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 and method for processing citrus peel treating by injecting steam into citrus peel.

Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.

Abstract: Base compositions, methods of manufacturing base compositions and frozen food products including a base composition are described. According to one or more embodiments, a base composition for a frozen food product includes at least one insoluble fiber, at least one soluble fiber, at least one emulsifier and at least one stabilizer. In one or more aspects of the invention, methods are provided for processing the base composition with additional ingredients to provide flavor, sweetness and the like for a variety of frozen food products such as: frozen desserts; ice creams; gelato; and mousse, either confectionary, seafood-type or savory vegetable-type, with desirable organoleptic and stability properties. In one or more embodiments, base compositions and methods described herein are suitable for preparing many types of frozen food products ranging from dairy-type products to those having low-fat, low calorie, fruit flavors and the like.

Abstract: The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit a source of omega-3 polyunsaturated fatty acids (?-3 PUFA) such as fish-oil, and a source of iron, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ?-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk) containing iron.

Abstract: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.

Abstract: The object of the present invention is to consume raw food cultivated in appropriate soil. The constitution of the health food is: consuming cereals including rices and wheats with or without husk, millets, pulses, tubers, leaf vegetables, fruit vegetables, rosette crops, root vegetables, citrus fruits, fruits, melons, seaweeds, and liverworts etc. as is; or consuming powders thereof, or by soaking in water so as to process to a degree that cell are not destructed (or if cells are destructed, the whole of leaf vegetables including root, stem, and leaf or a portion thereof are consumed as e.g. juice) and consuming without processing treatment including heating, boiling in water, or steaming; or these cereals, millets, or pulses are soaked in water to allow sprouting, and consumed at around the time of sprouting without processing treatment including heating, boiling in water, or steaming.

Abstract: The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to improve vigor, enhance physical energy, enhance mental energy, enhance cognitive focus abilities, and/or improve athletic performance. Methods of making such health bars, food ingredients, or heat-resistant compositions that comprise the same high levels of cacao product and other ingredients in effective amounts and that are shelf-stable are also disclosed.

Abstract: Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma bran, the nuka bran, and a mixture of the fusuma bran and the nuka bran. For this purpose, the food material contains a thickening stabilizer as well as a wheat protein and at least one of a roasted fusuma bran and a roasted nuka bran.

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: A heat sealable barrier layer for food and beverage cartons is provided, the barrier layer including an additive material which reduces the amount of essential oil scalping from citrus products. Additionally, a carton coating layer and process is provided for reducing a coefficient of friction of stacked carton blanks. An additional embodiment of the invention provides for a paperboard substrate having reduced water vapor transmission rates, the reduction in water vapor transmission rates being attributed to one or multiple extruded layers containing an effective amount of an inorganic additive.

Abstract: A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the tastes inherent to the food, such as volume, juiciness, body, and mildness.

Abstract: Disclosed is an improved poultry feed diet composition and uses incorporating the feed composition. The feed composition includes byproduct or waste material from citrus juice extraction. The citrus byproduct or waste is at a concentration characteristic of a feed supplement. These feed supplements improve poultry characteristics and enhance feed conversion when compared with traditional poultry feed diets or supplements which rely on components that are not in their respective native states as present in citrus byproduct from juice extraction equipment.

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: A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.

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 phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively low level of phytochemicals and a relatively high level of sugars and acids. The method of the invention entails providing three juice streams. The first juice stream is passed through an ultrafiltration apparatus or some other apparatus that is capable of preferentially separating the relatively lower molecular weight compounds, e.g., sugars and acids, from the relatively higher molecular weight compounds, e.g., phytochemicals. This process creates two juice fractions: a juice fraction that is relatively enriched in sugars and acids and a juice fraction that is relatively enriched in phytochemicals.

Abstract: An apparatus and method for narrowing and moving a workpiece from a fruit or vegetable through an opening in a container wherein the workpiece is relatively wider than the opening is provided. The apparatus has a plunger with an extension portion slidably movable within a bore formed in a loader. The loader has a base portion mountable over the opening. In one preferred embodiment of this invention, the apparatus includes a compression plate for compressing the fruit or vegetable into a slicer, forming a plurality of workpieces. The slicer, holding the workpieces, is aligned with the plunger and one workpiece is plunged through a first bore and into a container.

Abstract: Disclosed is an improved poultry breeder feed diet composition and uses incorporating the feed diet composition. The breeder feed diet compositions include byproduct or waste material from citrus juice extraction. The citrus peel byproduct compositions improve poultry breeder characteristics and economics.

Abstract: A method of producing and using a solution, and the solution itself, for extending the shelf life of fresh flowers, fruits and vegetables after they are harvested which includes the steps of extracting juice from the flowers, flowering plant parts, fruits or vegetables, filtering the juice, disintegrating the parts from which the juice is extracted, extracting an enzyme or enzymes from the parts using a solvent without the denaturing the enzymes, removing the parts and mixing the remaining ingredients with the extracted juice.

