Abstract: A useful method for shifting the flavour balance of edible oils comprises sparging nitrogen through the oil at a temperature of 20.degree.-65.degree. C. Olive oil is preferably treated at 30.degree.-40.degree. C. The treatment may be combined with usual purification steps as are washing and filtration over a filter aid.

Abstract: A filter for fluids includes a pair of layers or multiple layers or pairs of material joined together to form a laminate having a fluid contacting surface. A plurality of spaced pockets is formed between the layers of material in the contacting surface. The layers of material are fluid permeable at the pockets whereby fluid may flow through the laminate at the pockets. The fluid contacting surface is fluid impermeable except for the pockets to require the fluid passing through the laminate to be confined to flowing through the pockets. Filter members are in the pockets for removing any contaminants from the fluid. Alternatively, additive materials such as powdered cream or sugar in the pockets dissolve in the fluid passing through the pockets to enhance the fluid.

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 process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600.degree. F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produce an exothermic gaseous material. The gaseous material is cooled rapidly to produce a liquid phase and a vapor containing an aerosol. The liquid phase is collected as a first flavorant and the vapor phase passed through a condenser to recover the aerosol as a flavorant with a more intense grill flavor. The remaining smoke or vapor is exhausted from the apparatus to remove the tarry and acrid flavor notes.

Abstract: The present invention provides a method for refining peppermint oil containing compositions. Additionally, the present invention provides a method for making chewing gum having a peppermint flavor. To this end, a method for refining a peppermint oil containing composition that includes sulfur compounds to remove at least a portion of the sulfur compounds is provided. The method comprises the step of subjecting the composition to a distillation process that removes at least a portion of the sulfur compounds from the composition, but does not remove more than 3% of the total composition.

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 method of sparging off-notes from mint flavors using nitrogen is provided. The method comprises passing nitrogen through a mint flavor for a sufficient time at sufficient pressure until off-notes are eliminated. A method of preparing oral compositions, including chewing gum, comprising nitrogen sparged mint flavor is also provided.

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 present invention provides a process for the removal of ethanol from drinks produced by fermentation by direct extraction of the ethanol in countercurrent with compressed carbon dioxide as extraction agent and separation of the extracted water-ethanol mixture from the extraction agent by lowering the density of the compressed gas, wherein, after the lowering of the density, the carbon dioxide is regenerated by a treatment with water and then returned to the extraction step.

Abstract: An edible fish oil is disclosed which contains EPA and DHA. This oil, with significantly reduced undesirable impurities, is obtained by subjecting fish oil to vacuum steam distillation contacting the oil with an adsorbent and recovering the oil. The oil can be combined with a vegetable oil and/or Rosemary extract antioxidant to improve its oxidative stability.

Abstract: The invention relates to a process for deaerating fruit juices during their manufacture, wherein vacuum deaeration is conducted on a concentrated source of the fruit juice, at a temperature such as to avoid damaging the volatile components of the fruit juice and separately deaerated water is subsequently added to the deaerated concentrated source.

Abstract: The present invention is directed to a novel method, composition and device for removing dissolved oxygen from solutions containing alcohols and/or acids. By removing oxygen from various products, the present invention is an effective antioxidant for beverages and food products, as well as for industrial and commercial solutions containing alcohols and/or acids.

Abstract: Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored oils that have oxidized (such as reverted fish oil) can be treated. When processing fish oil, the fish oil is preferably deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. When processing dairy and various other oils and fats, certain of the above steps such as initial deaeration and final storage under oxygen free conditions may be eliminated. The process provides oils and fats from which all or a substantial portion of the free or non-esterified cholesterol has been removed and which, at least in the case of fish oils, are clean tasting.

Abstract: Low-ethanol wines, beer, distilled spirits, and other alcoholic beverages are produced by treating ordinary alcoholic beverages with novel membrane extraction methods. Semipermeable membranes and gas-phase extraction fluids are employed to selectively extract ethanol into the gas-phase, while leaving substantially intact the complement of other organic constituents that contribute to the color, aroma, and taste of the beverage. Methods are provided for balancing the water activity of the gas-phase extraction fluid about equal to that in the beverage, so as to inhibit water transport across the membrane independent of the ethanol/water selectivity of the membrane.

Abstract: A process of treating oils containing Omega-3 fatty acids, such as fish oils like Menhaden oil, sardine oil, salmon oil and other oils, to produce odorless and flavorless oils which contain only insignificant amounts of undesirable minor constituents, such as thermal and oxidative polymers of unsaturated glycerides, trans-isomers, positional isomers, conjugated dienes and trienes, cholesterols, pesticides, PCBs and heavy metals, and which have reasonably good flavor and oxidative stabilities.

