Abstract: A food substance refill element for an automatic fluid dispensing device. The refill element includes a receptacle containing a quantity of the substance to be refilled into the fluid dispensing device and a closing member that cooperates with the receptacle to form a hermetically enclosed chamber. The closing member includes a detachment portion so that the closing member is at least partially detached from the receptacle when the refill element is introduced into the automatic fluid dispensing device or after the refill element has been introduced in the automatic fluid dispensing device. The invention also relates to a fluid dispensing device for use with the refill element.

Abstract: A savory snack product with two layers of a whipped and baked savory sponge and a filling in-between, with the sponge having an aw value of between about 0.6 and 0.85, a pH value of between about 3.5 and 5.5 and an overrun of between about 30 and 170%, and the filling being a water-in-oil emulsion that has an aw value of between about 0.6 and 0.85, a pH of between about 3.5 and 5.5 and an overrun of below about 150%.

Abstract: A pet milk powder which, when reconstituted and fed to a pet as a nutritional milk, results in reduced gastrointestinal intolerance. This powder is a cow's milk powder that contains lactose and to which is added a lactase, preferably one that is active under acidic conditions, such as a &bgr;-galactosidase.

Abstract: The present invention is directed to a liquid concentrate composition containing emulsifier(s), milk protein(s), freezing point depressant(s), sedimentation stabilizer(s), gelation stabilizer(s), flavoring(s), and water. Optionally, the concentrate may also contain nucleating agent(s) and anti-microbial preservative(s). The present invention is further related to a process for preparing a liquid concentrate of this type, as well as a method for preparing a slush beverage made from the liquid concentrate. Advantageously and unexpectedly, certain combinations of ingredients, their order of addition, and other process parameters can be selected so that the concentrate is more shelf-stable and has more desirable properties and so that the resulting slush beverage tends to have good mouthfeel, a smooth texture, and a pleasant, refreshing taste.

Abstract: A liquid heating module for use in a hot beverage machine, a beverage forming system that includes the module, and a process for heating liquid for forming beverages. The liquid heating module includes a hollow metal tube, a cylindrical insert which is disposed inside the hollow tube along its entire length and substantially along its axis of symmetry, at least one electrical resistor on a first outer part of the tube for preheating liquid flowing through the tube, and at least one additional electrical resistor on a second outer part of the tube for temperature adjustment of the liquid flowing through the tube.

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 extracts. The coffee powder produced has much increased and improved aroma and flavor.

Abstract: A merchandiser system and method for thawing, displaying, and warming previously baked dough products, such as cookies, under controlled drying conditions, including a warming compartment and a merchandiser. The merchandiser controls the drying of moisture in the thawed, baked products to maintain the organoleptic and/or texture properties of the products at essentially the same level as those of freshly baked products for a period of at least about 2 hours.

Abstract: A calcium-fortified milk or dairy-based product containing a calcium source and a food-grade polyphosphate having at least six phosphate groups.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: A device for dispensing a liquid, pasty or powdered seasoning, comprising at least one perforation provided in a surface of one end of the device. The perforation being closed off by a removable strip and the surface being extended by a free part cut into juxtaposed tabs forming a fringe.

Abstract: A composite consumable food product in the form of a section of an extruded strand of a first foodstuff impregnated into a second foodstuff. Prior to extrusion of the strand in a twin screw extruder, the first foodstuff is a liquid or a pasty consumable substance, such as a syrup, while the second foodstuff is a plasticized consumable substance, such as a cereal base. The first and second foodstuffs are preferably processed in separate sections of the extruder before a taste or flavor perceptible amount of the first foodstuff is introduced into and uniformly mixed with the second foodstuff prior to extrusion through a die. The resultant extruded strand is typically cut into sections to obtain the final product.

Abstract: A dispenser for dispensing a heated wet food or beverage product that includes a housing capable of receiving the product, a heating device including an electrical power supply and a magnetron configured to supply electromagnetic energy in the microwave range to a wave-guide, and a heating passage configured to supply the product on-demand and arranged to intersect the wave-guide to heat the product when electromagnetic energy is applied within the wave-guide. The invention aims to prevent degradation and microbiological contamination of the product by maintaining it at ambient temperature and then heating and dispensing it only on-demand.

Abstract: The present invention relates to an automatic vending machine for articles of frozen confectionery. The vending machine includes an outer body, an outer door, and an environment-controlled chamber. The frozen confectionery are kept in containers of cylindrical, quasi-cylindrical or polyhedral shape. 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. The machine can be connected by telephone to a central service to request restocking or to communicate any malfunction or damage to the machine.

Abstract: A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a sulfur containing compound and an organic acid or derivative thereof in presence of a yeast, separating and recovering the supernatant of the reaction mixture. The flavoring composition obtained can be used especially for enhancing the roasty notes of bakery products.

Abstract: A food composition containing a flavoring agent of a precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated above 50° C. to provide a roasted or grilled aromatic flavor note to the food composition.

Abstract: The present invention relates to improved continuous (immortalized) cell lines, in particular keratinocytes and melanocytes derived from normal human skin tissue. The present invention also relates to novel serum-free media for isolating, producing and maintaining said improved continuous keratinocyte and melanocyte cell lines. The present invention also relates to methods for producing primary melanocytes and keratinocytes under serum-free conditions without any feeder cells.

Abstract: A purified protease preparation of chymotrypsin and porcine trypsin is prepared by adjusting the pH of a protease solution comprising chymotrypsin and porcine trypsin to a value of between 6 and 9, maintaining the solution at this pH and at 20-35° C. for at least 15 minutes to at most 120 minutes, so as to allow the proteolytic activity of the proteases to destroy the lipolytic activity of the lipases and phospholipases in the solution. Subsequently, the pH of the solution is reduced to a value of less than or equal to 3.5. The purified protease preparation allows the manufacture of infant formulae containing lecithin which are stable during storage and do not exhibit significant degradation of the added lecithin.

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 for making confectionery products and an apparatus for use in the method. The method involves dissolving confectionery-based ingredients in water to provide a confectionery-based slurry and concentrating the slurry by applying the slurry onto a first hot surface having a first temperature to remove moisture from the slurry, scraping the slurry from the first surface to move the slurry onto a second hot surface having a second temperature to remove additional water from the slurry and provide a concentrated slurry having a final solids content, and scraping the concentrated slurry from the second surface after the desired total solids content is obtained. The concentrated slurry can then be formed into a confectionery product. The method is economical, clean, and may be used to prepare a wide variety of confections.

Abstract: The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.