Abstract: A beverage making machine may employ a mixing chamber to mix a beverage medium with a precursor liquid, such as carbonated water. The mixing chamber may have a precursor liquid inlet coupled to a precursor liquid supply, a beverage medium chamber to receive a beverage medium into the beverage medium chamber, and a dispense outlet from which beverage medium and precursor liquid are dispensed, e.g., into a user's cup. The beverage medium chamber may include a chamber inlet coupled to the precursor liquid inlet, e.g., so precursor liquid can enter the chamber when a pressure is low in the beverage medium chamber, and a chamber outlet downstream of the chamber inlet that is coupled to the dispense outlet, e.g., so that beverage medium can exit the chamber.

Abstract: A dry-milling process for the production of dried distiller's grains with solubles (“DDGS”) includes the steps of dry-milling corn kernels to form a corn flour comprising corn fiber; combining the corn flour with water to form a mash; separating the corn fiber from the mash; treating the separated corn fiber with a composition; combining the treated corn fiber with the mash having the corn fiber separated therefrom to form a slurry; fermenting the slurry to produce beer and carbon dioxide; distilling the beer to produce ethanol and whole stillage; and processing the whole stillage to produce DDGS. The composition includes an alkanesulfonic acid, water, an enzyme, and optionally a surfactant.

Abstract: The invention relates to a process for the preparation of a composition including free amino acids, oligopeptides and polypeptides, characterized in that the process comprises at least the following step: adding at least two different peptidases, which are present in purified form, to a composition comprising at least one protein.

Abstract: A device for preparing a gelatin-based product having a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike has an outer tube and an inner tube. In one or more examples, the pod spike of the device has a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

Abstract: Aspects of the present invention generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

Abstract: A composition and method for easily removing the shell from a boiled egg. The composition is an amount of citric acid, an amount of ascorbic acid, and an amount of sodium chloride are in a ratio of 1.2:0.1:0.05, respectively. The composition is added to the water used to boil the eggs. After boiling, the eggs may be cooled and the shell removed more easily than normal without the need for special equipment.

Abstract: Food product having a meat-based layer, an impermeable covering layer disposed on the whole surface of a meat-based layer with a first side, a second side and one or more connection edges defined between the first and second sides, a layer of batter that covers only the first side and at least part of connection edges of the meat-based layer, a breaded layer distributed on at least part of the layer of batter, and, in case, a garnish distributed on at least part of the surface of the meat-based layer covered with the impermeable covering layer and left uncovered by the layer of batter and the breaded layer. The invention concerns also the apparatus to make said food product and the corresponding method.

Abstract: Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving of sweetened soluble beverage component.

Abstract: Caffeine-adsorbing materials, caffeine-adsorbing systems, and decaffeination system suitable for removing caffeine from a solution; methods for removing caffeine from a solution; and methods of making the caffeine-adsorbing materials are described.

Abstract: The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200° C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.

Abstract: Shown herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

Abstract: Compositions and methods for producing food and drink products containing milled anthocyanin-rich legumes from the Fabaceae family are shown that may lower the glycemic index, increase the duration of nutritionally-derived energy availability over simple carbohydrates, increase nutritional fiber content, reduce hyperglycemia, hyperinsulinemia, hyperleptinemia, total lipids, and cellular anabolism and energy consumption, and increase cellular catabolism and energy production. Using the methods of the present invention, legumes are milled into microparticulate form to increase nutrient availability and to reduce flatulence and other side-effects associated with prior art anthocyanin extraction techniques. Using a method of the present invention, lectins are significantly deactivated, thereby eliminating or substantially reducing hemagglutination.

Abstract: An apparatus for making beverages using capsules (2) containing a food substance, including an extraction unit (3) in which an openable extraction chamber (4) is made, an infeed section (9) for a capsule (2), a feed path (10) for the capsule (2) in the apparatus (1) from the infeed section (9), and at least one image acquisition device (12) operating in the range of visible light, positioned along the feed path (10) outside the extraction chamber (4), and designed, in use, when the capsule (2) is positioned in an image capture zone (13) located along the feed path (10), to capture images of at least an identification portion (14) of the capsule (2) on which a graphical element (15) is present and visible; the image acquisition device (12); an electronic processing unit (20) is connected to the image acquisition device (12) and is programmed to selectively enable or not enable the making of a beverage by performing the following operating steps based on a comparison between a first image detected by the image

Abstract: Included in the present invention are a method for preparing tealeaf extracts having different tastes, and a beverage prepared using extracts made by the method. The method involves adding tealeaves to an extraction column, performing continuous extraction using water at 5° C.-140° C. at a flow rate of 20-200 mL/min, collecting liquid extracts in sections, and drawing a relative taste intensity curve; and according to a taste variation shown in the relative taste intensity curve, recombining collected liquid extracts of different sections. The method of the present invention can produce tealeaf extracts having high grade taste and high concentration without the need for a concentration step, the extraction yield is high, and the sensory attributes of the tealeaf extracts can be rebalanced in a very flexible manner, so as to obtain beverages of different tastes.

Abstract: A beverage maker having a brew container with a base, a first cylindrical section having a first diameter attached to the base and a second section attached to the first cylindrical section having at least a portion with a second diameter that is greater than the first diameter; a liquid reservoir; a liquid delivery system configured to draw liquid from the liquid reservoir and deliver the liquid to the brew container; a plunger assembly having a filter portion configured to filter the substance to produce the beverage from the liquid and a gasket configured to form a seal between the plunger assembly and an inner wall of the brew container in the first cylindrical section As the plunger assembly is raised through the liquid from the base of the brew container a vacuum is formed between the plunger assembly and the bottom of the brew container and the filter traps and separates the substance to produce the beverage from the beverage.

Abstract: A method of producing a beverage concentrate including contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at least 100 grams per litre. The method further includes filtering the beverage to produce a filtrate, and producing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate.

Abstract: Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Abstract: The present invention relates to dairy and milk treatment industries for obtaining lactose-free milk and assessment of byproduct in particular, particularly to milk treatment industry through different separation means such as micro and nanofiltration equipment. One of the purposes of this invention is to provide a delactosed or lactose-free milk with sensory profile equivalent to a normal pasteurized milk using essential separation steps to reduce product costs. Another purpose of this invention is to determine the effect of milk natural components concentration on organoleptic properties to achieve the first purpose of this invention. Another purpose is to determine percentage between retentate and permeate to get a sensory profile equivalent to a normal pasteurized milk.

Abstract: A system for preparing and dispensing a nitrogen infused beverage is provided. The system includes a beverage concentrate container in fluid connection, through a first flow controlling point, with a nitrogenated beverage liquid mixing point, a nitrogenated water supply in fluid connection, through a second flow controlling point, to said nitrogenated beverage liquid mixing point, wherein said nitrogenated water supply includes a water supply in fluid connection with a liquid/gas contactor unit having a controlled pressurized supply of a gas includes at least 50% by weight nitrogen supplied thereto, and a nitrogen infused beverage line in fluid connection from the nitrogenated beverage liquid mixing point to a beverage faucet of a faucet tower, wherein the beverage faucet is a faucet such that the infused beverage in the nitrogen infused beverage line remains under pressure during dispense of the beverage from the faucet.

Abstract: A plant (1) for cold extraction of puree, or juice, from a fresh food product of vegetable, or animal origin, includes a treating machine, for example a softening machine (20) downstream of which an extraction machine (30) is provided for extracting juice, or puree, from the food product of vegetable, or animal origin. Upstream of the treating machine (20) a cutting machine is provided (40,40?) in which a cutting means is arranged to cut the starting food product of vegetable origin into parts of predetermined size. More in detail, the cutting means (40) is arranged to cut the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, which are then fed to the treating machine (20).