Pepsico, Inc.

Frito-lay North America, Inc.

William B Small, Ii

Teodoro Rivera

Robert Godfroid

Deepali Palta

Jeffrey David Mathews

Rachel Lisa Jordan

Bryan William Hitchcock

Sundar Bala

MongJan Hsieh

Sridevi Narayan-Sarathy

Jin-E Shin

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes

A sustainable method and system for producing bio-fuels from citrus peels and the recovery of limonene and pectin prior to fermentation of the peel solids. In one embodiment a sustainable method and system for the concurrent recovery of limonene and pectin from citrus peels is disclosed. The peels are optionally zested, mixed with water and an acid, and then exploded in a jet cooker or a pressurized extruder. The exploded peels are transferred to a flash vessel where the remaining limonene and water vapor are separated into water and limonene. The pectin fraction is removed from the flash tank and extracted by centrifuge, precipitation and/or filtration. The remaining peel solids are fermented in an anaerobic digester which produces methane, ethanol, acids, COor other end products which can be used as fuel for power generation equipment sufficient to supply the processing system for sustainable operations as described herein.

Sustainable conversion of citrus peel waste

Growing community of inventors

Crystal Lake, IL, United States of America

William B Small, Ii