Abstract: A system and method of the purification of drinking water, ethanol and alcohol beverages is based on the action of hydrodynamic cavitation processing of microbiological and chemical contaminants, micro particles and colloidal particles. The fluid flow moves at a high rate through a multi-stage cavitation device and filtration module to generate hydrodynamic cavitation features in the fluid flow. The cavitation features generate changes in the velocity, pressure, temperature, chemical composition and physical properties of the liquid. The cavitation features also prevent the deposition of contaminants upon and remove contaminants from the surface of the filter module, reduce the load on the filter elements and increase the life of the filter module.

Abstract: Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are described.

Abstract: A grease is provided which has an improved inflow property of the grease into a lubrication unit and has a long life when used for bearings even under a high temperature environment. A grease composition comprising a base oil and a thickener, characterized in that the base oil contains an ester synthetic oil, the content of the ester synthetic oil is not less than 20% by mass of the total mass of the base oil and the thickener contains a diurea compound represented by the Formula (I): R1—NHCONH—R2—NHCONH—R3,??(I) wherein R2 is a C6-15 divalent aromatic hydrocarbon group, R1 and R3 are the same or different, and represent cyclohexyl or C8-22 linear or branched alkyl, and the molar ratio of cyclohexyl to the total of cyclohexyl and C8-22 linear or branched alkyl is 60 to 95%.

Abstract: The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.

Abstract: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.

Abstract: A method of treating used cooking oil provides for exposing agitated oil for up to five minutes to a mixture of sodium silicate and silica xerogel in powder form, and filtering resulting oil powder mixture to remove the powder. The ratio of sodium silicate to silica xerogel is 30-70% to 70-30%, preferably 50-50%. The sodium silicate comprises 26-28% of Na2O, 53-55% of SiO2, and 15-20% of H2O, with bulk density of about 29-37 lbs/ft3, whereas the silica xerogel comprises: 96-99% of SiO2, and 1-4% of Na2SO4, with bulk density of about 24-27 lbs/ft3, the particle size being between 35 and 50 microns. Alternative embodiments provide the exposure of the oil first to one component of the mixture and then to another or the exposure to a single treating agent comprising 8-19% of Na2O, 66-83% of SiO2, 8-14% of H2O, and 0.1-2% of Na2SO4.

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: The invention relates to an agent comprising vegetable oil, a hydrophilic colloidal metal oxide, a hydrophobic treated metal oxide and a mixture of polypropylene glycols, which, when added to pure edible fats or oils, provides same with a low spatter property when said oils and fats are used for the surface or deep frying of foods. Said antispattering agent does not alter the organoleptic properties or appearance of the oil or fat, such as smell, taste, color, transparency and stability at low temperatures, or produce any negative effects, such as the formation of scum during frying or the presence of particles.

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: 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: 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: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.

Abstract: A modified sol-gel method to create metal-rich siliceous material, such as colloidal silica or aluminosilicate particles is disclosed. Initially, the metal salt of choice is added to a silicic acid solution or a silicic acid solution containing aluminum salt. The aluminum is added to vary the metal-support interaction as it forms Al—O—Si linkages within the silica matrix. Besides aluminum, other metals can be added that form M—O—Si (M=Ti, B, etc.) linkages, which do not become reduced when treated with a reducing agent. Once the metal, silicic acid and/or aluminum salt is generated, it is subjected to colloidal growth by addition to a basic heel. Upon colloidal synthesis, the metal salt containing colloidal particle is left as is to maximize colloidal stability or is reduced with hydrazine to produce the zero valence metal-containing colloidal particle.

Abstract: The invention relates to a method of preparing a liquid, which contains proteins (esp. haze sensitive proteins), for subsequent separation of at least haze-forming material, when predetermined filter aids are used. The method includes the addition of protein-complexing agent to the liquid, which agent is capable of forming a complex with at least some sensitive proteins of the liquid, to result in a limitation of the residual haze of the liquid, obtained after the separation (e.g. filtration), step.

Abstract: The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

Abstract: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based on a catechin content of the unfermented tea leaves before the immersion in the ethanol or ethanol-water solution, and then extracting the unfermented tea leaves with warm water or hot water. The highly-efficient extraction of non-polymer catechins makes it possible to obtain a tea extract, which has an improved taste and does not produce sediment when added to beverages.

Abstract: A process for selectively removing caffeine from a caffeine-containing catechin composition, which includes dissolving the caffeine-containing catechin composition in a 9/1 to 1/9 by weight mixed solution of an organic solvent and water, and then bringing the resultant solution into contact with activated carbon alone or with activated carbon and also acid clay or activated clay; and a packaged beverage containing such a decaffeinated composition.

