Abstract: The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Abstract: The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Abstract: The dried products of the present invention provide snacks (so-called crispy smoothies) having a particularly high proportion of fruit, which, owing to their production at low temperatures with extensive exclusion of oxygen, are distinguished by a high level of preservation of oxidation- and temperature-sensitive, but valuable, fruit constituents and which have an intense flavor and also a homogeneous appearance which is attractive in terms of color.

Abstract: A signal generating device for generation of measurement signals for an electrical system includes a housing which features an electrically conducting material, an energy reservoir arranged in the housing, a data interface arranged at the housing and designed to receive signal data, a coupling interface arranged at the housing and coupled to the electrical system, and a signal generator arranged in the housing. The signal generator is coupled to the electrical energy reservoir, to the data interface and to the coupling interface. The signal generator is designed, based on the signal data, to generate the measurement signals and to output them via the coupling interface. A corresponding measuring device is also included.

Abstract: A signal generating device for generation of measurement signals for an electrical system includes a housing which features an electrically conducting material, an energy reservoir arranged in the housing, a data interface arranged at the housing and designed to receive signal data, a coupling interface arranged at the housing and coupled to the electrical system, and a signal generator arranged in the housing. The signal generator is coupled to the electrical energy reservoir, to the data interface and to the coupling interface. The signal generator is designed, based on the signal data, to generate the measurement signals and to output them via the coupling interface. A corresponding measuring device is also included.

Abstract: Embodiments of the present disclosure provide an electromechanical circuit breaker for a battery distribution box of a motor vehicle. The electromechanical circuit breaker comprises a housing having a coil arranged therein. To switch the electromechanical circuit breaker, the coil is actuated via a control terminal. The electromechanical circuit breaker includes a common load choke arranged inside the housing.

Abstract: Embodiments of the present disclosure provide an electromechanical circuit breaker for a battery distribution box of a motor vehicle. The electromechanical circuit breaker comprises a housing having a coil arranged therein. To switch the electromechanical circuit breaker, the coil is actuated via a control terminal. The electromechanical circuit breaker includes a common load choke arranged inside the housing.

Abstract: The present invention relates to an emulsion which contains at least lupine protein and plant fat emulsified in water, and a method for the production of the emulsion. The emulsion is characterized in that the lupine protein comprises a mass fraction in the emulsion which is <3%. The proposed emulsion gives an impression regarding the rheological properties, color, smell and taste, which is comparable to such of cow milk and can be further processed into various neutral milk substitute products.

Abstract: An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein.

Abstract: A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.

Abstract: A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried.

Abstract: A process is described for preparing a plant protein preparation for a foodstuff. In the process, a proteinaceous vegetable raw material is introduced into a salty, aqueous extractant for the extraction of proteins, whereby a salty plant protein solution is obtained. The proteins are precipitated by lowering the temperature and/or the ionic strength of the plant protein solution and separated from the aqueous extractant as a moist protein-rich substance. The process is distinguished by the fact that the plant protein solution, before or after the protein precipitation step, or the protein-rich substance, before or after introduction into the foodstuff and before finishing the foodstuff, is heated to a temperature of ?45° C. and held at this temperature for a period of time, the period of time and the temperature being chosen so that the use properties and processing properties of the protein-rich substance are not altered by this step.

Abstract: A method for producing sausage products based on fish meat, wherein fish meat is processed with ice to provide a base meat. The ice is at a temperature below minus 10° C. and that at least part of the fish meat comes from a fresh water catfish of the genus Heterobranchia.

Abstract: The invention relates to a protein preparation and a method for the production thereof. The protein preparation includes protein particles. A protein particle includes several plant protein molecules with at least one hydrophilic and at least one hydrophobic moiety each. The protein molecules are bound to each other in such a manner that the protein particle has a mainly hydrophobic surface. The preparation allows production of foodstuffs that are rich in protein, that have a pleasant taste, that do not appear to be dry, solid, hard or crumbly, that do not cause increased saliva production and that are easy to swallow.

Abstract: A sausage product and a method for producing the sausage product, wherein the sausage product includes one or more of raw sausages, scalded sausages and cooked sausages.