Abstract: Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by laminating and the strip is cut into pieces of various shapes.

Abstract: The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure treatment at between about 100 and 800 MPa for a period of at least 10 seconds, allowing the kiwis to stand for at least about 24 hours at refrigeration temperature, crushing the kiwis into a puree, and clarifying the puree in order to obtain a kiwi juice therefrom. The juice can be pasteurized and filled into containers. The present invention also relates to the kiwi juice that is made by the process.

Abstract: A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.

Abstract: A chocolate or other fat-containing confectionery material is fed into and extruded from a screw extruder and the temperature of the extruder barrel wall and screw are controlled so that the material advanced through the extruder and the product from the die are non-pourable and so that the product is plastically deformable for a period of time, and in particular, the screw and barrel wall temperatures are controlled so that the screw has a temperature higher than the barrel wall temperature. Additionally, the material may be advanced within an extruder barrel wall which is roughened and the diameter of the screw root may increase in and along the direction of material advanced in the extruder.

Abstract: A process for encapsulating a core material by mixing the core material with an aqueous medium comprising a natural polymer and treating the formed mixture at a pressure of from about 15,000 to 200,000 psi at a temperature of from about 0.degree. to 100.degree. C. to form a gel matrix comprising the core material encapsulated within the natural food polymer and then drying the resulting product.

Abstract: The invention relates to a packed in-pack filled edible solidified product on a stick and a method for producing the same. A thermoformed plastic package define a 3-dimensional cavity with an inlet channel through which an edible product in liquid or semi-liquid form has been filled. In the inlet channel the stick is arranged, it extends into the edible product in the cavity. A support is provided in the pack for supporting the stick before solidification of the product.

Abstract: Reduction of frying oil uptake is effected when preparing instant fried noodles by aggregating a plurality of gelatinized noodle dough strips to form a cake mass, subjecting the cake to heat to reduce its moisture content to an amount in a range of from at least about 10% and less than 30% by weight, frying the partially-dried cake in a mass of an edible oil and separating the fried cake from the frying oil mass. In another aspect of the invention, oil uptake reduction is effected by employing a dough having a protein content of from about 8% to about 13% by weight and/or containing an added proteinaceous substance ingredient, such as gluten, and/or containing maltodextrin as an ingredient.

Abstract: A fortified foodstuff comprising a fortifying amount of a balanced blend of calcium lactate and calcium carbonate stabilised with a source of glucuronic acid, and a process for its preparation which comprises mixing a balanced blend of calcium lactate and calcium carbonate, adding a source of glucuronic acid, and adding to the foodstuff.

Abstract: A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.

Abstract: A liquid milk product, including a milk and a whey, but other than sweet whey, is demineralized by an electrodeionization process by passing the product to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Abstract: Synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-positions and in particular predominantly at the 2-position of the triacylglycerols.

Abstract: Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter, are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.

Abstract: A finger-food snack containing from about 8 to 16% of whole milk solids and being in the form of a body, obtainable by cooking-extrusion-expansion of a cereal based mixture, that is coated with a sugar based slurry.

Abstract: Devices for holding and positioning capsules which have a cup, cover and lid structure and which contain a substance for preparation of a drink by extraction under pressure include a hollowed housing device, a hollowed holder device and an extraction plate for flow of the extracted drink from the capsule. The holder device includes an element member which extends from a holder wall into the interior at a position so that upon placement of a capsule in the holder device hollowed interior so that the cover and lip are adjacent the extraction plate, the lip passes by the retention element member and is retained between the member and extraction plate, and the housing and holder devices also are configured so that for pressure extraction, the housing has a periphery edge positionable for contacting the capsule lip so that a seal is formed.

Abstract: A dispenser system for dispensing a liquid food or drink product from a flexible pouch, wherein the system includes a housing configured and adapted for receiving a flexible pouch, a flexible pouch adapted to contain a liquid food or drink product, the pouch having a built-in dispensing tube with an inlet and an openable outlet, and a valve system adapted for engaging with the dispensing system externally between its inlet and its oulet so as to control the dispensing of liquid food or drink product from the pouch upon opening of the tube outlet. The invention is further directed to a method for dispensing a liquid food or drink product using the dispenser system and a flexible pouch for use in the system, wherein the pouch contains an aseptically filled liquid food or drink product and has a built-in dispensing tube with an inlet and an openable outlet, wherein the pouch and the dispensing tube are sterilized prior to filling.

Abstract: A novel calcium complex for the fortification of beverages and foods, especially milk, is disclosed. The fortifying complexes contain a calcium source and a negatively-charged emulsifier with or without an organic or inorganic acid or a salt thereof. These complexes have been found to be particularly effective in fortifying milk and milk-protein containing beverages without coagulation of the proteins or without significantly changing the texture of the product.

Abstract: A ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing between 0.3 and 1.5% baking powder and provided in a precut form or in a form with grooves.

Abstract: A powdered substance, which is suitable for preparation of a beverage with an extraction fluid and which is compacted in a form of a cake, is extracted for preparation of a beverage. The compacted substance cake is contained within a sachet between two sachet sheets which, prior to extraction of the substance, protect the substance against oxygen and water vapor and which extend to sealed edges for containing the substance within the sheets prior to and during extraction. In effecting extraction, one sheet is perforated first to provide at least one opening for injection of extraction fluid, and extraction fluid is injected under pressure into the sachet for contacting the substance and for extracting the substance in the sachet, and the other sheet advantageously is deformed against a surface having portions forming, upon deformation of the second sheet, local breakages in that sheet for opening that sheet for flow of extracted beverage substance.

Abstract: Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external surface with a non-expanded coating containing 10.sup.3 to 10.sup.9 cfu/g of lactic acid bacteria. Preferably, the expanded cream includes more than 10.sup.6 cfu/g of lactic acid bacteria, the ratio (e/g) between the number of lactic acid bacteria in the coating (e) and the number of lactic acid bacteria in the expanded cream (g) being greater than 1. The coating may include 1% to 70% of a milk fermented by lactic acid bacteria, 0.5% to 5% of animal or vegetable proteins, a lactic fat content of from 2% to 20% and preferably the strain Lactobacillus acidophilus CNCM I-1225.

Abstract: A process for enhancing the cheese flavor of a cheese flavored food product and the cheese flavored food product produced thereby. A natural cheese flavor enhancer is prepared by incubating sufficient amounts of a protein, a fat, a protease, and a lipase in an aqueous medium under temperature, pH, and time conditions sufficient for producing a cheese flavor enhancer which is capable of enhancing the cheese flavor of food products that include a cheese flavor component but not of food products that do not contain a cheese flavor component. The natural cheese flavor enhancer is then added to a food product that contains a cheese flavor component. The natural cheese flavor enhancer is added in an amount sufficient to enhance the cheese flavor of the product. Alternatively, the natural cheese flavor enhancer can be added to replace a portion of the cheese flavor component without loss of cheese flavor of the product.