Abstract: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.

Abstract: This relates to an apparatus and method for removing solutes from a solution using nano-filtration to provide a treated wine.

Abstract: The present invention provides for a non-standardized dark chocolate composition to have up to 75% less saturated fat content than regular dark chocolate and have an improved healthier fat structure. A non-standardized and standardized dark chocolate include an antioxidant blend of; Virgin Coconut Oil, Vanilla Powder, Blackberry Powder, and Acai Berry Extract that creates a synergistic affect making the compositions have the rich and creamy taste, texture, melt and creaminess similar to milk chocolate. The final compositions have improved health characteristics, antioxidant content, and significantly less bitterness. Additionally, the method for preparing such non-standardized and standardized dark chocolate compositions is covered.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, diluting the concentrated and optionally diafiltered with water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant), and drying the separated soy protein solution to provide the soy protein product.

Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.

Abstract: The invention relates to a method for the production of a food, a food supplement, or consumable good, wherein said good contains a mixture of water soluble carbohydrates, pectin, water, Ca2+ ions and at least one thickening agent. According to the invention, fruit juice concentrate and/or vegetable juice concentrate and/or alcohol are added to the mixture following warming and until the pectin is dissolved and the solution is clear, wherein a product which is ready for consumption and which has a stable shape due to gelatinization is formed when filled into a container, in particular a tube.

Abstract: The present invention provides a method of reducing chill haze in a protein containing liquid (especially beverages resulting from fermentation such as beer and wine) by contacting the liquid with silica microgels having an average microgel diameter of at least 18 nm, more preferably at least 45 nm, and most preferably at least 70 nm. It has now been discovered that microgels having an average microgel diameter of less than about 18 nm do not adequately reduce chill haze of a protein containing liquid. In particular, while microgels having an average microgel diameter of less than about 18 nm cause the coagulation of haze-forming components, these components remain suspended in liquid and continue to cause haze despite allowing the liquid to settle for long periods of time.

Abstract: It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.

Abstract: A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of about 190° F. to about 210° F. and reducing the pH of the flour-water mixture by acidifying the flour-water mixture under agitation to obtain a reduced viscosity whole grain flour slurry.

Abstract: The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.

Abstract: The disclosed apparatus includes a stator and a rotor disposed for rotation within the stator. An inner wall of the stator defines one or more collider chambers. Rotation of the rotor causes movement of fluid disposed between the rotor and stator and establishes a rotational flow pattern within the collider chambers. The fluid movement induced by the rotor increases the temperature, density, and pressure of the fluid in the collider chamber. Aspects of the invention include increasing the metals and/or solids content of the fluid.

Abstract: A method for preserving a liquid that contains a flavor component derived from a food material, comprising adding a pH-adjuster to the liquid.

Abstract: Methods of preparing a liquid suspension are provided. According to one aspect, the method includes mixing, simultaneously or in separate steps, at least: (a) a liquid source of digestible organic matter, wherein the liquid source of digestible organic matter includes: (i) water in a concentration of at least 25% by weight of the liquid source of digestible organic matter; and (ii) digestible organic matter in a concentration of at least 5% by weight of the liquid source of digestible organic matter, wherein the digestible organic matter comprises starch in a concentration of at least 10% by weight on a dry-matter basis. The liquid source of digestible organic matter is mixed with: (b) an alkali or alkali source and/or (c) a water-insoluble material selected from the group consisting of a nutrient, a medicament, and any combination thereof in any proportion. The mixing proportions and conditions are selected to obtain a resulting mixture have desirable dry-matter content and physical characteristics.

Abstract: The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

Abstract: This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients.

Abstract: A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.

Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.

Abstract: The subject of the present invention is a novel method for preparing a composition of internal dehydration product of a hydrogenated sugar, comprising: a) a step of distilling a medium containing the said internal dehydration product in order to obtain a distillate enriched with this product, b) optionally, at least one subsequent step of purifying the distillate thus obtained, c) a subsequent step of bringing the distillate obtained during step a), and then optionally subjected to step b), into contact with an agent capable of improving the stability of the internal dehydration product predominantly contained in the distillate, the said agent not being in gaseous form, d) optionally, a subsequent step of shaping the resulting composition of internal dehydration product of a hydrogenated sugar. This method makes it possible in particular to obtain a stable isosorbide composition, characterized by its purity and/or its content of certain stabilizing or nonstabilizing species.

Abstract: Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products with staged refrigeration, as well as temperature cycling to achieve a low fat consumer food product that is microbiologically stable and safe while lacking undesirable mustard flavor and/or burn.

Abstract: A method to pasteurize pre-packaged food at, or near room temperature, using supercritical carbon dioxide is provided. Carbonation may also be introduced simultaneous to the pasteurization.

