Abstract: A method and apparatus for performing a longitudinal cut along a saddle section of a carcass. A pair of spaced apart tines are located in one end of a spinal column of the saddle section. The saddle section is then moved relative to a cutting tool to cut longitudinally through the spinal column to cut the saddle section in half with the cutting tool passing between the pair of spaced apart tines.

Abstract: The food product machine with a food supply, a rotary food pump connected to the food supply, a molding mechanism having a mold plate and a knockout drive, and a mold plate reciprocating between a fill and a discharge position. The knockout drive reciprocates a knockout plunger to discharge molded food products from the mold plate, the mold plate being reciprocated between a cavity fill position and a cavity discharge position. The machine includes a manifold connected an outlet of the food pump and having an outlet passageway connected to an inlet of the molding mechanism for filling the cavity of the mold plate. The machine can further include a fill plunger system for increasing the fill pressure of the food mass prior to filling the mold cavities. Plungers extend into the manifold to displace food mass volume and increase the pressure in the manifold.

Abstract: Thermal regulation of perishable products is achieved using a container having an elongate thermal member which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls of the container and providing the container with a rib to facilitate air circulation between adjacent containers.

Abstract: The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: The invention is directed to a process for preparing a milk product from a raw milk feed comprising microorganisms as obtained by milking a milk delivering animal by separating the microorganism from the raw milk by means of microfiltration. A milk product poor in microorganisms and a retentate milk product enriched in microorganism relative to the raw milk is obtained. The microfiltration is performed as a cross-flow filtration over a sieve, which sieve comprises of a coated silicon cross-flow surface plate with openings that are smaller than the dimensions of the microorganisms present in the raw milk feed and wherein over the sieve a high frequency back pulsing is applied. Microfiltration is performed within 8 hours from obtaining the raw milk feed by milking.

Abstract: This creamy yogurt base provides a base with similar appearance, texture, and taste to cream cheese and sour cream products, but contains less calories, fat, and cholesterol while providing a similar mouth feel associated with consuming these full fat products. Additionally, this product can replace common fats used in cooking, baking, and frozen systems. This yogurt base is produced by combining a quantity of dairy liquid with food grade gum. Then, additional diary liquid is added and this mixture is heated for 10-90 minutes at a temperature between 85-250 degrees Fahrenheit. The product is then added to Greek style yogurt and cooled to 45 degrees Fahrenheit, or less, to form a creamy yogurt base. Additional ingredients can be added to the base to produce dips, spreads, fillings, gravies, dressings, and frostings providing a similar appearance, texture, and taste to products containing higher levels of calories, fat, and cholesterol.

Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer comprising: between about 0.1% and 10% oil; between about 0.1% and about 35% sugar; and a hydrocolloid stabilizing system comprising kappa carrageenan and iota carrageenan having kappa carrageenan:iota carrageenan weight ratio of between about 1:2.5 and about 1:33.

Abstract: [Problem] To provide a coffee whitener using a soybean material, said coffee whitener having a rich taste and good flavor. [Solution] A coffee whitener having a rich taste and good flavor, said coffee whitener being prepared by using, as a starting material, a soybean emulsion composition which has a protein content of 25 wt % or more on the dry basis, a lipid content (expressed in the amount of an extract obtained by using a solvent mixture consisting of chloroform and methanol) of 100 wt % or more relative to the protein content, and an LCI value of 60% or more.

Abstract: The invention concerns a process for the production of a low-fat mozzarella comprising the steps of preparing a bulking pre-mix of dry components such as one or a mixture of rennet casein, sodium casein, milk protein concentrate and whey protein concentrate, salt, potassium sorbate and/or sorbic acid, sodium aluminium phosphate, sodium citrate, starch, skim milk powder, and stabiliser; adding said pre-mix to water at ambient temperature; raising the temperature to 80 to 85° C. whilst stirring the mixture; and adding natural mozzarella, sequestering agent, and citric acid monohydrate or lactic acid until the mixture is smooth and homogeneous.

Abstract: The invention relates to a process to manufacture a water-in-oil emulsion, comprising •10 to 85 wt. % of liquid oil; •0.5 to 50 wt. % of fat powder comprising hardstock fat; •10 to 85 wt. % of a water-phase; •0.005 to 5 wt. % of lecithin; and •0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4.

