RICHARD BROOK TROUT
Pilots at Twyckenham Rd, Media, PA

6749752, Jun 15, 2004

Dec 19, 2002

10/323508

Richard B. Trout - Media PA

CocoTech, Inc. - Swedesboro NJ

B01D 3600

210259, 210182, 21032187, 210511, 2105121

A process and system for extracting a solute from a solid material, such as oil from oil-bearing foodstuffs, utilize a substantially tubular membrane filter to separate a mass of the extracting medium and the foodstuffs into a miscella and foodstuffs of reduced oil content. In a batch or continuous process, after each extracting stage, the mass from the extraction vessel is conveyed to a membrane filter, which has pores along its cylindrical walls suitably sized to allow a miscella to pass as the permeate, while causing the foodstuffs of reduced oil content to be conveyed axially along the tubes and out of its ends as the retentate. In a continuous process, extractor cells, or stages, consisting of an extraction vessel, pump, and membrane filter, are used in sequential stages, preferably using a miscella from the subsequent stage as the extracting medium. In a batch process, miscella storage tanks may be used to store miscella from the final stage for use in the next batch. In either case, only miscella having the highest oil content, namely the miscella from the first stage, is conveyed to a separator for recovery of the oil.

6551642, Apr 22, 2003

Mar 8, 2001

09/801440

Richard B. Trout - Media PA

CocoTech, Inc. - Swedesboro NJ

C11B 100

426489, 554 12, 554 20, 210634, 210641, 210651, 210509, 210511, 426417, 426478

A process and system for extracting a solute from a solid material, such as oil from oil-bearing foodstuffs, utilize a substantially tubular membrane filter to separate a mass of the extracting medium and the foodstuffs into a miscella and foodstuffs of reduced oil content. In a batch or continuous process, after each extracting stage, the mass from the extraction vessel is conveyed to a membrane filter, which has pores along its cylindrical walls suitably sized to allow a miscella to pass as the permeate, while causing the foodstuffs of reduced oil content to be conveyed axially along the tubes and out of its ends as the retentate. In a continuous process, extractor cells, or stages, consisting of an extraction vessel, pump, and membrane filter, are used in sequential stages, preferably using a miscella from the subsequent stage as the extracting medium. In a batch process, miscella storage tanks may be used to store miscella from the final stage for use in the next batch. In either case, only miscella having the highest oil content, namely the miscella from the first stage, is conveyed to a separator for recovery of the oil.

6111119, Aug 29, 2000

Jan 14, 1999

9/233730

Richard B. Trout - Media PA

CocoTech, Inc. - Swedesboro NJ

C07C 100

554 16

A process for recovering oil from oil-bearing food products includes storing the organic solvent vapor used as the extracting medium in a vapor recovery tank between extraction phases. After a liquid organic solvent, such as propane, is used to extract oil from the oil-bearing food products, the solvent is vaporized, and at least some of the solvent remaining on the defatted food solids is recovered, for example by opening a valve leading to a vapor recovery tank which has a pressure lower than the pressure of the extraction vessel. More preferably, at least one vacuum tank can be used to increase the percentage of organic solvent vapor delivered to the tank or vessel to which the vapor is being introduced. Preferably, several solvent or miscella tanks, for storing substantially pure solvent and solvent of varying oil concentration, are used during an extraction phases. By using several such tanks, solvent of decreasing oil concentration can be sequentially used as the extracting medium during a single extraction phase.

2005006, Mar 31, 2005

May 1, 2001

10/275511

Richard Trout - Media PA, US

A23C001/00

426631000

A method for making dutched cocoa involves first removing a considerable portion of the fat from a cocoa mass to form a reduced fat cocoa mass with less than 8 % fat by weight, then alkalizing the reduced fat cocoa to form dutched cocoa. With this sequence of steps, the formation of soaps is minimized because the soaps are formed by a reaction between the the alkalizing agents and cocoa fat. Thus, the taste of cocoa powder is improved, as well as its flowability, especially when the cocoa undergoes harsh alkalizing conditions, as is required for applications requiring very dark cocoa.