Quotables
"It is my heart-warmed and world-embracing Christmas hope and aspiration that all of us, the high, the low, the rich, the poor, the admired, the despised, the loved, the hated, the civilized, the savage (every man and brother of us all throughout the whole earth), may eventually be gathered together in a heaven of everlasting rest and peace and bliss, except the inventor of the telephone. "
Mark Twain ; Christmas greetings, 1890
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| Number | Title | Issue Date |
| 7632530 | Process for the preparation of high purity phytosterols The present invention provides an isolation process of the pure sterols from the SODD by simple acid catalyzed esterification and the separation of the reagents by distillation and water washing followed by the crystallization of phytosterols and purification. Soybe... | 12/15/2009 |
| 7416756 | Process for the recovery of a phytolipid composition Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phyto... | 08/26/2008 |
| 7101582 | Dried honey enriched with volatile honey compounds A process for releasing a volatile honey components form a liquid honey is described wherein water is added to honey, extracting the volatile component and optionally adding the honey component to dried honey. The volatile honey product obtained by the process can b... | 09/05/2006 |
| 6838104 | Process for the production of tocotrienols This invention relates to processes for the production of tocotrienol compounds from biological sources such as palm oil, cereals, grains, and grain oils. The tocotrienol products are recovered in high yields. These tocotrienols are useful as pharmaceuticals, in foo... | 01/04/2005 |
| 6753028 | Method for removing essential oil from industrially-produced non-concentrated orange juice A method for removing essential oil from industrially-produced non-concentrated orange juice wherein raw orange juice is submitted to a heat exchanger for heating, then directed to a vacuum chamber where vapors from the essential oil and other substances of the oran... | 06/22/2004 |
| 6183806 | Method of making citrus fruit peel extracts and flour A process for the recovery of valuable products from citrus peel includes comminuting the peel, belt filter pressing to remove contained liquid and solvent extraction to remove organic compounds. The dried, milled flour is useful as an ingredient in bread... | 02/06/2001 |
| 6090427 | Natural cocoa aroma/flavor compositions and methods for preparing same Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed in... | 07/18/2000 |
| 5985344 | Process for obtaining micronutrient enriched rice bran oil A simple and cost effective enrichment process for enhancing antioxidant content of rice bran oil from crude rice bran oil (CrRBO) is described. The process comprises extracting the CrRBO using alcohol at 25-77° C., obtaining the enriched rice bran oil (... | 11/16/1999 |
| 5976595 | Flavoring of edible oils Process for flavouring an edible oil by incorporating into a recipient oil flavour substances of which a part has been derived from liquid/liquid extraction, particularly using an ethanol/water mixture of a flavour source liquid, characterized in that ano... | 11/02/1999 |
| 5955135 | Low temperature vacuum distillation and concentration process An apparatus and method for stripping volatiles from a feed stream and concentrating the volatiles in the overhead vapors forming a condensate product and simultaneously producing a low percent volatiles outlet stream as a concentrate product. The volatil... | 09/21/1999 |
| 5897904 | Method for the production of high proof liquor Methods for producing a liquor having a high alcohol content are disclosed. Such methods employ mild conditions for increasing the alcohol content of the liquor, resulting in decreased levels of by-products that may adversely affect the taste. The high pr... | 04/27/1999 |
| 5624534 | Volatiles separator and concentrator An apparatus and method for stripping volatiles from a feed stream and concentrating the volatiles in the overhead vapors forming a condensate product and simultaneously producing a low percent volatiles outlet stream as a concentrate product. The volatil... | 04/29/1997 |
| 5496579 | Process and apparatus for producing a flavoring composition A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600° F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produc... | 03/05/1996 |
| 5480665 | Apparatus and method for removing compounds from a solution Method and apparatus for the treatment of fluids, particularly wine, to remove unwanted substances. The wine is treated in a reverse osmosis (R.O.) treatment unit, generating a retentate and a raw permeate. The membrane for the R.O. unit is selected to pa... | 01/02/1996 |
| 5468511 | Method for removal of cholesterol and fat from liquid egg yolk with recovery of free cholesterol as a by-product A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into ... | 11/21/1995 |
| 5458739 | Volatiles separator and concentrator An apparatus and method for stripping volatiles from a feed stream and concentrating the volatiles in the overhead vapors forming a condensate product and simultaneously producing a low percent volatiles outlet stream as a concentrate product. The volatil... | 10/17/1995 |
| 5425962 | Method for refining mint oils and chewing gum made from same The present invention provides a method for refining peppermint oil containing compositions. Additionally, the present invention provides a method for making chewing gum having a peppermint flavor. To this end, a method for refining a peppermint oil conta... | 06/20/1995 |
| 5417993 | Method for producing coffee aroma component A method for producing a coffee aroma component is disclosed, which comprises the steps of feeding an aqueous solution containing from 10 to 80% by weight of ethanol and an inert gas into roasted and milled coffee beans heated to 80° to 20° C., contacti... | 05/23/1995 |
| 5385647 | Process for the reduction of the alcohol content of alcoholic beverages A process for reducing the alcohol content of alcohol-containing beverages, in particular of beer or wine, wherein the alcohol is partially or completely removed by way of pervaporation.... | 01/31/1995 |
