Abstract: A process is disclosed for treating consumable food products, the process comprising the step of applying to a consumable food product an aqueous disinfectant solution comprising silver dihydrogen citrate in an amount sufficient to obtain at least a 2.36 log10 reduction in the number of microorganisms present. Also disclosed is a process comprising applying to a consumable food product an aqueous disinfectant solution comprising from 5 ppm to 30 ppm of silver dihydrogen citrate and from 5% to 10% citric acid. Also disclosed is a process comprising exposing a consumable food product to from 5 ppm to 30 ppm of silver dihydrogen citrate for at least 5 seconds, allowing the food product to drip dry, and rinsing the food product with at least 0.1 ppm of silver dihydrogen citrate.

Abstract: A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.

Abstract: The invention relates to a method for the production of potato juice based products by means of food technology, characterized by the following steps; preparing the squeezed potato juice, filtering off the fibers or starch residues by means of a microfilter, preferably ultrafiltration the filtrate, electrodialysis of the microfiltrate or the ultrafiltrate and optionally, drying the electrodialysate by adding carrier substances containing silicates.

Abstract: Described are cereal grain kernels fortified with iron and calcium. Also described is a process for making cereal grain kernels fortified with iron and calcium, the process comprising providing cereal grain kernels and mixing said kernels with a composition comprising an iron source and a calcium source.

Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.

Abstract: A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual separation and consumption. The food can take any asymmetrical or symmetrical form. The product can have a central portion or location and two or more portions that extend from the central portion that are asymmetrical or symmetrical about the central point. The portions can be filled or topped with fillings or toppings and can be designed for convenient preparation, serving, separation into individual units, and consumption by hand. The food can be uncooked, par-fried, par-baked, baked, fried, etc.

Abstract: The invention typically includes value-added fruit products and processes for making value-added fruit products by providing brined cherries, optionally freezing the cherries in water for about 12 to about 72 hours, rinsing the cherries to remove sulfur to less than 50 ppm, and infusing the brined cherries. Typically, the processed products comprise less than 10 ppm sulfur.

Abstract: We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2?) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 28.65. This tricalcium citrate is produced at high temperatures in a low-water environment. This composition is highly soluble (more than about 200 mg per 8 fluid ounces) in potable aqueous solutions (beverages), and can be used to fortify beverages (such as fruit juices) or foods with calcium at higher doses than seen when using previously-known compositions of tricalcium citrate.

Abstract: Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about 8.0 g, (B) carbohydrate, preferably from about 8.0 g to about 16.0 g, (C) phytase-treated soy protein, preferably up to about 3.5 g and (D) calcium, preferably up to about 90 mg of calcium; wherein the nutritional formula is an infant formula having a calcium to lipid weight ratio of from about 0.002 to about 0.020, and wherein the formula contains not more than about 8.4 mg phytic acid per 100 kcal of formula. It has been found that these calcium-fortified, phytase-treated, soy-based, nutritional formulas provide for softer stools in infant populations, especially as compared to infants fed with other soy-based formulas including commercial soy formulas as well as soy based formulas derived from dephytinization methods other than phytase treatment, e.g., ion exchange.

Abstract: The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.

Abstract: The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles.

Abstract: The invention describes a sports drink, which in addition to conventional additives contains viable lactobacilli having a positive effect on human intestinal mucosa. The sports drink preferably also contains micronutrients and proteins. The invention also refers to a tablet for the preparation of such a sports drink, containing viable freeze-dried lactobacilli in combination with micronutrients. In addition to providing liquid and nutrients replacement, the sports drink also relieves the stress symptoms, which are associated with long physical exercise.

Abstract: An enzymatic method to extract lactose-free calcium from dairy whey and milk with the steps of: adding an enzyme (yeast lactase or any other named related lactose reducing enzyme) to the whey permeate in order to precipitate the lactose. The pH should be maintained below 7.2 and temperature below 172 F. The system is cooled down and the product is pumped to a tank equipped with an agitator to agitate the product and promote the hydrolysis. The slurry is pumped for further drying. The optimum temperature for the process using lactase is 90° F. to 122° F. After the enzyme is added to the liquid, the tanks are agitated for not least of 8 hours previous to the drying process.

Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. Alternately, milk protein concentrates, milk protein isolates, milk protein hydrolystates, soy protein isolates or soy protein concentrates may also be used. The process includes two homogenization steps.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: A mineral-fortification system that has a bottle cap, a pouch and a pouch opener. A powder is contained within the pouch, and the powder contains at least one mineral and a redox modulating compound. When the cap is secured onto the opening of a bottle containing a liquid and when the pouch opener is activated, the powder is released from the pouch and mixes with the liquid to form a mineral fortified liquid composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. Moreover, the mineral fortified liquid composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH). In this equation RP is the redox potential in millivolts of the mineral-containing liquid composition, pH is the pH of the mineral-containing liquid composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these.

Abstract: A method of inhibiting the growth of Tyrophagus putrescentiae in a pet food product includes the step of adding at least 0.3% by weight conjugated linoleic acid (CLA) to the pet food product. Specifically, adding conjugated linoleic acid to the pet food product includes the steps of adding conjugated linoleic acid to a pet food meal pre-mix, extruding the conjugated linoleic acid containing premix to form the pet food product, cutting the pet food product to size, and drying the pet food product. The method can further include the step of coating the dried, cut to size pet food product with conjugated linoleic acid.

Abstract: This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, epigallocatechin gallate, epicatechin, epicatechin gallate, epigallocatechin, and polypheron E.

Abstract: Amorphous water-soluble calcium citrate salts having a mole ratio of calcium to citrate of less than 2.5:2, and powdered beverage mixes and liquid compositions fortified with these amorphous water-soluble calcium citrate salts as a calcium source, are provided. Liquid compositions fortified with calcium citrate according to this invention have superior dispersability, solubility, appearance, and storage stability. These liquid compositions are prepared by new methods that provide and preserve a stable amorphous character in the dry powdered product salts. The present invention also is directed to a method of administering such calcium citrate-fortified liquid compositions to increase the dietary calcium intake in individuals.

Abstract: The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensitive to commercially available foods prepared with gluten-containing wheat flour.

Abstract: This relates to blow molded plastic containers wherein at least the body of such containers is of a laminated construction including, for example, a barrier layer which in the case of the container receiving carbonated products would be a gas barrier layer. It has been found that delamination does occur and this is now solved by selectively providing the container body with minute vent openings which do not extend entirely through the container body, but into that area where delamination occurs and there is an accumulation of a permeant, such as CO.sub.2. The minute vents may be formed in the exterior wall of the container either by way of piercing pins or by utilizing a laser. In the case of the piercing pins, there are incorporated in the blow mold for blow molding the container from a preform and are generally placed along the parting lines of the blow mold and also in central parts of the wall. The construction and operation of the piercing pins may be provided in several forms.