Abstract: The invention provides a solid vegetable fatty product the fundamental ingredient of which is olive oil, preferably extra virgin olive oil (EVOO), with the rest of the ingredients being deodorized cocoa butter, liquid sunflower lecithin, liquid microcrystalline cellulose, and where appropriate, stabilizer consisting of mono- and diglycerides of fatty acids of vegetable origin. Likewise, the invention relates to the use of the product in cooking and in manufacturing pastry and confectionery products as a substitute for butter and margarine.

Abstract: The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a reverse osmosis, RO, filter (110) at a first temperature, the pre-determined pressure being sufficient to allow reverse osmosis, thereby concentrating the dairy product (dp). Preheating (230) the concentrated dairy product (dp) at a second temperature for a second period of time to stabilize the concentrated dairy product (dp). Homogenizing (240) the stabilized concentrated dairy product (dp) to reduce a size of particles in the stabilized concentrated dairy product (dp). Heating (250) the stabilized concentrated dairy product (dp) at a third temperature for a third period of time to reduce microorganisms in the stabilized concentrated dairy product (dp), thereby forming the heat-treated concentrated dairy product (cdp).

Abstract: The present invention is directed to processes for producing pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially 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 3.4 to solubilize the bulk of the protein and forming an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. Also described is the preparation of an acid soluble protein product and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution.

Abstract: Provided herein include caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. Also provided are methods for the production of caffeinated, partially decaffeinated, and decaffeinated paraxanthine beverages, coffees and paraxanthine coffee beverages. In some embodiments, disclosed compositions may provide consumers with increased alertness and wakefulness, while preventing side effects commonly associated with caffeinated drinks.

Abstract: The present invention recognizes that there is a long felt need for the ability to produce extracts of natural products, such as but not limited to wood, in order to provide flavoring to foods and beverages, including but not limited to non-alcoholic and alcoholic beverages. A first aspect of the present invention generally relates to a method of making a flavored extract of at least one natural product such as wood. A second aspect of the present invention generally relates to a product produced ty the method of the first aspect. A third aspect of the present invention generally relates to a method of making a food or beverage including a product of the first aspect. A fourth aspect of the present invention generally relates to a food or beverage produced by a method of the third aspect. A fifth aspect of the present invention generally relates to aspects of the present invention particularly adapted for beer.

Abstract: There is provided a method for the treatment of wood particles for use in the production of alcoholic beverages, comprising the steps of: (a) washing the wood particles with water under agitation at a temperature of at least 60° C.; wherein the wood particles may optionally already be toasted; (b) removing the water from the wood particles; (c) thermally drying the wood particles; (d) toasting the wood particles to obtain wood particles according to the invention; (e) optionally, incubating the wood particles according to the invention with an aroma-bearing liquid, the subsequent removal of any overlying aroma-bearing liquid, and, optionally, the subsequent drying the wood particles according to the invention to obtain aromatised wood particles according to the invention.

Abstract: A particulate plug for removing a preservative from a solution, suspension, or emulsion comprising a drug is presented. The plug comprises microparticles of oxidized polyolefin (OxPO). The microparticles are irregular-shaped rigid aggregates and are sized and packed to yield a hydraulic permeability greater than 0.01 Da. The OxPO have absorbed portions of a preservative to be removed and/or a drug for delivery in solution, as can the copolymer.

Abstract: A particulate plug for removing a preservative from a solution, suspension, or emulsion comprising a drug is presented. The plug comprises microparticles of oxidized polyolefin (OxPO). The microparticles are irregular-shaped rigid aggregates and are sized and packed to yield a hydraulic permeability greater than 0.01 Da. The OxPO have absorbed portions of a preservative to be removed and/or a drug for delivery in solution, as can the copolymer.

Abstract: The method begins with an oil which in one embodiment is cannabis crude oil derived from a cannabis plant. Oil is placed within a container having an open upper portion and with the oil preferably only filling up less than half of a volume of the container. The container and oil therein are placed within a vacuum oven where the oil is heated over time to a preselected temperature. A vacuum is then drawn on the oil while it is within the oven. Initial vacuum application is carefully applied to avoid the oil boiling over and out of the container. Vacuum residence time continues for a preselected duration, while gaseous terpenes are drawn from the oven toward the source of vacuum, such as a vacuum pump, by way of a cold trap/condenser. This cold trap is sufficiently cold that terpenes are condensed into a liquid form and collected therein.

Abstract: Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using the ultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. The ultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage.

Abstract: The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration techniques, such as microfiltration and ultrafiltration, are required. By carefully controlling the process parameters, a product is obtained in which most of the major components are within the desired range for an infant formula base product. The invention also relates to products obtainable by the process according to the invention.

