Abstract: The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

Abstract: A single-serve container brewer and coffeemaker is disclosed. The brewer includes a monolithic cylindrical body with internal tapers designed for use with any products available in the single-serve K-CUP®-style prepackaged containers. It will also accommodate reusable, refillable container formats such as CAFÉ CUPS™ and the new fluted K-CUP® design using the included elastomeric seal/adapter. To brew a beverage, a single-serve container is placed in the brewer. The brewer is placed on top of a cup or mug. Hot water or other suitable liquid is poured into the brewer's reservoir. The brewer holds and seals the single-serve container in place as the liquid flows by gravity through the brewing medium inside the container. The brewed beverage is collected in a cup, mug or other suitable container. Products available in the single-serve format include coffees, teas, hot chocolates, soups and other medium suitable or amenable to gravity drip brewing or mixing.

Abstract: Present embodiments generally relate to a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge has a body portion, a first filter element, and a second filter element. The cartridge can include a single serving of coffee or another beverage component or precursor. The cartridge can be formed of a biodegradable and/or compostable material. In some embodiments, at least one of the filters is configured to stretch when pressed by a tamping head, thereby allowing the tamping head to be received in the cartridge to facilitate tamping of the beverage component or precursor.

Abstract: Beverage additive cartridges, beverage brewing systems and methods of brewing a beverage whereby a beverage additive cartridge containing an ingredient is used in combination with a beverage brewing cartridge to add the ingredient of the additive cartridge to the brewed fluid flow of the brewing cartridge. The resultant brew is an ingredient-brewed fluid mixture that outflows a brewing machine via an outlet probe.

Abstract: The present invention concerns an injection-molded capsule for use in a food preparation machine, said capsule for use in a food preparation machine comprising: (i) a structure (1) with a lower side (2), at least three pillars (3) extending from the lower side and linked to a circular upper frame (4) which defines the surroundings of the capsule top side, the pillars (3) having cross-sections S1, S2 and S3, the lower side (2) being a solid wall that comprises a dispensing opening (5) and is centered across the vertical symmetry axis VSA of said capsule, and (ii) a label (6) attached to the outer surface of the lower side (2), pillars (3) and upper circular frame (4), thus forming an envelope that defines capsule side walls, characterized in that the injection point IP of the capsule is off-centered in the vicinity of said dispensing opening (5), opposed the pillar (3) having a cross-section S3 relatively to the axis VSA, and in that S1=S2 and S3>S1.

Abstract: A method and an apparatus for decocting ingredients in a solvent. The apparatus including a container for containing the solvent, a recipient for containing the ingredients, the recipient being placed inside the container, a pipe connecting a bottom part of the container and a bottom part of the recipient, a pump placed in series with the pipe for circulating the solvent from the bottom part of the container to the bottom part of the recipient.

Abstract: A method of extracting oil from algae by drying algae paste to a predetermined moisture content, contacting the algae paste with a polar solvent to make an algae-solvent solution and extracting oils from the algae paste into a solvent-oil solution, and separating extracted algae from the solvent-oil solution. An oil of whole and unhydrolyzed phospholipids, whole and unhydrolyzed glycolipids, lysolipids, and carotenoids extracted by the above method. An omega-3 fatty acid of docosahexanoic acids (DNAs) and eicosapentaenoic acids (EPAs) extracted from the above method. Isolated nutraceutical grade and pharmaceutical grade oil derived from algae and being free of toxins extracted by the above method. Isolated oil derived from algae including at least one omega-3 fatty acid of DHA and EPA at least partially in the form of whole and unhydrolyzed phospholipids and whole and unhydrolyzed glycolipids extracted by the above method.

Abstract: A capsule (1) for the preparation of a beverage from a brewing device that comprises a receptacle (50) for enclosing at least part of said capsule, said capsule comprising a lateral wall (2), an upper inlet wall (3) and a lower outlet wall (4) forming a hollow body (5) where a brewing product is contained, a flange rim (6) laterally extending from said capsule, at least one sealing protrusion (10) located on an upper surface (6a) of said flange rim for providing a sealing engagement with said receptacle (50) when in use in said brewing device. Said sealing protrusion comprises a portion having a substantially triangular cross-section with two sides (11, 12) lying on two straight lines that extend from said upper surface (6a) of the flange rim (6) and are incident one to the other in one point (B).

