Abstract: The present application relates to methods for producing beverages with low levels of acids, cations and/or sugars. The methods comprise the step of removing acidic ions through an AX-REED membrane stack and optionally removing cations through a CX-REED membrane stack. In certain embodiments, the AX-REED and the CX-REEF membrane stacks are operated in parallel. The methods may also comprise a step of converting sugar to organic acid, while simultaneously removing the generated organic acid through the AX-REED membrane stack. The sugar may for example be converted with the aid of enzymes and/or microorganisms.

Abstract: The purpose of the present invention is to provide a technique whereby the flavor of products such as fermented milk that use the Bifidobacterium bacteria can be improved while maintaining the effect of the Rubus suavissimus S. Lee for improving the viability of the Bifidobacterium bacteria. Provided is a fermented food that includes: a Rubus suavissimus S. Lee essence obtained as a concentrate through electrodialyzing a Rubus suavissimus S. Lee extract added with an inorganic salt; and bacteria of the genus Bifidobacterium. Also provided is a method for producing such fermented foods.

Abstract: A process for simultaneously controlling the pH and level of target ions of a liquid composition, more particularly the use of Reverse Electro-Enhanced Dialysis (REED) for extraction of low-molecular, charged species generated in a reactor. Even more particularly, the invention relates to a process for simultaneous pH control and control of inhibitors in an ongoing fermentation or catalytical system, where the pH is controlled by at least one primary Reverse Electro-Enhanced Dialysis (REED) stack and the level of target ions by at least one secondary REED stack, where the primary REED is one of a Cation REED (CX-REED) or an Anion REED (AX-REED) and the secondary REED is the other of a CX-REED and an AX-REED.

Abstract: The invention proposes a device for decaffeinating a liquid. The device includes at least one cathode electrode and at least one anode electrode which are spaced apart and which are immersed in the liquid; a power supply coupled to the at least one cathode electrode and the at least one anode electrode and configured to apply power thereto, wherein the at least one cathode electrode and the at least one anode electrode are configured to generate an electric field in the liquid upon application of the power to attract caffeine molecules in the liquid to the at least one cathode electrode; wherein the at least one cathode electrode is made of or coated with an absorbing material configured to absorb at least part of the caffeine molecules that are attracted to the at least one cathode electrode.

Abstract: The present invention relates to a novel solvent-free process for the production of protein-, starch- and fiber-enriched fractions or fractions rich in specific compounds from pulses, grains, oilseeds, and dried fruits. Unlike conventional wet processes, this dry process preserves the natural configuration and structure of separated components. This process employs a tribo-electrostatic technique to selectively charge proteins, carbohydrates, fibers, and other components in pulses, grains, oilseeds, and dried fruits and separates them based on the magnitude and type of their charge.

Abstract: The invention described herein relates to a process for the simultaneous concentration and rectification of grape must with the retention of the volatile aromas precursors. The process consists in the integration of nanofiltration in concentration/diafiltration modes, with electrodialysis. The nanofiltration membranes exhibit selective permeation controlled by steric hindrance mechanisms and/or electrostatic interactions.

Abstract: A process for the isolation and/or purification of a desired component, particularly 3?sialyl lactose, from whey, particularly cheese whey, comprising the steps of: optionally subjecting the whey to ultrafiltration to provide a protein concentrate and a whey permeate; contacting the whey or whey permeate with at least one series of ion exchange resins, said series comprising a first weak acid cation resin, a first weak base anion resin, a second strong acid cation resin, a second weak base anion resin to demineralize the whey permeate; contacting this demineralized permeate with two final ion exchange resins comprising a strong acid cation resin and a final weak base anion resin, wherein the desired component, such as 3? sialyl lactose, is taken up on the final anion resin; and eluting the desired component from the final anion resin.

Abstract: A beverage sterilisation device comprises a housing defining an inner space, and having a first and a second end. An electrically insulated fluid path-defining conduit extends through the inner space from the first end to the second end. A first electrode has a first part positioned adjacent to the fluid path and a second part extending perpendicular to the first part. A first counter electrode defines together with the first electrode a first capacitor, and a second electrode having a third part and a fourth part. The third part is positioned adjacent to the fluid path, and the fourth part extends substantially perpendicular to the third part. A second counter electrode defines together with the second electrode a second capacitor. The first counter electrode and the second counter electrode are short-circuited by an electrical connection, and a conductive device is electrically connected between the first electrode and the second electrode.

