Abstract: The room-temperature stabilization process particularly for grape must, includes the steps of conveying a flow of grape must to be stabilized, which has preliminarily been subjected to a depectizing treatment with enzymes, toward a flotation tank, of pressurizing all or part of the must in a pressurization tank with dissolution of an oxidizing gas at a pressure comprised between 2 and 6 bar, of depressurizing the part through a laminar flow valve, of mixing the flow of crude must and the depressurized must, of adding coagulating substances in the flow, of feeding the flow into a tank with a very low head in which the supersaturated gas is released in the form of microscopic bubbles which cling to the particles suspended in the must, making them float toward the surface, of removing the floated solids from the surface of the tank and the settled solids from the bottom, and finally of extracting the stabilized must from the tank after a permanence time of no more than 20 minutes.

Abstract: Flavoring compositions are prepared by heating at least one fatty acid at a temperature of from 150.degree. C. to 475.degree. C. in the presence of oxygen.

Abstract: A method for making ice-cream products by preparing a mixture of the bulk material for ice-cream, filling it into a container and applying thereto a liquid nitrogen or a liquid nitrogen-based gas while said bulk is agitated.

Abstract: A continuous dough developing process including the steps of:feeding combined and undeveloped dough to a continuous developing apparatus;feeding oxygen gas to the combined and undeveloped dough as it is fed to the developing apparatus; andmixing within the developing apparatus the oxygen and the dough with a rotor which imparts a shearing action between mixing means and the dough, thereby distributing the oxygen evenly throughout the dough.

Abstract: A process for treating animal flesh to remove color and odor. The flesh is mixed with water, then the mixture of flesh and water is placed in contact with ozone for a length of time to remove color and odor from the flesh.

Abstract: An improved method for de-toxifying aflatoxin contaminated foodstuffs is provided by pre-treating the contaminated foodstuff with a wetting agent prior to exposure to the de-toxicant. An aqueous solution of detergent or soap is a suitable wetting agent which can be applied to the foodstuff by spraying or immersion. Ammonia gas is the preferred de-toxicant. Once the wetting agent has been applied, the de-toxification reaction is exothermic so that little or no heat need be added to reach the elevated temperatures that facilitate rapid de-toxification. The process runs at atmospheric pressure in low cost vessels and may be accomplished in times of an hour or less without external heat sources.

Abstract: Flavoring compositions are prepared by heating a liquid pool of at least one fat or oil or mixtures thereof to a temperature of from 300.degree. C. to 475.degree. C. while introducing oxygen into the heated liquid pool of material and collecting differing volatile fractions evolved over differing periods of time from the heated pool of material for preparing flavorants.

Abstract: An apparatus and a process for using the apparatus for removing fat, bacteria, solids and other impurities from water used in food processing so that substantially all the water may be reused includes a tower. The water is passed through a coarse filter to remove large pieces and is then introduced into the tower near the top thereof and flows out the tower near the bottom thereof. A mixture of ozone and air is introduced at the bottom of the tower and bubbled up through the tower, counter to the flow of the water. The ozone and water mixture carries impurities, especially the fat, over the top of the tower as a foam. The foam then flows over the tower into a waste drain. The process and apparatus may be varied to include a second tower unit with an alternative intermediate filter unit between the first tower and second tower unit.

Abstract: In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on their upper and lower faces which register with corresponding openings in vertically adjacent boxes to permit a vertical movement of an air-ethylene mixture through the stack. A plastic cap or lid is disposed on top of the stack of boxes and is provided with a blower for drawing air vertically through the stack from the bottom thereof. An air-conditioning unit and an ethylene containing bottle may be disposed in a unit on which a pallet supporting the stack of boxes rests. Effluent air or a mixture of air and ethylene is fed back to the air-conditioning unit via a conduit on the outside of the wrapped stack of boxes.

Abstract: A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or super-critical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferably reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an absorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

Abstract: A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO.sub.2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high pressure liquid or as a high pressure sub or supercritical gas), to form a high pressure fluid mixture, and then contacting the high pressure fluid mixture with an adsorbent material chosen from the group consisting of calcium hydroxide, calcium oxide, calcium carbonate, magnesium carbonate and magnesium hydroxide to selectively adsorb sterols on the adsorbent material, and then removing the substantially sterol free lipids from the high pressure fluid.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, forming fine air bubbles therein, cooling and shaping to convert the condensate to candy pieces of a desired form, dipping the shaped candy pieces into liquid nitrogen, taking out the candy pieces therefrom to put in a pressure vessel, charging into the vessel an inert gas under pressure, and heating the vessel to cause a partial melting of the candy piece and to entrap the gas in the candy piece.

