Abstract: A process is described for extracting soybean proteins. The process includes the steps of: preparing a fat-free soybean meal which comprises water soluble and water insoluble proteins; separating the water soluble and the water insoluble proteins; introducing a protease to the water insoluble proteins so as to transform the water insoluble proteins to the water soluble proteins; and precipitating the water soluble proteins with an acid. The process has a better protein yield and a lower production cost than that of conventional methods because of the use of proteases. The product of this invention is superior to that made according to the conventional methods, with respect to the appearance of the product, water preservation ability, flexibility, scatter ability in water, emulsification ability, compendency, etc.

Abstract: The invention relates to a method of tangential filtration of a viscous fluid or liquid in which a supercritical substance is dissolved in a supercritical state in this viscous fluid or liquid so as to lower the viscosity. The invention also relates to the installation for the implementation of the method. The invention is applicable particularly to the filtration of heat sensitive organic liquids and used motor oils.

Abstract: Microorganisms are destroyed and enzymes can be inactivated in liquids, such as juices for example, by continuously flowing the liquid and continuously flowing pressurized dense CO2 along flow paths which are separated by membrane having minute pores at which the flows contact each other in a nondispersive manner. Pressures in the two flow paths are equalized and the dense CO2 flow is continuously recirculated without depressurization. Contact between the flows can be maximized by using a plurality of parallel hollow fiber porous membranes with one of the flows being directed into the hollow fibers and the other of the flows being directed along exterior surfaces of the fibers. The process does not adversely affect properties of the liquid, such as taste, aroma and nutritional content, as heating of the liquid to a high temperature is unnecessary.

Abstract: A method of raising the concentration of a liquid mixture utilizes osmotic distillation to transfer a volatile component from the mixture in contact with one side of a nonporous, preferably high free volumes, gas permeable membrane to a strip solution in contact with the other side of the membrane. Due to its nonporous nature the gas permeable membrane resists penetration and wetting by oily components that may be present in the feed mixture. Similarly, occlusion of the membrane by solids to resisted. Preferably, an amorphous copolymer of perfluoro-2,2-dimethyl-1,3-dioxole is useful for the gas permeable membrane. Osmotic distillation utilizing such high free volume, nonporous gas permeable membranes can concentrate difficult liquid mixtures such as pulpy fruit juices and especially, limonene-containing juices, for example, orange juice. The process can be operated at high flux for long durations between membrane cleanings.

Abstract: A container comprising a flexible semi-permeable composite membrane structure is described, as well as its applications. The membrane has a low molecular weight cut-off, comprises a flexible support layer thick enough to give strength to the membrane structure and having a relatively high molecular weight cut-off and, on at least one surface of the said support layer, a second layer having a relatively low molecular weight cut-off and is thin enough to allow a workable flux. Said container may be used for the preparation of rehydrated solute solutions, rehydrated blood or blood substitutes, nutritional solutions, solutions for medical purpose or of pure water.

Abstract: The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is provided which comprises a beverage base which includes individual pieces of edible plant materials which, when steeped or brewed, form a beverage. A binding material is provided which binds the beverage base into a pelletized body until subjected to a grinding process. Further, the pelletized body has a size and a range from about 0.2 cm to about 8 cm.

Abstract: A reduced-flatulence, legume-based snack food including legumes, additional grain-based ingredients, an aqueous solvent, and processing aids. The legumes have greater than 45 percent by weight of the oligosaccharides and saccharides removed therefrom. The legumes, additional grain-based ingredients, aqueous solvent, and processing aids are processed together to provide the snack food with a developed matrix so that the snack food exhibits a high crunch texture and a low fat absorption when cooked.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100° to about 140° F. (from about 37.8° to about 60° C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: A method of extracting liposoluble components contained in microbial cells, including the steps of drying microbial cells containing liposoluble components, descructing and molding the resultant dry microbial cells by use of an extruder, particularly a twin screw extruder, and extracting the contained liposoluble component by use of an organic solvent. According to the present method, liposoluble components contained in cells can be extracted and recovered with enhanced efficiency, within short time, and with safety.

Abstract: Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the level of carcinogens in mammals.

Abstract: A process for removing oil from oil-bearing material at substantially atmospheric pressure and are relatively low temperatures. The preferred temperature is the boiling point of the solvent, particularly a normally gaseous solvent, at about atmospheric pressure. This temperature will typically be below the freezing point of water.

