Abstract: The present invention relates to a method and apparatus for filtering and drying a product. In a preferred embodiment, the apparatus comprises a container having a plurality of porous walls and a plurality of solid walls that divide the container into a plurality of product chambers, a plurality of vacuum chambers, and, preferably, a plurality of heat transfer chambers. Each product chamber shares at least one porous wall with an adjacent vacuum chamber. Each product chamber preferably shares at least one solid wall with an adjacent heat transfer chamber. According to the method of the present invention, a product is introduced into the product chambers, where the product is held while a substance is filtered from the product through the porous walls and the product is dried by reducing the pressure in the vacuum chambers and the product chambers.

Abstract: The use of an improved method for freeze concentration is disclosed. The method provides for first freezing components of a pulpy slurry of Morinda citrifolia. More dilute components are extracted after the initial freezing. A secondary freezing process at a lower temperature allows more concentrated portions of a Morinda citrifolia slurry to be removed. Flavor and therapeutic oils remain in the resulting concentrate for improved flavor and health benefits.

Abstract: Water-thinned bean paste is chilled and non-fluidized, and the solidified bean paste is loaded into an air-permeable container, where the non-fluidized bean paste is freeze-dried and thus the water content is sublimed or evaporated from the entire surface of the bean paste. With the freeze-dried bean paste manufacturing method, a freeze-dried bean paste can be manufacture without requiring special facilities or an additive, at a low drying cost, and thus manufactured paste has an excellent flavor and taste and a high solubility to hot water even in a coarse block shape after being dried.

Abstract: A process for producing a freeze-dried product in a bonded or stratified state by a simple apparatus and by simple operations, without suffering from denaturation by oxygen, enzymes, heat and so on, while maintaining the original quality, properties and so on, by bonding or stratifying materials to be treated before being subjected to freeze-drying; an apparatus therefor; and a freeze-dried product obtained therefrom are provided. The freeze-dried product is obtained by stratifying materials 7a, 7b and 7c of the same or a different kind to be treated into a multilayer under interposition of dry ice 6b, 6c partly in between the layers; pressing the multilayer from both sides by pressurizing elements 13 and 16 under intermediation by dry ice 6a and 6d to effect bonding of the materials to be treated with each other, while, at the same time, freezing the multilayer; and subjecting the frozen product to vacuum drying.

Abstract: A method for producing, from an oats flour fraction, a water soluble &bgr;-glucan composition having a high &bgr;-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, involves the use of &bgr;-amylase in an amount sufficient to transform more than 50% by weight, preferably more than 65% by weight, of the starch contained in the oats flour fraction to maltose. The enzymes pullulanase and/or protease may be used in combination with &bgr;-amylase. Also disclosed are corresponding compositions which may be further processed, as well as food products provided with them.

Abstract: The invention relates to the formation of peptide/lipid vesicles and complexes through the co-lyophilization of peptides, preferably that are able to adopt an amphipathic alphahelical conformation, and one or more lipids. A single solution which solubilizes both the peptides and lipids or two separate solutions may be lyophilized.

Abstract: The present invention relates to an improved method for lyophilization or freeze-drying. More specifically, the present invention relates to methods for reducing the residual solvent content of a material during lyophilization or freeze-drying by the addition of a compound effective therefor, such as ascorbic acid, or a suitable derivative thereof, such as a salt or ester thereof, or mannitol.

Abstract: A method of making an implantable scaffold for repairing damaged or diseased tissue includes the step of suspending pieces of an extracellular matrix material in a liquid. The extracellular matrix material and the liquid are formed into a mass. The liquid is subsequently driven off so as to form interstices in the mass. The scaffold may further comprise biological agents that promote tissue repair and healing. Porous implantable scaffolds fabricated by such a method are also disclosed.

Abstract: A method of making an implantable scaffold for repairing damaged or diseased tissue includes the step of suspending pieces of an extracellular matrix material in a liquid. The extracellular matrix material and the liquid are formed into a mass. The liquid is subsequently driven off so as to form interstices in the mass. Porous implantable scaffolds fabricated by such a method are also disclosed.

