Abstract: Dietary fiber derived from almond hulls (the dried mesocarp of the senescent almond) enhanced by the treatment with yeasts to remove sugars.

Abstract: A solvent extraction free, process for producing refined soybean oil that is high in calcium and/or magnesium is described in which mechanically extracted crude soybean oil is subjected to a two-stage process to separate hydratable and nonhydratable phospholipids. In the first stage, the crude oil is intimately mixed with water or with a weakly acidic aqueous solution, e.g., a aqueous solution of citric acid or a similar organic acid, to form gums of the hydratable phospholipids. After removing the gums from the oil, e.g., by centrifuging, the oil from the first degumming is intimately mixed with a weakly basic solution, e.g., an aqueous solution of sodium hydroxide or sodium metasilicate, to produce soapstock and reduce the magnesium and calcium in the oil to less than 100 ppm, followed by separation of the soapstock, e.g., by centrifuging. Free fatty acids are then removed through physical refining.

Abstract: Specification discloses the use of a dynamic cross-flow filtration system for the filtration of mash. Also disclosed are a mashing process, wherein mash is filtered and wort is obtained, and a process for the preparation of beer, as well as apparatuses and devices for performing one or more of these process.

Abstract: The present invention relates to a taste enhancer comprising clear tomato concentrate. The present invention also relates to a method of enhancing the flavor of foods comprising adding a clear tomato concentrate to the food in an amount sufficient to enhance the flavor.

Abstract: According to one embodiment of the invention, a method for food processing is provided. The method includes freezing at least a portion of a piece of fruit to produce frozen material. The method also includes grinding the frozen material into a plurality of particles. A majority of the particles have a size less than 750 microns.

Abstract: The invention concerns concentrates of ursolic acid or its salts and oleanoic acid, wherein (i) ursolic acid and oleanoic acid or its salts are present in an total amount for the two of more than 22 wt %, preferably 30 to 65 wt % (ii) sugar residues are present in an amount of less than 40 wt %, preferably less than 25 wt %, in particular in an amount of 1 to 10 wt % (iii) while ursolic acid and oleanoic acid or its salts are present in a weight ratio of more than 3.6, preferably 4.0 to 6.0 (iv) the balance being other materials, including glycerides and/or triterpenes other than ursolic acid and oleanoic acid and a method to make these concentrates.

Abstract: The present invention has for its object a process for the controlled reduction of the sugar content of fruit juice, in particular grape juice, characterized in that it consists in subjecting a portion (PJO) at least of the original fruit juice, if desired pre-clarified, to a selective ultra-filtration substantially permeable to sugars, then to a selective nano-filtration substantially impermeable to sugars, and in mixing the twice-filtered residue (PNF) with the rest of the permeate or concentrate of ultra-filtration (RUF) and, if desired, with the portion of the untreated original fruit juice (PJON), the ultra-filtration permeate (PUF) being subjected to treatment to eliminate or limit the phenomena of crystallization or formation of troublesome substances in the retentate or nano-filtration concentrate (RNF).

Abstract: The invention includes a method for retaining oil in germ and other fractions of an oil bearing seed, without damaging pericarp and starch, following fractionation of the oil bearing seed. The method includes optionally pretreating the oil bearing seed; and adding the oil-bearing seed with the germ fraction to an isotonic solution, the isotonic solution having an ionic strength effective for retaining oil in the germ and other fractions of the oil bearing seed.

Abstract: This invention relates to phytosterols and phytostanols, in particular to fatty acid esters of phytosterols and phytostanols with a specified fatty acid composition. The invention further relates to methods for preparation of the phytosterol and phytostanol esters and their uses.

Abstract: The present invention relates to a ready-to-dilute sugarcane juice beverage powder and a process for preparing the same and more particularly, the present invention describes a ready-to-dilute sugarcane juice beverage powder containing 80 to 95% by wt. dry sugarcane juice, 5 to 15% by wt. acacia pulvis, 0.01 to 0.10% by wt. of a heteropolysaccharide, 1-2% by wt. of one more anti-caking agents and 0.1 to 0.5% by wt of food preservatives and optionally 0.05 to 0.5% by wt. sodium alginate and a process for the same using a vacuum shelf dryer.

