Method of processing a nutrient material into a powder, and powder compositions made therefrom

Abstract

A method for processing a floral starting material, such as a nut, bean, seed, grain, herb, flower, vegetable, fruit, leaf, stem, or spice, comprising: a) wet grinding the FSM to form a wet paste; b) drying the wet paste to form a dried intermediate; and c) grinding the dried intermediate to form a powder. Powders, particularly fine powders, made by such a method.

Description

[0001] METHOD OF PROCESSING A NUTRIENT MATERIAL INTO A POWDER, AND POWDER

[0002] COMPOSITIONS MADE THEREFROM

[0003] Background of the Invention

[0004] Plants and their products contain a huge variety of naturally occurring chemical compounds. These compounds can be classified as primary or secondary metabolites in plants. Primary metabolites can be defined as “compounds directly involved in development, growth and reproduction” and include carbohydrates (sugar, starch), amino acids, fatty acids, proteins, and fibers. Secondary metabolites can be defined as “compounds that are not directly involved in development, growth and reproduction but still usually have an ecological function” and include carotenoids, phenols (flavonoids, tannins, lignans, phenolic acids), glycosides, and terpenes.

[0005] The nutritional content of plants and their products is determined by the composition of both primary and secondary metabolites.

[0006] Plants and their products also contain endogenous enzymes which are enzymes already present in the starting material. These enzymes cause changes in the levels of metabolites, both primary and secondary, through their reactive pathways when activated. The activation of these enzymes will change the final primary and secondary metabolite content and their profile.

[0007] It is desirable to prepare powders, for example, flours, from flora starting materials (FSM’s) such as nuts, beans, seeds, grains, herbs, flowers, vegetables, fruits, leaves, stems, or spices. It is desirable to use the whole ingredient where possible (nuts and seeds with shells, fruits with seeds and skins, etc.). It is increasingly desirable to prepare such powders without damaging or decreasing the nutrient content of the nutrient materials. It would be desirable to deliver a powder having a higher nutrient composition and / or a longer shelf life.

[0008] Wet grinding is a fairly common process for preparation of food materials. Wet grinding is commonly used in Indian cuisine to grind food grains, often which have been previously soaked to absorb water, to produce a paste or batter. The paste or batter is then used in the production of food products. Wet grind pastes are commonly used for the preparation of dosa, vada, and other popular dishes. A wet grinder typically consists of a stone (often granite) which rotates inside a metal drum or inside an indentation in another stone. Food grains get crushed between the stone and the drum, or between the two stones. Wet grinding has certain advantages over other methods of making a paste or batter, such as electric mixers or blenders, since the stone grind process generates much less heat, which can affect both the flavor and the nutrient composition of the generated paste. Without being limited to any particular theory, it is believed that use of wet grinding (as compared to other grinding processes) provides a more gentle breaking down of the plant cell structure (“PCS”). Using water as a medium, endogenous enzymes are activated with the gentle grinding process, providing an altering of primary and secondary metabolite content profde.

[0009] Freeze drying of foods, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that is used to remove water from food materials without heating or boiling the food material. Typically, the food material is frozen in a low temperature environment, and the ice is removed by sublimation. Freeze drying, as a method of removing water from foods, is advantageous in that the food product is not subjected to heat, which can affect both the flavor and the nutrient composition of the food product. Freeze dried food products are best known for their astronaut and military uses - freeze dried foods can be rehydrated in space, and provide a nutrient profde similar to the food sourced. The freeze drying process includes cooling a material below its triple point to ensure that sublimation occurs. The cooling can occur slowly to promote formation of large ice crystals which speeds up the freeze drying process, quickly to avoid large ice crystals which can damage the texture and nutrient content of foods, or can occur in a cycle process (annealing). The freezing process is followed by a drying process, which includes lowering the pressure and adding enough heat for the ice to sublimate. A secondary drying process can be used to remove unfrozen water molecules, by raising the temperature and (typically) lowering pressure. Final residual water content after freeze drying can be as low or lower than 3% moisture.

[0010] Although both wet grinding and freeze drying methods are desirable in the food manufacturing space due to their advantages of retaining nutrient composition and flavor of the original food, they have never (to our knowledge) been combined, and the combination is indeed counter-intuitive and inefficient, since the first - wet grinding - requires the addition of water, while the second - freeze drying - requires the removal of water.

[0011] Summary of the Invention

[0012] According to one aspect of the present invention is provided a method for processing a FSM, comprising: a) wet grinding the FSM to form a wet paste; b) drying the wet paste to form a dried intermediate; and c) grinding the dried intermediate to form a powder.

[0013] In certain embodiments, the FSM is a nut, bean, seed, grain, herb, flower, vegetable, fruit, leaf, stem, or spice. In certain embodiments, the FSM is inspected and cleaned in fresh water.

[0014] In certain embodiments, the FSM is cleaned using an ultrasound probe and repeated as needed.

[0015] In certain embodiments, the FSM is chopped into smaller pieces.

[0016] In certain embodiments, the FSM is soaked in water previous to the wet grinding.

[0017] In certain embodiments, the w / w ratio of waterFSM is 1 : 1 or greater, such as 2: 1.

[0018] In certain embodiments, the soaking is for 1 to 24 hours time.

[0019] In certain embodiments the soaking takes place between 3-25 degrees C.

[0020] In certain embodiments, the wet grinding is a stone grinding.

[0021] In certain embodiments, the drying is a freeze drying.

[0022] In certain embodiments the freeze drying comprises multiple cycles of freezing and drying.

[0023] In certain embodiments the freeze dried material is ground into a fine powder at a preferred temperature below 25 degrees C.

[0024] In certain embodiments, the method further comprises sieving the powder to form a sieved powder.

[0025] In certain embodiments, the sieving is performed with an 80 USD sieve size or a 40 USD sieve size.

[0026] According to certain aspects of the present invention is provided a method for processing a flora starting material (FSM), comprising: a) wet grinding the FSM to form a wet paste; b) drying the wet paste to form a dried intermediate; and c) grinding the dried intermediate to form a powder.

[0027] In certain embodiments, the wet grinding is a stone grinding.

[0028] In certain embodiments, the wet grinding takes place over 1 to 3 hours.

[0029] In certain embodiments, the grinding is a Swiss grinding.

[0030] In certain embodiments, the FSM is a nut, a seed, a grain, a bean, a vegetable, a herb, a flower, a fruit, or a spice.

[0031] In certain embodiments, the drying is a freeze drying.

[0032] In certain embodiments, the method further comprising sieving the powder to form a sieved powder.

[0033] In certain embodiments, the sieving is performed with an 80 USD sieve size or a 40 USD sieve size. In certain embodiments, the FSM is soaked in water previous to the wet grinding.

[0034] In certain embodiments, the w / w ratio of waterFSM is about 1: 1.

[0035] In certain embodiments, the soaking is for 4 to 12 hours time.

[0036] In certain embodiments, the soaking comprises multiple exchanges of water.

[0037] In certain embodiments, the soaking is for greater than 12 hours, preferably greater than 24 hours.

[0038] In certain embodiments, the soaking is performed below room temperature, preferably at between 1 to 19°C, more preferably between 3-6 °C.

[0039] In certain embodiments, the freeze drying comprises multiple cycles.

[0040] In certain embodiments, the Swiss grinding is performed below room temperature, preferably at between 1 to 19 °C, more preferably between 3 to 6 °C.

[0041] According to a further aspect of the present invention is provided a nutrient powder made by the hereinde scribed methods .

[0042] According to a further aspect of the present invention is provided a powder composition comprising or consisting essentially of maple syrup and whole vanilla bean.

[0043] According to a further aspect of the present invention is provided a powder composition comprising or consisting essentially of honey and whole vanilla bean.

[0044] In certain embodiments, the powder composition has a particle size able to pass through a 40 USD sieve.

[0045] In certain embodiments, the powder composition is made by a wet grind process, followed by a freeze drying process.

[0046] According to a further aspect of the present invention is provided a powder composition comprising or consisting essentially of flaxseed and having a particle size able to pass through a 40 US sieve.

[0047] In certain embodiments, the powder composition has less than 0.2 wt%, preferably less than 0.15 wt%, of cyanogenic glucoside.

[0048] In certain embodiments, the powder composition has greater than 11,000 pg / g of secoisolariciresinol diglucoside.

[0049] In certain embodiments, the powder composition has less than 100 mg / kg HCN. According to a further aspect of the present invention is provided a powder composition comprising or consisting essentially of shelled peanuts having a particle size able to pass through a 40 US sieve and a fat content of at least 40% (w / w).

[0050] In certain embodiments, the powder composition comprises or consists essentially of unshelled peanuts.

[0051] In certain embodiments, the powder composition has a particle size able to pass through a 40 US sieve.

[0052] In certain embodiments, the powder composition is made by a wet grind process, followed by a freeze drying process.

[0053] According to a further aspect of the present invention is provided a powder composition comprising or consisting essentially of whole unshelled pistachios.

[0054] In certain embodiments, the powder composition has a particle size able to pass through a 40 US sieve.

[0055] In certain embodiments, the powder composition is made by a wet grind process, followed by a freeze drying process.

[0056] According to a further aspect of the present invention is provided a powder composition comprising or consisting essentially of whole sweet com cobs, including husks and tassels.

[0057] In certain embodiments, the powder composition has a particle size able to pass through a 40 US sieve.

[0058] In certain embodiments, the powder composition is made by a wet grind process, followed by a freeze drying process.

[0059] In certain embodiments, the powder composition has total carotenoids of over 50 pg / g, preferably over 75 Pg / g

[0060] According to a further aspect of the present invention is provided a powder comprising or consisting essentially of green coffee beans.

[0061] In certain embodiments, the powder has a particle size able to pass through a 40 US sieve.