Abstract: There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

Abstract: Granular products with individual granules with virtually spherical particles of a homogeneous density distribution are produced by converting solids into suspensions, atomizing the suspensions and drying them by sublimation drying.

Abstract: The present invention relates to novel compositions of freeze-dried ginseng berry and other natural health promoting ingredients in a mixture suitable for making tea. The compositions and methods of preferred embodiments of the present invention provide a natural vitamin containing composition for making a tea beverage which can be consumed hot or cold and which provides the consumer with a refreshing, delicious, stimulating and healthful experience.

Abstract: A novel mineral-containing functional beverage is produced by adding weathered hermatypic coral to a water solution of an oxide or/and carbonate of an alkaline earth metal, such as calcium or magnesium. In particular, the ratio of the calcium or magnesium oxide or/and carbonate to the weathered hermatypic coral is from 0.01 to 1 part of the former to from 5 to 9.99 parts of the latter. A powdered mineral-containing functional food is produced by subjecting the water solution to spray drying or freeze drying.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat milk chocolate bar comprising a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

Abstract: The invention relates to a process for producing a preparation containing the polyphenols of green tea (Thea chinensis) in readily available, unoxidised form, in which fresh green tea leaves are cooled until the activity of the phenol oxidases therein has dropped to at most 1% of the value at normal temperature and at the same time or immediately afterwards the water acting as the reaction medium is removed. Products made by this process are packed in capsules soluble in hot water.

Abstract: The present invention is directed to a method for providing granules from cheese. In the method, cheese is first shredded into elongated pieces. The shredded pieces of cheese are then frozen. The frozen shredded pieces are placed in a vacuum chamber and a vacuum is drawn in the chamber. The vacuum chamber is then heated to remove moisture from the frozen shredded pieces. Finally, the shredded pieces are subjected to grinding to provide cheese granules.

Abstract: Vegetables or macerated vegetables were washed with water passed through ion-exchange resins capable of removing NO.sub.3 - and NO.sub.2 -ions to remove nitrate nitrogen harmful to human body, then pulverized by freeze-drying. Then, powdered vegetable juice is obtained by adding components effective for healthy life thereto.

Abstract: Oral pharmaceutical compositions containing petals of borage or extract of borage petals and method for the prevention and treatment of stress and circulatory heart diseases in a mammal by administration of the compositions.

Abstract: A process for the production of a concentrated aroma solution from an aqueous solution containing water-soluble aroma components; for example coffee, tea or fruit aroma components. Soluble solids are added to the aqueous solution to provide a fortified solution. Then the fortified solution is chilled to provide ice and a concentrated aqueous liquid. The concentrated aqueous liquid has a concentration of soluble solids above about 9% by weight and contains water-soluble aroma components. At least a portion of the concentrated aqueous liquid is collected as the concentrated aroma solution. Little or no aroma components and soluble solids are lost in the ice and little or no deterioration of the aroma components occurs.

Abstract: The invention relates to a method for processing freshly picked plants, and more particularly aromatic herbs or plants, characterized in that it comprises steps consisting in adding water activity depressors to consumable pieces of plants and mixing them; deep-freezing the resulting mixture; extracting from such mixture an amount of water determined by sublimation and stopping the process at the very beginning or during progress of the primary desiccation, so that such mixture has dry and/or still frozen or more or less moist pieces of plants; homogeneously mixing the resulting mixture of pieces of plants so as to allow for a migration of water from the frozen pieces towards the more or less moist pieces and/or the dry pieces.

Abstract: The present invention is a composition and a method for its manufacture, from fruit of the genus Actinidia. Compositions according to the present invention often exhibit an unusual characteristic in that they undergo a viscosity increase when subjected to a shearing force, or a combination of shearing and aeration. The composition, possesses differences with comparable compositions obtained by other fruit products and thus represents a useful alternative thereto. However, the unusual property of viscosity increase makes the composition suitable as a replacement for many dairy products. Disclosed are several examples of the use of a composition in this role including its use in the preparation of non-dairy food products, including mayonnaise and a soft serve ice-cream product, which emulates dairy equivalents.