Abstract: The Aqueous Extraction Process To Selectively Remove Phospholipid From Egg Yolks in general utilizes an aqueous method to separate a majority of the proteins from the egg yolk material using ionic strength, pH and gravitational centrifuge forces. The method is initiated by the separation of the egg yolks from the albumen. Next the egg yolk material is mixed with water to dilute the egg yolk into a DY fraction. The pH of the mixed egg yolk material is then adjusted by the addition of acids, bases, and/or salts. The adjusted and mixed egg yolk material is then exposed to gravitational separation through the use of a centrifuge into layers of a DYS fraction and a DYP fraction. The DYS fraction is then separated from the DYP fraction. Viscosity agents are then added to the DYS fraction where blending occurs. The DYS fraction is exposed to gravitational separation forces for separation into a cream CMC P fraction and an aqueous fraction.

Abstract: The process of the present invention relates to the isolation and purification of caffeine-free mixtures catechins from various different biomass sources, preferably from green tea leaves. More particularly, the present invention relates to a four-step process whereby highly pure, caffeine-free EGCG is isolated in high yields. These catechins may be used in pharmaceutical, nutraceutical and cosmetic products.

Abstract: A multi-stage extraction process for extracting fats and oils from cooked food products. The cooked food products can be plant-derived or animal-derived food products, particularly fried snack food products, such as potato chips. The method comprises treating the cooked food product in a two or more extraction stage with a suitable solvent at effective temperatures and pressures, wherein the food product is subjected to a vacuum between each extraction stage.

Abstract: A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.

Abstract: Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14 and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, the fruit is placed in a plumping liquid in the tanks prior to infusing and the infusing liquor will drive the plumping liquid in front of it. The fruit may be conditioned in various ways prior to placement in the tanks, which conditioning may remove fruit juice from the fruit, the fruit juice being collected in a tank (36) for subsequent use. Alternatively, if fruit juice is not removed from the fruit during a conditioning process, fruit juice is extracted from the downstream portion of the plumping liquid.

Abstract: A composition which may serve as either a scent cover or a wild game lure. The composition is formed from ingredients comprising (a) an extract formed from a mixture of at least a portion of a Sassafras tree and at least a portion of a Honey Locust tree; (b) vanilla extract; and (c) ascorbic acid. Related processes and methods of use.

Abstract: A process for infusion-drying carrots comprises immersing the carrots in a circulating bath of infusion syrup, the infusion syrup comprising water and infusion solids, the infusion solids comprising at least 20 weight percent corn syrup and the balance, if any, sugar, until the carrots attain a Brix from about 25 degrees to about 50 degrees, separating the infused carrots from the infusion syrup, and drying the infused carrots, by directing a stream of hot air over and through the infused carrots, the hot air having a temperature from about 140 degrees F. to about 200 degrees F., until the infusion-dried carrots attain a water activity from about 0.30 to about 0.63.

Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an oil to contact and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil. The edible oil pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the edible oil and rinsed to remove excess edible oil from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. The edible oil will include oils where the acyl groups are saturated fatty acids, unsaturated fatty acids, or a combination of saturated fatty acids and unsaturated fatty acids, with the most preferred edible oil being a vegetable oil.

Abstract: Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.

Abstract: The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids. In a particularly preferred embodiment, the gluten or W.P.I. is treated with acidified alcohols. The resulting fat-reduced gluten or W.P.I. exhibits superior functional and sensory properties.

Abstract: A food composition comprises gluten, a gliadin or glutenin and food stuff such as an additive for chewing gum, a batter for frying, a dough, a seafood paste and a livestock paste. A food quality such as taste is improved in the composition.

Abstract: A propolis food product that contains propolis active ingredients with improved bio-absorbability and is readily ingested. The propolis food products containing propolis extracts are gelled by gelatinizers. The gelantinizers are materials such as shiitake extracts, curdlan, agarics extracts and further including sulfated saccharides, .beta.-glucans, carrageenan, locust bean gum, xanthan gum, or agar. The propolis food products are prepared by water or alcohol extraction. Furthermore, the steps involve preparing a gelantinizer solution by adding a gelatinizer to water and adding propolis extracts thereto so that the amount of the propolis extracts in the food product is from 2 to 25 w/w %, a gel composition is then formed by admixing the solution in order to uniformly disperse the propolis extracts.

Abstract: A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70.degree. to 100.degree. F. for a time sufficient to achieve good contact of the tea leaves with the water, afterwards separating the aqueous extract from the solid material and clarifying the extract. The extract may then be used to prepare a final product having good acid stability, good clarity and good color over the shelf life of the product.

Abstract: The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is provided which comprises a beverage base which includes individual pieces of edible plant materials which, when steeped or brewed, form a beverage. A binding material is provided which binds the beverage base into a pelletized body until subjected to a grinding process. Further, the pelletized body has a size and a range from about 0.2 cm to about 8 cm.

Abstract: Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation.