[0062] In certain embodiments, the powder has less than 10,000 pg / g total chlorogenic acid and less than 15 mg / g of polyphenols.

[0063] According to a further aspect of the present invention is provided a powder composition comprising or consisting essentially of Aloe Vera.

[0064] In certain embodiments, the powder composition has a particle size able to pass through a 40 US sieve. In certain embodiments, the powder composition has greater than 5% w / w lignin.

[0065] In certain embodiments, the powder composition has greater than 8,000 pg / g total aloin.

[0066] In certain embodiments, the powder composition has acetylated polysaccharides of greater than 70 ppm.

[0067] Brief Description of the Figures

[0068] Figure 1 is a flowchart showing a method of the present invention.

[0069] Figure 2 is a comparison of NMR results for 3 samples each of aloe vera powder made by the process of the present invention (“SILKSTONE- 1”, “SILKSTONE-2”, and “SILKSTONE-3”), as compared to aloe vera powder made from the same batch using prior art methods (“FD-ONLY-1”, “FD-ONLY-2”, and “FD-ONLY-3”) and commercially available aloe vera powder (Mi Nature Aloe Vera Organic Powder) (“ORGANIC- 1”, “ORGANIC-2”, and “ORGANIC-3”).

[0070] Detailed Description

[0071] The method of the present invention shall be interchangeably referred to herein as the “Silkstone Process™”, or the “SSP”, and the materials made therefrom shall be interchangeably referred to herein as “SSP materials”, “SSP Powder”, or “SSPP”.

[0072] The term “Flora Starting Material”, or “FSM” means the material, typically nutrient material, which is used as the starting material for preparation of the SSP materials. FSM can be any plant material or plant product, such as nuts, beans, seeds, grains, herbs, flowers, vegetables, fruits, leaves, stems, or spices. It is desirable but not essential to use the whole ingredient where possible (nuts and seeds with shells, fruits with seeds and skins, etc.).

[0073] General Methodology of the SSP

[0074] Flora starting material (FSM) is cleaned in water, for example using an ultrasound probe. Water is added to the FSM, the probe is used, and the water is drained. This is done a minimum of three times and repeated as needed. The material generated is referred to herein as ultrasound cleaned flora starting material (UCFSM). If no ultrasound probe is used, the material generated is cleaned flora starting material (CFSM).

[0075] In certain embodiments, the UCFSM or CFSM is chopped into smaller pieces. This is to facilitate the soaking and / or wet grinding. In certain embodiments, the UCFSM or CFSM are soaked in water. Water is added to the UCFSM or the CFSM and left to soak. The soaked UCFSM or the soaked CFSM, with the unabsorbed water, are used in wet grinding.

[0076] Water is added to the wet grinder prior to the addition of the UCFSM or CFSM. Additional water may be added to achieve the desired consistency.

[0077] The UCFSM or CFSM paste is freeze dried. The freeze dried material is typically in a block.

[0078] The block of freeze dried UCFSM or CFSM is ground into a powder and sieved to achieve the desired particle size, which we call Silk Stone Processed Powder (SSPP or SSP Powder).

[0079] To compare SSPP with powder made from prior art methodology, FSM is converted to a powder using SSP. FSM from the same lot is also converted to a powder by grinding or freeze drying / grinding into unprocessed flora starting material powder (UnFSMP or UnFSM Powder). The nutrients and other composition of both are compared, with the SSPP powder showing favorable characteristics.

[0080] Methodology

[0081] Described is a method of manufacturing a powder, such as a flour, from FSMs such as grains, beans, nuts, flowers, fruits, vegetables, leaves, stems, mushrooms, seeds, herbs, or spices, or a combination of the same.

[0082] In certain embodiments, the whole grain, bean, nut, flower, fruit, vegetable, seed, herb, mushroom, or spice is processed, including the skins, peels, seeds, leaves and stems.

[0083] The FSMs may include grains and beans, such as wheat, com, rice, millet, sorghum, barley, oats, rye, spelt, teff, triticale, wheat, wild rice, buckwheat, chia, quinoa, chickpeas, adzuki beans, coffee beans (either green or roasted), fava beans, lentils, lima beans, mung beans, fava bean, peanuts, soybeans, safflower, and the like.

[0084] The FSMs may include nuts, such as peanuts, hazelnuts, chestnuts, acorns, almonds, pistachios, brazil nuts, pecans, almonds, macadamia nuts, candlenuts, water caltrops, walnuts, pine nuts, coconut, beech nuts, oak nuts, filbert nuts, and hornbeam nuts, and the like.

[0085] The FSMs may contain edible seeds, such as poppy seed, castor beans, quinoa, hanza, chia seed, flaxseed, breadnut, sesame seed, buckwheat, soybean, indian beechnut, pea, chickpea, peanut, lima bean, common bean, lentil, wattleseed, sunflower seed, chile seed, hemp seed, lotus seed, mustard seed, pomegranate seed, sunflower seed, pumpkin seed, coriander seed, celery seed, anise seed, watermelon seed, flax seed, chia seed, basil seed, dill seed, cacao nibs, and the like. The FSMs can contain herbs or spices, such as pepper, basil, mint, allspice, annatto, bay leaf, caraway, caper, cayenne pepper, tea leaves (including black tea and green tea), celery leaf, chicory, chives, cumin, curry leaf, coriander, cinnamon, cilantro, garlic, chives, ginger, horseradish, kaffir lime leaves, lavender, lemongrass, licorice, mint, mustard, mace, oregano, paprika, parsley, peppermint, saffron, safflower, star anise, sumac, thyme, tonka beans, turmeric, vanilla seed, wasabi, wintergreen, and the like.

[0086] The FSMs can contain flowers, flower parts, fruit, fruit seeds, and / or fruit parts (such as fruit peel).

[0087] In certain embodiments, the FSM is a raw material, such as a raw nut, seed, herb or spice. In other embodiments, the FSM may be a roasted or cooked raw material, but the method is particularly suited to raw materials.

[0088] The method comprises soaking the FSM in water, wet grinding the material, preferably utilizing a stone grind method, then drying the resultant paste, preferably utilizing a freeze-drying methodology. The resultant dried intermediate can, in some cases, already be a powder, but in many cases will be ground into powder form. The resultant powder can be sorted utilizing a sieve, into a fairly uniform, fine powder.

[0089] The method provides a powder (or flour) that retains a great amount of the nutritional and flavor profile of the original FSM. Without being limited by theory, this is believed to be due, in part, to the avoidance of the heat and harshness of other grinding methods, such as using a blender or mill on the dry FSM, as well as the avoidance of heat in drying by the use of the freeze-drying methodology. Without wishing to be limited to theory, it is further believed that the addition of water (soaking) activates the endogenous enzymes in the plant cell structure. The gentle grinding continues this activation causing changes in primary and secondary metabolite levels. The removal of the water then enables the delivery of a superior powder.

[0090] Cleaning

[0091] The cleaning step may include washing the materials with clean water, such as spring water, tap water, or sterilized water. The cleaning step may also be done with clean water and an ultrasound probe, such as with a Hielscher Ultrasonic UIP2000hdT (Teltow, Germany). For example, the material may be placed in enough clean water until the material is completely submerged. The ultrasound probe is then placed within the water and turned on for 20 second bursts, three times. The length of time and number of bursts may vary as needed to clean the material. The wastewater for both cleaning methods is disposed of following any applicable regulations as needed.

[0092] Chopping The FSM may be chopped into smaller pieces. This is done to facilitate the soaking and / or wet grinding process.

[0093] Soaking

[0094] The soaking step may be in any aqueous material, but is preferably in clean water, such as spring water, tap water, or sterilized water. In some embodiments, flavorants or dyes may be added to the water, but in typical embodiments, clean water is used. The amount of water used for the soaking step may vary. Typically, an initial soaking of the FSMs may take place in approximately equal weight (or equal volume) of water. For example, about 25 kg of dry FSM may be combined with about 25 kg of water. The initial soaking of the FSMs may take place for enough time for the FSMs to soak the majority of the water, for example, 1-6 hours, typically 2-3 hours, and may take place at room temperature (approx. 20°C) or lower. FSMs high in mucilage, such as flax seed, chia seed, or basil seed, or FSMs with harder skins or shells, such as peanuts, pistachios, or pomegranates, may benefit from a longer soak time, for example 8 to 24 hours. In certain preferred embodiments, the initial soaking step takes place at 3-25°C. During the initial soaking, an ultrasound probe may be used on the material at 20 second bursts, three times. The initial soaking may be followed by a secondary soaking, by draining the excess water (i.e. the water that can be drained - the water that has not been absorbed into the FSMs) then adding fresh water. The fresh added water is typically again about equal weight (or equal volume) to the original dry FSM. For example, after draining the initial soak, about 25 kg of water may be again added to the (initially soaked) FSM. The secondary soaking is allowed to occur, typically over at least the same amount of time as the initial soaking, and preferably about 2x the time of the first soaking, in similar soaking conditions. The soaking is typically done at room temperature and pressure.

[0095] A third soaking may also be performed, and may ameliorate the process for certain FSMs.

[0096] The soaked FSM may be stored in refrigerated conditions for several hours and even days, until the grinding step is performed.

[0097] Wet Grinding

[0098] The soaked FSM is weighed and added to a stone grinder (such as a Rishabh 40 litre Tilting Wet Grinder, from Rishabh Metals, India). The material is slowly added to the stone grinder across an approximately 30 minute period, with additional water gradually being added to the soaked FSM. In preferred embodiments, the additional water added to the soaked material is added in approximately equal weight amount to the soaked material, i.e. a 1 : 1 (w / w) ratio of added water to soaked material is added to the grinder. The material in the stone grinder is then ground, typically for a minimum of two hours, and when the material becomes too thick, water is slowly added to maintain the desired thickness and consistency. The parameters that can be optimized and varied based on the material used in the wet stone grinding process include: the rotation rate of the stone grinder, the length of time of grinding, the ratio of water to material, and the temperature the material reaches during the wet grinding process. An IR temperature probe can be used through the grinding process to determine temperature.

