Abstract: The present invention relates generally to the prevention/and or stopping of the generation of off-flavours in food products. In particular is the present invention directed to the formulation of lipid raw material mixes and food products containing long chain polyunsaturated fatty acids, and to compositions and processes for stabilizing such products against the formation of off-flavours, such as fishy off-odours. One embodiment of the present invention is a composition comprising an LC-PUFA containing oil and lecithin, wherein weight ratio of lecithin to LC-PUFA is at least about 25:75.

Abstract: The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising -a reduced amount of MSG, IMP and GMP, -food derived acids and sugars and -macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides.

Abstract: The invention relates to a method of, and a device for delivering a predetermined (1) volume of beverage into a thermoplastic container formed from a heated preform, the preform being positioned in a mould, characterized in that the method includes a step of injecting at least some beverage into a recess in the preform so as to promote expansion of the preform inside the mould, the mould defining the shape of the container, a longitudinal displacement of a stretch rod (10) carried out during a given period ensuring longitudinal elongation of the heated preform, the stretch rod being immobile at the end of the given period, and a volume of beverage greater than a predefined fraction of the predetermined volume, preferably equal to 50%, being present in the recess at said end of the given period.

Abstract: A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a temporary flexibility and the eat least one strand being formed to a surface area to-mass ratio that is higher than 8.0 CM2 per gram unit with the at least one strand having a continuous total length that is more than 30 mm. The product can be produced freshly on demand by cold extrusion at food service outlets and can be associated with food or beverages. The product exhibits enhanced melting properties, high volume occupancy and play value.

Abstract: Apparatus and method of obtaining a frothy drink from a cartridge, the cartridge being made up of at least one chamber containing at least a preparation for a drink. Where the cartridge is injected with a predetermined volume of fluid, a first part of which essentially consists of air which is compressed in the cartridge to a pressure lower than the pressure at which the cartridge opens or the drink flows freely through the cartridge and a second part of which consists of water, or possibly of a mixture of air and water, which is injected after the first part into the cartridge so as to make it possible to obtain the drink by causing the internal pressure to increase until the cartridge opens or the drink flows freely through the cartridge thus allowing the drink to be discharged and froth to be formed.

Abstract: A capsule for containing beverage ingredients is designed to be inserted in a beverage production device in order to have water under pressure enter the capsule in order to interact with the ingredients in the capsule. The capsule includes a base body and a foil member closing the base body by being attached to a flange-like rim extending from the side wall of the base body of the capsule. The capsule thereby includes a resiliently deflectable sealing member which is designed to be biased against a sealing surface of a holder of the beverage production device when the capsule is positioned in the beverage production device. The sealing engagement of the sealing member of the capsule and the sealing surface is self-reinforcing when pressurized.

Abstract: A pressurized container (1) for a viscous product, comprising a container body (2) with an opening (9), a piston (3), a dispensing closure (4) attached to the container body opening (9) which comprises closure walls, at least one dispensing aperture (13), at least one closing element (14) that is movable relative to the closure walls between a closed position and an open position, the container (1) further comprising a spring element (15) disposed between said closing element (14) and said closure walls, so as to naturally force the closing element (14) in a position where it closes said aperture (13), wherein the closure walls define a channel (16) with at least one lateral dispensing aperture (13) remote from the container body opening (9), said closing element (14) having the shape of a ring that seals around and is movable relative to the channel (16), by translation along, or by rotation around, an axis which is parallel to the longitudinal axis of the channel (16).

Abstract: A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Further mixing occurs in the container. The container may have additional liquid streams feeding into the container for increased mixing. This food liquid can then be aspirated by the Venturi effect by steam generation to produce a frothed/aerated food liquid.

Abstract: The invention relates to a group of at least two pots (2) for food products (14) forming a pack, said pots being divisible from each other, characterized in that: each of the pots has an upper rim (3) surrounding an opening (4); and when the pots are grouped in the pack, the pack being placed on a reference plane, the upper rims of the pots of the pack are located in the same plane parallel to said reference plane; and when one of the pots (2) is detached from the pack for consumption, the pot being placed on a reference plane (10), the upper rim of the pot is located in a plane (11) inclined relative to said reference plane (10).

Abstract: The invention concerns a method for hygienically and automatically producing from a beverage dispensing device a frothed whitened beverage in a receptacle comprising upon the actuation of a command on the device the following operations controlled by a control unit of said device: -a. metering and delivering a pre-warming volume of heated water in a receptacle for prewarming a whitening food component already contained in the receptacle and forming a warmed liquid in said receptacle, -b. metering and delivering a frothing volume of heated water in the form of at least a pressurized jet directed toward the receptacle for frothing the warmed liquid, -c. producing and delivering in the receptacle a liquid mixture made of a second food component and a metered mixing volume of water. The invention also concerns a device for implementing said method.

Abstract: A method and device for manufacturing a viscous or semisolid product. The device includes a versatile product holding tray for manufacturing or forming the product. This tray is a polygonal member that includes a top surface for receiving the liquid or semisolid product, and a plurality of sides wherein at least one side includes a registration recess that is configured and dimensioned to receive at least a portion of a retaining bar of an endless conveyor to facilitate positioning of the tray upon the conveyor so that the retaining bar advances the tray during manufacture of the product. The device also includes an endless conveyor that includes a plurality of spaced tray retainer bars thereon for holding and advancing the tray to one or more product forming stations for forming the product on the trays.

Abstract: The invention concerns a mixing assembly (1) comprising a mixing chamber (2) adapted to mix a soluble ingredient with a diluent, wherein the mixing assembly comprises an overflow channel (41), said overflow channel running along the external wall of the mixing chamber so that a liquid exceeding the capacity of the mixing chamber is able to flow in the overflow channel and the outlets (3) of the mixing chamber and the overflow channel allowing the liquid contained in the mixing chamber and the overflow channel to exit and mix in the same place. The invention also concerns a process for mixing a soluble ingredient with a diluent using the above mixing assembly.

Abstract: The present invention relates to a device for the preparation of a beverage comprising: a mixing chamber (1) for mixing a soluble ingredient (2) and a diluent, said chamber comprising: a top opening (4), a diluent inlet opening (5), a beverage outlet opening (6), sealing means (7), said sealing means being able to seal the top opening (4) of the mixing chamber (1) and to prevent any fluid from leaving the mixing chamber through said sealing means. The invention also relates to a method for using this device.

Abstract: A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the functional and organoleptic properties of the egg when reconstituted in an aqueous medium is provided. A texturizing powder and edible compositions including the powder are also described.

Abstract: A terminal orifice processor is disclosed for processing a first and a second liquid emanating from a discharging aperture. The terminal orifice processor comprises a housing having a housing input and a housing output. A connector locates the housing input of the housing below the discharging aperture. A processing channel is interposed between the housing input and the housing output for altering the direction of the first and a second liquid emanating from a discharging aperture for processing the first and second liquids prior to exiting from the housing output. The terminal orifice processor is suitable for mixing and aerating a concentrate and a diluent from a beverage-dispensing machine.

Abstract: The invention proposes a dosing device (1) for the preparation of a food composition comprising supply means (2) for providing a soluble powder, a dosing member (3) which is rotatably mounted and which comprises at least one recessed portion (4) for receiving powder supplied by the supply means (2) in a first rotational position and discharging powder in a second rotational position, and tapping means (5) driven by the rotation of the dosing member (3) and designed to induce a reciprocating force on the supply means (2).

Abstract: The present disclosure provides compositions intended for the prophylaxis or the treatment of disorders related to GHLO infections in pets, the compositions are prepared using at least one strain of lactic bacteria and/or one of its metabolites or a medium fermented by at least one lactic bacteria that has been isolated and selected for its ability to display a strong anti-Helicobacter bactericidal activity in vitro.

Abstract: Oleosin- and steroleosin-encoding polynucleotides from coffee plants are disclosed. Also disclosed are promoter sequences from coffee oleosin genes, and methods for using these polynucleotides and promoters for gene regulation and manipulation of flavor, aroma and other features of coffee beans.

Abstract: The use of probiotic bacteria in the manufacture of a medicament or therapeutic nutritional composition for promoting the development of an early bifidogenic intestinal microbiota in infants without siblings.

Abstract: The invention as claimed shows a beverage production device (1) comprising a beverage production chamber (20) designed to have a liquid interact with a beverage ingredient (T) contained in a capsule, liquid supply means (8) for supplying liquid to said beverage production chamber (20), heating means (7) provided in the liquid supply means (8) for heating the liquid, and an air separating compartment (30) provided in the liquid supply means (8) after the heating means (7) for separating any air or other gas contained in the liquid, wherein the air separating compartment (30) comprises an inlet (35) for introducing liquid into the air separating compartment (30), means for breaking the kinetic energy of the liquid introduced through the inlet (35), a liquid outlet (37), separated from the inlet by the means for breaking the kinetic energy of the liquid introduced through the inlet (35), for evacuating liquid from the air separating compartment (30), and an air outlet (39), also separated from the inlet by the m