Abstract: A production system for improving yield of bayberry juice includes a steam generator, a main body, a feed hopper, an extraction device, a cooling liquid tank and a collection container. A method for improving yield of bayberry juice includes the following steps. Bayberries are selected, soaked, cleaned, squeezed, distilled and condensed. The bayberries are distilled and condensed after ordinary squeezing, which improves the yield of bayberry juice and avoiding the waste of nutrients in the bayberry.

Abstract: Provided is a pharmaceutical composition including quercetin-3-O-?-D-xylopyranoside for preventing or treating a liver disease. Since the composition has an effect on inhibiting alcohol-induced accumulation of triglycerides in the blood and liver, having no toxicity and without affecting feed intake, body weight, organ weight, and the like, the composition of the present invention may be efficiently utilized as a pharmaceutical composition for preventing and treating a liver disease such as steatosis, hepatitis, hepatic fibrosis, and cirrhosis or a health functional food for preventing or alleviating a liver disease such as steatosis, hepatitis, hepatic fibrosis, and cirrhosis.

Abstract: In some examples, a service provider may receive an indicated delivery location from a buyer device. The service provider may determine, e.g., based in part on traffic information, respective predicted courier travel times to the delivery location from one or more different merchant locations. The service provider may compare the respective predicted courier travel times with respective spoilage times for items offered by the corresponding one or more merchants, and may identify one or more items having respective spoilage times greater than the respective predicted courier travel time from that merchant location. The service provider may send, to the buyer device, information about items available for delivery from particular merchants having respective spoilage times greater than the predicted courier travel time from respective the merchant location. The buyer device may present the information about the items on a display to enable buyer selection of an item for delivery.

Abstract: The Toona sinensis extract of the present invention is prepared using supercritical fluid technique, wherein the method includes steps of: (a) drying the leaves of T. sinensis; (b) pulverizing the leaves as particles; and (c) extracting the particles with supercritical carbon dioxide to obtain the T. sinensis extract. This supercritical T. sinensis extract not only can decrease blood sugar level, but also promotes lipid degradation, inhibits the formation of huge lipid droplet and improves the metabolic symptoms. Accordingly, the T. sinensis extract further is able to be prepared as food supplement and pharmaceuticals.

Abstract: A method and apparatus for making a composition comprising storing at least one acid in an acid storage container, storing at least one acid-degradable component in a component storage container, and mixing the at least one acid from the acid storage container and the at least one acid-degradable component from the component storage container such that the at least one acid and the at least one acid-degradable component mix together to form the composition. A method and apparatus for providing a selected beverage from a plurality of selectable beverages comprising storing a number of non-sweetener beverage component concentrates separately in a respective number of beverage component storage containers and in response the selection of the selected beverage, automatically dispensing, continuously in a predetermined ratio for any volume of the beverage dispensed, any combination of at least two or more of the number of non-sweetener beverage component concentrates and a diluent.

Abstract: A filtration system for clarifying a cloudy beverage from at least one tank in which dregs have formed, the clarifying occurring through a cross-flow filtration. The filtration system includes: a first filtration module having a first filtration element, the first filtration element including a first channel having a first diameter; and, a second filtration circuit located in parallel to the first filtration circuit, the second filtration circuit including a second filtration module having a second filtration element, the second filtration element including a second channel having a second diameter, the second diameter being larger than the first diameter. A method for filtering a cloudy beverage from at least one tank in which dregs have formed, the method using the just-described filtration system.

Abstract: A method of preparing organic and natural material for making teeth and typical dental devices or appliances having sufficiently hard and durable chewing surfaces, obtained from sustainable resources.

Abstract: One exemplary aspect comprises a juice extractor having a top portion and a bottom portion that is inserted into a skin of a fruit, the juice extractor containing a cavity for collecting juice directly from the fruit, said bottom portion having an external surface with a plurality of openings through which pulp and seeds larger than each of said plurality of openings do not pass and juice flows and collects in said cavity; and a spray dispenser comprising a top portion and bottom portion, and comprising a spray pump partially disposed within and extending from the top portion of the spray dispenser, the bottom portion of the spray dispenser detachably coupled with the top portion of the juice extractor, the spray pump comprising a tube having a lower end disposed within the cavity and terminating within a void enclosed by said external surface, for collecting juice directly from the fruit.