Abstract: A fungicide composition useful for fighting against phytopathogenic fungi infesting or cable of infesting fruits contains a) at least a fungicide compound inhibiting mitochondrail respiration and b) at least a fungicide compound inhibiting sterol biosynthesis. A method of using the phytopathogenic fungicide for treating fruits against fungal disease is provided.

Abstract: Carotenoids are extracted from plant matter by mixing the plant matter and water to obtain a mixture of no greater than 10° Bx, crushing the mixture to obtain a pulp and a serum, and extracting the pulp to obtain a carotenoid containing plant oleoresin.

Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent suitable for use in food processing, dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.

Abstract: A food supplement which has beneficial effects for bowel health, and a method of preparing the food supplement are disclosed. The food supplement is derived from fiber extracts from two or more types of fruit or vegetables. The fiber extracts have a majority of soluble solids removed therefrom. The two or more types of fruit or vegetable may be selected from the group consisting of grape, citrus, apple, tomato, carrot, mango, cranberry, papaya, banana, pineapple, kiwi fruit, spinach and melon. The beneficial effects for bowel health are manifest in an increase in levels of short chain fatty acids (SCFA's) in the colon.

Abstract: In order to provide an improved method for preparing citrus fruit, the method comprising the steps of:

Abstract: Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.

Abstract: The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived material and its therapeutic uses; (iii) a process of manufacturing the formulation from the plant derived material; (iv) a probiotic composition comprising the non-pathogenic probiotic microorganism of the invention and/or other probiotic microorganism(s) and the formulation of the invention, and its probiotic/therapeutic uses; (v) a composition for industrial applications comprising the formulation of the invention and microorganism(s) of industrial applicability; and (vi) industrial processes and apparatuses in which the latter composition is used.

Abstract: Citrus pulp products are provided which incorporate components from pulp material separated from a citrus juice source. Naringin, limonin or other bitterant levels are reduced substantially in the pulp components. In particular applications, the debittered citrus pulp is a grapefruit-originating bland clouding agent, a citrus pulp wash bland clouding agent, or a citrus peel juice bland clouding agent.

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: The composition contains a fundamental active ingredient consisting of the association of thymol, eugenol and cinnamaldehyde, a secondary active ingredient consisting of the association of cuminaldehyde, geraniol, vanillin, borneol, menthol, anethole, terpineol, limonene and different glycosides contained in the essences of mustard and jasmine, a surface-active selected among the different families accepted as emulsifying food additives and an oligosaccharide selected among the mono-oligosaccharides, fructo-oligosaccharides, phyco-oligosaccharides proceeding from algae extracts or vegetable tissue. The composition that has just been described is applied to fruit and vegetables in a diluted bath or in solid form incorporated into the waxes that are usually used in post-harvest treatments.

Abstract: The present invention relates to a spice composition comprising 1 to 30 % by weight of garlic, 10 to 50% by weight of onion, 0.2 to 10% by weight of ginger, 5 to 40% by weight of jujube, and 10 to 50% by weight of citrus peel or an extract thereof or 1 to 20% by weight of naringin or hesperidin.

Abstract: Improved and inexpensive pullulan free edible film formulations and methods for making the same are provided. The edible pullulan free film compositions comprise effective amounts of at least one film forming agent; at least one bulk filler agent; at least one plasticizing agent; and optionally at least one thickening agent. Medicaments and other additive agents can also be incorporated into the edible films. The present invention further provides methods of delivering a medicament, treating halitosis, treating xerostomia, and treating plaque or gingivitis using the pullulan free edible film compositions.

Abstract: A method and system of processing citrus fruit is shown. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamber at an area forming a lower portion of the peeling chamber. Citrus fruit is fed into the peeling chamber through the fruit inlet to the fruit outlet. The citrus fruit engages the rotating abrasive rollers with a residence time within the peeling chamber for peeling off the outer surface of the fruit in an amount sufficient to remove a majority of the oil within the citrus fruit and leaving sufficient peel thickness for maintaining peel integrity.

Abstract: A method and system of processing citrus fruit is disclosed. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamber at an area forming a lower portion of the peeling chamber. Citrus fruit is fed into the peeling chamber through the fruit inlet to the fruit outlet. The citrus fruit engages the rotating abrasive rollers with a residence time within the peeling chamber for peeling off the outer surface of the fruit in an amount sufficient to remove a majority of the oil within the citrus fruit and leaving sufficient peel thickness for maintaining peel integrity.

Abstract: Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is dried and reduced in particle size and added as a powder to the orange juice in order to enhance the juice, such as raise the Color Value of the orange juice, typically by at least 1 OJ Index unit or more. By this approach, an orange juice which is Grade B in color is changed into an orange juice which meets Grade A color criteria. Other juice enhancements also are realized.

Abstract: A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.

Abstract: Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.

Abstract: The invention provides a method of the preparation of a citrus concentrated aroma component which has flavorous strength sufficient to be used as a flavor and fragrance's raw material, imparts a fresh feeling, fruit juice feeling and natural feeling to drinks or flavorous compositions and also has an effect of masking the smell of citrus juice caused by heating. The method of producing a citrus concentrated aroma includes concentrating fruit juice continuously under reduced pressure such that the concentration of flavorous components is in excess of 100 to 150 times that of the fruit juice until the alcohol content is increased up to 1 to 7% by weight, adding a filtering aid to the concentrated citrus recovery solution to carry out filtration and floating and separating the essence oil.

