Abstract: The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt lactobacillus into milk for fermentation, fermenting until pH value to 3.8-4.8, diluting, mixing and sterilizing with conventional method, adding concentrated culture, concentrated frozen culture or freeze dried culture containing Lactobacillus rhamnosus ATCC 53103 into mixed milk beverage at aseptic condition. According to various pH value of finished product, it can be stored at ambient temperature for 1-6 months, and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage produced by conventional process. Thereby the defect that fermented milk beverage has short shelf life and low viable cell count at ambient temperature is overcome efficiently.

Abstract: The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial preservatives. Methods for providing a shelf-stable multi-component food product having a wet food component and a dry food component without artificial preservatives to a consumer are also provided, as are methods for marketing such a shelf-stable multi-component food product.

Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Abstract: The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote and/or improve child development.

Abstract: The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 ?m; 15-50 wt. % of fat having a melting point of at least 20° C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: —50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; —0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale.

Abstract: Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein and a stabilizer system. The stabilizer system includes an OSA-modified corn starch in combination with a low acyl gellan gum. In one embodiment, the concentrated liquid human milk fortifier is hypoallergenic and includes extensively hydrolyzed casein as the sole protein source in combination with the OSA-modified corn starch and low acyl gellan gum.

Abstract: Methods and systems for treatment of grain for toxins and/or odor utilize a storage container having a grain storage space and an aeration floor that allows air to flow through the aeration floor into the grain storage space. Ozone (mixed with air) is supplied to the grain through the aeration floor under positive pressure, whereby ozone is forced through the aeration floor into a lower portion of the grain storage space. After an initial treatment time, the initial treatment time allowing for the ozone to reduce toxins and/or odor in a lowermost portion of the initial quantity of grain an effective or desired amount, a lowermost portion or a lower treated portion of the grain in the grain storage space is removed, and new grain is added on top of the grain in the grain storage space, all while continuing to supply ozone through the aeration floor under positive pressure.

Abstract: The present invention relates to an extraction process of an unsaponifiable fraction contained in an oil or a vegetable butter, in an oil originating from a micro-organism, in a concentrate of oil or butter or of oil originating from a micro-organism, or in a co-product of the refining industry for vegetable oils, such as deodorization exhaust and distillates of physical refining, or oils originating from micro-organisms, comprising at least: A) a transformation step of said oils, of said butter or said co-product of the refining industry for vegetable oils or oils originating from micro-organisms in hydro-alcoholic solution, especially via a saponification step, and B) an extraction step of the hydro-alcoholic solution in which the fatty fraction is separated from unsaponifiable fraction by liquid/liquid extraction, said process being characterized in that at least the liquid/liquid extraction step of the step B is performed by using a first solvent system comprising a solvent content selected from the s

Abstract: The invention relates to a method for processing at least one food product. For example, the invention relates to a process of preparing cooked food products, for example fried food products with reduced oil content. A two-step process is performed on the food product before cooking or frying. The food product is first contacted with a first composition comprising at least one divalent cation (e.g. Ca2+ and/or Mg2+) and at least one acid (e.g. carboxylic acid). After removing from the first composition, the food product is contacted with a second composition comprising okra, a part thereof, or an extract thereof, and at least one hydrocolloid. The invention also relates to the compositions used as well as to the food product or at least one such fried food product with reduced oil content.

Abstract: A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulase, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.

Abstract: Methods and systems for treatment of grain in a storage container using ozone may be used for treating grain for toxins, insects, mold, and/or odor. Downdraft methods for applying high concentrations of ozone to grain in a storage container treat grain without generating ozone-related objectionable odors or with generation of only minimal ozone-related objectionable odors. A method for downdraft ozone treatment of grain with minimal generation of ozone-related objectionable odors involves providing a negative air pressure at a bottom of a volume of grain in a storage container. A high ozone concentration is generated in air above an upper surface of the volume of grain. The ozone is drawn down into the volume of grain using the negative air pressure for a treatment time sufficient to effectively treat the grain without causing significant ozone-related commercially-objectionable foreign odors in the grain.

Abstract: A wreath and a method of producing a wreath; the wreath comprising a base, at least one permanent decoration coupled to the base to cover at least a portion of the base, and at least one removable decoration releasably coupled to a predetermined, unobstructed area of the base. The base and the removable decorations include a coupling mechanism for releasably coupling the removable decorations to the base. The removable decorations further include labels that correspond to labels located on the base. The labels located on the base identify a suggested location for the removable decorations on the wreath, such that the wreath can be constructed independent of a user's artistic ability.

Abstract: Systems and methods for treating grain stored in a grain pile with ozone are effective for treating grain for toxins, insects, mold, and/or odor. A method according to embodiments of the invention involves monitoring at least one of temperature and odor at a plurality of aeration outlet locations spaced around the grain pile. When an abnormal temperature variance or odor is detected at one or more of the aeration outlet locations, a determination is made as to a problem location within the grain pile where a treatment of ozone should be applied, and a further determination is made as to how best to apply ozone to the problem location. Ozone is then applied to the problem location within the grain pile to minimize nascent problems in the grain pile. The ozone treatment may reduce molds and toxins.

Abstract: Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

Abstract: Thermally convertible food presentation modules are described. A single module may be used for both heating and refrigeration of foodstuffs as desired at any given time. Any well of a module may be switched between heating and cooling of food regardless of the status of any other well of the module.

Abstract: Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum, which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 108 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.

Abstract: Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.

Abstract: The invention provides cereal plants having a high level of fructan useful for the production of a range of food, beverage, nutraceutical and pharmaceutical products. The invention provides methods of producing high-fructan products from plants modified to comprise a reduced level of an endogenous polypeptide with starch synthase activity, and products so produced. In some embodiments, plants are modified by introduction of an agent such as a nucleic acid molecule which down regulates endogenous starch synthase II gene expression.

Abstract: The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of: a) introducing water in the capsule to submerge the tea leaves in the capsule enclosure, then b) letting the tea leaves soak, then c) introducing water in the capsule until the required volume of beverage is delivered, wherein water is continuously introduced in the capsule from the beginning of step a) until the end of step b).

Abstract: A method and system for preparing a beverage or liquid from a food substance contained in a filtering receptacle by passing water through the substance using brewing centrifugal forces. The method includes feeding water into the receptacle, and driving the receptacle in centrifugal rotation to force water to flow through the substance in a centrifugal flow path to the outlet of the receptacle. The system includes equipment necessary to carry out the method. The receptacle is a sealed capsule which is opened for water to be introduced into the capsule, contains a predetermined dose of food substance and is discarded after use.