Abstract: Dough products are stored in a fermentation chamber on a rack system in which in each of a multiplicity of horizontal planes located one above the other, the palettes carrying the dough products are substantially contiguous and are pushed from rack to rack section from the upstream side to the downstream side upon the insertion of a palette at the upstream side. The empty palettes are recirculated below the palettes carrying the dough products and the displacement is effected solely by pressing of each upstream palette against the next downstream palette.

Abstract: There is provided a substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers. There are also provided a pharmaceutical composition comprising as an active ingredient said substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers, and a food composition comprising said substance which was isolated from the germinated seed of a grass family plant and which contains proteins and insoluble dietary fibers, as well as uses of said substance.

Abstract: A method for removing phospholipids from vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1&mgr; and about 2&mgr;.

Abstract: The present invention relates to a new selective process for producing high-purity potassium nitrate or potassium phosphate. The process uses a liquid agricultural or fermentation by-product, such as molasses, vinasse or potato thick juice as its potassium source and comprises the following unit operations: clarification, ion exchange, neutralization, concentration and crystallization. Importantly, the present invention also concerns a process for producing an ingredient for animal feed, said ingredient having a reduced potassium content.

Abstract: A method to treat whey is described wherein whey is fed into a pasteurizing apparatus and then a nano- and/or microfiltration unit wherein the retentate part of the whey is further processed and the permeate part is led to an additional filter and purified with the option of additional sterilizing with UV light.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 20% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate having an average chain length ranging from about 17 to about 60: from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 61 ppm to about 220 ppm of hardness. These noncarbonated beverage products can be stored at ambient temperatures for at least about 28 days without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 300 ppm to about 3000 ppm of a polyphosphate; from about 100 ppm to about 1000 ppm of a preservative selected from sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: A method of recovering corn coarse fiber by flotation, which features the use of a hydrocyclone, or other separating machinery, in which the specific gravity of the slurry contained therein has been increased to approximately 12-14 Baumé so that the corn coarse fiber is of a lighter density than the remainder of the slurry. Therefore, the corn coarse fiber can be separated from the remainder of the slurry because it floats to the top of the slurry. If the present pericarp recovery process is added to a modified dry-grind ethanol production line, a high value co-product (the pericarp) is added to the other co-products and the end-product of ethanol, which can all be sold, and the economic efficiency of the plant is increased.

Abstract: A dietary fiber product obtained from the Indian mulberry (Morinda citrifolia) plant and the process of extracting and purifying the fiber is disclosed. According to one embodiment, the Indian mulberry pulp is washed and separated from the juice by filtration. The wet pulp is pasteurized. The wet pulp can be further processed by drying. A high fiber products can be prepared by mixing the pulp with ingredients, such as supplemental dietary fiber, water, sweeteners, flavoring agents, coloring agents, and nutritional ingredients.

Abstract: First-pass effective substances derived from citrus.

Abstract: A method of making a dairy product includes the steps of separating substantially pure dairy water from a dairy staring material, making the dairy water into a dairy product for consumption, the dairy product being substantially pure and free of impurities from the dairy starting material and packaging the dairy product.

Abstract: A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Abstract: An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: The present invention is directed to a method of preparing a legume in which the flatulence-causing oligosaccharides are removed. It is also directed to a process for reducing the flatulence of a flatulence-causing legume.

Abstract: A method of treating beverage which comprises contacting the beverage with polyvinyl polypyrrolidone and subsequently centrifuging the beverage to remove the polyvinyl polypyrrolidone.

Abstract: The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for making the antibrowning/antioxidant compositions of the present invention. More specifically, the present invention provides natural-source, browning and oxidizing inhibitor compositions comprising S-sinapyl-L-cysteine, N-L-&ggr;-glutamyl-S-sinapyl-L-cysteine, S-sinapyl glutathione, or various mixtures thereof. Methods for making such natural, antibrowning/antioxidant compositions from pineapple juice and/or from pineapple processing plant waste streams include efficient and effective separation of the present invention compositions from unwanted sugars, acids, phenolic compounds, and other undesirable compounds present in pineapple juice and/or pineapple processing plant waste streams.

