An oil recovery extraction system includes a feeding and weighing system to weigh fruit and feed the fruit to an oil recovery extractor; extraction rollers that perforate a surface of the fruit to allow oil to flow out from the surface into the emulsion extractor reservoir; and a fruit washing system to spray the fruit with potable water to wash oil remaining on the fruit after the fruit has left the oil emulsion extractor reservoir; wherein an oil-water emulsion from the oil emulsion extractor and an oil-water emulsion from the fruit washing system are combined into an oil-emulsion; and a process control system to measure and control operational parameters of the machine, including calculating a setpoint feed flow of the fruit, then measuring and controlling the feed flow of fruit based on the setpoint, and further calculating a setpoint flow of potable water, heavy phase, then measuring and controlling the flows.

The present invention primarily relates to a process for producing a preparation for nourishment or pleasure, preferably a beverage or a convenience food, such as a soup, a sauce or a snack, or semi-finished product for the production of a preparation for nourishment or pleasure, preferably a beverage or a convenience food, such as a soup, a sauce or a snack, the process comprising preparing a dispersion, in particular an emulsion, by mixing a functional agent, preferably flavoring, a tea extract and water with each other, and optionally drying the emulsion. The present further relates to related processes, products and uses.

Described are liquid compositions that contain a desired (e.g., extracted) plant material such as cannabinoid, terpene, terpenoid, or the like, contained, e.g., dissolved, suspended, or emulsified, in the liquid, which contains surfactant; methods of preparing these types of liquid compositions; and methods of processing this type of liquid composition to collect, isolate, concentrate, or purify a desired target material contained in the liquid composition.

A method for making a taste modifying ingredient is provided. The method includes a) heating barely grain at from about 100? ? C. to about 300? C. for about 1.5 minutes to about 30 minutes to; b) treating the barley grain with a solvent to obtain an extract; and c) recovering the extract, for use as a taste modifying ingredient.

The invention for which the protection is requested consists of a procedure for extracting a flavoring without caloric value based on sugar cane concentrates of the intermediate honeys and molasses obtained from sugar extraction by the sugar mills, which is mixed with artificial high yield sweeteners, where said additive provides said high yield sweeteners with the flavor of sugar cane.

The invention relates to a method for obtaining etheric oils and/or constituents of etheric oils from the peel of citrus fruit and/or herbs that have a high residual moisture content comprising the steps a) extraction of the moist extraction material with an extraction agent mixture comprising at least one polar and at least one non-polar solvent for obtaining a miscella, wherein the extraction material is selected from citrus fruit peel and/or residues from the juice production from citrus fruits and/or herbs, wherein the extraction material has a residual moisture content of 5 to 95% by mass, measured on the total mass of the extraction material, wherein the extraction agent mixture contains at least one non-polar solvent in a proportion of 45 to 95% by volume, measured on the total volume of the extraction agent mixture, wherein the extraction agent mixture has a temperature above ambient temperature but below the boiling point of the lowest boiling-point solvent or of the lowest boiling-point azeotrope of the extraction agent mixture; b) separating the miscella from the extraction material; c) distillative separation of the miscella or distillative separation of the extraction agent mixture from the etheric oil and/or the constituents of the etheric oils.

A process for isolating a taste-modifier component useful for food, beverage, nutraceutical, or pharmaceutical applications is shown. A pulverized fruit- or vegetable-based feedstock is combined with a natural, edible solvent to produce a heterogeneous mixture. A liquid phase isolated from this mixture is contacted with an acidic ion-exchange resin to sequester a basic taste-modifier component. The resin is then treated with a dilute aqueous solution of an alkali metal hydroxide to elute the taste-modifier component. The taste-modifier component, which is further activated by mild heating, is combined with vitamins, flavors, and other food additives and is incorporated into aqueous, oil-based, or powder-based taste-modifier compositions that have improved efficacy compared with previously known taste-modifiers.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The invention relates to a method for obtaining value-determining contents, such as flavouring substances, vitamins, and polyphenols, from foods (13), having the following steps: a) providing a food (13), b) adding a plant oil (15) as an extractant, c) grinding the food (13) and the plant oil (15) into a mash (21), and d) separating the mash into an extraction phase, which is an oil phase (25), and a solid phase (29) as a raffinate phase. The food (13) and the plant oil (19) are ground very finely, said grinding process being defined in that the food (13) together with the plant oil (15) is ground until the oil phase (25) has an average particle size of less than 300 m, preferably less than 100 m, particularly preferably less than 20 m.