Abstract: The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable.

Abstract: The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.

Abstract: The invention described herein relates to a process for the simultaneous concentration and rectification of grape must with the retention of the volatile aromas precursors. The process consists in the integration of nanofiltration in concentration/diafiltration modes, with electrodialysis. The nanofiltration membranes exhibit selective permeation controlled by steric hindrance mechanisms and/or electrostatic interactions.

Abstract: A combination grating and juicing apparatus comprising a bowl-shaped combination grater and juicer, a receptacle for containing grated and juiced food products, and a pressure applicator. The concave surface is a grater with a plurality of cutting edges, and the convex surface is a juicer with a plurality of ridges. The combination grater and juicer fits onto the receptacle in two positions: a grating position in which the grating surface is accessible, and a juicing position in which the juicing surface is accessible. Apertures in the combination grater and juicer allow for grated and juiced food products to pass through the grater and juicer and into the receptacle. The pressure application is used for grating, and fits onto the combination juicer and grater, where it may be rotated to apply pressure to food products so as to grate them against the cutting edges of the grating surface.

Abstract: A process for preparing concentrated food products including using a centrifugal evaporator to for a concentrated food mixture that can be passed through an extruder to form a final concentrated food product. The concentrated food product is made of 100 weight percent fruit and vegetables wherein no sugar is added during the production process. The concentrated food product contains less than 20 weight percent water and provide an excellent source of vitamins and nutrients.

Abstract: The present invention provides a method for preparing a plant derived beverage product or process intermediate, the method including the steps of: providing a crushed or liquefied extract of a plant material, exposing the extract to a size exclusion purification means involving membrane filtration (such as nanofiltration, ultrafiltration, reverse osmosis or cross flow filtration) to provide a beverage product or a process intermediate thereof, wherein the purification means is capable of at least partially separating an undesirable component, from a desirable component. The purification methods may be applied to plant materials to selectively remove various components, while leaving others. This allows for the preparation of custom plant extract beverages.

Abstract: A plant (1) for cold extraction of puree, or juice, from a food product of vegetable origin, or animal comprises a treating machine, for example a softening machine (20) downstream of which a machine is provided for extracting (30) in which it is obtained the extraction of juice, or puree, from a food product of vegetable origin. Upstream of the treating machine (20) a division machine is provided (40, 40?) in which a division means is arranged to divide the starting food product of vegetable origin into parts of predetermined size. More in detail, in case of fresh vegetables, i.e. preserved at a temperature set between about 2 and 4° C., a division means is provided (40) arranged to provide the division of the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, advantageously, set between 80 mm and 110 mm, for example about 100 mm, which is fed to the above described treating machine (20).

Abstract: When lignocellulosic biomass hydrolysate is included in fermentation medium, the broth resulting from biocatalyst production is complex with low filterability. A heat treatment was found to increase filterability, allowing efficient separation of a liquid fraction from a solid fraction, which is further processed for water recycle and syrup production.

Abstract: A process for the production of syrup from an at least partially frozen fruit is described. The process involves the pressing of a frozen fruit in an environment with a temperature below freezing. Dissolved soluble solids from the juice extracted from the pressing are concentrated to generate a syrup. The syrup can be used in the food and beverage industry.

Abstract: Method for making a fruit juice and a container for said juice comprising the steps of:—procuring a fruit (9) comprising an outer rind (91) and containing pulp (92) inside it, said rind (91) externally delimiting an imaginary internal space (94) containing said pulp (92);—making a first hole (93) through the rind (91);—inserting a tool (30) through the first hole (93) into said imaginary space (94);—moving said tool (30) relative to the pulp (92) within the imaginary space (94) transforming the pulp (92) at least partly into juice, said juice being positioned within the imaginary space (94) delimited by the rind (91), said rind (91) acting as a container for the juice;—extracting said tool (30), the juice being substantially inside the rind (91) during the step of extracting the tool (30).

