Abstract: With a method for heating in particular milk or milk foam, in which the milk or the milk/air mixture is conveyed through a passage opening and hot steam is conveyed through at least one steam line transversely into this passage opening. The passage opening and the at least one inlet opening opening transversely into the steam line, the steam pressure in this and the pressure and the pressure in the passage opening with flowing milk or milk/air mixture are so coordinated that the hot steam at the at least one transverse inlet opening condenses in the passage opening directly on contact with the milk or the milk/air mixture. Consequently the additional energy produced by the phase change from steam to condensate water is transmitted directly as heat to the heat in the milk or the milk/air mixture.

Abstract: The present invention relates to a sterile-filtered liquid lactase preparation and to a method of sterile filtering a liquid lactase preparation. At least 0.01% w/w of at least one salt having a monovalent cation is added in order to improve filterability. The system may further comprise a polyol stabilizer.

Abstract: The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same.

Abstract: A processing apparatus to melt animal fat, in which an animal raw fat material is transported by a pump, through a microwave chamber and heated, the processing apparatus includes at least one solid-state radio frequency source that is configured to generate microwave energy, one or more sensors, and a control system. The at least one solid-state radio frequency source is configured to generate and transmit the microwave energy to the animal raw fat material, the one or more sensors are configured to measure the microwave energy that is reflected from the animal raw fat material, and the control system is configured to compare the transmitted microwave energy to the reflected microwave energy and then, based on the comparison, the control system is configured to adjust any additional microwave energy that is transmitted by the at least one solid-state radio frequency source to the animal raw fat material.

Abstract: The invention provides a savoury concentrate comprising: a) at least 30 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; b) 3-30 wt. %, by weight of the concentrate, of edible salt selected from sodium chloride, potassium chloride and combinations thereof; c) 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients selected from glutamate, 5?-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof; d) up to 10 wt. %, by weight of the concentrate, of water; and e) particulate anhydrous non-defibrillated cell wall material from plant tissue selected from parenchymal plant tissue, stem tissue of monocotyledon plants and combinations thereof, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is dispersed in the oil phase in a concentration of 0.05 to 15 wt. %, by weight of the liquid oil.

Abstract: Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Abstract: The present invention relates to a Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.

Abstract: The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.

Abstract: The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

Abstract: The present invention is a system and method for performing freeze drying of small quantities of a liquid for personal use, wherein a liquid material is disposed within a single-use container, the container is then coupled to a small-scale freeze-drying unit which extracts liquid from the material in the container using a freeze-drying process, and the freeze-dried material is then left in the container and the container is stored until rehydration. The container may be a specialized single-use container that may be used to rehydrate the liquid and then fitted with a delivery device to feed an infant or child.

Abstract: A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about ?12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than ?12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

Abstract: The present invention is a composition that can form an edible film or an edible liquid coating that can be applied to the surface of fresh fish (fillets or cuts) or fresh seafood. The present invention acts as a physical barrier preventing oxygen, water and microorganisms from entering the food product, and also acts as a bacteriostatic and antioxidant agent.

Abstract: An emulsion composition includes water, an oily component, gum ghatti and a modified starch. The content of the gum ghatti is 32% by mass or less and the content of the modified starch is 500 parts by mass or less relative to 100 parts by mass of the gum ghatti. The emulsion composition has excellent emulsion stability.

Abstract: A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheeses raking parameters.

Abstract: The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

Abstract: The invention relates to a process for producing a lactose-free milk powder with a fat-standardized content, such as whole milk, skim milk, lowfat milk, organic milk, non-organic milk and the like.

Abstract: An apparatus includes a housing with an inlet for a pasty product to be aerated and an outlet for the aerated product. The apparatus includes at least a first set of a rotor and a stator and a second set of a rotor and a stator. The apparatus further includes a gas injector for injecting, upstream of the first set of the rotor and the stator, a gas into the pasty product to be aerated. The apparatus further includes an intermediate mixing chamber provided in the housing between the first and the second sets of the rotor and the stator . A secondary product introduction member protrudes into the intermediate mixing chamber so as to issue into the intermediate mixing chamber. A method for aerating a pasty product is also provided.

Abstract: The present disclosure discloses a machine and a method for peeling skin from un-peeled objects that mainly includes at least one controller, an object: handling unit, an agitating: and heating unit and a peeling and separating unit. The agitating and heating unit includes an agitator and a heater. The agitator receives un-peeled objects and hot abrasive particles. During agitation, un-peeled objects and hot abrasive particles tumble with each other thereby loosing bond between skin and objects and provide objects with loosely bonded skin. The heater heats the abrasive particles and then permits, flow within the agitator by use of abrasive conveyor. Objects with loosely bonded skin are then provided in the peeling and separation unit for peeling and separating skin from un-peeled objects and provide peeled objects in a controlled manner.

Abstract: The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition.

Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.