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| Number | Title | Issue Date |
| 8017171 | System and method for continuous steam injected citrus peel cellular expansion A system and method for processing citrus peel treating by injecting steam into citrus peel. ... | 09/13/2011 |
| RE41537 | Citrus peel juice Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove na... | 08/17/2010 |
| 7485332 | Citrus peel juice Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove na... | 02/03/2009 |
| 7235275 | Process for preparing orange oil A process for preparing an orange oil comprising the steps of mixing a raw material oil containing valencene with a high-boiling solvent having a boiling point exceeding 240° C. under normal pressure, to give a mixture, and fractionally distilling the mixture obtai... | 06/26/2007 |
| 7235306 | Flavor barrier A heat sealable barrier layer for food and beverage cartons is provided, the barrier layer including an additive material which reduces the amount of essential oil scalping from citrus products. Additionally, a carton coating layer and process is provided for reduci... | 06/26/2007 |
| 7230027 | Anti-first-pass effect compounds Compositions, methods, etc. for addressing the first-pass effect. ... | 06/12/2007 |
| 7229828 | Sugar cane production Plants, particularly sugar cane plants, are reproduced using explant material which may be derived from leaves, shoots, roots and other plant parts. Somatic embryos are produced by culturing immature embryos from the explant material and then culturing mature, somat... | 06/12/2007 |
| 7122218 | Taste enhancer A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the tastes inherent to the food, such as volume, juiciness, body, and mi... | 10/17/2006 |
| 7115298 | Dried citrus peel supplement for use in commercial poultry feed Disclosed is an improved poultry feed diet composition and uses incorporating the feed composition. The feed composition includes byproduct or waste material from citrus juice extraction. The citrus byproduct or waste is at a concentration characteristic of a feed s... | 10/03/2006 |
| 7108887 | Juice processing incorporating resin treatment Juices are processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the juice with an adsorptive rein in order to provide an enhanced fruit juice supply. Preferred juices are citr... | 09/19/2006 |
| 7094317 | Process of manufacturing and using highly refined fiber mass The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an a... | 08/22/2006 |
| 7074448 | Juice deacidification A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that te... | 07/11/2006 |
| 7074300 | Cellulose fiber-based compositions and their method of manufacture The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate re... | 07/11/2006 |
| 7060313 | Citrus peel processing system and method A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel. ... | 06/13/2006 |
| 7022368 | Process for producing sugars and acids-rich juice and phytochemical-rich juice A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively l... | 04/04/2006 |
| 6991822 | Apparatus and method for moving a workpiece through an opening in a container An apparatus and method for narrowing and moving a workpiece from a fruit or vegetable through an opening in a container wherein the workpiece is relatively wider than the opening is provided. The apparatus has a plunger with an extension portion slidably movable wi... | 01/31/2006 |
| 6797303 | Carotenoid extraction process Carotenoids are extracted from plant matter by mixing the plant matter and water to obtain a mixture of no greater than 10° Bx, crushing the mixture to obtain a pulp and a serum, and extracting the pulp to obtain a carotenoid containing plant oleoresin. ... | 09/28/2004 |
| 6797300 | Composition for preserving fresh cut flowers, fresh fruits and vegetables without the use of refrigeration A method of producing and using a solution, and the solution itself, for extending the shelf life of fresh flowers, fruits and vegetables after they are harvested which includes the steps of extracting juice from the flowers, flowering plant parts, fruits or vegetab... | 09/28/2004 |
| 6797301 | Fungicide compositions for protecting fruits A fungicide composition useful for fighting against phytopathogenic fungi infesting or cable of infesting fruits contains a) at least a fungicide compound inhibiting mitochondrail respiration and b) at least a fungicide compound inhibiting sterol biosynthesis. A met... | 09/28/2004 |
| 6787172 | Method of making flavedo powder for enhancement of orange juice and products thereof Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent ... | 09/07/2004 |
