Abstract: A dispenser for dispensing a viscous fluid food product from a pouch. The dispenser includes a housing configured and dimensioned for receiving the pouch. The pouch includes a food in the form of a viscous fluid therein. The pouch has first and second ends, a sidewall that can be arranged to form first and second opposed surfaces and an outlet. The dispenser incorporates an assembly that includes a roller for pressing the pouch so as to urge the viscous fluid food product toward the outlet. To do this, the roller has a pressing surface disposable in a position adjacent the first surface of the pouch and a planar surface disposed adjacent the second surface of the pouch. The dispenser also includes a closure assembly arranged for engagement with the outlet for closing same. This assembly is also capable of opening the outlet so as to cause the roller to move along the pouch surface toward the outlet by gravity for expelling the viscous fluid food product through the outlet.

Abstract: A process and apparatus for applying to confectionery or ice cream products whereby the coating dispensing devices moves in a path along or between one or more rows of ice cream or confectionery products, thereby applying a patterned coating that is preferably reproducible.

Abstract: A bacteriocin is obtained by culturing cells of a strain of Micrococcus varians which, upon culturing in a culture medium, produces a bacteriocin which has agar well incubation inhibition test activity against at least one of Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Listeria, Bacillus, Clostridia and Straphylococcus bacteria. The strain is cultured to obtain cultured cells in a concentration of from 107 to 1011 organisms per ml of the medium, and the culture medium supernatant is separated from the cultured cells to obtain the supernatant which contains the bacteriocin, which is also identified by having an amino acid sequence from SEQ ID NO: 1 or a sequence differing from SEQ ID NO: 1 by from 1 to 4 amino acids.

Abstract: A lactic acid bacterium having a 16S ribosomal RNA characteristic of the genus Streptococcus, cocci morphology, a growth optimum in the range of about 28° C. to about 45° C., having the ability to ferment D-galactose, D-glucose, D-fructose, D-mannose, and N-acetyl (D)-glucosamine, salicin, cellobiose, maltose, lactose, sucrose and raffinose, and imparting a viscosity of greater than 100 mPa.s at a shear rate of about 293 s−1. The strain often produces an exopolysaccharide comprising a chain of glucose, galactose and N-acetylglucosamine in a proportion of 3:2:1 respectively. The new strain is identified as Streptococcus macedonicus. Other characteristics include a total protein profile obtained after culture in an MRS medium for 24 h at 28° C., extraction of the total proteins and migration of the proteins on an SDS-PAGE electrophoresis gel, exhibits a degree of Pearson correlation of at least 78 with respect to bacterium CNCM I-1920 or I-1926.

Abstract: The invention relates to a soluble coffee beverage powder, which, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. The soluble coffee beverage powder includes a soluble gas containing matrix comprising soluble coffee solids and a soluble filler, with the soluble filler constituting at least about 35% by weight of the dry matter of the matrix in order to increase the volume of the soluble coffee beverage powder incorporating gas. A particular preferred filler is an oligofructose that has a good solubility and which positively influences on the taste of the prepared coffee beverage. The invention also relates a soluble coffee beverage powder providing a black foamed coffee. The invention also provides a process for preparing such a soluble coffee beverage powder.

Abstract: The present invention relates to an assembly that includes a ready-to-drink, long lasting, milk based beverage inside of a container. The beverage is under pressure and contains between about 0.5 and 5 g/l of nitrous oxide or carbon dioxide. The container has a head space of from about 9 to 15%, relative to the total volume of the said container. The said space is saturated with nitrogen so as to have a relative pressure of between 1.5 and 4 bar.

Abstract: A polyhydric alcohol-free flavored filling for baked flour based products is disclosed. These fillings include an aqueous phase, a mixture of sugars dissolved in the aqueous phase wherein the mixture comprises fructose, glucose and sucrose in relative proportions which prevents crystallization and set water activity value from 0.38 to 0.47, and an amount of flavoring and acidifying component. The filling provides an extended shelf life and preserves the crispness of baked flour based products in which it is included during the extended shelf life.

Abstract: The invention relates to a device for the continuous heating of a liquid, such as water, to a constant temperature, particularly for domestic applications and more specifically for preparing coffee. The device includes a reservoir of water at ambient temperature, a pump, a heating unit whose electrical power supply is controlled by a switch, and a user outlet for delivering liquid at the desired temperature. The device also includes a component for regulating the flow rate of cold water delivered by the pump to the heating unit controlled by the temperature of the liquid leaving the heating unit and a component for recirculating water leaving the heating unit to the reservoir or to the inlet side of the pump for as long as this water has not reached a the constant operating temperature. The recirculation unit is controlled by the temperature of the water leaving the heating unit. The control is achieved by the use of a rated valve on the heated liquid outlet.

Abstract: The present invention relates to a novel non-cellulosic bacterial extracellular polysaccharide, produced from the Gluconacetobacter spp. strain, and methods of using the polysaccharide and strain in the preparation of various foods.

Abstract: Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body member including protein and fat and having a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation of one or more of the components.

Abstract: The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-yeast and one or more sugars fermentable by the lti-yeast in an amount so that the dough composition will give rise to a CO2 production of between about 50 to 250 ml/100 g dough within a time period not exceeding 1 week after the dough is prepared and a total amount of CO2 production during the 5 week period after the dough is prepared being limited to about 400 ml/100 g dough. The refrigeratable dough composition provide baked goods having excellent texture and flavor even when being stored for a prolonged period of time.

Abstract: The invention is directed to a ready-for-use frozen or refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination thereof, to facilitate separation of the dough into pieces that can be baked into individual bakery products such as cookies, muffins, brownies, or other pastries. The invention also relates to a method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain individually baked products. The shapes of the portions are defined by grooves, score lines or combinations thereof and the portions are separated from the sheet by breaking them along the grooves or score lines.

Abstract: A browning composition for food having a dough crust. This composition includes a caramel color and a thickening agent, and undergoes browning reactions upon microwave or conventional heating.

Abstract: A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient amount of water to total 100% by weight, and, optionally, from about 0.05% to about 2% by weight of a food acceptable acid.

Abstract: Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second fluid material is a hard candy mass.

Abstract: This invention relates to new immortalized human pre-adipose cell lines capable of differentiating into adipose cells and methods of obtaing the immortalized cells. In particular, the present invention pertains to immortalized pre-adipocyte cell lines derived from white adipose tissue and methods of producing the cell lines. The immortalized pre-adipocyte cells are capable of maturing into immortalized white adipose cells useful in developing drugs, food ingredients and supplements against obesity, diabetes and cardiovascular diseases.

Abstract: The present invention relates to proteins derived from the coffee bean and DNAs encoding and regulating the expression of at least one of these proteins.

Abstract: The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mass.

Abstract: A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.