Abstract: An effervescent beverage having an effervescent gas dissolved therein is described. The beverage remains pressurized until consumed and may have a smooth and silky texture when a sparingly soluble gas is used.

Abstract: This invention is directed to an apparatus for brewing a beverage. The apparatus has a brew funnel, a key and an elevation device so that only one brand of beverage can be brewed to thereby prevent harm and confusion to consumers.

Abstract: A product tray having a back panel that is higher than the front and side panels is described. The product tray surprisingly has excellent compressive strength when filled with product and allows for good product visibility from the front and side without comprising the stability of the product within the tray.

Abstract: A cold beverage dispenser for beverages such as iced tea where the supplied water used for the preparation of the beverage is effectively controlled to a desired temperature depending on the beverage to be prepared. A source of water is split into two separate streams. One of the streams is passed through chiller unit. A distribution means controls the quantity of water and the amount of time the water spends in the chiller unit. Temperature detecting means is provided on both branches to control the proportion of the water in the first and second streams. A beverage mixing unit is provided that is connected to a source of premix powder.

Abstract: A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable oil, starch, phospholipase A2 modified egg yolk and inorganic acid acidulent including at least phosphoric acid and other ingredients. The universal sauce base has a bland and non-sour flavor, can be used in a wide variety of food applications and can be combined with a wide range of flavors and other ingredients.

Abstract: The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a solids content of 65-85%, preferably 75-80% by weight, of meat extract, gelatin and vegetable concentrate with or without other customary additives is allowed to react at a temperature around boiling point, preferably 90-100° C., for 3-20 minutes, preferably 5-15 minutes. In a cooking step, a soup stock is added to the product of the prior reaction and, after dilution to a solids content of 10-45% by weight, preferably 15-35% by weight, the mixture is cooked for 40-180 minutes, preferably 50-80 minutes, at a temperature around boiling point, preferably 90-100° C. The product is concentrated to a solids content of at least 60% by weight, preferably 70% or more. The end product can be dried to give a pulverant dry product.

Abstract: A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.

Abstract: Device for reheating baked microwaveable food products comprising: i) an external container (1) composed of a lower part (2) and a removable lid (3) fitting to the lower part (2), all being made of a heat resistant mineral composition that is transparent for microwaves; ii) a sheet (6) susceptible to microwave heating, which sheet (6) is positioned above the bottom (8) of container and spaced from the bottom (8) by supports (9) creating a heat insulating interspace between the bottom (8) and the sheet (6); iii) in the top of the device just below lid (3) but separated therefrom a sheet (11) susceptible to microwave heating; iv) in sheet (11) opening for microwave heating.