Abstract: A method for making a web having a metal-ion sequestering agent and treating a liquid using the web. The method of making the web includes electrostatically providing at least one metal-ion sequestering agent and/or antimicrobial agent. The web can be used to tread a liquid by placing the web into a tank and subjecting the liquid to the web.

Abstract: A fish sauce is treated for (2) to (16) hours at a pH of (9.0) to (10.0), under a temperature of (40° C.) or lower and under a reduced pressure of (80) to (180) Torr, and the pH is then adjusted, if required, to be (4.5) to (7.0), to thereby obtain a final fish sauce which contains specific odor components having specific values or less as determined by gas chromatography, and which thus contains an acceptable level of undesirable odor components.

Abstract: A method for inhibiting growth of microbes in a liquid having a pH equal to or greater than about 2.5 by using a filter bed assembly or filter for filtering the liquid having a metal-ion sequestering agent for removing designated metal ion from the liquid. The liquid is passed through the filter bed or filter for a sufficient time so as to substantially reduce the designated metal ion from the liquid.

Abstract: The present invention provides a method for preparing a solubilized composition containing an oil-soluble substance having both acid and heat resistance, including: the step of dissolving an oil-soluble substance and two or three emulsifiers selected from (1) an emulsifier E1 comprising an ester of a fatty acid having an HLB of not less than 10 and not more than 14 carbon atoms with a polyglycerol having a polymerization degree of not less than 3, (2) an emulsifier E2 comprising an ester of a fatty acid having an HLB of not less than 10 and not more than 14 carbon atoms with sucrose, or (3) an emulsifier E3 comprising lecithin in which phosphatidylcholine accounts for not less than 50% and/or lysolecithin in which lysophosphatidylcholine accounts for not less than 50% of a phospholipid content in (a) ethanol or (b) a mixed solvent of ethanol with at least one selected from the group consisting of acetone, hexane, and ethyl acetate to prepare a transparent solution; and the step of distilling the solvent off f

Abstract: Non-toxic, naturally derived, preservative compositions are provided for beverage products, food products and other consumer products which include d-limonene, beeswax and monohydric alcohol. Methods for manufacturing and using such preservative compositions are also provided. In addition beverage products, food products and other consumer products which include preservative compositions comprising d-limonene, beeswax and monohydric alcohol are provided.

Abstract: The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.

Abstract: An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasic acid (such as calcium sulfate), or a mixture of the two Group IIA compounds, followed by removing the solid formed. The various uses include cleaning, food production, decontamination, bioremediation, agricultural application, medical application, and detoxification of substances.

Abstract: Disclosed are a deterioration preventive agent for milk-containing foods containing as its active ingredient a coumarin analog represented by the general formula (1) below, a glycoside of that analog, or a plant extract containing the coumarin analog or its glycoside: (wherein R1 represents a hydrogen atom, a hydroxyl group or a methoxy group, R2 represents a hydrogen atom or a hydroxyl group, and R1 and R2 are not both hydrogen atoms). The deterioration preventive agent according to the present invention demonstrates superior deterioration preventive effects for milk-containing foods. In addition, the deterioration preventive agent provided by the present invention is friendly to the environment and people.

Abstract: Provided is a compressed anti-solvent technique for manufacture of insulin-containing powders for pulmonary delivery. The insulin is processed in a cosolvent system including two or more mutually soluble organic solvents. Also provided are powders manufacturable by the manufacture method, including powders of substantially pure insulin and powders including a biocompatible polymer for pulmonary sustained insulin release applications. Also provided are packaged products including insulin-containing powder in a container that is receivable by and operable with a dry powder inhaler to produce an aerosol including dispersed insulin-containing particles when the inhaler is actuated.

Abstract: The present invention relates to calcium double salts having good preservative properties. Said salts can be used in foods, feeds, pet food, cosmetics and pharmaceuticals, food-contact items, silage, brewers' spent grains, pomace, food wastes, brewers' yeast, distillation residues and other wastes from the food industry or for leather treatment. These substances exhibit a considerably extended shelf life after addition of, or treatment with, one of the calcium double salts.

Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. The process includes two homogenization steps.

Abstract: A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A method of antimicrobially coating a latex medical article.

Abstract: A method for processing vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The retentate stream can be further processed for the recovery of lecithin. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1&mgr; and about 2&mgr;.

Abstract: Acidic milk based beverage products which do not precipitate over time and are physically stable, and a process for preparing these products, are disclosed. These products contain from about 0.5% to 5.0% milk proteins and 0.1 to 2.0% of a food stabilizer and a food acid sufficient to lower the pH below 4.5. The first step of the process involves mixing milk proteins with a food grade weak base to raise the pH above 7.0. Food grade stabilizers are added to the elevated pH mixture of milk proteins and base under low shear conditions. Other ingredients are then added to provide the desired sweetness, flavor, color and microbiological stability. This mixture is homogenized before acidification. A chilled food grade acid is then added at a temperature below 30 ° c. under low to moderate shear conditions.

