The present disclosure disclosed is a method for reducing the purine content of soybean milk, which belongs to the technical field of food depurination. According to the method, purine-reducing soybeans are taken as raw materials, and macromolecular purine in a bound state is selected to be hydrolyzed into small molecules according to different existence forms of purine in soybeans, and then micromolecular purine is adsorbed and removed by an adsorbent. The method is high in feasibility and good in removal effect. The soybean milk of the present disclosure is safe and non-toxic, high in purine removal rate, and low in nutrient loss, has no obvious change in mouth feel compared with common soybean milk, and can be used as a safe food for gout patients.

The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20 C. of at least 12.1 wt % (by weight of total fat).

The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20 C. of at least 12.1 wt % (by weight of total fat).

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

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

Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are described.

The present invention discloses a process for the treatment of spent media from vegetable pickle, comprising the steps of a) adding activated carbon to the spent media and heating the media to a temperature of at least 40? C., b) circulating said heated media from step a) through a charge modified depth filter sheet, c) passing the filtrate from step b) through a membrane filter, d) circulating the filtrate from step c) through an ultra violet filter, e) adding sulphites to the filtrate of step d), and f) adding acetic acid or natural alcohol vinegar to the filtrate of step e) to produce the treated spent media. The treated spent media obtained from said process possess enhanced shelf life of upto one year, possess desirable organoleptic, physical, chemical and biological properties as that of fresh media and is suitable for vegetable pickling.

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

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

A method of making a solution containing glucose and galactose. The method includes the steps of reducing the concentration of non-protein nitrogen-containing (NPN) compounds in a dairy by-product stream comprising lactose to yield a reduced-NPN dairy by-product stream; and contacting the reduced-NPN dairy by-product stream of step (a) with an acid catalyst at a temperature of from about 120 C. to about 200 C., and for a time of from about 1 minute to about 180 minutes, wherein at least a portion of the lactose contained in the reduced-NPN dairy by-product stream is hydrolyzed to monosaccharides comprising glucose and galactose. The dairy by-product stream may be ultrafiltered prior to reducing its NPN concentration.