Abstract: A device for frothing and steaming milk comprises a steamer (1) and a steamer tube (3) connected to a steam conduit (2). The steam conduit (2) is provided with an air feeder port (6) which can be closed off. The steamer tube (3) comprises a temperature sensor (11) for sensing the milk temperature. The device comprises furthermore a controller (13) devised to open/close the air feeder port (6) as a function of the operating mode and/or sensed milk temperature. When the milk is steamed the air feeder port (6) remains closed whilst when frothing the milk it normally firstly remains closed until opened at a predefined milk temperature so that air can be mixed in the flow of steam.

Abstract: There is disclosed a system comprising a method and an apparatus for making an air-containing mixture 7, where air 8 is introduced into a viscous mass of raw mixture 5 for forming the air-containing mixture, and where the introduction of air is performed in connection with introducing the mixture in a treating unit 13. In the system, the raw mixture will be pumped under pressure through a nozzle 18 for forming least one jet 19 which is sprayed through an air space 17 against the surface 21 of the mixture, so that air is entrained in the mixture and that the air-containing mixture formed thereby is subsequently introduced in the treatment unit.

Abstract: The invention relates to a device for removing liquid, and more particularly a salt solution, from the surface of a food strand, such as for instance a sausage strand, during displacement of the food strand. The invention also relates to a method for removing liquid from the surface of a food strand.

Abstract: The present invention relates to a hot water unit for a hot beverage maker, in particular a coffee machine provided with a milk foamer, said hot water unit comprising a boiler for providing brewing water and an evaporator for providing steam. The boiler includes a boiler supply, a boiler heating means and a brewing water outlet. The evaporator includes an evaporator supply, an evaporator heating means and a steam outlet. According to the present invention, the boiler and the evaporator are arranged in series, the evaporator supply being implemented as a brewing water supply and connected to the brewing water outlet of the boiler. In addition, the present invention relates to the use of such a hot water unit for connection to a milk roamer and to a hot beverage maker comprising a milk foamer and such a hot water unit.

Abstract: A foamed beverage system for creating foamed beverages from a powder, a liquid, and air. The foamed beverage system may include a mixing chamber having a mixing zone and a pressurized zone. An impeller is positioned between the mixing zone and the pressurized zone. The powder and the liquid are added to the mixing chamber and the air is entrained within the mixture of the powder and the liquid within the pressurized zone.

Abstract: Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. “Beta-serum” means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in- water to a water-in-oil emulsion, such as the serum produced during the production of butter oil.

Abstract: A process for making a frozen confection having a total solids content of less than 10% by weight of the frozen confection is provided, the process comprising: a) preparing a mix of ingredients comprising water and having a total solids content of at least 12% by weight of the mix; b) partially freezing the mix in a dynamic freezer; c) drawing the partially frozen mix from the freezer; d) combining the partially frozen mix with an amount of frozen particles to form a frozen confection; wherein the total solids content of the frozen particle is less than 1% by weight of the frozen particles; the mean size of the frozen particles is greater than 0.5 mm; and the amount of frozen particles is chosen such that the total solids content of the frozen confection is less than 10% by weight of the frozen confection. A frozen confection is also provided.

Abstract: A frozen confection is provided comprising (by weight of the confection) from 5 to 15 wt % of a sweetener selected from the group consisting of sugar alcohols, sucrose, fructose, and mixtures thereof; from 2 to 12 wt % non-digestible, non-starch complex saccharides; less than 2 wt % starch or starch derivatives; and less than 3 wt % lactose. A process for making such a frozen confection is also provided.

Abstract: Methods for increasing energy in men and women include ingesting internally, twice a day, products that include, for women, multivitamins, multiminerals, high-calcium bone support products, high-ORAC super food products, and enzymes, and, for men, multivitamins, multiminerals, prostate support products, high-ORAC super food products, and enzymes.

Abstract: A dairy-based product comprises an aerated, non-cultured dairy-based component, and a stabilizer for stabilizing at least one air cell within the aerated, non-cultured dairy-based component.