[0099] The resultant wet paste can be stored in refrigerated conditions before the freeze-drying step.

[0100] Freeze Drying

[0101] The wet paste is freeze dried utilizing a commercially available freeze drying apparatus such as with a Sicca Dania FD30 (SD Freeze Frying A / s, Birkerod, Denmark). Briefly, the wet paste is dried to an internal temperature of -20°C and preferably a cycling process is utilized. One example of a suitable freeze drying cycle process is found in table 1.

[0102] Table 1 - Freeze Drying Cycles

[0103] Generally, the freeze drying process is performed using standard freeze drying procedures, but can be optimized depending on the wetness and the type of ingredient. Parameters that can be optimized include: the temperature of the shelves on which the material (on trays) is placed or hanged above; the absolute pressure of the chamber in which the trays are placed (often a slight vacuum is beneficial); the internal probe temperature, which is also used to determine the amount of moisture left inside the material; and the length of time the temperature or pressure is maintained. Typically, when the internal probe temperature rises to about 20°C, this is an indication that the moisture content is low enough to check the moisture content more accurately by removing a tray containing material and break the material into powder to check the moisture content with a moisture meter.

[0104] Grinding

[0105] The freeze dried material is then ground, such as with a Brunner Anliker IR 250 / 2i3 Grater (Brunner Anliker, Switzerland), and / or a Retsch GM300 (Retsch GmbH, Germany), in a process referred to herein as our “Swiss Grind process”, to separate the freeze dried material into a powder form. A Swiss grind process allows for minimal heat production during grinding. Optionally a ceramic burr grinder can also be utilized.

[0106] Optionally, the powder is vacuum dried after grinding, to remove any residual moisture, or moisture created from the grinding process.

[0107] Sieving

[0108] The powder is then sieved for uniformity, such as with an Automatic Sieve Shaker Vibrating Machine 40 (amazon.ca), utilizing an 80 USD sieve size minimum for low oil powders, or a 40 USD sieve size minimum for powders with higher oil content. Material that is not passed through the sieve can be recycled back into the Wet Grinding step if there are subsequent grinding cycles. The powder has superior nutritional and flavor properties as compared to a powder prepared by traditional methods, such as traditional grinding or blending.

[0109] Figure 1 shows a flow chart of an embodiment of the method. First, a determination is made whether the FSM needs to be soaked. For example, is the FSM hard and would soften with soaking? Does the FSM contain a low water content? If the material needs to be soaked, water is added and the material is soaked for about 8 hours or more. In many instances, a preliminary soak is followed by a secondary soak, by draining excess water and adding new water.

[0110] The material is then wet ground as described above, then freeze dried as described above. Optionally, the freeze dried material is then vacuum dried, as described above, then freeze dried a second time after the vacuum drying. The freeze dried material is subjected to grinding (preferably Swiss grinding) as described above, then sieved. The sieved material is utilized as the final product, while unsieved material can be added back to the Wet Grind process for further use.

[0111] Establishing a prior art standard for comparison

[0112] In testing Silk Stone processed material against powder made using prior art processes, it is preferable to use starting FSM from the same lot. This avoids any external conditions (country of origin, weather, soil, temporal degradation, etc.) that may affect the nutritional content.

[0113] FSMs were ground into fine powder by third party laboratories using industry accepted grinding equipment, such as a Magic Bullet, to process the materials into fine powders before testing.

[0114] Where the FSM was a fresh and rapidly perishable material (whole pomegranates or whole com cobs for example), it was cleaned, freeze dried, and ground into a powder such as with a CGOLDENWALL 700g Electric Grain Grinder Mill.

[0115] For the purposes of comparison between unprocessed and processed powders, using starting raw materials from the same lots confirms the impact the Silk Stone Process™ had on ingredients.

[0116] Analysis of test results

[0117] When comparing test results with literature / prior art results, some nutritional profiles were found from the USDA FoodData Central (FDC), with the relevant FDC IDs given.

[0118] Any seeds / grains / nuts which have more than 25% oil content were found to be very difficult to mill into powder below 1680 microns (No. 12 US sieve size) using prior art methods. Trying to mill them below that size tended to gum up the equipment due to the release of the oil content within the material. It is noted that, in comparison, SSP was able to create powder from these same FSMs with a particle size of 420 microns (No. 40 US sieve) as the standard and it was able to generate a lower particle size depending on what the fiber profile of the starting material is. Because of this, in some instances, in the prior art comparisons in the Examples below, nutritional profiles obtained were compared with respect to prior art even though the actual prior art particle sizes are significantly different than the SSP powder. For these cases, the particle size was noted in the results.

[0119] Dietary Fiber Profile

[0120] The United States Food and Drug Administration defines dietary fiber as: “non-digestible soluble and insoluble carbohydrates (with 3 or more monomeric units), and lignin that are intrinsic and intact in plants; isolated or synthetic non-digestible carbohydrates (with 3 or more monomeric units) determined by FDA to have physiological effects that are beneficial to human health.”

[0121] From a conventional classification of soluble dietary fiber, they are non-cellulosic polysaccharides, oligosaccharides, pectins, beta-glucans and gums.

[0122] The insoluble dietary fibers are cellulose, hemicellulose and lignin.

[0123] Soluble dietary fiber in SSP powder increases when compared to the starting material. Eooking at results for seven items, SSP powders had an average increase of 17.87% soluble dietary fiber (a range of 1.72 % - 25%). Insoluble dietary fiber will decrease in most cases.

[0124] Dietary fiber was tested due to its relevance as part of daily human consumption. It was also tested to see how the inclusion of parts of the plant that are typically discarded prior to processing, such as barley husks or peanut shells, would influence the dietary fiber levels of the final SSP powder.

[0125] Arabinoxylans (Total: Insoluble + Soluble)

[0126] The total arabinoxylan level was seen to increase in whole barley by 12.79% when the SilkStone Process™ was done on the material.

[0127] Arabinoxylans were tested due to their relevance when consumed.

[0128] Cyanogenic Glycosides

[0129] Cyanogenic glycosides were found to decrease in SSP powders as compared to powders made using prior art methods in certain materials, such as flaxseed. In the case of flaxseed processed with a grinding time of 3 hours, cyanogenic glycoside content was reduced to below the detectable limit.

[0130] Cyanogenic glycosides were tested due to the relevance that they have when consumed. Certain countries have limits on the level of cyanogenic glycosides allowed in food items. Tannins

[0131] The levels of tannins in SSP powders are higher when compared to that of the FSM. The test results showed increases in tannins ranging from 3.01% - 137.6%.

[0132] Tannins were tested due to the relevance that they have when consumed.

[0133] Endogenous enzyme activity

[0134] Lipoxygenase

[0135] Lipoxygenase enzyme activity was tested due to the negative impact it has on the shelf-life of relevant materials overtime while active.

[0136] Peroxidase

[0137] Peroxidase enzyme activity was tested due to the negative impact it has on the shelf-life of relevant materials overtime while active.

[0138] Peroxide & TOTOX

[0139] The shelf-life of powders rich in oil content and / or fatty acids, such as pine nuts and flaxseed, was shown to be stable through the results of peroxide and total oxidation (TOTOX) testing with a minimum of one year.

[0140] Example 1 : Black pepper

[0141] 25 kg of FSM black pepper was rinsed and then soaked in 25 kg of tap water for about 6 hours at room temperature. Excess water was drained and the resultant soaked black pepper was weighed. The CFSM soaked black pepper was ground by slowly adding it to a stone grinder over a time course of between 30- 60 minutes, in combination with an equal weight of additional tap water. The black pepper was then ground for a further 1.5 hours and the resultant paste was freeze dried. The dried black pepper product was ground to a fine powder using a Swiss grind and sieved through an 80 USD sieve. The resultant SSP powder had exemplary properties.

[0142] Example 2: Adzuki beans

[0143] 20 kg of organic FSM adzuki beans were rinsed and soaked in about 20 kg of tap water for 4 hours at room temperature. The excess water was drained off and a further 20 kg of tap water was added, the resultant CFSM mixture was soaked again for 4 hours at room temperature. This water was also drained off, and 20kg of fresh water was added and left to soak overnight (about 12 hours). The water was then drained off, with fresh water added and the mixture boiled for 4-6 hours to cook the beans. The mixture was then cooled down, and the water drained off. The resultant soaked, cooked beans were ground by slowly adding to a stone grinder (30 rpm rotation rate), over a period of 60 minutes. Once all the adzuki beans were added, they were ground for a further 120 minutes, until a smooth, free flowing paste was formed. Additional time or water was added if necessary, until the result was a smooth, free flowing paste. The temperature of the liquid paste was monitored using an infrared thermometer, with rotation rate decreased or grinding stopped altogether if the temperature increased by more than 4-5°C.

[0144] The resultant free flowing paste was poured into containers and stored overnight in a cold room (about 4 degrees C) and then transferred into freeze dryer trays.

[0145] Approximately 4-5 kg of paste was loaded in each of several trays suitable for the freeze dryer; a thermos probe was placed inside one of the trays to monitor the temperature of the material. Process parameters for freeze and drying conditions used for the adzuki beans are shown in tables 2 and 3, below.

