Abstract: An infuser for alcoholic beverages, having a container of ethyl alcohol and a water source, both of which are hydraulically connected to a volumetric mixing chamber, a water capsule holder located downstream of the volumetric chamber and intended to receive capsules containing single doses of essences, and extracting liquid from the volumetric chamber and injecting same into a capsule. The ethyl alcohol container and the water source are connected to the volumetric chamber by shut-off solenoid valves, and the volumetric chamber contains a main electrode and a plurality of secondary electrodes disposed above the main electrode at different levels.

Abstract: Provided herein are methods for winterizing oil. The methods include heating the oil to a first temperature and maintaining the oil at the first temperature for a first period of time; reducing the first temperature of the oil after the first period of time to a second temperature over a second period of time, wherein reducing the first temperature produces a first solid fraction and first liquid fraction of the oil; removing the first solid fraction from the oil; reducing the second temperature of the first liquid fraction of the oil over a third period of time to a third temperature, wherein reducing the second temperature of the oil produces a second solid fraction and second liquid fraction of the oil; removing the second solid fraction from the oil; and recovering the second liquid fraction of the oil.

Abstract: Provided herein are methods for winterizing oil. The methods include heating the oil to a first temperature and maintaining the oil at the first temperature for a first period of time; reducing the first temperature of the oil after the first period of time to a second temperature over a second period of time, wherein reducing the first temperature produces a first solid fraction and first liquid fraction of the oil; removing the first solid fraction from the oil; reducing the second temperature of the first liquid fraction of the oil over a third period of time to a third temperature, wherein reducing the second temperature of the oil produces a second solid fraction and second liquid fraction of the oil; removing the second solid fraction from the oil; and recovering the second liquid fraction of the oil.

Abstract: Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): (1) 70 to 99 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and (2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

Abstract: Herein disclosed is a method of processing oil, comprising providing a high shear device comprising at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; contacting a gas with an oil in the high shear device, wherein the gas is an inert gas or a reactive gas; and forming a product, wherein the product is a solution, a dispersion, or combination thereof. Herein also disclosed is a high shear system for processing oil, comprising; at least one high shear device, having an inlet and at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; a gas source fluidly connected to the inlet; an oil source fluidly connected to the inlet; and a pump positioned upstream of a high shear device, the pump in fluid connection with the inlet and the oil source.

Abstract: The invention relates to a method for producing a liquid or semi-liquid product that is sensitive to oxidation, for example beverages, wherein the production method includes a step of deoxygenating an intermediate medium involved in the production of either the liquid or the semi-liquid, and a heating step, for example pasteurization, after the deoxygenation step, characterized in that the method involves injecting a hydrogenated gaseous mixture into the liquid or semi-liquid between the deoxygenation step and the heating step.

Abstract: The catalyst comprises at least a metal component and at least a non-metallic conducting component as supplement component. The metal component generally contains one or more metals of the groups VIb, VIIb or VIIIb of the periodic table. The supplement component is e.g. a conducting carbon material like graphite, a conducting polymer or a conducting metal oxide. Preferably it is hydrophobic or made hydrophobic. The catalyst is used for hydroprocessing of bio-feedstock like vegetable oils to produce fuels, which are aliphatic hydrocarbons comparable to conventional fuel from mineral oil.

Abstract: A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.

Abstract: A capping method and its cap for hydrogen-reduced water or hydrogen-reduced food production are characterized by fine carbon particles absorbing hydrogen being attached to the cap. After filling and capping the container, the hydrogen will be dissolved into the food. In addition, the fine carbon particles, flavorings, processed and unprocessed food are attached to the cap, and during the heating and sterilizing process, the extraction or cooking can be finished, omitting conventional extraction and heating steps when cooking. This result can be used in all food production fields.

Abstract: The invention is directed to a process for the hydrogenation of unsaturated triglycerides in the presence of a supported precious metal catalyst and hydrogen, in which process a precious metal catalyst is used, comprising an aggregate of solid support, precious metal nano particles and surfactant or polymer.

Abstract: A coral is washed with purified water or tap water, and a crushed coral is heat-treated. Proteins and other organic matter are incorporated between calcium molecules in the coral skeleton, and the organic matter is decomposed and released as volatile components. In the skeleton from which organic matter is released, a calcium skeleton having a porous structure is formed, and the surface area of pores is increased. A hydrogen gas can be retained in the structure by adsorbing a hydrogen gas to the pores in such a calcium skeleton a porous structure (micropores). The resulting coral powder, with which ions dissolved in water are easily extracted, shows a low oxidation reduction potential when dissolved in water.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: A coral is washed with purified water or tap water, and a crushed coral is heat-treated. Proteins and other organic matter are incorporated between calcium molecules in the coral skeleton, and the organic matter is decomposed and released as volatile components. In the skeleton from which organic matter is released, a calcium skeleton having a porous structure is formed, and the surface area of pores is increased. A hydrogen gas can be retained in the structure by adsorbing a hydrogen gas to the pores in such a calcium skeleton a porous structure (micropores). The resulting coral powder, with which ions dissolved in water are easily extracted, shows a low oxidation reduction potential when dissolved in water.

Abstract: A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids with hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with the catalyst and suitably facilitate the hydrogenation reaction. Alternatively, the necessary fluidity may be achieved at relatively low temperature by subjecting the reactants to a high pressure of CO2 gas such that the quantity of this gas that dissolves into the resin is sufficient to substantially reduce its viscosity, the pressure of the CO2 gas being either less than the liquefaction pressure at temperatures below the critical temperature or less than that which would cause the density to exceed that at the critical point for temperatures above the critical temperature.