Abstract: A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600.degree. F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650.degree. F. and thereafter rapidly cooling the flavor product to a temperature less than 220.degree. F., a minor fraction of the exothermically heated oil being spent as waste vapor.

Abstract: A method of beverage processing is disclosed wherein unwanted gases are stripped from ingredient water to form treated ingredient water. Formulating syrup to be utilized in mixing a beverage product is combined with the treated ingredient water as a water portion of the syrup, and the formulated syrup is mixed with one or more other constituents of the beverage product including water, using only the treated ingredient water.

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: A process for deoxygenating or carbonating a food or biological liquid product having an initial dissolved oxygen concentration between 9 mg/l and 12 mg/l, comprising injecting at least one gas selected from the group consisting of nitrogen and carbon dioxide into a current of the food or biological liquid product thereby to form a gas/liquid emulsion. The emulsion is introduced into a storage vessel. The gas is at a pressure of about 3 bars. The gas and liquid are injected into a confined mixing chamber at a volume rate of gas to liquid between 3 and 5, and expelled the chamber at a velocity of 15 to 30 meters per second into the vessel above the bottom of the vessel a distance which is a minor proportion of the height of the vessel, until the residual dissolved oxygen content is less than 0.25 mg/l.

Abstract: A process for preparing fruit juice beverages capable of being sold in cups via dispensing vending machines which comprises the steps of subjecting a fruit juice containing solid matter to milling, deaeration, homogenization and optional pasteurization, the milled juice being dispensed through a flow quantity control means substantially without clogging at the flow quantity control means.

Abstract: Chlorohydrins are eliminated from liquid hydrolyzates prepared from vegetable proteins hydrolyzed with concentrated hydrochloric acid. The hydrolyzates are subjected to steam distillation under reduced pressure for removing the chlorohydrins while keeping the density of the hydrolyzates at a substantially constant value.

Abstract: A method of, and apparatus for making hard, dense, vitreous molasses-based animal feed supplement masses, the method comprising heating a molasses composition to a temperature within the range of about 240.degree. F. to about 285.degree. F. to remove all of the water content of the molasses that is necessary to form the desired vitreous masses. A portion of the heating process may be accompanied by an injection of ambient air into the molasses composition being heated. Immediately after heating, the molasses composition is cooled, agitated and de-aerated by directing the molasses composition through a cooler and de-aerator including a conduit in which is positioned an offset beater shaft assembly adapted to separate portions of the composition from the remainder thereof while directing cooling air through the conduit about said portions.

Abstract: A method for the preparation of nonalcoholic beverages, especially carbonated beverages, and an apparatus for the practice of the method. First a sugar solution of prescribed concentration is prepared by dissolving sugar in deaerated water with an oxygen content below 0.15 mg/l. The sugar solution is adjusted in an additional deaeration to an oxygen content of less than 0.1 mg/l. The deaerated sugar solution can be finally adjusted to a prescribed concentration with deaerated water and carbonated, and finally it is mixed with flavorings specific to the beverage.

Abstract: A method for manufacturing a deaerated fatty confectionaries, specifically, chocolate blocks, chocolate blocks with a confectionary center, chocolate covered products, white chocolate or colored chocolate blocks, and the like, having a substantially reduced air content without requiring excessive shaking. In accordance with the invention, the fatty confectionary mass in a fluidal state and flowing in the form of a film is subjected to a reduced pressure, preferably, within a range of 10 to 350 Torr. Tempering can be carried out either prior to, during, or subsequent to the deaerating treatment. The deaerated mass can then be used for manufacturing chocolate products by molding, shell-molding, or covering.

Abstract: Continuous pressure boiling of beer wort is carried out in a multistage column having an upright inner wall enclosing a head region near the top of the column, a sump region near the bottom of the column and a wort compartment between the head and sump regions. The wort compartment includes a plurality of superposed, substantially horizontal plates. Each plate is provided with an overflow weir on its upper surface with an opening between the overflow weir and the wall of the column. Regenerative preheated wort is charged onto an upper plate and flows downward from one plate to another over the overflow weirs and through the openings. A heated gaseous medium introduced into the sump region raises through the openings and heats the downward flowing wort to boiling temperature to degas and free the wort from undesirable foreign substances. Vapors from the wort are condensed in the head region and discharged, and the processed wort is discharged from the sump region.

