Canada Packers Inc.

The Governing Council of the University of Toronto

The Procter Gamble Company

Canadian Patents & Development Ltd.

Leon J Rubin

Kekhusroo R Bharucha

Charles K Cross

Levente Laszlo Diosady

Christopher Randall Beharry

Colin R Phillips

Darrell F Wood

Yew-Min Tzeng

Csaba G Tar

Ahmed A Hussein

Fereidoon Shahidi

A process for removing chlorophyll color impurities from vegetable oils, the process comprises:

Process for removing chlorophyll color impurities from vegetable oils

A process of treating meal containing vegetable proteins is disclosed. This process includes the step of extracting the metal with a suitable aqueous solvent in which the vegetable proteins are soluble to obtain an extraction solution. The solubility of the dissolved protein in the extraction solution is then adjusted to precipitate at least some of the protein and therefore obtain a precipitated protein fraction and an unprecipitated protein fraction in solution. The precipitated protein fraction is then separated from the protein fraction in solution, and the unprecipitated protein fraction is separated from the undesirable components in the solution by membrane processing. Each of the protein fractions is then suitably dried to recover the proteins.

Production of rapeseed protein materials

A method of extracting components from particulate materials is disclosed. The method includes the steps of mixing the particles with a first extraction solvent to provide a slurry. The slurry is then passed through an extraction zone. A second extraction solvent is passed countercurrently to the slurry through the extraction zone. The second solvent has a different density from the first solvent and is substantially immiscible with the first solvent. This process is particularly beneficial for use in the extraction of ground oil-seed particles.

Extraction of particulate materials

Compositions for curing meats comprising dinitrosyl ferrohemochrome and at least one antioxidant, at least one sequestering agent and at least one antimicrobial agent. Such compositions bestow similar color, flavor, and microbiological stability as that associated with nitrite-treated meats.

Meat curing compositions and method of use

This invention relates to a process for the extraction of oilseeds and oilseed materials with two mutually immiscible solvents, the first solvent comprising a lower alkanol containing dissolved ammonia, and the second solvent comprising a lower alkane or halogenated lower alkane. The process yields two improved products, a proteinaceous meal of reduced glucosinolate content and a high quality triglyceride oil, both acceptable as food ingredients.

Solvent extraction of oil bearing seeds

Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing same are also disclosed.

Acetals and ketals of ascorbic acid and anti-nitrosamine compositions

Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broiling.

Control of nitrosamine formation in nitrite cured meat

The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.

The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.

Control of nitrosamine formation in nitrite cured meat by use of

The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate combinations. An ascorbate or isoascorbate is preferably present in the curing mixture.

Growing community of inventors

Toronto, Canada

Leon J Rubin