- Humanetics Corporation

Land O'lakes, Inc.

Frederic A Graves

Daniel D Gallaher

Ani Huang

A carotenoid-enriched fraction is extracted from natural sources, such as carrots, by (i) separating the carotenoid-containing natural source into a carotenoid-containing liquid fraction and a pulp fraction, (ii) adding a carotenoid precipitation agent including calcium chloride, calcium hydroxide, calcium lactate or calcium gluconate to the liquid fraction to form a carotenoid-enriched solid precipitate, and (iii) separating the carotenoid-enriched solid precipitate from the carotenoid-depleted liquid portion.

Extraction of carotenoids from natural sources

An environmentally-friendly process for producing a low-cost, crude, human-consumable, pectic material containing fiber which includes the steps of (i) reacting an aqueous slurry of an edible fiber with an alkaline earth metal electrolyte, (ii) separating the slurry into a pectin-rich solid fraction and a pectin-poor liquid fraction, (iii) passing the fiber through an ion exchange column to exchanging H.sup.- ions for the previously added alkaline earth metal ions on the pectin component of the fiber, and (iv) drying the fiber.

Process for producing crude pectin through ion exchange

Process for enhancing the natural bile acid binding capacity of edible pulp material by either heating an aqueous slurry of the pulp material to at least 40.degree. C. and/or sequentially reacting pulp with a first reactant, such as sodium hydroxide, for activating the pendant hydroxyl groups on the polysaccharide components of the pulp material, a second reactant, such as chloroacetic acid, for carboxylating the activated pendant groups on the polysaccharides, and a third reactant, such as calcium hydroxide, for providing calcium ions which can ionically bond to the carboxylated pendant groups.

Process for enhancing the hypocholesterolemic effect of edible pulp and

A process for producing a margarine-type food product includes the steps of: blending a dairy substance such as skim milk with a hydrogenated vegetable oil in approximately a 60/40 ratio; processing the skim milk/oil mixture through a homogenizer to obtain an oil globule size range essentially similar to a fat globule size range found in dairy cream; blending a dairy cream with the homogenized skim milk/oil mixture; and processing the mixture of dairy cream and skim milk/oil through a butter churning process.

Growing community of inventors

Ham Lake, MN, United States of America

Frederic A Graves