Abstract: A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of acids. The other of the two juices has a relatively low level of acids. The method of the invention entails providing three juice streams. The first juice stream is passed through a nanofiltration apparatus or some other apparatus that is capable of preferentially removing acidic compounds from the raw fruit or vegetable juice feedstock. This process creates two juice fractions: a juice fraction that is relatively enriched in acids and a juice fraction that is relatively reduced in acids. The second juice stream is combined with the juice fraction that is relatively enriched in acids to create a juice that has a relatively high level of acids. The third juice stream is combined with the juice fraction that is relatively reduced in acids to create a juice that has a relatively low level of acids.

Abstract: The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.

Abstract: The temperature sensitive differential of solubilities of various isoflavone fractions is used to initially separate the fractions, preferably by heating an aqueous soy molasses or soy whey feed stream. The temperature of the feed stream is selected according to the temperature at which a desired isoflavone fraction or fractions become soluble. Then, the heated feed stream is passed through an ultrafiltration membrane in order to concentrate the isoflavones. The feed stream is put through a resin adsorption process. The isoflavone fractions are treated with either reverse osmosis or ultrafiltration (or both) to complete a solvent removal and to achieve a higher isoflavone concentration in the end product. Then, the feed stream is dried, preferably by spray drying, to produce dry particles.

Abstract: A process including: mixing a high-fat soybean liquid with at least one demulsifier; and separating the resulting cream component from the reduced-fat liquid component.

Abstract: The present invention relates to microcapsules comprising a wall and an aqueous core comprising various active agents, and prepared by the interfacial reaction in aqueous medium of Lewis acid and base wall-forming reactants.

Abstract: An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers. A first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer, and the solvent is removed. In the process which does not use a food grade solvent, the oak aged alcoholic product has at least some of its wood notes and color removed to produce an intermediate product. Substantially all water and alcohol is then removed from the intermediate product. In another process for producing the extract without a food grade solvent an intermediate proof-adjusting step is added after the step of removing the wood notes and color and before the step of removing the water and alcohol.

Abstract: A crystal substance formed by precipitating as fibrous aggregates by making a metal aliphatic carboxylate dissolve completely in pure water, stirring, and gradually cooling the resulting solution. A method of preparing the fibrous crystal aggregates. A material for recovering flowing oil and method of recovering flowing oil by using the fibrous crystal aggregates. A material for solidifying liquid hydrocarbon, waste tempura oil and edible oil and method of solidifying liquid hydrocarbon, waste tempura oil and edible oil by using the fibrous crystal aggregates. A method of preparing the solidifying material.

Abstract: The aim of the invention is to provide a method for the skimming of whey, resulting in better whey cream fat quality and allowing for automatic regulation of the concentration of whey cream. Raw whey is fed into a skimming separator and broken down into a skimmed whey phase and a whey cream phase. Whey cream is discharged through a discharge line and a part thereof corresponding to 0.5-2% of the volumetric flow of the raw whey that is fed into the skimming separator is returned to the feed line of the skimming separator by means of a recirculating device. A density transmitter can be arranged in the recirculating device so that density measurements can be carried out. The density values are transmitted to an evaluation device, enabling regulation of a control valve which is placed in the whey cream discharge line.

Abstract: A method for treating colostrum to reduce the bioburden while retaining a high active protein content is described. The method is especially useful for recovering maximum immunoglobulin activity. The colostrum treated by the method is useful in the manufacture of clinical nutritive preparation, functional foods and food supplements.

Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles, such that the separated solids have at least 4% isoflavones by weight of dry matter. That concentrate can then be further concentrated to at least 40% isoflavones by weight of dry matter by adjusting pH and temperature and extracting with solvents. The soy isoflavone concentrate products are then used in a liquid or dry beverage, food or nutritional products.

Abstract: An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and/or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

Abstract: A new and improved edible food composition is disclosed that serves as a hot sauce or “salsa.” The food composition would serve to spice up the flavor in whatever food the present invention would be utilized with. The flavor and aroma of the present invention are unique, while at the same time, the present invention is very spicy.