Abstract: The invention concerns a method of obtaining haemin. In order to separate haemin from the globin part, slaughter blood is subjected to an acid treatment at a pH of between 1.2 and 3 and a temperature of between 45 and 80° C., the haemin then being separated from globin.

Abstract: The invention concerns a method for extracting fish oil. The installation is characterised in that it has a flesh press (1) receiving the eviscerated headless fish forming a mixture in which the flesh press separates the flesh from the bones and the skin, a mixer (3) supplied with cold water (4) receiving the flesh, a decanter (6) receiving the flesh with water added from the mixer (3) for separating the loaded liquid phase from the flesh from which the oil has been extracted, a bagging machine (7) and means for deep-freezing the flesh (8) as well as a silo for storing the liquid phase (9) and an oil/sludge separator.

Abstract: A method for removing phospholipids from vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1&mgr;and about 2&mgr;.

Abstract: A method for preparing a natural product including crushing and dejuicing muscadine grapes. The method includes breaking down the pulp of the crushed and dejuiced muscadines through heating the pomice and enzymatic action through a predetermined period. The method further includes removing the broken down pulp from the pomice. The method further includes placing the skins and seeds of the extruded pulp into net bags and closing the bags and placing the bags in a dryer at an elevated temperature and drying the contents of the bags to a predetermined moisture. The method further includes bagging the dried material and storing the food-grade containers in a room at a predetermined temperature and finely grinding the dried material.

Abstract: A method for producing edible quality refined fish oil comprising the steps of extracting press liquor from a cooked fish, wherein the press liquor consists primarily of fish oil and water inherent in the cooked fish. The fish oil is from the group of fish consisting of menhaden, other similar fish, and mixtures thereof. Enzymes present in the press liquor are deactivated by injecting an acidic solution into said press liquor. After the fish oil is removed from the press liquor, the fish oil is cold filtered to produce an olein fraction and a stearine fraction. The stearine fraction is separated from the olein fraction and fatty acids that remain in the olein fraction are removed. Then bleaching the fish oil by mixing amorphous silica and diatomaceous earth with the fish oil, under vacuum conditions, and deodorizing the fish oil under vacuum conditions with steam injection. Finally, preparing the fish oil for storage by mixing a chelating agent and anti-oxidants with fish oil.

Abstract: A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products.

Abstract: A method for producing a cheese product directly from milk in a short period of time is provided. In the method, pasteurized milk is treated with lactic acid to provide an acidified milk product. The resulting acidified milk is then subjected to ultrafiltration (UF), and optionally diafiltration (DF), to form a UF retentate (or UF/DF retentate if diafiltration is used) which is concentrated by about a factor of about 4 to about 7 and which has a lactose concentration of about 2.5 to about 4.0 percent (UF retentate) or about 0.5 to about 2.5 percent (UF/DF retentate). After adding lactic acid and salt, the UF or UF/DF retentate is subject to an evaporation step to form a precheese. The resulting precheese has a total solid content of about 30 to about 70 percent. The precheese, with added flavorants and other additives (including, for example, emulsifying salts) is then subject to conventional cheese processing conditions in, for example, a laydown cooker.

Abstract: The invention relates to a simplified, rapid method which is suitable for making a variety of cheese and cheese products, including natural and processed cheese, in a single installation with common equipment. In particular, the invention concerns a method of making cheese, comprising the steps of: (a) concentrating milk or a reconstituted dry milk, having its pH adjusted to about 5.0 to 6.8, by ultrafiltration and diafiltration to produce a retentate; (b) supplementing said retentate with a protein concentrate or isolate and, optionally, fat and/or flavor; and (c) heating the mixture to produce a smooth consistency.

Abstract: A low temperature rendering process for converting animal trimmings to a 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.degree. C. to about 43.degree. C.

