Abstract: A process for preparing a calcium enriched food product by:A) forming a mixture of calcium hydroxide and water or a fruit juice;B) mixing phosphorus-based acid with the mixture, the phosphorus-based acid being in an amount sufficient to substantially neutralize the calcium hydroxide or to obtain a pH in the range of from about 4.0 to about 6.0;C) mixing calcium lactate with the mixture from step B) until the calcium lactate is dispersed into the mixture; andD) mixing calcium phosphate with the mixture from step C) until the calcium phosphate is dispersed into the mixture. Beverage material, especially fruit juice is mixed with the mixture from step D) so as to form a calcium enriched food product. A process is further provided wherein the components are directly added into fruit juice, particularly not from concentrate fruit juice. Calcium enriched orange juice made by the process can exhibit taste and color characteristics similar to non-calcium enriched orange juice.

Abstract: A protective coating for food or agricultural products made of 5-85% dried ydrocolloid gel, together with 0.2-50% of at least one natural compound isolated from the surface of the product, or at least one compound substantially similar thereto, for example, sitosterol, stigmasterol or milk.

Abstract: A method for making a food product for human consumption includes the steps of reducing a particle size of pasteurized citrus pulp cells to a predetermined particle size distribution. The reduced-size cells are blended with a sweetener and a concentrate having a predetermined Brix level, and the blend is cooked until a desired moisture content is reached.

Abstract: Citrus products are provided which incorporate components from pulp material separated from a citrus juice source. The invention is especially beneficial in connection with grapefruit sources. Naringin or other bitterant levels are reduced substantially in all phases of the citrus source, including pulp components. In a particular application, the citrus product is a grapefruit juice product which is organoleptically identified as grapefruit juice when it stands alone but is not organoleptically identified as grapefruit juice when blended with other fruit juice sources.

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: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing.

Abstract: A method of partially or completely selectively removing first-pass effect-reducing particles from citrus juice containing first-pass effect-reducing particles, wherein the particles have a size less than about 500 um and greater than about 25 .mu.m and citrus juice products made by the method.

Abstract: This invention relates to the process of making citrus (preferably grapefruit) extract having reduced levels of phototoxic furocoumarins and containing enhanced amounts of one or more anti-first pass effect compounds.

Abstract: The removal of albedo in the preparation of a citrus fruit for consumption, in which a known aqueous solution of pectinase enzyme is used for its known albedo-removal function, but in the present circumstances a vacuum is used to primarily draw the pectinase enzyme to the interface of the albedo and the citrus fruit and only nominally to the interface of the albedo and the peel of the citrus fruit, so that removal of the peel carries with it the albedo and uncovers the citrus fruit in a desirable albedo-free condition.

Abstract: This invention describes the transient incorporation of CO.sub.2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO.sub.2 environment for a specified amount of time and within a specific temperature range. After this exposure the foodstuffs so exposed will have incorporated some of the CO.sub.2 to which they were exposed to and develop a more effervescent and/or tangy flavor through the uptake of the CO.sub.2 to form carbonic acid. This enhancement in flavor is a direct consequence of CO.sub.2 exposure.

Abstract: A safe, effective first-pass inhibiting citrus-derived substance.

Abstract: A method of operating a drenching apparatus for drenching fruit and vegetables with an aqueous chemical solution having a pit for holding a large volume of the solution, a drench pump for drawing the solution from the pit and discharging it into manifolds equipped with nozzles for drenching the fruit, recovery apparatus for returning excess solution to the pit which is a holding tank for holding a volume of the solution; a heater, including a heater pump, connected to the holding tank and arranged to maintain the temperature of the solution therein; a re-circulation pump connected to draw solution from the pit and direct it to a heater with a conduit connecting said holding tank to said pit. The volume of the holding tank being sufficient to assure that portions of the solution are maintained at said temperature for a time to eradicate pathogens.