Abstract: The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, particularly extruded breakfast cereals and snacks.

Abstract: A method for increasing the stability of a food-grade or pharmaceutical-grade liquid, such as an extracted oil, herbal extract, flavor, color, or volatile chemical component used in the flavor industry, is provided. The method comprises mixing the liquid with an amphoteric polymer, preferably polyvinylpyrrolidone, to thereby infuse the liquid into the amphoteric polymer matrix and form a generally-solid, stabilized product. Optionally, bulking agents, absorbents, and flowing agents can be mixed with the liquid and amphoteric polymer to enhance the properties of the stabilized product. The inventive method is particularly useful for entrapping liquids that are highly volatile, heat sensitive and/or easily oxidizable.

Abstract: Microorganisms are destroyed and enzymes can be inactivated in liquids, such as juices for example, by continuously flowing the liquid and continuously flowing pressurized dense CO2 along flow paths which are separated by membrane having minute pores at which the flows contact each other in a nondispersive manner. Pressures in the two flow paths are equalized and the dense CO2 flow is continuously recirculated without depressurization. Contact between the flows can be maximized by using a plurality of parallel hollow fiber porous membranes with one of the flows being directed into the hollow fibers and the other of the flows being directed along exterior surfaces of the fibers. The process does not adversely affect properties of the liquid, such as taste, aroma and nutritional content, as heating of the liquid to a high temperature is unnecessary.

Abstract: A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade product that contains a small amount of free acid impurities to an ammonia gas. The ammonia gas reacts with the free acid impurities to convert the free acids into ammonium salts, thereby reducing or eliminating the off-flavor and off-odor of the product.

Abstract: Disclosed are a fatty acid esters composition of a polyglycerine containing more than 70% of a fatty acid monoester which is defined by a specified analysis method, a process for the preparation thereof, a process for the preparation of a highly-purified fatty acid esters composition of a polyglycerine, and a highly-purified fatty acid esters composition of a polyglycerine having an oxirane oxygen concentration of below 100 ppm which is defined by a specified analysis method. The fatty acid esters compositions of a polyglycerine are useful as additives for a variety of food-stuffs, additives for a variety of thermoplastic resins, and as additives for a variety of cosmetics or detergents.

Abstract: The invention relates to a method for cleaning apparatus used during the production of foodstuffs, in particular the filtration thereof, wherein this apparatus is contacted after use with a cleaning system based on the combination of a cyclic nitroxyl compound and a hypohalite.

Abstract: A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby controlling the browning reaction.

Abstract: A method of treating beverage which comprises contacting the beverage with polyvinyl polypyrrolidone and subsequently centrifuging the beverage to remove the polyvinyl polypyrrolidone.

Abstract: A process is provided for treating food products in order to reduce or eliminate the detrimental effects of the presence of oxygen in the atmosphere which is in contact with the products and, more particularly, the external surface of the products. A non-zero quantity of oxygen is extracted from the atmosphere by implementing a solid electrolyte which is an O2− ion conductor and is essentially impermeable to the gases. The invention has applicability to preserving frying oil baths.

Abstract: A foodstuff having selected flavorant/antimicrobial compounds in an amount sufficient to result in a microbiologically stable foodstuff.

Abstract: Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral acid, preferably phosphoric acid, such that the weight ratio of organic compounds to inorganic compounds is sufficient to provide an initial % T at 590 nm of at least about 95.5%. The stabilized liquid smoke compositions are essentially free of dissolved tar, and, therefore, are water dilutable without forming a tar precipitate.

Abstract: Method for substantially decreasing the viability of microorganism and deactivating enzymes in a contaminated substance by exerting a high pressure the substance. The substance is conducted in a steady flow through and open narrow tube while the pressure difference between the entrance and the exit of the tube is maintained at 100 Mpa or more. The temperature rise of the product while passing through the tube can be confined to less than 5.degree. C. The method provides a continuous ultra high pressure preservation process suitable for processing foods.

Abstract: Disclosed is a method for preparing temperature-sensitive, shelf-stable, high-acid or acidified, tomato-based food products. From about 0.000125% to about 0.00125% nisin, and in preferred embodiments from about 0.00025% to about 0.0005% nisin, based on the weight of the food product, is first mixed with the tomato-base. Other ingredients, such as pieces of fresh tomatoes, onions, bell peppers and the like are then combined with the nisin-containing mixture. The combination is then heat-treated at a temperature less than about 180.degree. F.