Abstract: Method of manufacturing food products from a material comprising liquid spent brewers yeast is provided herein. A method for processing liquid spent brewers' yeast as the primary ingredient and at least one secondary protein ingredient into food products suitable for safe human consumption comprises subjecting a mix of primary and secondary ingredients to heat treatment at elevated pressure. The resulting product has a meaty flavor and texture, and a reduced RNA content. The process uses ingredients in their native liquid form, skipping drying and isolation, which reduces waste and is cost-effective.

Abstract: Alternative meat from a material comprising spent brewers' yeast as the primary ingredient is provided herein. The product contains from 20% to 80% dry weight spent brewers' yeast, has a meaty flavor and texture, and a reduced RNA content, making it safe for human consumption.

Abstract: Method of manufacturing food products from a material comprising liquid spent brewers yeast is provided herein. A method for processing liquid spent brewers' yeast as the primary ingredient and at least one secondary protein ingredient into food products suitable for safe human consumption comprises subjecting a mix of primary and secondary ingredients to heat treatment at elevated pressure. The resulting product has a meaty flavor and texture, and a reduced RNA content. The process uses ingredients in their native liquid form, skipping drying and isolation, which reduces waste and is cost-effective.

Abstract: The invention relates to a method for producing a hydrocolloid with an improved water-binding ability in which the hydrocolloid is treated in a mixture with water in a high pressure homogenization process at at least 100 MPa.

Abstract: An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.

Abstract: The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

Abstract: A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavoring unit; each of the centrifugal units having a tubular outer shell having an axis and defining a processing chamber; and a powered shaft housed in the shell, coaxially with the axis, and fitted with a row of appendixes projecting radially from, and connected integrally and interchangeably to, the shaft.

Abstract: The present invention relates to a solid confectionery product comprising pressure agglomerated powder ingredients, wherein said powder ingredients comprise an oil powder, the use of an oil powder for the preparation of a solid confectionery product, and processes for the preparation of a solid confectionery product compacting or shaping the ingredients including an oil powder by a pressure agglomeration process.

Abstract: A highly palatable pet food that is formulated using a blend of ingredients having good nutritional balance with the health of the pet in mind, and a manufacturing method for the pet food. The present invention provides a pet food manufacturing method that includes a step of granulating a mixture of ingredients to obtain food granules, and a step of baking the food granules, wherein the baking temperature is preferably a temperature that generates pyrazines in the food granules. Further, the pyrazine content within the food granules following baking is preferably at least 0.10 ppm higher than the pyrazine content within the food granules prior to baking. Examples of the pyrazines contained within the food granules include 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and/or 2,3,5-trimethylpyrazine. Furthermore, the baking is preferably performed using far infrared radiation.

Abstract: The present invention relates to a process for preparing solidified maltitol. The solidified maltitol is prepared by turbulating a maltitol powder with gas and contacting it with a maltitol containing syrup wherein the quantity of the powder is ?the quantity of the syrup. The solidified maltitol has superior properties in bakery products. It is further suitable in other food products such as confectionery, chewing gum coatings and tablets.

Abstract: The present invention relates to an instant beverage powder and, more particularly, to an instant soluble beverage powder which forms foam on its upper surface when reconstituted with water. The powder has a foaming porosity of at least 35% an open pore volume of less than 3 ml/g and a closed pore average diameter D50 of less than 80 micrometres.

Abstract: A method for preparing a composition including a compound including vanillin and ethylvanillin is described. Also described, is a method of preparing a composition including a compound including vanillin and ethylvanillin according to a vanillin/ethylvanillin molar ratio of 2. The method can include an operation of co-granulating vanillin and ethylvanillin at a temperature of 50° C. to 57° C. in the form of a powder and in amounts such that the vanillin/ethylvanillin molar ratio is at least equal to 2, and an operation of lowering the temperature of the composition thus obtained to room temperature.

