Abstract: A liquid heater includes an electrical power supplier and a heating passage configured to receive unheated liquid. The heating passage is defined by a first electrode and a second electrode. The first and second electrodes are electrically connected to the electrical power supplier. The unheated liquid received into the heating passage generates heat when an electric current flows through the liquid and between the first and second electrodes. The liquid heater is utilized in beverage product dispensers and heated liquid food product dispensers.

Abstract: A dispenser system for dispensing a liquid food or drink product from a flexible pouch, wherein the system includes a housing configured and adapted for receiving a flexible pouch, a flexible pouch adapted to contain a liquid food or drink product, the pouch having a built-in dispensing tube with an inlet and an openable outlet, and a valve system adapted for engaging with the dispensing system externally between its inlet and its oulet so as to control the dispensing of liquid food or drink product from the pouch upon opening of the tube outlet. The invention is further directed to a method for dispensing a liquid food or drink product using the dispenser system and a flexible pouch for use in the system, wherein the pouch contains an aseptically filled liquid food or drink product and has a built-in dispensing tube with an inlet and an openable outlet, wherein the pouch and the dispensing tube are sterilized prior to filling.

Abstract: A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35% which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture content of from about 15 to about 35%, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, and packaging the pasta in a container optionally under modified atmospheric conditions.

Abstract: Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.