Abstract: An apparatus (30) for conditioning a food substance, such as milk or a milk-containing substance, comprises: —a food conditioning module (31) that has a structure (32) for holding such food substance and that has an electric device (35) comprising a conditioner (36) for imparting as a conditioning effect to such food substance and a conditioner control unit (37) for controlling the conditioner; and —a user-interface device (40) in data-communication with the conditioner control unit to transmit user-data from the user-interface device to the control unit for controlling the conditioner accordingly. The user-interface device (40) is external to the food conditioning module (31) and disconnectably connected thereto.

Abstract: The invention concerns a beverage production system comprising a capsule (1) and a module (2) for producing a beverage from the capsule, the capsule (1) comprising an enclosure (1a) and a rim (1b), and the module (2) comprising: a first capsule engagement member (3), which can be displaced relative to a second, co-operating capsule engagement member (4) between a capsule discharge position and a beverage production position, the displaceable first capsule engagement member (3) comprising member (13) having the shape of a hollow bell, and the capsule (1) presenting an enclosure outer shape that is conformal to at least a portion of the hollow bell shaped member (13) and the capsule presenting a rim (1b) size such that at least a part of the rim of the capsule extends beyond at least a part of the first capsule engagement member (3) once it is engaged in the first capsule engagement member, wherein the displaceable first capsule engagement member (3) comprises retaining means able to create friction with discre

Abstract: A dynamic double-circuit in-Line heater is disclosed, as well as a machine containing the heater and a method of operating the machine.

Abstract: The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).

Abstract: The present invention pertains to a composition for inducing a pattern of gut barrier maturation similar to that observed with breast-feeding and able to improve gut barrier maturation, e.g. during neonatal stress. In particular, the present invention relates to an infant formula containing a combination of specific ingredients designed to provide a synergistic effect all along gastrointestinal tract and barrier function.

Abstract: The present invention proposes a capsule for containing beverage ingredients. The capsule includes a sealed ingredients compartment, an inlet face, an outlet face, and an opening member which is positioned at the inlet face outside the compartment and which is provided with piercing members directed towards the ingredients compartment.

Abstract: The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.

Abstract: Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including exogenous vitamin K2. The nutritional compositions may further include an additional component selected from the group consisting of phosphorus, magnesium, zinc, iron, copper, manganese, calcium, vitamin D, osteopontin and combinations thereof.

Abstract: The present invention relates to aerated chocolate-based coatings for frozen confectioneries. In particular, it relates to a composite frozen confection fully coated with a chocolate-based composition having a density comprised between 0.13 and 1.29 g/cm3.

Abstract: A device (1) for receiving an ingredient cartridge (2) and extracting the ingredient by passing heated liquid through the cartridge, comprises: a cartridge seat (10) that has an open configuration for receiving and/or removing a cartridge from such device and a closed configuration for extracting the ingredient; and a force generation means (46) for assisting a closure or opening movement of the cartridge seat. The force generation means can be associated with a dampening means (47, 48) for dampening the closure or opening movement of the cartridge seat when assisted by the force generating means. The device can have a user-movable handle (41) that is associated with an end-of-stroke feed-back means (50) for providing a corresponding feed-back to a user actuating the handle.

Abstract: A method is provided for the prevention and treatment of patients having impaired gastro-intestinal tract function. The method comprises the steps of administering to a patient requiring same free amino acids including about 9.0% to about 17.0% glutamic acid.

Abstract: The invention concerns a method for hygienically and automatically producing from a beverage dispensing device a frothed whitened beverage in a receptacle comprising upon the actuation of a command on the device the following operations controlled by a control unit of said device: —a. metering and delivering a pre-warming volume of heated water in a receptacle for prewarming a whitening food component already contained in the receptacle and forming a warmed liquid in said receptacle, —b. metering and delivering a frothing volume of heated water in the form of at least a pressurized jet directed toward the receptacle for frothing the warmed liquid, —c. producing and delivering in the receptacle a liquid mixture made of a second food component and a metered mixing volume of water. The invention also concerns a device for implementing said method.