Abstract: A process for making a frozen aerated confection is provided, the process comprising: preparing a mixture comprising water, sugar, protein, and at least 2 wt % milk fat; pasteurising and homogenizing the mixture; ageing the mixture at a temperature of from 0 to 6° C. to produce a mix; aerating and at least partially freezing the mix; the milk fat having (by weight of the fatty acids) a SAFA content of at most 60 wt % and a C18:0 content of at least 10 wt %, as well as to a mix for making frozen aerated confections, such as ice cream, based on milk fat which contains a low amount of saturated fatty acids.

Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

Abstract: A carbonation vessel comprising a container for holding a quantity of fruits or vegetables, an insert pan separating a lower space within the container from an upper space and having a gas vent for allowing gas to flow from the upper space to the lower space, a lid covering the upper space and a top opening of the container, a sealing member positionable between the lid and the top opening of the container, and at least one clamp for clamping the lid to the top opening of the container with the sealing member therebetween, thereby sealing the vessel. In one embodiment, the vessel can retain at least thirty pounds per square inch internal pressure. The internal pressure may comprise gaseous carbon dioxide generated in the upper space of the vessel by mixing sodium bicarbonate and citric acid with water, allowing sublimation of dry ice within the upper space, or other carbon dioxide gas generating means.

Abstract: A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to allow said soybeans to soak and swell; washing said soaked and swollen soybeans with water to remove oligosaccharides and ripening enzymes; grinding said washed soybeans under an at atmosphere of carbon dioxide by bubbling in carbon dioxide in a sublimated state to form a slurry; and filtering the slurry to produce raw okara and soymilk.

Abstract: The invention relates to a mixing device with an input container that is configured for receiving a product that includes a fluid component and a second component. A whipper with a conical whipper surface has an axis is configured for aerating and frothing the product. The whipper surface extends between first and second end portions, with the first end portion having a smaller diameter than the second end portion. The whipper surface is preferably oriented at a surface angle to the axis of about between 5° and 65°. A motor is in driving association with the whipper for rotating the whipper about the axis at a speed sufficient for aerating and frothing the product. A product exit conduit is disposed downstream of the whipper and is configured for dispensing the product of the fluid and second components.

Abstract: The present invention provides processes to inhibit or reduce the growth of bacteria and other pathogens in a liquid by adding carbon dioxide (CO2) to the liquid, and thermally inactivating the bacteria and other pathogens in the liquid, wherein the added CO2 cooperates with the thermal inactivation process so that the efficacy of the thermal inactivation process is enhanced.

Abstract: A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized olive oil to be used for the preparation is obtained by a mild refining process which spares the olive oil's minor components.

Abstract: A method and an apparatus for producing healthy drinking water containing fullerenes, which is excellent as healthy water, are provided. In high-pressure water, by burning a mixed gas of oxygen and hydrogen and burning carbon using the combustion gas generated, water containing fullerenes, which include water molecules and are floating in water, is produced. The water containing fullerenes obtained is useful as healthy drinking water.

Abstract: The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80° D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.

Abstract: The invention relates to a novel process for the crystallization of xylitol by contacting a xylitol solution with particulate xylitol suspended in a gas, drying the material to produce a multitude of microrystals and conditioning the material into an agglomerated product. The invention also relates to a particulate crystalline xylitol product having novel properties, to the use thereof in confectionery, foodstuff pharmaceuticals and oral hygiene products, and to special products comprising the same.

Abstract: There is disclosed beverage a beverage whipping apparatus having a motor for creating rotational motion, a rod having a first end and a second end, a whipping head that is in communication with the first end of the rod, and a torque reducing member intermediate the motor and the rod. This torque reducing member is in communication with the motor and the second end of the rod. Also included is a method for manufacture of the beverage whipping apparatus.

Abstract: A process system that uses a reduced amount of lime or other base to clarify or purify juice obtained from plant material such as sugar cane, sugar beets, or sweet sorghum. Specifically, apparatus and methods to reduce volatile materials in juice providing a product that has an increased pH requiring the use of less lime or other base to achieve the desired pH values for clarification or purification.

Abstract: A powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages is described. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurised to release upon addition of liquid at least about 1 ml of gas at ambient conditions per gram of soluble foamer ingredient. When used in soluble creamer powders, enhanced amounts of foam are generated.