[0146] Table 2: Adzuki bean freezing parameters

[0147] Table 3 : Adzuki bean drying parameters

[0148] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the starch content. Moisture content of the material was checked using a Sartorius MA37-1 Infrared Moisture Balance-Analyzer. If the moisture content was found to be over 10%, the material was placed back into trays and vacuum dried at a 50°C chamber temperature and an absolute pressure setting of 0.05 mBar for 6 hours. The material was then taken out and sieved using an automatic power sifter and a US 40 size sieve. We observed a yield of about 80%, in that about 80% of the material was successfully passed through the sieving process. The remaining 20% was ground using the ATS grinder, for 30 seconds grinding time, then sieved, leaving behind less than 5% biomass.

[0149] The resultant SSP powder was analyzed and found to be superior in many properties as compared to adzuki powder manufactured utilizing traditional processes, as shown in Table 4. For example, the SSP adzuki bean powder was higher in protein than powder made using prior art methods. Table 4

[0150] Example 3: Hazelnuts 20 kg of organic FSM hazelnuts were rinsed and then soaked in about 20 kg of tap water overnight (at least 12 hours). The excess water was drained off. The resultant soaked CFSM hazelnuts were ground by slowly adding to a stone grinder (15-30 rpm rotation rate), over a period of 60 minutes. Once all the hazelnuts were added, they were ground for a further 120 minutes at a rotation rate of approx. 45-55 rpm, until a smooth, free flowing paste was formed. Additional time or water was added if necessary, until the result was a smooth, free flowing paste. The temperature of the liquid paste was monitored using an infrared thermometer, with rotation rate decreased or grinding stopped altogether if the temperature increased by more than 4-5°C.

[0151] The resultant free flowing paste was poured into containers and stored overnight in a cold room (about 4 degrees C) and then transferred into freeze dryer trays.

[0152] Approximately 4-5 kg of paste was loaded in each of several trays suitable for the freeze dryer; a thermos probe was placed inside one of the trays to monitor the temperature of the material. Process parameters for freeze and drying conditions used for the hazelnuts are shown in tables 5 and 6, below.

[0153] Table 5: Freezing table for hazelnuts

[0154] Table 6: Drying table for hazelnuts

[0155] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the starch content. Moisture content of the material was checked using a Sartorius MA37-1 Infrared Moisture Balance-Analyzer. If the moisture content was found to be over 10%, the material was placed back into trays and vacuum dried at a 50°C chamber temperature and an absolute pressure setting of 0.05 mBar for 6 hours. The material was then taken out and sieved using an automatic power sifter and a US 40 size sieve. We observed a yield of about 95%, in that about 95% of the material was successfully passed through the sieving process.

[0156] The resultant SSP powder was analyzed and found to be superior to hazelnut powder manufactured utilizing traditional processes, as shown in Table 7. For example, the SSP powder had more protein, and less sugar than finely ground hazelnut made using traditional processes. Additionally, SSP hazelnut powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above). Data used for the comparison originated from the USDA FoodData Central.

[0157] Table 7 Example 4: Flaxseed

[0158] Approximately 15 kg of FSM flaxseed was weighed out, rinsed, and soaked in about 15 E of water for about 24 hours. The next day, the water and soaked CFSM flaxseed were added into a slowly rotating wet stone grinder, at a 15 rpm rotation rate and then increased to 30 rpm, over a period of about 60 minutes. Temperature of the liquid paste was monitored using an infrared thermometer, with grind rotation decreased if temperature increased more than 3-5°C. A smooth, free flowing paste was formed.

[0159] The CFSM flaxseed paste was loaded up into trays, and a thermo probe was placed inside one of the trays in order to monitor the temperature of the material. The material in the trays was freeze dried using the freezing and drying conditions listed in Tables 8 and 9, below.

[0160] Table 8: Flaxseed freezing cycles

[0161] Table 9: Flaxseed drying cycles Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0162] Approximately 14 kg of SSP flaxseed powder (referred to herein as “SSP Flaxseed”, or “SilkStone Flaxseed”) was produced. The resultant powder was analyzed alongside flaxseed powder made by industry accepted methodologies (“UnFSM Flaxseed Powder”) from the same lot, with the results summarized in Table 10, below. The comparator material was ground due to the tests requiring a specific form for the materials being tested.

[0163] The process was repeated with 1 kg of FSM flaxseed from the same lot, rinsed and soaked for about 24 hours in 1.5L of water, and ground for 3 hours, for comparison with the 1 hour ground SSP flaxseed described above, to show the importance of grinding time. Freezing and drying conditions were identical to those used for the 1 hour SSP flaxseed as shown in Tables 8 and 9, above, as was the duration of the Swiss grinding. Approximately 900g of SSP flaxseed was produced, with the resultant powder analyzed and results summarized in Table 10, below. The SSP Flaxseed Powder in both instances provided advantageous properties over powder from the same FSM lot made using industry accepted methodology. For example, the SSP Flaxseed powder was higher in secoisolariciresinol diglucoside when ground for 1 hour, and even higher when ground for 3 hours. Additionally, the cyanogenic glucoside levels decreased in SSP Flaxseed powder which was ground for 1 hour and decreased even further in SSP Flaxseed powder which was ground for 3 hours. Secoisolariciresinol diglucoside was tested due to the benefits it may provide when consumed, and cyanogenic glucosides can release hydrogen cyanide (HCN) under certain conditions which is an undesirable compound to have in an edible material. Additionally, SSP flaxseed powder, both 1 and 3 hours, passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0164] Table 10

[0165] Table 10 highlights the SSP’s ability to reduce the cyanogenic glucoside level from 0.289 %wt in the UnFSM sample to 0. 143 %wt and to below 0.05 %wt with increased grinding time. Secoisolariciresinol Diglucoside levels were also seen to increase - from 10,600 pg / g in the UnFSM sample to 11,00 pg / g and to 12,820 pg / g with increased grinding time. The lipoxygenase activity in SSP flaxseed ground for 1 hour was found to be inactive while the activity in the UnFSM was found to be 4.1 U / mg.

[0166] The resultant SSP Flaxseed powder with a 1 hour grind time was analyzed and also found to be superior to literature results for ground flaxseed manufactured utilizing traditional processes, as shown in Table 11. For example, the SSP Flaxseed Powder had more protein, was a finer powder, with more fiber and more protein than the prior art ground flaxseed. Data used for the comparison originated from the USDA FoodData Central.

[0167] Table 11

[0168] Table 11 shows the SSP’s ability to preserve protein and fat levels while providing a minimum sieve size of US40.

[0169] Example 5: Black sesame seeds

[0170] Approximately 25 kg of FSM black sesame seeds were weighed out, rinsed, and soaked in about 25 L of water for about 24 hours. The CFSM mixture was added into a slowly rotating wet stone grinder (15 rpm rotation rate and increased to approx. 50 rpm). The mixture was ground for approximately 2.5 hours. A smooth, free flowing paste was formed. Temperature of the liquid paste was monitored, using an infrared thermometer, with grind rotation decreased if temperature increased more than 3-5 degrees Celsius. The black sesame seed paste was loaded up into trays of approximately 4-5 kg per tray, and a thermo probe was placed inside one of the trays in order to monitor the temperature of the material. The material in the trays was freeze dried using the freezing and drying conditions listed in Tables 12 and 13, below.

[0171] Table 12: Freezing table for black sesame seeds

[0172] Table 13: Drying table for black sesame seeds: Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material. The resultant SSP powder (referred to herein as “SSP black sesame”) had a yield of 24kg. It was analyzed alongside powder made using industry accepted grinding methodology (UnFSM Black Sesame Powder), from the same lot, with results shown in Table 14, below. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP black sesame powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0173] Table 14

[0174] Example 6: Whole sweet com Approximately 5 kg of whole fresh FSM sweet com cobs, including husks, silk and tassels, were cleaned under ultrasound. The dirt and unclean water were disposed of, and approximately 1.3 kg of the UCFSM whole sweet com was set aside for chopping, freeze drying and grinding into a powder for later comparison. These steps were necessary as the FSM was a fresh and rapidly perishable ingredient. 3.7 kg of the remaining UCFSM whole sweet com was cut into pieces and then placed in approximately 5L of new water. The mixture was then added to a slowly rotating wet stone grinder (30 rpm rotation rate) and ground for approximately 3 hours. A smooth, free flowing paste was formed. Temperature of the liquid paste was monitored, using an infrared thermometer, with grind rotation decreased if temperature increased more than 3-5 degrees Celsius. The sweet com paste was loaded up into trays, and a thermometer probe was placed inside one of the trays in order to monitor the temperature of the material. The 1.3 kg of clean whole sweet com that had been set aside was cut into pieces and placed in a separate tray. The material in the trays was freeze dried using the freezing and drying conditions listed in Tables 15 and 16, below.

[0175] Table 15: Freezing table for whole sweet com

[0176] Table 16: Drying table for whole sweet com

[0177] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The block of unground sweet com was set aside. The remaining blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the starch content. The unground block also underwent Swiss grinding, separately.

[0178] Approximately 720 g of sweet com powder (hereinafter referred to as “SSP sweet com”) was produced, along with approximately 260 g of sweet com from the same lot that was freeze dried only. This freeze dried only com was ground into a fine powder using our Swiss Grinder process (UnFSM Whole Sweet Com FD Powder). The comparator material was ground due to the tests requiring a specific form for the materials being tested. The resultant powders were analyzed with results shown in Table 17. The carotenoid profile was tested due to the possible benefits that they may provide when consumed. Additionally, SSP whole sweet com powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above). Table 17

[0179] The SSP whole sweet com powder had advantageous properties over the UnFSM Whole Sweet Com FD Powder. For example, the total carotenoid level was much higher in SSP whole sweet com when compared to UnFSM FD only whole sweet com from the same lot. Both the UnFSM Whole Sweet Com FD Powder and the SSP Powder are made from fresh material.

