Abstract: The present invention consists of a process for obtaining an extract of saffron, which provides new essential characteristics as compared to those known in and similar to the present state of the art. The invention provides a process for obtaining an extract of saffron both in a liquid and in a solid state which makes possible a better commercialization and presentation of this product. This method reduces the manufacturing costs, and improves the quality in the aroma and coloring of the saffron produced.

Abstract: The present invention provides a novel process for producing an essential oil from a plant material. Concretely, the process produces an essential oil in a short time and by a simple procedure by treating a plant material with supercritical water or subcritical water to liberate essential oil components, which are contained in the plant material, as an ester-free essential oil, and separating and purifying this essential oil.

Abstract: There is described a process for the extraction of a least one relatively polar component form a material which may be naturally occurring or a synthetic mixture, the process comprising the steps of: (a) contacting the material with a solvent mixture comprising C1 to C4 fluorinated hydrocarbon, especially 1,1,1,2-tetrafluorethan and a co-solvent having a dielectric constant (at 20° C.) of at least 6 so as to charge the solvent mixture wherein the co-solvent is selected from the group consisting of amides, sulfoxides, alcohols, ketones, organic acid, carboxylic acid derivatives, cyanide derivatives, ammonia sulfur containing molecules, inorganic acids and nitro derivatives and separating the charged solve mixture from the material to isolate the polar component.

Abstract: A method for isolating a mixture of anthocyanins, bioflavonoids and phenolics from cherries using adsorbent resins which are regenerable for reuse is described. The mixture with a consumable carrier is particularly useful in foods and as a dietary supplement or neutraceutical product.

Abstract: The invention has an object of providing a method of the preparation of a sugar-like flavorous component which imparts a mellow feeling to beverages and flavorous compositions and retains a live flavor even if it is diluted thousands times. The method of the preparation of a sugar-like flavorous component includes steps of adding 1.5 to 3 parts by weight of ion exchange water and 0.02 to 0.05 parts by weight of ethanol to 1 part by weight of molasses in a feed tank, mixing and dissolving these components thoroughly with stirring, and introducing the resulting solution into a spinning cone column (SCC) to treat the solution in the following condition: the temperature in a column: 40 to 60° C., strip rate: 0.5 to 7% and the degree of pressure reduction: 70 to 100 kPa.

Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, such that the separated solids have at least 4% isoflavones by weight of dry matter. That concentrate can then be further concentrated to at least 40% isoflavones by weight of dry matter by adjusting pH and temperature and extracting with solvents. The soy isoflavone concentrate products are then used in a liquid or dry beverage, food or nutritional products.

Abstract: The invention relates to a process for the preparation of fish gelatin from fresh or defrosted raw fish skins, which includes the steps of washing of the skins with an aqueous solution, of an oxidizing agent, treatment with acid and hot extraction at an acidic pH.

Abstract: Provided are products including trihydroxystilbenes and glycosylated derivatives thereof. Also provided are compositions containing these products with an aqueous solvent, particularly and alcohol-water mixture, and reverse phase chromatographic methods for isolating and purifying the compositions from plant materials. The products have biological activity, including anti-tumor activity.

Abstract: A process for producing a food material having a high concentration of eriocitrin, which comprises extracting a juice, a peel and a squeezed juice refuse of a citrus fruit with a polar solvent, applying the extract to a synthetic adsorption resin, and separating and recovering the food material having the high concentration of eriocitrin using an organic solvent such as hydrous alcohol. A food material having a high concentration eriocitrin as an antioxidant ingredient can industrially be produced quite efficiently without entraining an ingredient of a bitter taste, and drink and food having a high antioxidant effect can be produced.

Abstract: An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

Abstract: Lipid compositions enriched in unsaturated fatty acid-containing triacylglycerols are made from chicken fat. The method involves solvent fractionation of chicken fat to provide a lipid composition containing enriched monounsaturated fatty acid esters (MUFAs) and polyunsaturated fatty acid esters (PUFAs).

Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles and drying the separated solids to make a product having at least 4% by weight isoflavones. The soy isoflavone concentrate product is then used in a liquid or dry beverage, food or nutritional product.

Abstract: First-pass effective substances derived from citrus.

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 extracting a compound or composition of matter from a raw material containing that compound or composition as a constituent part is disclosed. The process comprises the steps of (1) contacting a sample of the raw material with an extraction solvent comprising 1,1,1,2-tetrafluoroethane and a co-solvent selected from an alkane and a hydrocarbon ether, (2) forming a solvent liquor comprising the extraction solvent and an extract from the raw material, and (3) separating the solvent liquor containing the extract from the raw material.

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: A process for the recovery of valuable products from citrus peel includes comminuting the peel, belt filter pressing to remove contained liquid and solvent extraction to remove organic compounds. The dried, milled flour is useful as an ingredient in breads and other baked products, replacing part of the grain flour conventionally used.

Abstract: A dietetic, chloresterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150&mgr; to about 300&mgr; is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the chloresterol reduction process.

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: The temperature sensitive differential of the solubilities of various isoflavone fractions is used to initially separate the fractions by heating an aqueous soy molasses or soy whey feed stream. The temperature of the feed stream is selected according to the temperature at which a desired isoflavone fraction or fractions become soluble. Then, the heated feed stream is passed through an ultrafiltration membrane or reverse osmosis in order to concentrate the solids. The resulting permeate is put through a resin adsorption process carried out in at least one liquid chromatography column to further separate the desired isoflavone fractions. Various processes are described for drying and crystallizing the isoflavone fractions to a powder. A solvent is then added to the isoflavone fraction to dissolve impurities and rehydrate the dry powder. Usually, the rehydrated isoflavone is used as an ingredient in a food ingredient or food product.

