable membrane during which it is further purified and concentrated. Hydrogen peroxide and heat are introduced to the liquid thereby reducing its color prior to spray drying. The resulting residue from the extraction is dried or further treated with hydrogen peroxide and heat to produce a light colored dietary fibre concentrate.

Abstract: The invention provides a process of decolorising annatto-containing whey or products produced therefrom, by oxidation with hydrogen peroxide, characterised in that the oxidation is carried out in the presence of a catalytic amount of an active peroxidase, in that the amount of hydrogen peroxide used is sufficient to effect the oxidation of the annatto and in that the time for which the peroxidase is exposed to a deactivating concentration of hydrogen peroxide is insufficient to permanently deactivate the peroxidase. The process is generally applicable to inter alia whey, demineralised whey, reconstituted whey powders, whey protein concentrates and reconstituted whey protein concentrate powders. It may be applied as a batch, semicontinuous or a continuous in line process.

Abstract: Phospholipids and/or chlorophyll and other color bodies are removed from glyderide oil by contacting the oil with an acid-treated amorphous silica adsorbent comprising a high surface area amorphous silica on which is supported an acid having a pK.sub.a of about 3.5 or lower.

Abstract: A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, filtering the slurry and drying the solid product thus obtained to provide a novel fibrous natural product. The latter is useful as an additive for edible food products such as bread, muffins and pasta to increase the fibrous content thereof.

Abstract: A process for reducing the color of a wine byimmobilizing gelatin to form an insoluble composite andcontacting a fluid selected from wine, grape juice, and grape must with the immobilized gelatin composite; andseparating the fluid from the insoluble composite.

Abstract: Whole cardamon seeds, either green or sun-dried, are subjected to ozonolysis to bleach the seed pods to an off-white color.