Abstract: Rice-bran oil of superior quality can be obtained rice bran in high yields, and defatted rice bran of superior quality can be obtained as well. The process of the invention comprises a first processing step of bringing overheated steam in contact with fresh rice bran obtained just after rice polishing to deactivate enzymes, a second processing step of extracting rice-bran oil from the rice bran obtained in the first processing step, and a third processing step of isolating and obtaining defatted rice bran. Preferably in the first processing step, overheated steam of 250° C. to 650° C. is brought in contact with rice bran for 0.5 to 60 seconds. The extracted rice-bran oil has a low acid number, and the obtained defatted rice bran is free of bacteria and nasty smells, providing a meal of superior edible quality.

Abstract: The invention relates to a tea-based beverage composition comprising, calculated by weight of dry matter: 0.3-10% of dry tea components; 10-80% saccharide selected from sucrose, glucose, fructose and combinations thereof; 2-35% oil; 0.5-20% gelatinized starch; and 0.1-10% plant protein selected from leguminous protein, cereal protein and combinations thereof; wherein the composition contains less than 10% by weight of dry matter of particles of plant material comprising the plant protein wherein said particles having a diameter of more than 10 ?m and wherein the gelatinized starch and the plant protein are contained in the beverage composition in a weight ratio of 1:1 to 20:1. The benefits of the invention can be realized in ready-to-drink beverages as well as in reconstitutable powders. The invention also provides a process for the preparation of the aforementioned tea-based beverage composition, the process comprising addition of a flour selected from leguminous flour, cereal flour and combinations thereof.

Abstract: The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.

Abstract: This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses.

Abstract: The invention relates to a chocolate (CHO) comprising: a cocoa butter equivalent (CBE) being a mixture comprising a palm oil mid fraction (PMF) and a transesterified shea olein fraction (TSO); sugar (SUG); and one or more of the ingredients (ING) cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lechitin, wherein said cocoa butter equivalent (CBE) has a solid fat content given by 62-81% at 20° C., 55-70% at 25° C., 34-56% at 30° C., and 0-12% at 35° C., wherein the content of StOSt (where St=stearic acid and O=oleic acid) triglycerides of the cocoa butter equivalent (CBE) is at least 18% by weight, and wherein the content of SUU (where S=saturated, U=unsaturated) triglycerides of the cocoa butter equivalent (CBE) is less than 8% by weight.

Abstract: A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its surface is adjacent to the first side and said second side. Similarly, a cooling roller is also positioned so that its surface is adjacent to the first side and the second side. Edible material passes between the first side, the second side, the cooling roller, and the discharge roller to from a strip of edible material that is deposited on the cooling roller. The cooling roller then cools the strip of edible material and it is separated from the cooling roller by a blade. Once the strip is separated from the cooling roller it is deposited on a base of edible material such as a cookie or wafer.

Abstract: coating compositions for consumable articles Compositions comprised of a reduced sugar syrup and a food grade emulsifier/foaming agent are useful for forming opaque coatings on consumable articles.

Abstract: Candy, jelly, or other confections fortified with tea polyphenols, or grape seeds (skins) extract, serve as antioxidant or weight loss supplements. The combination affords at least four benefits, (1) continuously attracting consumer to ingest more antioxidants to get multiple benefits, (2) conveniently (handily) delivering plenty polyphenols to serve people in need, (3) masking the bitter taste of tea polyphenols, or grape seeds (skins) extract by a flexible formula, (4) improving the oral bioavailability.

Abstract: Tobacco chewing gum compositions are provided including at least one water insoluble gum base portion and a water soluble bulk portion, wherein the at least one gum base portion and the bulk portion are combined, and wherein nicotine-containing tobacco fibres are included in the at least one gum base portion before combining the at least one gum base portion with the bulk portion.

Abstract: A device for transferring liquid, semiliquid or powdered basic products including: a main body designed to form a plurality of transfer channels defining respective conveying paths which are at least partly separate from one another, each including a respective inlet for a basic product, said main body including an outlet shared by said transfer channels.

Abstract: A frozen food dispensing machine includes a refrigerated first zone including a product storage chamber. A second zone is operably connected to the first zone for flowing product from the first zone. A third zone is configured to receive a flow of product from the second zone, freeze the flow of product and dispense the flow of product. The first zone, the second zone and the third zone are isolatable from each other.

