Abstract: Antioxidant principles are concentrated in a fat by mixing the fat with a vegetable material containing phenolic antioxidants to obtain a mixture and pressing the mixture under a pressure of at least 40 bar. The fat concentrated with antioxidant principles may be added to a fat-containing food to protect the food from oxidation.

Abstract: A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the soluble carbohydrate solids. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

Abstract: Stomach ulcers are treated by administering orally to a human in need thereof an anti-Helicobacter pylori effective amount of a composition containing, in combination with an ingestible support, a culture of Lactobacillus johnsonii strain CNCM I-1225 or a supernatant phase isolated from a culture of Lactobacillus johnsonii strain CNCM I-1225.

Abstract: A device for containing and metering a powder-form product has a body member which defines a hopper and a tube which extends from the hopper. The tube has successive portions configured to provide at least one metering chamber and a flow chute which extends to a tube opening for delivering powder-form product from the hopper via the metering chamber. A plug member is connected with a closure member which, in turn, is connected to a connecting member which, in turn, is connected with a housing member positioned in the hopper. A mounting member is affixed with the hopper, a first rotatable lever extends from the mounting member into the hopper, and a second rotatable lever extends from the mounting member outside of the hopper about a same axis as the first lever so that upon rotation of the second lever, the first lever is rotated.

Abstract: The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.

Abstract: Dry uncooked folded, intertwined long pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed.

Abstract: A powder-form particulate material is agglomerated by feeding the material to obtain a particulate material flow, and steam is fed through a sintered plate so that a flow of steam issues from the plate coaxially about the particulate material flow and a flow of a gas is fed coaxially to and between the particulate material flow and the steam flow so that the particulate material is contacted with steam to wet and agglomerate the particulate material.

Abstract: An animal food composition is prepared from a mixture of from 55% to 85% meat and meat by-product and from 10% to 25% cereal ingredients by weight. The mixture is emulsified at a temperature less than 15.degree. C. to obtain an emulsified paste which then is pumped to a frame system for containing and shaping the paste. The framed contained paste is cooked to coagulate the paste into a coagulated shaped form, the coagulated shaped paste is cut into pieces suitable for being cut into chunks, the pieces are cooled to harden the pieces, and the hardened pieces are cut into chunks which may be carried out particularly so that irregularly shaped chunks are obtained. A further food product is prepared by filling the chunks in a container together with a sauce or base, and the container and contents are heated to sterilize the contents.

Abstract: A dehydrated particulate food product is made by preparing an aqueous mixture containing albumen and a food acid and combining and mixing the aqueous mixture with a fat in amounts sufficient to obtain an emulsion containing albumen and fat in a ratio of between 0.14:1 and 1.5:1 and having a pH below 5. The emulsion is homogenized and then dehydrated.

Abstract: Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating. In an embodiment, the coated meat is heated to at least coagulate the albumen, denature the milk protein and gelatinize the starch to obtain a heat-treated coated food product and then, the heat-treated coated food product is vacuum-packed and heated at a temperature and for a time sufficient so that the food product is microbiologically stable.

Abstract: A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.

Abstract: A low-fat sausage composition is prepared without addition of a substance for binding the composition by chopping lean ground meat in a sequence of three chopping steps wherein the first two chopping steps are carried out with addition of a cryogenic refrigerant of liquid nitrogen or carbon dioxide for maintaining a temperature during chopping in the first step between -2.degree. C. and 10.degree. C. for from 2 minutes to 10 minutes and during chopping in the second step between 1.degree. C. and 10.degree. C. for up to 10 minutes. During the first chopping step of the sequence, ice and a nitrite curing salt are added to the meat, and during the second chopping step of the sequence, fat is added in an amount so that the composition obtained has a fat content of from 1% to 20% by weight. During the third chopping step of the sequence, the composition is chopped until it reaches a temperature between 12.degree. C. and 15.degree. C., and then this composition is stuffed, reddened and heated.

