The Procter Gamble Company

Lowen R Morrison, Jr

John H Phillips

Scott William Syfert

Vicki L Weber

Donald R Meece

Lester P Van Brocklin

Louis T Persson

Mark A Besserman

Claudia A Smith

Lora L Spangler

Melisse N Elder

Countercurrent liquid/liquid extraction processse for fractionating complex triglyceride mixtures to selectively remove 'light' impurities (primarily MMM trglycerides) from MML/MLM triglycerides, or to selectively remove MML/MLM triglycerides from 'heavy' impurities (primarily MLL/LML and LLL triglycerides), wherein M is a C.sub.6 -C.sub.10 fatty acid residue or mixture thereof, and wherein L is a C.sub.18 -C.sub.24 fatty acid residue or mixture thereof, are disclosed. In the case of 'light' impurities, an oil stream containing MMM and MML/MLM triglycerides is passed countercurrently to a solvent stream containing a polar solvent or a supercritical fluid that is partially miscible with the oil stream to selectively remove the MMM triglycerides. In the case of 'heavy' impurities, an oil stream containing MML/MLM, MLL/LML and LLL triglycerides is passed countercurrently to the solvent stream to selectively remove the MML/MLM triglycerides.

Countercurrent liquid/liquid extraction to fractionate complex mixtures

The invention is a method for making improved citrus aqueous essences by a fractionation process wherein citrus aqueous essence is first passed through a solid adsorbent so that part of the essence compounds exit the adsorbent in a first effluent and part remain on the adsorbent, and then at least part of the first effluent is recycled through the adsorbent to recover a fraction of the remaining compounds and produce a second effluent.

Process for making improved citrus aqueous essence and product produced

A tea concentrate which is stable against flake formation during cyclic freezing and thawing and which has enhanced solubility in cold water is disclosed. The tea concentrate comprises from about 0.4 to about 8% by weight tea solids, an edible gum selected from xanthan gum, cellulose gums, locust bean gum, guar gum and mixtures thereof in specified amounts, and optionally a solubilizer selected from the sugars, the polyols and mixtures thereof in specified amounts. The tea concentrate has a pH of about 4.6 or less at 20.degree. C. and is therefore stable against the growth of most microbial pathogens without the use of preservatives. Tea beverages prepared from this tea concentrate also have low astringency, fresh brewed tea flavor, and an enhanced mouthfeel.

Tea concentrate having freeze thaw stability and enhanced cold water

This invention relates to a method for removal of residual solvent from decaffeinated coffee beans. In particular, differential pressure stripping comprises a method of flash evaporation of solvent from the beans by means of an alternating cycle of pressure variations. The time and steam requirements for desolventizing are reduced when compared to traditional methods for removal of the same solvent. This reduces the residence time of the coffee beans in conditions of high temperature and high moisture, thereby preventing negative flavor changes in the resultant coffee products.

Desolventizing process

This invention relates to an improved countercurrent extraction process for accelerated decaffeination of coffee beans, and to the novel decaffeinated coffee product generated thereby. In particular, turbulent flow of the extracting solvent is used to obtain a substantially accelerated decaffeination rate involving a caffeine extraction time of only from about 3 to about 5 hours. Since the rate of extraction of non-caffeine coffee solubles is not correspondingly accelerated, the decrease in extraction time minimizes the loss of these valuable materials. Use of multiple vessels in countercurrent operation also decreases the loss of non-caffeine coffee solubles, resulting in an improved decaffeinated coffee.

Accelerated decaffeination process

An improved extract decaffeination process. Roast coffee extract is contacted with a water-immiscible organic solvent to form decaffeinated extract and caffeine-containing spent solvent. The spent solvent is contacted with water to form decaffeinated spent solvent and caffeine-containing spent water. The spent water can be concentrated to a caffeine content of from about 7 to about 30% by weight. The caffeine in the concentrated spent water can be crystallized out and then separated from the residual spent water. The noncaffeine solubles present in the residual spent water can then be recovered.

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Hamilton, OH, United States of America

Lowen R Morrison, Jr