Abstract: Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.

Abstract: Systems and methods for producing protein powder are disclosed. In various embodiments, protein powder is prepared by a process comprising sanitizing raw material from aquatic animals mixture with ozone, combining the raw material with a solvent to create a mixture, baking the combined mixture for a first time period, separating, with a filter, liquid from the combined mixture that was baked for the first time period, baking the combined mixture without the separated liquid for a second time period, separating, with a filter, liquid from the combined mixture that was baked for the second time period, curing the combined mixture, and processing the cured mixture to produce protein powder.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.

Abstract: The present invention relates to a method of using an antimicrobial composition on a food product where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then activation energy is applied to the sealed food product.

Abstract: An aqueous composition specifically adapted for supporting physical performance. The liquid composition comprises, consists of, or consists essentially of ribose, a saccharide such as glucose or dextrose, coenzyme Q10, ATP, caffeine, and D-pinitol in conjunction with minerals and electrolytes. The orally-consumed liquid composition may be sold as a shelf-stable ready-to-drink liquid, or as a liquid concentrate or in solid form, such as a powder, granulate, or tablet to be added to water or other fluid. The liquid composition physiologically enhances essential energy stores and provides a supply of ingredients which support physiological generation and regeneration of ATP.

Abstract: Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

Abstract: A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent.

Abstract: A method of dewaxing a citrus oil by subjecting the oil to a filtration process, in which the oil is caused to flow parallel to a porous membrane during which process it is maintained at a temperature of less than about 11° C., said membrane having an average pore size of from about 0.05-5 micrometers. The method produces citrus oils that are dewaxed to an unusually high extent.

Abstract: Method for extracting puree, or juice, from a starting product based on vegetable or animal food comprising a starting treatment step, for example a step of softening the food product obtaining a treated product (101). A deviation step follows (102), during which the treated product is selectively directed towards a cold extraction (110), or towards a hot extraction (200). If the treated product is directed towards a cold extraction, it follows firstly an extraction step (103), in which the treated product at the inlet is separated into a main product comprising the puree, or the juice (103a) and into a waste material (103b). The main product is then subjected to an enzymatic inactivation step which provides quickly heating the treated product up to a determined temperature T (104).

Abstract: A system for preparing a liquid food from a food substance comprising a device and a capsule removably insertable in the device, by passing water through the substance in the capsule. The device includes a water injection head for injecting water in the capsule and a capsule holder for holding the capsule in the device, a mechanism for centrifugally driving the capsule, and a perforating member configured relative to the capsule in the device to open outlets at the periphery of the capsule. The capsule includes a pierceable membrane, and the perforating member is suited to be engaged through the membrane for forming with the perforated membrane a filter for retaining solid particles in the capsule and orifices in the membrane for enabling the centrifuged liquid to leave the capsule.

Abstract: A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity of the enzyme thereby making the enzyme less effective the direct injection of the enzyme into a dough can increase the acrylamide reduction in food products.

Abstract: The present invention belongs to the field of mechanics and refers to a device for selective processing of mixtures of green and ripe coffee cherries. Said device is a helical conic apron comprising vibro-elastic inserts which pliability allow them displace proportionally to the size and hardness of different coffee cherries. Additionally, the present invention refers to an integral machine comprising helical conic aprons with vibro-elastic inserts, which does not use water and is designed to receive mixtures of ripe and green coffee cherries, depulp ripe cherries, separate semi-pulped green cherries by a separating machine and remove the pulp from ripe cherries. Finally, the present invention refers to a method for the selective processing of mixtures of green and ripe coffee cherries by the use of the already mentioned integral machine.

Abstract: An aqueous composition specifically adapted for supporting physical performance. The liquid composition comprises ribose, a saccharide such as glucose or dextrose, coenzyme Q10, ATP, caffeine, and D-pinitol in conjunction with minerals and electrolytes. The orally-consumed liquid composition may be sold in solid form, such as a powder, granulate, or tablet to be added to water or other fluid, or it may be sold as a shelf-stable ready-to-drink liquid. The liquid composition physiologically enhances essential energy stores and provides a supply of ingredients which support physiological generation and regeneration of ATP.

Abstract: Control of flavor characteristics of and fresh taste in fruit juice, particularly citrus fruit juice, and especially orange juice.

Abstract: A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage.

Abstract: A coffee filter basket includes a filter retainer having an outer shell with an upper end having open top and a bottom including an opening, an insert having an upper collar of a less than the diameter than the upper end of the retainer to fit therein and having a lower extension which when a filter is disposed within the retainer and the insert is disposed within the filter, the insert press-fits within the retainer to retain the filter adjacent the retainer shell, and a removable top having an outer perimeter lip portion of at least that of the diameter of the upper end of the retainer and a lower collar portion of a diameter less than the diameter of the upper collar and configured to press-fit therein to secure the insert in the retainer, wherein the removable top has an opening. A method of use is provided.

Abstract: A filling head apparatus for producing frozen confectionery products. The filling head 1 comprises a tubular housing 3 which surrounds and is coaxial with a piston 10, the tubular housing 3 comprising first and second chambers. The piston 10 is longitudinally movable within the housing between a closed position and an open position such that when the piston is in the closed position it closes an outlet of the first chamber and when the piston is in the open position the entry openings in the piston communicate with the second chamber.

Abstract: A method for processing barley to make a quick-cooking barley product is described. Barley is pearled to remove hulls, and is then precooked to raise the moisture content and gelatinize starch in a single step. The precooked barley is dried in two stages. The first drying stage causes case hardening of the kernel, while the second stage heats moisture trapped within the kernel to cause steam expulsion from the hardened kernel and final drying of the precooked barley. The resulting dried product is a porous kernel that may be shipped, stored, and easily reconstituted by the end user.

Abstract: Flavor releasing structures for chewing gum have about 30% to about 60% thermoplastic cellulose material, about 5% to about 50% non-cellulosic thermoplastic polymer, and about 10% to about 40% porous flavor reservoir material. Optionally the flavor releasing structure may comprise about 5% to about 25% plasticizer. The cores may be coated with a flavor barrier coating.

Abstract: A sterilized ready-meal food package comprising: a main container, defining a main volume and having a first opening at the upper part; a main food product held inside at least part of such main volume; at least one secondary container defining a secondary volume and having a second opening at the upper part; at least one secondary food product held inside at least part of the secondary volume; removable covering means arranged to occlude the first and the second opening. The main and secondary food products occupy at least 80% of the free volume available therefor; furthermore, the secondary container is associated in a removable manner inside the main container, in such a manner to occupy part of the main volume and reduce the free volume available for the main food product to a portion of the main volume. The finding also comprises a method for preparing the ready-meal food package.