Abstract: Multi-colored products, particularly food products, are obtained by preparing a base mixture suitable for preparing an emulsion, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion.

Abstract: An aroma product resulting from the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current manner to provide an aromatized gas containing aroma components. The aroma components are then collected from the aromatized gas. The aroma components may be added to concentrated coffee extract prior to drying of the extract. The coffee powder produced has much increased and improved aroma and flavor and contains higher levels of furans and diketones.

Abstract: A precursor mixture of flavorings and a food composition containing the 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 to provide a roasted or grilled flavor to the food composition.

Abstract: The present invention relates to a cooked, extruded, and expanded savory cereal having a porous texture, specific weight of from 100 to 500 grams/liter, gelatinization degree of more than 25%, and residual water content of from 1 to 5%. The present invention also relates to a process for manufacturing a savory cereal using a multi-zoned extruder heated at various barrel heating temperatures to effect the cooking, extrusion, and expansion of the cereal product. The savory cereal may be used alone or as a component of a food preparation, mixture, or product such as an omelet or scrambled eggs.

Abstract: Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum.

Abstract: The subject of the invention is the use of a protein material whose rate of digestion has been reduced, for the preparation of an enteral composition which makes it possible to modulate the postprandial plasma amino acid level, said protein material having been previously treated so as to convert the fast-digesting proteins which it contains to slow-digesting proteins, characterized in that the slow-digesting protein material is a material containing microparticulate gelled proteins combined with polysaccharides under conditions of thermodynamic incompatibility.

Abstract: A ready-to-serve coffee product which provides a refreshing beverage or topping. The product is a black, coffee containing liquid in an aseptically filled container. The liquid has a fresh, clean taste and may contain more than 2% by weight of soluble coffee solids. The liquid is produced by extracting coffee solids from roast and ground coffee at a draw-off ratio of less than about 3. The concentration of soluble coffee solids in the coffee extract is then adjusted to less than about 5% by weight under oxygen-reduced conditions.

Abstract: The invention relates to a refill of a pulverulent foodstuff that can be dispersed in a liquid medium that has been compacted into a solid form that can be abraded to form a powdered granules, flakes, or chips, and to a process for manufacturing the refills. These refills are used in a device for the on demand preparation of beverages or sauces from water-dispersible foodstuffs. The method of making the beverages or sauces represent another embodiment of the invention. The device includes one or more pressing units that urge one or more solid refills of a water-dispersible foodstuff towards one or more abrading devices so that the refill contacts the abrading device and the abrading device abrades the refill to provide an amount of powdered foodstuff that is collected in a collector and combined with water to provide the beverage.

Abstract: The invention is directed to a closed flexible sachet in the form of an individual portion provided for extraction under pressure, containing ground roast coffee, which sachet includes two identical flexible sheets or a single folded flexible sheet of circular, oval or polygonal shape. A space for a powdered beverage is created between the two sheets or between the two faces of the folded sheet. The two sheets or the two faces of the folded sheet are welded over their periphery so that the sachet is substantially symmetrical with respect to its welding plane. The sachet is opened through the rise in pressure which takes place upon injection of an extraction fluid, in which the two flexible sheets or the two faces of the folded sheet extend over one side of the sachet beyond their welding line to provide, between the sheets or between the two faces of the folded sheet, a channel which allows the arrival of the extraction fluid.

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 clement is introduced into the automatic fluid dispensing device or after the refill element ha s been introduced in the automatic fluid dispensing device. The invention also relates to a fluid dispensing device for use with the refill element.

Abstract: The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma components and soluble coffee solids in preferred ratios to help stabilize the unstable aqueous coffee aroma components. The creamer powder may be used, e.g., in soluble coffee beverage powders.

Abstract: A fortified foodstuff having a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affect organoleptic properties of the foodstuff, and which is particularly useful for products containing polyphenols (cocoa, tea, etc.), or which have a high fat content.

Abstract: The present invention relates to a fully edible feed body for domestic animals, comprising a central core having an elongated shape and a substantially circular or square section, to which at least one layer of a seed-based mixture is glued, and in which the central core is obtained by extrusion cooking from a mixture based on water, flour, seeds and optionally sugar.

Abstract: A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, optionally combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, or an ice cream.

Abstract: The present invention advantageously provides a method for making and an apparatus for applying a chocolate coating to a confectionery to produce a confectionary with a laced appearing coating. The laced appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the laced appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a laced chocolate layer, thus giving the laced appearing chocolate coating a three dimensional texture.

Abstract: The present invention relates to a novel defined medium suitable to cultivate lactic acid bacteria, such as Lactobaccilus or Bifidobacteria. In particular the present invention pertains to the use of said medium for the isolation of bioactive molecules or functional metabolites.

Abstract: An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, cooking the batter and then hardening and freezing of the article.

Abstract: The present invention relates to an apparatus for modifying and feeding a liquid nutritional feeding composition. The apparatus comprises a chamber (3) for receiving a beneficial agent for modifying a liquid nutritional feeding composition, the chamber has an inlet (7) connectable to a container (5) that contains the nutritional feeding composition and an outlet (13) connectable to a feeding means (8,9). A pumping means is associated with the chamber (3) for pumping the nutritional feeding composition from the container into the chamber and back into the container to mix the beneficial agent with the nutritional feeding composition before the outlet (13) of the chamber is connected to the feeding means (8,9). The chamber (3) may comprise at least one flexible wall capable of being squeezed and released for pumping the nutritional feeding composition. The invention also relates to a method for modifying and feeding a liquid nutritional feeding composition.

Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.