The present invention relates to a yarrow fresh plant press juice concentrate and a gentle method for its manufacture. The yarrow fresh plant press juice concentrate is used in cosmetic compositions, pharmaceutical compositions, food compositions or food supplements. This invention also relates to new aspects of the use of yarrow. The invention provides the use of yarrow to stimulate the expression of heat shock proteins and/or antimicrobial peptides in skin cells. It also describes the use of yarrow to increase the thermal tolerance of the skin.

This invention provides a process to prepare consumable food and beverage products with reduced carbon-14 (.sup.14C) content. Normal agricultural products capture carbon-dioxide (CO2) with radioactive .sup.14C from atmospheric gases. Agricultural products grown in controlled environments such as a greenhouse with filtered atmospheric gases to remove CO2 with .sup.14C can be harvested and processed into readily consumable products that omit the damage to human DNA that is unavoidable with our current food chain. This process provides food and beverage products with a lower than natural abundance of .sup.TAC for consumption.

This invention provides a process to prepare consumable food and beverage products with reduced carbon-14 (.sup.14C) content. Normal agricultural products capture carbon-dioxide (CO2) with radioactive .sup.14C from atmospheric gases. Agricultural products grown in controlled environments such as a greenhouse with filtered atmospheric gases to remove CO2 with .sup.14C can be harvested and processed into readily consumable products that omit the damage to human DNA that is unavoidable with our current food chain. This process provides food and beverage products with a lower than natural abundance of .sup.TAC for consumption.

The invention relates to a continuous process for freezing a flow of aqueous material in liquid form and moving the aqueous material through at least one tube from an inlet of the tube to an outlet of the tube so as to form a breakable or cuttable frozen extrusion without bursting the tube. The process creates an extruded material that comprises liquid aqueous material entrapped between frozen aqueous material to self-lubricate the extrusion as it moves through the tube. An apparatus for carrying out the process of the invention is also provided.

The invention relates to a continuous process for freezing a flow of aqueous material in liquid form and moving the aqueous material through at least one tube from an inlet of the tube to an outlet of the tube so as to form a breakable or cuttable frozen extrusion without bursting the tube. The process creates an extruded material that comprises liquid aqueous material entrapped between frozen aqueous material to self-lubricate the extrusion as it moves through the tube. An apparatus for carrying out the process of the invention is also provided.

A process for producing a hemp powder with a preserved full spectrum nutritional complex from the whole plant. The process includes juicing fresh vegetation from the Cannabis sativa plant. The juiced product may be disposed in freezing vessels and flash-frozen at a temperature that preserves the molecular integrity of the molecular structure of the nutrients. In turn, the frozen juiced product may be freeze-dried to prepare a water-soluble powder that provides a synergistic entourage effect by preserving the full spectrum nutritional complex of the whole plant from which the powder is derived. In turn, the powder may be used in a variety of contexts.

A process for producing a hemp powder with a preserved full spectrum nutritional complex from the whole plant. The process includes juicing fresh vegetation from the Cannabis sativa plant. The juiced product may be disposed in freezing vessels and flash-frozen at a temperature that preserves the molecular integrity of the molecular structure of the nutrients. In turn, the frozen juiced product may be freeze-dried to prepare a water-soluble powder that provides a synergistic entourage effect by preserving the full spectrum nutritional complex of the whole plant from which the powder is derived. In turn, the powder may be used in a variety of contexts.

A method for producing stable and bioavailable Actinidia deliciosa powder from kiwifruit, including drying kiwifruit pulp to form dried pulp, separately drying kiwifruit skin to form a dried skin, measuring the insoluble fiber content of the dried pulp and the dried skin, and making a blend by adding the dried skin to the dried pulp in an amount to obtain an insoluble fiber content of 10-15% in the blend. The Actinidia deliciosa powder is free of artificial additives, anti-caking agents, or flow agents and has a moisture content of less than about 2.5%.

It is an object of the present invention is to obtain a solid-liquid distribution detecting apparatus that detects solid-liquid distribution in a solid-liquid separation column. A solid-liquid distribution detecting apparatus (20) of the present invention detects solid-liquid distribution of a content in a solid-liquid separation column (10) of a freeze concentration device and includes a sound source (21) that emits a sound wave to the column surface of the solid-liquid separation column (10), a measuring device (22) that measures a resonance waveform on the surface of the column, and an analysis device (24) that analyzes the resonance waveform measured by the measuring device (22) and determines a solid-liquid distribution state of the content in the solid-liquid separation column based on the analysis result.

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.