100results about "Coffee alkaloid content reduction" patented technology

Oil of improved quality is produced by treating the oil with an active substance capable of reducing the anisidine value of the oil. Food products comprising the oil of improved quality are also disclosed.

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.

A satiety promoting beverage and a weight control regimen using it are described comprising: fiber, protein, sweetener and preferably calcium and a catechin, such as purified epigallocatechin gallate derived from green tea. The ingredients are employed in amounts sufficient that a single serving provides a feeling of satiety, both initially and after a period of at least one hour. In a preferred form, a serving of the beverage will comprise fiber in an amount sufficient to supply from 10 to 30% of the DV for fiber; milk protein in an amount sufficient to supply from 4 to 10 grams protein; calcium in an amount sufficient to supply from 10 to 40% of the DV for calcium; a low calorie sweetener and, preferably, the catechin in an amount sufficient to supply from 2 to 4 cup equivalents. The ingredients are homogenized and packaged to provide a smooth textured beverage with a creamy mouthfeel and from about 50 to about 150 calories per serving of from about 4 to 12 ounces. A Fullness Index of greater than 4, and preferably 5 is evidence of both very high volume to calorie and (fiber plus protein) to calorie ratios.

A method of dewatering corn stillage solids comprising adding to the solids an effective coagulating and flocculating amount of an anionic copolymer comprising acrylic acid sodium salt, methacrylic acid sodium salt or 2-acrylamido-2-methyl-1-propanesulfonic acid sodium salt to form a mixture of water and coagulated and flocculated solids; and separating the water from the coagulated and flocculated solids using a dewatering device.

A liquid membrane matrix is disclosed in the form of an aquaporin containing bulk liquid membrane matrix (BLM), wherein said liquid membrane matrix is formed from a solution of an amphiphilic copolymer detergent wherein transmembrane proteins have been functionally incorporated and wherein said matrix further contains a stabilising oil phase. The uses of the membrane matrix include water extraction from liquid aqueous media by forward osmosis, e.g. for desalination of salt water.

A coffee product comprises (i) a first portion consisting of unroasted coffee, in an amount of from 1 to 90% by weight based on the total weight of the ground coffee composition, and (ii) a second portion consisting of ground coffee which has been roasted to a higher degree of roast than said first portion, in an amount of from 99 to 10% by weight based on the total weight of the ground coffee composition in a weight ratio of (i) to (ii) is from 10:90 to 80:20 wherein the coffee product comprises at least 4 g of chlorogenic acids per 100 g of product.

A process for increasing the concentration of PUFA triglycerides present in natural PUFA oils, in which a natural PUFA oil having a triglyceride content of more than 85% by weight, based on the total weight of the mixture, and having a total PUFA content of more than 39% by weight of total fatty acids is dissolved in an organic solvent or an organic solvent mixture, the mixture is allowed to stand at a temperature of from −35° C. to −100° C. for a period of more than five minutes, the mixture is separated into a supernatant comprising PUFA-triglyceride mixture and a sediment phase, the separation preferably taking place by filtration or centrifugation, and the solvent or solvent mixture, after the removal of the sediment phase, is separated from the supernatant. PUFA-triglyceride mixtures having a PUFA content of more than 55% by weight of total fatty acids of a main PUFA, or at least two PUFAs selected from stearidonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, gamma-linolenic acid and arachidonic acid, and also use thereof in pharmaceutical, cosmetics and food preparations.

Various novel nutraceutical compositions containing relatively high levels of health-enhancing substances are obtained by novel extraction processes from the by-products of tropical crops.

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.

The present invention provides a method for preventing or reducing haze development in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more haze-forming components bind to the silane-treated silica filter media and are removed by filtration. In addition, particulates in the beverage are removed by filtration. Beverages that tend to develop haze on standing and/or chilling such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. This haze in a beverage is mainly caused by polyphenols and proteins. The present invention provides a method that can reduce the levels of both polyphenols and proteins. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

A preparation method for caffeine control and device thereof, mainly consisting of: a. mixing coffee powder and water in a container; b. applying a vibration force to the container for an acting time, and maintaining the operating temperature during this stage within a first working temperature range; c. compressing the space within the container to cause specific components in the coffee powder to be extracted and form coffee liquid; d. heating the coffee liquid obtained from step c to a second working temperature. Accordingly, vibration extraction and compression process at the first working temperature and the further heating process at the second working temperature are used to control the caffeine content of hot coffee.

