Kenneth B Shure

US Patent:

6620452, Sep 16, 2003

Filed:

Feb 21, 2002

Appl. No.:

10/080033

Inventors:

William F. Haddad - Santa Clarita CA
Kenneth B. Shure - Santa Monica CA
Zhong Liu - Temple City CA

Assignee:

American Fruit and Flavors - Pacoima CA

International Classification:

A23L 1212

US Classification:

426590, 426478, 426479, 426599, 426615, 426648, 426655

Abstract:

Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with hot water of sufficiently high temperature to deactivate naturally present polyphenol oxidase enzyme. The aqueous extract of plant phenolics is separated from the bulk of solid fruit material by physical means, such as filtration. The aqueous extract is treated with pectinase enzyme to remove substantially all pectin, where after the pectinase enzyme is deactivated by heat. The plant phenolics are adsorbed from the depectinized aqueous extract by treatment with solid polyvinylpolypyrrolidone (PVPP) adsorbent, and the plant phenolics are eluted from the adsorbent by treatment with a nutritionally acceptable base, such as sodium hydroxide. The resulting aqueous solution of plant phenolics is concentrated or spray-dried and the resulting concentrated liquid or solid products are used as food supplements, and as additives to beverages and other food items, to provide the beverage or food item with a quantity of plant phenolics which is at least comparable to and which may exceed the plant phenolic contents of natural apple juice.

US Patent:

20030059515, Mar 27, 2003

Filed:

Jul 15, 2002

Appl. No.:

10/195275

Inventors:

William Haddad - Santa Clarita CA, US
Vinod Kutty - Glendale CA, US
Kenneth Shure - Santa Monica CA, US

International Classification:

C12C001/00

US Classification:

426/590000

Abstract:

Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with an organic solvent that is acceptable in the food processing industry. After extraction and removal of the bulk of the solid fruit material the solvent is concentrated by distillation to provide a crude concentrate. Undissolved solids are separated from the crude concentrate the liquid portion of which is mixed with a carrier and spray dried to provide a solid concentrate of plant phenolics. Solids which had been removed from the crude concentrate are agitated with water to provide, after filtration, a clear aqueous concentrate of plant phenolics. The solid and liquid concentrates obtained in this manner are used as food supplements, and as additives to beverages and other food items, to provide the beverage or food item with a quantity of plant phenolics which is at least comparable to and which may exceed the plant phenolic contents of natural apple juice.

US Patent:

6509054, Jan 21, 2003

Filed:

May 5, 2000

Appl. No.:

09/566211

Inventors:

William F. Haddad - Santa Clarita CA
Vinod Kutty - Glendale CA
Kenneth B. Shure - Santa Monica CA

Assignee:

American Fruits and Flavors - Pacoima CA

International Classification:

A23L 1221

US Classification:

426615, 426478, 426590

Abstract:

Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with an organic solvent that is acceptable in the food processing industry. After extraction and removal of the bulk of the solid fruit material the solvent is concentrated by distillation to provide a crude concentrate. Undissolved solids are separated from the crude concentrate the liquid portion of which is mixed with a carrier and spray dried to provide a solid concentrate of plant phenolics. Solids which had been removed from the crude concentrate are agitated with water to provide, after filtration, a clear aqueous concentrate of plant phenolics. The solid and liquid concentrates obtained in this manner are used as food supplements, and as additives to beverages and other food items, to provide the beverage or food item with a quantity of plant phenolics which is at least comparable to and which may exceed the plant phenolic contents of natural apple juice.