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: A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The frozen fruit is cut open by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Abstract: A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Abstract: A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.

Abstract: The present invention relates to a method of dewatering whole stillage comprising subjecting whole stillage to one or more enzymes capable of degrading a whole stillage component and separating the material obtained in step i) into a solid fraction and a liquid fraction.

Abstract: A method of production of a soymilk or a soy-based beverage. The method includes the following processing steps: providing soybeans for processing; soaking the soybeans; grinding the soybeans to form a slurry; separating the soy slurry into soymilk and okara in a centrifugal field. The soaking and grinding are carried out at temperatures from 0° C. to 40° C., which temperatures yield native proteins. Further included is a step of deodorizing the soymilk to reduce the beany taste.

Abstract: Disclosed is a method of removing nitric acid from an aqueous liquid containing various components such as vegetable extract, and nitrate ion is removed selectively without spoiling the taste or other components, by subjecting the aqueous liquid to chromatographic treatment with an amphoteric ion exchanger to separate nitrate ion from other components contained in the aqueous liquid. A nitric acid-reduced drink is produced by preparing a raw drink material comprising an extract or juice of plant tissue; removing nitric acid from the raw drink material with use of the method of removing nitric acid from an aqueous liquid as described above; and preparing a drink using the raw drink material after the removing of nitric acid.

Abstract: Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over pH 9, and solids are separated out. Protein is separated from other constituents of the liquid and concentrated, for example by heat-induced or isoelectric precipitation and/or ultrafiltration. The remaining liquid is rich in sugars. The process results in one or more protein products suited for human or animal food ingredients or for production of cosmetics, a sugar rich product suitable for fermentation or use as a feed ingredient, and a fiber-protein animal feed ingredient.

Abstract: The present invention relates to a device and a process for reducing an ethanol content of a liquid preparation, to the use of the device for producing a liquid flavouring substance concentrate and to processes for sensory assessment thereof.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: Producing juice having increased nutritional and organoleptic value by extracting the juice under an atmosphere having an oxygen concentration of less than about 10 percent.

Abstract: Soybean oil is extracted by a two-stage process in which up to 85%, preferably from about 60 to about 75%, of the soybean oil in soybeans is extracted by mechanical or solvent extraction to produce first extracted oil and oil-containing meal. The first extracted oil is then refined by caustic or physical refining. Substantially all of the oil remaining in the meal is extracted by solvent extraction to produce second extracted oil and substantially oil-free meal. The second extracted oil may be transesterified for use in biodiesel fuel.

Abstract: The present invention is directed to plants that display an altered oil content phenotype due to altered expression of a HIO32.2 nucleic acid. The invention is further directed to methods of generating plants with an altered oil content phenotype.

Abstract: Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enriched in at least one tea compound.

Abstract: A Method for producing triploid corn seeds and plants is described. The method comprises combining two parent inbreds of different ploidy levels, wherein one parent inbred is a tetraploid (4N) and the other parent is a diploid (2N) so as to produce a triploid hybrid corn seed; and cultivating the triploid hybrid corn seed to form a triploid corn plant. Usage of triploid corn plants as an economic source of sugar and ethanol is described, as is the production of molasses, rum and fodder from plant material of the low sterility triploid corn plants.

Abstract: A fish feed comprises carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The salvia extract may be selected from extract of Salvia officinalis and extract of Salvia lavandulifolia. The carvacrol may be synthetic or may be extracted from Origanum vulgare.

Abstract: Disclosed is a process comprising the steps of: providing fresh tea material rich in stem; and expressing juice from the fresh tea material thereby to produce stem residue and tea juice comprising a mixture of tea compounds.

Abstract: A juice extractor for extracting juice from comestibles, such as fruit or vegetables, includes a cavity in which the comestible is received and a cutter which is moveable between a first position in which the cutter lies outside the cavity and a second position in which the cutter projects into the cavity. A drive system is provided for driving the cutter into the second position while the comestible is supported in the cavity. The distance by which the cutter projects into the cavity in the second position may be dependent upon the size of the comestible located in the cavity.

Abstract: A juice extractor for extracting juice from comestibles such as fruit and vegetables includes at least one wall delimiting a cavity for receiving the comestible and that has a longitudinal axis. At least a part of the wall of the cavity is moveable transversely towards the longitudinal axis so as to apply a compressive force to the comestible in a substantially radial direction relative to the longitudinal axis. This results in good juice extraction while reducing the risk of the skin of the comestible splitting for a variety of comestible sizes. The risk of contamination by zest or peel oil is therefore reduced. The juice extractor is suitable for domestic use and requires no preparation of the comestibles prior to the juice extraction process being carried out.

