Abstract: A process is provided for fortifying a juice beverage with calcium. Fruit juices, including citrus juices, can be fortified. Serial in-line mixers deposit sources of calcium and acid separately into a flow of the juice. An upstream in-line mixer adds a calcium source to the juice flow, such as by high-shear mixing. A downstream in-line mixer adds a food-grade acid powder, such as by high-shear mixing, to the flow of juice into which the calcium had been incorporated. The calcium and acid sources combine within the juice to provide a calcium-fortified juice within which the calcium exhibits excellent solubility and good sensory characteristics, when each property is compared with a successful commercial process for calcium fortification of juices.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: The present invention provides shortenings having little to no trans-fatty acids and low saturates. Such shortenings can be used to make various food products.

Abstract: A method of preparing a food concentrate material, by the following steps: forming a slurry of water, dehydrated potatoes and whole grain tapioca flour; adjusting the pH of the slurry to a neutral value; heating the slurry; performing particle reduction of the slurry; steam heating the slurry to destroy viable bacteria and enhance starch formation; flashing residual steam and volatile constituents from the slurry; cooling the slurry; incubating the slurry with cellulase, bacterial amylase, and fungal amylase; and, heating the slurry to degrade the enzymes.

Abstract: A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil with said comminuted beans, before or after homogenization of the beans, to form a flowable stable dispersion oil substitute of the comminuted beans dispersed in a mixture of oil and water. The oil substitute is used to replace part of the oil in making dehydrated refried beans.

Abstract: There is provided drug delivery systems for bioactive substances. In particular, there is provided a chocolate product containing bioactive compounds as well as desirable flavours and deliverability.

Abstract: Thermal processing apparatus and a method for the defrosting of meat are disclosed. A vessel includes an opening, and a rotation assembly is adapted to rotate the vessel such that the opening is disposed on the axis of rotation. The vessel preferably comprises electrically conductive walls. An RF source is adapted to direct electromagnetic energy into the vessel through the opening. Preferably, the electromagnetic energy is in the microwave spectrum. The apparatus includes a waveguide which couples electromagnetic energy from the RF source to the opening in the vessel. A rotary coupling is used to couple electromagnetic energy from the RF source to the opening in the vessel. The process includes tumbling and radiating the product with microwave energy to bring the product from below the latent heat stage to fully defrosted.

Abstract: Disclosed is a crème filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be stabilized by using in the crème filling a stabilizer fat and/or oil having a high saturated fat level of from 30 to 55%. The crème filling finds wide use in a variety of food products and provides the health benefits of omega-3 fatty acids to these foods.

Abstract: An apparatus, method and vending system mixes a dry mix with water to produce a whipped fluid slurry for a beverage. The mixing apparatus includes an inlet for receiving an unwhipped fluid slurry and an outlet for discharging the whipped fluid slurry. A whipping chamber is connected to the inlet for whipping the unwhipped fluid slurry and further includes an impeller that induces fluid turbulence to produce the whipped fluid slurry when the impeller rotates above one or more indentations in the surface of the whipping chamber.

Abstract: The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.

Abstract: A conditioner and a method are disclosed for the production of food or animal foodstuffs. The conditioner includes at least one detention element and a mixer which is located thereabove, and is provided with a dosing element. The mixer and the detention element have the same face plates enabling them to be connected to each other on at least one front side.

Abstract: Beverage products and methods of making stable breakfast beverage products are disclosed herein. In one embodiment, a method of making a stable breakfast beverage product comprises the steps of: (a) mixing a food thickening agent at high speeds with a potable liquid to form a mixture; (b) cooking the mixture; (c) cooling the mixture; and (d) packaging the mixture with enhancers, the mixture and the enhancers being separate from one another. In another embodiment, a beverage product comprises a package and a food thickening agent. The package has first and second compartments separated from one another, and the food thickening agent is mixed at high speeds with a potable liquid to form a mixture. The mixture is cooked and housed in the first compartment. An enhancer is housed in the second compartment, and a straw is configured to provide access to the first compartment.

Abstract: The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated therein. In specific embodiments, the food product is a doughnut, a bagel, or a breakfast bar.

Abstract: An alcoholic beverage mixture consisting essentially of pre-selected amounts of apple cider, apple juice, a sweetening agent, cinnamon and an alcoholic agent.

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 cheese process vat is disclosed. The cheese process vat includes an enclosure and a shaft assembly, preferably a shaft assembly having a shaft and a plurality of agitator panels arranged on the shaft in a planar fashion. The agitator panels are preferably arranged on the shaft such that the shaft assembly is balanced in both weight and agitator panel surface area around the centerline of the shaft.