Abstract: Anthocyanic colorant made of vegetable primary material and process for its production relate to food, cosmetic, pharmaceutical and textile industry and may be used in production of alcoholic and soft drinks, confectionery, products made of sour milk, in coloring of tablet capsules, dying of children's underwear, toys, etc. According to the invention, pelargonidin glycoside was added to the composition of the natural colorant that contained cyanidin glycosides, peonidin glycosides, organic substance and mineral salts. The components percentage shall be as follows, %: cyanidin glycoside 0.1-8.6; peonidin glycoside 0.08-6.45 pelargonidin glycoside 0.005-4.3; organic substance and mineral salts—the rest. Due to the fact that the colorant solution contains pelergonidin glycoside further to cyanidin and peonidin glycosides, the proposed colorant obtained expanded color spectrum. Combination of these three anthocyans in the proposed colorant provides for the most rich spectrum of red colors.

Abstract: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Abstract: An antioxidant extract from sesame seed/cake containing sesamol and other compounds is prepared by employing selective extraction techniques and purification methods and that which can be effectively utilised as a substitute for synthetic antioxidants for the protection of vegetable oils, foods, cosmetic/pharmaceutical preparations etc.

Abstract: A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans is described in which soybeans, after cleaning, cracking and dehulling, are crushed in less than 60 seconds while heating the soybeans to a frictionally generated temperature of from about 300° F. to about 370° F. Free fatty acids are then removed through physical refining, instead of previously employed caustic refining, since the low level of nonhydratable phospholipids does not create undesirable flavors during the physical refining process. The resultant oil exhibits a significantly greater frylife that non-hydrogenated soybean oil produced by solvent extraction and caustic refining.

Abstract: A hot beverage brewer (20) with an auto-directive brewer controller (22) that controls enabling and revealing of a plurality of hidden, or phantom, switches (39, 40, 42, 48, 50, 52, 54, 56, 58 and 60). Signals from disabled switches are ignored by a microcomputer (24), and the operator is directed to only the hidden switches that are enabled by selectively revealing them with individually associated backlights (39′, 40′, 42′, 48′, 50′, 54′, 56′, 58′, and 60′). When the backlights are energized the location of the hidden switches is revealed by the light passing through a dark, but semi-translucent, flexible, plastic control panel that overlies the hidden switches and their associated backlights. Different modes of normal operation may be preselected during a program mode (FIG.

Abstract: A method for separating cytosolic and parenchyma components from vegetable material comprising fiberizing the vegetable material by means of a pulp or paper mill refiner is disclosed.

Abstract: The present invention advances prior art animal food products by providing an animal food product formulated with Morinda Citrifolia, or Noni, from the Indian Mulberry plant. The addition of Noni to the animal food product of the present invention serves to provide significant health advantages not found in prior art animal food products.

Abstract: A method for extracting fruit or vegetable juices, the steps comprising: grinding one of fruits and vegetables to obtain a mash; adding peel components to the mash; and juicing the mash.

Abstract: A wine fermentation device for fermenting wine, and skins, seeds and stems which form a cap. The device includes a tank having cylindrical walls, an axis and a bottom. One or more optional interior baffles may be provided. At least one drain is located at or near the tank bottom. The device includes at least one impeller, and in a preferred embodiment two impellers, each impeller having a plurality of blades to radially and axially move the cap during fermentation and to blend the cap with liquid to permit draining of the cap (or pomace) through the drain.

Abstract: The presented invention relates to a medication containing a therapeutically effective amount of phosphatidylcholine as active substrate for treatment of disease where phosphatidylcholine has an advantageous, protective effect on the mucosa of large intestine. The invention also relates to the use and application form of phosphatidylcholine for local treatment of inflammation of the large intestine and prophylaxis against cancer of the colon. Phosphatidylcholine can be administered as a rectal installation for local treatment of inflammation (in rectum or pouch) as well as in orally administered delayed-release form. The orally administered, delayed-release form of phosphatidylcholine prevents absorption in upper intestine and thus provides targeted release in the lower sections of the small intestine or colon.

