Abstract: A process for the production of fat-encapsulated follistatin. The process includes steps of a) metering fat having a melting point of at least 40° C. into an extruder, b) heating the fat in the extruder during rotation of the at least one screw, c) metering the follistatin into the extruder barrel to produce a flowable mixture, d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel, e) subsequently discharging the mixture through an extruder die, and f) comminuting the mixture after it discharges from the extruder die.

Abstract: The present invention relates to a process for producing an extract powder from a fruit material of e.g. berry fruits, wherein anthocyanins are enriched from the fruit material, and to the product obtainable by the process. In the process according to the invention, anthocyanins are enriched via a cation exchanger. By eluting the anthocyanins from the cation exchanger by means of L-arginine, the process has the advantage that no salt needs to be purified from the eluate to produce an extract powder suitable for use as a dietary supplement.

Abstract: The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.

Abstract: A method for producing liver pâté that models classic goose liver pâté made of goose foie gras. The liver pâté does not contain foie gras and only humanely produced raw materials are used. Aqueous jelly is obtained from collagen-containing animal tissue and concentrated into water-soluble jelly. Liquid fat is obtained from animal fat tissue. Raw strained animal liver is obtained by separating solid components. The concentrated aqueous jelly, liquid fat and strained raw liver are mixed, cured and cooked in a container.

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: The invention relates to a housing having at least one current passage that is impervious to high pressure acting from the exterior, e.g. of at least 1000 bar, e.g. up to 8000 bar. The housing has a first housing part and a second housing part that by spaced-apart bearing surfaces that are facing one another, between which at least one insulator is arranged, with the at least one insulator imperviously encompass an inner volume. The housing is opened easily by spacing apart the first housing part from the second one. Generally, the housing parts are electrically insulated from one another by the insulator.

Abstract: The invention relates to a food, especially a meat product, containing a specific taste-active substance, to the use of raw materials of meat, or of extracts of such raw materials of meat, as taste-active substance, and to a method for producing a food containing a taste-active substance, especially a meat product containing taste carriers. Here, the invention relates to those foods, especially meat products, selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat, which contain (i) at least partially fermented meat, or (ii) an extract of at least partially fermented meat, as taste-active substance in the food.

Abstract: Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to ?1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass.

Abstract: The invention shows a food casing comprising a hose casing and cover plates terminally attached thereto in a liquid tight manner, which cover plates cover the terminal cross-sectional openings of the hose casing. At least one of the cover plates has a filling opening comprising a check valve, which is passable for food mass filled in the hose casing and blocks against the leakage of food mass out of the hose casing.

Abstract: The invention describes a suction gripper for elastic slices sticking to each other, such as slices of food. The suction gripper has a suction cup, to which reduced pressure is applied in a controlled manner. The suction gripper is characterized by a tube, which projects at least into the plane of the suction opening of the suction cup, optionally projects over the plane of the suction opening, and to which pressured gas may be applied.

Abstract: The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied.

Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

Abstract: The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, wherein the raw material or an already available intermediate product is exposed to a vacuum. According to the invention, moisture, in particular water or water vapor, released during the treatment under vacuum is bound by means of adsorbents in order to accelerate the drying process, wherein the adsorption process occurs in one or more stages depending on the desired degree of drying or the aw value of the raw material or intermediate product.

Abstract: The invention relates to a device for treating raw materials, comprising at least two spaced-apart electrodes, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed by at least two electrically separated electrode segments of which each segment is electrically connected to the electrical energy source in a controlled manner and each electrode segment is connected to a measuring apparatus designed to determinate the electrical conductivity between electrode segments, wherein the electrical energy source is controlled by a control unit and the electrical energy source is controlled and is set up to respectively apply electrical energy at least to the two electrode segments between which the lowest electrical conductivity is determined.

Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.

Abstract: The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer.

Abstract: The invention provides a suction gripper, the drive means of which consists of a compressed-air source and which is disposed, respectively, that a connectable drive means can consist of a compressed-air source. The suction gripper according to the invention has a central channel in a casing which preferably is arranged along the longitudinal axis of the casing. The central channel has a first opening opened up by a convex surface around the central channel. The central channel adjacent to the convex surface has its smallest cross-section and from this broadens towards the second opening opposite the first opening.