The Pillsbury Company

Virtus Nutrition LLC

Other

Bunge Foods Corporation

Bob J Dull

George K Strohmaier

Eiler D Frederiksen

Daniel Nestor Luchini

James G Hawkes

David J Domingues

Thomas E Heinzen

Methods for the preparation of a free-flowing, storage-stable fatty acid metal salt product by forming a reactive admixture of (a) an unsaturated fatty acid glyceride feedstock; and (b) from about 1 mol to about 3 mol of at least one monovalent metal hydroxide or at least one divalent metal hydroxide; and heating the admixture to a temperature at which said fatty acid glycerides saponify to form fatty acid metals salts; wherein said monovalent metal is potassium; and wherein said divalent metal is selected from the group consisting of calcium, copper, magnesium and zinc. The fatty acid glycerides are saponified in an atmosphere in which the partial pressure of oxygen has been reduced by an amount effective to provide an improvement in storage stability until a free-flowing, storage-stage product is obtained. Storage stable metal salts of unsaturated fatty acids prepared by the inventive methods are also disclosed.

Polyunsaturated fatty acid monovalent and divalent metal salt synthesis

Disclosed herein are methods for the preparation of a free-flowing, storage-stable fatty acid metal salt product by forming a reactive admixture comprising (a) an unsaturated fatty acid glyceride feedstock; and (b) from about 1 mol to about 3 mol of at least one monovalent metal hydroxide or at least one divalent metal hydroxide; and heating the admixture to a temperature at which said fatty acid glycerides saponify to form fatty acid metals salts; wherein said monovalent metal is potassium; and wherein said divalent metal is selected from the group consisting of calcium, copper, magnesium and zinc. The fatty acid glycerides may be saponified in an atmosphere in which the partial pressure of oxygen has been reduced by an amount effective to provide an improvement in storage stability until a free-flowing, storage-stage product is obtained, or prior to saponification, the fatty acid glycerides may blended with a stabilizing oil that promotes storage stability, or both. Storage stable metal salts of unsaturated fatty acids prepared by the inventive methods are also disclosed.

The present invention relates to a method for producing a reduced water activity legume, with the legume produced according to the present method having a hydration level ranging between about 20% and about 65% total moisture, a water activity ranging between about 0.50 and about 1.0, and an amount of humectant equal to between about 0.1% and about 15% by weight of the legume. The method includes selecting an amount of hydrated legumes and mixing a humectant solution with the hydrated legumes.

Method for producing reduced water activity legumes

A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an oil to contact and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil. The edible oil pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the edible oil and rinsed to remove excess edible oil from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. The edible oil will include oils where the acyl groups are saturated fatty acids, unsaturated fatty acids, or a combination of saturated fatty acids and unsaturated fatty acids, with the most preferred edible oil being a vegetable oil.

Treated peppers products having capsaicinoids removed

An easily removed sleeve is provided for use within bulk containers of viscous product such as fruit fillings and fruit chunks. The sleeve has an open bottom and an inside surface which, when used, is positioned between the product and the sidewall of the container. The sleeve is readily removable from between the container and the viscous product by simple grasping and pulling by hand.

Easily removed sleeve and bulk containers and method incorporating same

A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an aqueous solution. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an aqueous solution to contact, physically wash, and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated aqueous solution. The aqueous solution pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the aqueous solution and rinsed to remove excess aqueous solution from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color.

Growing community of inventors

O'Fallon, IL, United States of America

Bob J Dull