Abstract: Systems, methods and cartridges for carbonating a precursor liquid, such as water, to form a beverage. A carbon dioxide source can be provided in a cartridge which is used to generate carbon dioxide gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the carbon dioxide source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the carbon dioxide source and/or beverage medium may make for an easy to use and mess-free system for making carbonated beverages, e.g., in the consumer's home.

Abstract: A device (1) for extracting an ingredient in a cartridge (9) by supplying an extraction liquid such as heated water into such cartridge, comprises: upstream and downstream cartridge enclosing parts (7,8) relatively movable between an open position for inserting and/or removing such cartridge and a closed position for forming an extraction chamber (11) enclosing such cartridge during extraction; and a cartridge handling arrangement comprising a cartridge holder (10), in particular a holder fixed to or integral with the upstream part or the downstream part, for receiving and holding such cartridge against gravity when inserted and descending under gravity between the enclosing parts in the open position prior to forming the extraction chamber (11).

Abstract: An apparatus 110 for increasing extracts 100E taken from cellular plant tissue 100 has a preparation container 114 for holding the cellular plant tissue 100, the container 114 having an inlet or opening 112 to receive a fluid 101 to wet the cellular plant tissue 100 and take extracts 100E from the cellular plant tissue 100 to create a fluid with extracts mixture 101E, and an outlet to pass the fluid with extracts mixture, a lower portion of the container is a holding vessel 111 to receive the fluid with extracts 101E; and an acoustic shock wave device 43 for transmitting shock waves 200 to the wet cellular plant tissue 100 to enhance release of extracts 100E into the fluid 101.

Abstract: A method for extracting aromatic substances from solid plant based aroma bearers in a brew liquid, in particular in beer, comprising the steps: receiving a supply of aroma bearers in a process container, and flowing the process container through with a brew liquid, wherein the brew liquid flows through the process container with the supply of aroma bearers in at least one turbulent vortex flow.

Abstract: The present invention relates to a beverage mixing apparatus. Specifically, the present invention relates to a filter containing coffee, tea, or another additive to be mixed with a liquid. The filter is formed into a ball and attached to a rigid stick for stirring and mixing the contents of the present invention into a liquid. The filter may keep solid beverage additives separate from the liquid while still allowing the two to mix. Soluble additives may pass freely through the filter.

Abstract: A system comprises a cartridge (9) containing a beverage ingredient and a device (1) for brewing the ingredient in the cartridge by supplying a brewing liquid such as heated water into the cartridge. The device has upstream and downstream cartridge enclosing parts (7, 8) relatively movable between an open position for inserting and/or removing the cartridge and a closed position for forming a brewing chamber (11) enclosing the cartridge during brewing. The brewing chamber (11) has a confining expansion space (12) which is: unoccupied by the cartridge (9) when the enclosing parts (7, 8) are in the closed position enclosing the cartridge; and occupied by the cartridge upon expansion thereof caused by exposure of the ingredient to the brewing liquid.

Abstract: A method and apparatus for increased yields of water-soluble polyphenols from plant seeds is provided. The method includes inducing seed germination within a selected range of temperatures. The method also includes inducing germination in an atmosphere having elevated carbon oxygen concentration and/or a reduced concentration of oxygen. The method further includes exposing the seeds to light and extracting water-soluble polyphenols with an aqueous solution without adding an organic solvent such as alcohol.

Abstract: A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2) comprises: —a first part (10); —a second part (20) that is movable towards the first part, in particular along a longitudinal axis (1?), into a closed position for holding the receptacle in such unit and relatively apart from the first part into an open position for inserting the receptacle into such unit and/or for removal therefrom; —a fastening device (11, 21) having a fastened configuration for fastening together the first and second parts (10, 20) in the closed position and an unfastened configuration such to enable movement of the first and second parts out of the closed configuration; and —an actuator (30) movable between an open configuration and a closed configuration to drive the first part and the second part between the open and the closed positions.

Abstract: Various aspects provide for extracting siliceous particles. Siliceous particles may include or be derived from diatoms. Certain embodiments provide for segregating suspensions into two or more segregation products. In some cases, a first product includes siliceous particles, and a second product may include hydrophobic species. Certain aspects provide for extracting non-siliceous biomass (e.g., lipids).

