Abstract: This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

Abstract: The present invention is directed to a composition comprising a mixture of steviol glycosides comprising at least one glucosylated steviol glycoside, and a natural masking agent, said natural masking agent being obtainable from carob and/or a citrus fruit; a flavor modifier, flavor enhancer or sweetness enhancer comprising said composition; the use of said composition and a method of making the composition.

Abstract: The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.

Abstract: The present invention relates to a process of preparing a liquid foodstuff, comprising treating at least one juice and/or one extract having a Brix of more than 10°, with carbohydrate oxidase and catalase at a temperature between ?10° C. and +15° C. to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without keeping the pH>3.5 before or during the treatment by addition of buffering substances or basic substances, to obtain a liquid foodstuff, wherein the final pH is lower than 3.5; and wherein the flow rate of the gas is adjusted according to the following equation: (0.001/x) to (0.02/x) L gas/L substrate mixture/min, with x being the content of oxygen by volume in the gas.

Abstract: An extract from sweet blackberry leaves (Rubus suavissimus), method of preparing said extract and its use as a sweetener, a flavor modifier, a flavor enhancer, a sweetness enhancer or a masking agent, as well a food product containing said extract as an ingredient.

Abstract: The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids.

Abstract: The present invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a mixture of a juice concentrate having a Brix of from 5 to 20° Bx and a carbohydrate, with a yeast; to obtain a concentrated liquid foodstuff, wherein the alcohol content is lower than 15 g/kg of concentrated liquid foodstuff.

Abstract: Systems and methods for thermal treatment of packed product(s), e.g, food items, using electric current, which includes providing interconnected electrodes to facilitate the flow of electric current through the products in series, parallel, or any other combination, thus efficiently heating the products in a controlled manner.

Abstract: This disclosure relates to an apparatus and a method for heating a product stream, in particular a basic material for the beverage industry, and especially a milk drink or a mixed milk drink. Due to the fact that, in a heating module, a treatment channel is formed between alternating current electrodes in such a way that the product flows from the first electrode to the second electrode substantially in a main flow direction, the electrode spacing and the cross-section of the treatment channel can be dimensioned largely independently from one another and the energy input in the product as well as the flow behavior of the product can be optimized. This promotes uniform heating of the product and helps to avoid undesirable depositions in the treatment channel.

Abstract: The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.

Abstract: This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

Abstract: The present invention relates to an aqueous gellan dispersion comprising 0.8 to 8 wt-% gellan, 1 to 20 wt-% of at least one salt from a divalent cation, and 0.3 to 3 wt-% of at least one acid, a beverage concentrate comprising said dispersion, a ready-to-drink beverage comprising the beverage concentrate and a method for the preparation of said ready-to-drink beverage.

Abstract: The present invention is directed to systems and methods for thermal treatment of packed product(s), in particular a food item, by introducing heating energy using electric current. Embodiments include system electrode units that include connector electrodes that may be interconnected such that electric current can flow through at least two packing units in series, parallel, or any combination thereof, making it possible to efficiently heat one or more products in a controlled manner.

Abstract: This disclosure relates to an apparatus and a method for heating a product stream, in particular a basic material for the beverage industry, and especially a milk drink or a mixed milk drink. Due to the fact that, in a heating module, a treatment channel is formed between alternating current electrodes in such a way that the product flows from the first electrode to the second electrode substantially in a main flow direction, the electrode spacing and the cross-section of the treatment channel can be dimensioned largely independently from one another and the energy input in the product as well as the flow behavior of the product can be optimized. This promotes uniform heating of the product and helps to avoid undesirable depositions in the treatment channel.

Abstract: A water continuous, acidified dairy base product is provided having a dry matter content of 19-40% that contains 7-18% fat and 7-18% protein, the protein contains casein and whey protein and contains at least 50% casein, the protein that is undissolved being 80-100%, that has a pH of 5.9-6.5, a firmness as indicated by the Stevens value at 10.degree. C. of at least 40 g and a particle size D3.2 as measured by laser diffraction of at most 15 micron. The product can be used for similar purposes as creme fraiche but it contains more protein and less fat and calories. A process for preparing the product is provided as well.