Abstract: A container facilitating addition of on-demand juice into the container without modal conversion of the container to activate a juicing accessory. A juicer-enabled container includes a base container having a closed surface wherein a portion of the closed surface defines an opening; a juicer adapted to engage the portion of the closed surface, the juicer including one or more juicing elements that extract a quantity of juice from an object interacting with the one or more juicing elements and further including one or more apertures communicating the quantity of juice into the base container; and a first closure, repeatedly engageable with and disengageable from the portion of the closed surface, sealing the opening while the juicer is engaged with the portion of the closed surface and while the juicer is engaged in a juice-extracting configuration.

Abstract: A juice extractor is adapted to squeeze juice from oranges and similar kinds of fruits. The juice extractor includes a juice extractor base and a juice squeezing wheel rotatably disposed on the juice extractor base. An arcuate concave surface is formed on an upper portion of the juice extractor base. The juice squeezing wheel has an involute outer surface. A crushing space is defined between the juice squeezing wheel and the concave surface of the juice extractor base for receiving a half-cut fruit. When the juice squeezing wheel rotates, the half-cut fruit in the crushing space is crushed to produce fruit juice. The juice extractor can squeeze juice electrically, is structurally simple and is convenient to be washed.

Abstract: A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture. A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: A centrifugal bowl comprises a base that can rotate about an axis of rotation. A filter sieve in the shape of a perforated peripheral side sieve wall extends from an open end to the base, and a plurality of vanes is disposed in a predominantly radial direction on the inner surface of the perforated peripheral side sieve wall.

Abstract: An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess.

Abstract: One exemplary aspect comprises: inserting a device into a skin of a fruit to collect juice, said device comprising a juice extractor having a top portion and a bottom portion, the bottom portion of the juice extractor having an edge that is inserted into said skin, the juice extractor containing a cavity, said edge enclosing a substantially closed external surface having openings through which some solids do not pass and juice flows and collects in said cavity; and a spray dispenser comprising a top portion and bottom portion and a spray pump, the spray dispenser detachably coupled with the juice extractor, the spray pump comprising a spray outlet connected to a tube; directing said spray outlet in a desired direction; and activating said spray pump to cause juice collected within said cavity to flow within the tube through the spray outlet to spray the juice in the desired direction.

Abstract: Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks.

Abstract: Lignocellulosic biomass hydrolysate fermentation broth may be processed to produce a high solids syrup having relatively low viscosity that has a high energy content and may be burned in a fermentation production process. The high solids syrup was achieved through liquid/solid separation of broth or depleted broth producing a thin stillage with low suspended solids allowing evaporation to high solids while maintaining low viscosity.

Abstract: A spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut. The spigot is comprised of a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot.

Abstract: Disclosed is a tea-based beverage comprising expressed tea juice, wherein the beverage has a total aluminium content of less than 8 ppm; a total fluoride content of less than 8 ppm; or both.

Abstract: Disclosed is a process comprising the steps of: a) heating fresh tea leaves; and b) expressing juice from the fresh tea leaves whilst the temperature of the fresh tea leaves is greater than 40° C. and less than 77° C., thereby to produce leaf residue and tea juice.

Abstract: The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products.

Abstract: The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in a multi-phase, thereby maximizing the yield of soymilk.

Abstract: The present invention relates to a system and method of preventing oxygen from contacting coconut water during extraction from a coconut, the method including: penetrating the shell of a coconut with a probe, the probe further having a gas inlet and an egress port, the coconut further including a coconut water; injecting a gas under pressure into the coconut through the gas inlet; and allowing at least the gas pressure to effectuate the coconut water transfer, by way of the egress port, from the coconut to an oxygen free collection vessel. Additional embodiments of the present invention include conveying the coconut to a coconut water extraction point, placing the coconut in a chamber and removing oxygen from around the coconut, macerating the coconut to form a composting material, and processing the coconut from a mobile platform proximate the coconut groves.

