The present disclosure relates to extracts and sweetening compositions that may be wholly derived from fruits of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The extracts have a low mogroside V content. The extracts also have a low monosaccharide content, and can be spray-dried to form a spray-dried product. The extracts may be suitable for use as a bulking agent, and can be combined with a terpene glycoside powder. The extracts and sweetening compositions can be used in a food, beverage, and dietary supplement products. Provided are also methods for preparing such extracts and sweetening compositions.

The present invention concerns a method for separation of (a) potato proteins and insoluble fibers from (b) first salts and phenolic and/or glycoalkaloid compounds in potato fruit juice or a derivative thereof, said method comprising the steps of: (i) providing a potato fruit juice or a derivative thereof, comprising potato proteins; and insoluble fibers; and one or more first salts; and phenolic and/or glycoalkaloid compounds; (ii) subjecting the potato fruit juice or the derivative thereof to a first cross-flow membrane filtration process resulting in a first retentate and a first permeate; and (iii) adding aqueous diafiltration liquid containing one or more salts to the first retentate and performing a second cross-flow membrane filtration as diafiltration, to create a second permeate containing at least a portion of said phenolic and/or glycoalkaloid compounds and salts and a second retentate comprising potato proteins, salts and insoluble fibers.

The present invention further concerns a potato fruit juice product comprising potato protein and insoluble fibers, such as a potato fruit juice product obtainable by the method according to the invention.

The invention concerns a method for the separation of potato proteins from one or more first salts and phenolic and/or glycoalkaloid compounds in potato fruit juice, said method comprising the steps of: (i) providing a potato fruit juice comprising potato proteins, one or more first salts and phenolic and/or glycoalkaloid compounds; (ii) subjecting said potato fruit juice to a first cross-flow membrane filtration process wherein at least a portion of the first salts and at least a portion of the phenolic and/or glycoalkaloid compounds migrate across the membrane into a first permeate and the potato proteins are retained in a first retentate; (iii) adding one or more second salts and water to the first retentate, while continuing the membrane filtration process, to create a diafiltrate containing at least a portion of said phenolic and/or glycoalkaloid compounds and the added second salts and a retentate; and (iv) subjecting the first permeate and/or said diafiltrate from said first cross-flow membrane filtration process to a second cross-flow membrane filtration process.

The present invention concerns a method for separation of (a) potato proteins and optionally insoluble fibers from (b) first salts and phenolic and/or glycoalkaloid compounds in potato fruit juice or a derivative thereof, said method comprising the steps of:

(i) providing a potato fruit juice or a derivative thereof;

(ii) subjecting said potato fruit juice or the derivative thereof to a first cross-flow membrane filtration process resulting in a first permeate and a first retentate;

(iii) adding aqueous diafiltration liquid containing one or more salts to the first retentate and performing a second cross-flow membrane filtration as diafiltration, to create a second permeate being a diafiltrate containing at least a portion of said phenolic and/or glycoalkaloid compounds and salts and a second retentate comprising potato proteins, salts and optionally insoluble fibers;

wherein the pH of the first retentate and the second retentate remains within the range of 4.5 to 8.5 during step (ii) and step (iii), said method further comprising a step of eliminating or reducing enzymatic activity.

An ultra high molecular weight polyethylene (UHMWPE) membrane has at least one nanoporous UHMWPE film, where each of the nanoporous UHMWPE film is biaxial oriented with a thickness of 0.1 to 12 μm and pores that exclude particles in excess of 10 nm with a total porosity of 65 to 75 percent. The nanoporous UHMWPE film can be coated or laminated by a hydrophilic polymer to form a Janus membrane and can be made with a multilayer composite structure. The UHMWPE membrane can be used in a device for molecular distillation (MD), reverse osmosis (RO), or forward osmosis (FO).

A system and method for automatically coring a whole citrus fruit, isolating fiber or substantially whole juice sacs from at least a portion of a whole citrus fruit.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

Beverage products including water collected from the condensation of fruit and vegetable juice are provided, along with methods of making the same. For example, natural fruit and vegetable flavored water beverages and method of making the same are provided.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.