Abstract: A device for cleaning and sanitizing a food reservoir. The device includes two parts. The first part contains at least one or more enzymes and the second part contains one or more antimicrobial agents. The second part is isolated from the first part by a degradable barrier that is solid and stable under storage conditions but is adapted to decompose upon exposure to the aqueous conditions used for cleaning.

Abstract: The invention relates to a method and a device for the on demand preparation of beverages or sauces from water-dispersible foodstuffs. 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. The invention also relates to a refills for use in the device of the invention and a process for manufacturing the refills.

Abstract: The use of a IS-element as a tools for genetically modifying the genome of Lactobacillus delbrueckii or Lactobacillus helveticus. An IS-element, originating from Lactobacillus delbrueckii selected from the DNA sequences SEQ ID NO: 7-10 or functional derivatives thereof. A Lactobacillus delbrueckii or Lactobacillus helveticus providing a gene encoding, or affecting the production of, enzymes producing secondary metabolites, the &bgr;-galactosidase, the cell wall protease, the catabolite control protein A, the lactate dehydrogenase, a glycosyltransferase, a restriction system, a lysogenic prophage, or the permease of the lac operon, wherein the gene is inactivated by insertion of at least one IS-element. The use of the above-mentioned Lactobacillus delbrueckii or Lactobacillus helveticus for the preparation of a fermented product.

Abstract: A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.

Abstract: A process for manufacturing a tridimensional pasta product by preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape under conditions such that the dough undergoes substantially no expansion in the mold during injection; and removing the dough from the mold to provide an injection molded pasta product having the tri-dimensional shape. These molded tridimensional pasta products possess organoleptic properties which are superior to those of traditional pasta products.

Abstract: A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.

Abstract: A process for drying a flavoring agent paste obtained by thermal reaction of a pasty mixture that contains at least one free amino acid source and at least one reducing sugar, where a starch having a high gelatinization temperature is added to the paste as a flavor carrier before the paste is dried.

Abstract: Ice crystal growth inhibiting agents and process for preparing an extract of these agents in which Zoarces viviparus blood is extracted, it is cooled, the supernatant constituting the Zoarces viviparus serum containing the ice crystal growth inhibiting agents is collected, and then the supernatant is frozen. The present invention also relates to a process for using these agents for the manufacture of a food product.

Abstract: Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous material having a DE of from 5 to 45, and optionally, non hydrolyzed amylaceous material, a sugar or a phosphate. The snack has a diameter of 10 to 20 mm, a length of 30 to 100 mm, or both, and can be coated with a chocolate or sugar coatings.

Abstract: A food composition, particularly for pets, is prepared by adding and mixing cereal, vegetable protein, animal meal, vegetable by-products and lipid ingredients together and extrusion-cooking the mixture and then passing the extrusion-cooked mixture via a cone member and then a die member to obtain, from the die member, a product wherein a plurality of extrudate band layers form a lamellar structure, after which the lamellar-structure product is cut into pieces to obtain pieces which have a band layer lamellar structure, and then, the pieces are dried. The ingredients are employed and the process is carried out so that the dried product has a protein content of between 14% and 35%, a lipid content of between 2% and 20%, a carbohydrate content of at least 25%, a moisture content of between 2% and 15% and a density of between 0.3 and 0.6 g/cc.

Abstract: Antioxidant compositions for protecting food and cosmetic products from oxidation are isolated from olives by grinding olives to obtain ground olive material which then is dried and then the dried material is pressed which provides for recovering and obtaining, from the pressing, a lipid composition separate from a pressed olive cake, the lipid composition containing lipid-soluble and water-soluble antioxidants. Additionally, further treatment of the cake material by combining a medium chain triglyceride, glycol, or a C2-C6 alkyleneglycol with the cake material and then pressing under a pressure of at least 40 bar provides for recovering and obtaining water-soluble antioxidants from the cake material.

Abstract: A process for the production of a fermenting material which includes the steps of forming a dough by adding water to a dried gluten in an amount of from at least 19% to 60% by weight, pelletizing the dough to form pellets, and sterilizing the pellets by steam treatment. The gluten may be rice gluten, corn gluten, wheat gluten or combinations thereof. Also, a fermenting material obtained by this process. This fermenting material can be inoculated with a microorganism and fermented to form a fermention product that can be used as a food sauce, flavoring or seasoning additive.