Abstract: A process for the demineralization and fractionation of cheese whey or raw milk comprising the steps of: a) subjecting the whey or raw milk to ultrafiltration to provide a retentate fraction and a permeate fraction; b) concentrating the permeate fraction by means of nanofiltration; c) subjecting the nanofiltration retentate to ion permeation chromatography at elevated temperatures of between 50° C. and 80° C. using an appropriate resin; and d) eluting the nanofiltration retentate with water in various fractions to obtain fractions which may be low in mineral content and/or high in 3?-sialyl lactose content and/or high in other desirable components.

Abstract: The invention proposes a device for decaffeinating a liquid. The device comprises at least one cathode electrode and at least one anode electrode which are spaced apart and which are immersed in the liquid; a power supply coupled to the at least one cathode electrode and the at least one anode electrode and configured to apply power thereto, wherein the at least one cathode electrode and the at least one anode electrode are configured to generate an electric field in the liquid upon application of the power to attract caffeine molecules in the liquid to the at least one cathode electrode; wherein the at least one cathode electrode is made of or coated with an absorbing material configured to absorb at least part of the caffeine molecules that are attracted to the at least one cathode electrode.

Abstract: Process for extracting unwanted acidic compounds from a drinkable liquid which comprises: arranging, in a first tank (2), a liquid (L) comprising at least one unwanted acidic compound; conveying the liquid (L) to a membrane separation unit (3); separating, in the membrane unit (3), the liquid (L) into a retentate (R) and a permeate (P) mainly containing the unwanted acidic compound; adjusting the conductivity of the permeate (P) at a minimum threshold value greater than 200 ?S susceptible to dissociate at least a fraction of the unwanted acidic compound into corresponding ions; flowing the permeate (P) through an electrodialysis unit (6), extracting at least part of said ions, to obtain one concentrate (C), containing the aforesaid ions, and one deacidified permeate (Pd) substantially without such ions; mixing the deacidified permeate (Pd) with the retentate (R) to obtain the deacidified final drinkable liquid.

Abstract: Methods and systems for fluid stabilization are provided. The system includes a first electrical field generator positioned adjacent to a first passage. The first electrical field generator imparts a first electrical field to a fluid flowing through the first passage such that first particles and second particles entrained in the fluid are charged to a first polarity. A first collector positioned within the first passage collects the first particles charged in the fluid. A second electrical field generator positioned adjacent to a second passage is downstream from the first electrical field generator. The second electrical field generator imparts a second electrical field to the fluid discharged from the first passage and substantially neutralizes the second particles entrained in the fluid.

Abstract: An object of the present invention is to remove or reduce iodine contained in a marine natural product extract, while maintaining the original flavor, taste, appearance, etc. of the marine natural product extract before processing. A first anion exchange membrane (5) and a second anion exchange membrane (6) are sequentially arranged from the anode (3) side. Between the anion exchange membranes (5, 6), an extract receiving compartment (9) is formed and fed with a marine natural product extract (21). An iodine recovery compartment (8) is formed on the anode side of the first anion exchange membrane (5). A replenisher receiving compartment (10) is formed on the cathode side of the second anion exchange membrane (6) and fed with a replenisher containing chlorine ions (24).

Abstract: The invention relates to a method for extracting molecules of interest from a plant matrix, the method including the following steps: electrically processing the plant matrix by means of pulsed power; diffusing the molecules of interest from the processed plant matrix in a hydroalcoholic solvent and/or a solvent including ethyl acetate; and recovering the molecules of interest that were diffused.

Abstract: The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material.

Abstract: A beverage sterilisation device comprises a housing defining an inner space, and having a first and a second end. An electrically insulated fluid path-defining conduit extends through the inner space from the first end to the second end. A first electrode has a first part positioned adjacent to the fluid path and a second part extending perpendicular to the first part. A first counter electrode defines together with the first electrode a first capacitor, and a second electrode having a third part and a fourth part. The third part is positioned adjacent to the fluid path, and the fourth part extends substantially perpendicular to the third part. A second counter electrode defines together with the second electrode a second capacitor. The first counter electrode and the second counter electrode are short-circuited by an electrical connection, and a conductive device is electrically connected between the first electrode and the second electrode.

