Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: A system comprising a pre-heater located downstream of where a product stream is formed and upstream of a heater that heats the product stream to a desired temperature, the pre-heater comprising a circulating stream of a first heat transfer stream that pre-heats the food product, a container cooler comprising a circulating stream of a second heat transfer stream that cools containers containing the heated food product coming out of the heater, and a heat exchanger where heat from the second heat transfer stream is transferred to the first heat transfer stream. A method for using the system is also disclosed. The product can be a food product, including but not limited to a beverage. The container containing the heated product can be any suitable container, including but not limited to bottles and cans.

Abstract: A carbohydrate blend is provided, including at least fructose and glucose. Some or all of the glucose may be provided by glucooligosaccharides having a structure containing up to ten degrees of saccharide polymerization. An aqueous solution having 6% by weight of the carbohydrate blend has a measured osmolality of 230-300 mOsm/kg. Further, the measured osmolality of the carbohydrate solution is substantially stable during storage for up to six months. Also, a rehydration/sports beverage composition is provided, including water, a carbohydrate blend, electrolytes, and optionally edible acids, coloring agents, flavoring agents and the like. The beverage composition may have a measured osmolality of about 230-260 mOsm/kg, which provides faster absorption by the gastrointestinal system of a subject than a beverage composition with a higher osmolality.

Abstract: A fluid processing system has a plurality of segments configured to receive flow of a fluid product. Each of the plurality of segments has a line input, a line output, a cleaning input valve, and a cleaning discharge valve. The cleaning input valve connects to the line input and the cleaning discharge valve connects to the line output. A cleaning medium is provided wherein the cleaning medium is injected into a respective cleaning input valve and drained through a respective cleaning discharge valve, such that each segment can be cleaned independently of each other.

Abstract: A closure with a flexible diaphragm that equalizes the internal pressure of a container to the external pressure. The closure may include an inner member having a generally cylindrical wall. The cylindrical wall may include internal threads capable of engaging with external threads of the container. The closure may also include an outer member including a generally circular cap body and an annular ring extending downward from the edges of the cap body. The annular ring shrouds at least a portion of the cylindrical wall. A flexible diaphragm may be operatively attached to the top of the cylindrical wall and spaced apart from the cap body. The flexible diaphragm deflects in response to the internal pressure of the container.

Abstract: A container rinsing system has a nozzle adapted to be positioned proximate an opening of the container and adapted to direct a supply of air in any orientation to the container. A vacuum member is positioned around the air nozzle and adapted to vacuum foreign particles away from the container. A system comprises an air source and a manifold having a manifold inlet, an ionization unit, and a plurality of manifold outlets along with a plurality of air nozzles. Each nozzle has a nozzle inlet, a nozzle outlet, and a nozzle passageway extending between the nozzle inlet and the nozzle outlet. The ionization unit is placed within the manifold, and the plurality of nozzles are located on the plurality of manifold outlets such that during operation air is ionized before entering the nozzles. The ionized air is used to clean containers.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: A system and method of producing sterile beverages and containers, e.g., cleaning, sterilizing, and pre-sterilizing the bottles, the caps, and the critical surfaces using electrolyzed water. The sterilization system may include a mechanical sprayer that sprays electrolyzed water on the bottles, the caps, and the critical surfaces. In another embodiment, the sterilization system may include a fog generator connected to an electrolyzed water generator that produces a fog within a closed sterilization enclosure to sterilize the bottles, the caps, and the critical surfaces. Additionally, further, in yet another embodiment, the sterilization system may include an electrostatic fog generator connected to an electrolyzed water generator that produces an electrostatic, positively-charged fog within a closed sterilization enclosure.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: A container rinsing system (10) has an air nozzle adapted to be positioned proximate an opening of the container and adapted to direct a supply of compressed air to the container. A vacuum member is adapted to be in communication with a vacuum source. The vacuum member is positioned around the air nozzle and adapted to vacuum foreign particles away from the container.

Abstract: The present invention is directed to methods for reducing blood lactate concentration during exercise, physical activity or athletic performance.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: An improved method and apparatus for pasteurizing filled food containers having contents to be pasteurized includes spraying a heat transfer fluid onto the containers. As the contents increase in temperature, the flow rate of heat transfer fluid is decreased. The heat transfer fluid is at least about 20° F. hotter than the initial average temperature of the contents. In one embodiment, the temperature of the spent heat transfer fluid typically does not vary more than about 6° F. to 9° F.

Abstract: An electrolyte blend is provided having a minimal salty taste in water or other rehydration compositions. One electrolyte blend includes sodium lactate and potassium chloride. An alternate electrolyte blend includes sodium lactate, potassium gluconate, and calcium chloride. The electrolyte blend may be provided as a beverage product, for example a rehydration product containing carbohydrates. In addition, a rehydration beverage composition is provided including water, at least one sweetener, at least one acid, and an electrolyte blend including sodium chloride, sodium lactate, and at least one of potassium chloride, potassium citrate and monopotassium phosphate. An alternate beverage composition is provided including water, at least one sweetener, at least one acid, and an electrolyte blend including sodium chloride, magnesium oxide, calcium lactate, and at least one of potassium chloride, potassium citrate, monopotassium phosphate, sodium lactate and calcium chloride.