Abstract: A method of producing flavor granules, including a cycle including steps of a) spraying water or a binder liquid onto a raw flavor powder until a moisture content of the raw flavor powder reaches a critical moisture content under fluidization (Uf) while blowing hot air to the raw flavor powder to form a fluidized bed of the raw flavor powder, and b) drying the raw flavor powder after the step a) until the moisture content of the raw flavor powder reaches an equilibrium moisture content (Ue), in which the cycles are repeated two or more times.

Abstract: A drinkable food product comprises a liquid and a hydrolyzed, dried, agglomerated grain powder.

Abstract: The present invention relates to a method for producing an instant beverage product with good foaming and/or dissolution properties, wherein a layer of porous base powder is sintered while gas is forced through the layer.

Abstract: A method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of particles of foaming soluble coffee, wherein at least some of the particles of foaming soluble coffee have not been milled prior to their agglomeration.

Abstract: The present application relates to processes for imparting improved properties to carboxymethyl cellulose, for example, a process for producing an aqueous dispersible carboxymethyl cellulose is described, comprising introducing carboxymethyl cellulose into a high shear mixer, adding at least 20 percent water by weight to the carboxymethyl cellulose without additional surface treatment additives, forming carboxymethyl cellulose agglomerates, and drying the agglomerates by non-contact drying means to form the aqueous dispersible carboxymethyl cellulose.

Abstract: A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.

Abstract: The present invention relates to an instant beverage powder and, more particularly, to an instant soluble beverage powder which forms foam on its upper surface when reconstituted with water. The powder has a foaming porosity of at least 35% an open pore volume of less than 3 ml/g and a closed pore average diameter D50 of less than 80 micrometres.

Abstract: The present invention relates to the field of modification of dissolution kinetics of particulate materials. In particular, the present invention relates to the adaptation of the dissolution kinetics of powders, e.g., food powders to a particular purpose. One embodiment of the present invention relates to a Composite Particle to be dissolved comprising at least two solid soluble sub-particles, at least one of which has a negative heat of dissolution in the liquid the Composite Particle is to be dissolved in.

Abstract: A device (e.g., a vending machine) and method for preparing a consumable beverage include mixing an agglomerated natural milk powder having a scorched particle mass not greater than fifteen milligrams with hot water to produce the consumable beverage. The hot water and milk powder may be mixed prior to or during their placement of the beverage in a beverage cup, such as part of operation of a vending machine. Alternatively, the hot water and milk powder may be mixed with one or more additional ingredients, such as coffee, tea, cocoa powder, and/or sugar, to produce the beverage. Further, the hot water and milk powder may be whipped together or with an additional ingredient to produce a foaming beverage, such as cappuccino.

Abstract: A natural sweetener composition for oral consumption, for replacing sugar, comprising Stevia extract and at least one additive selected from the group comprising fructooligosaccharides, fructose, magnesium carbonate, and combinations thereof. Also provided is a method for preparing natural sweetener compositions for oral consumption comprised of Stevia extract with certain additives.

Abstract: Defects are removed from dry pulp by providing dry pulp having less than 10% by total weight of water therein. The location of individual defect material within the dry pulp is sensed. The located defect material is relatively positioned with respect to a defect removal system. Using the sensed location of defect material with respect to the defect removal system, the defect material is removed with the defect removal system from the dry pulp.

Abstract: A re-hydration supplement composition particularly suitable to counteract dehydration stresses in mature bovine mammals in the form of a pelletized feed supplement is disclosed which includes relatively large fractions of carbohydrates including saccharides, cationic and anionic electrolytes and a minor amount of betaine osmolyte. A process for pelleting is also disclosed.

Abstract: The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from the fermentation broth.

Abstract: A salt replacing composition for replacing sodium chloride in food contains a major amount of potassium chloride, ammonium chloride and at least one of an amino acid and a salt of an amino acid. A reduced sodium chloride composition contains the salt replacing composition and sodium chloride. A food containing the salt replacing composition and a process for making the salt replacing composition.

Abstract: The present invention is related to feed granules comprising a feed enzyme and a zinc salt of an organic acid.