Abstract: Food stuffs are sterilized in a processing room, packing receptacles or a refrigerator with the aid of a mixture of ozone gas and carbon dioxide gas and/or nitrogen gas. Packing receptacles are sealed after they have been filled up with the mixture. Equipments comprise a gas feed apparatus for feeding the mixture into the processing room or refrigerator and a gas control device for maintaining a fixed mixing ratio of ozone gas to carbon dioxide gas and/or nitrogen gas.

Abstract: A process for extracting spices in liquid carbon dioxide in the presence of an alimentarily acceptable cosolvent which does not degrade the flavors of the spices. The process is particularly applicable to the extraction of piperine and aromatic compounds of pepper.

Abstract: The process comprises putting the must or wort in contact with a side of a membrane permeable to oxygen and putting the other side of this membrane in contact with a gas containing oxygen under partial pressure higher than the partial pressure in oxygen of the liquid. Application in vinification.

Abstract: The present invention relates to an oxygen absorbent, and more particularly to an oxygen absorbent applicable to preservation of dry foodstuffs and medical drugs and to the rust prevention of metallic articles. Thus, the invention provides an oxygen absorbent comprising:(A.sub.1) an unsaturated fatty acid and/or a fatty oil containing unsaturated fatty acid,(B.sub.1) a transition metal and/or a transition metal compound, and(C.sub.1) a basic substance,and an oxygen absorbent comprising:(A.sub.2) one member or a mixture of two or more members selected from unsaturated fatty acid compounds including unsaturated fatty acids, esters of unsaturated fatty acid and metallic salts of unsaturated fatty acid,(B.sub.2) a basic substance, and(C.sub.2) an adsorbent.

Abstract: Process for the preparation of an edible fat-containing product wherein a fat-containing fraction (a) of the composition which is to constitute the product is cooled to cause crystallization of part of the fat and a fraction (b) of the composition is mixed with fraction (a) containing partially crystallized fat in a mixer comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the fractions to be mixed pass, and according to a preferred embodiment 10 to 99.99% of fraction (a) is mixed with 90 to 0.01% of fraction (b), calculated as volume % on the total composition.

Abstract: The invention concerns a process for the preparation of an edible plastified fat-containing product wherein a fat-containing composition is passed through a heat-exchanger comprising two closely spaced mutually displaceable surfaces, each having a pattern of cavities which overlap during movement of one surface with respect to the other, between which surfaces the composition passes, at least one of which surfaces is provided with means to control the temperature thereof, wherein more in particular one or both of the surfaces can act as heat exchanging surface. The surface(s) can either be heated or cooled.

Abstract: A fruit ripening system wherein a continuous inflow of fresh air and ethylene gas is provided into a fruit ripening chamber in correct proportions to form a fruit ripening gas mixture that will predictably ripen fruit in a very short period of time, regardless of the previous state of ripening of the fruit. At the same time, the ripening chamber is continuously purged of carbon dioxide that is a byproduct of the ripening process so that during the ripening process a concentration of carbon dioxide sufficient to materially impede the ripening process is never allowed to build up. Critical parameters are defined for ripening temperature, the minimum ethylene gas concentration, time of exposure to the ethylene gas, and purging of carbon dioxide.

Abstract: An effervescent ice confection product is obtained by exposing CO.sub.2 - water clathrate-containing particles to such pressure, temperature and CO.sub.2 and water partial pressure conditions that a protective layer will be formed on the particles, mixing said particles with a liquid phase containing ice confection ingredients and usually solid ice and having a temperature such that frozen water will not melt therein and thereafter decreasing the temperature of the obtained mixture to a usual storage temperature.

Abstract: Essential oils extracted from botanical material are treated with a peroxide-acid reagent to remove harsh flavor off-notes therefrom.

Abstract: Process for continuous production of vinegar by microbiological conversion with oxygen enrichment of ethanol into acetic acid. In a first phase, the micro-biological conversion of ethanol into acetic acid is performed in the presence of air. After consumption of the oxygen in the air, in a second phase, the addition of oxygen, controlled by the demand of the system, is provided by injection of pure oxygen, the aeration gas being recycled, and the gas mixture expelled as soon as the carbon dioxide content reaches the threshold of 7%. After closing of the recycling circuit, the superoxygenated atmosphere is reconstituted with pure oxygen.

Abstract: A wine distribution method from winery to retail customer in which the wine is completely enclosed or sealed throughout until it is finally dispensed into a glass or carafe for customers in a restaurant or lounge or other retail establishment. The wine originates in a winery where it is stored in closed containers until it has been properly aged. It is then pumped through a sealed conduit from the winery vats into the closed tank of a tanker truck for shipment to a wholesale distributor. In accordance with this invention the wholesale distributor pumps the wine from the tank of the tanker truck through lines which are closed to air into large holding tanks which are also closed to the atmosphere.