Abstract: First-pass effective substances derived from citrus.

Abstract: The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes.

Abstract: A procedure for reducing the patulin content in a fruit juice which includes presenting the juice to a resin material having in abundance micropores of less than 20 Å minimum pore width and at least a pore surface capable of retaining patulin by the forces of chemisorption. Preferably the resin has weak base functionality and is substantially devoid of mesopores and macropores. The resin preferably has a surface area of greater than 900 m2/g (BET) and the resin has been hypercross-linked whilst in the swollen state. Regeneration involves the conversion of the resin held patulin to a more easily flushed out derivative using ammonia or a volatile base, preferably generated in situ from a high pH solution.

Abstract: A method of producing shattered, preservative-free dried fruit or vegetable pieces. Preferably, low moisture fruit is cryogenically frozen and the frozen fruit is then impacted (preferably using a roller mill or tumbler) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from ¼ inch to ⅜ inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22%-25% prior to packaging. In an optional, preliminary processing step, dried fruit is first rehydrated to a moisture content of 22%-30% (preferably 23%-25%) to produce low moisture fruit. The low moisture fruit is pitted and then frozen. The frozen, low moisture fruit is then shattered (and optionally then dried) in accordance with the invention.

Abstract: A process for the recovery of valuable products from citrus peel includes comminuting the peel, belt filter pressing to remove contained liquid and solvent extraction to remove organic compounds. The dried, milled flour is useful as an ingredient in breads and other baked products, replacing part of the grain flour conventionally used.

Abstract: Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss.

Abstract: Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.

Abstract: Not from concentrate orange juice is provided which includes as a freshly squeezed orange juice component juice extracted from an early season round orange cultivar which has a color intensity in excess of that provided by Hamlin cultivars which are harvested at the same time as the early season cultivar, which is not a Hamlin cultivar. The juice extracted from such early season cultivar has sensory attributes which are at least as acceptable as Hamlin fresh juice. Preferred early season cultivars are within the Seleta family or are Westin cultivars or are Ruby Nucellar cultivars.

Abstract: A non-liquid particulate fruit product which has a natural fruit flavor and which can be formed in desired configurations and sizes. The fruit ingredient can be derived from such fruits as blueberries, blackberries, strawberries, raspberries, etc. There is added to the fruit product pectin, liquid glucose, sodium citrate and sugar (e.g. sucrose). These ingredients are combined in a certain sequence. The mixture is brought to a boiling point to boil off a portion of the water. At a later time in the boiling of the mixture, a large portion of the sucrose is added to lower the temperature. The mixture is fed through a heating unit to raise the temperature of small quantities in the mixture very rapidly. Acid is added, and then the mixture is form in the desired shape, such as being dispensed as droplets onto a conveyor belt, where the droplets form into the particulate fruit product.

Abstract: A method of producing and using a solution for extending the shelf life of fresh fruits and vegetables after they are harvested which includes the steps of extracting juice from fruits or vegetables, filtering the juice, disintegrating the peel, extracting enzyme from the disintegrated peels using a solvent without denaturing the enzymes, removing the disintegrated peels and mixing the remaining ingredients with the extracted juice.

Abstract: A non-liquid particulate fruit product and method for its manufacture which has a natural fruit flavor and which can be formed in desired configurations and sizes is described. The fruit ingredient can be derived from such fruits as blueberries, blackberries, strawberries, raspberries, etc. There is added to the fruit product pectin, liquid glucose, sodium citrate and sugar (e.g. sucrose). These ingredients are combined in a certain sequence. The mixture is brought to a boiling point to boil off a portion of the water. At a later time in the boiling of the mixture, a large portion of the sucrose is added to lower the temperature. The mixture is fed through a heating unit to raise the temperature of small quantities in the mixture very rapidly. Acid is added, and then the mixture is form in the desired shape, such as being dispensed as droplets onto a conveyor belt, where the droplets form into the particulate fruit product.

Abstract: A method for lowering the blood glucose level in a mammal comprises administering an effective amount of a hesperetin or naringenin bioflavonoid.

Abstract: The invention provides a process for the preparation of an emulsion concentrate for soft drinks by emulsifying in an aqueous extract of crushed defatted seeds from edible fruit, a flavor mixture which contains an essential oil of the peel of least one citrus fruit and/or an organoleptically neutral oil. Citrus fruit is preferred. Preferably the oil/solids ratio is from 1.5:1 to 5:1. Preferably the citrus fruit seeds are orange (Citrus aurantium) seeds and/or grapefruit (Citrus paradisi) seeds. The emulsion concentrate may further contain estergum, damar resin and/or sucrose diacetyl hexaisobuturate. Preferably the aqueous phase of the emulsion concentrate is adjusted to a pH between 2.5 and 6, more preferably by the addition of citric acid. The invention further provides an emulsion concentrate so prepared as well as a soft drink obtainable by diluting the emulsion concentrate.