Various juicing devices, systems, and methods are disclosed. The juicing device has mechanical squeezers, combination blades, front trays, and/or control systems for effective pressing.

Various juicing devices, systems, and methods are disclosed. The juicing device has mechanical squeezers, combination blades, front trays, and/or control systems for effective pressing.

Method and systems are disclosed for selectively removing naturally-occurring sugars in beverages in an effective, affordable and scalable manner.

The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed to coffee berry juice products and methods of producing a coffee berry juice product. Especially preferred methods include use of whole coffee berries with increased concentrations of caffeine, chlorogenic acid and terpenes.

Plant (1) for producing juice and/or puree from a food product comprising a first extraction section (10) per subject the food product to a first extraction operation in such a way to obtain a first extracted food product comprising puree, or juice, and a first waste product (102). The plant (1), furthermore, provides a second extraction section (20) positioned downstream of the first extraction section (10), and configured to subject an entering product ad a second extraction operation in such a way to obtain a second extracted food product comprising the puree, or juice, and a second waste product (105). between the first and the second extraction section (10,20) a treatment section (30) is provided into which the quantity of extracted food product entering is equal to the quantity of treated product exiting the same. Furthermore, the first extraction section (10), the second extraction section (20) and the treatment section (30) are provided with respective rotors (15,25,35) configured to rotate about a respective axis, respectively at a first, a second and a third angular velocity (ω1,ω2,ω3) wherein the third angular velocity (ω3) is greater than both the first and the second angular velocity (ω1,ω2), but less than 8000 rpm.

Plant (1) for producing juice and/or puree from a food product comprising a first extraction section (10) per subject the food product to a first extraction operation in such a way to obtain a first extracted food product comprising puree, or juice, and a first waste product (102). The plant (1), furthermore, provides a second extraction section (20) positioned downstream of the first extraction section (10), and configured to subject an entering product ad a second extraction operation in such a way to obtain a second extracted food product comprising the puree, or juice, and a second waste product (105). between the first and the second extraction section (10,20) a treatment section (30) is provided into which the quantity of extracted food product entering is equal to the quantity of treated product exiting the same. Furthermore, the first extraction section (10), the second extraction section (20) and the treatment section (30) are provided with respective rotors (15,25,35) configured to rotate about a respective axis, respectively at a first, a second and a third angular velocity (ω1,ω2,ω3) wherein the third angular velocity (ω3) is greater than both the first and the second angular velocity (ω1,ω2), but less than 8000 rpm.

Methods and formulations for bottled or packaged or canned drinks in which the aqueous phase and capsules including hydrophobic ingredients that coexist with each other without emulsification or dispersion. The aqueous phase may include any consumable liquid including, but not limited to, alkaline water or mineral water or carbonated water or spring water or juice or flavoured drink or any other consumable liquids. The hydrophobic ingredient(s), including oils, liquids and chewables, are encapsulated in capsules, of varying sizes and shapes, made of edible material(s).

Methods and formulations for bottled or packaged or canned drinks in which the aqueous phase and capsules including hydrophobic ingredients that coexist with each other without emulsification or dispersion. The aqueous phase may include any consumable liquid including, but not limited to, alkaline water or mineral water or carbonated water or spring water or juice or flavoured drink or any other consumable liquids. The hydrophobic ingredient(s), including oils, liquids and chewables, are encapsulated in capsules, of varying sizes and shapes, made of edible material(s).

A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70 The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate.

A process and system to produce a fruit or vegetable juice concentrate having clean flavor, color, and aroma with a Brix value between about 30 to about 70 The process includes crushing raw fruit or vegetable to form a juice puree that is enzymatically treated to improve overall yield of juice concentrate. The enzymatically treated juice puree is directed to a separator to separate the liquid juice from the solids. The liquid juice is pasteurized, clarified, and then treated to remove or reduce off-flavor and/or off-flavor precursor compounds to produce the fruit or vegetable juice concentrate.