Abstract: Use of sonocrystallisation particularly for triglyceride fat fractionation and for the manufacture of W/O-emulsion spreads. The sonocrystallisation is used in the absence of transient cavitation so that adverse sonochemistry is avoided.

Abstract: A process for preparing an orange oil comprising the steps of mixing a raw material oil containing valencene with a high-boiling solvent having a boiling point exceeding 240° C. under normal pressure, to give a mixture, and fractionally distilling the mixture obtained, optionally comprising the step of subjecting to an alkali treatment the raw material oil before fractional distillation or a distillate fraction obtained after fractional distillation; and an orange oil obtained by the process as defined above.

Abstract: The present invention is an improvement in a method of desolventizing a marc resulting from the extraction of a mass of an oil-containing material with a normally gaseous hydrocarbon solvent for the oil therein after completion of the extraction, the solvent is drained from the marc, leaving residual solvent retained in the marc, and gaseous vapors heated above the solvent boiling point are passed through the zone in contact with said marc to volatilize the residual solvent therein. The improvement involves establishing within the extraction zone a desolventizing region defined between an inlet port and an exit port for the heated vapors and progressively displacing the desolventizing region from adjacent one zone end to adjacent its opposite end, whereby only a fraction of the marc within said closed zone is contacted with the flow of heated gaseous vapors at any given time.

Abstract: A process for fractionating an oil composition containing at least 50% by weight of partial diglycerides into a solid portion and a liquid portion, which includes dissolving an emulsifier in the oil composition, cooling the solution to deposit crystals and then conducting solid-liquid separation. The process permits easily fractionating the oil composition into a solid oil composition and a liquid oil composition.

Abstract: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Abstract: A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid, sweetener and natural flavors and then rapidly heated and cooled before being bottled and drinks made from such processes.

Abstract: A process for extracting a fat from a feedstock (e.g., chocolate liquor), includes mixing the feedstock with a liquefied gas solvent (e.g., butane), filtering, washing the retentate with additional solvent, refiltering, drying, granulating, aerating the granulate, and separating the fat from the solvent in the original filtrate. The mixing, filtering, washing, refiltering, drying, and granulating are conducted under an atmosphere consisting essentially of the solvent vapor. An improved solvent extraction process includes repeatedly loading and unloading an extractor with solvent and feedstock to extract fat from the feedstock, wherein throughout loading, extracting, unloading and repeating: (a) a pressure in the extractor is continuously maintained above atmospheric pressure; (b) the extractor is continuously maintained under an oxygen-free atmosphere; and/or (c) the extractor is continuously maintained under an atmosphere consisting essentially of a vapor of the solvent.

Abstract: Moist vegetable biomass (21) is fed (22, 24) to a mixing zone (26) equipped with stirring means (27) of a conditioning vessel (25). Aqueous juice (30) recycled (40) from a subsequent step (39) is also fed (29) to the mixing zone (26). The mixture is fed (32) to a processing apparatus (33) whose operation involves the generation of a gradient of flow speed within the flowing suspension, which opens cells of the vegetable biomass to liberate their content into the aqueous juice. A slurry (34) is produced that is fed to a separator (35) for partitioning into aqueous juice (36) and mush (37). The mush is removed (38). The aqueous juice is divided (39) into major (40) and minor (41) portions whose ratio provides for balance between water entering and leaving the process, considering that the major portion (40) is recycled to the mixing (26) zone and the minor portion (41) removed. Preferably, the ratio is greater than about 4:1.

Abstract: A process and system for extracting a solute from a solid material, such as oil from oil-bearing foodstuffs, utilize a substantially tubular membrane filter to separate a mass of the extracting medium and the foodstuffs into a miscella and foodstuffs of reduced oil content. In a batch or continuous process, after each extracting stage, the mass from the extraction vessel is conveyed to a membrane filter, which has pores along its cylindrical walls suitably sized to allow a miscella to pass as the permeate, while causing the foodstuffs of reduced oil content to be conveyed axially along the tubes and out of its ends as the retentate. In a continuous process, extractor cells, or stages, consisting of an extraction vessel, pump, and membrane filter, are used in sequential stages, preferably using a miscella from the subsequent stage as the extracting medium. In a batch process, miscella storage tanks may be used to store miscella from the final stage for use in the next batch.