Abstract: The invention relates to an improved method for producing D-pantothenic acid and/or salts thereof and to the use thereof as an additive for animal feed.

Abstract: A method of enhancing food properties by electroporating a food using electrical pulses. The pulses are high-voltage pulses, and the food contains cells that become permeable from the electroporation. The food is exposed to food agents, which diffuse into the food's cells to enhance properties of the food.

Abstract: A method for producing fruit or vegetable paste, fruit or vegetable juice concentrate, and similar food products by using Complete Fractionation with Reverse Osmosis.

Abstract: The invention relates to a serum protein product, suitable as an ingredient for foods and therapeutic compositions, in particular infant and baby foods. The invention also provides a method for the preparation of the serum protein product, based on micro filtration of milk. The invention provides a method for the preparation of a serum protein product, comprising the preparation of a permeate through micro filtration of cow's milk at a temperature of between 10 and 20° C. utilizing a membrane having a pore size of between 0.3 and 0.5 ?m.

Abstract: The invention described herein relates to a process for the simultaneous concentration and rectification of grape must with the retention of the volatile aromas precursors. The process consists in the integration of nanofiltration in concentration/diafiltration modes, with electrodialysis. The nanofiltration membranes exhibit selective permeation controlled by steric hindrance mechanisms and/or electrostatic interactions.

Abstract: A process has been found for demineralizing whey which results in usable by-product streams, comprising softening the whey, and then applying bipolar electrodialysis to the softened whey to recover valuable by-products and product streams, demineralized whey, dilute acid and dilute caustic.

Abstract: A tea extract comprising tea solids derived from an aqueous infusion of tea plant material, said tea extract comprising magnesium, manganese, calcium and potassium ions in such amounts that the Euclidean Distance calculated using Formula (I) in which [Mg] is the concentration of magnesium ions in ppm, [Mn] is the concentration of manganese ions in ppm, [Ca] is the concentration of calcium ions in ppm and [K] is the concentration of potassium ions in ppm is less than 1.76.

Abstract: Nitrate nitrogen is removed from a vegetable juice by first concentrating the vegetable juice to Brix concentration 10-60%, or preferably 20-40%, to obtain a concentrate and subjecting this concentrate to electrodialysis.

Abstract: The present invention relates to a process for the crystallization of a solid phase from a liquid, characterized in that the liquid during crystallization is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequency that nucleation of stable crystals in the liquid is induced without exceeding the cavitation threshold and the occurrence of transient cavitation and the accompanying flavor deterioration is avoided. The liquid preferably is a triglyceride oil such as a vegetable oil or animal fat, e.g. liquefied milk fat.

Abstract: A method of raising the concentration of a liquid mixture utilizes osmotic distillation to transfer a volatile liquid component from the mixture in contact with one side of a nonporous, preferably high free volume, gas permeable membrane to a strip solution in contact with the other side of the membrane. Due to its nonporous nature the gas permeable membrane resists penetration and wetting by oily components that may be present in the feed mixture. Similarly, occlusion of the membrane by solids is resisted. Preferably, an amorphous copolymer of perfluoro-2,2-dimethyl-1,3-dioxole is useful for the gas permeable membrane. Osmotic distillation utilizing such high free volume, nonporous gas permeable membranes can concentrate difficult liquid mixtures such as pulpy fruit juices and especially, limonene-containing juices, for example, orange juice. The process can be operated at high flux for long durations between membrane cleanings.

Abstract: A method of raising the concentration of a liquid mixture utilizes osmotic distillation to transfer a volatile component from the mixture in contact with one side of a nonporous, preferably high free volumes, gas permeable membrane to a strip solution in contact with the other side of the membrane. Due to its nonporous nature the gas permeable membrane resists penetration and wetting by oily components that may be present in the feed mixture. Similarly, occlusion of the membrane by solids to resisted. Preferably, an amorphous copolymer of perfluoro-2,2-dimethyl-1,3-dioxole is useful for the gas permeable membrane. Osmotic distillation utilizing such high free volume, nonporous gas permeable membranes can concentrate difficult liquid mixtures such as pulpy fruit juices and especially, limonene-containing juices, for example, orange juice. The process can be operated at high flux for long durations between membrane cleanings.