Abstract: Method for preparing mineral-enriched citrate compostions for enhancement of fingernail growth. Lemon or lime juice are reacted with the shells of raw fresh eggs to extract minerals such as calcium carbonate, calcium citrate, as well as trace minerals. The enriched citrate composition is particularly useful in enhancing growth of fingernails.

Abstract: The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance. In particular a method for freezing a substance is disclosed wherein the strain FERM BP-4191 is incorporated into an ice nucleus forming substance and added to a food substance. For example, the addition is conducted by contacting the surface of the substance or by blending, or by pouring thereon the ice nucleus forming substance onto the substance to be frozen.

Abstract: Food products and methods of making having a high dietary fiber content and unexpected organoleptic characteristics, the invention takes the form of a substantially solid or semi-solid substrate formed primarily of dietary fiber soaked in or permeated by a flavorful material such as a natural juice, liquefied or pureed fruit or the like, the combination then being at least partially lyophilized to a solid or semi-solid consistency. The concentration of the natural juice or other flavorful material within a framework or lattice provided by the dietary fiber causes a burst of flavor to be experienced when eaten. While the lyophilized substrate can preferably be consumed as a bar-like comestible with or without the addition of other materials such as coatings, fillers and the like, the invention contemplates the formation of the substrate as flakes, as a cookie, as a candy such as a semi-soft roll or sheet consumed flat or as a rolled sheet among other forms.

Abstract: A process for the preparation of yogurt based freeze-dried foodstuffs, said process being characterized in that it comprises the steps of cold mixing the ingredients homogeneously; prefreezing the ingredients and adding to them a gas at a percentage in the range between 10 and 50% of the initial volume of said ingredients, shaping the product so obtained into the desired shape; deep-freezing the product so shaped at a temperature between -20.degree. C. and -40.degree. C.; and freeze-drying the product so obtained down to a residual moisture between 3% and 8% as determined by the Karl Fisher method. The invention also relates to the products so obtained.

Abstract: In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amount so as to improve at least the dairy flavor of the formulated food.

Abstract: A readily dissolved carrier material having sufficient rigidity for administration of drugs, nutrients, vitamins, biologically-active materials, foodstuffs and combinations thereof capable of rapid dissolution by saliva, bodily fluids or other liquid comprising an interim skeletal structure of an ammoniated gel or foam forming material, preferably a proteinaceous material, such as gelatin, that has been ammoniated, rigidified such as with maltodextrin, in the ammoniated state and deammoniated to leave spaces in place of the frozen ammonia. On dissolution by saliva, bodily fluids or other liquids, the composition becomes a liquid system. While the oral route is preferred, other routes may be used to administer the compositions of this method.

Abstract: A confectionary candy product is formed by first preparing by squeezing a fruit to form a fruit concentrate of 40 to 60 weight percent of solids either directly or by freeze-drying and reconstituting with water to that solids content. The fruit preferably is passion fruit, guava, mango, pineapple or papaya. The fruit concentrate in the amount of from 5 to 30 weight percent is mixed with from 50 to 90 weight percent of a sweet-flavored or fruit-flavored compound coating to form a base mixture to which from preferably 15 to 25 weight percent of chopped or small whole nuts are admixed. The resultant final mixture is formed into predetermined volumetric shapes by hand or in a mold, chilled to set the final product, removed from the chiller and the final product then packaged.

Abstract: The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.

Abstract: A water dispersible film-forming particulate composition for use in coating pharmaceuticals and foods or the like, produced by freeze-drying an aqueous solution of a water-soluble polymer, a plasticizer, and optionally a pigment, is described. The product mixes readily with water to form an aqueous dispersion which is applied in the conventional manner to solid pharmaceutical forms.

Abstract: Flavoring is extracted by freezing cherry juice and slowly thawing it in above freezing ambient temperatures, in the range of about 32.degree.-36.degree. F., while continuously draining off a liquid fraction. Liquid which thaws at ambient temperatures as low as 28.degree. F. can be included with the fraction which is thawed in the above freezing range, but a total of no more than the first 60% by weight of the frozen material to thaw should be used. The liquid fraction so separated comprises an excellent flavoring; the undesirable flavor and color degrading components are largely left in the last approximately 40% of the frozen material to thaw, which is discarded.