Abstract: Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially zero by catalytically hydrogenating the mixture under reaction conditions sufficient to preserve the DP profile of the mixture, which reaction conditions typically include a reaction temperature ranging from about 50° C. to about 150° C. and a reaction pressure of at least about 1500 psi. Surprisingly, when the mixture is a malto-oligosaccharide mixture, the reduced mixture will have a superior color-fastness and thermal stability as compared to a similar unreduced mixture of malto-oligosaccharides, and also low reactivity towards nitrogen-containing species.

Abstract: Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single reduced malto-oligosaccharide species or a plurality of such species. Further disclosed is a method of preserving a material. The method generally includes contacting the material with a preserving agent containing a preserving effective amount of one or more reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and the like containing the chemically reactive material(s) and a preserving effective amount of one or more reduced malto-oligosaccharide species may be prepared.

Abstract: A method and device for inerting a vat having an upper wall and containing a consumable liquid and an overhead gas, including the steps of:

Abstract: A method of processing a substance, such as a food item, utilizing high pressure processing includes providing an enclosed environment including the substance and one or more of the following gases: carbon monoxide, carbon dioxide, nitrogen, nitric oxide, nitrous oxide, hydrogen, oxygen, helium, argon, krypton, xenon and neon. The enclosed environment including the substance and at least one gas is subjected to high pressure processing and sealed in a container. The high pressure processing may occur prior to or after sealing the substance in the container. Control of the amount and type of gases in the enclosed environment including the substance enhances the biocidal efficacy of high pressure processing as well as ensuring desirable sensory qualities of the substance during storage.

Abstract: Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially zero by catalytically hydrogenating the mixture under reaction conditions sufficient to preserve the DP profile of the mixture, which reaction conditions typically include a reaction temperature ranging from about 50° C. to about 150° C. and a reaction pressure ranging up to about 1500 psi. Surprisingly, when the mixture is a malto-oligosaccharide mixture, the reduced mixture will have a superior color-fastness and thermal stability as compared to a similar unreduced mixture of malto-oligosaccharides, and also low reactivity towards nitrogen-containing species.

Abstract: Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single reduced malto-oligosaccharide species or a plurality of such species. Further disclosed is a method of preserving a material. The method generally includes contacting the material with a preserving agent containing a preserving effective amount of one or more reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and the like containing the chemically reactive material(s) and a preserving effective amount of one or more reduced malto-oligosaccharide species may be prepared.

Abstract: A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg white, a modified egg white or a simulated egg white to produce a simulated blended whole poultry egg composition.Alternatively the yolk composition may utilize a modified yolk, such as decholesterolized yolk. Also disclosed are methods of preparing the compositions.

Abstract: Improved methods for treatment of edible oils such as soybean oil and cottonseed oil to improve its stability, flavor and/or to deodorize the oil.

Abstract: A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.

Abstract: A process for the fractionation of hardened butterfat resulting in a fraction (i) enriched in triglycerides comprising two fatty acid residues having each at least 16 carbon atoms and 1 fatty acid residue with 2 to 8 carbon atoms, said triglycerides having a carbonnumber ranging from 24 to 42 and a fraction (ii) enriched in triglycerides having a carbonnumber greater than 42. Fractionation is preferable carried out in the presence of a solvent such as acetone or hexane. Margarine fat blends containing fraction (i) display improved butterlike properties.

Abstract: Improved coating compositions for foodstuffs such as chocolate and dried fruit comprise jojoba oil which is hydrogenated either substantially completely and used in solution in a volatile solvent such as acetone, or partially to a liquid which, while remaining clear for at least 24 hours at 25.degree. C. or below, provides a greatly improved stability to the coated foodstuff compared with the unhydrogenated oil. The partially hydrogenated oil is preferably of low trans-content and may have an Iodine Value as little as 2 units below that of the original oil. Preferably it is obtained by hydrogenation at a temperature below 125.degree. C. using a fresh, unsulphured metal hydrogenation catalyst.

Abstract: A method for manufacturing hard butter which comprises interesterifying an oil-and-fat material of about 20 to 40% by weight of myristic acid triglyceride and about 60 to 80% by weight of a vegetable oil, such as rapeseed oil, soybean oil or corn oil, or a hardened vegetable oil obtained by hydrogenating such a vegetable oil. The resultant hard butter has a good palatability and is free of a soapy taste.

Abstract: A method for the hydrogenation of liquid oils, particularly vegetable oils is provided. In the method, a catalyst system is used which results in producing a hydrogenated oil product having a steep SFI slope with complete melting by about 40.degree. C. The final product has less than about 10 percent stearate, less than about 7 percent diene and greater than about 60 percent trans isomer level. The catalyst system is a mixture of a conventional nickel catalyst and a sulphur-poisoned nickel catalyst. The hydrogenation process can be a dead-end process or can be an end-point process.

Abstract: A non-fractionated, partially hydrogenated, non-lauric glyceride oil product suitable as a hard butter is made by hydrogenating the oil with copper-chromite catalyst to an Iodine Value of about 100-110 followed by hydrogenation with a conventional hydrogenation catalyst, suitably nickel, until hard butter characteristics of the fatty product are achieved.

Abstract: A hard fat product for food purposes, especially for margarine fat blends, from rapeseed oil having a low erucic acid content, and method for producing same.