Abstract: An adsorbent is described, which has a pore structure suitable for the selective and efficient removal of bitter components from fruit juice, and which does not contain ionic functional groups or the like in the structure thereof and can be easily handle, and more specifically, which comprises a porous crosslinked polymer produced from an aromatic vinyl monomer compound, and in which the specific surface area per dry unit weight, the pore volume per water-wet unit volume, and the specific surface area attributable to pores having a radius not smaller than 50 .ANG. per water-wet unit volume are not smaller than respective specific values. A process for producing the adsorbent and a method of treating fruit juice using the adsorbent are also described.

Abstract: Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is produced by a process which intentionally breaks the intact cellular structure of the fruit in order to substantially reduce average fruit particle size and facilitate formation of a complex or matrix of small particles surrounded by fluid. The product so produced has a high level of solid materials but is, due to the very small particle size, essentially free of sedimentation-related problems associated with soluble and suspended solids. The product has a moderate viscosity despite the large solids content and lack of viscosity enhancers, as well as an optimal .degree.Brix without the addition of non-fruit sugar or acid.

Abstract: A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other esophageal and/or gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pHl of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator, Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.

Abstract: A healthy, nutritious, tasty, well balanced food, which also functions to provide regularity of bowel movement contains:a) Citrus fruit including at least one fourth of the rind pectin,b) ginger,c) apricot or other stone fruit,d) pumpkin or other member of the squash family,e) prune, prune juice or other member of the plum family,f) bran or other fiber bulking agent,g) orange juice,h) bananas,i) applesauce,j) ascorbic acid, andk) water.

Abstract: Disclosed is a process for producing a shelf-stable, pourable fruit product from fresh and processed fruits, fruit purees and fruit juices, as well as the product so produced. The product is produced by a process which intentionally breaks the intact cellular structure of the fruit in order to substantially reduce average fruit particle size and facilitate formation of a complex or matrix of small particles surrounded by fluid. The product so produced has a high level of solid materials but is, due to the very small particle size, essentially free of sedimentation-related problems associated with soluble and suspended solids. The product has a moderate viscosity despite the large solids content and lack of viscosity enhancers, as well as an optimal .degree.Brix without the addition of non-fruit sugar or acid.

Abstract: Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of fruit solids; B) about 0.1 to 85% of carbohydrates; C) about 180 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a wet blend of fruit ingredients, drying the wet blend to 9 to 20% moisture and admixing the dried fruit composition while warm with the slurry to form a dried sweetened calcium composition and forming into desired shaped and sized pieces.

Abstract: A method for the preparation of a first-pass effective citrus derived substance. First, the concentration of volatile components is reduced. Then, the material is extracted with a 60/40 to 40/60 vol/vol mixture of alcohol and water.

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 tendency of solids in fruit juice-containing products, particularly citrus fruit juice-containing products, to separate from the product is greatly reduced or prevented by incorporating relatively small quantities of a stabilizer system containing propylene glycol alginate and sodium carboxymethylcellulose. The stabilizing system is an aqueous slurry of propylene glycol alginate and sodium carboxymethylcellulose. The slurry is incorporated directly into the base for the product which is homogenized, prior to reconstitution with water. This permits effective stabilization of the finished single-strength product using lesser quantities of propylene glycol alginate and sodium carboxymethylcellulose than was heretofore possible.

Abstract: A new method for processing citrus fruit into a marketable product of separate whole natural sections involves as an essential step the injecting of water under pressure simultaneously at a plurality of separated locations into the citrus fruit substantially restricted to the albedo level depth without bursting of the skin. Typically, a complete processing method includes the steps (a) providing a quantity of whole citrus fruit, (b) chilling the fruit to between about 35.degree.-45.degree. F., (c) blanching the chilled fruit at about 160.degree.-180.degree. F. for about 1-3 minutes, (d) injecting water under pressure at a plurality of separated locations into the blanched fruit substantially restricted to the albedo level depth, (e) peeling the skin from the water injected fruit, (f) immersing the peeled fruit in a caustic bath, (g) separating the immersed and peeled fruit into individual whole sections, and (h) recovering the separated whole sections as a marketable product.