[0180] Example 7 : Sweet com kernels

[0181] 40 kg of fresh FSM sweet com kernels was rinsed, weighed out, and added into a slowly rotating wet stone grinder (30 rpm rotation rate) over a period of 60 minutes. Once all the CFSM sweet com kernels were added, the kernels were further grinded for an additional 120 minutes. A smooth, free flowing paste was formed. Temperature of the liquid paste was monitored, using an infrared thermometer, with grind rotation decreased if temperature increased more than 3-5 degrees Celsius. The free flowing paste was poured out into containers, and stored at 4 degrees Celsius in a cold room overnight, before being transferred into trays for the freeze dryer.

[0182] The sweet com paste was loaded up into trays of approximately 4-5 kg per tray, and a thermometer probe was placed inside one of the trays in order to monitor the temperature of the material. The material in the trays was freeze dried using the freezing and drying conditions listed in Tables 18 and 19, below.

[0183] Table 18: Freezing table for sweet com kernels

[0184] Table 19: Drying table for sweet com kernels

[0185] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the starch content. Moisture content of the material was checked using a Sartorius MA37-1 Infrared Moisture Balance-Analyzer. If the moisture content was found to be over 10%, the material was placed back into trays and vacuum dried at a 50 Celsius chamber temperature and an absolute pressure setting of 0.05 mBar for 6 hours. The material was then taken out and sieved using an automatic power sifter and a US 40 size sieve. We observed a yield of about 95%, in that about 95% of the material was successfully passed through the sieving process.

[0186] The resultant SSP powder was analyzed and found to be superior to literature results for sweet com powder manufactured utilizing traditional processes, as shown in Table 20. Additionally, SSP sweet com kernel powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above). Table 20

[0187] When compared to the prior art freeze dried sweet com, the SSP sweet com kernel powder was shown to have both a higher sugar content and higher levels of carbohydrates, while also being in an ultra-fine powder form.

[0188] Example 8: Whole Pistachios with Shells

[0189] Approx. 1 kg of whole FSM pistachios, including shells, was rinsed and placed in approx. 2.5 L of water and left to soak for approx. 24 hrs. The CFSM mixture was then added to a slowly rotating (approx. 20 rpm) wet stone grinder. The rotation rate was increased to approx. 45 rpms and ground for approx. 3 hrs. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The pistachio mixture was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0190] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 21 and 22, below. Table 21 : Whole Pistachio freezing cycles

[0191] Table 22: Whole Pistachio drying cycles Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0192] Approx. 900 g of powdered pistachio (referred to here as “SSP Whole Pistachio Powder”) was produced. The resultant powder was analyzed alongside whole unprocessed starting material which was then ground using a CGOLDENWALL Mill (UnFSM Whole Pistachio with Shell Powder) from the same lot as the SSP Whole Pistachio Powder, with results shown in Table 23. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP whole pistachio with shell powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0193] Table 23:

[0194] The SSP methodology provided a whole pistachio with shell powder with excellent properties, including high cellulose (24.1% cellulose from 9.7% cellulose) and lower lignin (3.4% lignin from 20.4% lignin), as compared to UnFSM powder. Comparison with commercially available products is, to our knowledge, not possible due to the unique nature of the material and processing used.

[0195] Example 9: Shelled Pistachio

[0196] 20 kg of FSM shelled pistachios were weighed out, rinsed, and soaked in about 20 kg of water for about 12 hours. The soaked CFSM pistachios were added into a slowly rotating wet stone grinder (30 rpm rotation rate) over a period of 30 minutes. Once all the pistachios were added, the mixture was further grinded for an additional 120 minutes. A smooth, free flowing paste was formed. Temperature of the liquid paste was monitored, using an infrared thermometer, with grind rotation decreased if temperature increased more than 3-5 degrees Celsius. Additional time or water was added if the material needed it in order to provide a smooth, free flowing paste. The free flowing paste was poured out into containers, and stored at 4 degrees Celsius in a cold room overnight, before being transferred into trays for the freeze dryer.

[0197] The pistachio paste was loaded up into trays, and a thermo probe was placed inside one of the trays in order to monitor the temperature of the material. The material in the trays was freeze dried using the freezing and drying conditions listed in Tables 24 and 25 below. Table 24: Shelled Pistachio freezing cycles

[0198] Table 25 : Shelled Pistachio drying cycles

[0199] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the starch content. Moisture content of the material was checked using a Sartorius MA37-1 Infrared Moisture Balance-Analyzer. If the moisture content was found to be over 10%, the material was placed back into trays and vacuum dried at a 50°C chamber temperature and an absolute pressure setting of 0.05 mBar for 6 hours. The material was then taken out and sieved using an automatic power sifter and a US 40 size sieve. We observed a yield of about 95%, in that about 95% of the material was successfully passed through the sieving process.

[0200] The resultant SSP powder was analyzed and found to be superior to literature results for pistachio powder manufactured utilizing traditional processes, as shown in Table 26. SSP shelled pistachio powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above). Table 26

[0201] The SSP methodology was able to provide a powder with a much smaller particle size than prior art methodology.

[0202] Example 10: Whole Unroasted Cacao Beans Approximately 60 kg of whole unroasted organic FSM cacao beans, including shells, were rinsed and then soaked in about 75 L of tap water for 24 hours. The excess water was drained off. The resultant soaked CFSM cacao beans were ground by slowly adding to a stone grinder (30 rpm rotation rate and increased to 45 rpm over 30 minutes). The cacao beans were ground for approximately 3 hours. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored using an infrared thermometer, with rotation rate decreased or grinding stopped altogether if the temperature increased by more than 4-5 degrees Celsius.

[0203] The paste was loaded in each of several trays suitable for the freeze dryer; a thermal probe was placed inside one of the trays to monitor the temperature of the material. Process parameters for freeze and drying conditions used for the cacao beans are shown in Tables 27 and 28, below.

[0204] Table 27 : Whole Cacao Bean Freezing cycles

[0205] Table 28: Whole Cacao Bean Drying Cycles

[0206] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0207] Approximately 48 kg of cacao powder (referred to herein as “SSP cacao” or “SSP Whole Cacao Bean Powder”) was produced. The resultant powder was analyzed along with powder made from the same lot utilizing industry accepted processes (UnFSM Whole Cacao Beans Powder), with results shown in Table 29, below. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP whole cacao bean powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0208] Table 29

[0209] Table 29 shows the SSP’s ability to produce a powder with levels of total catechins significantly higher than those of UnFSM cacao bean powder, made from the same lot of cacao beans, but from accepted industry methodology (grinding in a traditional grinder). The SSP powder also retains the oil content (46.7%) in a powder with a minimum sieve size of US40.

[0210] Example 11 : Unroasted Cacao Nibs

[0211] 20 kg of unroasted organic FSM cacao nibs were rinsed and then soaked in about 20 kg of tap water overnight (at least 12 hours). The excess water was drained off. The resultant soaked CFSM cacao nibs were ground by slowly adding to a stone grinder (30 rpm rotation rate), over a period of 60 minutes. Water was added during that period if needed to keep the material in the form of a free flowing paste. Once all the cacao nibs were added, they were ground for a further 120 minutes, until a smooth, free flowing paste was formed. Additional time or water was added if necessary, until the result was a smooth, free flowing paste. The temperature of the liquid paste was monitored using an infrared thermometer, with rotation rate decreased or grinding stopped altogether if the temperature increased by more than 4-5 degrees Celsius.

[0212] The resultant free flowing paste was poured into containers and stored overnight in a cold room (about 4 degrees C) and then transferred into freeze dryer trays.

[0213] Approximately 4-5 kg of paste was loaded in each of several trays suitable for the freeze dryer; a thermos probe was placed inside one of the trays to monitor the temperature of the material. Process parameters for freeze and drying conditions used for the cacao nibs are shown in tables 30 and 31, below.

[0214] Table 30: Cacao Nibs Freezing cycles

[0215] Table 31 : Cacao Nibs Drying Cycles Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the starch content. Moisture content of the material was checked using a Sartorius MA37-1 Infrared Moisture Balance-Analyzer. If the moisture content was found to be over 10%, the material was placed back into trays and vacuum dried at a 50 Celsius chamber temperature and an absolute pressure setting of 0.05 mBar for 6 hours. The material was then taken out and sieved using an automatic power sifter and a US 40 size sieve. We observed a yield of about 95%, in that about 95% of the material was successfully passed through the sieving process.

[0216] The resultant SSP powder was analyzed and found to be superior to literature results for cacao powder manufactured utilizing traditional processes, as shown in Table 32:

[0217] It is noted that, in the manufacturing of prior art cacao powder, typically, such powder can only be made by pressing out the main oil fraction, then milling the biomass. In contrast, utilizing the SSP process, cacao powder can be made with all the oil content still within the powder and it can be milled below a No. 40 US sieve size. This results in a powder previously impossible to manufacture, containing almost 50% fat content.

[0218] Table 32 Example 12: Green coffee (Arabica) beans

[0219] 27 kg of green FSM coffee (Arabica) beans were rinsed and then placed in approx. 30 L of water and left to soak for approx. 24 hrs. The CFSM mixture was then added to a wet stone grinder (rotation rate approx. 25 rpms) over 45 minutes. The mixture was ground for approx. 3 hrs. at a rotation rate of approx 45 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The ground coffee beans were loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0220] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 33 and 34, below.

[0221] Table 33: Green Coffee (Arabica) Beans freezing cycles

[0222] Table 34: Green Coffee (Arabica) Beans drying cycles

[0223] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid the generation of heat and to limit the damage to the material.