The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.

A liquid smoke coloring agent solution having total water miscibility, a benzopyrene content under about 5 ppb, and a pH above about 11, and a related method for making same by contacting liquid smoke with water and an alkaline agent. The liquid smoke coloring agent solution may be made from commercially existing liquid smoke compositions.

From palm oil valuable compounds like the tocochromanols, carotenoids, phytosterols, and others can be derived. Enrichment to highly concentrated fractions is hindered by the enormous number of components involved, the very low volatility, the very low solubility of many of the compounds in organic solvents, and the high viscosity of the mixtures to be processed. Starting materials for the new process are enriched fractions of tocochromanols (about 20 to about 50 wt.-%) and/or carotenoids (about 10 to 30 wt.-%) from palm oil obtained by conventional processes, or by counter current multistage processes with supercritical carbon dioxide. These processes, not addressed here, may comprise: Removal of free fatty acids, transesterification of the triglycerides to methyl or ethyl esters, removal of the esters, e.g. by short path distillation, separation of the tocochromanol fraction from the carotenoid fraction by cooling. In the new process, fractions derived from crude palm oil, already enriched to some extent in tocochromanols, carotenoids, phytosterols, and others, are being treated by supercritical fluid technology in a unique combination of counter current separation with selective adsorption and desorption using supercritical fluids. A first enrichment, comprising one or more separation steps by application of a near critical or a supercritical fluid in a single or multistage (counter current) separation process is combined appropriately with a second enrichment step wherein the product of the first enrichment step is directly adsorbed on an adsorbent (silicagel) by passing the product flow over a fixed bed of adsorbent without substantial pressure change, and subsequent desorption with the same (or an other) near critical or supercritical fluid at the same or a different pressure as in the first separation, or by a pre-designed sequence of pressures and temperatures. For the tocochromanol enrichment, carbon dioxide at near critical conditions above the critical temperature of carbon dioxide is used. For the carotenoid enrichment, propane at near critical conditions below the critical temperature of propane is used.

A method of extracting residual pesticides in an agricultural product and a kit to be used therein. Namely, a method of extracting residual pesticides which comprises: (1) a step of processing an agricultural product into a form allowing the extraction of the residual pesticides; (2) a step of treating the thus processed agricultural product with a dehydrating agent; and (3) a step of extracting the residual pesticides from the thus dehydrated agricultural product by using a hydrophobic solvent, which has an octanol/water partition coefficient (logPow) of from 0 to 4, or a mixed solvent of hydrophobic solvent and hydrophobic solvent. A kit to be used in the method as described above. By using the above method and kit, the procedure can be simplified and an effect of reducing the amount of extracted contaminants such as pigments can be established.

Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

A modified coffee containing 3 mg or more of a nicotinic acid compound and 10 mg or more of a Maillard reaction product per 10 g of roasted coffee beans. A coffee-like supplement containing at least one nicotinic acid compound, at least one Maillard reaction product, and/or at least one metabolite of the Maillard reaction product.

A coffee pill and method are provided. The coffee pill includes decaffeinated coffee encapsulated to prevent contact of the coffee product with the pallet during the initial stage of consumption by oral ingestion. Upon reaching the digestive tract, the encapsulant dissolves permitting the decaffeinated coffee product to be released from the pill.

The present invention discloses a method for preparing fermented coffee, comprising the steps of: preparing liquid plant lactobacillus through seed culture, concentrating, freezing and drying the prepared liquid plant lactobacillus , adding an excipient into the liquid plant lactobacillus to prepare high-concentration plant lactobacillus powders; fermenting green coffee bean by using the prepared plant lactobacillus powders; and drying and baking the fermented green coffee bean to prepare coffee bean. The method of the present invention provides the fermented coffee with decreased caffeine content and improved taste, wherein the taste is rich with fruit flavor by using many kinds of fruit concentrates.

Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and/or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.