Abstract: A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles and drying the separated solids to make a product having at least 4% by weight isoflavones. The soy isoflavone concentrate product is then used in a liquid or dry beverage, food or nutritional product.

Abstract: The invention concerns in general a method for the extraction of fruit juice concentrate, to produce a higher yield of fruit juice than that achieved by known methods. For this purpose juice is first extracted from the fruits in a juice extraction unit (1), producing a mixture of pulp and fruit juice. This mixture of pulp and fruit juice is then divided into pulp and primary juice (2). This pulp is then separated into pulp residues and secondary juice (7). The secondary juice is then pasteurised (8) and mixed with the primary juice.

Abstract: Tomato juice is concentrated by reverse osmosis to over 20% in Brix scale by causing low-concentration tomato juice to flow down under a high-pressure condition in a straight flow to a one-stage unit having a plurality of tubular membrane modules connected in series. In order not to overload the apparatus and highly concentrated tomato juice can be obtained reliably, the flow is controlled such that the pressure loss inside the unit is 30 kg/cm2 or less, linear speed of the tomato juice at the inlet of the unit and the total membrane length of the tubular membrane modules satisfy a certain specified condition and the tubular membrane modules have salt rejecting rate of 90% or over.

Abstract: A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability.

Abstract: A method for removing phospholipids from vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1&mgr; and about 2&mgr;.

Abstract: Disclosed is a method of producing a polyphenol-containing composition derived from grapes, the method including: preparing a liquid grape extract which includes polyphenols; contacting the liquid extract with a separation medium which fractionates the components of the extract; and recovering that fraction in which the polyphenols are present. Also disclosed is a method of enriching the composition with added flavonol.

Abstract: A method of treating beverage which comprises contacting the beverage with polyvinyl polypyrrolidone and subsequently centrifuging the beverage to remove the polyvinyl polypyrrolidone.

Abstract: An improved modified fish oil type material which does not generate special fish oil offensive odor after long term preservation and does not generate offensive odor by heating, that is, superior at preservation stability and heat stability, a fish oil type composition containing said material, a method for preparation thereof, an emulsion prepared using said material and composition and foods and cosmetics containing said material, composition or emulsion.

Abstract: The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for making the antibrowning/antioxidant compositions of the present invention. More specifically, the present invention provides natural-source, browning and oxidizing inhibitor compositions comprising S-sinapyl-L-cysteine, N-L-&ggr;-glutamyl-S-sinapyl-L-cysteine, S-sinapyl glutathione, or various mixtures thereof. Methods for making such natural, antibrowning/antioxidant compositions from pineapple juice and/or from pineapple processing plant waste streams include efficient and effective separation of the present invention compositions from unwanted sugars, acids, phenolic compounds, and other undesirable compounds present in pineapple juice and/or pineapple processing plant waste streams.

Abstract: The Aqueous Extraction Process To Selectively Remove Phospholipid From Egg Yolks in general utilizes an aqueous method to separate a majority of the proteins from the egg yolk material using ionic strength, pH and gravitational centrifuge forces. The method is initiated by the separation of the egg yolks from the albumen. Next the egg yolk material is mixed with water to dilute the egg yolk into a DY fraction. The pH of the mixed egg yolk material is then adjusted by the addition of acids, bases, and/or salts. The adjusted and mixed egg yolk material is then exposed to gravitational separation through the use of a centrifuge into layers of a DYS fraction and a DYP fraction. The DYS fraction is then separated from the DYP fraction. Viscosity agents are then added to the DYS fraction where blending occurs. The DYS fraction is exposed to gravitational separation forces for separation into a cream CMC P fraction and an aqueous fraction.

Abstract: A method for removing phospholipids from vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1&mgr;and about 2&mgr;.

Abstract: A method of producing unsaponifiable rich refined vegetable oils by refining crude vegetable oils with a weak acid salt, e.g., a carbonate salt, to produce a refined vegetable oil and a soapstock is described. The refined oil can be further refined with a strong base to produce unsaponifiable rich concentrates.

Abstract: A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products.