Abstract: An enclosed tank with a water inlet, a water outlet, an air inlet, and an air outlet. A flavor additive cartridge is attached in-line with the air inlet. It evaporates flavoring or other additives into the air inlet. Water is forced to flow turbulently through the tank. Simultaneously air is pumped through the tank via the additive cartridge. Turbulence induced in the water encourages pollutant gases dissolved in the water to transfer to the pumped air and then to exit the air outlet. It also encourages flavoring and/or homeopathic medicine in the additive cartridge to dissolve from the pumped air into the water. Water pressure is provided externally to the invention, such as by a water utility or house water pump. The water level in the tank is stabilized by controlling the air pressure in the tank, via various alternative means.

Abstract: The invention is directed to production of particles for introduction into food using a stable microjet and a monodisperse aerosol formed when the microjet dissociates. A variety of devices and methods are disclosed which allow for the formation of a stream of a first fluid (e.g. a liquid) characterized by forming a stable capillary microjet over a portion of the stream wherein the microjet portion of the stream is formed by a second fluid (e.g. a gas).

Abstract: The present invention provides aeration methods using spherical gas bubbles having a size on the order of 0.1 to 100 microns in size. A device of the invention for producing a monodispersion of bubbles includes a source of a stream of gas which is forced through a liquid held under pressure in a pressure chamber with an exit opening therein. The stream of gas surrounded by the liquid in the pressure chamber flows out of an exit orifice of the chamber into a liquid thereby creating a monodispersion of bubbles with substantially uniform diameter. The bubbles are small in size and produced with a relatively small amount of energy relative to comparable systems. Applications of the aeration technology range from oxygenating sewage with monodispersions of bubbles to oxygenation of water for fish maintenance.

Abstract: A process for the treating of a product comprising the steps of: contacting the product with a solution of ozonized water subjected to stirring during all or part of the contacting, wherein all or part of the stirring is hydraulic in origin; recirculating at least a portion of the solution contacted with the product to one or more points where the contacting step occurs so as to establish turbulent water conditions capable of allowing achievement of a sufficient contact time between the product and the ozone dissolved in the water to attain a required level of treatment.

Abstract: A confectionery aeration system comprising a confectionery material re-circulation circuit (7), the circuit comprising an aerator (12) and a confectionery vessel (2), the confectionery material re-circulation circuit being arranged such that a re-circulation outlet (8) of the vessel is connected to an inlet (9) of the vessel, the re-circulation circuit being without any de-aeration means for producing any substantial de-aeration material in the flow path between the re-circulation outlet and the aerator, the aerator being arranged in the re-circulation circuit to further aerate aerated confectionery material flowing from the re-circulation outlet of the vessel to the vessel inlet, the vessel inlet being provided with a back-pressure producing device (10) arranged so as to maintain a super-atmospheric pressure in the confectionery material in that part of the re-circulation circuit between the aerator and the vessel inlet, the circuit being provided with a supply connection (14) for feeding fresh confectionery

Abstract: Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.

Abstract: There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said chocolate material being subjected to tempering with a seed agent. Its production is also disclosed. The gas-incorporated chocolate has light mouthfeel without an oily taste and can be produced with a simple apparatus.

Abstract: The present invention provides aeration methods using spherical gas bubbles having a size on the order of 0.1 to 100 microns in size. A device of the invention for producing a monodispersion of bubbles includes a source of a stream of gas which is forced through a liquid held under pressure in a pressure chamber with an exit opening therein. The stream of gas surrounded by the liquid in the pressure chamber flows out of an exit orifice of the chamber into a liquid thereby creating a monodispersion of bubbles with substantially uniform diameter. The bubbles are small in size and produced with a relatively small amount of energy relative to comparable systems. Applications of the aeration technology range from oxygenating sewage with monodispersions of bubbles to oxygenation of water for fish maintenance.

