Abstract: A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 ?m to 115 ?m, and the emulsion seasoning may have a water content of 20% by mass or more.

Abstract: The invention relates to the field of dairy products and particularly concerns a method for the demineralization of whey. The method according to the invention comprises the following steps: obtaining a whey, electrodialysis of the whey at a temperature of 30° C. to 60° C., acidification of the whey to a pH of between 2 and 3.5, pasteurization of the acidified whey, electrodialysis of the pasteurized acidified whey at a temperature of 30° C. to 60° C., and neutralization of the demineralized whey to a pH between 6.7 and 7.2. The method according to the invention makes it possible to achieve the whey demineralization using only the method of electrodialysis while avoiding the problems conventionally encountered with this method, namely a limited demineralization rate, fouling of the membranes, and an insufficient service life.

Abstract: The present invention provides a method for preparing double-layered bursting beads with milk tea flavor comprising: preparing inner and/or outer shell forming solutions for inner and/or outer shells of the bursting beads; preparing inner and/or outer core material solutions for inner and/or outer core materials of the bursting beads; preparing inner and/or outer shell curing solutions for inner and/or outer shells of the bursting beads; adding the inner core material solution into the inner shell forming solution, incubating, curing in the inner shell curing solution, and filtering to obtain inner bursting beads; and adding the inner bursting beads and the outer core material solution into the outer shell forming solution, and curing in the outer shell curing solution to obtain the double-layered bursting beads.

Abstract: The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

Abstract: The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

Abstract: An object of the present invention is to provide an acetic acid-containing food or drink that exhibits suppressed sour taste and sour odor without adverse effects on the flavor. The acetic acid-containing food or drink according to the present invention comprises at least one aromatic component selected from the group consisting of (A) and (B) below: (A) unsaturated alcohols having 8 carbon atoms, and (B) monoterpenes or sesquiterpenes.

Abstract: Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point of about 45° C. or lower, about 0.5 to about 5 weight percent of a high oil-binding capacity material having an oil-binding capacity of at least about 100%, about 10 to about 30 weight percent of amorphous materials, and less than 30 weight percent sugar, sugar alcohol, or combinations thereof. The fillings generally have a particle size distribution with D50 of about 25 microns or less. Preferably, the fillings have a low water activity of about 0.45 or less and are substantially free of polyhydric alcohols and polyhydric alcohol-based humectants. The fillings maintain their soft and creamy texture after high-temperature, high-pressure cooking co-extrusion, subsequent baking, and throughout storage.

Abstract: A liquid seasoning contains ingredients that reduce changes in color and smell during preservation. The liquid seasoning has (A) a solid ingredient, (B) a water-insoluble powder, (C) a component selected from the group consisting of a fruit juice, a vegetable juice, a colorant, and combinations thereof, and (D) a viscosity adjuster.

Abstract: Methods for forming a composite by combining a perforated face layer and a backing scrim to make a material having sufficient airflow, tear strength and aesthetic features applicable to seating.

Abstract: Electromagnetically shielding an enclosable structure having a floor, walls, a ceiling, and at least one closeable opening by applying a shielding wallcovering to at least a portion of one of the walls and applying a second type of shielding material to at least a portion of the enclosable structure, wherein the second type of shielding material differs from the shielding wallcovering. The shielding wall covering is wallpaper comprising a metal-coated broad good and a resin. Other types of shielding material may include a transparent, shielding window covering such as NiCVD coated screen of woven silk fibers; shielded flooring such as a layered combinations of Kevlar non-woven as a base layer, nickel-coated non-woven layers, and a PCF toughened polymer; and a transition shielding strip made of a base layer of the shielding wallpaper with a PCF toughened polymer coating over a portion of the strip.

Abstract: The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further comprise a lactase enzyme.

Abstract: Fiber-reinforced organic polymer aerogels, articles of manufacture and uses thereof are described. The reinforced aerogels include a fiber-reinforced organic polymer matrix having an at least bimodal pore size distribution with a first mode of pores having an average pore size of less than or equal to 50 nanometers (nm) and a second mode of pores having an average pore size of greater than 50 nm and a thermal conductivity of less than or equal to 30 mW/m·K at a temperature of 20° C.

Abstract: In a preparation step, raw material milk is prepared. In a lactose degradation step, at least part of lactose included in the prepared raw material milk is degraded using a lactose-degrading enzyme. The lactose concentration in the raw material milk in which lactose is degraded is not more than 2.5% by mass with respect to a total amount of the raw material milk. A lactic acid bacterium is added to the raw material milk in which at least part of lactose is degraded, and the raw material milk to which the lactic acid bacterium is added is fermented.

Abstract: The present invention relates to a water-in-oil emulsion comprising 30-90 wt. % of a structured continuous fat phase and 10-70 wt. % of a dispersed aqueous phase, said structured continuous fat phase comprising: 95-99.9 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 5-50% and a liquid oil content at 20° C. that equals 100%-N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, 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 present in the structured continuous fat phase in a concentration of 0.2-10% by weight of the liquid oil. Incorporation of the aforementioned particulate cell wall material in the fat phase of the water-in-oil emulsion makes it possible to reduce the amount of high melting (hard stock) fat that is required in the production of the emulsion.

Abstract: An olive storage and processing method. In one embodiment of the invention, harvested olives are stored in a storage tank in a storage solution containing water wherein the storage solution contains olive juices and salts. The storage solution with olive juices and salts is passed to a first ion exchange vessel having a strong acid ion exchange resin in hydrogen form at ambient temperature and pressure. Potassium and nitrogen ions and other cations are converted by the strong acid ion exchange resin and organic acids are released in order to create an acidic solution. The acidic solution is then returned to the storage tank for reuse as a storage solution.

Abstract: A method for producing herb cheese, in particular for producing hard cheese, which is enriched with herbs, spices or the like, with the herbs introduced by machine. For this purpose, raw cheese mass having about 80% milk removed is filled into cheese molds, which are preferably arranged in a vat of a cartridge press, and subsequently pressed. At the same time, respectively, herbs, spices or the like are introduced uniformly into the cheese molds parallel to the raw cheese mass.

Abstract: A method of mechanically securing a first object including a thermoplastic material in a solid state to a second object with a generally flat sheet portion, with a perforation of the sheet portion, and with the sheet portion having an edge along the perforation is provided, wherein the first object is positioned relative to the second object so that the edge is in contact with the thermoplastic material and wherein mechanical vibration energy is coupled into the assembly including the first and second objects until a flow portion of the thermoplastic material due to friction heat generated between the edge and the thermoplastic material becomes flowable and flows around the edge to at least partially embed the edge in the thermoplastic material. After the mechanical vibration stops, the thermoplastic material is caused to re-solidify, whereby the re-solidified thermoplastic material at least partially embedding the edge anchors the first object in the second object.

Abstract: A composite structural article (100) includes a polymeric body (35) having a first major surface (24) and an opposing second major surface (22) and a rib element (30) extending away from the first major surface. A reinforcing member (10) is embedded within a free end portion (34) of the rib member (30). The reinforcing member includes an elongated polymer rod having a rod length and a plurality of co-extending continuous fibers (20), embedded and distributed within the elongated polymer rod. The fibers are under tension and may have a helical or twisted configuration along the rod length.

Abstract: The present invention relates to anew method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.

Abstract: A method of making a fibrous part is provided. The method may comprise forming a porous structure with an annular geometry. A first entrance channel and a second entrance channel may be formed with the entrance channels defined by a surface of the preform. The entrance channels may also extend in a radial direction from an inner diameter of the annular porous structure partially across the surface. An exit channel may be formed between the entrance channels and defined by the surface. The exit channel may extend in a radial direction from an outer diameter of the annular porous structure partially across the surface.