Abstract: The invention relates to process for the manufacture of an frozen aerated confectionary with an overrun of at least 15 vol. % and wherein the number average length of the ice crystals is at most 100 ????, comprising the following steps: a) providing a frozen aerated confectionary with an overrun of at least 15 vol. % and wherein the number average length of the ice crystals is at most 100 ???? comprising 40 to 85 wt. % of water; 0.1 to 30 wt. % of fat; 5 to 45 wt % freezing point depressant and bulk filler; and 0.1 to 7% protein d) providing an ingredient having a Trouton ratio of at least 75, as measured in a 0.2 wt. % solution of said ingredient in water as measured at 20 degrees Celsius; wherein the ingredient is provided in an amount of 0.001 to 10 wt. %, based on the weight of the final composition; b) mixing said frozen confectionary provided at step ‘a’ with the ingredient provided at step ‘b’ to provide a frozen aerated confectionary according to the invention.

Abstract: The present teachings provide an improved layered granule comprising a melt-delayed layer located internal to a melt-resistant layer. The melt-delayed granules can be used in a variety of contexts, including animal feed. Methods of making and using the melt-delayed granules are also provided.

Abstract: Provided is a method for producing a feed additive raw material that can be used as a raw material of a feed additive for improving the palatability of feed and is capable of stably culturing animalcules containing a large amount of amino acids. A method for producing a feed additive raw material, comprising: a first biological treatment step of preparing a first biologically treated liquid containing dispersible bacteria by introducing an organic wastewater containing 40 wt % or more of protein to a first biological treatment tank and performing aerobic biological treatment with bacteria; a second biological treatment step of preparing a second biologically treated liquid by introducing the first biologically treated liquid to a second biological treatment tank and performing activated sludge treatment; and a sludge separation step of taking out part of the tank sludge from the second biological treatment tank as the feed additive raw material.

Abstract: The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds.

Abstract: The present invention provides a process for growing eukaryotic microorganisms which are capable of producing lipids, in particular lipids containing polyenoic fatty acids. The present invention also provides a process for producing eukaryotic microbial lipids.

Abstract: The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

Abstract: Provided are animal feeds containing microalgae meal and methods for their use. The microalgae meal contains delipidated microalgal biomass and soy hulls.

Abstract: The inventions discloses a trace element solution, which comprises at least the following metals: zinc; manganese; selenium; and copper; and which comprises Vitamin B12. The solution furthermore comprises butaphosphan to stabilize the Vitamin B12 and the inclusion of butaphosphan may have synergistic activity with the minerals.

Abstract: Method and apparatus for temperature controlled processes in a vessel to provide improved process control, in particular to enable controlled temperatures to be applied to a substance in different process zones of a vessel, has a series of tubular members arranged and operatively connected in a flow system, and each process zone has temperature regulating means juxtaposed thereto for effecting temperature control therein.

Abstract: The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase in the presence of magnesium or manganese ions.

Abstract: The present invention relates to a method for the manufacture of edible gel particles having a mean longest diameter of from 0.1 to 20 ?m, the method comprising: high-shear mixing a solution comprising an alginate, while adding a source of calcium ions to the solution.

Abstract: The present invention is directed to reconstituted rice kernels enriched with ferric pyrophosphate, and citric acid and/or a citrate salt. It is also directed to the use of ferric pyrophosphate in combination with citric acid and/or a citrate salt to supplement reconstituted rice kernels with iron. Furthermore, it is directed to a process to prepare reconstituted rice kernels enriched with iron.

Abstract: A method of processing seed to nutritionally enhance food where seeds are placed in a tank and sanitized, and then washing and hydrating the seeds. The seeds are then allowed a period of germination before the seeds are dried for a predetermined amount of time and cooled.

Abstract: A processed konjac food having blood glucose increase suppressing effect is provided. The processed konjac food having blood glucose increase suppressing effect contains a konjac having a pH in a range of 2.5 to 7.4 and a rare sugar as active ingredients, is intended for ingestion of the rare sugar at a daily dose of 0.3 to 50 g/day for suppressing blood glucose increase, and is shaped into a rectangular, thread, round, grain, or plate form. The blood glucose increase effect can last for at least one day after one-time ingestion. For example, by making a konjac containing a rare sugar into a processed food, the product can be adapted to any consumer preferences without impediment upon eating or drinking, and therefore, a long-term ingestion is facilitated and the blood glucose increase suppressing effect can be sustained for a long period.