Abstract: A flavored artificial sweetener is made of a carrier, such as dextrose and the like, that is milled together with a flavoring agent. The mixture is then commingled with a second bulking agent, such as maltodextrin and a sweet agent, such as aspartame. The resulting sweetener has excellent taste characteristics and flowability. It can be packaged in small envelopes, canisters or bulk containers.

Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.

Abstract: A process and an apparatus for agglomeration of powders wherein the powder is brought into contact with an agglomeration fluid while being air-borne and collected on a surface all parts of which are moving at substantially the same speed, after which the agglomerated powder is moved away from the moving surface by means of a centrifugal acceleration of at least 50 m/s2.

Abstract: The invention concerns a powder containing crystalline particles of maltitol, having: a speed of dissolution in water, according to a test A, of from 1 minute 30 seconds to 3 minutes; a hardness value, according to a test B, of from 400 to 500 N; an apparent specific gravity according to a test C, of from 0.550 and 0.650 g/ml; a residual water content of from 1.2 to 2% a melting point of at least 140° C., as well as tablets, baked goods and chewing gums containing said powder.

Abstract: Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each segment of first material to a segment of a second material. Generally two rows of joined segmented flows are extruded side by side. Preferably between the tow rows is formed a boundary cell wall which usually is transformed to a harder material after extrusion. Cell walls of the harder material may surround, in two or three dimensions, cells of softer of foamed material. The apparatus and method to provide the food product having the cell like structure is particularly useful for producing confectionery products formed of chocolate, marzipan or dough materials.

Abstract: An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.

Abstract: A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, for the subsequent creation of a consumable beverage which includes the natural dairy beverage additive.

Abstract: Herein is disclosed a granulated sweetener comprising Aspartame and Acesulfame-K as active ingredients, wherein the amount of the Acesulfame-K is 5 to 90% by weight based on the total amount of both the components and wherein the maximum particle size of the granules is about 1,400 &mgr;m or less, in which granulated sweetener the poorly dissoluble, high intense synthetic sweetener Aspartame (APM) is improved in solubility.

Abstract: The reduction of agglomeration amongst granular food particles by combining one or more granular foods with one or more novel flow agents that do not adversely impact the granular food or, alternatively, a food product produced therefrom. The invention facilitates the transport, storage, and processing of granular foods.

Abstract: A ready-to-eat, nutritionally valuable food bar containing an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base made of amylaceous materials and milk solids and (b) a binder made of sugar, milk solids and a binding agent, wherein the extruded mixture has the shape of a bar. Also, a process for manufacturing a ready-to-eat food bar by preparing a dry mixture of particles or flakes of at least one cooked-extruded base containing amylaceous materials and milk solids; mixing the dry mixture with a binder made of sugar, milk solids and a binding agent; and forming the mass obtained into a bar shape.

Abstract: The present invention relates to a malted beverage powder and a process for preparing it. In the process of the present invention, liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture having a moisture content of about 20% or less. The wet mixture is vacuum dried to provide a dry cake which is comminuted to a base powder. The base powder is then dry mixed with a further portion of dry malted beverage ingredients. The malted beverage powder so obtained has a substantially homogeneous color and characteristics such as flavor and texture similar to those of conventionally-prepared malted beverage powder.

Abstract: A moist non-rewetted particulate material obtained from an extract of e.g. coffee by drying, is subjected to a heat treatment being carried out without affecting the moisture content of the particulate material at a combination of temperature and time being adequate for effecting fusion so as to form a compact cake-like structure, which is disintegrated into granular material before drying to final moisture content, whereby fines may be separated without being subjected to final drying, and recirculated in the process. Hereby a product having an appearance similar to and a quality comparable to or better than that of freeze dried coffee can be obtained in a less expensive manner.

Abstract: The invention concerns a process for the manufacture of a powder containing crystalline particles of maltitol, which includes continuously mixing maltitol syrup having a dry matter content of at least 70% by weight and a maltitol content of at least 85% by weight on a dry matter basis, the mixing being effected by simultaneously dispersing the maltitol syrup and maltitol containing seeds into an open rotating receptacle containing maltitol based granules whereby the maltitol syrup and maltitol containing seeds are mixed at the surface of the maltitol based granules contained in the receptacle, collecting maltitol based granules from the receptacle and crystallizing maltitol contained in said granules, the maltitol based granules in the receptacle being maintained in motion by the rotation of the receptacle.

