To Deodorize Patents (Class 426/488)
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Patent number: 4996072Abstract: 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.Type: GrantFiled: February 13, 1989Date of Patent: February 26, 1991Assignee: General Mills, Inc.Inventors: Steven S. Marschner, Jeffrey B. Fine
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Patent number: 4986998Abstract: Dehydrated flavorings are produced by using the blood of livestock including hydrolysis of the blood to convert protein to amino acid form, passing the hydrolyzed suspension through a granular type active charcoal column to remove poor color and odor properties from the hydrolyzed suspension, removing salt from the suspension by filtering, causing the suspension to taste meat-like by allowing it to react with sugars, and then powdering the suspension to produce a powdered blood product.Type: GrantFiled: January 26, 1990Date of Patent: January 22, 1991Assignee: Korea Food Research InstituteInventors: Ick-Jong Yoo, Kyung-Hwan Kim, Young-Eon Kim
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Patent number: 4840812Abstract: A method of adjusting the quality of liquors such as wine, whiskey, brandy, sake and beer. Flavors and bouquets of such liquors are easily adjusted without using any additive or other substances. Part of odor-emitting substances and water contained in a liquor is absorbed and removed by means of the osmotic action of a highly osmotic substance that is brought into contact with the liquor through semi-permeable membranes.Type: GrantFiled: October 19, 1987Date of Patent: June 20, 1989Assignee: Live International Co., Ltd.Inventor: Yasunori Tominaga
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Patent number: 4810330Abstract: Deodorizing and/or physical refining of relatively small, varying charges of high-boiling liquids, viz. fatty acids, edible oils, fats, glycerides and other high-boilding esters, is conducted continuously in a single-stage or multi-stage falling-film column (20) through the trickle passages (23) of which stripping steam is passed in counter-current flow. In the supply conduit (15, 15', 15", 15'") leading to the falling-film column and in the discharge conduit (30, 30', 30", 30'") leading away from the bottom (26) of the falling-film column a plug-flow of the liquid is maintained. Upon a change of charge the fresh liquid to be treated is normally introduced into the supply conduit--without any blank charge--directly following the liquid of the preceding charge. Charging of the liquid onto the deflector (22) in the head (21) of the falling-film column is interrupted for a short period of time when the front of the liquid of the fresh charge has reached a check valve (16) disposed adjacent said deflector.Type: GrantFiled: February 17, 1988Date of Patent: March 7, 1989Inventor: Hermann Stage
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Patent number: 4806374Abstract: The invention relates to fat products to be subjected to prolonged heat treatment at temperatures above 120.degree. C., such as shallow-frying, deep-frying, baking, preparing fondue, roasting, etc. The fat products according to the invention comprise an effective amount of a combination of (a) silicones and (b) a component selected from the group consisting of linalool, linalyl acetate and mixtures thereof. Curcuma components may be added to further enhance heat resistance. The present fat products, as compared with known fat products, develop hardly any unpleasant odors when heated for a longer period of time and/or exhibit only a very small decrease in smoke point after such treatment. The fat products according to the present invention therefore have an increased lifetime.Type: GrantFiled: August 12, 1987Date of Patent: February 21, 1989Assignee: Lever Brothers CompanyInventor: Jules M. Willemse
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Patent number: 4804555Abstract: Disclosed are physical processes for fats and oils, especially fish oil, involving simultaneous deodorization and cholesterol level reduction. Either freshly refined or stored oils that have oxidized (reverted fish oil) can be treated. In the process the fish oil is 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. The process provides fish oils which are clean tasting and from which has been removed substantially all of the free or non-esterified cholesterol.Type: GrantFiled: March 2, 1987Date of Patent: February 14, 1989Assignee: General Mills, Inc.Inventors: Steven S. Marschner, Jeffrey B. Fine
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High temperature vacuum steam distillation process to purify and increase the frylife of edible oils
Patent number: 4789554Abstract: 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.).Type: GrantFiled: November 14, 1986Date of Patent: December 6, 1988Assignee: The Procter & Gamble CompanyInventors: Timothy A. Scavone, James L. Braun, deceased -
Patent number: 4765997Abstract: A method of controlling the odor of liquid condiments such as soy sauce, vinegar, mayonnaise sauce, Worcestershire sauce and catsup. By using a highly osmotic substance, the odor of liquid condiments is controlled with ease and efficiency while leaving their natural properties unspoiled, without causing such degeneration as might result when additive is employed. A dehydrating sheet comprising semi-permeable external membranes and a highly osmotic substance sealed therebetween is immersed in such liquid condiments for absorbing and removing the unwanted odor-emitting substances contained in them.Type: GrantFiled: August 19, 1987Date of Patent: August 23, 1988Assignee: Live International Co., Ltd.Inventor: Yasunori Tominaga
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Patent number: 4759944Abstract: 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.Type: GrantFiled: November 7, 1986Date of Patent: July 26, 1988Assignee: Nestec S. A.Inventors: Roland Fasi, Giancarlo Werner, Ursula Wolfensberger
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Patent number: 4613410Abstract: A method and apparatus for distilling, especially vacuum refining and deodorizing edible oils and fats utilizing sheets of oil driven downwardly in a distiller with a vacuum source at its top. A nozzle includes pressure equalization chambers, cantilever adjustment screws, and a central drag sheet to produce longer lasting and more uniform thin oil sheets to be driven in the distiller. A continuous process deaerates, dehydrates, degums, bleaches, refines, removes tocopherol, deodorizes, and strips peroxides and hydroperoxides from raw oil in a series of isothermal stages utilizing driven sheet distillers. No stripping steam is used except in the stage which strips peroxides and hydroperoxides. The method produces valuable, pure products such as tocopherol and fractionated fatty acids. It is especially efficient in heat exchange and low in waste and pollution producing products.Type: GrantFiled: October 7, 1983Date of Patent: September 23, 1986Inventor: Jacob B. Rivers, Jr.
