Abstract: A ready-for-use refrigerated sweet dough that is prepared from flour, sugar, a leavening agent and fat. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be broken off and baked into individual bakery products such as cookies, muffins, brownies, or other pastries. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.

Abstract: A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color to the desired level.

Abstract: An aqueous-based frozen confection having a hardness of 20-100 g and containing 0.2-0.5% a stabilizer composition of a mixture of guar, locust bean gum, carboxymethylcelulose and carrageenan. Preferably, the stabilizer elements in the stabilizer composition are present in relative amounts in relative amounts in parts by weight: guar 8-20, locust bean gum 1.5-4.5, carboxymethylcellulose 1.2-2.8 and carrageenan 0.6-1.4.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat chocolate product, such as a chocolate bar, made from a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a freeze-dried reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

Abstract: Cooking aid of the lump type having the shape of a lump with a granular surface and comprising a flavoring core and a coating of a binding base and visual components. Also, a process for preparing this cooking aid.

Abstract: Human epithelial colon immortalized cell line, which does not express tumour markers, which expresses metabolic markers specific for the non-immortalized human epithelial cells and metabolic differentiation markers specific for the non-immortalized epithelial cells of the human colon, and which is capable of adhering in vitro to the strain of lactic acid bacterium CNCM-1225. Serum-free culture medium characterized in that it comprises trace elements, vitamins consisting of vitamin C and retinoic acid, and hormones consisting of triiodothyronine, dexamethasone, hydrocortisone, bovine pituary gland extract, insulin, EGF and transferrin. Process for the immortalization of epithelial cells of the human colon, in which a culture of primary epithelial cells derived from the human colon is prepared, the culture is infected with a recombinant virus, the immortalized cells are cultured in the serum-free culture medium according to the invention.

Abstract: A coating composition for frozen desserts is in the form of a water-in-oil emulsion which comprises about 65 to 80% by weight water phase and about 0.5 to 8% by weight of an emulsifier. The coating composition may be used to form a film, a layer, or an inclusion in a frozen dessert product.

Abstract: The invention relates to a method of preservation of a food product including adding to a food product a fermentate comprising acetic acid and/or its salts resulting from the fermentation by acetic acid producing bacteria, and wherein the food is maintained at pH below 5.8.

Abstract: The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a carbohydrate that has been injected with a culture of a lactic acid bacteria that is capable of imparting a specific characteristic note to the hydrolysate is fermented to produce a fermented Koji and a hydrolysis step wherein the fermented Koji is hydrolyzed at a temperature of between about 2° C. and 50° C. and a pH of from about 5.6 to 7.0 for a period of from about 1 to 20 days to produce a hydrolysate. The characteristic note of the hydrolysate is stronger than if the inoculation with the lactic acid bacteria occurred after the fermentation stage.

Abstract: The invention relates to an apparatus for delivering powder in a beverage dispenser comprising a hopper for containing a mass of beverage powder. The hopper includes at least one flexible body member and an actuating mechanism coupled with the flexible body member. The actuating mechanism is operatively associated with a mechanical or magnetic driving device which is actuated in an active mode to actuate the actuating mechanism to impart motion to the flexible body member at a frequency that is sufficiently low to correspond to a non-vibrating mode.

Abstract: Protein and lipid extract isolate compositions of fruit kernel, particularly stone fruit kernel, origin. The composition is obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Abstract: The invention relates to 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: 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 device for effecting transfer of material from a container by piercing the container. The device includes a fitment member that includes a portion having a bore and a base end capable of being attached to a container; a spout member that has a piercing end; and a portion of tube having an outer surface capable of mating in axial relationship with the portion of bore of the fitment member so as to form mating surfaces. The device preferably has a locking assembly that is adapted to lock the fitment and spout members together in a position whereby the piercing end is in piercing engagement with the container. The device also includes at least one sealing member that is arranged to seal the portion of tube and the portion of bore in a position between the locking assembly and the piercing end so as to leave the mating surfaces downstream including the locking assembly substantially cleansed of the flowable material.

Abstract: An ice confection coating of an aqueous based sol containing a pectin and a setting agent in an amount sufficient to cause gelation of the sol. Also included are methods for preparing the coating, methods for applying the coating, and the resultant coated ice confection products.

Abstract: The present invention relates to pizzas and pizza-type products preparation and delivery method. The present invention deals with a method for providing to consumer a freshly baked pizza-type food product using individually frozen ingredients, combining them and baking them in less than 5 minutes; the individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit.

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 container cap for attachment to the threaded neck of a container from which a liquid is to be dispensed, which includes a base portion having a circular upper face and a depending skirt, with the skirt being threaded on an interior surface to lockingly engage the container neck. The upper face of the container has a triangular-shaped opening extending therethrough with an integral upstanding pour spout extending around the perimeter of the pour spout. The sidewalls of the pour spout converge toward one edge of the upper face and are joined by a curve of small radius to form a tip, with the other end of the sidewalls being joined by a curve of substantially larger radius. The upper ends of the sidewalls are curved outwardly and have an outwardly extending rib at the tip portion of the pour spout.