Abstract: A frozen confection having a total solids content of from 5 to 15% by weight of the frozen confection, an overrun of less than 20% and a Young's modulus of less than 150 MPa at ?18° C. is provided. A process for preparing such a frozen confection is also provided, the process comprising: preparing a dispersion comprising: 25% to 75% by weight of frozen particles having a mean size of from 1 to 10 mm and a mean aspect ratio of 1.5 or less; and 75% to 25% by weight of a mix; and subsequently cooling the dispersion to below ?10° C.

Abstract: A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.025% to about 0.055%, more preferably about 0.04%, gellan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.008% to about 0.023%, more preferably about 0.015%, and pectin gum is present in an amount ranging from about 0.05% to about 2.0%, preferably from about 0.10% to about 0.30%, more preferably about 0.2%, all by weight of a stable beverage.

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: Described is a water-soluble beverage powder comprising a) a coffee component b) alcohol-containing granules c) a creamer, and d) a sweetening agent. Further described are corresponding food products, preparation processes and ready-to-drink coffee flavoured beverages.

Abstract: Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the average particulate size of the insoluble food component.

Abstract: An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of the shafts (14, 16, 74, 76, 106, 108) at rotational speeds and directions independent of each other. Preferably, the speed differential between the shafts (14, 16, 74, 76, 106, 108) is at least about 5:1. The mechanisms (18, 20, 78, 80) are operatively coupled with a digital control device (60) to allow rotational speed and direction control. Preferably, the preconditioner (10, 70, 102) is supported on load cells (62, 100) also coupled with control device (60) to permit on-the-go changes in material retention time within the preconditioner (10, 70, 102).

Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.

Abstract: A device for the production of dough from ingredients intended for human consumption as well as from a liquid, water in particular, having a mixing chamber designed to receive and accommodate the ingredients as well as a dough produced from the former wherein conveying means for transporting the ingredients into the mixing chamber are mounted in the mixing unit. Kneading means is provided and includes a nozzle unit for the injection of the liquid into the mixing chamber and the ingredients. The nozzle unit is designed for the injection of the liquid under high pressure to intermixture the ingredients in a mass of dough-like consistency for the production of dough.

Abstract: An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier as part of a diary base is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion have consumer acceptable appearances, viscosities and texture as well as sensorial properties consistent with full fat food products.

Abstract: An ice confection is provided comprising: 1 to 8 wt % fat; a total solids content of from 10 to 25 wt %; an ice structuring protein (ISP); and at least 0.1 wt % aerating agent; the confection being obtainable by a process comprising aerating a mix with an aerating gas which contains at least 50% by volume of carbon dioxide, nitrous oxide or mixtures thereof. A process for producing the ice confection is also provide.

Abstract: We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2?) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 28.65. This tricalcium citrate is produced at high temperatures in a low-water environment. This composition is highly soluble (more than about 200 mg per 8 fluid ounces) in potable aqueous solutions (beverages), and can be used to fortify beverages (such as fruit juices) or foods with calcium at higher doses than seen when using previously-known compositions of tricalcium citrate.

Abstract: A personal drink blender system with an interlocking ribbed disposable container for permitting a user to dispose of the cup and its constituent parts after a single use. The drink blender system with an interlocking ribbed disposable container includes a cup defining an interior for receiving the contents of the drink. The upper end of the cup has an opening into the interior. The exterior lower end of the cup is inverted and ribbed to allow for an interlocking with the wall of the blender base to hold the cup in place during mixing. A mixing apparatus integrally formed with the cup as a single unit. The mixing apparatus is mounted on the lower end of the cup and extends below and beyond the cup upward into the interior of the cup. The cup is formed of a plastic material and the 6-tooth driver mate is also made of a plastic material. The leading portion and the blade are made of a metal material, however the material does not detract from the cup's disposability.

Abstract: The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is dispensed. The mush meltaway is made from a selected mixture of chocolate, oil, and fluor salt. Optionally, a flavor can be added to the mixture. The chocolate is melted and then the oil and salt are mixed with the chocolate. The mixture is transformed into a semi-solid chocolate mush meltaway having a selected viscosity in a torque controlled shake freezer machine. The machine automatically and intermittently operates to maintain the desired viscosity and consistency of the mush meltaway, which is similar to soft-serve ice cream. The proper viscosity and consistency are maintained independent of the actual temperature of the mush meltaway. The chocolate mush meltaway is dispensed into the receptacle at a selected time for immediate consumption.

Abstract: A food blending apparatus and a method of blending food within a container with the object of providing a hygienic system whereby disposable containers are charged with product at a location remote from consumption. After filling with ingredients the container is sealed and then cooled. Containers include an integral blender which when connected to a drive enable the product to be blended at the point of consumption after location in driving connection with the drive means. Product is accessed through a sealed opening of the container after opening the seal. After consumption the container is disposed of and is constructed to make disposal economical.