Abstract: The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Abstract: A dietary fiber product obtained from the Indian mulberry (Morinda citrifolia) plant and the process of extracting and purifying the fiber is disclosed. According to one embodiment, the Indian mulberry pulp is washed and separated from the juice by filtration. The wet pulp is pasteurized. The wet pulp can be further processed by drying. A high fiber products can be prepared by mixing the pulp with ingredients, such as supplemental dietary fiber, water, sweeteners, flavoring agents, coloring agents, and nutritional ingredients.

Abstract: A solvent extraction free, caustic refining free, process for producing refined soybean oil from soybeans is described in which soybeans, after cleaning, cracking and dehulling, are extruded through a screw extruder in less than 30 seconds while heating the soybeans to a frictionally generated temperature of from about 300° F. to about 370° F. These conditions produce soybean oil that is low in nonhydratable phospholipids. As a result, free fatty acids can be removed through physical refining, instead of previously employed caustic refining, since the low level of nonhydratable phospholipids does not create undesirable flavors during the physical refining process. The process also includes conventional degumming and bleaching of the soybean oil after extraction and before physical refining.

Abstract: A process for removing residual amounts of a first solvent from a granular material. The process includes the selection of a second solvent which has an ambient pressure boiling point lower than that of the first solvent in mixing the second solvent with the granular material and first solvent. Most of the liquid solvent mixture is removed from the granular material using a simple solid/liquid extraction process. The remaining solvent mixture, which primarily is the second solvent, is removed from the granular material using a thermal and/or vacuum process.

Abstract: In order to remove a component from solid particle material by extraction, use is made of a column with one or more tubes which extend between the ends of the column, at least one filter being fitted in the wall of each tube. The particle material is fed in at a first end of the column and, forced by hydraulic pressure, moves along the abovementioned tubes to scraping means fitted at the second end of the column. Extraction liquid is fed into the column at the abovementioned second end and flows in countercurrent to the particle material in the direction of the abovementioned first end of the column. Extraction liquid with component from the particle material dissolved in said extraction liquid passes by way of the above mentioned filters into the abovementioned tubes and flows in countercurrent to the particle material to an outlet at the abovementioned first end. The particle material is scraped off at the abovementioned second end by the scraping means.

Abstract: Process for the manufacture of a mixture of fatty acid esters comprising the steps of: (a) hydrolysing a sterol ester or a mixture of sterol esters such that a mixture is obtained comprising phenolic acids and/or fatty acids, and free sterols; and (b) optionally, separating the phenolic acids and/or fatty from the reaction mixture; and (c) esterifying the so obtained free sterols with particular fatty acids.

Abstract: Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, water-extracted cocoa powder is useful in preparing multi-layered, gel-based dessert products, such as puddings, having a first gel-based layer and an adjacent second gel-based layer, at least one of the layers containing the water-extracted cocoa powder.

Abstract: The present invention provides a novel process for producing an essential oil from a plant material. Concretely, the process produces an essential oil in a short time and by a simple procedure by treating a plant material with supercritical water or subcritical water to liberate essential oil components, which are contained in the plant material, as an ester-free essential oil, and separating and purifying this essential oil.

Abstract: A product and method for producing a fruit product from a fruit, the fruit including soluble fruit components. The method for producing a fruit product, the fruit product including soluble fruit components, extracts a desired amount of the soluble fruit components from the fruit and infuses the extracted fruit with an infusion liquid having an amount of sugar and an amount of soluble fruit components, the amount of soluble fruit components formulated to diffuse a predetermined amount of the soluble fruit components remaining in the extracted fruit into the infusion liquid.