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Patent number: 4601790Abstract: Deodorizing and/or physical refining of cocoa butter and cocoa butter substitutes is carried out in accordance with the principle of continuous counter-current falling film stripping steam distillation in at least two different zones, where different flow and current conditions prevail for the liquid film and the vapors, respectively. In the initial zone 10 the vapors pass through trickle passages having a hydraulic equivalent diameter greater than the hydraulic equivalent diameter in the final zone 22.The working pressure in the top of the falling film column 10 is maintained below 2.0 mbar, and in the bottom of the falling film column 22 it is maintained by at most 1.6 mbar in excess of that in the falling film column 10. The accumulation of any significant liquid content in the bottoms of the serially operating zones is avoided. Stripping steam is supplied in an amount of 2 to 10 kg of steam per 100 kg of charged liquid.Type: GrantFiled: July 18, 1983Date of Patent: July 22, 1986Inventor: Hermann Stage
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Patent number: 4599143Abstract: The deodorization and/or physical refining of high-boiling organic edible oils, fats and esters is carried out according to the principle of continuous counter-current falling film stripping steam distillation in an internally imposed temperature field in at least two different zones having different flow conditions for the liquid film and the vapors, respectively, prevailing therein. In the initial zone 10 directly adjacent the liquid charge and ensuring at least two separation stages the vapors flow through trickle passages having a hydraulic equivalent diameter of 73 to 150 mm. If necessary, this initial zone may be subdivided, wherein in the first sub-zone the trickle passages are provided with hydraulic equivalent diameters of 120 to 150 mm and in the second sub-zone the trickle passages are provided with hydraulic equivalent diameters of 73 to 120 mm.Type: GrantFiled: July 18, 1983Date of Patent: July 8, 1986Inventor: Hermann Stage
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Patent number: 4427707Abstract: 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.Type: GrantFiled: March 25, 1982Date of Patent: January 24, 1984Assignee: Henkel KGaAInventors: Christian Heine, Reinhold Wust
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Patent number: 4394221Abstract: A method and apparatus for purifying (deodorizing and/or deacidifying) high-boiling, heat-sensitive organic liquids, the method including passing the impure organic liquid in counter-current flow to a carrier vapor of low molecular weight (steam) while the organic liquid is in the form of thin films falling through a multiplicity of parallel, vertically-oriented tubular flow channels, the inside diameters of the flow channels being between 34 and 72 mm, their lengths being between 6 and 16 meters, a heating medium also being present in association with the flow channels, the flow rates and temperatures of the various fluids being controlled to reduce the consumption of carrier vapor and provide a short thermal stress time for the organic liquid.Type: GrantFiled: April 4, 1980Date of Patent: July 19, 1983Assignee: Firma Wilhelm Schmidding GmbH & Co.Inventors: Hermann Stage, Hartmut Hammer, Walter Kuhns
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Patent number: 4377600Abstract: Liquid garlic extract which is completely free from odor is disclosed. The method for producing such garlic extract is readily carried out by merely mixing any edible oil into the garlic juice squeezed from the garlic bulbs and hold the juice for a predetermined period in a vessel under a specific condition until the liquid garlic extract is precipitated completely. The resultant garlic extract has no unpleasant odor and acrid taste, which are the characteristics of the raw garlic juice.Type: GrantFiled: October 30, 1981Date of Patent: March 22, 1983Assignee: Mitsuteru TomodaInventor: Mitsuhiro Morinaga
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Patent number: 4369198Abstract: A method for extracting ingredients of oil-containing seeds comprising triturating uncrushed seeds, which have not been soaked in water, in deoxygenated hot water of from 70.degree. C. to the boiling point under the anaerobic condition is disclosed. By this method, the ingredients of oil-containing seeds can be extracted with higher extraction rate, lower viscosity, lower peroxide value and reduced odor.Type: GrantFiled: August 15, 1978Date of Patent: January 18, 1983Assignee: Mitsubishi Chemical Industries LimitedInventors: Osamu Uchi, Chiaki Hatanaka
