Abstract: The present application relates to a sweetener including an oligosaccharide having increased acid resistance, a food composition including the same, and a method of increasing acid resistance of an oligosaccharide of an oligosaccharide-containing sweetener including applying allulose to the oligosaccharide.

Abstract: A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

Abstract: Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

Abstract: The present invention relates to a process for fast and homogeneously heating a liquid product to a predetermined temperature by means of resistive heating. Sufficient and effective microbial inactivation is achieved upon applying an electrical field strength of between 0.1-5.0 kV/cm for a prolonged period of time, thus by selecting a relatively low electrical field strength and a pulse duration of at least 10 microseconds while the maximum temperature of the liquid product autonomously remains below 92° C. during the resistive heating. The present invention further relates to said process wherein the liquid product is pre-heated prior to subjecting the liquid product to the process. The present invention also relates to the liquid product obtainable by the process according to the invention.

Abstract: An agent for improving a feed conversion rate, an agent for improving a survival rate, an agent for improving the number of eggs laid by an egg-laying hen, a method of giving these agents to animals, and a feed which can directly and significantly improve the productivity of livestock farms are provided. At least one effective ingredient selected from cysteine and cysteine derivatives is given to animals. The effective ingredient may be added to drinking water, or may be added to the feed. Examples of the cysteine and cysteine derivatives can include acetylcysteine (NAC), S-methyl-L-cysteine (SMC), cysteine malate, and acetylcysteine amide.

Abstract: There is provided an animal feed composition comprising Polyhalite in a concentration between 0.5%-5% w/w.

Abstract: A method of brewing a flash brewed coffee concentrate includes flash brewing ground coffee to brew a hot coffee extract and mixing the hot coffee extract with a frozen concentrated coffee extract to chill the hot coffee extract to a temperature less than 130° F. while increasing the concentration of the hot coffee extract to form the flash brewed coffee concentrate.

Abstract: An apparatus for stirring the contents of a beverage cup without removing the lid. The lid of the cup is equipped with a rotating disk. A shaft having a finger tab at its top and a paddle device at its bottom traverses the disk in an offset position relative to the center of the disk. When the disk is rotated by the shaft, the paddle is dragged through the beverage, thus stirring the beverage.

Abstract: The present application relates to a beverage comprising water, an amino acid, and allulose. In addition, the present application relates to a method for reducing off-taste, off-odor, or acrid taste comprising a step of mixing water, an amino acid, and allulose.

Abstract: Sealed packaging for a confectionery product Food product packaging comprising a food product (P) in a sealed wrapper of sheet material, comprising a first sheet (2) shaped in a receiving configuration adapted to contain the product, having an end edge in the shape of a flange (4) and a second sheet (6) adhered to said flange (4) to form a sealed wrapper surrounding the product (P), comprising a body of sheet material (8) in the shape of a cup with a base (10) and a side wall (12), where the base (10) is made to adhere to said second sheet (6) and the adhesive force between said base (10) and said second sheet (6) is greater than the adhesive force between the second sheet (6) and said flange (4), so that a force tending to separate said body from the packaging causes the detachment of said second sheet (6) from the flange (4) with the opening of the packaging.

Abstract: Capsules contain in their interior a water-based substance, and are coated with a film of alginate of an alkaline earth metal selected from calcium and magnesium. The capsules are of a larger size than previous capsules, while maintaining their sphericality. The capsules of water-based substances are obtained by incubating the capsules in suspension.

Abstract: The invention describes a process in which casein micelles suspended in an aqueous medium are treated with pulsed electric fields in order to produce casein micelles which contain at least one lipophilic compound as a preparation which is suspended in the aqueous medium. The preparation is characterized in that it has casein micelles and at least one lipophilic compound or consists thereof, wherein the lipophilic compound is connected to the casein micelles, preferably is encompassed by the casein micelles.

Abstract: A method for manufacturing an edible, multi-ring, can holder comprises the steps of dehydrating beer by-product to produce a dried pulp, grinding the dried pulp into a powder, forming a pulp slurry by adding the powder into a mixture comprising plant fibers, an environment-friendly, oil-repellent chemical, an environment-friendly, water-repellent chemical, and water, a water-to-other ingredient ratio being approximately 1000 liters of water to approximately 60 kg of the powder, the plant fibers, the oil-repellent chemical, and the water-repellent chemical, injecting the pulp slurry into a mold having an interior cavity in the shape of at least one six-pack ring, and applying pressure and heat to the mold containing the pulp slurry to produce at least one edible six-pack ring.

Abstract: A chocolate that has a reduced trans fatty acid content and still has a high compatibility with cocoa butter, high blooming resistance and good meltability in the mouth. A transesterified fat or oil has a content of unsaturated fatty acids controlled such that it is 10 mass % or less in the constituent fatty acid composition thereof, and the composition of other fatty acids is adjusted to a preset content.

Abstract: The disclosure provides edible hydration pods (EHPs) for hydrating animals and a method of manufacturing EHPs. In one example, an EHP directed to dogs is disclosed that includes: (1) a casing and (2) a liquid that is within the casing, wherein the liquid is water and the casing is an edible and digestible casing that is flavored for dogs and has a thickness corresponding to a bite force of dogs.

Abstract: Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

Abstract: The invention relates to a vacuum skin food package for use in a conventional oven and more particularly to a food package able to withstand conditions up to 200° C. comprising a thermoplastic lid film which is free of polyester and contains crosslinked EVA.

Abstract: Disclosed herein is a method of assessing rheology characteristics of vital wheat gluten to determine how to improve the quality of VWG product and the choice of VWG for a particular product.

Abstract: A system for processing a flowable food mass is disclosed which includes a first cooling belt (11) having a face with a transport direction (T); a second cooling belt (12) having a face with a transport direct (T) adjacent to, and parallel with, the face of the first cooling belt (11), wherein the transport direction (T) of the face of the second cooling belt (11) is the same as the transport direction (T) of the face of the first cooling belt; and a film roller arrangement (15) for disposing a plurality of strip-shaped carrier film webs onto the first cooling belt (11), wherein each strip-shaped carrier film web has a pair of parallel edges and the strip-shaped carrier film webs are disposed adjacent to each other without gaps and partially overlap each other at their respective parallel edges to form a carrier film arrangement and a kit of parts for assembling the system.

Abstract: Provided is a novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, for example, in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.