Abstract: Oil of improved quality is produced by treating the oil with an active substance capable of reducing the anisidine value of the oil. Food products comprising the oil of improved quality are also disclosed.

Abstract: The present invention relates to the transformation of food-grade sugars containing D-fructose, in caramels enriched in oligosaccharides with prebiotic activity by using solid acid catalysts, such as zeolites, clays or ion-exchange resins in its acid form, under heterogeneous conditions, or by using soluble acid polymer catalysts of high molecular weight, under homogeneous conditions, with the possibility of recycling the catalyst, being compatible with discontinuous or continuous production processes. The resulting caramel exhibits prebiotic properties, favoring the development of a beneficial intestinal flora and a repairing effect in the damaged colon.

Abstract: A modified sol-gel method to create metal-rich siliceous material, such as colloidal silica or aluminosilicate particles is disclosed. Initially, the metal salt of choice is added to a silicic acid solution or a silicic acid solution containing aluminum salt. The aluminum is added to vary the metal-support interaction as it forms Al—O—Si linkages within the silica matrix. Besides aluminum, other metals can be added that form M—O—Si (M=Ti, B, etc.) linkages, which do not become reduced when treated with a reducing agent. Once the metal, silicic acid and/or aluminum salt is generated, it is subjected to colloidal growth by addition to a basic heel. Upon colloidal synthesis, the metal salt containing colloidal particle is left as is to maximize colloidal stability or is reduced with hydrazine to produce the zero valence metal-containing colloidal particle.

Abstract: To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins.

Abstract: A method of operating a container filling plant for filling containers with filtered liquid, such as beer. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

Abstract: A process for stabilising a beverage against haze formation comprising treating the beverage with a stabilising agent comprising a particulate silica having a mean pore diameter of at least 6 nm and which has been modified by interaction with a water-soluble polymer having pendant pyrrolidone groups, the polymer being present on the silica in an amount from 5 to 35 percent by weight with respect to anhydrous weight of silica.

Abstract: The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

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: This invention relates to packaged tea beverages, which contain the following ingredients: (A) from 0.05 to 0.5 wt. % of non-polymer catechins, (B) magnesium, and (C) water-insoluble solid particles sized from 0.2 to 0.8 ?m. The contents of the ingredient (B) and ingredient (C) fall within specific ranges. These tea beverages contain non-polymer catechins at high concentration, are free from the formation of grouts or precipitates even when stored over a long term, and have a refined taste.

Abstract: A process for the production of a high purity isoflavone composition is disclosed. The process involves subjecting plant material to a primary chromatographic step to obtain an isoflavone enriched fraction and subjecting the isoflavone enriched fraction to a secondary chromatographic step. Also disclosed is a process that involves passing the plant material through an ultrafiltration membrane which has a molecular weight cut-off range that produces a plant material permeate prior to subjecting the plant material permeate to primary and secondary chromatographic steps.

Abstract: A preparation process of a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio exceeding 90/10 and not greater than 97/3, and separating a precipitate thus formed. The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in high concentration, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fibers of green tea, provide a reduced protein content, and make it easy to drink.

Abstract: The present invention relates to a method for production of a chlorogenic acid-containing material, including the method of contacting a coffee bean extract (A) with a mixture of a water-miscible organic solvent (B) and water (C) under such conditions that the weight ratio between the components (B) and (C) obtained after the mixture is mixed with the component (A) becomes 70/30 to 99.5/0.5; and recovering a solid portion. According to the present invention, a chlorogenic acid-containing material having a less disagreeable taste and less unpleasant odor can be obtained by a simple and convenient method.

Abstract: The invention relates to a filter layer containing an adsorbent for the directed removal of a substance which adversely affects the taste from a fluid composition, in particular from wine. As adsorbent, particular preference is given to using a zeolite which has the periodic structural unit (PSU) of faujasites, in particular with a ratio of Si/Al of ?5, preferably ?10. The filter layer of the invention is able to remove 2,4,6-trichloroanisole (mainly responsible for the cork taste) from wine; other advantageous flavours are, in contrast, largely not removed.

Abstract: The invention relates to a method and device for coating a device with time-release drugs by providing a plurality of micro coated pellets having different release rates on the surface of the medical device structure, e.g., a stent. Organizing the micro pellets with different release rates on the structure can result in the structure having a plurality of release regions with varying release profiles.