Abstract: A muddler aid device is provided for muddling ingredients in an open-ended receptacle. The muddler aid device includes a body in the form of a generally planar disc to cover at least a majority of a mouth of the open-ended receptacle and a sidewall that extends from a periphery of the body to surround at least a substantial portion of a perimeter of the mouth of the open-ended receptacle. The device further includes a muddler access port positioned at or near the periphery of the body which is sized to receive a muddler therethrough. A plurality of discharge apertures are arranged proximate the periphery of the body to strain contents of the open-ended receptacle after muddling thereof. A grip feature may also be formed in the body to assist in discharging strained contents from the open-ended receptacle. Related methods of muddling contents are also provided.

Abstract: A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture, A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween.

Abstract: The present invention relates to a method for producing beverages on the basis of juice from the hemp plant. The invention relates to a method for obtaining juice suitable for human consumption from the hemp plant, wherein the complete hemp stem is pressed after harvest without prior drying or retting. The invention further provides a method for obtaining juice from the hemp plant, wherein the upper leafy part of the hemp plant is cut, the leaves are stripped of the remaining stem, fibres and shives being separated from each other at the stem, the leafy part of the stem, the fibres and the shives being pressed individually under pressure and the so obtained pressed juices are being mixed in a controlled manner. In a yet further aspect, the invention relates to a method for the manufacturing of beverages on the basis of juice from the hemp plant, wherein the hemp juice is mixed with yeast and than fermented.

Abstract: A juice extractor includes a strainer tube mounted to receive juice and pulp of a fruit. An orifice tube reciprocates within the strainer tube and has an ejection port and is configured to generate pressure and separate juice and pulp, collect core, and discharge core out of the ejection port. A sensor is positioned adjacent the orifice tube and configured to sense material ejected from the ejection port.

Abstract: An improved hand operated citrus press is provided in direct operational combination with a liquid drinking vessel. The citrus press is provided removably connected to, and in fluid communication with, the liquid drinking vessel. The fluid contained within the drinking vessel can be infused with the essences from the ground or comminuted fruit from the citrus press. The fluid communication between the comminuting volume of the citrus press grinder assembly and the container allows these all natural ingredients to steep directly with the beverage, creating refreshingly flavored drinks that are as rich and natural in nutrients as its ingredients.

Abstract: A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase.

Abstract: The present invention relates to a method of distributing products which include a coconut water, the method including: procuring a coconut water that has been extracted from a coconut in a manner that prevented oxygen from contacting the coconut water during extraction from the coconut; manufacturing a product that includes at least a portion of the coconut water; and distributing the product to consumers. Additional embodiments of the present invention include extracting the coconut water by way of injecting a gas into the coconut, placing the coconut in a chamber and removing oxygen from around the coconut, collecting and utilizing coconut water collected in a manner which minimizes carbon emissions impact, packaging the product in a package material which includes a barrier property that abates oxygen transfer, and extending the consumer benefit of the coconut water by distributing the product through a refrigerated supply chain.

Abstract: A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects.

Abstract: The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: a) Extraction and/or pressing of at least one plant (V1), or at least one part of said plant, producing a liquid plant extract (E1)) and a solid fibrous residue (R1), then b) Separation of said plant extract (E1) from said fibrous residue (R1), and c) Destructuring of said fibrous residue (R1), d) Production of a fibrous web or of an article made from the fibrous residue (R1) obtained in step c), and e) Impregnation of said fibrous residue (R1) with (i) at least said plant extract (E1), which is optionally concentrated, purified, flavored and/or fragranced, with (ii) at least one water-soluble or liposoluble plant substance isolated from said plant extract (E1), with (iii) at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substan

Abstract: A sunflower seed having imidazolinone resistance and an oleic acid content of greater than 85 percent is provided. Sunflower cultivars designated E83329, OI1601A, OI2653R, and OI1601B and having high oleic acid and imidazolinone resistance, plants and seeds of the E83329, OI1601A, OI2653R, and OI1601B sunflower cultivars, methods for producing a sunflower plant produced by crossing the E83329, OI1601A, OI2653R, or OI1601B cultivar with itself or with another sunflower plant, and hybrid sunflower seeds and plants produced by crossing the E83329, OI1601A, OI2653R, or OI1601B cultivar with another sunflower line or plant are also provided.

