Abstract: Heat exchange devices, including aseptic cooler devices, and systems including same are provided. Methods of using heat exchange device are also provided. In a general embodiment, the present disclosure provides heat exchangers having an open chamber configuration and including a first section containing a cooling or heating media and a second section containing a food product. The first section includes a level detecting device that is configured to maintain a level of cooling or heating media in the first section, while preventing the cooling or heating media from pressurizing the first section. The open chamber configuration provides an air break at a top portion of the first section that ensures that the cooling or heating media entering the first section is at, or close to, atmospheric pressure.

Abstract: An apparatus for filling containers comprises a nozzle for establishing fluid communication with a container, a filling line extending between the nozzle and a source of a product fluid, a filling valve in the filling line, an auxiliary line extending from the nozzle to a drain, and a drain isolation valve in the auxiliary line; further comprising at least one additive line which extends from a junction with the auxiliary line between the nozzle and the drain valve to an additive fluid source; and a dosing valve in the auxiliary line between the nozzle and the at least one additive line, which permits a predetermined volume of additive fluid to flow through the auxiliary line to the nozzle.

Abstract: In an embodiment, compositions comprising monoacylglycerols (MAG), such as sn-1 MAG, are administered with a lipase inhibitor, such as tetrahydrolipstatin, and/or with a diet low in fat and/or calories. In another embodiment, compositions comprising MAG, such as sn-1 MAG, are administered concurrently with a lipase inhibitor, such as tetrahydrolipstatin, and/or with fat-soluble nutrients. The compositions and the methods of using the compositions enhance absorption of fatty acids and fat-soluble nutrients such as fat-soluble vitamins and carotenoids to address nutritional deficiencies due to a weight loss diet used in association with a lipase inhibitor.

Abstract: The present invention is directed to a food preparation machine (1) for preparing a food product by mixing a fluid with an ingredient, said machine comprising: i. a base (2) having a fluid reservoir (3) and a pump able to withdraw said fluid through fluid-conducting pipes, said base optionally comprising an element suitable for heating and/or chilling said fluid, ii.

Abstract: The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

Abstract: The invention concerns pack (1) with an inner volume (2) in which a food or beverage ingredient (7) is stored and in which a beverage is produced when water is introduced inside, —said inner volume (2) being defined by two sheets of material (10) joined to one another at their edges and said inner volume (2) presenting a generally plane shape defining a plane (P) vertically oriented during beverage production, —said pack comprising at least one inlet (3) for introducing water in the inner volume and at least one outlet (4) for delivering the beverage from said inner volume, the water inlet (3) and the beverage outlet (4) being included in one single insert (5), said single insert (5) being positioned at the bottom of the pack and being partially positioned between two joined edges of the sheets of material (10), —said water inlet (3) being closed by one sheet of material (10) defining the inner volume (2), —wherein the single insert (5) comprises a centering hole (53) extending essentially perpendicularly to

Abstract: The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, a system for manufacturing a food product is provided and includes at least one heat exchanger, at least one food product tank, at least one steam source having a steam valve, a computer having a computer processor, and a computer-readable medium accessible to the computer and containing a software program therein that is programmed to cause the computer processor to automatically control the steam valve to move from a first position to a second, calculated position to maintain a temperature of a heating medium that is sufficient to maintain sterility of the food product during a recirculating water-to-food product transition in the heat exchanger. Methods for manufacturing food products are also provided.

Abstract: A mold can form a one-piece container closure by injection molding. The closure may have a base portion that inwardly defines an opening centered about a base portion longitudinal axis and a hinged cap that is linked to the base portion by an outside hinge member. The hinge member may have two opposite ends that are respectively connected to the base portion and the cap, thus defining an elongated hinge member therebetween. A mold may include two parts which respectively define two internal cavities facing each other along a longitudinal axis of alignment that coincides with the base portion longitudinal axis. The two mold parts my be movable along the longitudinal axis of alignment between a closed position where they define together a mold jointing plane and an open position where they are spaced apart from each other for demolding the closure.

Abstract: A method of controlling the spray droplet size of a spray nozzle apparatus, in particular for the manufacturing of food powders, delivered to the spray nozzle comprises the following steps: a) providing a paste of a product to be sprayed by a spray nozzle; b) continuously determining the shear viscosity (?) of the product paste delivered to the spray nozzle; c) determining the mass flow rate (Qrn) of the product paste delivered to the spray nozzle; d) determining the static pressure (P) of the product paste delivered to the spray nozzle; e) determining the density (p) of the product paste delivered to the spray nozzle; f) delivering the data obtained in steps b) to e) to a control device comprising a computer and a memory; g) calculating control data for adjusting the spray nozzle on the basis of the data obtained in steps b) to e) and on nozzle geometry parameters stored in the memory; h) sending the control data as control signals to a control means of the spray nozzle and adjusting the spray nozzle accordi

Abstract: The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product.

