Abstract: One exemplary aspect comprises a device for spraying liquid, comprising: a liquid extractor having a top portion and a bottom portion, the bottom portion of the liquid extractor adapted to be inserted into a liquid source, the liquid extractor comprising a portion defining a cavity for collecting liquid from the liquid source; and a spray dispenser comprising a top portion and bottom portion, and comprising a spray pump partially disposed within and extending from the top portion of the spray dispenser, the bottom portion of the spray dispenser configured to be coupled with the top portion of the liquid extractor, the spray pump comprising a tube having a lower end disposed within the cavity for collecting liquid from the liquid source. In one or more exemplary embodiments, the bottom portion of the liquid extractor comprises a lower end having a concave surface defining a plurality of openings.

Abstract: Generally, a bran processing system for the supercritical carbon dioxide extraction of bran extraction material from bran and fractionation of the bran extraction material. Specifically, a bran processing system for the isolation of a bran extraction material fraction enriched in ferulate-phytosterol esters or oryzanol.

Abstract: In accordance with one embodiment, a pressed coffee maker is provided. The coffee maker can comprise a tank for storing coffee solution; a screen disposed in the tank for pressing coffee grounds in the tank; and a squeegee to clean the tank. A removable bottom can be used to both add new coffee grounds and remove used coffee grounds.

Abstract: The present invention provides a finings formulation comprising pectin and methods of using pectin in a fining process to produce fined beverages, particularly beers.

Abstract: The invention relates to a process for improving the flavor of roasted Robusta and Arabica quality coffee and is characterized by modifying roasted coffee flavor precursors in aqueous extracts of green coffee beans.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract to the range of 5.0-6.0, mixing nitrogen into the tea extract while applying a negative pressure of 0.01 MPa or more, stabilizing the tea extract in succession to the step of applying a negative pressure by maintaining the tea extract under a pressure of not higher than atmospheric pressure for a period of 30 seconds to 20 minutes, and adjusting the pH of the tea extract to the range of 5.5-6.5 during or subsequent to the step of stabilizing the tea extract.

Abstract: A process for making a fruit or vegetable extract including diffusing, screening, and pressing the pomace, and spinning, filtering and concentrating juice from the pomace to form an extract. Also, the pomace may be hydrated at various points during this process by water or by reclaimed condenser condensate. Also included is an extract made using the present inventive methods.

Abstract: A beverage brewing system for producing on demand iced tea. The beverage brewing system may include a concentrated beverage brewer, one or more brew water circuits in communication with the concentrated beverage brewer, one or more makeup water circuits, and one or more back pressure valves in communication with the brew water circuits and the makeup water circuits.

Abstract: The present invention provides a method for preparing storable products that contain most of the nutritious elements contained in milk. Embodiments combine the different milk elements into liquid products of different looks and tastes that can be stored without refrigeration. All of the products could additionally be supplemented with probiotic components that can be activated upon consumption, allowing storage for extended periods of time without refrigeration. Moreover, because they are mainly composed of highly digestible milk protein, these products can be used to encapsulate different therapeutics and vitamin supplements for patients under aggressive therapeutic regimens such as: immunosuppressants, high level antibiotics, chemotherapy. Due to their balance of carbohydrates, protein and lipids, the products can be beneficial for individuals suffering from diabetes or from lactose intolerance. Finally, the products can also work as an effective tool to maintain weight balance.

Abstract: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.

Abstract: The present invention relates to a chewing gum base formulation comprising a biocompatible particulate polymer having an average particle size of from about 200 ?m to about 2000 ?m wherein the polymer fibrillates when subjected to a shear stress such as that encountered during chewing.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: Provided is a packaged Oolong-tea beverage which contains an Oolong tea extract having a tannin/Brix ratio of from 200 to 265 (mg/100 mL/wt. %) and has a non-polymer catechin content of from 0.06 to 0.5 wt. %. The packaged Oolong-tea beverage of the present invention contains a high concentration of catechins and at the same time, tastes good without losing the original taste of Oolong tea.

Abstract: The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein (A) a concentration of chlorogenic acids is not less than 0.1% by mass and less than 0.14% by mass, (B) a mass ratio of chlorogenic acids/tannin (FOLIN-DENIS method) is in the range of 0.6 to 1.0, and (C) a mass ratio of dichlorogenic acids/chlorogenic acids is in the range of 0.07 to 0.16.

Abstract: The present invention provides a method for obtaining a chlorogenic acid composition which contains high concentration of chlorogenic acids and a reduced amount of caffeine at a high yield. A method of producing a chlorogenic acid composition, which comprises allowing a water-soluble composition extracted from raw coffee beans or roasted coffee beans to be adsorbed to a column filled with an adsorbent and then eluting a chlorogenic acid composition by passing a 0.5 to 20 vol % ethanol aqueous solution.

Abstract: The hard shells or hulls of whole nuts are effectively cracked and separated from the nut meat by propelling and impacting the whole nuts at a predetermined trajectory velocity against an adjustable impacting plate set at the appropriate impacting angle. By controlling the manner in which the whole nuts impact against the impacting plate, the fracturing of the hard shell may be controlled so as to optimize the whole nut meat recovery while minimizing the production of split nut meats. A variable speed impeller in combination with adjustability of the impacting plate optimizes the nut cracking and nut meat separation for any type of whole nut. An orderly sequential feed of whole nuts to an off-set feed zone of rotating impellers equipped with vanes having a catching section and an accelerating section at a regulated rotational speed effectively propels the whole nuts against the adjustable impacting plate.

Abstract: A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.