Cargill Inc.

General Mills, Inc.

Westfalia Separator Ag

Todd Walter Gusek

Ian Charles Purtle

David Hiram Reeder

Bassam Farid Jirjis

Joel Rene Pierre Wallecan

Jacques André Christian Mazoyer

Myron M Uecker

Frans Bodenheim

Ganesh S Ganesan

John D Efstathiou

Steffen Hruschka

Brian E Glass

Michael A Helser

Vinod W Padhye

Joël René Pierre Wallecan

Stefan Kirchner

David A Sank

Kimberly F Boucher

James A Davis

James R Korslund

Theo Nijhuis

Willi Witt

Jürgen Rassenhovel

Joost Vanhemelrijck

Todd Matthiesen

Jose Carlos F Passarelli

Frans W Boddenheim

Jacques Andre Christian Mazoyer

Joel Pierre Rene Wallecan

Jozef Vanhemelrijk

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s−1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Process for modifying the properties of citrus pulp

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa&#xb7;s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Process for modifying the characteristics of citrus fiber

A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20&#xb0; C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Process for obtaining citrus fiber from citrus pulp

A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Process for obtaining citrus fiber from citrus peel

Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Low-fat cocoa powder

Citrus fiber is recovered from citrus vesicles to obtain a food additive for beverages, baked goods, meat or meat emulsions, confectionary, jams and jellies, dairy products, dressings, energy bars, and the like. Citrus vesicles optionally are washed with water, and water washed vesicles are recovered. The vesicles are contacted with an organic solvent to obtain organic solvent washed vesicles. The organic solvent washed vesicles are desolventized and dried citrus fiber is recovered.

Process of extracting citrus fiber from citrus vesicles

The present invention relates to a process for the production of polar lipid-rich materials and preferably phospholipids. Preferably the polar lipid-rich materials are separated and recovered from de-oiled native raw materials by extraction with water and alcohol and use of density separation to separate the resulting mixture. The invention also includes an improved process for de-oiling the native raw material before extraction and recovery of the polar lipids.

Method for the fractionation of oil and polar lipid-containing native raw materials

An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

Dispersible cocoa products

Method for processing cocoa mass

Method and arrangement for processing cocoa mass; resulting products

An apparatus (,) for forming popcorn bars utilizing methods according to the preferred teachings of the present invention is disclosed where popcorn popped in an air popper (,) and coated with a molten binder in the form of a caramel syrup in an auger mixer (,) is compressed into a sheet by a device (,). In the sheeting device (,), the coated popped popcorn is drawn into and passes between an input conveyor (,) and a compressing conveyor (,) arranged at a non-parallel angle thereto. An air manifold (,) directs cooled air to the upper surface of the compressing conveyor (,) to cool the belting (,) thereof, with the cooled air being deflected to cool a spreader box (,) which receives the coated popcorn from the auger mixer (,) and distributes it on the input conveyor (,). The coated popcorn is cooled while being transported by a transport conveyor (,) including belting in the form of a mesh by a multiplicity of fans (,) located above and below the transport conveyor (,) and mounted on a movable support. The sheet is cut into strips which can then be separated and cut into the desired lengths.

Coated popcorn bars and methods for forming

Method and arrangement for processing cocoa mass

The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3 MHz). The treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, dielectrically heated treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing cake flour having a moisture content of &gt;8% to sufficient amounts of radio frequency energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred radio frequency heated flours are additionally characterized by a peak pasting viscosity of at least 350 Stir Number Units. In another aspect, a second method has been found that can obtain cake flours having a Stir Number Unit value of &gt;400.

Dielectric heating treatment of unchlorinated cake flour

The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing undehydrated cake flour having a moisture content of 12%.+-.2% to sufficient amounts of microwave energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred microwave flours are additionally characterized by a peak pasting viscosity of at least 400 Stir Number Units.

Microwave treatment of unchlorinated cake flour

Food product

Growing community of inventors

Crystal, MN, United States of America

Todd Walter Gusek