[0224] Approx. 11 kg of SSP green coffee (Arabica) beans were produced. The resultant powder (the “SSP Green Coffee (Arabica) Beans Powder”) was analyzed alongside a powder manufactured from the same lot ground utilizing industry accepted methodology (“UnFSM Green Coffee (Arabica) Beans Powder), with results shown in Table 35. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP green coffee (Arabica) beans powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0225] Table 35:

[0226] Table 35 highlights how the SSP green coffee powder had advantageous properties over powder prepared using industry accepted methodology. For example, free chlorogenic acids decreased in SSP green coffee when compared to the FSM green coffee beans free chlorogenic acids content. Chlorogenic acids were tested due to the relevance they have in human consumption and how the Silk Stone Process™ changed the composition of chlorogenic acids from free forms to ones that are potentially bound with other molecules.

[0227] Further, most free phenolic acids decreased in SSP green coffee when compared to the free phenolic acids in the FSM green coffee beans. Phenolic acids were tested due to the relevance they have in human consumption and how the Silk Stone Process™ changed the composition of the phenolic acids from free forms to ones that are potentially bound with other molecules.

[0228] Example 13: Roasted Coffee (Arabica) Beans Approximately 45 kg of roasted FSM Arabica coffee beans were rinsed and then soaked in approximately 45 L of water and left to soak for approximately 24 hours. The resultant soaked CFSM coffee was ground by slowly adding it to a stone grinder at a rotation rate of approx. 15 rpms. And increased to 45 rpms. The mixture was ground for approximately 2 hours. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored using an infrared thermometer, with rotation rate decreased or grinding stopped altogether if the temperature increased by more than 4-5 degrees Celsius.

[0229] The paste was loaded in each of several trays suitable for the freeze dryer; a thermos probe was placed inside one of the trays to monitor the temperature of the material. Process parameters for freeze and drying conditions used for the adzuki beans are shown in tables 36 and 37, below. Table 36: Coffee Bean Freezing cycles

[0230] Table 37: Coffee bean drying cycles

[0231] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0232] Approximately 38 kg of powdered roasted coffee beans were produced (hereinafter referred to as the “SSP coffee beans”. The resultant powder was analyzed alongside UnFSM roasted Coffee (Arabica) Coffee Bean powder made from the same lot utilizing industry accepted methodology, with results shown in Table 38, below. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP coffee (Arabica) bean powder passed through a minimum sieve size of a No.

[0233] 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0234] Table 38

[0235] The resultant SSP powder was analyzed and found to be superior to coffee bean powder manufactured utilizing traditional processes, as shown in Table 38. For example, the coffee powder was found to contain 14,125 ppm caffeine, compared to 12,869 ppm for unprocessed coffee. Example 14: Whole pomegranate

[0236] 5.78 kg of whole FSM pomegranate, including peel, was taken and cleaned under ultrasound for approx. 5 min. The dirt and unclean water were disposed of, and 1.356 kg of the UCFSM whole pomegranate was set aside for chopping, freeze drying and grinding into a powder for later comparison with SSP results. These steps were necessary as the FSM was a fresh and rapidly perishable ingredient. 4.424 kg of the remaining UCFSM whole pomegranate was cut into pieces and then placed in approx. 3.5 L of new water. The mixture was then added to a slowly rotating wet stone grinder. The mixture was ground for approx.

[0237] 1.25 hrs. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. Approx. 2.5 kg of the pomegranate paste was loaded into each of three trays and a thermo-probe was placed inside one tray to monitor the material's temperature. The set aside UCFSM whole pomegranate was cut into pieces and placed in a fourth tray.

[0238] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 39 and 40, below.

[0239] Table 39: Whole Pomegranate freezing cycles

[0240] Table 40: Whole Pomegranate drying cycles

[0241] Once the drying cycle was finished, the trays were taken out and emptied. Material from the three trays containing the ground material looked like a block structure, taking the shape of the tray. The block of unground pomegranate from the fourth tray was set aside. The contents of the trays containing the ground material were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid the generation of heat and to limit the damage to the material. The unground material underwent separate grinding using our Swiss Grinder process.

[0242] Approx. 1 kg of ground pomegranate (referred to herein as “SSP pomegranate”) was produced along with approx. 350 g of UnFSM pomegranate that was freeze dried, then ground using traditional methodology (UnFSM FD Only Whole Pomegranate Powder”). The resultant powders were analyzed with results shown in Table 41. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP whole pomegranate powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0243] Table 41:

[0244] As can be seen in Table 41, the SSP powder had advantageous properties as compared to powder manufactured utilizing traditional methodology. For example, the SSP powder contained more tannic acid. The soluble dietary fiber was shown to be higher in SSP alongside both hemicellulose and lignin. Example 15: Maple Vanilla

[0245] Approx. 24 kg of maple syrup and 3 kg of FSM whole vanilla beans were added to a slowly rotating wet stone grinder rotating at a rate of approx. 45 rpms. The mixture was ground for approx. 2 hrs. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The maple vanilla mixture was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0246] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 42 and 43, below.

[0247] Table 42: Maple Vanilla freezing cycles

[0248] Table 43: Maple Vanilla drying cycles

[0249] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0250] Approx. 18.3 kg of SSP maple vanilla was produced. The resultant powder was analyzed with results shown in Table 44.

[0251] Due to the unique nature of the resultant powder, there was no starting material to compare it with nor was there a similar product on the market or a prior art process to compare it with. However, the SSP maple vanilla powder provided a desirable powdered product that passed through a No. 40 US sieve size.

[0252] Table 44:

[0253] Table 44 describes the SSP Maple Vanilla Powder. Comparison with similar products is, to our knowledge, not possible.

[0254] Example 16: Whole Peanuts with Shells 2.8 kg of whole FSM peanuts, including shells, were rinsed and added to a slowly rotating wet stone grinder (approx. 20 rpms) with approx. 4 L of water. The CFSM mixture was ground for approx. 2 hrs. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The paste was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature. The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 45 and 46, below.

[0255] Table 45: Whole Peanuts freezing cycles

[0256] Table 46: Whole Peanuts drying cycles

[0257] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0258] Approx. 2.73 kg of whole peanut powder (herein referred to as “SSP Whole Peanut Powder”) was produced. The resultant SSP powder was analyzed alongside whole unprocessed starting material (ground to a powder using a CGOLDENWALL Mill) and shelled starting material (ground using industry accepted methodology), all from the same lot, with results shown in Table 47. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP whole peanut powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0259] Table 47:

[0260] To our knowledge a comparable product does not exist for comparison.

[0261] Example 17: Shelled Peanuts

[0262] 1 kg of shelled FSM peanuts was rinsed and added to a slowly rotating wet stone grinder with approx. 2 L of water. The CFSM mixture was ground for approx. 1.5 hrs. At a rotation rate of approx. 30 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The paste was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0263] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 48 and 49, below.

[0264] Table 48: Shelled Peanuts freezing cycles

[0265] Table 49: Shelled Peanuts drying cycles Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material. Approx. 950 g of shelled peanut powder was produced. The resultant powder was analyzed and compared against prior art peanut flours with results shown in Table 50. SSP shelled peanut powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0266] Table 50:

[0267] SSP Shelled Peanut Powder clearly showed the SSP’s ability to retain the fat content while at the same time being able to deliver a powder with a minimum US 40 sieve size. 47% in the SSP sample vs. 21.9% in the commercially available sample. The lipoxygenase enzyme activity was found to be under the detection limit of 2.4 U / mg in the SSP shelled peanut powder, while the activity in the UnFSM shelled peanut powder was found to still be active at 2.8 U / mg.

[0268] The lipoxygenase enzyme was tested due to the negative effect it has on shelf-life while active.

[0269] Example 18: Whole Hemp Seed Approx. 15 kg of whole FSM hemp seed, including shell, was rinsed and then placed in approx. 10 L of water and left to soak for approx. 24 hrs. The CFSM mixture was then added to a slowly rotating (approx. 15 rpm rotation rate) wet stone grinder. The mixture was ground for approx. 2.5 hrs. at a rotation rate of approx. 40 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The whole hemp seed mixture was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0270] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 51 and 52, below.

[0271] Table 51 : Whole Hemp Seed freezing cycles

[0272] Table 52: Whole Hemp Seed drying cycles

[0273] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0274] Approx. 14.3 kg of SSP whole hemp seed was produced. The resultant powder was analyzed alongside whole unprocessed starting material, ground utilizing industry accepted methodology, from the same lot with results shown in Table 53. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP whole hemp seed powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0275] Table 53:

[0276] SSP whole hemp seed powder showed an increase in soluble dietary fiber when compared to the UnFSM whole hemp seed powder. The SSP whole hemp seed powder was also delivered in an ultra-fine powder which contains the hemp seed shell, which is typically removed before processing, alongside the hemp seed.

[0277] Example 19: Black Tea Leaves

[0278] Approx. 20 kg of FSM black tea leaves were placed in approx. 20 L of water and left to soak for approx. 24 hrs. The FSM mixture was then added to a slowly rotating wet stone grinder. The mixture was ground for approx. 3 hrs. at a rotation rate of approx 30 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The black tea leaves were loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0279] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 54 and 55, below.

[0280] Table 54: Black Tea Leaves freezing cycles Table 55: Black Tea Leaves drying cycles

[0281] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0282] Approx. 19.2 kg of SSP black tea leaves was produced. The resultant powder was analyzed alongside whole unprocessed starting material from the same lot, ground utilizing industry accepted methodology, with results shown in Table 56. The comparator material was ground due to the tests requiring a specific form for the materials being tested. The SSP process provided a powder which advantageously retained theobromine, theophylline and total tannins while converting the leaves to a consumable powder. Additionally, SSP black tea leaves powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0283] Table 56: Example 20: Pine Nuts

[0284] Approx. 12.5 kg of FSM pine nuts was rinsed and placed in approx. 5 L of water. The CFSM mixture was then added to a slowly rotating wet stone grinder. The mixture was ground for approx. 2 hrs. at a rotation rate of approx. 20 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The pine nuts were loaded into each of three trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0285] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 57 and 58, below.