Abstract: Disclosed herein is a method of suppressing and masking the grassy smell and acid taste characteristic of vegetables and fruits, thereby making food and drink more palatable, by adding erythritol to food and drink in their production from vegetables and fruits having a strong grassy smell and acid taste. The thus added erythritol also improves the taste of food and drink without adversely affecting the natural taste of vegetables and fruits and without increasing their sweetness. The method comprises adding to food and drink erythritol in an amount of 0.2 to 3.0 wt % of their weight.

Abstract: The present invention relates to a method for producing a flavor having fresh taste and freshness, comprising adding some part of fruit juice to a certain flavor and treating at a pressure of 100 MPa to 400 MPa for 10 seconds and more, and relates to a method for producing an excellent fruit drink having fresh taste and freshness industrially in a simple manner, i.e., by simply adding an extremely small amount of the high-quality flavor of the present invention to fruit juice.

Abstract: A method is provided for increasing the pH of acidic foods and beverages, to thereby reduce the tendency of such foodstuffs to cause heartburn and other gastrointestinal distress to the consumer. An acidic food or beverage, such as coffee, is combined with an amount of calcium glycerophosphate (CGP) effective to raise the pH of the food or beverage, preferably by at least about 0.5 pH units, and more preferably to a pH of between about 5.4 and 7.0. Edible compositions including CGP, having a pH of greater than about 5.4 are obtained. The CGP may also be added to acidic foods to remove the biting flavor that such foods have, and thus CGP serves as a flavor modulator. Packages comprising CGP inside a container, where the container may be easily opened to provide a single dose of CGP, are useful in the method and in forming the edible compositions.

Abstract: A hydroxycitric acid concentrate prepared from Garcinia rind including 23 to 54% by weight free hydroxycitric acid, 6 to 20% by weight lactone of hydroxycitric acid, 0.001 to 8% by weight citric acid, and 32 to 70% by weight water, wherein the free hydroxycitric acid, the lactone of hydroxycitric acid and the citric acid constitute 94 to 99% by weight of total solutes dissolved in the water. Also disclosed is a method of preparing such a concentrate from Garcinia rind, as well as food products containing hydroxycitric acid.

Abstract: Pectin and Pectocellulosic compositions are prepared by heating and mixing comminuted pectin-containing material to solubilize pectin. Pectin, a pectocellulosic product, or a combination thereof is then recovered. The products produced are incorporated in food and other products.

Abstract: Processes for stabilizing protein in acid pH media are provided as well as the compositions produced thereby. Acidified protein compositions exhibiting protein stability for extended periods of time are also provided. The processes of the present invention promote chemical reaction between protein and galactomannan to achieve protein stability in acid pH media.

Abstract: A method of treating fresh fruit which gels the pectin in the fruit to keep the fruit's juice from separating from the fruit during subsequent processing. The method includes soaking the fruit in a calcium enriched solution for an extended period of time, i.e. from about 2 to about 6 weeks.

Abstract: A process is disclosed for the preparation of citrus oils which are essentially pesticide free. The essentially pesticide-free citrus oil is prepared by gently distilling raw citrus oil in a short-path distillation column whereby the essentially pesticide-free citrus peel oil is collected as the distillant. Suitable citrus oils include citrus peel oils and citrus stripper oils with citrus peel oils being preferred. The essentially pesticide-free citrus peel oil generally contains less than about 1.6 ppm total pesticides, preferably less than about 0.5 ppm total pesticides, more preferably less than 0.1 ppm total pesticides, and most preferably less than 0.05 ppm total pesticides. The distillation residue contains essentially all the pesticides contained in the raw citrus peel oil.

Abstract: A method of processing fruit, such as oranges, in which different chemical treatments are applied to different output streams of fresh fruit by passing the fruit in a continuous flow to an electronic grading apparatus having a single input but a plurality of separate and parallel outputs, and applying different chemical treatments to the continuous streams of fruit received from the different parallel outputs. This method permits a complete flexibility for optimizing treatment of various different grades of fruit that are intended to be sold as fresh fruit, or for different batches of the same grade that are intended for different markets. A particular advantage is that fruit intended for use in byproducts may be processed without any chemical treatment at all.