Abstract: High-quality pectins may be extracted from pectin-containing plant materials with microwave energy under pressure. The pectins are characterized by increased molecular weight, size and intrinsic viscosity when compared to pectin extracted by conventional heating techniques.

Abstract: An apparatus and method for quantifying the stretchability of molten cheese, typically mozzarella cheese, on a pizza pie. The apparatus includes a first platform (1) having clamp (11) of which one part (7) of the pizza base is affixed to the first platform (1). The other part (8) of the pizza base is affixed to a second platform (2) by a clamp (12). The second platform (2) is mounted on a wheeled bogey which is drawn along rails by a winch driven by an electric motor for moving the second platform (2) relative to the first platform (1), at a constant velocity, in a horizontal plane, to draw the two parts (7, 8) of the pizza base apart thereby stretching the mass of cheese into strands (13). Elements are provided for measuring the distance traveled by the second platform (2) at breakage of the cheese strands.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: A treatment process for recovering protein, fatty and water component products from a float material produced by a waste water treatment system, wherein the protein and fatty components possess improved stability and are suitable for further processing for inclusion in various products, such as animal feed. The recovered water component can also be further processed before discharge into a sewer system.

Abstract: A system for preparing a skinned food product includes a roasting unit, a smoking chamber, and a conveyor system for transporting the skinned food product through the roasting unit and through the smoking chamber. The roasting unit has a heated zone for at least partially loosening the skin of the skinned food product. The heat in the heated zone may also blacken portions of the skinned food product. The conveyor system rotates the skinned food product as the product passes through the heated zone. The contact with the smoke in the smoking chamber provides the skinned food product with a desired flavor. A method for preparing a skinned food product includes contacting the product with heat to at least partially loosen a skin thereof, and contacting the product with smoke for a period of time sufficient to provide the product with a smoked flavor. The system and method may be used to prepare skinned food products such as tomatoes, peppers, onions, garlic, corn, potatoes, and artichokes.

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 process is disclosed for pressing a material selected from materials of vegetable and animal origin. The process includes the steps of mechanically compressing the material of vegetable or animal origin while simultaneously vibrating the material at an ultrasonic frequency. The ultrasonic frequency going through the material modifies the material's internal state so as to considerably reduce resistance offered by the material to mechanical compression.

Abstract: An apparatus for separating a liquid from a material in a container includes a plate configured to substantially match an inner contour of the container, the plate having an obverse surface and a reverse surface, a plurality of apertures formed by the plate, and a press element and a pull element on the obverse surface of the plate. A method of separating a liquid from a material in a container includes the steps of removing a lid from the container, inserting the apparatus into an open end of the container, manually compressing the material with the apparatus, and tilting the container to drain the liquid.

Abstract: Citrus products are provided which incorporate components from pulp material separated from a citrus juice source. The invention is especially beneficial in connection with grapefruit sources. Naringin or other bitterant levels are reduced substantially in all phases of the citrus source, including pulp components. In a particular application, the citrus product is a grapefruit juice product which is organoleptically identified as grapefruit juice when it stands alone but is not organoleptically identified as grapefruit juice when blended with other fruit juice sources.

Abstract: An improved method and apparatus for the removal of solid contaminants which utilizes at least one rotating mesh screen container designed to pass the food therethrough while trapping the solid contaminant. The rotation of the cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force. The addition of a second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: A tomato peel material acidification system (10) including a receiving tank (32), a pump (36), acid injection devices (46, 48), mixing devices (38, 39), and a return line (52) for recirculating tomato peel material with an acid level that is too high. PH sensor probes (56, 58, 60) test the pH level of the tomato peel and acid mixture and appropriate controls direct the opening and closing of valves (50, 51, 54, 55) to re-direct the mixture back into the receiving tank.

Abstract: A process for the isolation of simmondsins from jojoba meal is disclosed. Simmondsins are first extracted from defatted jojoba meal with water. After separation from the meal, this water extract is subsequently dried, leaving the simmondsins in the resulting solid. The simmondsins may then be preferentially extracted from the dried water extract by contact with a first ethanolic solvent, forming a first solvent fraction containing simmondsins therein. The first solvent fraction, which is a substantially protein-free concentrate of simmondsins, may be separated from the solid phase, and the ethanolic solvent may then be readily removed, for example, by drying. Residual simmondsins remaining in the meal following extraction with the first ethanolic solvent may also be recovered by a second extraction with ethanolic solvent.

Abstract: A method of partially or completely selectively removing first-pass effect-reducing particles from citrus juice containing first-pass effect-reducing particles, wherein the particles have a size less than about 500 um and greater than about 25 .mu.m and citrus juice products made by the method.

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 for removing salt and water from a fish meal production process stream without sacrificing fish protein solids that are to be recovered as final product. Fish oil and fish protein solids are allowed to separate from water in the process streams, allowing for the removal of water and dissolved salt without the removal of substantial amounts of fish protein solids.

Abstract: Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved.

Abstract: An improved corn wet milling process is disclosed. In a process in which corn kernels are steeped in an aqueous solution and are milled to facilitate the separation of the components thereof, in which starch from the corn is separated from gluten, and in which at least one aqueous gluten-containing stream is generated, the improvement comprises membrane filtration of an aqueous gluten-containing stream, producing a gluten-enriched retentate, and removing water from the gluten-enriched retentate, thereby producing a substantially dry gluten product. This improved process provides an economical means of recovering a higher percentage of the available protein for inclusion in high value products.

Abstract: A process for a preparing stable lycopene concentrate in an essentially non-dissolving liquid and uses thereof is described.

Abstract: A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes the steps of heating desinewed animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the desinewed animal trimmings to a temperature in the range of about 90.degree. F. to about 110.degree. F. to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and moisture, and the liquids stream containing an increased amount of tallow, water soluble protein, and moisture; separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow; and combining the solids stream and the heavy phase to form a meat product.

Abstract: The present invention relates to a whey mineral containing at least 0.8 g/kg or above of zinc and to a process for producing the same. The whey mineral of the present invention have good flavors and are useful in liquid formula, medical foods, nourishing reinforced foods, functional foods, seasonings, etc.

Abstract: The invention relates to an assay system for screening nutraceuticals, i.e., foods or food substances that occur naturally, or that are produced during processing which are capable of modulating in a subject the expression of one or more genes associated with a disease or undesirable physical condition. The nutraceuticals identified by the screening assays can be incorporated into compositions which may be administered to a subject to treat or prevent a disease or undesirable condition, or otherwise to improve the health of the subject. The invention further provides methods for modifying the amount of nutraceuticals in raw and processed foods or food substances.

Abstract: A process for manufacturing chocolate includes premixing a charge of cocoa paste, sugar, and optionally powdered milk under application of heat, subsequently conveying the charge to a first grinder, and thereafter treating the resulting paste by tumbling in at least one stirring device under temperature control. In this process, removal of the volatile components as well as the reactions of the charge are conducted in a first operation, the paste is then pulverized, and after that the addition of fat and emulsifiers, and the dispersion and the liquefaction of the paste are implemented in a further operation.

Abstract: A method of concentrating juice or juice water phase comprising subjecting juice or juice water phase to reverse osmosis, characterized in that the reverse osmosis is carried out at a temperature of from 12 to 18.degree. C. and at a pressure of from 15 to 50 bar.

Abstract: Devices and corresponding mechanical non-fermentive methods for isolating seeds from fruits or vegetables and for releasing and separating the isolated seeds from their coats, according to one embodiment the device includes a first station including a first chamber and a second chamber at least partly separated therebetween by a perforation element, the first chamber engages a mixing mechanism for circulating a coated seeds including liquid mixture such that the coated seeds are scraped against the perforation element and passing through the element into the second chamber, the device further includes a second station including a third chamber engaging a vortexing mechanism for vortexing the liquid mixture, such that the seeds resulting from the first station are scraped against one another, thereby releasing the seeds from their coats, the device further includes drains for separating the released seed coats from the naked seeds.