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Patent number: 4361586Abstract: 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.Type: GrantFiled: September 9, 1981Date of Patent: November 30, 1982Inventor: Wilmon W. Meinke
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Patent number: 4325977Abstract: During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.Type: GrantFiled: August 1, 1980Date of Patent: April 20, 1982Assignee: Hull-Smith Chemicals, Inc.Inventor: Robert K. Remer
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Patent number: 4267166Abstract: A foul breath preventive agent comprising cyclodextrin as an active component.Type: GrantFiled: March 5, 1980Date of Patent: May 12, 1981Assignee: Asama Chemical Co., Ltd.Inventor: Mizuo Yajima
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Patent number: 4235937Abstract: During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.Type: GrantFiled: August 14, 1978Date of Patent: November 25, 1980Assignee: Hull-Smith Chemicals, Inc.Inventor: Robert K. Remer
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Patent number: 4138506Abstract: A method for deodorizing soybeans or defatted soybeans which comprises extracting soybeans or defatted soybeans with water to obtain soybean milk, adding a sulfurous acid reducing agent, with sodium sulfite being preferred, to the soybean milk in an amount of from about 1500 to about 4000 ppm based on the total solids content of the soybean milk in the case of soybeans, or about 200 to about 1000 ppm based on the total solids content of the soybean milk in the case of defatted soybeans, heating at high temperature for a short period of time under pressure, quenching the heated soybean milk, and treating the cooled milk with activated carbon to adsorb odorous components and the remaining sulfurous acid reducing agent thereon.Type: GrantFiled: July 25, 1977Date of Patent: February 6, 1979Assignee: Meiji Seika Kaisha, Ltd.Inventors: Toshiaki Eida, Yasuhiro Saito, Tomiji Saito, Chobe Yomoto, Yutaka Nakajima
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Patent number: 4089985Abstract: 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.Type: GrantFiled: November 15, 1976Date of Patent: May 16, 1978Inventor: H. Ezra Wolff
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Patent number: 4036865Abstract: A liquid feed stock containing oil is deodorized in a semicontinuous process wherein the feed stock, in a first evacuated chamber, undergoes heat exchange with a deodorized stock in a second evacuated chamber, said stocks being circulated in their respective chambers by upwardly flowing steam introduced into each chamber between a partition, separating the two chambers, and a guide plate parallel to said partition and spaced therefrom, whereafter said feed stock is passed through a succession of steam heating stages to heat said feed stock to successively higher temperatures thereby deodorizing the feed stock and then withdrawn as deodorized stock and recirculated as deodorized stock to said second evacuated chamber to undergo heat exchange with said feed stock.Type: GrantFiled: October 28, 1975Date of Patent: July 19, 1977Assignee: Metallgesellschaft AktiengesellschaftInventors: Albert Hartmann, Herbert Schilken, Bernhard Romeiser
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Patent number: 3955004Abstract: The storage properties of edible oils are improved by first contacting the oil, in solution in a non-polar solvent, with a metal or metalloid oxide adsorbent in a column, and subsequently treating the oil with a bleaching earth after the solvent has been removed.Type: GrantFiled: August 16, 1974Date of Patent: May 4, 1976Assignee: Lever Brothers CompanyInventors: Hans Joerg Strauss, Achintya Kumar Sen Gupta, Johannes Erich Rost
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Patent number: 3933953Abstract: Apparatus and method for stripping fatty acids and removing objectionable odors or flavors from oils and fats comprising a chamber which encloses a stack of horizontal, parallel disposed plates, each plate having a plurality of apertures defined by chimneys and extending downwardly from the plates. Thin films of heated oil collect on the plates while superheated steam is passed upwardly through said chimneys and over said films to boil out fatty acids and volatile, odor-forming matter. Preferably a separate oil-sealed lower compartment is provided for cooling the oil, stripped and deodorized, which enters through traps into a sealed lower section before the oil is removed from the chamber. It is also preferable to pass heated oil, before introduction into said chamber, through a preliminary flash chamber of similar construction to said chamber. Inert gas, such as nitrogen or steam, is passed upwardly of the chimneys to strip fatty acids from the films of oil.Type: GrantFiled: June 6, 1972Date of Patent: January 20, 1976Inventor: Max Leva