Abstract: A liquid milk product, including a milk and a whey, but other than sweet whey, is demineralized by an electrodeionization process by passing the product to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Abstract: A deactivation approach for deactivating microorganisms in a high-strength-electric field treatment system, can be characterized as an apparatus for reducing microorganism levels in products. The apparatus has an inlet tube of substantially uniform cross-sectional area extending from a distance before a treatment zone to at least into the treatment zone; a substantially ogival electrode nose positioned in the treatment zone; and an outer electrode forming an interior of the inlet tube in the treatment zone.

Abstract: Sweet whey is demineralized by an electrodeionization process by passing sweet whey to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Abstract: Apparatus and method for separating a charged substance from a conductive fluid in which the conductive fluid is transported to a charged substance separation assembly where an electrostatic field is imposed to separate the charged substance from the fluid which passes through a porous separator and is collected.

Abstract: Methods and apparatus are provided for osmotic distillation employing dehydrating aqueous solutions of potassium salts of phosphoric acid, pyrophosphoric acid, acetate, and blends thereof. Methods are also provided for the simultaneous osmotic distillation and removal of carbon dioxide from a sample of relatively low osmotic pressure employing alkaline potassium orthophosphate and pyrophosphate dehydrating solutions.

Abstract: In a microbial process for producing 2-keto-L-gulonic acid (hereinafter sometimes referred to as 2KGA) by fermentation or microbial cell reaction with at least one microorganism capable of producing 2KGA, wherein the improvement comprises taking out, from the fermentation broth or microbial cell reaction mixture, the produced 2KGA alone or together with a low molecular-weight cation as the counter ion by electrodialysis.

Abstract: A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions. First, the fruit is brined using conventional techniques. The fruit is then leached or flushed with water to reduce the concentration of brine materials. The discharge stream from the leaching process is separated into a sugar solution and a brine solution, preferably through desalting electrodialysis. The dilute sugar solution is returned to the leaching process to return the natural sugar and color to the fruit. The brine solution preferably is returned to the brining process.

Abstract: Apparatus and method for decaffeinating a liquid, especially brewed coffee in which caffeine is removed by imposing an electrostatic field in counteracting relationship to the flow of the coffee and drawing the caffeine to and retaining the caffeine on an ionic resin.

Abstract: Apparatus and method for decaffeinating a liquid, especially brewed coffee in which caffeine is removed by imposing an electrostatic field in counteracting relationship to the flow of the coffee and drawing the caffeine to and retaining the caffeine on an ionic resin.

Abstract: Skimmed milk is subjected to acidification by electrodialysis in one or two successive three-compartment electrodialyzers. The resulting milk is at a pH of 4.5 or 2.8. Milk at a pH of 4.5 may be used for obtaining refined casein as a substitute for rennin casein. Milk at a pH of 2.8 when sterilized and filtered to selectively extract a whey permeate and serum proteins becomes casein in its natural state soluble at a pH in the range 2.8 to 4, which casein may be neutralized in a two-compartment electrodialyzer. The acid permeate is passed over a strong cationic resin in order to be used as an acid agent in the initial electrodialyzers.

Abstract: Lactose containing physiologically-active sialic acids can be obtained by isolating and recovering the sialic acids together with lactose from a permeate or deproteinization solution obtained by ultrafiltration or heat treatment of whey or skim milk. The sialic acids-containing lactose is useful as an effective ingredient for foods, drugs, feeds, etc.

Abstract: A process is provided for sterilizing or pasturizing aqueous fluids by reducing the pH of a fluid in a first compartment of an electrolytic cell, maintaining the fluid with the reduced pH at a sterilizing temperature for a sufficient time to reduce the concentration of microbial cells in the fluid. The pH sterilized fluid is restored in a second compartment of an electrolytic cell.

Abstract: A process is provided for reducing the concentration of microbial cells in a flowable fluid by dividing the fluid into a sterile permeate and a retentate reducing the pH of the retentate in an electrolytic cell, heating the retentate to reduce the concentration of microbial cells therein and increasing the pH of the permeate in an electrolytic cell and combining the retentate and permeate.

Abstract: Liquid comestibles are electrolytically treated to lower the pH thereof and the electrolytically treated liquid comestible is pasteurizable at temperatures lower than those normally used to effect pasteurization.

