Abstract: A food additive slurry composition which comprises 100 parts by weight of at least one magnesium ingredient selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate and magnesium hydrogen phosphate, and 2 to 55 parts by weight of at least one emulsion stabilizer selected from the group consisting of polyglycerol fatty acid ester, gum arabic, processed starch, sucrose fatty acid ester having an HLB of 8 or higher, carboxymethyl cellulose (hereinafter, referred to as CMC), methyl cellulose (hereinafter, referred to as MC), propylene glycol alginate (hereinafter, referred to as PGA), water-soluble soybean polysaccharide, condensed phosphate, gum ghatti, phospholipid and arabino galactan is provided. The food additive composition can be highly concentrated and is excellent in flavor as well as dispersibility in liquid.

Abstract: Disclosed are sterilized, aseptically packaged, liquid nutritional formulas, and corresponding methods of making the formulas, wherein the formulas comprise Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%, and wherein the packaged formula is prepared by (a) sterilizing a liquid nutritional formula containing Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%; (b) sterilizing a container; and then (c) aseptically packaging the sterilized liquid nutritional formula in the sterilized container. The packaged formulas exhibit improved Vitamin D stability.

Abstract: A process is provided for the recovery of useful products, including fertilizers and nutritional supplements, from the organic matter and minerals contained in seawater and other brines. The dissolved organic carbon-based chemicals and suspended particulate carbon-based organic matter are co-precipitated together with the contained magnesium and/or calcium, along with incidental trace minerals, entrained water and water of hydration. An alkali base and/or alkaline earth base are added to the brine until a pH of 10.75 to 11.0 is achieved. The settled or non-dry filtered or centrifuged precipitate is utilized as a slurry and the supernatant brine is discarded.

Abstract: Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from the treated portion of wheat grain.

Abstract: Preparation of dehydrated chicken soup mix involves pressure cooking of chicken meat along with ginger, garlic and onion, separation of liquid extract from cooked meat, separation of meat from the bone, blending of cooked meat and extract with starch and spices into a mix, addition of liquid extract to the mix to make it a slurry, drying of slurry into powder form, and mixing of this powder with milk powder, salt, monosodium glutamate (MSG), ascorbic acid, pepper powder and sugar and packed. The product is sensorily highly acceptable and is microbiologically safe.

Abstract: A fruit-based nutrition bar includes free form amino acids added to the bar as supplements. The nutrition bar may include any number of added ingredients and selected amino acids are incorporated in specific functional amounts and proportions.

Abstract: Food products and methods of production, specifically RTE cereals of reduced density and enhanced perceived sweetness and methods of production are provided. The present invention relates to RTE cereals of reduced density and enhanced perceived sweetness without increasing the amount of total sugar of the cereal piece. By reducing the amount of sugar in the base cereal mix and adding a substantially equivalent amount as a coating, the cereal piece exhibits reduced density and enhanced perceived sweetness.

Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38,40), with plural water application stations (48,50,52) along the length of the heater banks (38,40).

Abstract: A water-like fluid containing safe water and a significant quantity of soluble dietary fiber. The resulting solution is generally optically clear and has physical properties similar to potable water. The fluid is intended as a replacement for bottled, or other water, as a means to ensure proper hydration. Depending on the soluble fiber used the fluid is either non-caloric or extremely low in calories. The amount of soluble fiber is adjusted to a specific amount of water so that consumption of an adequate amount of fluid ensures hydration (e.g., eight 8 oz. glasses per day) will also providing an optimal amount of dietary fiber. This is particularly valuable in stressed situations where the diet may not provide adequate fiber without supplementation. The constant metered supply of fiber provided throughout the day is preferable to, and more convenient than, “bolus” administration of fiber through laxatives, etc.

Abstract: Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; sufficient amounts of at least one dietary fiber ingredient to provide a total fiber content of about 1-45% (dry weight); and sufficient amounts of a starch containing ingredient to provide a starch content of about 5-45%. The food products have a crush strength raging from about 0.25 to 3.5 kg/cm3.

Abstract: Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.

Abstract: The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting the extruded gum composition in a liquid filled chamber (4). The extruded gum composition comprises at least 71% Wt, gum base and the cut granules are included in compressed gum tablets. The invention further relates to a chewing gum product, and to a chewing gum granulating system.

Abstract: The invention relates to a method for making rice congee wherein crushed rice is chilled prior to addition to boiling water.

Abstract: A method for fractionating a soybean protein into highly pure 7S globulin and 11S globulin efficiently in an industrial scale is provided, said method comprising warming a solution containing a soybean protein under a weakly acidic condition followed by fractionating at pH 5.6 to 6.6 into a soluble fraction and an insoluble fraction. If necessary, a treatment with a phytase may also be employed in the production method to fractionate into a 7S globulin and a 11S globulin.

Abstract: Processed baby foods are disclosed which are formulated with oils and/or nucleotides. Oils are added to yield an acceptable ratio of the essential fatty acids, linoleic acid (LA) and ?-linolenic acid (ALA). A blend of 3–6 nucleotides may be added to yield a level of 3–6 mg/100 Kcal, which are associated with a number of biological processes, the most common being the potential to optimize the health of the immune and gastrointestinal systems of breast-fed infants and some infants and young children fed commercial infant formula with added nucleotides.

Abstract: A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt % of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey protein. The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140° C., after which the protein is dried using a belt/conveyor drier or a fluid bed drier.

Abstract: The invention relates to a method for cooling slaughtered poultry, including the steps of: positioning the poultry with spread legs, with the abdominal cavity upward and oriented in the transporting direction of the poultry; and transporting the positioned poultry through cooled flowing water, wherein the transporting direction of the poultry is opposed to the flow direction of the water such that water flows around and through the poultry from the abdominal cavity toward the neck cavity. The present invention also relates to an installation including: positioning means for receiving the slaughtered poultry with the abdominal cavity oriented upward in the transporting direction; transporting means for transporting the positioned poultry; and cooling means comprising a container for cooled and flowing water, wherein the flow direction is opposed to the transporting direction, and to the treated poultry.

Abstract: The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germination process, and to a germinated brown rice obtained therefrom. More particularly, improved germinated brown rice can be obtained by at least partially removing the skin, germinating the altered rice in slighted acid germination water and treating the germinated brown rice at elevated temperatures and pressures.

Abstract: A concentrated cherry nutraceutical is prepared by extracting cherry juice from cherries and repeatedly freezing the cherry juice and separating cherry juice of increased concentration while maintaining the juice at freezing conditions.

Abstract: The invention describes the cost effective process for the preparation of a mixture of salts having low sodium salt (health salt) contain and exclusively derived from vegetable sources which have desired sodium chloride: potassium chloride ratio and traces of micronutrients including iodine, said salt is white in color and free flowing in nature.