Abstract: Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Abstract: A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.

Abstract: An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then supplied to a screw conveyor followed by introduction onto rollers to form a sheet. The sheet may then be cut into a desired shape. The overall process may be made continuous, and the manufacturing conditions may be selectively controlled at each step, with respect to variable a such as temperature and moisture levels, to substantially maintain the overall nutritional value of the formed edible compositions.

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. Alternately, milk protein concentrates, milk protein isolates, milk protein hydrolystates, soy protein isolates or soy protein concentrates may also be used. The process includes two homogenization steps.

Abstract: A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked and then through an extrusion die to form an extruded product. Also, an apparatus for carrying out the process and a product obtainable by the process.

Abstract: This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

Abstract: A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.

Abstract: A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the juice and any other ingredients. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 10.0% of milk protein including solid milk proteins; from about 5 to about 98% of juice; from about 0.1 to about 2.5% of cations; and from about 0.01 to about 5.0% of a stabilizer, preferably pectin; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 6.5, and wherein the average particle size of the solid milk protein particles ranges from about 1.0 to about 22.0 micrometers.

Abstract: A counter-top appliance has a food container with internal fins extending inward from the outer wall at an angle offset from radial. The food container is coupled to a motor for rotation in either of two directions. One direction of rotation produces a scooping, elevating and subsequent discharge of liquid and fluent materials such as might be useful for washing or breading, while the second direction of rotation presents a surface adapted for massaging meat during marinating. The food container is preferably sealed through vacuum, and has a simple geometry which greatly facilitates thorough cleaning of the container. Meats, produce, pasta, and other diverse foods are processed using the counter-top appliance, and a method for processing one or a sequential set of foods is disclosed.

Abstract: A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.

Abstract: A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into or mixed with food comprising meat, poultry, rice, grains or other particulate foods prior to heating to prepare the food. The product is composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning.

Abstract: The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.

Abstract: This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connected to a drier/cooler (8) via a look-like flap system (3). A second batch mixer (12) includes a device (14) for adding additives and a discharge device is mounted behind an additional flap system (11) that is mounted behind the drier/cooler (8).

Abstract: This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connected to a drier/cooler (8) via a lock-like flap system (3). A second batch mixer (12) includes a device (14) for adding additives and a discharge device is mounted behind an additional flap system (11) that is mounted behind the drier/cooler (8).

Abstract: A food blending apparatus and a method of blending food within a container with the object of providing a hygienic system whereby disposable containers are charged with product at a location remote from consumption. After filling with ingredients the container is sealed and then cooled. Containers include an integral blender which when connected to a drive enable the product to be blended at the point of consumption after location in driving connection with the drive means. Product is accessed through a sealed opening of the container after opening the seal. After consumption the container is disposed of and is constructed to make disposal economical.

Abstract: The present invention relates to a non-caking salt composition wherein the salt is an inorganic salt, comprising a transition metal complex or an aluminium complex of a (derivatised) carbohydrate as a non-caking agent. Transition metals which can be used according to the present invention are transition metals capable of forming octahedral mixed chloride-oxide structures. The non-caking salt compositions according to the invention can be used as table salt, road salt, or in electrolysis operations.

Abstract: A procedure which comprises a second step of pressing of the Salvia Hispanica L. seeds with temperature control modifying the ratio between the polyunsaturated fatty acids and antioxidants contained as well as obtaining an expeller. The procedure comprises a third step in which the expeller obtained is let to cool until it reaches room temperature and a fourth step in which the expeller, at room temperature, is entered into a disc-driven mill to obtain different particle sizes of a partially low-fat flour with a high content of polyunsaturated fatty acids, especially ?3 type.

Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an agent to modify the fiber (e.g., a mild alkalizing or alkaline agent and/or solution) using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume. The mass is dried to produce the HRC fiber. The HRC fiber displays a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC and retains moisture under conditions that are ordinarily used to remove moisture from materials. The highly refined fiber product can also provide excellent thickening properties and can be used in a wide variety of materials, including edible materials.

Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume and has a pH within a range of 8 to 9. The present invention also comprises a HRC gel having a lignin concentration of at least about one (1)% by weight, and a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC.

Abstract: This invention pertains to the process and formulation for the production of a multipurpose base consisting of mechanically-fractured apple cells and intact single apple cells and optionally gum stabilizers. The multipurpose base possesses desirable functional properties of smoothness, creaminess, viscosity enhancement, changeability and particulate carrier as well as nutraceutical and nutritional values. The multipurpose base is to be used as an ingredient for the preparation of smoothies, fruit salsa, fruit toppings, fruit desserts, soups and salad dressings.