Abstract: The disclosed method for making a milkshake or smoothie includes the steps of providing a cup containing a block of ingredients, grinding the block, and adding a liquid heated to at least approximately 100° F. The ingredients in the cup are provided in the form of a block frozen to substantially conform to the interior of the cup. In one embodiment, the method includes the step of whipping to incorporate air into a mixture of the heated liquid and the ground frozen substance in the cup. In that case, the incorporated air, heated liquid, and ground frozen substance form a milkshake or smoothie which has a total volume that exceeds the volume of the mixture of the heated liquid and block of frozen ingredients alone.

Abstract: The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at least one buffer substance selected from among organic acids with acid dissociation exponents in water within the range of 5.0-7.5 and their salts are concurrently contained in the water phase thereof, with the emulsion having been adjusted to pH 5.0-7.5; a reducing sugar-containing fat emulsion product which comprises a medicinal fluid containing a reducing sugar and a fat as sterilized with carbon dioxide gas dissolved therein and contained in a plastic infusion container, said plastic infusion container being accommodated together with a carbon dioxide gas absorber in a substantially oxygen-impermeable secondary container; and a method for their preparation and sterilization.

Abstract: The present invention provides processes to inhibit or reduce the growth of bacteria and other pathogens in a liquid by adding carbon dioxide (CO2) to the liquid, and thermally inactivating the bacteria and other pathogens in the liquid, wherein the added CO2 cooperates with the thermal inactivation process so that the efficacy of the thermal inactivation process is enhanced.

Abstract: An object of the present invention is to reduce the generation of smell by sterilization and to improve the taste in carrying out the sterilization of milk or the like, and the method of the present invention is a method where sterilization is carried out after the dissolved oxygen in milk or the like is substituted with nitrogen gas, and the method is characterized in that a step in which nitrogen gas is directly mixed with and dispersed in milk or the like and a step in which milk or the like with which nitrogen gas is not mixed is sprayed from a nozzle(s) to the top of milk or the like, with and in which nitrogen gas has been mixed and dispersed, stored in a nitrogen gas substituting tank under a nitrogen gas atmosphere, are jointly used whereby the dissolved oxygen amount in the milk or the like is reduced by substitution of the dissolved oxygen with nitrogen gas, followed by subjecting to sterilization.

Abstract: The present invention provides aeration methods using spherical gas bubbles having a size on the order of 0.1 to 100 microns in size. A device of the invention for producing a monodispersion of bubbles includes a source of a stream of gas which is forced through a liquid held under pressure in a pressure chamber with an exit opening therein. The stream of gas surrounded by the liquid in the pressure chamber flows out of an exit orifice of the chamber into a liquid thereby creating a monodispersion of bubbles with substantially uniform diameter. The bubbles are small in size and produced with a relatively small amount of energy relative to comparable systems. Applications of the aeration technology range from oxygenating sewage with monodispersions of bubbles to oxygenation of water for fish maintenance.

Abstract: A method for aerating wine comprises the steps of pouring wine into a container, placing the container on top of a stir plate, placing a stir bar inside the container, and changing a magnetic field within the stir plate so as to cause the stir bar to rotate within the container. The method may be used with either a flat bottomed bottle or decanter. In a preferred method, the stir plate is provided with a rotatable magnetic arm and a variable speed controller for controlling the speed at which the rotatable arm rotates.

Abstract: A liquid enriched with a high concentration of gas, in particular, water enriched with oxygen, is produced by mixing the gas and liquid in an overpressurized system using a series of pressure reduction containers which sequentially reduce the pressure on the gas-enriched liquid in a slow incremental fashion, thereby allowing a high concentration of the gas to be maintained within the liquid phase.

Abstract: This invention is directed to a method of making supersaturated oxygenated liquid by introducing a high oxygen content gas to an ozone generator to produce ozone, passing the ozone to a contact tank at atmospheric pressure to produce an oxygenated and ozonated liquid, and passing the oxygenated and ozonated liquid in a contacting loop of an in-line supersonic mixer to produce a substantially pure supersaturated oxygenated and ozonated liquid.

Abstract: The invention is directed to production of particles for introduction into food using a stable microjet and a monodisperse aerosol formed when the microjet dissociates. A variety of devices and methods are disclosed which allow for the formation of a stream of a first fluid (e.g. a liquid) characterized by forming a stable capillary microjet over a portion of the stream wherein the microjet portion of the stream is formed by a second fluid (e.g. a gas).