| 6753019 | Food supplement A food supplement which has beneficial effects for bowel health, and a method of preparing the food supplement are disclosed. The food supplement is derived from fiber extracts from two or more types of fruit or vegetables. The fiber extracts have a majority of solu... | 06/22/2004 |
| 6660766 | Anti-first-pass effect compounds Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.... | 12/09/2003 |
| 6569424 | Bacterial strain, processes plant extracts, compositions containing same, processes for their preparation and their therapeutic and industrial applications The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived materia... | 05/27/2003 |
| 6544577 | Debittered citrus pulp and processing Citrus pulp products are provided which incorporate components from pulp material separated from a citrus juice source. Naringin, limonin or other bitterant levels are reduced substantially in the pulp components. In particular applications, the debittere... | 04/08/2003 |
| 6495193 | Citrus flavor having high stability, method of preparation thereof and food and drink product containing said flavor A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water solub... | 12/17/2002 |
| 6482455 | Natural source composition for the control of post-harvest pathologies and methods of application The composition contains a fundamental active ingredient consisting of the association of thymol, eugenol and cinnamaldehyde, a secondary active ingredient consisting of the association of cuminaldehyde, geraniol, vanillin, borneol, menthol, anethole, ter... | 11/19/2002 |
| 6465019 | Health-improving spice composition The present invention relates to a spice composition comprising 1 to 30 % by weight of garlic, 10 to 50% by weight of onion, 0.2 to 10% by weight of ginger, 5 to 40% by weight of jujube, and 10 to 50% by weight of citrus peel or an extract thereof or 1 to... | 10/15/2002 |
| 6426107 | System and method for processing citrus fruit with enhanced oil recovery and juice quality A method and system of processing citrus fruit is shown. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamb... | 07/30/2002 |
| 6365212 | Method of making a flavedo powder for enhancement of orange juice and product thereof Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is dried and reduced in... | 04/02/2002 |
| 6342261 | Method of preserving foods using noble gases A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.... | 01/29/2002 |
| 6309687 | Anti-first-pass effect compounds Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.... | 10/30/2001 |
| 6287618 | Method of production of citrus concentrated aroma and method of preparation of flavorous composition or drink using the resulting flavorous component The invention provides a method of the preparation of a citrus concentrated aroma component which has flavorous strength sufficient to be used as a flavor and fragrance's raw material, imparts a fresh feeling, fruit juice feeling and natural feeling to dr... | 09/11/2001 |
| 6255337 | Anti-first-pass effect compounds and citrus extract First-pass effective substances derived from citrus.... | 07/03/2001 |
| 6251466 | Particulate natural fruit product and method of making same The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate nat... | 06/26/2001 |
| 6248382 | Process for reducing the patulin concentration in fruit juices A procedure for reducing the patulin content in a fruit juice which includes presenting the juice to a resin material having in abundance micropores of less than 20 Å minimum pore width and at least a pore surface capable of retaining patulin by the forc... | 06/19/2001 |
| 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 |
| 6183795 | Method for producing shattered preservative-free dried fruit or vegetable pieces A method of producing shattered, preservative-free dried fruit or vegetable pieces. Preferably, low moisture fruit is cryogenically frozen and the frozen fruit is then impacted (preferably using a roller mill or tumbler) to produce randomized, shattered f... | 02/06/2001 |
| 6162479 | Anti-first-pass effect compounds Safe, effective first-pass inhibiting compounds and citrus-derived substances are provided. Formulations containing the compounds are also provided as are methods for inhibiting the first pass effect.... | 12/19/2000 |
| 6162475 | Edible food coatings containing polyvinyl acetate Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss.... | 12/19/2000 |
| 6143347 | Early season not from concentrate orange juice and process of making Not from concentrate orange juice is provided which includes as a freshly squeezed orange juice component juice extracted from an early season round orange cultivar which has a color intensity in excess of that provided by Hamlin cultivars which are harve... | 11/07/2000 |