Abstract: The invention concerns a package for storing and dosing a fluid comprising:—a flexible container for storing a fluid and presenting a fluid outlet,—dosing means comprising: a housing, said housing presenting a pump inlet and a pump outlet and a part of the housing between the inlet and the outlet being flexible and resilient, a rotor presenting at last one chamber formed between the rotor surface and the housing,—a one-way valve, wherein the housing pump inlet is connected to the flexible container and the housing pump outlet is connected to the one-way elastic valve.

Abstract: The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle (14) at least one ice-cream passage (20, 22) with at least one inlet port (24, 26) and an outlet port (28), and at least one chocolate passage (30, 32) with respectively an inlet port (34, 36) and an outlet port (38, 38?). The outlet ports are provided in the nozzle (14) and have elongated cross-sections, and each chocolate outlet port (38, 38?) extends in parallel to an ice cream outlet port (28), so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.

Abstract: The present invention relates to a beverage preparation machine (1), in particular to capsule-based machine, comprising a card reading arrangement (23, 24) for reading user identification information or uniquely identifying a user or user settings from a card (90). The read information can either be submitted to an external server or can be processed within the machine (1) itself. A control unit (21) adapted to control the functions and process steps of the machine depending on the read user information and/or depending on information received from the server (50) in response to the submitted data.

Abstract: The present invention pertains to the use of probiotics for the preparation of a carrier for balancing the skin's immune function. In particular, the present invention pertains to the use of probiotic micro-organisms for balancing the skin's immune function under stress conditions, such as a exposure to ultraviolet radiation, specifically for enhancing the skin's immune activity and reducing the tendency to develop allergic reactions under such conditions.

Abstract: The invention relates to an infant formula comprising a source of protein in an amount of not more than 2.0 g/100 kcal, a source of lipids, a source of carbohydrate and a probiotic wherein the probiotic is present in an amount equivalent to between 102 and 105 cfu/g of dry formula. The invention further extends to the use of such an infant formula to modulate the immune system of a neonatal infant to promote the development in the first few weeks of the life of the infant of a beneficial intestinal microbiota comparable with that found in breast fed babies as well as to promote the maturation of the immune system of a neonatal infant in the first few weeks of life.

Abstract: The present invention relates to a process for generating glucosamine from plants wherein fresh plant materials, or re-hydrated dried plant materials or plant extracts, are heated at a temperature comprised between 70 and 110° C. for more than 10 hours, characterized in that a fertilizer acting as glucosamine precursor is added during the cultivation of the plants, before the harvest.

Abstract: The present invention discloses a beverage machine (1) comprising a tank (2), which holds a liquid for preparing a beverage, and a dispenser (7), to which the tank is connectable, wherein the tank (2) comprises a valve (8); the dispenser comprises an opening (9) for receiving the valve in connection of the tank on the dispenser; at least one ultrasonic transceiver (3) is disposed in the dispenser (7) or tank (2), the ultrasonic transceiver being designed to emit and receive ultrasonic waves (4a, 4b) in the liquid, in order to determine the distance (d) from the transceiver to the liquid level (5), wherein it further comprises a control unit (6), which is connected to the ultrasonic transceiver (3) which is adapted to determine the distance (d) changing with time and as a result the volume (V) of the liquid flowing out of the tank.

Abstract: A device (3) for metering a base liquid and mixing this base liquid with a diluent to prepare a food product, has a connecting portion for connecting it with a container (4) containing the base liquid, the device (3) including: a diluent inlet (71), a mixing chamber (80) for mixing the base liquid with the diluent. An actively controlled air inlet is provided for selectively having ambient air enter the device and guiding it to the container (4). A controller is provided for selectively metering the base liquid into the mixing chamber and for selectively enabling an air flow through the air inlet only during periods when no base liquid is metered into the mixing chamber.