Abstract: An improved desolventizer toaster and methods are provided wherein a solvent vapor recycle system may be employed to recycle solvent vapor throughout a portion of the desolventizer portion of the apparatus housing. In other embodiments of the invention, a water vapor recycle system may be employed to recycle water vapor throughout a portion of the toaster portion of the apparatus housing. The solvent vapor recycle system may comprise an appropriate meal dust separator, blower and superheater. The water vapor recycle system may comprise an appropriate ejector or blower and superheater. Water vapor recovered in the solvent extraction process may be used as a water vapor feed to the heated water vapor recycling system.

Abstract: The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of: a) introducing water in the capsule to submerge the tea leaves in the capsule enclosure, then b) introducing water at a soaking flow of at most 80 ml/min, then c) introducing water in the capsule until the required volume of beverage is delivered, wherein during at least one period of step b), water is introduced in the capsule at least once at a stirring flow superior the soaking flow to stir tea leaves.

Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.

Abstract: Aspects of the present disclosure relate to the brewing of beverages from a liquid, such as water, and a flavor base, such as tea, cocoa, or coffee. Specifically, aspects of the present disclosure enable the brewing of beverages at a rapid rate by enabling removal of spent flavor base (e.g., coffee grounds) from a brewing chamber. In one embodiment, a filter is provided in fixed attachment with a wiper. After a brewed beverage is forced from the brewing chamber through the filter, the filter can be removed from the brew chamber. Removal of the filter causes the wiper to pass over the brew chamber, sweeping away spent flavor base and preparing the brew chamber for subsequent use. In some embodiments, a scraper may be positioned such that removal of the filter from the brew chamber causes the scraper to remove spent flavor base from the filter and/or wiper.

Abstract: The present invention provides means of allowing an edible oil to contain useful components derived from an oil-containing raw material, such as polyphenols, efficiently. The present invention is a process for producing an edible oil, wherein when the edible oil is expressed from an oil-containing raw material, a diacylglycerol-containing oil or fat is added to the oil-containing raw material so that the diacylglycerol content in the oil or fat obtained after the oil expression is 4% by weight or more.

Abstract: A dispenser for a nutritional composition comprises a water reservoir, water heating means, water discharge means, a bacterial filter between the water heating means and the water discharge means such that heated water passes though the filter prior to discharge from the dispenser, and means to heat surfaces of the dispenser which come into contact with filtered water.

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: In accordance with one embodiment, a pressed coffee maker is provided. The coffee maker can comprise a tank for storing coffee solution; a screen disposed in the tank for pressing coffee grounds in the tank; and a squeegee to clean the tank. A removable bottom can be used to both add new coffee grounds and remove used coffee grounds.

Abstract: A device for preparing a ready-to-use liquid product from a semi-finished product where the semi-finished product is arranged in a first container, the device having an injector for supplying an amount of liquid into the first container for providing the ready-to-use liquid product, and the injector configured to evacuate the ready-to-use liquid product from the first container into a second container.

Abstract: A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.

Abstract: A coffee-holding funnel for moka-type coffee machines and a moka-type coffee machine utilizing such funnel are described. The funnel and the moka are adapted to be used with single-use capsules containing ground coffee.

Abstract: This disclosure relates to improvements in beverage/food product preparation systems and in particular to beverage/food product preparation systems comprising machines of the type which use pre-packaged cartridges containing beverage or food ingredients. The cartridge (30) contains one or more beverage or food ingredients for use in a machine for preparing a beverage or food product from said ingredients. The cartridge (30) comprises a base (34), an outlet aperture (37) in the base (34), and a collar (38) extending from the cartridge base (34) around the outlet aperture (37). The cartridge (30) is inserted into a holding receptacle (14) of a machine the collar (38) interacts with an element (65) of the machine and the collar (38) is configured to determine the pressure in the cartridge (30) during the preparation process.

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: The disclosure proposes a method of producing a beverage, comprising the steps of introducing a first portion of solvent into a container (11) stored with raw ingredients, the first portion of solvent having a first temperature; introducing a second portion of solvent into the container (11), the mixture of the first portion of solvent and the second portion of solvent having a second temperature that is lower than the first temperature; and grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage.