Abstract: An aqueous dispersion, having a silicon dioxide powder having a silicon dioxide content of 10 to 60 wt.%, wherein the aqueous dispersion is stable in the pH range of 2 to 6, the aqueous dispersion additionally contains at least one compound, which is at least partially soluble in aqueous solution in the pH range 2 to 6 in the form of polyvalent cations, these being stable in a silicate-like environment as an anionic component of the particle surface of the silicon dioxide powder, the quantity of cation-providing compound in relation to the surface of the silicon dioxide is 0.001 to 0.1 mg cation-providing compound/m2 silicon dioxide surface, the cation-providing compound being calculated as the oxide, and the zeta potential of the aqueous dispersion has values of less than or equal to zero.

Abstract: A filter aid for use in connection with the filtration of liquids is provided. In particular, a filter useful in connection with the filtration of beer is provided. In addition, a method of filtering liquids is provided. According to the method, a filter aid comprising angular, isotropic particles is introduced to a liquid before the liquid is passed through a filter. In particular, a method for filtering beer comprising the introduction of angular, isotropic particles as a filter aid to a stream of unfiltered beer such that a filtration cake comprising filter aid and solids filtered from the beer is formed.

Abstract: A silica xerogel, a process for making it, and a process for using it to reduce chill haze in beer includes incorporation in the xerogel of one or more alkali metals, optionally in combination with one or more alkaline earth metals. The pH of the xerogel is between 8.0 and 10.5, preferably between 8.5 and 10.0.

Abstract: The method of separating reversibly thermally precipitable oligomeric N-substituted (meth)acrylamides and conjugates thereof from aqueous solution includes thermally precipitating the oligomeric N-substituted (meth)acrylamides and the conjugates thereof from an aqueous solution in the presence of at least one salt and then filtering in the presence of at least one filter aid. The filter aid has a wet density of 0.2–0.3 g/cc and comprises?99% cellulose with fiber lengths<75 ?m (99%) and=?m (65%). The salt can be a potassium, sodium, ammonium, calcium and/or magnesium chloride, acetate and/or sulfate salt and can be present in the aqueous solution in a concentration between 0.01 M and 3 M.

Abstract: A premix composition for clarifying beverages like beer includes, by weight, (a) about 40 to 90%, preferably 60–85%, of silica xerogel having less than 10% water therein, preferably 5% or less, and a particle size, as defined by its mean volume average diameter MV, in both the dry state and as a 10% aqueous slurry, of less than 50?, preferably about 5–30?, and (b) about 10 to 60%, preferably 15–40%, of crosslinked polyvinylpyrrolidone having a particle size as defined, in the dry state, of about 10 to 50?, and about 30–60? in a 10% aqueous slurry, and a process of obtaining, chill-haze stabilized beer with substantial reduction in high molecular weight proteins, as well as polyphenols, flavanoids and tannins, in an efficient and effective single-step process at a rapid filter-flow rate, with undetectable residual soluble plyvinylpyrrolidone thereafter, and no microbiological growth in the premix, effective haze stability after time, and advantageous redispersibility of the premix used in the process.

Abstract: A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the presence of a yeast to convert carbohydrates to ethyl alcohol. The yeast and activated carbon are then removed and the fermented intermediate beer is subjected to treatment in series with an anion exchange resin, a cation exchange resin and an adsorption resin to remove undesired colors, odors and/or flavors. The resulting flavorless malt base can be used to formulate flavored malt beverages.

Abstract: A filter aid for use in connection with the filtration of liquids is provided. In particular, a filter useful in connection with the filtration of beer is provided. In addition, a method of filtering liquids is provided. According to the method, a filter aid comprising angular, isotropic particles is introduced to a liquid before the liquid is passed through a filter. In particular, a method for filtering beer comprising the introduction of angular, isotropic particles as a filter aid to a stream of unfiltered beer such that a filtration cake comprising filter aid and solids filtered from the beer is formed.

Abstract: The invention relates to methods and compositions for removing contaminants from edible cooking oils. Reduction in the accumulation of contaminants such as polar materials, free fatty acids, metals, color bodies, and soaps is achieved by treating the oil with a composition containing effective amounts of silica, acidic alumina, clay and citric acid. Removal of contaminants from oil according to the methods and compositions of the invention improves the quality of the oil and reduces costs as well as various health and safety concerns associated with the production of fried foods.

Abstract: There is proposed a silica gel for preventing the generation of haze in beer, a method of manufacturing the silica gel and a method of stabilization treatment of beer. The silica gel is provided with a specific surface area of 700-1000 m2/g, a pore volume of 1.1-1.6 ml/g and a average pore diameter of 6-10 nm, and has a relatively high adsorbability per unit weight. In the method of manufacturing the silica gel, the washed, hydrothermally treated, acid treated, ground and dried silica hydrogel is calcined at 400-800° C. for 10 seconds to 10 hours. A haze causing component can be removed from beer by contacting the silica gel with the beer and subsequently separating the silica gel from the beer.

