Abstract: A calcium enriched seafood product according to this invention, which includes, but not limited to, a shelf stable, chilled and frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 412 mg/100 g of available calcium in the finished product. This disclosure comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.

Abstract: The invention concerns a beverage preparation device (10), said device comprising: a chamber (1) for receiving and agitating a liquid, said chamber comprising an opened top (11), an opened bottom (12) and a lateral side wall (13), said chamber presenting the shape of a solid of revolution, the axis of revolution (XX?) being oriented between the top and the bottom of the chamber, a rotating unit (2) for spinning the chamber (1) around its axis of revolution (XX?), and wherein the chamber presents a shape such that when the chamber is spinning, liquid present in the chamber forms a ring of liquid along the lateral side wall (13) of the chamber above the opened bottom (12).

Abstract: A method of preparing a protein concentrate and protein concentrate compositions are described. The method relates to combining an aqueous process stream from a grain milling process with an oil seed material to form a slurry, steeping the slurry, and isolating a protein concentrate from the slurry. In one embodiment, the aqueous process stream comprises a soluble protein. In some embodiments, the method includes additional steps such as enzymatic treatment, washing of the isolated protein concentrate, and drying the protein concentrate.

Abstract: The present disclosure relates to an emulsion composition containing ginseng seed oil and ginseng berry extract, wherein the composition is a single phase. Whereas the existing composition containing a water-soluble ingredient as a main ingredient has the problem that, when ginseng seed oil is added, formulation stability is decreased as the ginseng seed oil is separated from the water-soluble ingredient, the emulsion composition according to the present disclosure exhibits superior stability because the ginseng seed oil is uniformly mixed with the water-soluble ingredient and separation of the ginseng seed oil from the water-soluble ingredient does not occur fora long period of time.

Abstract: The present invention relates to feed compositions that can modify the feeding behavior of animals. Supplements can be added to no or low roughage rations that improve the performance of animals. In particular, the addition of calcium chloride to a low or no roughage ration can increase the number of feedings but decrease the amount of feeding per meal. This can result in promoting enhances feed conversion and better cost of feed to weight gain.

Abstract: A method for forming a dissolvable thermally reduced, solidified and dehydrated coffee is disclosed. The method may comprise the steps of freezing a liquid coffee concentrate and thermally reducing, solidifying and dehydrating the frozen liquid coffee concentrate until a hard outer crust is formed which may have a hardness greater than or equal to an interior portion of the thermally reduced, solidified and dehydrated coffee.

Abstract: The present invention includes a method for creating a portable and quickly dissolving tea or other tea-like botanical tablet that can be used to prepare a flavorful, visually appealing, and clear cup of tea. The novel process may include the steps of: (1) extraction/infusion, (2) clarification, (3) concentrate preparation, (4) degassing the concentrate, and (5) chunkification. A spinning cone column may be used during the extraction/infusion step to preserve the aromatics and nutrients from the tea leaves, leading to better taste and improved retention of compounds thought to be beneficial to human health. A centrifuge may be used to remove suspended solids during the clarification step and a pressure chamber or sonication device may be used during the degassing step. Chunkification may involve the freezing of the concentrate followed by the removal of water from the concentrate to create a solid tablet of easily portable shape and size.

Abstract: A method and apparatus provides a coffee beverage having a reduced terpene content, in which terpene content is reduced by increasing the particle size of the coffee grounds.

Abstract: The present invention relates to a process for treating flax (Linum usitatissimum) seeds with a view to improving their use as food, in particular for animals, characterized in that it comprises the following successive steps: a) Use of flax seeds provided that these seeds have a fat and/or omega-3 fatty acid content in excess of predefined values; and, only when the seeds are intended for feeding monogastric animals, a value for water retention capacity or a nutritional component of low value below predetermined values. b) Mixing, where there are at least two raw materials of different nature and/or quality and then fractionating, or fractionating and then mixing, said seeds from step a); c) Implementing a thermal step of preparation of the seeds from step b) with steam and/or a water-based liquid; d) Pressurizing the seed or mixture from step c) to a minimum pressure of 10 bars; and/or d1) Heating the seeds or the mixture from step d) or c) respectively.