Abstract: A ginseng powder is produced as follows. Firstly, a ginseng harvested from a field is washed within at least 24 hrs. after harvest in the raw state. Then, the washed ginseng is dried under such a condition that it is not subjected to temperatures above 40.degree. C. After that, the dried ginseng is put in liquid nitrogen so as to have a low temperature brittleness. Subsequently the whole of the ginseng is crushed into powder at a time within a nitrogen gas atmosphere at an evaporation temperature of the liquid nitrogen.

Abstract: A method is disclosed for preparing pharmaceutical and other matrix systems that comprises solidifying a matrix composition dissolved or dispersed in a first solvent and subsequently contacting the solidified matrix with a second solvent that is substantially miscible with the first solvent at a temperature lower than the solidification point of the first solvent, the matrix components being substantially insoluble in the second solvent, whereby the first solvent is substantially removed resulting in a usable matrix.

Abstract: A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the mixture to melt the cheese; cooling the mixture to form a cohesive mixture of cheese and popcorn; freezing the cohesive mixture to form a frozen mixture; and freeze-drying the frozen structure; and the resulting food product.

Abstract: An elongated column of ice crystals is effectively used as a filtration medium for separating the flavor and color components from a juice in connection with an overall concentration process. Juice is fed into the top of the column and flows down through the ice crystal bed. Simultaneously, ice crystals are introduced into the column from the bottom in a countercurrent manner. Substantially all of the flavor and color components of the juice will become trapped by the ice crystals. After the juice has traversed the length of the column, the filtrate is easily and inexpensively concentrated to increase its Brix by evaporation. Flavor and color components are recovered from the ice crystals using a wash column. The flavor components are combined with the concentrated serum to yield a final concentrated juice product.

Abstract: Process for freeze-concentrating food liquids such as fruit juices, coffee extracts, beer and so forth, in which the substance to be treated is conveyed through a multi-stage freeze concentrator and is conveyed from the freeze concentrator stage with the highest concentration to a module in which the concentration, and thus the viscosity, is increased by crystallization, and a partial separation of mother liquor is obtained by means of a contrifuge.

Abstract: A method of manufacturing a powder that may be reconstituted as a fruit drink by addition of water to the powder includes the use of dextran as a drying agent for the fruit juice that is to be rendered to powder. The dextran should be of high purity and have a predetermined molecular weight in the range of 10,000 to 40,000,000. The amount of dextran dissolved in the fruit juice may range from about one-tenth to equal parts by weight of the total carbohydrate content of the fruit juice, and is inversely related to the predetermined molecular weight.

Abstract: A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top of and in the interstices of the popcorn layer; heating to melt the cheese and to bond the second layer of cheese and popcorn to the base, thereby forming a structure having a plurality of layers; freezing the structure to form a frozen structure; and freeze-drying the frozen structure; and the resulting food product.

Abstract: A method of producing a fine coated pharmaceutical preparation, which includes cooling fine liquid droplets composed of a liquid medium, a drug dissolved or suspended in the liquid medium, and as required, a binder to a temperature of not higher than the freezing point of the liquid medium to form frozen particles of the drug and as required the binder, adjusting the particle sizes of the fine frozen particles, mixing the fine frozen particles with a fine powder of a coating material having a particle diameter smaller than the particles at a temperature higher than the freezing point of the liquid medium to cause the fine powder of the coating material to adhere to the surfaces of the particles, and then removing the liquid medium from the resulting coated particles.

Abstract: A method for making a fruit and a vegetable salad is disclosed which consists of masticated produce which is freeze dried to produce a powder. Each of the fruit/vegetable salads contains the fruit or vegetable powders mixed in equal proportion by weight.

Abstract: There is provided a method for concentrating and improving the taste, texture and mouth feel of a liquid dairy product. The liquid dairy product is cooled to a temperature at or below its feezing point. Ice crystals are crystallized from the cooled liquid dairy product to produce a mixture of concentrated product and ice crystals. A portion of the ice crystals is separated from the mixture and heated to form a melt thereof. The mixture is washed with the melt to form a washed mixture of the concentrated product and the ice crystals, and the ice crystals are separated from the washed mixture and the concentrated product is recovered. The amount of ice crystals formed in the crystallizing step is sufficient that the recovered product has a solids content of at least about 20%.