Abstract: A kit comprising a beverage cup (30), an infusible material used in the preparation of the beverage in a closed compartment within the cup (30) and a drink-through lid (1) for the beverage cup (30) the lid (1) having a filter to filter out the infusible material from the beverage. The drink-through lid (1) comprising a lid body (2) with a drink-through aperture (5) defined in the lid body through which a beverage (40) can exit the lid (1 (while drinking when the lid (1) is on the beverage cup (30). The drink-through aperture (5) comprises an area of the lid (1) in which there is defined at least 20 apertures, the apertures being large enough to allow a beverage to be drank through the lid whilst obstructing passage of a filtrate material (50).

Abstract: The invention relates to a process for improving the flavor of roasted Robusta and Arabica quality coffee and is characterized by modifying roasted coffee flavor precursors in aqueous extracts of green coffee beans.

Abstract: A single stage straight forward process for extraction and isolation of lutein ester from the dried petals of marigold flowers Tagetes species using the carbondioxide as the supercritical fluid was developed. The pressure maintained for the extraction was up to 625 bar and at temperature up to 750 Centigrade. Lutein ester of high strength and purity up to 70% was achieved for the first time in single stage from the dried petals of marigold flowers-Tagetes species while enrichment of the lutein ester content up to 98% was achieved by crystallization of the lutein ester obtained from supercritical carbon dioxide extract (SCFE). The high strength and purified lutein ester isolated by supercritical fluid-single stage extraction process are free from saturated fat, oil, waxy impurities and serve as a safe source of nutritional supplement for human consumption and color additive for human foods.

Abstract: A system and device for preparing a liquid beverage from a cartridge. The device includes a supply unit for supplying an injection fluid into the cartridge, a cartridge holder configured to accept and support the cartridge with the cartridge holder being detachable from the device. A complementary insertion mechanism of the device is configured to receive the cartridge holder in the device. The cartridge is positioned in the supply unit in an injection position with its injection surface substantially in an inclined plane relative to the horizontal plane and the injection mechanism is offset from the highest edge of the cartridge. The cartridge holder preferably comprises a linear wedge-shaped insertion member having a bearing surface inclined along an angle. The method of operation of the system and device are also disclosed.

Abstract: Kit (1A) for the preparation of a beverage in a centrifugal brewing device (30) comprising a capsule (2) by feeding liquid in the capsule and rotating the capsule along a central axis (I) to produce centrifugal forces on the liquid traversing the capsule thereby forcing the beverage out of the capsule by such centrifugal forces, wherein the capsule comprises containment walls forming a main cavity (4) of central axis (I) containing beverage ingredients; wherein said kit further comprising an insert (3) which is separate from the capsule and comprising a ring-shaped portion (5) intended to form a valve engaging portion engaging against a valve means (33) of the centrifugal brewing device.

Abstract: The present invention relates to artificial oil bodies comprising oleosin (which, as presently defined, also encompasses caleosin, steroleosin and polyoleosin), a surfactant such as a phospholipid, and an oil comprising fatty acids, such as polyunsaturated fatty acids having four or more double bonds. The present invention also relates to methods of preparing said artificial oil bodies. These AOBs may further comprise other molecules such as bioactive molecules, used in a wide variety of products, and are particularly useful for producing oxidatively stable oil-in-water emulsions in the absence of added antioxidants. The present invention further encompasses a method for the partial purification of oleosin from a plant extract.

Abstract: The present invention refers to a capsule used in the production of a beverage, including an actuation element that configures the section of passageway and controls the moments of entry and exit of a pressurized flow through the capsule. In particular, this actuation element is previously configured and dimensioned and/or is actuated in such a way that carries out a certain displacement as a result from the application of an actuation force of mechanical and/or hydraulic nature. Such a dimensioning of the actuation element and, therefore, of the combination of necessary actuation forces or of the timing of respective application, is carried out as a function of parameters including the type of aromatic substance, the average dimension of the respective grain, or the volume of beverage to be obtained, so that it is provided a system of capsules that allows an effective extraction of different types of beverages, by means of only varying the respective actuation element.

Abstract: The present invention refers to a capsule containing at least one aromatic substance for producing a beverage by means of its crossing by a pressurized fluid flow, and comprising at least one controlled opening element retained in a removable manner at least in one zone of the capsule facing the flow upstream and/or downstream. Said controlled opening element, by means of applying at least one certain actuation force exerted by a respective extraction device, may be displaced in at least linear or rotating fashion from an initial retaining position, that produces the airtight closure of the capsule, to at least one following position, thereby releasing at least one section of flow passageway of previously defined configuration and dimension in view of an optimized flow distribution inside said capsule.

