Abstract: Antioxidant compositions for protecting food and cosmetic products from oxidation are isolated from olives by grinding olives to obtain ground olive material which then is dried and then the dried material is pressed which provides for recovering and obtaining, from the pressing, a lipid composition separate from a pressed olive cake, the lipid composition containing lipid-soluble and water-soluble antioxidants. Additionally, further treatment of the cake material by combining a medium chain triglyceride, glycol, or a C2-C6 alkyleneglycol with the cake material and then pressing under a pressure of at least 40 bar provides for recovering and obtaining water-soluble antioxidants from the cake material.

Abstract: An aromatized food package is provided by providing a package body member part which defines a first and second cavity, inserting a food product into the first cavity, dosing a liquid mixture of food-acceptable aroma and a carrier consisting essentially of low boiling point solvent, into the second cavity, pulling a vacuum within at least the second cavity to cause the solvent in the second cavity to substantially evaporate while leaving aroma composition within the cavity, and sealing the cavities with a cover so that the cavities are separated one from the other and which, when removed, opens both cavities.

Abstract: A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure.

Abstract: Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have a moisture content between 1.2% and 8%, and the ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. and so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at temperatures in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product which then is dried. Crumb may be prepared which has, by weight, a milk solids to sugar ingredient ratio of between 1:0.1 and 1:3.

Abstract: Recombinant strains of L. johnsonii which have capacities of surviving passage through the intestine, adhering to human intestinal cells and increasing phagocytosis of macrophages and which have a sequence of gene coding which is an L. johnsonii strain sequence of gene coding for D-lactate dehydrogenase modified so that the recombinant strain produces only L(+)-lactate.

Abstract: A food or cosmetic composition containing a dextran composition synthesized by a dextran sucrase enzyme produced by a strain of Leuconostoc mesenteroides ssp. crenzoris. The food or cosmetic composition is prepared by fermenting a food or cosmetic composition containing sucrose with the strain, or the strain is cultured in a culture medium containing sucrose and the dextran composition produced is incorporated into a food or cosmetic substance.

Abstract: A confectionery article is coated by a fatty material, and cereal flakes are positioned on and adhere to the fatty material coating, and additionally, the cereal flakes may be coated also with a fatty material coating. The article is prepared by applying a fatty material to a plurality of surfaces of the ice confectionery article, cooling the fatty-coated article to cool and solidify the fatty layer and keep the fatty-coated article cold during solidification of the fatty layer, and during cooling and prior to the fatty layer solidifying at its surface, so that the fatty layer surface is tacky, applying cereal flakes on the tacky fatty-coated surface to obtain a cooled article wherein the particulate flakes adhere to the fatty layer and separating particulate material which has not adhered to the fatty layer to obtain a cooled coated confectionery article product.

Abstract: A food or cosmetic composition containing active dextran sucrase enzymes which are produced by a strain of Leuconostoc mesenteroides ssp. cremoris and which synthesize dextran. In addition to culturing the strain in a food or cosmetic composition containing sucrose to obtain a composition containing the active enzymes, the strain may be cultured in a culture medium containing sucrose to obtain a culture product containing the active dextran sucrase enzymes which may be isolated from the culture product and incorporated into a food or cosmetic substance.

Abstract: Sterilized pieces of chocolate are contained in a mousse in an amount of between 2% and 10% by weight. The chocolate includes, by weight, from 1% to 10% sugar and also includes from 50% to 70% fats and 30% to 50% cocoa powder.

Abstract: A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing.

Abstract: Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transporting the composition through the apparatus to and then through an extrusion exit die and for during transport of the composition through the extrusion apparatus, mixing, shearing and compressing the composition. Additionally during the transport of the composition through the apparatus, the composition is cooled and air is injected into composition to obtain from the die a compressed, aerated, cooled composition which has a temperature of equal to or lower than −8° C.

Abstract: Alkyl pyrazine compounds are prepared by heating and refluxing an aqueous mixture of an ammonium-containing compound and at least one acyloin compound. Reaction product may be isolated from the reacted mixture by adjusting the pH of the reacted mixture, separating solid material from the pH-adjusted reacted mixture, adding water to the separated solid material to form a solution, allowing product to crystallyze from the solution and then collecting the crystalline product. Alternatively, the reactants may be heated, refluxed and sublimed to collect the pyrazine reaction product on a cooled sublimation collection surface.

Abstract: Iced confectionery articles are prepared with two-part mold members transported within a heat-insulated compartment and in which a cryogenic gas is applied to the mold members for freezing product metered into the mold members.

Abstract: Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded, cooked product which then is ground to obtain a ground particular which is dried to obtain a dried product. The extrusion-cooking is carried out a temperature of at least 150° C. and under a pressure of at least 45 bar, and the fat is employed in an amount so that the dried product has a fat content of from 7% to 12% by weight. The breadcrumbs, when coated on a food product, enable obtaining a breadcrumb-coated oven-cooked food product similar to an oven-cooked breadcrumb product without frying of the breadcrumbs or the coated product in oil.

Abstract: Frozen concentrated milk is prepared by introducing a concentrated milk, such as a concentrated whole or skim milk, into the barrel of an apparatus for extrusion of a product which contains at least one screw which is rotated for transport of the concentrated milk through the apparatus barrel for extrusion of product through an extrusion apparatus product exit die, and during the transport of the concentrated milk through the extrusion apparatus, the concentrated milk is cooled to a temperature of equal to or lower than −8° C. to obtain, from the exit die, frozen concentrated milk.

Abstract: A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positioned on the fat-containing composition layer. The heat-treated food component has a Bostwick viscosity less than 8 cm, and the fat-containing composition layer has a thickness of between 0.1 mm and 3 mm. The food component and sterilized fat-containing composition are introduced into the container under ultrahygienic or aseptic conditions, and after introduction of a heat-treated food component into the container, the fat-containing composition is sprayed under pressure onto the component.

Abstract: The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.

Abstract: A food composition containing live probiotic lactic acid bacteria is prepared by spraying a food composition containing water from one nozzle and spraying a probiotic lactic acid bacteria culture from a second nozzle into a device into which heated air is introduced for evaporating water from compositions sprayed into the device to dehydrate the compositions for obtaining a dehydrated product from the device and so that the dehydrated product recovered contains live probiotic lactic acid bacteria.

Abstract: Apparatus which provides a cylindrical chamber in which is contained a tool which is provided with a rotating movement for cutting up an extrudate delivered into the chamber into pieces and so that the pieces are distributed into a frozen composition mass delivered into the chamber and so that the mixture obtained is extruded through to a nozzle for passage of a composite mixture from the chamber.

Abstract: Segment portions of a layered pasta product, particularly portions of a lasagne product, having layers of a filling between pasta sheet layers are prepared so that a bottom base pasta sheet surface is not coated with the filling material, and then an edible substance is applied to the product segment portions so that the portions are encapsulated by the edible substance which is one which upon heating a pasta sheet of the bottom base surface of the product on a cooking surface reduces adherence of the sheet, and hence the product, to the cooking surface, and then, the encapsulated portions are frozen.