Abstract: Citrus pulp products are provided which incorporate components from pulp material separated from a citrus juice source. Naringin, limonin or other bitterant levels are reduced substantially in the pulp components. In particular applications, the debittered citrus pulp is a grapefruit-originating bland clouding agent, a citrus pulp wash bland clouding agent, or a citrus peel juice bland clouding agent.

Abstract: The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Abstract: An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol alginate.

Abstract: The present invention relates to a malted beverage powder and a process for preparing it. In the process of the present invention, liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture having a moisture content of about 20% or less. The wet mixture is vacuum dried to provide a dry cake which is comminuted to a base powder. The base powder is then dry mixed with a further portion of dry malted beverage ingredients. The malted beverage powder so obtained has a substantially homogeneous color and characteristics such as flavor and texture similar to those of conventionally-prepared malted beverage powder.

Abstract: Trace element/amino acid complexes are prepared from a processable blend of soy isolate and soy concentrate with the amount of soy concentrate not exceeding 50% by weight of the blend.

Abstract: Shaker delivered savory or sweet seasoning bits formed into various shapes and formats, made from a high protein stabilized crunchy matrix with savory or sweet flavoring and seasonings imbedded within its matrix and coated on the surface thereof.

Abstract: The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (A&ohgr;) and retarding microbial spoilage in an intermediate food or nutritional product, comprising including betaine and a humectant in said food or nutritional product.

Abstract: A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent during the formation of the filling.

Abstract: A dietary fiber product obtained from the Indian mulberry (Morinda citrifolia) plant and the process of extracting and purifying the fiber is disclosed. According to one embodiment, the Indian mulberry pulp is washed and separated from the juice by filtration. The wet pulp is pasteurized. The wet pulp can be further processed by drying. A high fiber products can be prepared by mixing the pulp with ingredients, such as supplemental dietary fiber, water, sweeteners, flavoring agents, coloring agents, and nutritional ingredients.

Abstract: Processes are for the co-deposition of a two component fruit snack confection including a fruit snack material jacket and a distinct center filling and the resulting products. In at least one embodiment, the center filling is jam like and is jelled in part by the action of pectin in the presence of food grade acid. The process utilized incorporates mass flow meters to monitor the specific gravities of the jacket and center filling to keep for the specific gravities of the center material and the jacket substantially the same and the creation of the multicomponent fruit snack.

Abstract: The method for making high solids containing vegetables comprises immersing vegetables in a liquid of predetermined Brix until the vegetables reach a level of about 28 Brix to about 40 Brix where the liquid contains corn syrup, glycerin, and salts, removing the vegetables from the immersion, optionally spraying with vegetable oil prior to drying, and drying the vegetables.

Abstract: A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.

Abstract: A process is provided for the production of a pressed mustard cake from mustard seed, as well as mustard powder yielded from the milling of the mustard cake of the process. Employing strict temperature controls at key points in the process, this process yields a mustard cake and mustard powder of increased pungency, good flavor, enhanced protein content and enhanced preservability by limiting the degradation of key components in the mustard seed by excessive temperatures in the process.

Abstract: A method and system for carrying out the disinfestation of a product by means of the use of disinfesting gas under atmospheric pressure with pretreatment in vacuo, the said product being introduced into a first container in which the vacuum is produced and in which, subsequently, the said vacuum is broken by the introduction of the disinfesting gas, the said method comprising: a) the introduction of the first container into a second container before the vacuum is produced, b) the creation of the vacuum in both containers and the subsequent breaking of the said vacuum by passing the disinfesting gas into the two containers, c) the removal of the said gas from the second container, the gas being retained in the first container, d) the extraction of the first container from the second container so as to permit the use of the latter for subsequent disinfestation, the disinfesting gas being retained in the first container for the time necessary to complete the disinfestation of the product.

Abstract: A fructose-containing refreshing drink composition for increasing the alcohol degradation capacity of the body is provided which contains one or more components of the vitamin B complex as well as taurine; furthermore, a refreshing drink, a syrup as well as a dry substance for increasing the alcohol degradation capacity are provided.

Abstract: The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging the products, their surfaces and/or their environment, in particular the environmental air and/or the surfaces of the utensils or other materials which come directly or indirectly into contact with the products, are impacted with one or more process adjuvants, the process adjuvant comprising at least one microbicidally active flavouring substance.

Abstract: A device and method for use in conjunction with exercise of about one hour or less which enhances convenience, and encourages compliance with a regimen of exercise beverages to accomplish preexercise hydration and postexercise hydration and muscle glycogen replenishment, and which includes a preexercise beverage formulation and a postexercise beverage formulation combined in a unified package with indicia and instructions. The preexercise beverage has a volume of from about 240 ml to about 300 ml, and the postexercise beverage has a volume of from about 300 ml to about 600 ml.

Abstract: The present invention relates to a method of using germinated brown rice, a germinated brown rice processed food, a brown rice germination apparatus and a germinated brown rice filling apparatus. Germinated brown rice is boiled and steamed. The germinated brown rice boiled or steamed is boiled together with polished rice. The germinated brown rice is preserved while being frozen or sealed in a container or a bag. The germination apparatus conducts germination by dipping the germinated brown rice in tourmaline ore water. The filling apparatus moves a container supported by guide rails and allows the container to pass below a hopper into which the germinated brown rice is inputted, thereby automatically filling the germinated brown rice in a storage recessed portion of this container.

Abstract: A process is described for manufacturing dietary supplements (food integrators) by means of a natural fermentation, including the following steps: a) preparation of a “mix” at a 18° Centigrade temperature, containing one or more types of pasteurized milk from animal origin; b) introduction in such a “basic material” of a 1.5-4.5% in weight of polysaccharide “grains” mainly formed “friendly bacteria”; c) maintenance of the previous substance at a 18-25° Centigrade temperature for a first period of 6-12 hours then adding a quantity of 1-3 % in weight of a second pool of polysaccharide “grains”, mainly formed by yeasts; d) maintenance of the substance at 18-25 ° C. during a second period of 6-12 hours, by adding again 2.5-65% in weight of “grains” mainly formed by yeasts, then adding some minerals (calcium, magnesium, etc.) in proportion 0.2-1.

Abstract: Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with an organic solvent that is acceptable in the food processing industry. After extraction and removal of the bulk of the solid fruit material the solvent is concentrated by distillation to provide a crude concentrate. Undissolved solids are separated from the crude concentrate the liquid portion of which is mixed with a carrier and spray dried to provide a solid concentrate of plant phenolics. Solids which had been removed from the crude concentrate are agitated with water to provide, after filtration, a clear aqueous concentrate of plant phenolics.