Abstract: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate sodium excretion from the body and thus reduce the harmful effects of sodium accumulated in the body. Further, the salt substitute has a mineral balance created by the plant's innate metabolism and tastes salty enough for use as a substitute for table salt, and contains organic nutrients including amino acids, which are nutritionally beneficial and reduce the bitterness of minerals present in large amounts, thereby providing a good taste.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: A process for producing a palm oil product comprises: (i) partial crystallization of a palm oil or fraction thereof in the absence of a solvent; (ii) mixing the partially crystallized palm oil or fraction with a solvent; (iii) crystallizing the resulting mixture to a greater extent; and (iv) separating the resulting solid from the liquid in a separator, wherein the partially crystallized palm oil or fraction thereof that is formed in (i) is directly mixed with solvent in (ii) without separation of solids from liquids prior to (ii).

Abstract: The Present Invention relies upon a physical process for preparing reduced fat, high fiber, high protein, low calorie roasted snack nuts. The process of the Present Invention exhibits significantly lower process times and higher yields than the prior art processes. The process comprises expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. The yield of snack nuts produced by this process is generally greater than eighty percent.

Abstract: The invention concerns a method for processing fermented milk products, in which the milk product passes through processing equipment executed with a plurality of openings from a retentate side toward a permeate side, in which the milk product is forced through the processing equipment with an insert feature preferably moved in a rotating arrangement along a retentate-side boundary surface of the processing equipment.

Abstract: An apparatus for easily removing excess moisture from blocks of tofu. The apparatus comprises a container which holds the tofu. A first substantially flat plate member is disposed within such container and placed on top of the tofu. A second substantially flat plate member which has a spring attached thereon engages a pair of arm like projections disposed on upper surfaces and on opposite sides of the container member. The other end of the spring engages the upper surface of the first flat plate member that sits on the top of the tofu so that as the spring exerts pressure on the first flat plate member water is removed from the tofu.

Abstract: The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion; processing the cream portion; and pasteurizing the processed cream portion.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: The present invention describes a method and apparatus for aqueous extraction of chemical compounds from solid material in which the solid material is entrained in an extraction liquid phase that flowed around immersed sonotrodes emitting radial or focused high energy ultrasonic waves. A significant increase in extracted material and decreases in extraction time is observed.

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

Abstract: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts is fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts. The extractor is then closed up tight and pressurized to 0.1 atm to 0.2 atm to extract a second portion oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. The precipitates are dried into dry oyster flesh extracts.

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

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

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

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

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

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

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

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

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

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

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

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

Abstract: The hard shells or hulls of whole nuts are effectively cracked and separated from the nut meat by propelling and impacting the whole nuts at a predetermined trajectory velocity against an adjustable impacting plate set at the appropriate impacting angle. By controlling the manner in which the whole nuts impact against the impacting plate, the fracturing of the hard shell may be controlled so as to optimize the whole nut meat recovery while minimizing the production of split nut meats. A variable speed impeller in combination with adjustability of the impacting plate optimizes the nut cracking and nut meat separation for any type of whole nut. An orderly sequential feed of whole nuts to an off-set feed zone of rotating impellers equipped with vanes having a catching section and an accelerating section at a regulated rotational speed effectively propels the whole nuts against the adjustable impacting plate.

Abstract: A multi-functional platform food preparation device is disclosed which has the ability to fry, deep-fry, steam, stir fry, stage, drain, warm and grill foods conveniently on the same cooking platform. The cooking platform can include a built in reservoir for cooking soups, steaming with water, stir frying, and deep frying with oil. The cooking platform also can include a grilling section, a griddle/frying/cooking section, and a warming/draining section. The cooking platform also can include a drain chute connecting the reservoir to a catch bottle to aid in the clean up process. In addition, the reservoir can include a slosh ring positioned around the upper perimeter of the reservoir. Deep frying/boiling/steaming/stir frying, grilling, griddle/frying/cooking, and warming/draining sections can be contained on a single cooking platform to aid in the synchronized preparation of common meals to be prepared together in a fast, convenient and safe manner.