Abstract: Disclosed herein is a method for producing non-fried potato chips that are produced without frying in oil to reduce their oil content but are comparable in flavor and texture to potato chips produced by frying in oil. The method for producing potato chips includes: a first heating step in which potato slices are heated by blowing high-temperature and high-velocity air stream at 100° C. or higher thereonto while moisture is added; and a second heating step in which, after the first heating step, the potato slices are heated by blowing high-temperature and high-velocity air stream at 100° C. or higher thereonto while no or less moisture is added.

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Abstract: The present dietary supplement improves enzymatic function by supplying the increase demand of nutrients caused by diseases and toxins. The dietary supplement is scientifically designed to balance the Glucose/insulin system and provide energy. The continued use of the present dietary supplement stimulates a metabolic correction by means of providing the necessary cofactors that are lacking or are insufficient in our body, especially when continuously challenged by different stressors.

Abstract: A method for producing microbeads comprising an active component encapsulated within a gelled polymer matrix comprises the steps of providing a suspension of denatured whey protein and an active component, treating the suspension to generate microbeads, and immediately curing the microbeads by acidification. The microbeads are discrete droplets of gelled whey protein having an average diameter in the micron range (for example, from 80 to 500 microns) and which suitably have a generally spherical shape. The microbeads are capable of surviving passage through the stomach, and delivering the encapsulated active agent in the intestine. Ex-vivo and in-vivo data shows that active agent encapsulated within microbeads retains its functionality upon delivery to the intestine, and that coating of the microcapsules allows targeted delivery of the active agent to the distal part of the intestine.

Abstract: Provided herein is a method for making a protein product from kaniwa. The method comprises milling the kaniwa. The milled kaniwa is contacted with a salt solution. A protein is precipitated from the kaniwa. The precipitated protein is dried to form a protein product. Also provided herein is a protein product produced by a method disclosed herein.

Abstract: The present invention provides novel compositions and methods for naturally decreasing carbohydrates and calories, while increasing erythritol, in beverages. The method includes fermenting beverages, such as fruit juices with a microorganism capable of metabolizing sugars into sugar alcohol(s) such as erythritol, to produce a fermented beverage having reduced carbohydrates, and therefore reduced calories, and increased erythritol as compared to an unfermented equivalent beverage.

Abstract: A device is provided for treating beverages having at least one conduit for passing a flowable medium and having at least one wall element. The wall element is made from a plastic and at least one cavity is formed in the wall element.

Abstract: A consumable composition may include naringenin at concentrations suitable to improve certain characteristics of the composition. Naringenin may, for example, be added to a composition or included in a sweetening composition that may be added therein to adjust sweetness attributes. For example, beverages that include one or more steviol glycosides may typically be deficient in upfront sweetness, and naringenin may be added therein to improve the temporal profile of sweetness delivery.

Abstract: Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density.

Abstract: Provided is an upper driving type juice extractor in which a driving part is mounted at an upper side of an I-shaped main body having a front groove through which an extracting part is inserted and removed and a rear groove through which a residue container is inserted and removed.

Abstract: A frame for a main body of an upper driving type juice extractor includes an upper frame; a lower frame; a connection frame configured to connect the upper frame with the lower frame, wherein the upper frame has a first through-hole and a second through-hole. Further, a frame assembly for a main body of an upper driving type juice extractor includes a frame including an upper frame having a first through-hole and a second through-hole, a lower frame, and a connection frame configured to connect the upper frame with the lower frame; a driving part mounted at an upper portion of the upper frame; and a lifting part installed at the lower frame, wherein a driving shaft of the driving part is inserted in the first through-hole.

Abstract: Provided is an upper driving type juice extractor including a main body having a material introduction port and a driving part disposed at an upper side thereof; an extracting part configured to be taken into and out of the main body; and a lift part configured to move the extracting part up and down, wherein a removable introduction port is further inserted in the material introduction port.

Abstract: Provided is an upper driving type juice extractor including a main body having a material introduction port and a driving part disposed at an upper side thereof; an extracting part configured to be taken in and out of the main body; and a lift part installed at a lower side of the main body to move the extracting part up and down, wherein the lifting part comprises a lifting motor, a seating part on which the extracting part is seated, a cam part configured to move the seating part up and down, and a power transmitting part configured to transmit power of the lifting motor to the cam part.

Abstract: The invention provides a tobacco composition for use in a smoking article or a smokeless tobacco composition that comprises an extract derived from a component of a plant of the Nicotiana species. The invention also provides smoking articles and smokeless tobacco compositions that include the extracts described herein, and methods for preparing extracts derived from a component of a plant of the Nicotiana species for addition to a tobacco composition.