Abstract: The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°-100° C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135° C.

Abstract: A powdery food containing at least a micronized first powder having myrosinase activity and a second powder containing a glucosinolate.

Abstract: The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product.

Abstract: The present invention discloses a method for preparation of vitamin and carotenoid powder; the vitamin and carotenoid powder comprises vitamin, carotenoid microcapsule and physical gel protection film covered on the surface of the vitamin and carotenoid microcapsule; the physical gel protection film is made from super-molecular system; the super-molecular system comprises the following constituents of parts in weight: vegetable oil: 6-30 parts; gel: 0.5-3 parts and antioxidant: 0.5-3 parts. The hot super-molecular solution is sprayed on the surface of cold vitamin and carotenoid microcapsule during preparation to form a specific 3D network structure that is used to bind the liquefied vegetable oil to form a physical gel protection film; the physical gel protection film has improved product storage stability as well as the its stability for application in feedstuff, food and health care products.

Abstract: The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-path evaporated treated palm oil and, at least one other oil. Furthermore, it relates to the food products comprising these oils with improved oxidative stability.

Abstract: The present invention relates to a processed, solid soya protein product derived from soya bean meal (SBM) which protein product comprises 65-75% protein by weight of dry matter, has a protein to potassium weight ratio of at least about 70:1 and a dry matter content of at least about 90%, which product is substantially free of sodium, and wherein at least about 65% by weight of the indigestible oligosaccharide content of the SBM wherefrom the protein product is derived has been removed. The invention further relates to a leaching method for manufacture of the product as well as product obtainable by the method and use of the processed, solid soya protein product.

Abstract: According to an example aspect of the present invention, there is provided an animal feed additive, which contains lignin-containing microcellulose, especially lignin-containing microcrystalline cellulose, for improving feed conversion rates of production animals, such as poultry.

Abstract: This invention relates, inter alia, to various plant-based electrolyte compositions, methods of preparing them and methods of using them. One embodiment concerns a plant-based electrolyte composition comprising a plant-derived electrolyte content high in potassium relative to sodium, and a plant-derived carbohydrate content less than about 6% weight/volume. Another embodiment concerns a method for re-hydrating an individual or preventing dehydration or over-hydration of an individual or or preventing or treating potassium deficiency in an individual, by administering to the individual a plant-based electrolyte composition. The electrolyte compositions can be prepared from sugarcane juice, sugar beet juice, sweet sorghum juice, palm syrup, maple sap, vegetable juice or fruit juice.

Abstract: A hopper is closed at its lower end by a scraper which is provided with two opposite edges that laterally delimit an elongated discharge opening, a motorized rotating shaft extends parallel to the elongated discharge opening in a scraping relationship with the opposite edges, and is provided with a plurality of blind receptacles that are adapted to receive doses of salt which is loaded into the hopper, and after passing the first edge in relation to the direction of rotation of the shaft, the salt is discharged by gravity.

Abstract: A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

Abstract: The invention concerns a beverage dispenser comprising: a housing (4) at least two containers (2) for storing a water soluble beverage powder, each container comprising a tank (21) and an outlet (22), at least two dissolution chambers (3), each being operatively linked to one of the containers (2) for preparing a beverage from the water soluble beverage powder and a diluent, for each dissolution chamber (3), an extractor hood (5) at the top of said dissolution chamber, an evacuating fan (6), an extraction device (7) connected to each extractor hood (5) and to said evacuating fan (6), said extraction device comprising internal paths (71) for guiding flows from the extractor hoods through the extraction device, wherein: the extraction device (7) is an essentially parallelepipedic box connected: to each extractor hood (6) through cooperating holes (71) on its front lateral side, and to the evacuating fan (36) through one cooperating holes (72) on one other lateral side, the box of the extraction device i