Abstract: A process for the production of a low-sugar, alcohol-free beverage comprises a desugarization process, which is upstream to a preliminary separation. Through the preliminary separation, the raw juice is divided into two streams (A,B), of which the first stream, relative to the raw juice, has a lower acid/sugar ratio and a higher sugar content and the second stream has an elevated acid/sugar ratio and a lower sugar content. The first stream is directly fed to the desugarization process, while the second stream is fed to the low-sugar juice after the desugarization process. The second stream contains a high portion of acid and other, low-molecular components and thus when mixed with the first stream, increases the total content and the quality of the end product.

Abstract: A new enzymatic rate method is disclosed for the analysis of Vitamin C using ascorbate oxidase. Total Vitamin C can be measured in a single analysis, in a procedure amenable to automation. Any dehydroascorbic acid (DHAA) in the sample is reduced to ascorbic acid. Then a coupling agent such as o-phenylenediamine (OPDA) is added to the sample, and any nonspecific reactions with, or spectrometric interferences from, other components of the sample are measured, to be blanked out from the final measurement. Then ascorbate oxidase is added, oxidizing ascorbic acid to DHAA; the DHAA then reacts with the OPDA already present from the prior step, and the quinoxaline derivative product may be measured spectrometrically, e.g., by absorbance at 350 nm.

Abstract: Processes for stabilizing protein in acid pH media are provided as well as the compositions produced thereby. Acidified protein compositions exhibiting protein stability for extended periods of time are also provided. The processes of the present invention promote chemical reaction between protein and galactomannan to achieve protein stability in acid pH media.

Abstract: A counterflow single-screw extractor includes a screw conveyor having a helical scroll formed from arcuate flight sections each having a plurality of elongated slots extending away from the direction of screw rotation and permitting the flow of effluent through the product and the flights in a manner controlled by the size, number, and orientation of the slots. The slots permit efficient extraction using relatively little extraction medium and at the same time permit a single-screw extractor to be used without having to periodically reverse the direction of screw rotation to unclog the slots and by the pitch of the screw conveyor. The inventive arrangement permits the use of a multi-section extractor employing different extraction media and/or different extraction media wash rates in different sections of the extractor.

Abstract: Sugar is separated from juices employing a membrane separation process that results in (i) a nutritious high Brix/acid (B/A) ratio juice fraction and (2) a low calorie, low B/A ratio content juice fraction. The low calorie juice fraction is sweetened with a high potency sweetener. The sugar separation process involves ultrafiltration, nanofiltration and optionally reverse osmosis techniques.

Abstract: Odorless garlic, which is obtained by cooking whole or peeled garlic under pressure, impasting the cooked garlic and treating the impasted garlic with the juice of citrus and honey respectively to deodorize garlic, a pro- cess for manufacturing the odorless garlic, jelly health foods containing the odorless garlic and a process for manufacturing the jelly health foods containing the odorless garlic.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating with compositions comprising at least one polysaccharide polymer, a preservative and an acidulant. The compositions may also include at least one emulsifier, at least one plasticizer, at least one resin or rosin, at least one protein, at least one firming or sequestering agent, at least one antioxidant and at least one composition which is a plant growth regulator and/or a chilling injury protectant. Methods of making and using the aforementioned compositions, and fruits or vegetables or fungi coated with the compositions on the exterior surface are also disclosed. Fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced can be coated with the disclosed compositions.

Abstract: Beverages such as orange juice are stably clouded by the suspension of soy protein particles therein. A new procedure is provided to cause such suspension, in which pectin prevents suspended protein particles from aggregating to the point of settling out.

Abstract: A method for preserving fruits characterized by juice sacs and rag. The fruits are placed in a holding tank and submerged in a liquid having a freezing point higher than that of the fruits. The liquid may either be maintained just above its freezing point or frozen such that the temperature of the liquid is maintained above the freezing point of the fruits.

