Lycored Natural Products Industries Ltd.

Makhteshim Chemical Works Ltd.

Lycored Natural Products

Makhteshim Agan of North America Ltd.

Lycored Ltd.

Dov Hartal

Morris Zelkha

Zvi Albert

Yigal Raveh

Nissim Garti

Tanya Sedlov

Zohar Nir

Abraham Wolf

Arturo Geifman

Mordechai Ben-Yehuda

Ehud Zach

The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

Industrial tomoato process and product obtained thereof

A red colorant is formed of 500 to 3000 ppm of crystalline lycopene mainly encapsulated by chromoplasts, and having a soluble solid concentration below 5&#xb0; Bx.

Natural coloring products

Industrial tomato process and product obtained thereof

The present invention provides a composition comprising dietary fibers with high water holding capacity (WHC) wherein said composition is obtained from tomato pulp which is substantially free of see, peels, carotenoids and lipids and exhibits WHC, in weight ratio, in the range of about 1:13 to 1:60. The present invention further provides the use of the composition of the present invention as a texturing, bulking, viscosity controlling or syneresis-preventing agent for food. The present invention further provides a process for preparing said composition.

Tomato fiber composition, uses thereof and process for its preparation

The present invention relates to a taste enhancer comprising clear tomato concentrate. The present invention also relates to a method of enhancing the flavor of foods comprising adding a clear tomato concentrate to the food in an amount sufficient to enhance the flavor.

Clear tomato concentrate as a taste enhancer

Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at temperatures between 75.degree. and 110.degree. C. and centrifugal force between 2600 and 4000 G, whereby to obtain a pulp that contains at least 500 ppm of lycopene. The pulp is then subjected to extraction by means of solvents having .delta.H (delta H) and .delta.P (delta P) values chosen so as to extract an oleoresin that has a desired content of lycopene, phospholipids and mono- and di-glycerides. The serum is concentrated and mixed either with dehydrated spent tomato pulp or with dispersing agents and the mixture is dried to produce a new food product which is substantially free from sugars and agrochemicals, is low in lipids, and has a water content less than 5 ww %.

Industrial processing of tomatoes and product thereof

Growing community of inventors

Tel Aviv, Israel

Dov Hartal