Abstract: The invention concerns a food or beverage preparation machine (1) for preparing a flowable food product or a beverage by mixing a fluid with a precursor ingredient, said machine comprising: a base (2) having a fluid source, a pump means suitable for conducting said fluid from the source through fluid-conducting pipes to a fluid delivery port (9), and a functional element (3) detachable from the base (2), comprising connecting means (6, 7, 8) for connecting fluidly to the delivery port (9) of the base, characterized in that said base (2) and said detachable functional element (3) both have cooperating magnetic attachment means such that the detachable element and the base can be removably connected with an attracting magnetic effect, and then disconnected by rotating said detachable element relative to said base with a repelling magnetic effect.

Abstract: The present invention concerns a nutritional composition to support, to promote, support a health status characterized by optimal brain and cognitive functions' development and/or prevention of neurocognitive deficits. This composition is for use in mammals, preferably in humans, for example in infants.

Abstract: The present invention relates to a composition comprising polysaccharides and whey protein micelles for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention relates also to the non-therapeutic use of a composition comprising polysaccharides and whey protein micelles to decrease plasma postprandial insulin concentration. A further aspect of the invention is a process for forming polysaccharide-whey protein micelle complexes.

Abstract: Centrifugal brewing machine (1) for preparing a beverage comprising: a rotating brewing unit (2) configured for receiving a liquid and beverage ingredients, a collector (11) disposed around the brewing unit (2) for collecting the brewed liquid projected outwardly as result of the centrifugation forces obtained from the rotation of the brewing unit, wherein a thin annular liquid projection gap (38) is provided between at least one outlet wall (43) of the rotating brewing unit comprising at least one outlet (40) and the collector (11).

Abstract: The present disclosure is directed to apparatuses and methods for diagnosing a swallowing dysfunction. The apparatuses may include a multi-parametric dysphagia analysis system in a plastic foil. The analysis systems may be smart sensing systems that are flexible, lightweight, and based on substrates having low-cost printed electronics technologies thereon. The methods may include measurement and classification of non-invasive parameters that may be indicative of a swallowing dysfunction or the probability of same. In a general embodiment, the methods include placing a sensor on a patient for measurement of at least one parameter associated with the patient's swallowing profile. The measured parameter is then analyzed and compared with several known normal and dysphagic swallowing profiles to provide an indication of the probability of an underlying swallowing dysfunction.

Abstract: A method for selecting a food product for a subject having dysphagia comprising: (a) administering one or more food products comprising a volatile compound to the subject; (b) detecting release of the volatile compound in exhaled breath of the subject during and/or after swallowing of the one or more food products; (c) selecting the food product based on the release of the volatile compound in exhaled breath of the subject.

Abstract: A beverage preparation machine (1) comprises a user-interface (10, 10?, 20, 30, 40, 50) that has: a generally peripheral illuminatable arrangement (11, 11?, 21, 31, 41, 51) formed of illuminatable parts (11A-11F, 11A?-11H?, 21A-21G, 31A-31F, 41A-41B, 51A-51H, 51X) and extending around an inner portion (110,120); and a control arrangement (100,105) for activating and deactivating an illumination of the illuminatable parts. The control arrangement (100,105) has at least one configuration for activating part of the illuminatable parts (11A-11F, 11A?-11H?, 21A-21G, 31A-31F, 41A-41B, 51A-51H, 51X), for instance to successively activate consecutive parts (11A-11F, 11A?-11H?, 21A-21G, 31A-31F, 41A-41B, 51A-51H, 51X) in a turning sequence about the inner portion (110,120) and optionally either deactivate all the parts simultaneously after activation of all the parts or successively deactivate previously activated parts at the same pace as the activation pace or at a lower pace.

Abstract: The present invention relates to a capsule system for preparing beverages by centrifugation of a capsule (1) in a centrifuging brewing device comprising: —a centrifuging brewing device comprising control means (25) capable of operating the device in centrifugation by controlling the beverage flow rate and/or the volume of the beverage, and —a capsule to be inserted in the brewing device wherein the capsule is designed to form, alone or in cooperation with the centrifuging brewing device, a flow restriction or flow restriction valve which provides a backpressure for the centrifuged liquid, wherein the control means (25) of the device selectively adjusts the rotational centrifugation speeds of the inserted capsule (1) and/or the volume of injected liquid in the capsule as a function of the exerted backpressure by the restriction or restriction valve.

Abstract: A fitment for a package for preparing a beverage connectable to a machine for supplying sanitized liquid to the package is disclosed. The fitment includes a sealing portion and a housing and a fluid connector for fluidly connecting to the machine and to supply liquid inside the container. Also disclosed are packages containing same and methods of producing and using same.

Abstract: A method for preventing shortage at a customer location of consumable ingredient capsules for use in a machine for preparing a beverage, the beverage preparation machine at the customer location being distant from a capsule supplier and in data-exchange connection with a server of the capsule supplier to form a network. The method can comprise: supplying from the capsule supplier a stock of consumable ingredient capsules to the customer location; automatically monitoring via the network consumption of the consumable ingredient capsules in the beverage preparation machine; and whenever the automatic monitoring detects a reaching of a shortage of consumable ingredient capsules at the customer location, the supplier server generating automatically an instruction: a) to invite the customer to make an order for a shipment of a new stock of capsules, or b) to prepare a shipment of a new stock of capsules for supply to said customer.