Abstract: A process for deproteinizing milk products, such as milk or whey, is disclosed. In connection with the steps of acidifying and heating the milk product, the milk product is also demineralized at least to some extent prior to the precipitation of the serum proteins. By means of this demineralization, a destabilization of the proteins is attained, allowing these serum proteins to be precipitated by acidification and heating. The milk products may be deproteinized in dependence upon the degree of demineralization, and the amount of serum protein can be reduced to approximately 0.2% or less. Also, partial or complete demineralization of milk proucts permits a lower acid proportion in the product by maintaining acidification at the same pH value. Reduced acidification time is also noted.

Abstract: The invention relates to a process for the decationization of by-products of milk, particularly whey for cheesemaking, by ion exchange, comprising passing the by-product in liquid form successively through a weak cationic resin and then through a strong cationic resin and then regenerating the resins by passing an acid successively through the strong cationic resin and then through the weak cationic resin.This process enables the strong cationic resin to be utilized to 90% of its capacity and from 30 to 40% of regeneration reactant to be saved. The product obtained serves as an intermediate in the production of lacto-proteins and demineralized lactoserum products suitable for human and animal nutrition.

Abstract: Catalytic chemical and biochemical conversion reactions are carried out in a novel compartmentalized catalytic reactor which enables the energy-efficient coupling of the conversion reaction with various energy-consuming post-conversion operations. The catalytic reactor is compartmentalized by means of a multilayer composite membrane comprising a catalytic membrane layer and one or more permselective membrane layers. The arrangement and properties of the membrane layers are such as to enable the free energy change of the conversion reaction to be utilized as the required energy source for effecting various post-conversion operations, including product separation, recovery and enrichment, and second-stage catalytic conversions with unfavorable reaction equilibria.

Abstract: Processes and apparatus are disclosed for recovering free organic acids from aqueous solutions in which they occur at least in part as free acid together with other organic matter comprising:(a) passing said solution through a de-acidifying chamber (compartment, cell, space) in an electrodialysis ("ED") apparatus, said de-acidifying chamber defined on each face thereof by membranes substantially permeable to anions, said membranes separated from each other by turbulence promoting spacers, such ED apparatus also comprising an organic acid receiving chamber juxtaposed to one face of said de-acidifying chamber;(b) passing a direct electric current (which may include alternating current components) through said ED apparatus in a direction to cause anions of said organic acid and hydronium cations to migrate into said organic acid receiving chamber; and(c) recovering from said organic acid receiving chamber a solution comprising free organic acid.

Abstract: A process for producing whey derived products suitable for use in infant food formulas from edible cheese whey. The cheese whey is subjected to ultrafiltration to produce a protein-rich retentate and a lactose-rich permeate. The permeate is then partially demineralized as by electrodialysis, and blended with the protein-rich retentate. Also products produced by the process.

Abstract: The susceptibility to color and flavor loss of liquid containing comestibles due to oxidative deterioration during storage is reduced by placing the comestible in the cathode compartment of an electrochemical cell in which the compartments of the cell containing the anode and cathode are separated by a cation permeable membrane and the anode compartment contains a highly dissociatable, non-oxidizable inorganic acid electrolyte, and thereafter subjecting the comestible to a high density current for a short period of time sufficient to generate hydrogen at the cathode to remove oxygen from the comestible but insufficient to effect a substantial chemical change in the comestible. The deoxidized comestible is then stored in a hermetically sealed container in which air is substantially absent.

Abstract: A process for reducing the acidity of a coffee extract is described in which the coffee extract undergoes electrodialysis. The non-cathodic extract is collected, contacted with subdivided chitosan and, after removal of the chitosan, is mixed with at least a part of cathodic extract to provide a deacidified coffee extract.

Abstract: A high yield of relatively pure lactose and salt products are produced from a permeate resulting from ultrafiltration of whey by precipitating calcium and citrate salts from the permeate without substantial precipitation of phosphate salts by concentrating the permeate to a solids content of about 40 to 45% and holding at about 180.degree. to 200.degree. F. for 30 to 90 minutes, removing precipitated solids from the permeate and then further concentrating the permeate and crystallizing and removing lactose.

Abstract: An improved process for the electrodialysis treatment of liquid whey is disclosed in which the raw whey is first subjected to an ultra high temperature environment of about between 130.degree. C. to 150.degree. C. for a period of approximately two seconds to sterilize the whey. The sterilized whey is then subjected to cooling and then to electrodialysis to effect a substantial reduction in ash content.