Abstract: An apparatus is provided and, in one example embodiment, includes a plurality of holes occupying a center region of the apparatus. The apparatus also includes a perimeter that surrounds the holes such that an end user can grasp the perimeter when utilizing the apparatus. An object may be placed in contact with the holes and the perimeter folded inward toward the center region such that twisting of the apparatus extracts liquid from the object. In more specific embodiments, the holes are substantially equidistant from each other or staggered. The apparatus can be square in shape. In still other embodiments, the apparatus includes a recessed cavity, where the object is placed in the cavity before the twisting operation occurs.

Abstract: The present invention is related to a method for reducing the saturated fatty acid content of milk fat. The milk fat is subjected to fractional crystallization to recover an olein fraction. Then the olein fraction is subjected to short path distillation to obtain a residual milk fat fraction that has not been evaporated and has a reduced saturated fatty acid content.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A portioned container (1), for the preparation of a beverage in a beverage producing device, comprising a body (2) having a main cavity (3) and a foil (6) connected to the body for closing said main cavity; said main cavity (3) containing beverage ingredients (5), wherein the foil (6) is perforable in axial direction above the cavity by an elongated intruding member (15) of the beverage preparation device, wherein the foil (6) comprises at least a base layer (7) and at least a tightness-producing layer (8); said tightness-producing layer (8) constituting an inner layer underneath the base layer (7); wherein said tightness-producing layers (8) and said base layer (7) are adhesively bonded above the cavity (3) at least in a first region (9) of the foil and are free of adhesive bond in at least a second region (10) or tightness-producing region of the foil such second region being the region intended for being perforated by the elongated intruding member (15) forming a tightness engagement with the surface of th

Abstract: Pod for the preparation of a beverage in a centrifugal brewing device by feeding liquid through said pod and rotating the pod along a rotating axis “I” in the device to produce centrifugal forces on the liquid traversing the pod thereby forcing a beverage out of the pod by such centrifugal forces, wherein the pod comprises containment walls containing beverage ingredients; said containment walls being essentially made of porous filtering material and comprising a top wall from which a central funnel (10) comprising liquid inlet openings extends inwardly in the pod

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The present invention relates to a capsule (1) designed for insertion in a beverage production device (23) for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing liquid through the substance using centrifugal forces, the capsule comprising:—a body (2) comprising a bottom end and an open end;—an upper wall (3) for covering the body at its open end;—an enclosure (14) between the body and upper wall containing a predetermined amount of beverage substance; the capsule comprising a flange-like rim (4) extending outwardly from the body (2), wherein the flange-like rim comprises an annular force ring (8) designed for being engaged by an enclosing member (49) of a dedicated beverage production device (23), wherein the force ring comprises at least one curved, folded part (16) forming of at least one ply of material.

Abstract: A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: Capsule (1) designed in particular for preparing a beverage by centrifugation of a capsule in a centrifugal preparation device, comprising:—a body (2) comprising a containment wall delimiting a main cavity (6) of central axis (I) and,—a lid (7) associated to the body for delimiting a compartment containing beverage ingredients; said capsule further comprising at least one breakable outlet area positioned at the body and/or lid; said at least one breakable area being positioned at a distance from the central axis (I) and being obtained by any of means (a) to (d): e) A breakable and dedicated membrane (9, 16) covering a predefined opening (8, 15) in the containment wall or lid and connected to the wall or lid, f) A dedicated membrane covering a predefined opening in the containment wall or lid and connected to the wall or lid by a breakable sealing joint or, g) A dedicated, breakable and localized reduction of thickness of the material of the containment wall or lid, h) Any possible combinations of a), b) or c)

Abstract: A process for fractionating the constituents of a solution obtained by extracting plant or animal material with an aqueous-organic solvent where the aqueous-organic solvent is a mixture of water and a water-miscible organic solvent, generally including the steps of contacting the solution with a near-critical fluid to produce a raffinate phase containing high polarity constituents and water, and a near-critical fluid phase containing low to medium polarity constituents, separating the near-critical fluid phase from the raffinate phase, and recovering the low to medium polarity constituents from the near-critical fluid phase and the high polarity constituents from the raffinate phase.