Abstract: An apparatus for regenerating liquid smoke into vapor comprising a regenerator chamber, a regenerator member with generally vertical surfaces within the chamber, means for introducing and spreading liquid smoke on the surface, and means for heating the member to regenerate the liquid smoke into vapor.

Abstract: A method for producing a refined smoke vapor and a refined smoke condensate for imparting smokey flavor and color to comestible products, a smoking method employing the refined vapor or the refined condensate and comestible products smoked with the vapor or the condensate.

Abstract: Process for preparing a concentrated egg white or salted whole egg product capable of containing other food ingredients and flavorings and of being preserved protected from the air, according to which the initial egg white is concentrated to a dry solids content of at least 55% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 47.degree. C.; or else the initial whole egg is concentrated to a dry solids content of at least 51% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 60.degree. C., with an amount of between 2 and 4% by weight of added salt compared with the final egg product being added before, during or after concentration. The product obtained can be preserved at least three months at ambient temperature and a further week at 37.degree. C.

Abstract: A process for producing a mixture of triglycerides displaying butter-like properties by fractionating fats with a liquefied gas or a gas under supercritical conditions. Said mixture of triglycerides predominantly consists of triglycerides with a carbon number ranging from 24 to 42 and can be used as one of the fat components of a margarine fat blend in order to improve its butter-like properties.

Abstract: A high-protein, food-grade product is prepared by defatting dry-milled corn germ fractions with carbon dioxide under supercritical conditions. The residual lipid and peroxidase activity responsible for development of off-flavors during storage are reduced to a fraction of the levels obtainable by conventional hexane extraction methods.

Abstract: This invention is directed to a process for the production of extracts from spices in two stages by extraction with a non-toxic gas as solvent, the improvement which comprises in a first stage extracting from the spices essential oils functioning as aroma components by contacting the spices with liquid solvent, at a pressure in the supercritical range and a temperature in the subcritical range, separating the solvent from the spice, evaporating the solvent and separating essential oils, and in a second stage extracting from the spices the portions acting as flavor carriers by contacting the spices from the first stage with gaseous solvent, at a pressure and a temperature both in the supercritical range, separating the gaseous solvent from the spice, reducing the pressure and temperature, and separating the flavor carriers from the gaseous solvent.

Abstract: A method for reducing the water content of honey is disclosed. The method involves rotating a thin film of honey and passing a nonturbulent stream of ambient pressure 40.degree. C. to 75.degree. C. air over said honey to reduce its water content.

Abstract: A process for producing vinegar by stationary acetic acid fermentation which comprises charging the starting mash into a closed type fermentation tank, keeping the oxygen concentration in the gas phase of said fermentation tank so as to fall in a range of 20-60% (V/V), and controlling the fermentation temperature by circulating the gas phase part in said tank outside the tank and controlling its temperature there.

Abstract: Locust Bean Pod Powder, Locust Bean Gum Powder and Guar Gum Powder originally having odor and taste characteristics making them unsuitable as food additives, can be made suitable therefor by extraction with gases at supercritical temperatures.

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

Abstract: Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.

Abstract: A method for the direct condensation of gaseous food volatiles, such as coffee aroma, on a food substrate, such as coffee, at cryogenic temperatures. A bed of particulated solid substrate is placed in a vessel cooled by a cryogenic fluid such as liquid nitrogen. The substrate is fluidized to provide an adsorbent bed thereof. Gaseous aroma volatiles are then adsorbed onto the cooled and fluidized bed of substrate having a temperature preferably below -150.degree. F. The aromatized substrate formed is preferably equilibrated to insure uniformity of aromatization, binding of volatiles to the substrate and storage stability. The resultant aromatized substrate can then be added to unaromatized food material for aroma and/or flavor enhancement.

Abstract: A method of extracting coffee oil containing aromatic constituents in high yield and in stable form by extracting solid, roasted coffee with dry carbon dioxide under super-critical conditions of temperature and pressure.

Abstract: The invention involves a process for the decaffeination of coffee, wherein--usually moistened--coffee is exposed to a circulating medium essentially composed of a compressed gas and an entrainer; this medium is subjected to partial condensation of the caffeine containing entrainer, in the absence of decompression; the caffeine is recovered from the condensate by evaporation of the entrainer portion thereof, and the medium is recycled to the coffee for continued extraction of caffeine therefrom.

Abstract: The present invention provides a rapidly-soluble sweetener, a process for preparing it, and improved dry beverage mixes employing it.The composition preferably comprises from 15 to 65% fructose, from 15 to 30% of low dextrose equivalence dextrinized starch, and from 30 to 65% sucrose, on a dry solids basis. By preparing it with a density of 0.4 or less, solubility is greatly enhanced over prior art sweeteners, especially sucrose.Because of the improved solubility, carbonation is not lost by requiring stirring of a sweetener when preparing a beverage from a dry carbonated beverage mix.