Abstract: The present invention comprises passing a solution of a soluble material, preferably a protein, in a solvent through a continuum of supercritical antisolvent fluid and precipitating the soluble material. This can be conducted by passing the solution through the continuum of supercrital fluid in the form of droplets, which can be sprayed through the supercritical fluid. The plurality of droplets can be passed cocurrently or countercurrently with respect to a stream of antisolvent fluid. Alternatively, the solution can be passed through the continuum of supercritical antisolvent fluid in the form of a thin film or a plurality of fine streams.

Abstract: This invention relates to analgesic compositions obtained from the fruit of the Capsicum genus, in particular Capsicum annuum and more particularly to purees or extracts of sweet peppers. This invention further relates to therapeutic uses of such analgesic compositions.

Abstract: Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.

Abstract: The green coffee is kept mixed in a container (1) wherein steam is introduced until the coffee beans become porous and permeable; hence a solvent suited to removing waxes from the surface of the coffee and the micotoxins is introduced and extracted again as soon as it has removed the desired amount of micotoxins from the coffee.

Abstract: Principal components of spice and herb plant solids are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of pigments and other flavor and aroma and/or antioxidant components of the starting raw material is obtained. The residual press solids may be cooled and hydrated following the last pressing operation. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest.

Abstract: A process for the continuous extraction of water soluble solids from solid particles containing them for providing an extract product in one or more extraction stages. In each extraction stage, a slurry containing particles to be extracted and extract is introduced into an extraction reactor to form an upwardly moving packed bed. Particles are scraped from the packed bed for defining an upper surface of the packed bed. An extraction liquid is introduced into the extraction reactor above the upper surface of the packed bed. A portion of the extraction liquid percolating through the packed bed for extracting water soluble substances from the particles in the packed bed and forming an extract. The remaining portion of the extraction liquid entrains the particles scraped from the packed bed for providing a spent particles slurry. The spent particles slurry is removed from the extraction reactor. Extract is removed from below the packed bed and at least a portion of the extract forms the extract product.

Abstract: The present invention relates to the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical, and cosmetic industry, especially to treat cytotoxic and oxidative conditions.

Abstract: A method of extracting from an oil bearing product at below a select temperature. The method includes providing an oil bearing product at a temperature at or below the select temperature. A liquid extraction solvent that is a gas under standard temperature and pressure is provided, with the extraction solvent being maintained at a temperature below its boiling point at ambient pressure and below the select temperature and at substantially ambient pressure. The oil bearing product is contacted with the extraction solvent at ambient pressure for a period sufficient to extract a select amount of the oil from the oil bearing product resulting in a reduced oil content product and an oil bearing extraction solvent.

Abstract: It is known to isolate MHA from a reaction mixture obtained by the addition of hydrocyanic acid (HCN) to methyl mercaptopropionic aldehyde (MMP) and the hydrolysis of the methyl mercapto propionic aldehyde cyanohydrine (MMP-CH) obtained thereby with sulphuric acid, in which the reaction mixture is brought into contact with a substantially non-water-miscible organic solvent, in order to form an extraction solution having the solvent and MHA transferred from the reaction mixture, and the MHA is obtained as an extract from this extraction solution by concentration. The simplest and most economical process of the invention concerning the processing of the reaction product which facilitates the production of a highly concentrated product with an extremely low dimer, oligomer and by-product content, is characterised in that the concentration is conducted in such a way that the remaining extract contains less than 4 wt % and preferably less than 2 wt % of water.

Abstract: Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary source for reducing the level of carcinogens in mammals.

Abstract: A water-soluble carmelized chicory product has a composition which includes, by weight, an inulin content between 40% and 65%, a reducing sugar content between 4% and 10% and a combination of fructose and glucose of less than 5% and which provides a depth of color, as described below, between 1.0 and 2.5. The product is prepared by extracting kiln-dried chicory with water to obtain an extract or by pressing chicory root to obtain an extract, the extract is heated in a tubular extractor to hydrolyze a part of the extract inulin content to increase extract reducing sugar content, the heat-treated extract is dried to obtain a powder, the powder is passed through an extruder and subjected to a temperature between 180.degree. C. and 250.degree. C. to obtain a caramelized product, and the carmelized product is cooled and then ground to obtain the water-soluble chicory product.

Abstract: A filtration device for the preparation of foods from food concentrates and liquids includes a composite formed from a plurality of layers having a food preparation applicator secured to the composite at the fluid contact region of the composite. The food preparation applicator includes food concentrate so as to result in a dispensing structure having the food concentrate therein which applies the food concentrate to liquid flowing through the applicator so as to mix the food concentrate with the liquid in the food preparation. The device may also include pockets containing treating material for removing contaminants.

