Abstract: Composite articles of frozen confectionery are manufactured containing inclusions, by forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature for the frozen composition of less than or equal to about −8° C., and the extrusions are then processed into a mass of frozen composition incorporating the inclusions by coiling up the extrusion or folding it on itself. The filling is injected into the heart of the vein of frozen composition leaving the extruder, by a co-extrusion nozzle which may be moving of static.

Abstract: A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavour.

Abstract: A process for refining fatty substances in order to selectively and quantitatively separate therefrom the free fatty acids. The process combines the extraction with an alcohol or a polyol and a neutralization is conducted with an alkali at a controlled pH of 9 to 11.

Abstract: A nutritional formula for PKU patients. The nutritional formula has, as a protein source, a mixture of caseino-glyco-macropeptide and complementary essential amino acids other than Phe to provide a balanced amino acid profile. Vitamins and minerals sufficient to meet daily requirements are also included. When used as a complete diet, the nutritional formula includes a carbohydrate source and a fat source. However the nutrutional formula may also be used as a protein supplement in which case the carbohydrate source and the fat source may be omitted. The nutritional formula has a pleasant taste.

Abstract: A filled pastry that can be baked in a microwave to achieve a baked pastry-like taste and a crisp final texture is described. The pastry mixture includes flour, a first fat, water, yeast, emulsifier, pentosanase, and amino acids. A liquid filling with a high water content is trapped in the pastry by a moisture barrier placed in contact therewith. The moisture barrier contains from about 80 to about 98 percent fat, from about 7 percent to about 13 percent of a film-forming protein, and from about 0.7 to about 1.3 percent of a hydrocolloid. The fat may includes medium-chain triglycerides whose melting point is between 20° C. and 35° C. The film-forming protein may be calcium or sodium caseinate. The hydrocolloid may be an iota-type carrageenan. This moisture barrier mixture is disposed between the filling and the pastry in an amount of about 1 to about 15 g/100 cm2.

Abstract: The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, up to about 8% of oil or fat, up to about 10% of cereal bran, up to about 10% of vegetable binder, and up to about 1.5% of a stabilizer against oxidation. The invention also relates to a ready-to-eat cereal product containing psyllium husk containing the intermediate product and a process for manufacturing the ready-to-eat cereal product.

Abstract: A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrate.

Abstract: The invention relates to long, thin, tubular and non-tubular quick cooking pastas, such as lasagna noodles, having a wall thickness of between about 0.60 and 1.6 mm and teeth on at least the inner surface of the tubular pasta and on one or both surfaces of the non-tubular pasta. The teeth may be longitudinal and parallel and preferably extend along the length of the pasta. The teeth have a height of between about 0.3 and 1.6 mm and a height to wall thickness ratio of between about 0.35 and 2.

Abstract: The invention relates to a process for the production of the granular food product by preparing a premix of powdered constituents of the filler and fat, forming the premix into granules or agglomerates by atomizing an aqueous solution of binding agent onto a fluidized bed of the premix to incorporate an amount of binding agent and drying the granules to the desired residual moisture content. The resultant free flowing granular food product comprises a swelling powdered food material having a relatively large mean diameter and a relatively narrow span in diameter distribution so that the granular food product is dispersible by simply pouring it into a hot liquid.

Abstract: An extraction system with two independent clamping elements, enclosing between themselves, each for approximately one half, a housing for the capsule. A clamping element is connected to the extraction system and on either side of the the extraction system, allowing the extraction system to be pivoted from the position away from the vertical plane to the vertical position and to be closed and opened. A lever system is connected to the clamping elements, enabling the user to work the the elements. The extraction system, the clamping elements, and the lever system preferably work together on a machine-supporting frame. The device also can include a mobile water inlet system above the system for the extraction of the contents of the capsule between the two clamping elements.