Abstract: A conjugated linoleic acid is prepared in industrial scale as a hydrolyzed isomerized product for blending into bulk domestic animal feeds. The CLA-containing isomerized hydrolyzed oil from sunflower and safflower seeds has sufficiently low levels of phosphatides and sterols to permit crude processing and incorporation into feeds of an undried, undistilled oil fraction without toxic or unpalatable effects.

Abstract: Protein and lipid extract isolate compositions of fruit kernel, particularly stone fruit kernel, origin. The composition is obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Abstract: The method and system of the present invention measures pulp dryness using nuclear magnetic resonance (NMR). It also controls the discharge of pulp and juice from a juice finisher. The discharge from the juice finisher is measured using the sensor. Based on the results of the NMR measurement, one of at least the juice injection into the juice finisher, the speed of the juice finisher, or the discharge pressure from the juice finisher is regulated.

Abstract: Provided are products including trihydroxystilbenes and glycosylated derivatives thereof. Also provided are compositions containing these products with an aqueous solvent, particularly and alcohol-water mixture, and reverse phase chromatographic methods for isolating and purifying the compositions from plant materials. The products have biological activity, including anti-tumor activity.

Abstract: Nutrient rich, low fat, high fiber, carrot product containing 20-50% by weight of fiber of which 15-40% by weight is insoluble and 5-10% by weight is soluble, 0.1-1.0% by weight of fat, 10-55% by weight of carbohydrates, 0.02-1% by weight of carotenoids and vitamins and 5-10% by weight of minerals and trace elements. A process for the preparation of the carrot product requires the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1-10% by weight of the juice. A formulation of the carrot product mixed with excipients.

Abstract: Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Abstract: The present invention relates to clear fruit juices and to a process for the production thereof. A fast process is provided that comprises the combined use of pectin esterase and flotation.

Abstract: A process of producing a vegetable oil enriched by an essential oil by mixing and simultaneous cold-pressing of predetermined proportions of prepared hulled oilseeds and parts of plants containing the essential oil followed by removal of the expeller cake and filtering of the extract.

Abstract: A process for producing a food material having a high concentration of eriocitrin, which comprises extracting a juice, a peel and a squeezed juice refuse of a citrus fruit with a polar solvent, applying the extract to a synthetic adsorption resin, and separating and recovering the food material having the high concentration of eriocitrin using an organic solvent such as hydrous alcohol. A food material having a high concentration eriocitrin as an antioxidant ingredient can industrially be produced quite efficiently without entraining an ingredient of a bitter taste, and drink and food having a high antioxidant effect can be produced.

Abstract: A conjugated linoleic acid is prepared in industrial scale as a hydrolyzed isomerized product for blending into bulk domestic animal feeds. The CLA-containing isomerized hydrolyzed oil from sunflower and safflower seeds has sufficiently low levels of phosphatides and sterols to permit crude processing and incorporation into feeds of an undried, undistilled oil fraction without toxic or unpalatable effects.

Abstract: The present invention is an improvement in a method of desolventizing a marc resulting from the extraction of a mass of an oil-containing material with a normally gaseous hydrocarbon solvent for the oil therein wherein the extraction is carried out in a closed zone which is elongated along one axis from one end to an opposite end and is at least partially filled with the extraction material and is maintained under a pressure at which such solvent is liquefied, and after completion of the extraction, the solvent is drained from the marc, leaving residual solvent retained in the marc, and gaseous vapors heated above the solvent boiling point are passed through the zone in contact with said marc to volatilize the residual solvent therein and carry the same from the closed zone.

Abstract: It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this end, the present invention comprises, first, peeling washed raw carrot, carrying out enzyme deactivation processing within one day, preferably, within 12 hours after peeling, and second, completely deactivating pectin esterase activity of carrot and carrying out enzyme deactivation processing so that a residual rate of pectinase activity is less than 60%. Such an enzyme deactivation processing may be done by blanching carrot till an internal temperature reaches 70 to 80° C. in water at 70 to 80° C., or blanching carrot till an internal temperature reaches 60 to 70° C. in 0.02M to 0.05M citric acid solution at 60 to 70° C., or processing carrot with supercritical carbonic acid gas by a microbubble SC—CO2 method.