Abstract: The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.

Abstract: A method of producing a milk replacer product that includes creating a pattern of air flow in a mixing zone of a mixer, gravity feeding a powdered nutritional composition into the mixing zone, applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, where the agglomerating aid, in combination with the pattern of air flow, is effective to cause particles of the powdered nutritional composition to stick together and form agglomerates, and drying the agglomerates to form the milk replacer product.

Abstract: This invention relates to powder products of ginkgo leaves and its manufacturing processes, which includes crushing ginkgo leaves capable of maintaining various effects like healing intestinal disorder, which are typical of fibrous material, including fiber or food fiber in good quantity and exhibiting good effects of improvement of bloodstream by flavonol compounds without decreasing the compounds contained in the ginkgo leaves, by the steps of drying ginkgo leaves which have been washed and sliced, and of obtaining a specific form of crushed leaves of ginkgo after drying.

Abstract: A novel dissolution agent, and its use in the manufacture of instant (flavored and unflavored) beverage products, (coffee, hot chocolate, teas, creamy juice drinks, milk shakes, nutritional drinks, and the like, especially instant coffee products), that have improved mouthfeel (“creaminess”, “richness”, “body”, “complexity”, “body-richness”, “substantial”) and thickness, without “sliminess” or “stringiness”. This novel dissolution agent may also be used to make a binder solution that will be used during manufacturing in the agglomeration process. The instant beverage products made according to the present invention, (especially preferred are instant coffee products), can deliver a creamy, rich, preferably foamy, beverage with a clean, improved mouthfeel and thickness without “sliminess” or “stringiness”, as well as a higher flavor impact, at a lower dosage of solids (5-10%, preferably 6.5-8.

Abstract: A low density fructan having a loose density equal or less than 0.35 g/ml to a composition which comprises intimately associated with the fructan one or more of maltodextrins, polydextrose, sucrose, polyols and high intensity sweeteners. Also provided is a method for preparing the fructan and the composition, and a composition which presents instant dispersion properties in aqueous medium.

Abstract: A powdered creamer which made up of agglomerated creamer particles. The creamer particles are each made up of a sweetener, a water-dispersible or water-soluble protein and an edible oil having a bland flavor and a melting point below 10° C. The powdered creamer is soluble in cold water.

Abstract: The invention relates to a dextrose hydrate in powder form, having a dextrose content at least equal to 98%, an &agr; crystalline form content at least equal to 95%, a water content greater than 1%, a compressibility determined according to a test A, at least equal to 70 N. The invention also relates to a process for the preparation thereof and to the use of said dextrose hydrate in powder form as a sweetener, osmotic agent, nutrient or excipient, particularly in compositions intended for the food, pharmaceutical, chemical and agrochemical sectors.

Abstract: The invention relates to the preparation of enzyme pregranules with stable activity which can be incorporated into particles of a granular animal feed. The invention further relates to the pregranules with stable activity which are obtained by the preparative processes and can be incorporated into granular animal feeds.

Abstract: Flavored instant coffee products having a variegated appearance that contain darker colored agglomerated soluble particles containing a darker colored flavorant selected from cocoa and instant coffee agglomerated onto an edible carrier such as sugar and lighter colored agglomerated soluble particles containing a dairy or nondairy creamer and a noncoffee flavor agglomerated onto an edible carrier such as sugar, provided that when the darker colored flavorant is only cocoa, the lighter colored agglomerated particles further contain instant coffee agglomerated the edible carrier.

Abstract: This invention discloses an edible composition containing agglomerated granules which, when added to an edible composition, substantially do not alter its sensory characteristics and a process for producing such edible compositions. This invention also discloses the agglomerated granules that are added to these edible compositions.