Abstract: A method for preserving a harvested crop product contained in a storage enclosure. The method involves introducing carbon dioxide and ammonia gases into the storage enclosure to form an ammonium carbonate salt on the moist surfaces of the crop product. The ammonium carbonate salt exhibits pesticidal activity, and is effective for inhibiting fungus growth and preventing spoilage of the crop product.

Abstract: The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.

Abstract: A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial temperature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit.

Abstract: Increased stability of fruits, vegetables or fungi is achieved by coating thereof with compositions comprising: at least one polysaccharide polymer, a preservative, an acidulant, lecithin (i.e. a first emulsifier) and a second emulsifier. Optionally, the compositions may also include: at least one antioxidant composition, at least one composition which is a plant growth regulator and/or a chilling injury protectant. The present invention is also drawn to methods of making and using the aforementioned compositions, and fruits or vegetables or fungi having a composition of the present invention applied to an exterior surface thereof. The instant invention may be practiced with fruits, vegetables or fungi, with or without a rind or peel or skin, or which have been cut or sliced.

Abstract: An apparatus peels fruit, in particular citrus fruit, by washing and sterilizing the fruit in a sterilizing bath. The washed and sterilized fruit is delivered to a perforator which makes a plurality of perforations through the outer surface of the peel of the fruit over its entire surface. The perforated fruit is then delivered to a conveyor which loads and orients the fruit so that it is spinning on the stem axis with the equator of the spinning fruit exposed to a plurality of slitting knives. The knives slit an equatorial cut through the outer surface of the peel. The slit and perforated fruit is then delivered to a carousel of canisters. Each canister is filled with fruit and an aqueous solution of a commercial pectinase. The solution is vacuum infused into the fruit so that the albedo attaching the peel to the fruit substantially disintegrates over a predetermined time period.

Abstract: A beverage product comprised of rice bran; honey which is substantially free of spores, proteins, and coliform bacteria; and a whey protein concentrate. A preferred beverage product has a rice bran to whey protein concentrate in a weight ratio from about 1:3 to 3:1. The beverage product is preferably a liquid comprised of the above components with the balance being selected from water, a milk, and fruit juice.

Abstract: A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more low moisture farinaceous base ingredients to produce a dough, extruding the dough into the desired shape, drying the extruded dough and ultimately cooking the dried product to produce a shelf-stable food product. The high moisture material can comprise a cellular fruit or vegetable material which has been vigorously macerated, a liquid per se, such as a beverage, or a dairy product such as yogurt.

Abstract: Phospholipids in general, and lysophosphatidylethanolamine (LPE) in particular, have been found to be effective agents to enhance the ripening and storage characteristics of fruit, whether applied pre- or post- harvest. LPE both enhances ethylene production in fruit and decreases respiration so as to maintain the fruit firmer for longer. Similar effects occur in leaves and other green plant tissue. Other lysophospholipids and phospholipids with ethanolamine appear to have similar effects.

Abstract: A process for obtaining juices, oils and cakes in stable form by the pressing of fresh plant products is disclosed in which a depressor system in the amount of two to two-and-a-half times the quantity of water contained in the product to be pressed is added to a quantity of crushed product. The depressor system is a mixture of dextrose, saccharose and salt in a proportion by weight of dextrose to saccharose of three times and sugars to salt between seven and seven-and-a-half times. The whole mixture is subjected to exhaustive crushing action to obtain a puree and the puree is then pressed to obtain the juices, oils and cakes in stable form.

Abstract: To extract the juice from fruits and vegetables, a process is used in which first the raw material is crushed in a mill (1) and then fed to a pulping machine (2) and a membrane filtration device (4). Before membrane filtration device (4), a liquefaction stage (3) is provided in which the raw material is liquefied enzymatically or physically only to the extent that a considerable portion of the mash can be run through membrane filtration device (4). The main breakdown of the cells occurs in the retentate of membrane filtration device (4) by a downstream device (5) for chemical or physical cell breakdown.