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: In a process for sterilization of liquids like milk, containing gases such as air and carbon dioxide and microbes, a microbal enriched partial stream is separated by centrifugation and is degassed in a first step, whereupon the so treated partial stream is heated for sterilization and is then remixed with the rest of the original stream. The novelty is constituted by the manner of heating said partial stream, namely by injecting it in finely divided form into a closed container in which there is provided a steam atmosphere, the stream being discharged with level control from said container, whereas the remaining gas is separated and is discharged through an extra outlet.

Abstract: There is disclosed a fluid flow metering device for use, for example, in a system for preparing a carbonated beverage wherein deaerated water and a beverage concentrate are mixed together in closely controlled proportions. The system can also include a vessel for storing a quantity of water and a deaerator for removing air from the water. The fluid flow metering device controls the rate of water flow from the vessel to the deaerator and is responsive to the water flow rate demand of the deaerator. The metering device includes a valve block having a fluid conducting channel for conducting water from the vessel to the deaerator, and a bore intersecting the channel. A valve element is disposed within the bore and is movable into and out of the channel for modulating the water flow rate through the channel.

Abstract: There is disclosed an improved dearator system for purging air from water. The disclosed system includes a container for containing the water, cooling means within the container for cooling the water to force air therefrom, and means for introducing carbon dioxide gas into the container to establish a positive pressure therein. The system also includes a positive pressure indicator means for indicating when the positive pressure within the container is reached. The indicator includes a housing having a bore in fluid communication with the container, a seat within the bore, and a ball within the bore. The ball is viewable through the housing and is arranged to disengage from the seat in response to positive pressure within the container to provide a readily discernible indication of positive pressure therein.

Abstract: A foul breath preventive agent comprising cyclodextrin as an active component.

Abstract: A system for significantly reducing the dissolved oxygen content of a liquid. Liquid is pumped from a supply source to a deoxygenation chamber through a line containing a sparger for injecting a gas, such as nitrogen, as bubbles having an average size of not greater than about 5 mm. The sparger is spaced a predetermined distance upstream of the chamber to achieve contact at the bubble interface for a desired length of time. The pressure of the liquid is lowered when it reaches the chamber, releasing the nitrogen bubbles which are vented to the atmosphere along with the oxygen stripped from the liquid. The dissolved oxygen content of said liquid can be monitored at a location upstream of the sparger, and adjustments made to the amount of nitrogen being injected based upon the D. O. level monitored.

Abstract: A system is disclosed for producing beer and like extensively deaerated beverages. The system includes a deoxygenating column, a remote source of heavy beer, and a proportioner unit connected to receive deoxygenated water and heavy beer. After the water and heavy beer are mixed in the proportioner, the formed bright beer is exhausted. Water entering the system is routed to a deaeration column, which includes a fluid exhaust pump unit bottom, and at least one deoxygenating unit module mounted atop the pump unit.

Abstract: A method of preparing a carbonated beverage by driving dissolved air from the water to be carbonated. Carbonating gas under relatively high pressure is conducted from a beverage carbonating mechanism to a water conduit for mixing with the water. In accordance with the qualitative principles of Dalton's Law, the introduced carbonating gas drives out air dissolved in the water.

Abstract: A reflux deaeration system is disclosed which removes air from water used in producing carbonated beverages. Carbonating gas under relatively high pressure is conducted from a beverage carbonating mechanism to a water conduit for mixing with the water. In accordance with the qualitative principles of Dalton's Law, the introduced carbonating gas drives out air dissolved in the water.

Abstract: An improved papaya juice product is obtained by use of a process in which fresh papaya meat with any of a variety of combinations of water, sugar, honey, salt, citric acid, lemon juice, and ascorbic acid are placed in a high speed blender, covered, homogenized for at least ten minutes at about 195.degree. F (91.degree. C), for at least three minutes for a thorough pasteurization simultaneously with homogenization. Following blending, the material is placed in containers to be held at room temperature, under chilled refrigeration, or frozen.

Abstract: Grinder gas aroma evolved from the comminution or fracturing of freshly roasted coffee beans is stabilized by condensing the gas and adding an oxygen scavenger to the condensate. This condensate is then briefly contacted and extracted with a fluorinated-chlorinated hydrocarbon to remove harsh aroma compounds and then with a mixture of non-polar and polar solvents in order to extract desirable aromatics. This extract is stable at freezer temperatures and can be used to aromatize coffee or coffee-like products.