Abstract: Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

Abstract: Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).

Abstract: A reconstituted cereal grain in which the grain has at least about 10 wt % of resistant starch dietary fibre, at least about 25 wt % of cereal starch in addition to the resistance dietary fibre and at least about 0.5 wt % emulsifier based on the dry weight of the grain. The grain has a product density of greater than about 1 kg/l. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains.

Abstract: The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets.

Abstract: The present invention provides a method of testing a dog to determine the susceptibility of the dog to liver copper accumulation, comprising detecting in a sample the presence or absence in the genome of the dog of one or more polymorphisms selected from: (a) Chr22_3167534 (SEQ ID NO: 144), Chr22_3135144 (SEQ ID NO: 145), Chr20_55461150 (SEQ ID NO: 146), ChrX_120879711 (SEQ ID NO: 147), Chr19_6078084 (SEQ ID NO: 148), Chr15_62625262 (SEQ ID NO: 149), Chr14_39437543 (SEQ ID NO: 150), Chr15_62625024 (SEQ ID NO: 151), Chr3_86838677 (SEQ ID NO: 152), Chr24_4011833 (SEQ ID NO: 153), Chr18_60812198 (SEQ ID NO: 154), Chr10_65209946 (SEQ ID NO: 155), and the CGCCCC repeat at chromosome location 22:3135287; (b) one or more polymorphisms in linkage disequilibrium with a said polymorphism (a); and/or (c) Chr32_38904515 (SEQ ID NO: 156), Chr8_4892743 (SEQ ID NO: 157) and Chr8_4880518 (SEQ ID NO: 158).

Abstract: A beverage preparation capsule containing a beverage preparation ingredient, having a body with side walls formed from one or more substantially air- and liquid-impermeable sheet materials defining a chamber containing a beverage preparation ingredient and further defining an outlet channel having an upstream end in fluid communication with the chamber for escape of beverage from the chamber. At least a region of the outlet channel is filled by a filtration material for filtering the beverage escaping from the chamber. Also provided is a clamp assembly for preparing a beverage from such a capsule, the clamp assembly comprising two or more clamp members, wherein an inner wall of at least one of the clamp members comprises a concave base surface for receiving the capsule and one or more pressure pads projecting from the concave base surface for selectively constricting a region of the capsule.

Abstract: The invention relates to a method of drying an extruded material that includes the steps of: providing a gaseous atmosphere with superheated steam in a housing, extruding a material in the housing, drying the material in the gaseous atmosphere, and moving the dried material out of the housing. An apparatus for drying the extruded material is also provided.

Abstract: An extrusion and conditioning apparatus, with an extruder in a conveying position, leads into a conveyor housing connected in a sealed manner to a pneumatic supply line and to a pneumatic conveyor line in which extruded material can be removed pneumatically, by means of superheated steam, via the conveyor line. The extruder can be moved from the conveying position into a bypass position, in which the extruder leads to the exterior of the conveyor housing, having a means for sealing the supply and conveyor lines and the conveyor housing from the surroundings when the extruder is in the conveying and bypass positions.

Abstract: A sealed beverage preparation capsule includes a sealed hollow body having a top and a bottom, a beverage preparation ingredient inside the body and a layer of filter material at least about 2 mm thick located inside the body and abutting said bottom of said body. A kit is also provided for assembling a plurality of beverage preparation capsules. The capsules include a cup-shaped base having a bottom, and side walls extending from the base to an upper rim defining an open top of the base component, and a plurality of ingredient pods. Each ingredient pod includes a top, side walls and a bottom, each formed of sheet material, wherein the pod contains a beverage preparation ingredient. The ingredient pod is shaped and configured to be engaged with the base component to assemble a beverage making capsule, with the top of the pod forming a lid for the base component and the bottom of the ingredient pod spaced from the bottom of the base inside the base.

Abstract: A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.

Abstract: The present invention provides a foodstuff comprising vitamin C, taurine, curcumin and aloe vera, it use in the control of skin disorders and methods for controlling skin disorders. The foodstuff of the invention assists in the management of a skin disorder such as inflammatory or allergic skin disorders. The foodstuff further assists in the management of secondary infections associated with the skin disorder. Use of the foodstuff may allow the reliance on conventional treatments for skin disorders to be reduced.

Abstract: Methods for producing meat analog as well as formulations are disclosed. The novel production method uses a device designed to texturize the product while providing superior heat transfer for cooking. The device includes a helical compression conveyer with internal and external heating sources that delivers a high ratio of surface area for heat transfer to product volume. This results in the device being capable of heating of the emulsion volume as it is moved from the inlet to the outlet of the device to form a meat analog within the device in which the meat analog is formed in multiple segments to result in the meat analog having a defined surface texture.

Abstract: The present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of the packaged, ambient-stable, natural fruit product.

Abstract: This invention relates to compositions containing polyphenols, for example, cocoa polyphenols such as flavanols and their related oligomers, and methods for treating abnormalities in gap junctional communication of cells, such as cancer, heart arrhythmia, neuro-degenerative diseases and cognitive dysfunction.

Abstract: A dispensing machine for dispensing items to customers comprising a cabinet having at least one window, a plurality of supports for supporting a plurality of different items to be dispensed to customers, a pointing device for selecting a desired item from the plurality of items, an indicator associated with the pointing device and operable to provide an indication, visible through the window, of which item is being selected by the pointing device without dispensing said selected item, and a dispensing mechanism for dispensing the selected item in response to a dispensing instruction.

Abstract: Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The cookie composition may be formed by passing a cookie dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.