Abstract: The present invention provides a fruit polyphenol obtained by subjecting unripe fruits of Rosaceae to pressing and/or extraction and then purifying the resulting juice or extract. The present invention further provides an antioxidant, a hypotensive agent, an antimutagenic agent, an antiallergic agent and an anticariogenic agent each comprising, as an effective component, a fruit polyphenol obtained by subjecting unripe fruits of Rosaceae to pressing and/or extraction and then purifying the resulting juice or extract. The fruit polyphenol of the present invention has various physiological activities, for example, an antioxidative activity, an ACE-inhibiting activity, an antimutagenic activity, a hyalulonidase-inhibiting activity and a GTase-inhibiting activity.

Abstract: A liquid/dense gas extraction column process providing intimate contact between a dense gas and a fluid feed containing a solute and operating in an enhanced solubility region provides solubility of a solute in the dense gas to be at least 250% by weight greater than the solubility of the solute in the dense gas at the same operating temperature and 200 bar pressure. The enhanced solubility region for carbon dioxide is a pressure range of between 450 and 1200 bar in combination with a temperature range between 50 and 300.degree. C. The column has a diameter greater than about 3.5 centimeters and a height to diameter ratio greater than about 5.

Abstract: The extraction of native products is rendered difficult by the fact that attraction forces act between the liquid native products which are not water-soluble and the tissue incorporating them, and that other constituents are dissolved or present in the form of particles in suspension in the products during the extraction process. The initial substance mixture is, therefore, processed together with a water-soluble, organic solvent and optionally water to form a paste. The addition of the water-soluble, organic solvent enables the substance mixture to be separated cleanly into an aqueous phase and an organic phase in the centrifugal field, no further cleaning being necessary for the organic phase. The process according to the invention has a wide area of application. In principle, it can be applied to all substance mixtures containing liquid, organic substances, in particular to vegetable and animal tissue.

Abstract: The present invention relates to a process for the preparation of pure lycopene or of lipophilic extracts containing it from whole fruits of Lycopersicum esculentum and similar species or parts thereof obtainable as by-products of food industry processes. The partially dehydrated fresh material is extracted with aliphatic or aromatic hydrocarbons or water-immiscible solvents in the presence of phospholipids as surfactant and stabilizing agents and the extracts are concentrated to an oil or fractionated to the desired lycopene concentration.

Abstract: Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.

Abstract: Two cereal extracts are produced by the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.

Abstract: The present invention relates to a process for recovering polyhydroxyalkanoate from a biological source material comprising the polyhydroxyalkanoate, the process comprising: a) comminuting the biological source material; b) air classifying the biological source material such that the polyhydroxyalkanoate particles are separated from other components of the biological source material; and c) recovering the polyhydroxyalkanoate.

Abstract: The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel controlled-strip evaporative perstraction technique following initial clarification to remove biomass, wherein strip solutions, dealcoholized beverage, or both are recycled for use in the strip solutions for dealcoholization of subsequent batches of feed beverage. In further preferred embodiments additives are introduced into the strip solution to further limit loss of volatile components during perstraction. Biomass removed by the clarification is then returned to the retentate product following perstration.

Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select an isoflavone. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone. Various processes are described for drying and recrystallizing the resulting isoflavone solids.

Abstract: A process for extracting oil-containing nutmeat pieces to reduce the oil content by at least 25% by contacting the nutmeat pieces in an extraction vessel with liquefied hydrocarbon solvent having 3 to 4 carbon atoms under low liquefaction pressure to form a micella, separating the micella from a marc derived from the mass of nut pieces, contacting the marc with a second amount of solvent for at least two hours to form a second micella and separating the second micella from the marc and repeating this step until the oil content of the nutmeat pieces is reduced by at least 25%.

Abstract: A chlorella extract, which is useful as an additive for health food or pet food, is obtained by the steps of adding 1-10 parts by weight of a cyclodextrin solution to 100 parts by weight of an extract obtained by concentrating a hot water extract of a powdery chlorella alga by a factor of two to five, kneading the thus obtained mixture under reduced pressure at 60.degree.-90.degree. C. for 10-24 hours to give a cyclodextrin clatharte and then drying and powdering the clathrate.

Abstract: A process for preparation of a powdery extract of a shiitake mushroom including the steps of adding a cyclodextrin solution to a shiitake mushroom extract obtained by concentrating a hot water extract of fragments of a shiitake mushroom, kneading the mixture of the cyclodextrin solution and the shiitake mushroom extract to afford a cyclodextrin clathrate and drying and pulverizing the cyclodextrin clathrate. The powdery extract of a shiitake mushroom thus obtained contains all the active ingredients, such as physiologically active substances that are present in the hot water extract of the shiitake mushroom, and in such a condition that the active ingredients are clathrated in the cyclodextrin stably.