[0286] Table 57: Pine Nuts freezing cycles

[0287] Table 58: Pine Nuts drying cycles Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material. Approx. 12 kg of SSP pine nut powder was produced. The resultant powder was analyzed with results shown in Table 59. SSP pine nut powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0288] Table 59: The resultant SSP pine nuts powder was still considered in a fresh and high-quality state, in relation to shelf-life, after 4 months. After 6 months, the SSP pine nut powder was still within acceptable limits for the TOTOX value and the effect that it has on shelf-life.

[0289] Example 21 : Cassava

[0290] Approx. 12 kg of FSM cassava was taken and cleaned under ultrasound for approx. 5 min. The dirt and unclean water were disposed of. The UCFSM cassava was chopped into smaller pieces and approx. 10 kg was placed in approx. 10 E of water and added to a slowly rotating (approx. 15 rpm) wet stone grinder. The mixture was ground for approx. 3 hrs. at a rotation rate of approx. 30rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. A sample of UCFSM was set aside for chopping, freeze drying and grinding into a powder for later comparison. These steps were necessary as the FSM was a fresh and rapidly perishable ingredient. The cassava paste was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature. The UCFSM sample was loaded into a separate tray.

[0291] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 60 and 61, below.

[0292] Table 60: Cassava freezing cycles Table 61 : Cassava drying cycles

[0293] Once the drying cycle was finished, the trays were taken out and emptied. The ground material from the trays looked like a block structure, taking the shape of the tray. The blocks as well as the unground material were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material. Approx. 3 kg of SSP cassava was produced. The resultant powder was analyzed alongside whole FD only starting material from the same lot with results shown in Table 62. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP cassava powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above). Table 62:

[0294] The resultant SSP cassava powder was found to have a significantly lower amount of HCN, almost 79% less, than that of the UnFSM FD only cassava powder.

[0295] Example 22: Lavender with Stem Approx. 1 kg of FSM lavender, including stem, was gently rinsed and placed in approx. 2 L of water. The mixture was then added to a slowly rotating wet stone grinder. The mixture was ground for approx. 1.5 hrs. at a rotation rate of approx. 45 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The lavender was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature. A sample of CFSM lavender was set aside for chopping, freeze drying and grinding into a powder for later comparison. These steps were necessary as the FSM was a fresh and rapidly perishable ingredient.

[0296] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 63 and 64, below.

[0297] Table 63: Lavender freezing cycles Table 64: Lavender drying cycles

[0298] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0299] Approx. 350 g of SSP lavender (“SSP Lavender with Stem Powder”) was produced. The resultant powder was analyzed alongside whole freeze-dried only starting material from the same lot (using the same freezing and drying parameters), which was ground into a powder using a CGOLDENWALL Mill with results shown in Table 65. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP lavender with stem powder passed through a minimum sieve size of a

[0300] No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0301] Table 65:

[0302] Almost all the free aroma compounds decreased in whole SSP lavender when compared to UnFSM FD only whole lavender.

[0303] Example 23 : Black Cumin Approx. 1 kg of FSM black cumin, was rinsed and placed in approx. 2 L of water. The mixture was then added to a slowly rotating (approx. 15 rpms) wet stone grinder. The mixture was ground for approx. 1.5 hrs. at a rotation rate of approx. 45 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The black cumin was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature. The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 66 and 67, below.

[0304] Table 66: Black cumin freezing cycles

[0305] Table 67 : Black cumin drying cycles

[0306] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0307] Approx. 886 g of SSP black cumin was produced. The resultant powder was analyzed alongside UnFSM powder, made by grinding black cumin from the same lot utilizing industry accepted methodology, with results shown in Table 68. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP black cumin powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0308] Table 68:

[0309] Free thymoquinone levels decreased in SSP black cumin when compared to the level of thymoquinone in the FSM black cumin.

[0310] Thymoquinone was tested due to the relevance it has in human consumption and how the Silk Stone Process™ may have changed the composition of thymoquinone from a free form to one that is bound with other molecules.

[0311] Example 24: Whole Aloe Vera

[0312] Approx. 23.2 kg of whole FSM aloe vera was taken and cleaned under ultrasound for approx. 5 min. The dirt and unclean water were disposed of. The UCFSM aloe vera was chopped into smaller pieces and approx. 11.5 kg was placed in approx. 1.5 L of water. The mixture was then added to a slowly rotating wet stone grinder. The mixture was ground for approx. 1.5 hrs. at a rotation rate of approx. 30 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The ground aloe was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature. The remaining 11.7kg of chopped UCFSM was placed into separate trays for freeze drying and grinding into a powder for later comparison. These steps were necessary as the FSM was a fresh and rapidly perishable ingredient.

[0313] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 69 and 70, below.

[0314] Table 69: Aloe Vera freezing cycles

[0315] Once the drying cycle was finished, the trays were taken out and emptied. The ground material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material. The unground material was also turned into a powder using our Swiss Grinder process.

[0316] Approx. 454 g of SSP aloe vera powder was produced and approx. 409g of the FD only powder was produced. The SSP powder was analyzed alongside whole freeze-dried only UnFSM powder from the same lot and prior art material with results shown in Table 71. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP aloe vera powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above). Table 71:

[0317] When compared to the UnFSM FD only aloe vera powder, the SSP aloe vera powder was shown to have increased levels of dietary fiber. When compared to the commercially available organic aloe vera powder, SSP aloe vera powder had significantly more soluble dietary fiber. The aloin content in the SSP aloe vera powder was seen to be higher than what was seen in UnFSM FD only aloe vera powder.

[0318] The SSP aloe vera powder (labelled as SIUKSTONE in Table 72), UnFSM FD only aloe vera powder (labelled as FD-ONUY in Table 72), and Mi Nature Aloe Vera Organic Powder (labelled as ORGANIC in Table 72) were all sent for H NMR analysis to determine the acetylated polysaccharide content, with results compared in Table 72 and Figure 2. Table 72:

[0319] Organic: Commercially available material.

[0320] FD-Only: Freeze Dried Only

[0321] Silkstone: SilkStone processed.

[0322] (1) Integration value the average of three analysis.

[0323] (2) Entire Sugar Regions represented by 2.5-4.5ppm region.

[0324] (3) Acetylated polysaccharide Region represented by integration at 2.05-2.3ppm region.

[0325] (4) Integration value set at 1000.0

[0326] When comparing SSP aloe vera powder with UnFSM FD only aloe vera powder and Mi Nature Aloe Vera Organic Powder, SSP showed a higher acetylated polysaccharide level. SSP aloe vera powder was shown to have almost double the amount of acetylated polysaccharides than the Mi Nature Aloe Vera Organic Powder, and around 32.5% more acetylated polysaccharides than the UnFSM FD only aloe vera powder. The acetylated polysaccharide level was tested due to the relevance that the polysaccharides in aloe vera have when it is used in the cosmetic industry. Polysaccharides are a major constituent of aloe vera. Acetylated polysaccharides are said to have many potential health benefits.

[0327] Sample preparation

[0328] Three different samples were used in the comparison: AV-ORGANIC (Mi Nature Aloe Vera Organic Powder), AV-FD-ONLY (UnFSM FD only aloe vera powder), and AV-SIEKSTONE (SSP aloe vera powder). These samples were used as a stock from which triplicate NMR samples were created leaving nine samples total (three each of AV-ORGANIC, AV-FD-ONLY, and AV-SILKSTONE).

[0329] Briefly, each NMR sample was prepared as follows: 10 mg solid material was weighed on tared weigh paper using a 4-decimal point Analytical balance (Ohaus Explorer Pro). Solid material was transferred to a clean Eppendorf tube and dissolved in D2O (99.9% D, ImL; Sigma Aldrich) using a ImL micropipette. Samples were then vortexed for 2 minutes followed by microfugation for a further 2 minutes using a Clay Adams COMPACT II microcentrifuge. 0.6 mL supernatant was carefully removed from the Eppendorf tube to a new 5mm NMRtube (507-HP-8; Norell Inc.) for analysis by NMR. Efforts were made to disclude any insoluble materials from the final NMR sample and final sample tubes were labelled to ensure chain-of-custody tracking. The final V-ORGANIC solutions were light brown and clear (qualitative assessment). The final AV-FD-ONLY' solutions were light green-yellow and clear (qualitative assessment). The final AV-SILKSTONE' solutions were light green-yellow and clear (qualitative assessment).

[0330] NMR acquisition and processing details

[0331] ID ’H NMR spectra were acquired at 25°C using an Agilent DD2 spectrometer equipped with a 5 mm variable temperature HCN Cold Probe (v( ’H) = 699.804 MHz; Agilent Technologies, Santa Clara, CA, USA). Samples were locked, tuned, and shimmed prior to data acquisition and spectra were recorded using vendor-supplied pulse sequences.

[0332] ID ’H measurements were carried out using the PROTON pulse sequence as supplied in the VnmrJ software package. Spectra were acquired over a 7716.05 Hz spectral window using 131072 points (8.493 s acquisition time), a 21.506 s relaxation delay, 34 dB receiver gain, 0 steady state scans and 32 transients.

[0333] NMR processing was carried out using MestreNova software (v 14.3.0, Santiago de Compostela, Research S.L., Spain). All NMR spectra were Fourier transformed, phased, and baseline corrected using a 3rd-order Bernstein polynomial function. ’H chemical shifts were referenced relative to the residual D2O solvent signal (D2O, 5(’H) = 4.79 ppm). Relative peak integration was carried out between 4.50 ppm to 2.50 ppm (set to 1000) and 2.30 to 2.05 ppm using the sum algorithm provided in the vendor software.