Abstract: An adsorbent removes certain undesirable components from beverages, such as beer, and has a low beverage soluble iron (BSI) content. These undesirable components include contaminants which cause chill haze. The adsorbent includes two components, a silica component and a polyphosphate sequestering agent component, such as sodium tripolyphosphate (STPP). The process for using the adsorbent involves first contacting a beverage with an adsorbent to adsorb at least a portion of the undesirable components then separating the adsorbent from the beverage. The adsorbent may be formed by one of two methods or a combination of both. The first method involves adding the polyphosphate sequestering agent to a reactant, such as a sodium or potassium silicate solution, prior to or during the gelation stage. A second method involves adding the polyphosphate sequestering agent to the water wash after a hydrogel is formed.

Abstract: Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

Abstract: A process for treating used cooking oil or fat by passing the used cooking oil or fat from a used cooking oil or fat source to a holding vessel, and contacting the used cooking oil or fat with a predetermined amount of purifying material upon accumulation of a first predetermined amount of the oil or fat in the holding vessel. The used cooking oil or fat and the purifying material then are passed from the holding vessel to a filter apparatus upon accumulation of a second predetermined amount of the oil or fat in the holding vessel. The second predetermined amount of oil or fat is greater than the first predetermined amount. Upon passing of the used cooking oil or fat and the purifying material from the holding vessel to the filter apparatus, the purifying material becomes entrained in the filter apparatus. The used cooking oil or fat then is passed from the filter apparatus to the source.

Abstract: An apparatus 10 generates oxygenated water having a significantly reduced oxidation reduction potential (ORP). A carbon filter 100 removes particulate impurities from the water as it comes into the apparatus. A water softener 150 removes minerals from the water. A reverse osmosis unit 200 further cleans and purifies the water, removing any additional solids, and almost all the minerals and chlorides. A blender 250 adds a precisely measured amount of sodium bicarbonate or sodium carbonate to the water, thereby making it somewhat electrically conductive. The purified water having a measured quantity of sodium bicarbonate is stored in a tank 300 which also includes a recirculating pump 350 which keeps the water moving. By keeping the water moving, the minimum level of sodium bicarbonate required for electrical conductivity may be used. A pump 400 moves the water into an electrolysis cell 450, where current passing through the water separates a small amount of water into hydrogen and oxygen.

Abstract: The composition of the subject invention comprises a mixture of calcium silicate and citric acid and is utilized in a method for extending the useful life of the cooking oil by blending the calcium silicate with the citric acid, introducing the mixture to the cooking oil and allowing the mixture to mix in the oil through convection currents in the oil. The oil is filtered and the composition of the subject invention is added on a daily or other basis, dependent on use.

Abstract: Treatment and recovery of used frying oils uses combinations of adsorbents and antioxidants which provide unexpected improvements in used frying oil adsorptive and other properties, quality and service life such that the recovered frying oil can be reused. Used frying oil can be treated with a ternary mixture of adsorbents comprising calcium silicate, magnesium silicate and at least one of a porous rhyolitic material and silicon dioxide in effective amounts to unexpectedly and significantly reduce free fatty acids of the treated used frying oil as well as improve total polar component, oil stability and color thereof. Combinations of antioxidants can be included in the treated oil in effective amounts to provide unexpected, significant improvements in oil stability and service life of the treated used frying oil.

Abstract: The invention relates to an aggregated silica gel which has been produced from silica gel particles having a particle size of 1 to 20.mu., a surface of 200 to 1000 m.sup.2 /g and a specific pore volume of 0.4 to 2.5 ml/g and a binding agent selected from synthetic or natural phyllosilicate, pyrogenic silicon dioxide and organic polymers soluble in water or dispersible in water. Aggregation takes place by spray-drying a suspension having 1 to 25% solids. The product is suitable as a matting agent for coatings, as an antiblocking agent for polymer films and as a beer clarifying agent.

Abstract: A process for preparing chocolate or a fat containing confectionery material which comprises incorporating from 0.01 to 0.5% by weight of a silicon dioxide into the chocolate or a fat containing confectionery material during its preparation.

Abstract: Epoxy-polymerized tannin/inorganic oxide composite particles are obtained by polymerizing the tannin with a polyepoxy crosslinking agent in situ on inorganic oxide particles. The compositions of the invention are capable of achieving the performance of tannin in beverage treatment applications without tannin's associated filtration disadvantages.

Abstract: A filter is formed from a laminate of two sheets having a layer of adsorbent material and a layer of flavor enhancing material in the form of a flavor or supplement layer sandwiched between the sheets. Preferably, the adsorbent layer and the flavor or supplement layer are applied by a printing process.