Abstract: The invention relates to a method for separating off coloring components from aqueous plant extracts in which magnesium ions (Mg2+) are added to the plant extract, at least one alkaline component is added to the plant extract, a precipitate is formed, and the precipitate formed is separated off from the plant extract.
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.
September 18, 2000
Date of Patent:
May 31, 2005
General Mills, Inc.
Adelmo Monsalve-Gonzalez, Lloyd E. Metzger, Aruna Prakash, Mayur Subhash Valanju, John G. Roufs
Abstract: A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65.degree. C.), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents, followed by storage in modified atmosphere packaging. The process may comprise two stages, in which sodium erythorbate in solution (approximate pH 7.8) is used both as the neutralizing agent and the reducing agent. Alternatively, the process may comprise three stages, in which a solution of the salt of an organic acid (such as sodium citrate) is used to neutralize the potato surface following the heated acid dip, and a third stage containing the reducing agents sodium erythorbate and erythorbic acid are combined at a final pH of greater than 4.3. Chelating agents or sequestrants may be added to the solutions.
September 22, 1997
Date of Patent:
June 15, 1999
EPL Technologies, Inc., The United States of America as represented by the Secretary of Agriculture
Stefan T. Martin, Gerald M. Sapers, Robert L. Miller
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: Extracted vegetable pulps are bleached to a high degree of whiteness, thus rendering them more attractive as food supplements, by (a) treating such pulp in an acid medium at a pH of up to 2.5 and for a period of time of at least 10 minutes, (b) next washing the pulp thus treated to an efficiency of at least 80%, and (c) then reacting the washed pulp with an aqueous alkaline solution of hydrogen peroxide, in the presence of an H.sub.2 O.sub.2 stabilizer.