Abstract: A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be applied immediately before cooking. The marinade can be a solid powder that is coated on the food or a liquid that is brushed or sprayed on the food.

Abstract: The invention has for object the new recombinant prolyl-dipeptidyl-peptidase enzyme (DPP IV) from Aspergillus oryzae comprising the amino-acid sequence from amino acid 1 to amino acid 755 of SEQ ID NO:2 or functional derivatives thereof, and providing a high level of hydrolyzing specificity towards proteins and peptides starting with X-Pro- thus liberating dipeptides of X-Pro type, wherein X is any amino acid. The invention also provides a DNA molecule encoding the enzyme according to the invention, cells expressing the enzyme according to the invention by recombinant technology, an Aspergillus naturally providing a prolyl-dipeptidyl-peptidase activity which has integrated multiple copies of the Aspergillus native promoter which naturally directs the expression of the gene encoding the prolyl-dipeptidyl-peptidase activity, Aspergillus naturally providing a prolyl-dipeptidyl-peptidase activity which is manipulated genetically so that the dppIV gene is inactivated.

Abstract: An apparatus for preparing a mousse which contains pieces of chocolate has a first line of apparatus members which are associated together and suitable for transporting, sterilizing and overrunning a milk-based mixture, which is suitable for being overrun and for preparing a mousse, and for transporting an overrun mixture and has a second line of apparatus members which are associated together and suitable for transporting and sterilizing a chocolate composition and for transporting a sterilized chocolate composition, and the lines separately feed a nozzle and contact zone tube assembly. In one embodiment, passages in the nozzle are positioned and configured so that, in operation, overrun mixture is delivered into the nozzle and an amount of chocolate composition is delivered into overrun mixture so that the composition has a form of a strand in the overrun mixture, and a cutting system is connected with the contact zone tube for cutting the strand into pieces.

Abstract: The invention relates to a method and device for depositing confectionery into a mold. The device includes a piston member for discharging in a stroke a confectionery mass into the mold; a valve for cutting off the stroke to stop the discharge; and a nozzle having an outlet portion of reduced diameter. The piston member can have an operative stroke profile comprising a velocity that increases during the stroke. Additionally, the valve may move relative to the nozzle during cut-off and can have a starting cut-off motion magnitude of at least 400 mm/sec. The invention eliminates the tailing problems and can improve the accuracy and repeatability of weights during deposition.

Abstract: A process for manufacturing an expanded cereal with the overall shape of an array of touching balls and an extrusion die and an extruder for use with the process. The die includes a feed ring for receiving material from an extruder, a cylindrical distribution chamber having a front wall and rear wall which includes the feed ring, and an array of parallel extrusion tubes provided in the front wall of the distribution chamber. The feed ring is in communication with the array of parallel extrusion tubes through the distribution chamber. The distribution chamber also includes a cylindrical distribution insert that extends axially from the center of the feed ring towards the front wall but spaced from the array of extrusion tubes. The process involves cooking and extruding a mixture of starchy material, sugar, oil, and water in a cooker-extruder and forcing the cooked material through the extrusion die.

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: A process for manufacturing an expanded cereal with the overall shape of an array of touching balls and an extrusion die and an extruder for use with the process. The die includes a feed ring for receiving material from an extruder, a cylindrical distribution chamber having a front wall and rear wall which includes the feed ring, and an array of parallel extrusion tubes provided in the front wall of the distribution chamber. The feed ring is in communication with the array of parallel extrusion tubes through the distribution chamber. The distribution chamber also includes a cylindrical distribution insert that extends axially from the center of the feed ring towards the front wall but spaced from the array of extrusion tubes. The process involves cooking and extruding a mixture of starchy material, sugar, oil, and water in a cooker-extruder and forcing the cooked material through the extrusion die.

Abstract: 1-nonen-3-one is added to food, pharamaceutical, cosmetic and perfume compositions to flavor the products and so that they impart aroma. It is added particularly to dairy products and coffee extract for enhancing the aroma imparted by those compositions. The 1-nonen-3-one may be combined with other compounds which provide flavor and aroma, and the combined compounds are added to the compositions.