| 5141861 | Method of use of a multi-stage reactor-separator with simultaneous product separation A multi-stage reactor-separator for the fermentative production of volatile inhibitory products from non-volatile substrate includes a stirred tank reactor and a packed or tray-type gas-liquid contacting column separator. Each reactor and separator form a... | 08/25/1992 |
| 5093141 | Product and process for production of alcohol-free wines or alcohol reduced wines and brandy The invention relates to a process for the production of alcohol-free wine, i.e. wine containing less than 1% by volume of alcohol, and of wines containing reduced concentrations i.e. 1 to 7% by volume of alcohol with the simultaneous production of brandy... | 03/03/1992 |
| 5035776 | Low energy extractive distillation process for producing anhydrous ethanol A thermally-integrated extractive distillation process for recovering anhydrous ethanol from fermentation or synthetic feedstocks has a distillation train of four columns. Two columns are preconcentrators operated in parallel. The remaining columns are an... | 07/30/1991 |
| 5034238 | Process for the reduction of the alcohol content of alcoholic beverages In a process for the reduction of the alcohol content of alcoholic beverages, in which aromatic substances are extracted with liquid or supercritical CO2, alcohol is separated by distillation and the extracted aromatic substances are at least p... | 07/23/1991 |
| 4995945 | Counter-current gas-liquid contacting device A counter-current contacting device which includes a number of features which increase the efficiency and/or increase the pressure differential across the device is disclosed. Systems for reducing the alcohol content of an alcohol containing beverage or w... | 02/26/1991 |
| 4976974 | Grape juice concentrate and drink In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so produced to a vacuum concentrating column before it ferments, he... | 12/11/1990 |
| 4942045 | Grape juice concentrate In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pre... | 07/17/1990 |
| 4908219 | Process for fermentation In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, ... | 03/13/1990 |
| 4902518 | Low alcohol wine A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction... | 02/20/1990 |
| 4867997 | Process for producing alcohol-reduced or alcohol-free beverages made by natural fermentation A process is described for preparing in particular alcohol-free wine in which by extraction with supercritical CO2 firstly a specific aroma fraction with limited ethanol content is separated from the starting wine. The residual wine is then sub... | 09/19/1989 |
| 4846935 | Concentration of volatile compounds from solid or liquid material A heavy concentration of volatile substances and high degree of purity are achieved in a short time in a closed system by transferring the volatile substances from a vessel containing the gas phase into a condensation vessel by means of a capillary with a... | 07/11/1989 |
| 4775538 | Preparation of alcohol free wine An alcohol free wine beverage is produced by diluting a table wine with demineralized water and feeding the diluted wine to a centrifugal film evaporator where alcohol is stripped from the wine to produce an alcohol free wine base. The wine base is then m... | 10/04/1988 |
| 4769112 | Method for removing water from ethanol A method and apparatus for removing water from a liquid mixture of water and ethanol contacts it with liquid carbon dioxide so that the ethanol is preferentially transferred into solution, dries the solution using an adsorbent, and then recovers dry ethan... | 09/06/1988 |
| 4738930 | Apparatus for continuously recovering ethanol from fermentable sugar solutions Apparatus for continously producing ethanol from fermentable sugar solutions comprises horizontal, tubular mixing and separating vessel having internal rotating plates inclined relative to the horizontal axis of rotation. The yeast charged to the vessel i... | 04/19/1988 |
| 4680179 | Coconut fruit(s) flavored brandy Process of improving the production of Coconut Brandy is disclosed which results in a smoother, mellower distilled spirit than brandy produced by current methods. Specifically, the instant process replaces sulphur with calamansi juice and jackfruit meat a... | 07/14/1987 |
| 4626437 | Method for the preparation of alcohol-free wine There is disclosed a method for preparing an alcohol-free wine product. A completely fermented wine is evaporated to produce a dealcholized wine concentrate and a vapor condensate containing alcohol and aromatic substances. The condensate is separated int... | 12/02/1986 |
| 4600477 | Method of processing fermented liquid A method of processing fermented liquid comprising (a) feeding said fermented liquid into a vacuum vaporizer, (b) heating the feed in said vaporizer to separate it into a vapor and a concentrated liquid fraction, (c) recycling said vapor to said vaporizer by c... | 07/15/1986 |
| 4590085 | Flavor enhancement and potentiation with beer concentrate A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer. There is als... | 05/20/1986 |
| 4576824 | Process for maturing strong beverages A process for maturing strong beverages comprising activation of an oak stave after separation of a matured strong beverage therefrom by a cyclic application of a multimode electromagnetic field of standing waves with a frequency of from 2,000 to 4,500 MH... | 03/18/1986 |
| 4570534 | Reduced alcohol wine and its manufacture A system and method of reducing the alcohol content of wine by exposing an original wine product to an elevated temperature in a centrifugal film evaporator and removing therefrom a liquid phase reduced alcohol wine and a vapor phase of relatively high pr... | 02/18/1986 |
| 4522920 | Production of ethanol A flow of fermenting liquor from a fermentor is separated into a yeast concentrate flow, which is recirculated to the fermentor, and a yeast-free flow which is separated in a simple evaporator unit into a first ethanol-enriched vapor flow and a first liqu... | 06/11/1985 |
