Abstract: A method of recovering palatable potable storable water from a process for concentrating an extracted juice, the method including the steps of: providing the extracted juice; concentrating the extracted juice to form a concentrated juice stream and a concentrator waste stream, wherein the concentrator waste stream is not palatable, potable or storable; and purifying the concentrator waste stream to provide palatable potable storable water including the step of passing the concentrator waste stream through activated carbon.

Abstract: Class IV caramel color with reduced 4-MeI content is formed by combining carbohydrate with ammonium bisulfite and acid in an amount effective to establish a pH of less than 5. This is heated in a closed reactor vessel and heated to a temperature and for a time effective to provide the desired intensity caramel color. A base is injected into the closed reaction vessel during heating to control the caramelization reaction.

Abstract: A sweet tea brewing product and system for brewing sweet tea is disclosed including making a concentrated sweet tea solution before mixing with water which comprises at least one water permeable sieve wherein tea particles and sugar granules are contained. The tea particles and sugar granules are brewed and dissolved during steeping in hot water to produce a hot concentrated sweet tea solution. The concentrated tea solution is then mixed with a proportioned amount of water to make consistent sweet tea. An alternative embodiment may be employed whereby coffee is substituted for tea to make a sweetened coffee solution that may be brewed hot or over ice.

Abstract: A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.

Abstract: A technique for preparing baby formula includes containing an amount of powdered formula, premeasured to provide a single serving of baby formula, containing an amount of water, premeasured to provide at least a single serving of baby formula, heating the water, and dispensing both the premeasured formula and the water for providing a single serving into a bottle or other vessel when the water reaches a predetermined temperature.

Abstract: A baking pan assembly including a frame with at least three contiguous walls defining an upper opening and a lower opening, and having a lip at least partially bordering the lower opening. The assembly further includes at least one removable sheet sized to block the lower opening of the frame, and at least one divider array sized to rest on the sheet within the frame. The array defines a plurality of compartments to receive goods to be baked.

Abstract: A sweet tea brewing product and system for brewing sweet tea is disclosed including making a concentrated sweet tea solution before mixing with water which comprises at least one water permeable mesh pouch wherein tea particles and sugar granules are contained. The tea particles and sugar granules are brewed and dissolved during steeping in hot water to produce a hot concentrated sweet tea solution. The concentrated tea solution is then mixed with a proportioned amount of water to make consistent sweet tea.

Abstract: A sweet tea brewing product and system for brewing and sweetening tea in a brewing basket of a tea making machine is disclosed comprising at least one water permeable mesh pouch for placement in the brewing basket during brewing. The tea particles and sugar granules are contained in the mesh pouch. The mesh pouch has mesh openings being generally smaller than the size of said sugar granules and said tea particles for retention of said granules and particles. The tea particles and sugar granules are brewed and dissolved in the brewing basket during steeping of the tea particles and sugar granules in hot water to produce a concentrated sweet tea solution delivered from said basket for accurate and consistent brewing of sweat tea.

Abstract: A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10?8 m3 to about 160×10?8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.

Abstract: Homeopathic water compositions are described, as well as beverage articles for making drinking water formulations with such compositions. One such beverage article includes a water bottle, and a dispensing cap adapted to be secured to the water bottle. The dispensing cap contains dried homeopathic composition-coated sucrose or sucrose/starch particles that are dispensable into water in the water bottle by user actuation of the dispensing cap, to constitute the homeopathic water formulation for consumption.

Abstract: The present invention relates to a process of creating semi-moist pet food, and primarily dog food and dog treats, that is formed into a given shape through cooking the ingredients of the mixture contained in the dog food in an extruder and thereafter immediately transforming the mixture to a forming machine wherein the pet food is formed into a multiplicity of given shapes so that the dog food is produced as a final formed dog food or dog treat in an economically viable process. The given shape of the dog food is semi-moist and will retain its shape so that it can be broken into smaller pieces to be fed to a dog at selected times.

Abstract: Homeopathic water compositions are described, as well as beverage articles for making drinking water formulations with such compositions. One such beverage article includes a water bottle, and a dispensing cap adapted to be secured to the water bottle. The dispensing cap contains dried homeopathic composition-coated sucrose or sucrose/starch particles that are dispensable into water in the water bottle by user actuation of the dispensing cap, to constitute the homeopathic water formulation for consumption.

Abstract: A method for decorating a cake: providing a solid edible figure contour having an open top face and an open bottom face, and at least one void; providing a solid edible frame; placing the contour and the frame on a pan; filling the at least one void of the solid edible figure contour and a void between the solid frame and the solid edible figure contour with a decorative layer of edible pourable substance comprising multiple colors of candies, and the like; pouring a solidifying binding edible substance onto the solid contour, frame and the decorative layer; turning the hardened solid coating upside down, such that the lid is under the hardened solid coating; and placing the hardened solid coating having the colorful figure on a cake by sliding the figure off of the lid and removing the pan, thereby providing a cake coating having an edible colorful figure.

Abstract: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

Abstract: A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture.

Abstract: A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.

Abstract: This document provides devices and methods for processing elongate generally cylindrical food products. For example, this document provides devices and methods for longitudinally cutting sausages, and the sausage designs as cut thereby.

Abstract: A process for the production of frozen foods, particularly vegetables or fruits, including the stages of subjecting the food to a slight and slow dehydration, preferably by air convection, to partially eliminate its water content by between approximately 2 and 10% by weight, especially its outermost layer; allowing the food to rest to favor the redistribution of the free water contained therein and subjecting the food, after its packaging, to a rapid convection freezing treatment, either by immersion in an aqueous solution of salts or by the use of liquid nitrogen. In the case of chopped fruits, before the dehydration stage the portions are sprayed with an antioxidant product.

Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, characterized in that the cheese-ripening packaging comprises a thermoplastic film coated with an antimicrobial composition comprising a binding agent and at least one antimicrobial compound, whereby (a) said binding agent swells, softens or dissolves in the water that is released from the cheese during its ripening, (b) the antimicrobial composition becomes part of the water phase that, due to ripening, becomes present between the outer cheese surface and the packaging, (c) the antimicrobial compound is able to migrate in the water phase and (d) antimicrobial compound is transferred to the outer cheese surface.

Abstract: The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.