Abstract: A method for producing a cheese product directly from milk in a short period of time is provided. In the method, pasteurized milk is treated with lactic acid to provide an acidified milk product. The resulting acidified milk is then subjected to ultrafiltration (UF), and optionally diafiltration (DF), to form a UF retentate (or UF/DF retentate if diafiltration is used) which is concentrated by about a factor of about 4 to about 7 and which has a lactose concentration of about 2.5 to about 4.0 percent (UF retentate) or about 0.5 to about 2.5 percent (UF/DF retentate). After adding lactic acid and salt, the UF or UF/DF retentate is subject to an evaporation step to form a precheese. The resulting precheese has a total solid content of about 30 to about 70 percent. The precheese, with added flavorants and other additives (including, for example, emulsifying salts) is then subject to conventional cheese processing conditions in, for example, a laydown cooker.

Abstract: A dietetic, chloresterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150&mgr; to about 300&mgr; is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the chloresterol reduction process.

Abstract: The invention relates to a simplified, rapid method which is suitable for making a variety of cheese and cheese products, including natural and processed cheese, in a single installation with common equipment. In particular, the invention concerns a method of making cheese, comprising the steps of: (a) concentrating milk or a reconstituted dry milk, having its pH adjusted to about 5.0 to 6.8, by ultrafiltration and diafiltration to produce a retentate; (b) supplementing said retentate with a protein concentrate or isolate and, optionally, fat and/or flavor; and (c) heating the mixture to produce a smooth consistency.

Abstract: The temperature sensitive differential of the solubilities of various isoflavone fractions is used to initially separate the fractions by heating an aqueous soy molasses or soy whey feed stream. The temperature of the feed stream is selected according to the temperature at which a desired isoflavone fraction or fractions become soluble. Then, the heated feed stream is passed through an ultrafiltration membrane or reverse osmosis in order to concentrate the solids. The resulting permeate is put through a resin adsorption process carried out in at least one liquid chromatography column to further separate the desired isoflavone fractions. Various processes are described for drying and crystallizing the isoflavone fractions to a powder. A solvent is then added to the isoflavone fraction to dissolve impurities and rehydrate the dry powder. Usually, the rehydrated isoflavone is used as an ingredient in a food ingredient or food product.

Abstract: An extract of a mature oak aged alcoholic beverage is produced by adding a food grade solvent, such as ethyl acetate, to the alcoholic beverage and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: A treatment process for recovering protein, fatty and water component products from a float material produced by a waste water treatment system, wherein the protein and fatty components possess improved stability and are suitable for further processing for inclusion in various products, such as animal feed. The recovered water component can also be further processed before discharge into a sewer system.

Abstract: The present invention relates to methods and materials for use in processing citrus products, and more particularly, the debittering and/or deacidifying of juices. In one preferred embodiment, the citrus juice debittered and/or deacidified by the present invention is grapefruit, while in an alternative embodiment, the citrus juice debittered and/or deacidified is orange juice. The methods allow for high flow rates which, in turn offer advantages associated with permitting high throughput of juice to be treated.

Abstract: The temperature sensitive differential of the solubilities of various isoflavone fractions is used to initially separate the fractions by heating an aqueous soy molasses or soy whey feed stream. The temperature of the feed stream is selected according to the temperature at which a desired isoflavone fraction or fractions become soluble. Then, the heated feed stream is passed through an ultrafiltration membrane having a cutoff which further selects desired isoflavone molecules by size. In some examples, the permeate is subjected to reverse osmosis in order to concentrate the solids. The resulting permeate is put through a resin adsorption process carried out in at least one liquid chromatography column to further separate the desired isoflavone fractions. A plurality of such columns may be used to provide a continuous process. Various processes are described for drying and crystallizing the isoflavone fractions.

Abstract: An improved method and apparatus for the removal of solid contaminants which utilizes at least one rotating mesh screen container designed to pass the food therethrough while trapping the solid contaminant. The rotation of the cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force. The addition of a second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: The present invention relates to a method for the removal of polyphenols and proteins simultaneously from a beverage by contacting the beverage with an ion exchanger that is capable of adsorbing both types of substances. The characteristic feature of the ion exchanger to be used is that it is a water-insoluble porous hydrophilic matrix to which ion exchanging groups are covalently bound.