Abstract: Metal hydride compounds, which are prepared by mixing together from about 1 to about 10 parts by molecular weight of at least one metal selected from the group consisting of silicon, aluminum, tin, and zinc; from about 1 to about 3 parts by molecular weight of an alkali metal hydroxide; and from about 5 to about 10 parts by molecular weight of water and allowing this mixture to stand for a time sufficient to form a metal hydride, can be used for making fuel additives, treating sour gas, enhancing oil refining, extracting oil from tar sands and shale, increasing production of hydrogen from a hydrogen plant, treating oil and gas wells to enhance production, eliminate PCBs, cleaning soil contaminated by hydrocarbons and/or heavy metals, controlling odors, cleaning polluting stack emissions, extracting edible and essential oils, and eliminating bacteria, fungicides, and parasites from vegetation.

Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.

Abstract: A system for filtering spent grains from unfermented beer is disclosed. The system has a pot assembly having a stock pot wall, lid, drain tube and outlet valve. A louvered false bottom is positioned in the pot assembly and forms an opening between the false bottom and the stock pot wall. The louvered false bottom has a plurality of raised louvers spaced over the false bottom. Each of the louvers has a top surface, a bottom surface, a leg and a slot. The slot can be made larger or smaller according to the grain crush size.

Abstract: A method for filtering and recovering solids from potato process water that results in a product containing a portion of the solids from the potato process water is presented. In general, the method involves providing a plurality of vessels wherein a step in a manufacturing process takes place in each vessel and wherein at least one step in the manufacturing process produces a potato process water having solids. The potato process water is passed through at least one ultrafilter wherein each ultrafilter produces an ultrafilter (u/f) permeate stream and a u/f concentrate stream. The u/f concentrate stream is collected and reintroduced into at least one vessel in the manufacturing process producing a product containing a portion of the solids from the potato process water. The final characteristics of the product remain essentially unchanged.

Abstract: The present invention relates to a method for preparing an extract containing radish and pumpkin ingredients, and a process for preparing granules and pills with the extract. More particularly, the present invention relates to a method for preparing an extract from radishes, pumpkins, Welsh onions, cabbages, radish seeds, radish leaves and pumpkin seeds, which allows the main ingredients of radishes and pumpkins to be more effectively ingested, as well as a method for preparing the prepared extract into granules and pills which are easier to ingest.

Abstract: A method of making chunk tomato pieces from tomatoes. The tomatoes are introduced into a tomato preparation system where they are cleaned, de-stemmed, peeled and chopped. This creates a mixture of tomato chucks, seeds and juice. The tomato chunks are separated from the seeds and juice. The juice is separated from the seeds and subsequently added back to the chunks in proper proportions.

Abstract: A method of treating seeds includes piercing a multiplicity of seeds such that shells of a majority of the seeds are pierced, aerating the pierced seeds, and reducing a water content of the pierced seeds. Another method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass of seeds and liquid in the container, sealing the container to create a substantially closed environment inside the container, and fermenting the mass in the sealed container. Another method of treating seeds includes placing a multiplicity of pierced seeds in a ventilated enclosure, forcing air through the enclosure such that the seeds are exposed to the air, and mixing the seeds.

Abstract: A tomato composition obtained from tomato juice having the following composition in percentage by weight: dry residue >20% up to 99%, water <80% down to 1%; 100% being the sum of the two components, wherein the among of water insoluble solids in the dry residue ranges in percentage by weight from 18% to 70%.

Abstract: Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop products are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.

Abstract: Water-continuous composition comprising 75 to 90 wt % liquid oil, comprising 0.05 to 5 wt. % of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.

Abstract: Water-continuous composition comprising 10 to 90 wt % of liquid oil and 0.05-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, beans kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.

Abstract: A method to process soft-shelled turtle eggs into fine granules by rinsing and removing foreign matter from eggs, blending eggshells, and egg white and egg yolk; then having the harder eggshells separated from the softer mixture of egg white and yolk, and frozen to be separately ground before having granules of eggshells mixed with that of egg white and yolk ground once again into fine granules of final product.

Abstract: During the defatting of coconut gratings from freshly harvested coconuts, the gratings are cooled to temperatures at which crystallization, i.e., solidification of the fat components occurs, before the coconut gratings are pressed. However, this temperature must not drop below the freezing point of water, preferably <2° C., in order to avoid crystallization of the aqueous/liquid components of the coconut milk. As a result, the aqueous/liquid coconut milk with reduced fat content is separated from the coconut gratings in the next pressing. To separate the coconut oil from the coconut gratings, these are subsequently heated to temperatures at which the coconut oil becomes liquid in order to then separate it from the coconut gratings by pressing. The coconut oil (virgin coconut oil) is now obtained in an extremely efficient and gentle manner.

Abstract: A colander is made of flexible material, such as rubber, so it can be squeezed into a form that has a pouring lip and which will permit dispensing the food from the colander into another container via the lip. The colander can also be squeezed to squeeze liquid from food items that are being drained in the colander. The colander can include a stainless steel base.

Abstract: Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the level of carcinogens in mammals.

Abstract: Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

Abstract: Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acid is free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.