Abstract: Innovative food supplement based on biological lycopene, which is the bulk product, i.e. the total extract, obtained by treating with supercritical carbon dioxide a suitable extraction matrix, made by 50% biological tomato berries and 50% biological dry fruits (almonds, nuts and the like) and/or other components, following a co-extractive technology. Tomato berries are conveniently de-hydrated, milled and riddled; the co-extraction matrix (dry fruits, vegetables, others) is conveniently de-hydrated and milled. The obtained total extract is directly used for preparing lycopene based food supplements, without any modification or additivation. With respect to the known commercial food supplement, based on lycopene, such biological lycopene has unique quality features: the total extract is 100% natural; absence of chemical solvents; lycopene concentration in the final natural formula (not artificial); absence dosing problems and contra-indications.

Abstract: The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step includes a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

Abstract: Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.

Abstract: The disclosure features a method of performing a boil-out cleaning process in connection with a fryer. The fryer includes a vat, a vessel for receiving oil drained from the vat, the vessel movable from an under-unit position, an oil drain path leading from an outlet opening of the vat to the pan, and an oil return path from the vessel back to the vat. The oil return path includes a pump. A drain valve is located along the oil drain path. The drain valve is opened to drain oil from the vat into the vessel is opened. The drain valve is closed after draining the oil from the vat. A boil-out cleaning fluid is delivered to the vat and the boil-out cleaning fluid is heated. A boil-out drain path is provided with an inlet positioned for receiving boil-out fluid from the drain valve and an outlet positioned forward of a front of the fryer unit. A container is placed below the outlet of the boil-out drain path.

Abstract: A chef basket is disclosed. The basket includes a ring, a plurality of overhangs, the overhangs coupled to the ring and juxtaposed over each neighboring overhang, a plurality of interlocking wires forming a straining surface, the straining surface coupled to the ring; and at least two handles, the at least two handles rotatably coupled to the ring, wherein at least five different reversible configurations or orientations, including a collapsed configuration, a first standing configuration, a second standing configuration, a first configuration, and a second configuration, are formed.

Abstract: A method for producing fruit or vegetable paste, fruit or vegetable juice concentrate, and similar food products by using Complete Fractionation with Reverse Osmosis.

Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.

Abstract: A cooking aid and methods of manufacturing and using the same are disclosed. The cooking aid includes a piece of foil for wrapping around a turkey or other fowl or food to serve as a cooking blanket to retain heat and moisture, and also serve as a lifter for lifting the fowl out of a roasting pan. The foil typically includes one or more pleated sections having panels folded along longitudinal folds which may be unfolded to expand the piece of foil. The foil may include left and right pleated sections with a central section of the foil therebetween. Drain holes are typically formed in the central section, which may also be embossed with logos or the like. Axial sections of the foil may be folded at an axial fold to overlay one another. Portions of the foil may be formed into rolled handles to help lift the fowl.

Abstract: A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.

Abstract: Filter for use in the processing of pasty foods, especially in cheese spread production, having a closed housing (12) with a feed inlet (16) for the product to be filtered, a drain (20) for the filtered product, an output for the filtered-out residue, and a filter insert (14) that is located between the feed inlet (16) and drain (20) with a cylindrical filter wall through which the product flows in the radial direction from the inside to the outside, whereby a pivotable core element (30) is provided that is located coaxially in the filter insert (14), whereby between the core element (14) and the filter wall a defined annulus (36) is formed, the core element (30) being dimensioned in such a way that the annulus (36) that forms enables a constant flow of the product, and on the outer periphery of the core element (30) there being at least one scraper (38) that scrapes on the inner surface of the filter wall as the core element (30) turns for removing the residue.

Abstract: A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meat. The low temperature rendering process includes steps of surface treating the trimmings to kill organisms which may be present on the surface of the trimmings; heating the surface treated animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the animal trimmings to a temperature in the range of about 32° C. to about 43° C.