Abstract: An apparatus assembly for monitoring the rehydration kinetics of dehydrated products has an enclosure formed by a cage for holding the products and by a cover for the cage surmounted by a hollowed rod. In use, the enclosure is connected via the rod with the pan of a balance so that it is suspended over the balance pan. The lattice-work of the side portion of the cage is configured so that when the cage is immersed in water, the lattice-work allows water to pass therethrough but prevents air from escaping from the cage through the lattice-work.

Abstract: An apparatus for preparing a layered food product has a station for introducing a first food component into a container and a station for introducing a second food component into the container on top of the first food component. The apparatus also has a unit for metering CO.sub.2 snow onto the first food component and a suction unit for removal of residual CO.sub.2 snow before introduction of the second food component into the container, the metering and removal being effected during passage of the first food component in the container through a tunnel in which air conditions about the container may be controlled.

Abstract: Sheet products having a waved marginal portion are prepared by passing a sheet of a plastic material through and compressing the sheet between shaped circumferential rollers which are positioned and configured to provide therebetween a plurality of differing nip clearance gap distances and to compress the sheet to form an intermediate sheet portion flanked by a marginal waved flanking portion and a second flanking portion, wherein the intermediate portion has a thickness greater than the second portion which, in turn, has a thickness greater than the marginal waved portion.

Abstract: A food, e.g. meat, is treated by coating an exterior surface of the food with a granular particulate composition of egg albumen, a milk protein and starch and then heating the coated food to at least a temperature sufficient and for a time sufficient to form the coating into a film. The composition may be prepared by drying a mixture of egg albumen, milk protein, native starch and water under conditions of temperature which substantially avoid coagulation of the albumen, denaturation of the protein and gelation of the starch, and then forming the dried composition into granules.

Abstract: Fluid substances, particularly substances having differing viscosities, are combined and mixed by first segmenting a flow of a first fluid material to form a flowing segmented substance matrix containing a network of voids, such as by passing the flow through a plate having a plurality of passages therethrough and a second fluid substance is discharged into the segmented flow at a position which is substantially centrally disposed with respect to a cross-section of the segmented flow to combine the substance and additive, and then, the combined flow is mixed. The combined flow may be compressed and then mixed or may be compressed and then expanded prior to mixing. Additionally, a flow of a substance from a source such as an extruder may be partitioned into a plurality of streams and then, at least one of the streams is treated as specified above.

Abstract: An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixture and to precipitate constituents of the mixture, and stirring to obtain a homogenized non-polar solvent/extract/oil mixture, separating precipitate from that mixture and then evaporating the non-polar solvent phase to obtain an oil containing spice extract. The oil containing the spice extract may be mixed with further polar solvent containing the spice extract, after which the process is repeated to enrich the final oil product with spice extract.

Abstract: A carton has a top wall having eight side edges which circumscribe a top wall surface area and a bottom wall having four side edges which circumscribe a bottom wall surface area. Four trapezoidal side walls, each having a major edge, a minor edge and two side edges, extend between the top wall and the bottom wall, such that the major edges of the sidewalls abut, respectively, adjacent of the side edges of the bottom wall and such that the minor edges of the sidewalls abut, respectively, alternate of the side edges of the top wall. The carton has four triangular corner wall portions, each having a base, which abuts the top wall at a position displaced inwardly from one of the top wall edges that does not abut one of the minor edges of the side walls, and two sides, one of which abuts one of the side edges of one of the adjacent side walls. A device for opening the carton is positioned in one of the trapezoidal side walls, and a line of weakness is positioned in the bottom wall or in the top wall.

Abstract: A seasoning agent is prepared by adding water to a koji and hydrolyzing at a temperature of from 2.degree. C. to 25.degree. C. at a pH of from 4.5 to 10 for a time of from 6 hours to 28 days. Salt is added to the hydrolyzed koji to form a moromi, which is fermented.