Abstract: A process for removing oil from oil-bearing material at substantially atmospheric pressure and are relatively low temperatures. The preferred temperature is the boiling point of the solvent, particularly a normally gaseous solvent, at about atmospheric pressure. This temperature will typically be below the freezing point of water.

Abstract: A process for decolorizing, sanitizing and deodorizing a food product with ozone. The food product and water are mixed to form an initial solution and supplied to a pumping device to pressurize the solution. An ozone containing gas is injected into the initial solution in order to allow the treatment of the food product, without the occurrence of liquid/gas demixing. The apparatus includes a pumping device for pressurizing the solution, a contactor into which the pressurized solution is fed, a source of ozone, and at least one injector for injecting ozone into the solution.

Abstract: An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0.degree.-65.degree. C.

Abstract: A process for removing fat substitutes from food products containing same, particularly fried food products, such as potato chips. The method involves treating a fat substitute-containing food product with an effective solvent at effective temperatures and pressures, then separating the fat substitute-laden solvent from the food product now having reduced fat substitute content.

Abstract: There are provided a method of producing a pressurized gas-entrapping candy and a pressurized gas-entrapping apparatus to be used for the method. According to the method, the pressurized gas-entrapping candy is produced by preparing a hard candy with a conventional method, crushing the hard candy and sieving to obtain candy particles, attaching a pipe with fine holes in its peripheral wall to a cylindrical vessel through an opening formed in a lid of the cylindrical vessel, filling the candy particles in a space between the cylindrical vessel and the pipe, loading the cylindrical vessel in a long and cylindrical pressure-resistant vessel, feeding heating steam and then cooling water to a jacket portion of the pressure-resistant vessel, while maintaining pressurized state in the pressure-resistant vessel, to carry out heating and cooling treatments of the candy particles in the cylindrical vessel, and then releasing the pressurized state of the pressure-resistant vessel.

Abstract: A liquid enriched with a free gas, in particular, water enriched with free oxygen, is produced by mixing the gas and liquid in an overpressurized system to form a mixture and then abruptly reducing the pressure of the mixture.

Abstract: A beta stable plastic shortening exhibiting reduced levels of saturates and trans fatty acids and a unique process is disclosed. The shortening is particularly useful in confectionary, baking, and frying applications. The plastic shortening of the present invention contains from about 6% to about 25% by volume, of an inert gas and from about 75% to about 94% by volume of a fat made of a) from about 74% to about 90% by weight of a base oil having less than 10% by weight of trans fatty acids, b) from about 10% to about 20% by weight of a hardstock blend, having a beta stable crystalline phase consisting essentially of i) from about 20% to about 80% by weight, of a beta phase tending hardstock component having an iodine value of less than 10, and ii) from about 20% to about 80% by weight, of a beta prime phase tending hardstock component having an iodine value of less than about 10.

Abstract: A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters that provide desired flavor and olfactory characteristics. The oxidative reaction simultaneously disinfects the food constituents and provides requisite acid and moisture components to the finished food product.

Abstract: A method of extracting from an oil bearing product at below a select temperature. The method includes providing an oil bearing product at a temperature at or below the select temperature. A liquid extraction solvent that is a gas under standard temperature and pressure is provided, with the extraction solvent being maintained at a temperature below its boiling point at ambient pressure and below the select temperature and at substantially ambient pressure. The oil bearing product is contacted with the extraction solvent at ambient pressure for a period sufficient to extract a select amount of the oil from the oil bearing product resulting in a reduced oil content product and an oil bearing extraction solvent.

Abstract: The present invention concerns a vegetable alimentary oil, preferably virgin or extra-virgin olive-oil, carried to a particular solid state, so as to increase notably the volume for making it suitable to the product of short pastry, friable biscuits and the like, in substitution of animal fats, butter and margarines. To achieve such features, the oil is solidified by carrying it to low temperature in a whisking device, with simultaneous air or inactive gas inlet. The oil it could be aromatised with natural substances, that they don't degenerate thanks of the low temperature of maintenance of the product.