Abstract: The invention relates to a process for the preparation of a fat-containing, foamed, frozen confection. The process includes mixing ingredients of a fat-containing confection together, pasteurizing and homogenizing the mixture, and cooling the homogenized mixture in at least two steps. During the first cooling step, the homogenized mixture is cooled from the homogenization or pasteurization temperature to about 10° C. to 35° C. For the second step, the mixture is further cooled to about 1° C. to 10° C. Between the cooling steps, the mixture is held at a temperature of 10° C. to 35° C. After the cooling steps, the cooled mixture is then maintained at a temperature of about 1° C. to 10° C. for at least 0.1 hour, and then the process includes freezing the cooled mixture and incorporating air or another gas into the mixture prior to or simultaneously with the freezing to form the frozen confection.

Abstract: The invention relates to a method and a dispensing device for rapidly and efficiently heating/cooling a flowable food product whereby removable cassettes are provided for receiving a pouch containing food; the cassettes comprising pairs of opposed thermal conductive surfaces wherein the surfaces delimit together a limited spacing adapted to contact a pouch and means for applying heat to said at least pair of cassettes.

Abstract: A method of maintaining raised blood glucose levels in a mammal during excise, preventing or delaying the onset of hypoglycemia during excise. The method includes step of orally administering to the mammal a nutrient composition containing a carbohydrate source and at least 9% by weight beta-glucan.

Abstract: An enteral composition which contains a protein source, a lipid source, a carbohydrate source, and a fibre blend. The fibre blend contains inulin and fructo-oligosaccharides and has 45 to 55% by weight of the blend of soluble fibre and 45 to 55% by weight of the blend of insoluble fibre. The fibre blend may also contain pea inner fibres and pea outer envelope fibres.

Abstract: The invention relates to a package for dispensing a foamed milk product. This package includes an aerosol can which contains a liquid phase in which a propellant gas is dissolved. The can is provided with a valve and a nozzle immediately downstream of the valve for spraying and foaming of the liquid phase. The nozzle has a central borehole and at least one lateral orifice which opens into an outlet tube. As the liquid phase is dispensed through the nozzle, a foam is generated.

Abstract: The present invention relates to a container for cooking food in a microwave oven. The container includes a tray having a bottom wall and a side wall that is attached to the bottom wall and extends upwardly from the bottom wall to define an interior cavity and a support means to provide support for a food product and elevate the food product with respect to the bottom wall. A continuous shielding layer is provided in the bottom wall and the side wall of the tray. The bottom wall and side wall of the tray along with the bottom of the food product define a free space under the food product that totally reflects microwave beams that pass through the food product back in the direction of the food product. The container of the invention reduces the formation of temperature gradients in the food product when it is heated and accelerates the microwave reheating of the food product. The container is particularly useful for reheating large blocks of frozen food.

Abstract: A method of producing flavored noodles. The method involves preheating flavor ingredients to cause a partial flavor reaction to occur and than adding the preheated flavor ingredients to the dough ingredients or applying them to the dough sheets and then steaming the dough, frying or air drying the dough, and cooling the dough. The noodles prepared by the process have a savory flavor.

Abstract: The present invention relates to containers and their use in an automatic vending machine that vends articles of frozen confectionery. The vending machine includes an outer body, an outer door, and an environment-controlled chamber. The containers are of cylindrical, quasi-cylindrical or polyhedral shape to contain the frozen confectionery. The machine has an environment-controlled chamber maintained at about −18° C. and has insulating panels and an inner door, the machine being maintained by a refrigeration system and a defrost system. Within the chamber are vertical compartments for the storage of stacked containers, a dispensing device, and a discharge hopper leading to an outlet tray. In the outer door there are product selection and cash box mechanisms that monitors not only the amount or number of articles of frozen confectionery but also the amount of money inserted and dispensed.

Abstract: An effervescent candy bar of a syrup-based malleable and chewable component comprising at least two masses at least one of which contains acid and at least one contains alkali and a method for its preparation or manufacture.

Abstract: The invention relates to a susceptor for use as a support for heating food products such as garnished flat dough in a microwave oven. The susceptor includes a metallized plate that includes a plurality of apertures forming gas and microwave energy permeable areas that are evenly or randomly disposed in the peripheral area of the plate, with each aperture having a transverse dimension of at least about 5 mm. A ready to cook food article that includes such a susceptor and a food or dough product positioned thereon is also contemplated.