[0334] Results were shown in Table 72 and Figure 2.

[0335] Example 25 : Raw Whole Barley Including Husks

[0336] Approx. 5 kg of raw whole FSM barley, including husks, was rinsed and then taken and left to soak for 24 hours in 10 L of water. The CFSM mixture was then added to a slowly rotating (approx. 15 rpms) wet stone grinder. The mixture was ground for approx. 1 hr. at a rotation rate of approx.30 rpms. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The barley paste was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0337] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 73 and 74, below. Table 73: Whole Barley freezing cycles

[0338] Table 74: Whole Barley drying cycles

[0339] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like block structures, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material.

[0340] Approx. 4.4 kg of ground barley utilizing the Stone Silk Process™ (herein referred to as “SSP barley”) was produced. The process was done again with whole barley from the same lot with a grinding time of 3 hours and using the same freezing and drying cycles as before. The resultant powders were analyzed alongside whole unprocessed starting material from the same lot, ground to a powder using industry accepted methodology, with results shown in Table 75. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP raw whole barley powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0341] Table 75:

[0342] The level of beta-glucan in whole SSP barley powder was found to be higher than those of whole FSM barley powder manufactured using prior art methodology. The activity of the peroxidase enzyme was also found to decrease below the detection limit in SSP. The peroxidase enzyme activity went from 0.44 U / g in UnFSM to under 0.1 U / g in SSP.

[0343] Beta-glucan was tested due to its relevance in human consumption and as a type of dietary fiber. Peroxidase enzyme activity was tested due to the effect it has on oxidation and subsequent negative effect it has on shelf-life the more active it is.

[0344] Example 26: Raw Oat Grain Seeds Including Husks Approx. 1 kg of raw FSM oat grain seed, including husks, was rinsed and placed in approx. 3 L of water. The CFSM mixture was then added to a slowly rotating (approx. 15 rpms.) wet stone grinder. The mixture was ground for approx. 2.5 hrs. at a rotation rate of approx. 30 rpm. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored, using an infrared thermometer. The mixture was loaded into trays and a thermo-probe was placed inside one tray to monitor the material's temperature.

[0345] The materials in the trays were freeze dried using the freezing and drying conditions listed in Tables 76 and 77, below.

[0346] Table 76: Oats freezing cycles

[0347] Table 77: Oats drying cycles

[0348] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss Grinder process. The grinding was done gently, to avoid generation of heat and to limit the damage to the material. Approx. 965 g of SSP raw oat grain seed powder was produced. The resultant powder was analyzed alongside starting material from the same lot, ground using industry accepted methodology, with results shown in Table 78. The comparator material was ground due to the tests requiring a specific form for the materials being tested. SSP raw oat grain seed powder passed through a minimum sieve size of a No. 40 US sieve, with the potential to pass through smaller sieve sizes (No. 45 US and above).

[0349] Table 78:

[0350] The peroxidase enzyme activity was found to be less in SSP raw out grain seed powder than the activity in the UnFSM raw oat grain seeds.

[0351] Peroxidase enzyme activity was tested due to the effect it has on oxidation and subsequent negative effect it has on shelf-life the more active it is.

[0352] Example 27: Vanilla / Honey

[0353] A vacuum sealed package of FSM vanilla beans was chopped into small pieces. Of 1.011kg of vanilla beans, approx. 70g was set aside (for future comparison) and approx. 941g were added, with 3.5kg of water, to a slowly rotating wet grinder, rotating at a rate of approx. 35 rpm for approx. 1 hour. A smooth, free flowing paste was formed. The temperature of the liquid paste was monitored using an infra-red thermometer. 183 g was removed and set aside (for future comparison). To the approx. 4.258kg of the remaining vanilla / water mixture, approx. 4kg of honey was added and ground for approx. 1 hour. The temperature of the liquid paste was monitored using an infra-red thermometer. The mixture was loaded into trays and a thermo-probe was placed inside one tray to monitor the material’s temperature. The set aside 70g of chopped FSM vanilla beans and the 183g of ground vanilla bean / water mixture were put into separate trays.

[0354] The materials in the trays were freeze-dried using the freezing and drying conditions listed in Tables 79 and 80 below.

[0355] Table 79: Vanilla Bean, Vanilla / Water, and Vanilla / Water / Honey Freezing Cycles

[0356] Table 80: Vanilla Bean, Vanilla / Water, and Vanilla / Water / Honey Drying Cycles

[0357] Once the drying cycle was finished, the trays were taken out and emptied. Material from the trays looked like a block structure, taking the shape of the tray. The blocks were broken down into a powder form using our Swiss grinding process. The grinding was done gently to avoid generation of heat, and to limit the damage to the material.

[0358] Approx. 3.5kg of SSP vanilla / honey material was produced.

[0359] Although the foregoing invention has been described in some detail by way of illustration and example for purposes of clarity of understanding, the description is not intended as a limitation on the scope of the present disclosure but is instead provided as a description of exemplary embodiments. It will be readily apparent to those of ordinary skill in the art in light of the teachings of this disclosure that certain changes and modifications may be made thereto without departing from the scope of the appended claims.

[0360] All publications and patent applications cited in this specification are herein incorporated by reference as if each individual publication or patent application were specifically and individually indicated to be incorporated by reference. The citation of any publication is for its disclosure prior to the filing date and should not be construed as an admission that the present disclosure is not entitled to antedate such publication by virtue of prior invention.

Claims

Claims:

1. A method for processing a flora starting material (FSM), comprising: a) wet grinding the FSM to form a wet paste; b) drying the wet paste to form a dried intermediate; and c) grinding the dried intermediate to form a powder.

2. The method of claim 1 wherein the wet grinding is a stone grinding.

3. The method of claim 1 wherein the wet grinding takes place over 1 to 3 hours.

4. The method of claim 1 wherein the grinding is a Swiss grinding.

5. The method of any one of claims 1 to 4 wherein the FSM is a nut, a seed, a grain, a bean, a vegetable, a herb, a flower, a fruit, or a spice.

6. The method of any one of claims 1 to 5 wherein the drying is a freeze drying.

7. The method of any one of claims 1 to 6 further comprising sieving the powder to form a sieved powder.

8. The method of claim 7 wherein the sieving is performed with an 80 USD sieve size or a 40 USD sieve size.

9. The method of any one of claims 1 to 8 wherein the FSM is soaked in water previous to the wet grinding.

10. The method of claim 9 wherein the w / w ratio of water:FSM is about 1: 1.

11. The method of claim 9 or 10 wherein the soaking is for 4 to 12 hours time.

12. The method of any one of claims 9 to 11 wherein the soaking comprises multiple exchanges of water.

13. The method of claim 9 or 10 wherein the soaking is for greater than 12 hours, preferably greater than 24 hours.

14. The method of any one of claims 9 to 13 wherein the soaking is performed below room temperature, preferably at between 1 to 19°C, more preferably between 3-6 °C.

15. The method of claim 6 wherein the freeze drying comprises multiple cycles.

16. The method of any one of claims 4 to 15 wherein the Swiss grinding is performed below room temperature, preferably at between 1 to 19 °C, more preferably between 3 to 6 °C.

17. A nutrient powder made by the method of any one of claims 1-16.

18. A powder composition comprising or consisting essentially of maple syrup and whole vanilla bean.

19. A powder composition comprising or consisting essentially of honey and whole vanilla bean.

20. The powder composition of claim 18 or 19 having a particle size able to pass through a 40 USD sieve.

21. The powder composition of claim 18 or 19 made by a wet grind process, followed by a freeze drying process.

22. A powder composition comprising or consisting essentially of flaxseed and having a particle size able to pass through a 40 US sieve.

23. The powder composition of claim 22 having less than 0.2 wt%, preferably less than 0.15 wt%, of cyanogenic glucoside.

24. The powder composition of claim 22 having greater than 11,000 pg / g of secoisolariciresinol diglucoside.

25. The powder composition of claim 22 having less than 100 mg / kg HCN.

26. A powder composition comprising or consisting essentially of shelled peanuts having a particle size able to pass through a 40 US sieve and a fat content of at least 40% (w / w).

27. A powder composition comprising or consisting essentially of unshelled peanuts.

28. The powder composition of claim 27 having a particle size able to pass through a 40 US sieve.

29. The powder composition of claim 27 or 28 made by a wet grind process, followed by a freeze drying process.

30. A powder composition comprising or consisting essentially of whole unshelled pistachios.

31. The powder composition of claim 30 having a particle size able to pass through a 40 US sieve.

32. The powder composition of claim 30 or 31 made by a wet grind process, followed by a freeze drying process.

33. A powder comprising or consisting essentially of whole sweet com cobs, including husks and tassels.

34. The powder composition of claim 33 having a particle size able to pass through a 40 US sieve.

35. The powder composition of claim 33 or 34 made by a wet grind process, followed by a freeze drying process.

36. The powder composition of any one of claims 33-35 having total carotenoids of over 50 pg / g, preferably over 75 pg / g.

37. A powder comprising or consisting essentially of green coffee beans.

38. The powder of claim 37, having a particle size able to pass through a 40 US sieve.

39. The powder of claim 37, having less than 10,000 pg / g total chlorogenic acid and less than 15 mg / g of polyphenols.

40. A powder composition comprising or consisting essentially of Aloe Vera.

41. The powder composition of claim 40 having a particle size able to pass through a 40 US sieve.

42. The powder composition of claim 40 or 41 having greater than 5% w / w lignin.

43. The powder composition of claim 40 or 41 having greater than 8,000 pg / g total aloin.

44. The powder composition of claim 40 or 41 having acetylated polysaccharides of greater than 70 ppm.

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