Abstract: The present invention relates to an Apparatus (1) for drying leaf products substantially comprised of a product supply or loading section, of a product centrifugation and drying section (5) and of a dried product discharging section, operatively serially provided each other, wherein the loading section comprises a conveyor belt (2) for continuously supplying the entering product P, operated by a motor (25) and a hopper (4), normally closed at the bottom for collecting the product supplied by the conveyor belt (2) and then discharging the collected product on the drying section, the centrifugation and drying section (5), downward the collection hopper (4) of the supply section comprises a continuous conveyor with two parallel chains (7) on which a plurality of centrifugation baskets (6) is mounted, each one rotating about its own axis, said transport chains (7) being provided along a closed loop path defining an onward run and a return run, said transport chains (7) being moved by toothed wheels (12) actuated

Abstract: A concentrated cherry nutraceutical is prepared by extracting cherry juice from cherries and repeatedly freezing the cherry juice and separating cherry juice of increased concentration while maintaining the juice at freezing conditions.

Abstract: Anthocyanins, other flavonoids and related polyphenolic compounds are extracted from fruits or highly pigmented garden vegetables and their by-products using subcritical water with or without a secondary cosolvent. This method has the advantages of being relatively inexpensive, minimizes or totally avoids the use of objectionable solvents, and provides a facile means for supplying an ample source of concentrated phytochemicals for use in food formulation, dietary supplements and phyto-pharmaceutical applications.

Abstract: A natural re-hydrating and energizing beverage based on coconut water, fruit juices and incorporated nutritive components, to produce a natural isotonic beverage with a striking or gasified aspect in a mixture of coconut water, concentrated fruit juices (pineapple, passion fruit and lemon) and components that confer and/or incorporate energetic and vitamin characteristics as well being gasified by means of direct injection of CO2 into a basic syrup of the product itself that is already formulated, as well as the addition of mineral salts, vitamins and stimulant extracts.

Abstract: A juice extractor and associated method includes an extractor frame, extractor cup mounted for movement within the extractor frame and a cup bridge mounted within the extractor frame. A juice manifold is integral with the cup bridge for receiving juice during extractor operation.

Abstract: A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the Brassicaceae plant. This colorant can be prepared by treating an adsorption-treated Brassicaceae plant colorant extract by at least one method selected from among adsorption, ion exchange, acid treatment, and membrane separation to thereby give an aroma component concentration of 100 ppm or less in case where the color value E10%1 cm is 80.

Abstract: A method for preparing corn fiber oil involving separating corn fiber from corn kernels (e.g., by a wet milling process), drying the corn fiber, grinding the dried corn fiber to produce ground corn fiber having a particle size of less than about 100 microns, combining the ground corn fiber with an aqueous solution having a specific gravity effective to float aleurone cells, removing the floating aleurone fraction, drying the aleurone fraction to form a dried aleurone fraction, grinding the dried aleurone fraction to form a ground aleurone fraction, extracting corn fiber oil from the ground aleurone fraction by a way selected from the group consisting of an organic solvent and supercritical fluid extraction, and separating the extracted corn fiber oil from the extraction medium.

Abstract: A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans includes the steps of heating cleaned, cracked and dehulled soybeans at a temperature of from 220° F. to 600° F. for from 45 to 60 minutes; mechanically pressing the heated soybeans to separate soybean oil; and heating the extracted oil at a temperature of from about 350° F. to about 500° F. under a vacuum to remove free fatty acids from the soybean oil.

Abstract: A procedure which comprises a second step of pressing of the Salvia Hispanica L. seeds with temperature control modifying the ratio between the polyunsaturated fatty acids and antioxidants contained as well as obtaining an expeller. The procedure comprises a third step in which the expeller obtained is let to cool until it reaches room temperature and a fourth step in which the expeller, at room temperature, is entered into a disc-driven mill to obtain different particle sizes of a partially low-fat flour with a high content of polyunsaturated fatty acids, especially ?3 type.

Abstract: Juices are processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the juice with an adsorptive rein in order to provide an enhanced fruit juice supply. Preferred juices are citrus juices.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel.

Abstract: A method is provided for producing an improved soybean product for use in food applications. The process enables the efficient denaturation of undesirable soy enzymes and removal of oligosaccharides from soybeans, preferably whole soybeans, without the development of off-flavors. The general method comprises: (1) heating an aqueous solution of a water soluble calcium salt to at least about 65° C. to provide a heated salt solution; (2) mixing soybeans with the heated salt solution to form a mixture; (3) heating the mixture for a time and at a temperature effective for deactivating protease inhibitors and lipoxygenase and removing oligosaccharides from the soybeans; (4) removing the aqueous solution from the mixture after the heating step; and (5) collecting the improved soybean product. The improved soybean product may be further processed for use in various food applications.

Abstract: An extraction process and composition produced thereby for use as an antihistamine is disclosed. The composition comprises an extraction of Loranthus, which is derived from a species of Loranthus known to possess quantities of quercetin and avicularin, which may be administered orally in an amount up to 300 mg per day, and preferably between 100 to 300 mg per day. The extraction process comprises forming an ethanol extraction from raw Loranthus, filtering the extract, and passing the filtered product through a separation column, eluting, distilling and concentrating the resultant extract and thereafter applying a vacuum to remove water and solvents to produce a concentrated powdered form of the extract.