Abstract: A device and method for creating fruit juice utilizing a flexible bag having an upper fruit receiving portion for receiving a piece of fruit therein and a lower juice receiving portion, such portions separated by a mesh screen. There is a resealable closure member at the top of the fruit receiving portion. The flexible bag with fruit therein is then frozen and later thawed. The fruit receiving portion with fruit therein is squeezed to release juice from the fruit which passes through the mesh screen into the juice receiving portion which is accessible through a channel defined in the fruit receiving portion and mesh screen through which a straw can be passed into the juice receiving portion for drinking the juice.

Abstract: There is provided a process to extract drinking water from a plant, which includes the steps of: a) filtrating collected plant sap to separate plant water content from concentrated plant extract; and b) disinfecting the separated plant water content to remove or inactivate microorganism to obtain plant drinking water. and the process may further include step c) bottling the plant drinking water. There is also provided plant drinking water prepared according to the process and a liquid beverage containing plant drinking water and nutriments and/or dietary minerals extracted from plants and optionally any flavoring ingredients.

Abstract: Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.

Abstract: One exemplary aspect comprises a device for spraying liquid, comprising: a liquid extractor having a top portion and a bottom portion, the bottom portion of the liquid extractor adapted to be inserted into a liquid source, the liquid extractor comprising a portion defining a cavity for collecting liquid from the liquid source; and a spray dispenser comprising a top portion and bottom portion, and comprising a spray pump partially disposed within and extending from the top portion of the spray dispenser, the bottom portion of the spray dispenser configured to be coupled with the top portion of the liquid extractor, the spray pump comprising a tube having a lower end disposed within the cavity for collecting liquid from the liquid source. In one or more exemplary embodiments, the bottom portion of the liquid extractor comprises a lower end having a concave surface defining a plurality of openings.

Abstract: The present invention relates to a system and method of preventing oxygen from contacting coconut water during extraction from a coconut, the method comprising: penetrating the shell of a coconut with a probe, the probe further comprising a gas inlet and an egress port, the coconut further comprising a coconut water; injecting a gas under pressure into the coconut through the gas inlet; and allowing at least the gas pressure to effectuate the coconut water transfer, by way of the egress port, from the coconut to an oxygen free collection vessel. Additional embodiments of the present invention include conveying the coconut to a coconut water extraction point, placing the coconut in a chamber and removing oxygen from around the coconut, macerating the coconut to form a composting material, and processing the coconut from a mobile platform proximate the coconut groves.

Abstract: The present invention relates to a method of distributing products which comprise a coconut water, the method comprising: procuring a coconut water that has been extracted from a coconut in a manner that prevented oxygen from contacting the coconut water during extraction from the coconut; manufacturing a product that includes at least a portion of the coconut water; and distributing the product to consumers. Additional embodiments of the present invention include extracting the coconut water by way of injecting a gas into the coconut, placing the coconut in a chamber and removing oxygen from around the coconut, collecting and utilizing coconut water collected in a manner which minimizes carbon emissions impact, packaging the product in a package material which comprises a barrier property that abates oxygen transfer, and extending the consumer benefit of the coconut water by distributing the product through a refrigerated supply chain.

Abstract: A method for treating citrus peel by clean steaming pieces of raw citrus peel; and rupturing at least some of the cells of the pieces of raw citrus peel to release liquid, sugar and oil bound within the pieces of raw citrus peel. The clean steaming step may involve using clean steam that is free of chemical water treatment additives, and the clean steam may be the only water introduced to the process.