Abstract: A process for handling and processing fish meat contaminated with sporozoa which comprises adding one or more substances which inhibit thiol protease to the fish meat.

Abstract: A method and apparatus for producing a cellular product, such as cellular chocolate, in which the first component of the product, e.g. the chocolate, in liquid form, has introduced into it a second gaseous component which is largely soluble in the liquid first component, the gas is dispersed in the first liquid component uniformly so that it is dissolved throughout the liquid, the pressure is released suddenly, so that the dissolved component forms gaseous bubbles in the liquid and the first component in the resulting product is then solidified by cooling.

Abstract: A method and apparatus for application of sprout-inhibiting chemical agents to surface-sprouting produce. Liquid sprout-inhibiting chemical such as isopropyl N-3 chlorophenylcarbamate (CIPC), either without solvent or with a relatively small amount of solvent, is atomized at a temperature less than 250.degree. F. to form an aerosol of liquid particles. The aerosol is preferably formed in a fogger having a cylindrical mist chamber in which ultrasonic resonance nozzles atomize the chemical agent. A tangentially introduced air flow and a helical baffle plate in the mist chamber cause centrifugal separation and leave smaller particles near the center of the mist chamber. A chamber contains a supply of sprout-inhibiting chemical and also collects chemical agent of such large particle size that it has been separated from the aerosol. A thermostatically controlled heater located in the sump warms the sprout-inhibiting chemical in the sump to a temperature above ambient but below 250.degree. F.

Abstract: The invention provides a method for fumigating grain stored in bins by the gravity penetration method comprising applying methyl-bromide and liquid CO.sub.2 to the upper layer of grain stored therein wherein the liquid CO.sub.2 is applied to said upper layer of grain through a conduit having an inner cross-sectional area at least about twelve times as great as the cross-sectional area of the outlet.

Abstract: A method of treating an agricultural product, including the steps of placing the product within a storage container; providing a forced air supply to the container; introducing a gaseous chemical into the container, the particular chemical being selected for minimal sorption of the chemical by the product; and circulating the air and chemical mixture within the container through the product at a low rate of flow, utilizing the forced air supply, for a time sufficient to evenly distribute the chemical throughout the product volume. The rate at which the air is circulated is less than approximately 0.006 cfm/bu and is preferably maintained approximately between 0.0015 cfm/bu and 0.0008 cmf/bu. Hydrogen phosphide (phosphine) gas generated from aluminum phosphide is preferred as the chemical when the process is used for fumigation, but other gaseous fumigants exhibiting a low rate of sorption by agricultural products may also be used.

Abstract: Process for the preparation of spice extracts by extraction of the natural spice with a supercritical gas such as carbon dioxide in which the aroma contents are first extracted with a dry gas, the flavor contents are then extracted with a moist gas and the extracted materials recovered and mixed.

Abstract: A method of producing coffee low in undesired stimulants by removing coffee wax from unroasted coffee by the use of a supercritical fluid and absorbing the coffee wax in an absorbent precharged with pure caffeine.

Abstract: A caffeine free black tea product is produced by an extraction procedure with a supercritical gas such as carbon dioxide in which first the aromatic content of the tea is extracted with dry gas, then the caffeine content is extracted with wet gas, and finally the decaffeinated tea is reimpregnated with the aromatic content.

Abstract: Raw tea tannins which are cold-water insoluble are catalytically oxidized to improve their solubility. The oxidized tannins may then be employed in tea beverage products which are more convenient and desirable.

Abstract: Process for the preparation of spice extracts by extraction of the natural spice with a supercritical gas such as carbon dioxide in which the aroma contents are first extracted with a dry gas; the flavor contents are then extracted with a moist gas and the extracted materials recovered and mixed.

Abstract: According to the proposed process for preparing oxygenated cocktail, dispersed oxygen is continuously introduced into a continuously supplied thin (not in excess of 5 mm) layer of a foam-forming food liquid over the entire volume of said liquid. The disclosed apparatus for effecting said process comprises a vessel with a porous member arranged therein, which divides said vessel into two sealed off portions. The lower portion permanently communicates via a branch pipe with a forced oxygen supply source, whereas the upper portion serves as a container for the foam-forming liquid for preparing oxygenated cocktail and has a pipe for the supply of said food foam-forming liquid and a pipe for discharging prepared cocktail. The foam-forming food liquid may be fruit juice, kvass, beer, whey, buttermilk, herb infusion and other biologically adequate liquid products.

Abstract: Cellular food materials have been found to possess a relatively soft texture when they are frozen while under a gas pressure of greater than about 50 psig. This pressure freezing treatment also renders the foodstuff more permeable and porous, resulting in a product that will cook faster, can be dehydrated and rehydrated more quickly, and is more responsive to infusion or extraction processes.