Abstract: Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transporting the composition through the apparatus to and then through an extrusion exit die and for during transport of the composition through the extrusion apparatus, mixing, shearing and compressing the composition. Additionally during the transport of the composition through the apparatus, the composition is cooled and air is injected into composition to obtain from the die a compressed, aerated, cooled composition which has a temperature of equal to or lower than −8° C.

Abstract: Alkyl pyrazine compounds are prepared by heating and refluxing an aqueous mixture of an ammonium-containing compound and at least one acyloin compound. Reaction product may be isolated from the reacted mixture by adjusting the pH of the reacted mixture, separating solid material from the pH-adjusted reacted mixture, adding water to the separated solid material to form a solution, allowing product to crystallyze from the solution and then collecting the crystalline product. Alternatively, the reactants may be heated, refluxed and sublimed to collect the pyrazine reaction product on a cooled sublimation collection surface.

Abstract: The present invention relates to a device for rotating an item, particularly an edible item. The edible item may be a confectionary product and preferably is a frozen dessert. The device includes a lower handle intended as a holder, an intermediate pinion inside a box, and a support assembly that supports the edible product. The support assembly is integral with the intermediate pinion and rotates freely with respect to the lower handle. The edible product is rotated by inserting a slender rack between the pinion and the inner face of the box in such a way that it meshes with the pinion so that its transverse movement gives rise to a rotation of the pinion and, consequently, rotation of the edible product supported on the support assembly.

Abstract: Iced confectionery articles are prepared with two-part mold members transported within a heat-insulated compartment and in which a cryogenic gas is applied to the mold members for freezing product metered into the mold members.

Abstract: A slurry of enzymatically hydrolyzed protein containing polypeptides is incubated with a culture of a food-grade microorganism, particularly Lactobacillus helveticus, which produces peptidases to hydrolyze the polypeptides in the slurry.

Abstract: A process for the production of a free flowing and instantly dispersible and/or soluble granular food product, which comprises preparing a mix of an oil or fats and powdery carbohydrates and/or protein rich materials in an extruder, plasticizing the mix in the extruder and forming the mix into granules by extruding the plasticized mix in strands and cutting the strands.

Abstract: Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded, cooked product which then is ground to obtain a ground particular which is dried to obtain a dried product. The extrusion-cooking is carried out a temperature of at least 150° C. and under a pressure of at least 45 bar, and the fat is employed in an amount so that the dried product has a fat content of from 7% to 12% by weight. The breadcrumbs, when coated on a food product, enable obtaining a breadcrumb-coated oven-cooked food product similar to an oven-cooked breadcrumb product without frying of the breadcrumbs or the coated product in oil.

Abstract: The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin, and at least one seeding agent, optionally with hydrogenated palm kernel oil, hydrogenated coconut oil, coconut oil, palm kernel oil, or a mixture thereof. The oil blend compositions of the present invention have a flavor release and texture properties similar to those of cocoa butter. They are particularly useful as cocoa butter substitutes in edible food products such as confectionery products and chocolate alternative compositions. Also disclosed are edible food products, such as confectionery products and chocolate alternative compositions, made from these oil blends.

Abstract: Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises preparing a mixture having a dry-matter content of 60 to 75 weight percent and comprising a cereal flour or semolina and added water, forming a portioned pasta product, blanching the pasta product, dipping the blanched pasta product into acidified water at ambient temperature, and packaging the pasta product.

Abstract: A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positioned on the fat-containing composition layer. The heat-treated food component has a Bostwick viscosity less than 8 cm, and the fat-containing composition layer has a thickness of between 0.1 mm and 3 mm. The food component and sterilized fat-containing composition are introduced into the container under ultrahygienic or aseptic conditions, and after introduction of a heat-treated food component into the container, the fat-containing composition is sprayed under pressure onto the component.

Abstract: The present invention provides an enteral composition and method for providing nutrition to metabolically stressed patients. Pursuant to the present invention, the enteral composition has an increased caloric density of approximately 1.4 to 1.8 kcal/mL. The enteral composition includes a peptide based protein source, a lipid source, and a carbohydrate source.

Abstract: A food composition containing live probiotic lactic acid bacteria is prepared by spraying a food composition containing water from one nozzle and spraying a probiotic lactic acid bacteria culture from a second nozzle into a device into which heated air is introduced for evaporating water from compositions sprayed into the device to dehydrate the compositions for obtaining a dehydrated product from the device and so that the dehydrated product recovered contains live probiotic lactic acid bacteria.

Abstract: The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.

Abstract: A pumpless dispenser especially intended for dispensing viscous fluids. The dispenser includes a supple pouch having first and second ends, a sidewall that can be arranged to form first and second opposed surfaces, and an outlet. The pouch contains a viscous fluid food product therein. The dispenser also includes a housing configured and dimensioned for receiving the pouch; and a compression assembly for pressing the pouch so as to urge the viscous fluid food product content toward the outlet. This assembly includes a roller having a pressing surface disposed adjacent the first surface of the pouch and a planar surface disposed adjacent the second surface of the pouch. The dispenser further includes a closure member engaged with the outlet for closing the outlet. This member is capable of opening the outlet so as to cause the roller to move along the pouch surface toward the outlet by gravity for expelling the viscous fluid food product through the outlet.

Abstract: A gelatinized cereal product which contains a plant material which is a source of inulin; for example chicory. Sufficient of the plant material is included to provide at least about 0.25% by weight of inulin on a dry basis. The cereal product may be used as a pet food or breakfast cereal.

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

Abstract: Immortalized adult human colon epithelial 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: Apparatus which provides a cylindrical chamber in which is contained a tool which is provided with a rotating movement for cutting up an extrudate delivered into the chamber into pieces and so that the pieces are distributed into a frozen composition mass delivered into the chamber and so that the mixture obtained is extruded through to a nozzle for passage of a composite mixture from the chamber.

Abstract: A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93° C. (200° F.) to form a solution of the oil soluble flavor in the melted fat, cooling the solution of the oil soluble flavor in the melted fat, with the addition of a super-cooling agent with agitation during cooling, to produce solid particles having an average diameter of from about 0.1 to 10 cm, and then, if desired, grinding these particles with a super-cooling agent to produce the substantially free flowing particulate flavor whose particles have an average diameter of less than 1 mm.