Abstract: Stabilized oils including an edible oil and an antioxidant composition comprising c?-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

Abstract: A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

Abstract: Disclosed herein is a method for preserving a plant material. The method comprises applying a composition comprising a microwave attractant to the plant material; and then drying the plant material while exposing the plant material to microwave energy, wherein the microwave energy heats the plant material to a temperature effective to inactivate the majority of any browning enzymes in the plant material, and wherein the microwave attractant results in the heating of the plant material occurring at a rate whereby browning of the plant material by the browning enzymes during heating is substantially prevented. Also disclosed are uses of the preserved plant material.

Abstract: Method for enhancing a food item by apply a hypoallergenic, plant-based vegan dressing by combining water with a hypoallergenic-substrate, and at least one or more of sunflower seed butter and/or coconut cream. The resulting dressing is then subjected to a preservation process. In an alternative method, the resulting dressing is also inoculated in order to reduce its pH.

Abstract: The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste. An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product.

Abstract: [Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. [Solution] Raw material shrimp are heated by dipping them in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C., and then the shrimp are frozen and subsequently freeze-dried. With this method, it is possible to obtain freeze-dried shrimp that present a larger apparent size and plump, elastic texture after cooking by hot water pouring, as compared with conventional ones obtained by conventional methods for producing freeze-dried shrimp employing heating by boiling in boiling water.

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: A method of canning and processing a particulate edible product, the method comprising: providing a metal can body with one open end; filling the metal can body through said open end with the particulate edible product and a volume of liquid, the volume of liquid comprising no more than 30% of the internal volume of the metal can; fixing a lid to the metal can body to close the open end; and using an induction heating process to heat the liquid in the can and thereby process the product.

Abstract: A device for use in a process for roasting coffee beans comprises measuring means (10) for performing measurements of an actual value of particulate matter emission from the coffee beans during a process of roasting the coffee beans, and controlling means (20) coupled to the measuring means (10) for receiving the outcome of the measurements from the measuring means (10), wherein the controlling means (20) are adapted to find a pattern of the particulate matter emission over time on the basis of the outcome of the measurements, to determine an actual roasting degree of the coffee beans on the basis of the pattern, and to determine and set at least one characteristic of the roasting process on the basis of the roasting degree.

Abstract: A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

Abstract: A mayonnaise product in which the oil phase includes a combination of medium chain triglyceride (MCT) oil and a saturated fat such as butter oil, coconut oil, or palm oil, and further in combination with a high oleic oil. The MCT and high oleic oil reduces crystallization of the saturated fat when cooled, and consequently this improves emulsion stability. The oil phase preferably comprises at least about 70 or 75% saturated fat and less than 7%, 10% or 15% linoleic acid (omega-6), which provides exceptionally high resistance to lipid oxidation.

Abstract: An electromagnetic cooking device and method of controlling the same is provided herein. The cooking device has a cavity in which popcorn is placed and a plurality of RF feeds configured to introduce electromagnetic radiation into the cavity for popping the popcorn. A controller is provided and is configured to: analyze forward and backward power at the plurality of RF feeds to calculate efficiency; determine and monitor a coefficient of variation of the efficiency; detect a popping state of the popcorn based on changes in the coefficient of variation; and adjust a power level of the electromagnetic radiation in response to detection of the popping state.

Abstract: A packaged product is disclosed that includes a cooking container, a first food product, and a packet filled with a second food product. The cooking container may have a sealed interior volume, and the first food product and the packet may be disposed within the sealed interior volume. The packet may be made of a water-soluble film that is edible. Also disclosed is a method of preparing an instant food product for consumption. The method may include removing a lid from a cooking container containing both a first food product and a packet filled with a second food product. The method may further include adding water to the cooking container to submerge and dissolve the packet.

Abstract: The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

Abstract: A method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, whereby a) climatic data influencing the food in the conditioning process are captured during the conditioning process in the surroundings of the food within the conditioning space, wherein, as climatic data, the conditioning variables of temperature, absolute water content and air pressure are captured as measured values and are compared with food-related setpoint values for the temperature change process, and b) if a deviation of the measured value from the setpoint value associated therewith is detected, the surroundings of the food in the conditioning space are influenced in order to adjust the measured value to the setpoint value.

Abstract: A radiation grill unit (1) comprises (i) a food support unit (100), (ii) a radiation unit (200) that includes a reflector (210) (with reflector opening (223)) hosting an IR radiation heater (220), wherein the radiation unit (200) is configured to provide IR radiation (201) in a direction of the food support unit (100), and (iii) a radiation grill unit cavity (3) configured to host a drip tray (300). A radiation unit housing includes a convection channel between (i) a back side of the reflector, opposite a front side that reflects IR radiation in the direction of the food support unit, and (ii) an inner surface of the radiation unit housing. The housing further comprises a lower opening below a lower part edge of the reflector and an upper opening above an upper part edge of the reflector to define a lower end and an upper end, respectively, of the convection channel.

Abstract: An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.

Abstract: The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.

Abstract: A method and apparatus for simultaneous brewing and beverage dispensing, in which a brew basket is positionable in a beverage dispenser to permit brewing. The brew basket includes a novel shape that permits it to take advantage of current beverage dispenser configurations to ease the brewing process.

Abstract: Provided are surprisingly effective methods for producing uniform, cold-brew beverages (e.g., coffee, tea, fruit juice/extract, vegetable juice/extract, etc.) having an extended shelf-life, comprising: use of non-oxygen gas mixtures comprising hydrogen (to reduce or eliminate total packaged oxygen (TPO)), use of pressure/vacuum ports in brewing and/or conditioning chambers to provide chambered vacuum and/or pressure to enhance oxygen elimination, use of continuous mixing/agitation during the final conditioning phase to provide for even particulate suspension, use of a two-phase filtration system to provide for uniform tailoring of the amount and/or size of undissolved solids, and use of jacketed brewing and/or conditioning chambers for enhanced control of temperature, extraction uniformity and conditioning. Cold-brew beverages prepared by the methods, and systems for making same are provided.