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: An extract of a mature oak aged alcoholic beverage is produced by adding a food grade solvent, such as ethyl acetate, to the alcoholic beverage and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage.

Abstract: A method of producing and using a solution for extending the shelf life of fresh fruits and vegetables after they are harvested which includes the steps of extracting juice from fruits or vegetables, filtering the juice, disintegrating the peel, extracting enzyme from the disintegrated peels using a solvent without denaturing the enzymes, removing the disintegrated peels and mixing the remaining ingredients with the extracted juice.

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: Methods of treating dehulled or hull-less oat, i.e. oat groats, to produce oat pearlings, oat flour and oat bran products are described. Oat groats are abrasion milled to remove up to 15% by weight and produce pearled oat groats and pearlings. The pearlings are extracted sequentially with aqueous ethanol and hexane to produce an anti-irritant and a light oat oil, or with hexane to produce a dark oat oil and lipase. The pearled oat groats are steeped in an aqueous medium for up to 4 hours and then macerated to produce an enriched oat bran, from which an enriched beta glucan may be extracted; a refined oat flour, from which oat starch and oat protein may be extracted; and a pearled oat groat extract from which further products, such as an oat anti-irritant can be recovered.

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: 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: 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 process for removing fat substitutes from food products containing same, particularly fried food products, such as potato chips. The method involves treating a fat substitute-containing food product with an effective solvent at effective temperatures and pressures, then separating the fat substitute-laden solvent from the food product now having reduced fat substitute content.

Abstract: A method of removing cholesterol from egg yolk by shearing a mixture of oil:egg yolk:water ratio of about 3:1:0.8 to about 1.5:1:0.4 where the temperature of the mixture during shearing is between about 124.degree. to about 148.degree. F.

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: 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: The temperature sensitive differential of the solubilities of various isoflavone fractions is used to initially separate the fractions by heating an aqueous soy molasses or soy whey feed stream. The temperature of the feed stream is selected according to the temperature at which a desired isoflavone fraction or fractions become soluble. Then, the heated feed stream is passed through an ultrafiltration membrane having a cutoff which further selects desired isoflavone molecules by size. In some examples, the permeate is subjected to reverse osmosis in order to concentrate the solids. The resulting permeate is put through a resin adsorption process carried out in at least one liquid chromatography column to further separate the desired isoflavone fractions. A plurality of such columns may be used to provide a continuous process. Various processes are described for drying and crystallizing the isoflavone fractions.

Abstract: A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic phase such that the contaminations and/or residues to be removed are dissolved in the lipophilic phase and are concentrated therein nearly quantitatively. In a second step, the lipophilic phase, which contains the contaminations and/or residues, is separated from the beverage or vegetable preparation. Finally, the purified beverage or vegetable preparation is obtained.

Abstract: A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry powder, and a green coloring material obtained by further extracting it with a polar organic solvent. They are useful in food products.

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 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: Process for flavouring an edible oil by incorporating into a recipient oil flavour substances of which a part has been derived from liquid/liquid extraction, particularly using an ethanol/water mixture of a flavour source liquid, characterized in that another part of the flavour substances has been derived from gas/liquid extraction using an extraction gas which is conducted first through a heated flavour oil and then through a cooler recipient oil.

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 safe, effective first-pass inhibiting citrus-derived substance.

Abstract: Described is a method of manufacturing a dietary cholesterol-reduced whole-egg or egg-yolk product, the method calling for the whole-egg or egg-yolk used as the starting material to be dried and the lipid fraction removed from the dried whole-egg or egg-yolk by treatment with a low-cholesterol liquid agent based on a lipid suitable for human consumption, the lipid fraction removed being at least partly replaced by the treatment agent. The method is characterized in that the treatment agent is pressed through the whole-egg or egg-yolk at a given temperature and pressure.

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: A process for the removal of undesired lipophilic contaminations and/or residues, which are contained in beverages or in vegetable preparations. The process comprises a first step in which a beverage or vegetable preparation is mixed with a lipophilic phase such that the contaminations and/or residues to be removed are dissolved in the lipophilic phase and are concentrated therein nearly quantitatively. In a second step, the lipophilic phase, which contains the contaminations and/or residues, is separated from the beverage or vegetable preparation. Finally, the purified beverage or vegetable preparation is obtained.

Abstract: A process is described for producing natural, heat stable flavorings suitable for bakery applications. The flavorings are produced by low-temperature extraction of at least one herb, spice, fruit, nut or other plant material or part thereof with a mixture or an emulsion of an edible oil, water and an emulsifier, followed by separation of the solids matter from the liquid. The liquid flavorings fraction which is itself heat stable is rendered more convenient to use by encapsulation and drying into powder.

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: A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry powder, and a green coloring material obtained by further extracting it with a polar organic solvent. They are useful in food products.

Abstract: A tomato pigment is obtained by centrifuging a treated mass of tomato, collecting the liquid portion thereof, passing it through a microfilter, recovering the retentate, preferably mixing this retentate with an organic solvent with stirring, and removing the extraction fractionated organic solvent.

Abstract: A method for the preparation of a first-pass effective citrus derived substance. First, the concentration of volatile components is reduced. Then, the material is extracted with a 60/40 to 40/60 vol/vol mixture of alcohol and water.

Abstract: A method for inhibiting the activity of 3-hydroxy-3-methylglutaryl CoA(HMG-CoA) reductase in mammals comprises administering citrus peel extract thereto.