Abstract: Provided is a method of producing a purified chlorogenic acid-containing composition, including: a first step of dispersing or dissolving a raw material chlorogenic acid-containing composition in an aqueous solution of organic solvent; a second step of removing a precipitate from a dispersion or a solution obtained in the first step; and a third step of bringing a solution obtained in the second step into contact with activated carbon including activated carbon (A) having a pore volume of from 0.3 mL/g to 1.0 mL/g and activated carbon (B) having a pore volume larger than that of the activated carbon (A), in which a difference [(B)?(A)] in pore volume between the activated carbon (A) and the activated carbon (B) is from 0.1 mL/g to 1.5 mL/g.

Abstract: Low-dusting, granular compositions are provided that comprise at least 15% by weight crosslinked polyvinylpyrrolidone.

Abstract: Systems and methods for detecting an analyte of interest in a sample. The system can include a first container comprising a filter portion. The filter portion can include a filter comprising a filtrand of the sample on a first side of the filter. The system can further include a second container comprising the filter portion coupled to a detection portion comprising a microstructured surface. The method can include providing the first container, coupling the filter portion to the detection portion to form the second container where the first side of the filter faces the microstructured surface, and centrifuging the second container toward the microstructured surface. The method can further include inverting the second container after centrifuging to decant the supernatant from the detection portion, such that a concentrate comprising a sediment of the sample is retained in the microstructured surface, which can be interrogated for an analyte of interest.

Abstract: The invention provides an apparatus and a method that reduces fluid loss from a cask during a maturation process by sealably enclosing the cask in a vessel that provides an expansion volume to receive fluid vapor from the cask, a monitoring system and a method that monitors fluid loss from a cask during a maturation process using a light source and a detector to determine the presence of fluid vapor in the vicinity of the cask, a corresponding system for controlling a maturation process in which environmental conditions are controlled, and a cask leak testing system and method making use of the above.

Abstract: Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice.

Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.

Abstract: A method (10) of making a wood insert (50) from a dismantled stave (20) of a barrel (12), such as a used bourbon barrel. The method (10) comprises the steps of conditioning the exterior surface (24) of a dismantled stave (20); and profiling the conditioned stave (30) to increase its aging surface area. The profiled stave (20) can then be heat treated (e.g., toasted and/or charred) to create the wood insert (50). The insert (50) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: Disclosed herein are compositions of, and methods of use for, molecularly imprinted polymers useful for extracting and/or detecting target molecule compounds of wine.

Abstract: The present invention provides a finings formulation comprising pectin and methods of using pectin in a fining process to produce fined beverages, particularly beers.

Abstract: Provided are a preparation process of a purified green-tea extract capable of easily and efficiently removing a turbidity component contained in a green tea extract; a purified green-tea extract prepared by the preparation process; and a packaged beverage containing the purified green-tea extract. The preparation process of a purified green-tea extract containing, in the solid content thereof, from 36 to 99 mass % of non-polymer catechins comprises bringing a green tea extract into contact with a mixed solution containing an organic solvent and water at a mass ratio of from 65/35 to 97/3 and active carbon and/or acid clay or active clay, adjusting the organic solvent/water mass ratio of the resulting solution to from 0/100 to 85/15, and then separating the turbidity component thus separated.

Abstract: A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.

Abstract: A process for removing water and solutes from the lumens of green wood, while leaving the cell walls throughout the wood uniformly fully swollen, comprises subjecting the green wood to supercritical carbon dioxide.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: The invention pertains to a particulate composition comprising calcium lactate and calcium citrate microparticles having an average diameter from 0.1 ?m to 20 ?m, wherein the composition is in the form of particles with an average diameter from 25 ?m to 1 ?m, wherein the ratio by weight of calcium lactate to calcium citrate, based on the dry weight, is 80:20 to 30:70 , and wherein the calcium lactate is a non-polymeric agglomeration agent for the calcium citrate microparticles. The invention further relates to a process for producing the particulate composition wherein an aqueous solution of calcium lactate comprising calcium citrate microparticles is spray-dried to the particulate composition, to the use of the particulate composition as calcium-enhancer, and to alimentary products.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

Abstract: The present invention provides a method of reducing chill haze in a protein containing liquid (especially beverages resulting from fermentation such as beer and wine) by contacting the liquid with silica microgels having an average microgel diameter of at least 18 nm, more preferably at least 45 nm, and most preferably at least 70 nm. It has now been discovered that microgels having an average microgel diameter of less than about 18 nm do not adequately reduce chill haze of a protein containing liquid. In particular, while microgels having an average microgel diameter of less than about 18 nm cause the coagulation of haze-forming components, these components remain suspended in liquid and continue to cause haze despite allowing the liquid to settle for long periods of time.

Abstract: Provided is a packaged Oolong-tea beverage which contains an Oolong tea extract having a tannin/Brix ratio of from 200 to 265 (mg/100 mL/wt. %) and has a non-polymer catechin content of from 0.06 to 0.5 wt. %. The packaged Oolong-tea beverage of the present invention contains a high concentration of catechins and at the same time, tastes good without losing the original taste of Oolong tea.

Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

Abstract: The present invention relates to a process for extracting carbonylated compounds from a drink by liquid-solid extraction with a functionalized inert support containing nitrogenous nucleophilic functional groups. Advantageously, according to the present invention, the drink is wine or fruit juice. The process according to the present invention is advantageously applied to the reduction of the sulphur dioxide combination capacity of a drink such as wine.

Abstract: The present invention provides a method for preventing or reducing haze development in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more haze-forming components bind to the silane-treated silica filter media and are removed by filtration. In addition, particulates in the beverage are removed by filtration. Beverages that tend to develop haze on standing and/or chilling such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. This haze in a beverage is mainly caused by polyphenols and proteins. The present invention provides a method that can reduce the levels of both polyphenols and proteins. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

Abstract: Provided is a coffee composition which does not generate hydrogen peroxide in the body even if it is taken for long periods of time. The coffee composition has a hydroxyhydroquinone content of 0 to 0.00005 wt. %.

Abstract: Provided is a coffee composition having an excellent hypotensive effect. The coffee composition has the following components (A) and (B): 0.01 to 1 wt. % of chlorogenic acids (A), less than 0.1 wt. %, based on the weight of the chlorogenic acids, of (B) hydroxyhydroquinone.

Abstract: The invention relates to a method for removing odor from vinegar comprising: a) increasing the pH of the vinegar with base to at least 6; b) maintaining said pH for at least 15 minutes at 40-90° C.; c) adding acid to obtain vinegar having pH between 6 and 8, if the pH of the vinegar of step b) is 8 or higher.

Abstract: A method (10) of making a wood insert (50) from a dismantled stave (20) of a barrel (12), such as a used bourbon barrel. The method (10) comprises the steps of conditioning the exterior surface (24) of a dismantled stave (20); and profiling the conditioned stave (30) to increase its aging surface area. The profiled stave (20) can then be heat treated (e.g., toasted and/or charred) to create the wood insert (50). The insert (50) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.

Abstract: The present invention relates to liquid clarification. More closely, the invention relates to beverage clarification, such as reduction of colloidal (not microbial) haze-causing substances in beer or related beverages such as wine, juices, flavorings etc. The method of the invention uses a hydrophilic surface for adsorption of haze-forming substances by hydrogen bonding interaction properties between the surface and the haze-forming substances.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

Abstract: To provide a packaged high-catechin beverage in which a low-caffeine green tea extract is added. A packaged beverage containing from 0.03 to 1.0 wt % of non-polymer catechins, in which a low-caffeine green tea extract obtained by a method of brining a green tea extract into contact with a 91/9 to 97/3 by weight mixture of an organic solvent and water, activated carbon, and acid clay or activated clay is added.

Abstract: The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.

Abstract: A means of preventing TCA taint from contaminating liquid foods and beverages is provided by incorporating molecular sieves into the manufacturing process and/or packaging materials in order to selectively adsorb the taint molecules while preserving the food's or beverage's flavor and aroma profiles. Also provided are methods and devices for remediating TCA taint present in the consumer's liquid foods and beverages.

Abstract: From palm oil, valuable compounds like the tocochromanols, carotenoids, phytosterols and other can be derived in the new process. Fractions derived from crude palm oil, already enriched to some extent in tocochromanols, carotenoids, phytosterols, and others, are treated by supercritical fluid technology in a unique combination of counter current separation with selective adsorption and desorption using supercritical fluids.

Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: An impurity removal system for purifying wine removable from a wine source. The system includes a filtered wine container defined by a collection portion and having an opening for introducing the wine to the collection portion filtration device which is in operable communication between the wine source and the container, such that at least a portion of the wine introduced from the wine source is in fluid communication with the filtration device prior to collection in the collection portion of the filtered wine container. In operation, the wine is removed from the wine source, introduced to the system, passed through the filtration device and filtered wine flows into the collection portion of the filtered wine container. Vacuum-based and pressure-based filtration systems are also disclosed, as well as a method of removing impurities from wine.

Abstract: The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 ?m to 25 ?m, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 ?m and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: The present invention relates to liquid clarification and stabilization. More closely, the invention relates to both clarification by removal of suspended particles, as well as stabilization against formation of non-microbial haze via reduction of haze forming substances in various liquids. The haze forming substances are proteins and polyphenol tannins which occur in various plant related fluids such as beer wine, juices, flavorings, plant extracts, and even bioprocess streams. The method of the invention accomplishes both size based removal of colloidal non-haze related particles as well as adsorption based removal of haze forming substances without a need for added flocculants. The to method of the invention utilizes hydrophilic surfaces for adsorption of haze forming substances with such surfaces presented by materials arranged in manner so that size based exclusion of suspended particles is also achieved.

Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.

Abstract: The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods.