Abstract: Food product fibers containing moisture, particularly fiber residues obtained from extraction procedures or from a hydrolysis procedure, are milled, dehydrated and deodorized by projecting fiber residues towards a wall surface for attrition milling and simultaneously, propelling air heated to a temperature of from 200.degree. C. to 400.degree. C. towards the projected fiber residues so that the projected fiber residues are projected against the wall surface for obtaining attrited fiber and the heated air is propelled towards the projected fiber residues and attrited fiber for dehydrating and deodorizing the projected fiber residues and for entraining dehydrated, deodorized attrited fiber for collection. In a case of treating fiber residues resultant from hydrolysis of a plant substance, the dehydrated, deodorized attrited fiber is mixed with ingredients to obtain a mixture for preparing a breadcrumb product, and then, the mixture is extrusion-cooked.

Abstract: To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of membrane (4) or is retained in the retentate. Afterward, the sugar is removed from the permeate or from the retentate with the help of a device (5) for substance removal or substance conversion. Next the substances remaining in the permeate or in the retentate after the removal of the sugar are fed back into the process or the final product. With the process according to the invention, a high selectivity and an improvement in quality of the final product with high economic efficiency of the unit is achieved (FIG. 1).

Abstract: A method of manufacturing tart shells uses a manually operated hinged die and press arrangement in which the die is shaped with a female receptacle for receiving a foil tart case and the press has a male portion for compressing dough into the tart case and squeezing the dough to form a continuous constant thickness layer across the inside of the tart case. To prevent adhesion of the male portion in the dough, a sheet of plastic film is placed over the tart shell and the dough ball when inserted into the case. The plastic film prevents adhesion of the dough to the male portion and the plastic film can be readily removed after the compression is complete.

Abstract: Garlic essence is produced by extracting garlic with ethanol and deodorized with phytic acid, added either during or after the extracting step. The garlic essence exhibits outstanding antibacterial action when added to or sprayed onto foods. It is used alone or in combination with .epsilon.-polylysine in the amount of 1-256 .mu.g/ml.

Abstract: Onions are subjected to a vacuum treatment to remove lachrymator compounds and compounds that impart harsh taste. The resultant onion product, preferably in sliced form, has a much sweeter taste. The onions are preferably Vidalia onions.

Abstract: A method of processing fresh avocados into pulp or guacamole wherein the mixed pulp is drawn into a chamber where the pulp is exposed to a high vacuum and thereafter the vacuum is slowly released. The product is subsequently packaged and a second, at least partial, vacuum is applied to the pulp within the packaging before the packaging is sealed.

Abstract: The invention relates to a process for deodorizing edible oils and/or fats comprising: heating edible oil and/or fat to an elevated temperature; introducing or injecting non-condensible inert gas into said edible oil and/or fat to strip or remove substances that impart disagreeable odor and taste to said edible oil and/or fat; and recovering the resulting deodorized edible oil and/or fat, wherein an amount of said non-condensible inert gas introduced or injected is substantially less than the theoretically required amount for deodorizing said edible oil and/or fat. The condensible gas may be preheated before its introduction into the edible oil and/or fat.

Abstract: A method for improving the quality of an aliment, such as an alcoholic liquor, by removing impurities such as carbamates, sulfites and bioamines, includes contacting an aliment containing the impurity with a container formed of a membrane permeable to the impurity. The container encloses a non-diffusible reactant such as binding agents, neutralizing agents, oxidizing agents, transesterifying agents and hydrolyzing agents. The container and the contents are separated from the aliment after a period of time sufficient for the reactants to react with the impurity.

Abstract: A stabilized aqueous dentifrice composition capable of producing or, in the presence of saliva, leading to the production of antimicrobially effective concentrations of hypothiocyanite ions (OSCN--) are herein described. The composition contains both an oxidoreductase enzyme and its specific substrate, for the purpose of producing hydrogen peroxide of at least the minimum effective concentration. The aqueous dentifrice compositions of the present invention can be stabilized against premature enzyme/substrate interaction by controlling the level of dissolved oxygen in the aqueous dentifrice carrier. Optionally, a peroxidase enzyme may be included to act upon the aforementioned hydrogen peroxide, thereby oxidizing salivary thiocyanate ions to produce the antimicrobial concentrations of hypothiocyanite ions (OSCN--).

Abstract: A stabilized aqueous composition capable of producing or, in the presence of saliva or other humoral fluid, leading to the production of antimicrobially effective concentrations of hypothiocyanite ions (OSCN--) are herein described. The composition contains an oxidoreductase enzyme and its specific substrate, for the purpose of producing hydrogen peroxide of at least the minimum effective concentration, and in addition, catalase for the destruction of hydrogen peroxide to prevent premature oxidoreductase enzyme decomposition. Optionally, a peroxidase enzyme may be included to act upon the aforementioned hydrogen peroxide, thereby oxidizing thiocyanate ions to produce the antimicrobial concentrations of hypothiocyanite ions (OSCN--).

Abstract: More than 50% of the odor-producing allyl sulfides present in garlic or Welsh onion are removed by immersion in a solution of bicarbonate of soda. The solution is buffered with one or more organic acids such as citric acid, tartaric acid, malic acid, phytic acid or acetic acid to restrict the action of the bicarbonate of soda and to neutralize alkaline components thus reducing the bitter taste. Some of the characteristic odor and bitter taste remain during eating but no bad oral odor or body odor is generated after eating.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is one of feeding-in whole tomatoes under vacuum, chopping or mashing them in conditions where residual oxygen is reduced to a minimum--depending upon the degree of vacuum obtainable inside the feeder-tank--and then introducing the tomato in its liquidized state into a pressurized system or circuit designed for operation at whatever temperature represents the optimum for enzyme-deactivation; the introduction of freshly mashed deaerated tomato into the circuit being such that it mingles with tomato already heated and circulating therein.

Abstract: A method of preparing frozen pieces of dough, in which dough is kneaded and subsequently fully shaped and fully proofed. The doughpieces are then frozen. The pieces of dough can be stored in a freezer for some time and subsequently removed from the freezer and, without defrosting step, placed in an oven and baked. The dough is kneaded to a higher energy input then in usual bread making techniques. In the presently preferred initial embodiment, alcohol is added to the dough ingredients during mixing of the ingredients.

Abstract: The present invention is drawn to a process for extraction of gossypol for cottonseed using a solvent solution which includes: (a) a water miscible organic solvent; (b) water; and (c) an acid which is strong enough to prevent binding of gossypol to cottonseed protein but which is not so strong as to hydrolyze a substantial portion of the cottonseed protein. The present invention also includes cotton seed meals of reduced gossypol content (and optionally reduced aflatoxin and/or fat content) produced by the aforementioned extraction.

Abstract: A method of preparing frozen pieces of bread dough, in which dough is kneaded and subsequently entirely shaped and proofed doughpieces are prepared and frozen. The pieces of bread dough can be stored in a freezer for some time and subsequently placed from the freezer, without defrosting step, in an oven and be baked off. The dough is kneaded at a high intensity. In a different embodiment, alcohol is added to the dough.

Abstract: Improved methods for treatment of edible oils such as soybean oil and cottonseed oil to improve its stability, flavor and/or to deodorize the oil.

Abstract: The invention relates to a method and an equipment for the preservation of vegetables, meat or other organic substances. The essential feature of the method proposed by the invention consists of placing the goods to be preserved into a hermetically sealed chamber (I, II), then varying the composition of the gases bound by the cell material of products. The essential feature of the equipment complying with the invention consists of placing the goods to be preserved into a hermetically sealed chamber (I, II), where the chamber (I, II) is connected with some means, advantageously with a gas pump, for varying the pressure within said chamber, or providing said chamber (I, II) with at least one hermetically sealed, movable wall for varying the volume of said chamber, further connecting the latter with a cooling circuit for providing the cooling of the chamber (I, II).

Abstract: A first activating material with pores having alkali-ionization promoting function and a process for the preparation thereof, the material comprises animal bone material which is calcined so that the water content is below several wt. percent and is pulverized or powdered into a chipped, granular or powdery state. A second activating material and a process for the preparation thereof, the second activating material comprises the first activating material as well as a magnetic clay powder, both being kneaded, solidified and calcined. A first flocculating agent comprises a solution of the first activating material in sulfuric acid or hydrochloric acid. A second flocculating agent and a process for the preparation of the second flocculating agent which comprises a homogeneous composition comprising the second flocculating agent and a metal solution of a mixture of copper with iron or zinc in sulfuric acid or hydrochloric acid.

Abstract: It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusion soaking solution containing a sugar having more than six carbon atoms, an acid, a microbiological agent and optionally a chelating agent that utilizing a particular sequence of treating steps, a dried fruit that is not discolored and which has good taste can be prepared and can undergo long term storage. That is, the packaged product will have a reasonably long shelf life and taste and appearance.

Abstract: This invention provides a continuous process of preparing a formed gel piece by deaeration and hydration of a flowable mixture, cooling said flowable mixture to a formable viscosity in an extruder, and forming of the resulting formable mixture upon exit from the extruder. This process gives a gel confection product that is equivalent to that produced by the Mogul system but which avoids the extended batch drying times of the Mogul system. This invention also provides a new apparatus and method for extruding gel pieces as well as a new apparatus and method for injection molding gel pieces.

Abstract: A system and process for vacuumizing meat to remove oxygen and air voids therefrom, thereby increasing the density and shelf-life of the meat, the system including a variable speed positive displacement transfer pump to deliver a supply of pre-cut meat under pressure to a sealed vacuumized pressure vessel where the meat is vacuumized, the transfer pump being adjustable in speed to vary the rate of flow of meat therefrom to achieve the maximum output of vacuumized meat.

Abstract: A method for processing biological raw edible material into a creamy-like substance. The method includes the steps of supplying raw edible material into a collector and then displacing the raw edible material from the collector to a de-aeration container. At the de-aeration container air is eliminated from the raw edible material. Thereafter excess raw edible material is allowed to pass back from the de-aeration container into the collector. The remainder of the raw edible material is supplied from the de-aeration container to a high pressure device for homogenizing the raw edible material thereat.

Abstract: In a method of preparing a chocolate mixture in a continuous mode of operation with a high throughput, raw cocoa-bean fragments are supplied to a first housing zone of an extruder and after passing through a steam lock, are acted upon by high-pressure steam and, following thereon, the first zone is connected to a vacuum pump, the mixture being subjected in this manner to a mixing, kneading and degassing operation in the first zone. The mixture is then supplied to a second housing zone following on the first housing zone and is then supplied from the second housing zone directly to a comminuting device such as a hammer mill and, after being processed in the comminuting device, the mixture is immediately supplied to a third housing zone which follows directly on the second housing zone of the same extruder and which is likewise connected to a vacuum pump.

Abstract: An apparatus for quantitatively extruding food material is provided. In this apparatus the material is introduced into the space formed between the periphery of a drum and the side wall of a housing. The drum has an inner chamber between its inner wall and the periphery of a cam. A pair of blades is inserted into slits formed on the drum form a compartment in the outside of the drum and a compartment in the inner chamber.Since the dimensions of the space in the compartment outside of the drum decrease towards the exit port, while the space of the inner chamber increases, the pressure in the space becomes much higher than that of the inner chamber. Thus the air in the material is drawn out of the outer compartment into the inner chamber via a path formed between the recess on the trailing surface of the blade and the wall of the slit. As a result material of a uniform quantity and density, and that has no air entrainment, is extruded from the exit port.

Abstract: Deaerated oil having a level of less than about 0.10% by volume of dissolved oxygen is heated at a temperature between about 530.degree. F. (277.degree. C.) and about 650.degree. F. (343.degree. C.) and stripped with a stripping medium with a molar ratio of stripping medium to oil of between about 0.05 and about 9.7, at an absolute pressure of between about 0.5 mm Hg and about 50 mm Hg., for a time of between about 5 seconds and about 15 minutes. The combination of stripping parameters is selected so that the stripping factor "f" is greater than about 0.6, where f=KP.sub.v S/PO, where K is between about 1 and about 200, and where P.sub.v (the vapor pressure of the component to be stripped) is not more than about 0.1 mm Hg at 500.degree. F. (277.degree. C.) and not more than about 2.0 mm Hg at 600.degree. F. (343.degree. C.).

Abstract: Roasted coffee beans are delivered to an airtight container. The container is purged with CO.sub.2 or N.sub.2 until the O.sub.2 concentration is between 0.2 and 2%. The container is then sealed and the coffee beans are aged under an atmosphere consisting of CO.sub.2 or N.sub.2 with small amounts of O.sub.2. During the aging process, which involves a liberation by the coffee beans of a gas rich in CO.sub.2, the pressure in the container is maintained between 0.4 and 1.8 atmospheres. Aging may take place at temperatures between 20.degree. and 25.degree. C. and, under such circumstances, the O.sub.2 concentration in the container is maintained within the range of 0.2 to 1% throughout the aging period. The aging period at these temperatures is between 15 days and 31 days. Alternatively, aging may take place at temperatures between 30.degree. and 50.degree. C. The O.sub.2 concentration in the container is then maintained within the range of 0.2 to 2% throughout the aging period which is now only 4 to 10 days.

Abstract: A process for the preparation of chocolate paste is disclosed wherein various ingredients such as cocoa and powdered sugar are subjected to grinding and powdered sugar are subject to operations grinding to a predetermined degree of particle size, fluidification by dispersion of the particles of sugar and cocoa into a continuous fatty phase and of degassing for the removal of water and undesirable volatile compounds. At least one portion of the treatment is carried out in a conveyor with several screws provided with means for regulating the temperature of the entrained material. According to the invention, after a preliminary grinding of the ingredients to obtain a refined paste having the desired degree of particle size in the screw conveyor a dry-conching treatment of the refined paste is carried out and then the liquefaction of the paste is obtained by the incorporation of adjuvants.

Abstract: An improved method and apparatus for the continuous vacuum grinding of meat or other products is provided which permits continuous deaeration and grinding so as to materially enhance the organoleptic properties of final meat products such as sausages and the like. Broadly speaking, the apparatus of the invention includes a pumping apparatus together with a grinder and a closed conduit coupling the pump and grinder; deaeration apparatus is also provided which serves to evacuate the meat products prior to grinding, and the latter are maintained in that condition throughout the grinding operation. In preferred forms, use is made of a reciprocating piston-type pump together with remote, separately powered grinding apparatus. In this form of the invention, deaeration is accomplished by means of apertured pistons within the pumping unit which are operatively coupled to a vacuum pump or other suitable evacuating device.

Abstract: The invention is a method for the removal of off-flavor from a textured vegetable product by extraction with a gas in the supercritical fluid or liquid state. The method for supercritical fluid extraction of off-flavors comprises the steps of: (a) extracting off-flavors from the textured vegetable product by contacting it with a supercritical fluid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. Liquid extraction comprises the steps of: (a) extracting the off-flavors from the textured vegetable product by contacting it with a liquid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. The temperature and pressure of the gas may be varied to maintain it in the supercritical fluid or liquid state. Carbon dioxide is a preferred gas.

Abstract: A process for eliminating the harsh bitter flavor associated with bran cereal by contacting the bran cereal with dried citrus peel.

Abstract: A process for the reduction of undesirable flavor components contained in a vegetable protein material such as a soy isolate, is described. An aqueous slurry of the vegetable protein material is formed and contacted with a mold of the genus Rhizopus or Aspergillus under conditions that are sufficient to reduce the level of undesirable flavor components in the protein material, yet insufficient to result in substantial replication or growth of the mold.

Abstract: Fruit, vegetable and meat products and their derivatives are exposed in liquid and/or gaseous form to a polyether-based polymer to extract ingredients therefrom. The products and derivatives may be for human consumption or may be in the effluent of a food-processing plant. A preferred embodiment is the treatment of grape juice and wine derived from labruscan grapes to extract unwanted color and flavor components.

Abstract: Apparatus for cleaning, aerating and fumigating grain comprises chutes having screens therein over which the grain is passed. Conduits interconnect the chutes with a blower mechanism so that the grain to be cleaned is subjected to a vacuum which causes the fine debris, trash and the like to be passed through the screen. The fine debris is entrained in a stream of air and directed exteriorly of the grain storage structure. The conduits connected to the blower assembly may be detached from the grain cleaning chutes and connected to tubes inserted into the grain to permit heated gases and moisture to be removed from the stored grain. An air entrained fumigant may also be directed through the tubes into the grain for controlling insects and the like.

Abstract: A bland and nutritive oilseed food product made from an oil seed having a fat content of at least approximately 10% and a protein content of at least approximately 20% is produced by a process involving the steps of heating a particulate oilseed material with steam to preferably 220.degree. F. and subjecting the particulate oilseed material to lower alcohol vapors. Initially, the oilseed material is placed in a closed vessel and the alcohol is added to the oilseed material in a preferred weight ratio of approximately 9 pounds alcohol to 60 pounds oilseed material along with a small quantity of water. The vessel has agitators that agitate the oilseed material sufficiently to "fluidize" the material within the vessel. Steam is injected into the vessel and when the temperature of the oilseed material preferably reaches 220.degree. F., the steam is stopped and the particulate oilseed material is kept at that temperature in the closed vessel for at least thirty minutes.

Abstract: Packaging of certain products like cheese is usually done in a vacuum without the presence of heat. Heretofore, a first vacuum was necessary to knit the curds together and to compact the cheese. A second vacuum was then employed to remove air which returned to the package. The present method eliminates the need for the second vacuum. A heat sealable package, containing cheese, and having a tortuous vent passage is subjected to a vacuum. As a full vacuum is achieved, air within the chamber and the package is exhausted. When the chamber is returned to atmospheric pressure, the tortuous seal collapses to form a temporary seal. At the same time, the plastic bag collapses around the cheese which causes the curds to knit together, and compact the cheese. While still in the sealed condition, a permanent heat seal is made across the tortuous vent passage.

Abstract: A highly stable peanut paste for use particularly as an extender to bakery and marzipan products is produced by first pressing blanched peanuts to remove a substantial portion of the natural oil. The pressed nuts are then roasted in a first oil bath to reconstitute them and then drained. While still hot, the roasted nuts are transferred to a second quenching bath of a high stability oil. The nuts are then milled to a paste, degassed and cooled and then mixed with bakery products or marzipan products.

Abstract: The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.

Abstract: Crop foods such as peanuts, soybeans, peas, and the like, are ground and processed in a rapid, continuous, in-line production system. The food material is converted into a thermally processed slurry rapidly by mixing the ground food with hot water and steam and then quickly cooling the slurry, preferably in a vacuum chamber. The heat treatment stops the activity of enzymes which normally produce undesirable flavors and odors in mixtures of water and ground peanuts and other foods. The rapid cooling treatment prevents damage to protein content and simultaneously strips away any raw peanut flavor that may have developed. The continuous process produces a slurry of peanuts, or the like, without the characteristic raw peanut flavor, and the bland slurry can be further processed by drying to produce a useful food product such as flour, food extender, or the like.

Abstract: A bland and nutritive soybean food product is produced by a process involving the steps of heating a proteinaceous soybean material with steam to preferably 220.degree. F. and subjecting the proteinaceous soybean material to lower alcohol vapors. Initially, the soybean material is placed in a closed vessel and the alcohol is added to the soybean material in a preferred weight ratio of approximately 9 pounds alcohol to 60 pounds soybean material along with a small quantity of water. The vessel has agitators that agitate the soybean material sufficiently to "fluidize" the material within the vessel. Steam is injected into the vessel and when the temperature of the soybean material preferably reaches 220.degree. F., the steam is stopped and the proteinaceous soybean material is kept at that temperature in the closed vessel for at least thirty minutes.

Abstract: A method of continuous production of refined chocolate mass from a non-refined cocoa mass composed of a mixture of components reduced in size to a fineness required for the final mass but still containing undesired aromatic substances and moisture and being processed into a low fat, friable or pulverized chocolate mass, is mixed in a plasticator with a preheated air stream which is admitted in the same feeding direction, simultaneously externally heated for a time interval between 5 and 8 minutes while being intensively mixed by shearing stresses until the mass becomes plasticized; thereupon the fluidity of the mass is increased by an emulsifier, then the entrained gas is separated from the mass, the latter is weighed and supplemented according to a final recipe by additional fat content, and the final mass is collected in a container and subjected to an additional homogenizing treatment and in a cooled condition is forwarded for the final processing.

Abstract: Locust Bean Pod Powder, Locust Bean Gum Powder and Guar Gum Powder originally having odor and taste characteristics making them unsuitable as food additives, can be made suitable therefor by extraction with gases at supercritical temperatures.

Abstract: A dry modified vital gluten composition which includes vital gluten modified by dispersing wet vital gluten in a food grade hydrophobic liquid in the presence of an edible emulsifier, reducing the pressure, elevating the temperature to about 65.degree. C. in a short period of time and separating the dried particulate gluten from the liquid, whereby the gluten is dehydrated and rendered substantially odorless, tasteless and more functional.

Abstract: A method is disclosed for treating cheese, preferably cheese offcuts, to form a reconstituted block of cheese. The offcuts are first cut into small chips and then repressed in an evacuated environment to form the reconstituted block of cheese which may then be cut to commercially saleable sizes and packaged.

Abstract: A device for treating a mixture for the manufacture of chocolate, said device comprising a cyclic course of a milling vessel and a mixing vessel each having a driving motor for driving the milling members and the mixing members respectively and means connected with the cycle for supplying the mixture to be treated and means for the delivery of the ready product provided with means for adding to the cycle a viscosity-reducing agent.

Abstract: A method of concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The fruit is first subjected to a high vacuum while adding only enough heat to maintain the fruit at a temperature below the boiling temperature of water at the maintained vacuum. This is continued until foaming caused by the release of air in the cells of the fruit either ceases or is at least commencing to be reduced. The fruit is then moved in a thin layer through a heated, rotating cylinder maintained at the same vacuum to cause the juices in the fruit cells to migrate to the surface of the fruit. As the cylinder rotates, the juices coat the walls of the cylinder. The cylinder is heated to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.

Abstract: A highly stable peanut paste for use as an extender to chocolate is produced by first pressing blanched peanuts to remove a substantial portion of the natural oil. The pressed nuts are then roasted in a first oil bath to reconstitute them and then drained. While still hot, the roasted nuts are transferred to a second quenching bath of a high stability oil. The nuts are then milled to a paste, degassed and cooled and then mixed with chocolate.

Abstract: Crop foods such as peanuts, soybeans, peas, and the like, are ground and processed in a rapid, continuous, in-line production system. The food material is converted into a thermally processed slurry rapidly by mixing the ground food with hot water and steam and then quickly cooling the slurry, preferably in a vacuum chamber. The heat treatment stops the activity of enzymes which normally produce undesirable flavors and odors in mixtures of water and ground peanuts and other foods. The rapid cooling treatment prevents damage to protein content and simultaneously strips away any raw peanut flavor that may have developed. The continuous process produces a slurry of peanuts, or the like, without the characteristic raw peanut flavor, and the bland slurry can be further processed by drying to produce a useful food product such as flour, food extender, or the like.

Abstract: An improved process for enzymatic hydrolysis of mammal, fish and plant protein containing material characterized by the utilization of vacuum conditions during the hydrolyzing phase of the process to selectively remove the odoriferous compounds.

Abstract: A liquid smoke concentrate having a 3,4-benzpyrene- and 1,2,5,6-dibenzanthracene content of less than 0.2 nanograms, having a tar content (calculated as polycyclic aromatic hydrocarbons) below 1 microgram/kg, and a phenolic compounds content (calculated as phenol) of 0.90-1.60 g/l, preferably 1.0-1.4 g/l, and in which the ratio of phenolic compounds content to carbonyl compounds content (calculated as acetone) to total titratable acid content (calculated as acetic acid) is 1:(17.0-47.0):(13.0-40.0), preferably 1:(20.0-37.0):(14.0-34.0).The concentrate is obtained by destructive distillation of cellulosic and/or lignin material, removing fly ashes, and separating two tar fractions by cooling to a temperature between 150.degree.-200.degree. C. and 80-120.degree. C., respectively, non-condensable gases being separated off upon cooling to room temperature. The concentrate may be used in various physical forms as a flavoring agent in foodstuffs and as aromatizing agent.