Abstract: A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction and adding them to the low sugar fraction, and fermenting the low sugar fraction. A preferred method of separating the fruit juice into high and low sugar fractions is by fractional crystallization.

Abstract: A process for preparing a malt liqueur from a fermented wort initially comprising at least about 40% by weight barley malt. The process comprises an initial filtration of the fermented wort to provide an essentially particulate-free liquid comprising alcohol and water. The liquid is freeze concentrated to produce a concentrated alcohol liquid base to which can be added and mixed natural or synthetic flavorings to thereby produce a liqueur product.

Abstract: Described is a process for preparing dry acetaldehyde by means of freeze-drying a mixture of a modified food starch, water and acetaldehyde at a pH in the range of from about 7.2 up to about 7.5. The resulting product contains food grade acetaldeyde but does not contain any other by-products which are detrimental to the use of the material in foodstuffs, e.g., crotonaldehyde.

Abstract: A method for concentrating aqueous mixtures and particularly mixtures which contain volatile desirable components such as flavor constituents is disclosed. An aqueous feed mixture is cooled sufficiently to produce ice crystals therein. The ice crystals are removed from the chilled mixture to produce a liquid phase from which some of the water has been removed and which is therefore concentrated. The concentrated liquid phase is split into two portions, one of which is collected as a first product, the other being first treated to separate the volatile components, which are recycled to the freezing step in which the ice crystals are formed. The residual liquid after the volatile component separation is then concentrated thermally in a conventional fashion to produce a second concentrated product which can be mixed with the first product to produce a product having a desired solids concentration and containing at least a substantial proportion of the original volatile components present in the feed.

Abstract: This invention is concerned with a method for preparing a novel porous galenic form by lyophilization of an oil-in-water emulsion containing at least one pharmaceutically active ingredient, which comprises the following steps:(a) preparation of the lipid phase by stirring at a temperature lower than or equal to 80.degree. C. so as to mix all the lipid-phase components, the lipid phase thus prepared being in the liquid state;(b) preparation of the aqueous phase, which comprises at least one substance selected from the group consisting of organic fillers and thickening agents, by stirring at a temperature lower than or equal to 80.degree. C. so as to mix the water and the other components of the aqueous phase;(c) preparation of an emulsion under stirring at a temperature within the range of 10.degree. C. to 80.degree. C.

Abstract: A natural grapefruit juice concentrate prepared from natural grapefruit ingredients is disclosed. The concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. The concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The concentrate is prepared by separating natural grapefruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion, which comprises 7 to 20% solids and from 80 to 93% water, is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particulate solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained, and the concentrate is substantially free of oxidative degradation products.

Abstract: A controlled freezing-point dried food accompanied with its original freshness and having an excellent restoration ability to its original state is obtained by treating a fresh food in the presence of a freezing-point depression agent at a temperature of 0.degree. C. to a temperature in the range of the freezing-point controlled temperatures for prolonged period of hours without it being frozen thereby to make the food accompanied with cold-resistance, to maintain its original freshness and to improve its flavor and tastes and blowing chilled air of minus 5.degree. C. to 10.degree. C. with a stream rate of 0.5 m/sec. to 5 m/sec. onto the food for 5 to 600 hours.

Abstract: A method and apparatus for producing a concentrated extract from an ice crystal-fluid solution by suction separation of the ice crystal solvent. A multiple compartment drum is rotatably mounted within a tank containing the solution, a filter medium covering the compartments. A vacuum source selectively creates a suction in the compartments to draw the solution through the filter medium, the ice crystals remaining on the filter medium and the fluid passing into the compartments. The ice crystals are scraped from the filter medium and the fluid is recycled for further processing.

Abstract: This invention is concerned with a low bulk density lyophilized pharmaceutical parenteral dosage unit of Sodium Piperacillin and method of making same.