Abstract: The invention relates to a method for sealing a peripheral attachment member onto a sealed pouch that has been previously filled with a product. The invention also relates to a pouch that includes a peripheral attachment member sealingly attached to at least one of its faces. The method includes a step of providing a multi-layer pouch that is configured so as to provide an inner sealant adapted to form a closed enclosure along sealing lines and an outer sealant that forms at least one external face of the pouch wherein the outer sealant has a melting point that is lower than the melting point of the inner sealant.

Abstract: The invention relates to a method for sealing a peripheral attachment member onto a sealed pouch that has been previously filled with a product. The invention also relates to a pouch that includes a peripheral attachment member sealingly attached to at least one of its faces. The method includes a step of providing a multi-layer pouch that is configured so as to provide an inner sealant adapted to form a closed enclosure along sealing lines and an outer sealant that forms at least one external face of the pouch wherein the outer sealant has a melting point that is lower than the melting point of the inner sealant.

Abstract: A liquid heater includes at least a pair of electrodes each of which having an electrically conducting surface and being spaced apart from each other. The liquid heater also includes a first heating passage defined, at least in part, by the electrically conducting surfaces of the electrodes. Electrical power to the liquid heater is provided by an electrical power supplier configured to draw an alternating electrical current having a frequency less than or substantially equal to 60 Hz and supply an alternating electrical voltage having a frequency substantially equal to or higher than 50 Hz across the electrodes. The electrodes are arranged to make electrical contacts with liquid received into the heating passage. The liquid in the heating passage generates heat when an electric current flows through the liquid and between electrodes.

Abstract: Egg proteins, more specifically egg yolk proteins, or emulsions containing egg yolk proteins which are intended to subsequent thermal treatment, e.g. heat sterilization, are stabilized by addition thereto of an acidic amylaceous fermented composition resulting from a process whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species and Streptococcus thermophilus;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 4.0 to 4.2 of the fermented material; andd) finally stabilized.Stabilizing composition useful therefor and foodstuffs containing same.