Abstract: A method of preparing purified ester compositions is provided. The process can be utilized to isolate and purify monoglycerides and propylene glycol monoesters, to advantage. It can also be used to isolate preferred diester products. The invention also concerns equipment for conduct of the processes, provision of preferred food additives, and provision of preferred food industry compositions. The process generally involves use of liquid-liquid extractions, to advantage.

Abstract: The present invention relates to a method of manufacturing filtering aids, coagulants or clarifying agents, and odor suppressants and a using a protein-polysaccharide complex composition as a filtering aid, coagulant or clarifying agent, and odor suppressant for in the processing of fluids including gases and liquids to absorb a variety of separable components.

Abstract: Continuous production of milk with a predetermined fat content wherein whole milk is divided into a cream fraction and a skim milk fraction in a centrifugal separator. A part of the cream fraction is remixed into the skim milk fraction in order to obtain a mixed fraction of milk with desired fat content. The whole flow of cream fraction which has been obtained from an outlet from the centrifugal separator is remixed with a flow of skim milk fraction from a second outlet from the centrifugal separator by way of a valve in the outlet for cream fraction during a certain period. During a second intermediate period the whole flow of cream fraction is discharged by the valve for separate collection. The periods mentioned above are so short that the fat content and the flow per time unit of the mixed fraction may be regarded as homogenous.

Abstract: A method for the removal of solid contaminants which utilizes two rotating mesh screen containers designed to pass the food therethrough while trapping the solid contaminant. The rotation of the first cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force leaving behind a portion of the solid contaminants. The second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: A filter for separation of a liquid from a solid has a turbine surrounded by an elongated filter body and forms a short first stage with short-pitch blades, providing a high axial impulse and low radial impulse, followed by a long second stage with long-pitch blades providing primarily radial displacement. Water vapor can be injected to promote juice extraction and is fed axially into the shaft and emerges from outlets therealong.

Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled, and fermented, and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: A method of removing hydrocarbons, such as polynuclear aromatic compounds, like benzo(a)pyrene, from liquid smoke and flavoring compositions by contacting said compositions with a nonionic residue. The method reduces the hydrocarbon concentration by about at least about 80% by weight, and reduces the benzo(a)-pyrene content to about 1 part per billion or less, without adversely affecting the phenolic content of the liquid smoke and flavoring composition.

Abstract: The process for reducing sterols and free fatty acids from animal fat entails forming an oil-in-water emulsion using a mixing device such as a pump or an in-line mixer; and then pumping the emulsion through a conduit for a period of time. The emulsion is made from water, liquefied animal fat and cyclodextrin. The mixing device forms the emulsion in less than one minute; and the emulsion is pumped through the conduit for 5 to 60 minutes. During the time that the emulsion is moving through the conduit, the sterols and free fatty acids move from the fat phase to the water phase and form complexes with the cyclodextrin. These complexes are fairly stable and can be separated from the emulsion by centrifugation. The resulting fat has a reduced sterol and free fatty acid content.

Abstract: The present invention relates to methods and materials for use in processing citrus products, and more particularly, the debittering of juices. In particular, the present invention is suited to the debittering of citrus juices. In one preferred embodiment, the citrus juice debittered by the present invention is grapefruit or orange juice. The methods allow for high flow rates which, in turn offer advantages associated with permitting high throughput of juice to be treated.

Abstract: The present invention relates to a method and an apparatus for lautering second worts in brewing. According to the invention the hot water needed for the second worts during lautering is introduced via a distributor through which also sludge and/or last runnings and/or first worts are introduced.

Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select an isoflavone. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone. Various processes are described for drying and recrystallizing the resulting isoflavone solids.

Abstract: A dietetic, cholesterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150.mu. to about 300.mu. is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the cholesterol reduction process.

Abstract: An improved corn wet milling process is disclosed, in which gluten is recovered from steepwater by membrane filtration and is incorporated in a corn gluten meal product. The process can include the steps of steeping corn kernels in an aqueous solution, thereby producing steep water which contains gluten protein; membrane filtration of the steep water, thereby producing a retentate which has a higher concentration of the gluten protein than the original steep water; reducing the water content of the retentate; and incorporating the remaining retentate into a corn gluten meal product.

Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.