Abstract: A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.

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

Abstract: A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.

Abstract: A method for removal of waste material in a process for extracting puree, or juice, from a starting product based on vegetable or animal food comprising a step of feeding a measured amount of starting product to a machine for extracting puree (101). The starting product can be pre-treated, for example softened (102), and then subject to an extraction step (103), obtaining a main product comprising the puree (104), which is discharged via a first outlet (41), and a waste material that is discharged via a second outlet (42) (105). The waste material is then mixed with a measured amount of a liquid, for example water, obtaining a heterogeneous mixture (106). The heterogeneous mixture can be thus easily removed by suction, for example by a hydraulic pump (107) connected to the second outlet, to be quickly withdrawn from the extraction section avoiding the risk of jamming the machine at the second outlet.

Abstract: Dry milling methods for preparing oat products enriched in the content of ?-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated ?-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is fractionated into a coarse and fine oat bran sub-streams. The oat bran sub-streams are each is subjected to second roller milling step and then bolted. The second bolting of oat bran is then subjected to a third round of milling and classification to form a high ?-glucan content (>7-9%) oat bran and a low ?-glucan content (3%) oat flour.

Abstract: A processing system and methods for extracting phytochemicals from plant materials with subcritical water. The processing system includes a water supply interconnected with a high-pressure pump, diverter valve, a temperature-controllable extraction vessel, a cooler, a pressure-relief valve and a collection apparatus for collecting eluant fractions from the extraction vessel. The processing system controllably varies the temperature of subcritical water within the extraction vessel, and may optionally be configured to controllably vary the pH of subcritical water flowing into the extraction vessel. A plant material is placed into the extraction vessel after which a flow of subcritical water is provided through the extraction vessel for extraction of phytochemicals.

Abstract: The present invention relates to a process for the extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in B-glucans are recombined, without further heat treatment, dispersed in water and then subjected to sequential enzymatic treatment with starch degrading enzymes, followed by an optional step of enzyme inactivation by wet heat treatment, and a subsequent step wherein the hydrolysate mixture is spontaneously or centrifugally separated into at least 3 distinct fractions: a first fraction, which comprises the soluble dietary fiber complex, containing more than 20% B-glucan on a dry matter basis, a second aqueous fraction, and a third fraction comprising most of the protein and oil together with the insoluble fibrous material from the milled grain.

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 red colorant is formed of 500 to 3000 ppm of crystalline lycopene mainly encapsulated by chromoplasts, and having a soluble solid concentration below 5° Bx.

Abstract: A reduced-salt moromi soy sauce is free from synthetic preservatives, shows a high microbial stability even after prolonged storage, and has a mild soy sauce flavor. It becomes homogeneous merely by being shaken lightly and gently with the hands after being filled into a container and sustains the homogeneous state for over about 3 hours, and also facilitates filling into packaging containers and small containers (for example, a tabletop soy sauce bottle) and pouring from these containers. The reduced-salt moromi soy sauce is produced by adding common salt, ethyl alcohol, water, etc., to a soy sauce moromi paste, which is obtained by finely granulating soy sauce moromi and removing impurities therefrom, and adjusting the common salt concentration of the reduced-salt moromi soy sauce to 6 to 10% (w/v), the ethyl alcohol concentration thereof to 4 to 7% (v/v), and the viscosity thereof to 0.1 to 0.8 Pa·s.

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

Abstract: The invention relates to a method for decaffeinating tea (Camellia sinensis). The method involves of using, as an extraction agent, a carbon dioxide which is compressed of a pressure greater than 50 and up to 100 MPa.

Abstract: The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.

Abstract: The invention relates to a process for concentrating vegetable juice or fruit juice, wherein a permeate stream and a retentate stream are formed by subjecting the juice to an ultrafiltration step and subjecting the permeate stream to evaporative concentration. Further, the invention relates to the use of the thus obtainable concentrated juice for preparing a vegetable or fruit juice by diluting the concentrate with water.