Abstract: The present invention relates to cereal products comprising cereals and isomaltulose, methods for their production, and the use of isomaltulose for the production of cereal products.

Abstract: A method of producing a rice cake that becomes not hardened for a long time period, a rice cake produced by using the method, and a processed food produced by processing the rice cake are provided. The method includes: (a) immersing grains in water and removing the water therefrom; (b) grinding the grains from which water is removed, adding water thereto, and then grinding the grains to which water is added; (c) steaming the ground grains; and (d) cooling the steamed grains, adding flour thereto, and then punching the resultant product. The rice cake has a long storage time and is suitable for a long-term distribution. The rice cake preserves its soft texture for a long time period and is thus appropriate for consumers' acceptability.

Abstract: A system and method for monitoring chloride content and concentration induced by a metal etch process is disclosed. A blank metal film is deposited on a semiconductor wafer. A metal etch process is then applied to partially etch the blank metal film on the wafer. The metal etch process exposes the metal film to chlorine. The wafer is then scanned using surface profiling total X-ray reflection fluorescence. A chlorine concentration map is generated that shows quantitative and spatial information about the chlorine on the wafer. Information from the chlorine concentration map is then used to select a value of chlorine concentration for a metal etch process that will not create metal chloride corrosion on a semiconductor wafer.

Abstract: A method of preparing a single serving of a nutritional composition comprising introducing water into a disposable capsule (30) containing a unit dose of the composition in concentrated form so as to reconstitute the concentrated composition and operate opening means contained within the capsule to permit draining of the resulting liquid directly from the capsule (30) into a receiving vessel. The method allows individual servings of nutritional compositions such as infant formulas to be prepared with substantially reduced or even eliminated risk of cross contamination from previously prepared servings.

Abstract: The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of: a) Ultrafiltration of original milk to obtain a first permeate and a first retentate; b) Nanofiltration of said first permeate to obtain a second permeate and a second retentate; c) Mixing said first retentate with said second permeate to obtain a mixture; and d) Hydrolysing remaining lactose in said mixture to obtain a hydrolysed milk. The process provides a lactose-free product with the taste of the original milk.

Abstract: Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.

Abstract: The invention discloses a novel iodizing agent containing latent elemental iodine and preparation of iodized salt therefrom. The iodizing agent comprises a mixture of iodide and iodate in solution form in 5:1 molar ratio. The said iodizing agent may be prepared cost-effectively through the reaction of pure iodine crystals with a suitable alkali. Iodized salt prepared therefrom is stable in the pH range of 7.0-8.0 whereas it releases the latent elemental iodine under acidic conditions such as that which prevails in the stomach.

Abstract: The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces.

Abstract: The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted milk, milk formulas, cheeses and other products.

Abstract: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.

Abstract: An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a water treatment step as by applying a light spray or mist of water at ambient temperature and preferably at a rate selected to avoid any substantial overspray. The potato products are frozen for shipment and/or storage awaiting finish preparation. Upon finish preparation as by finish frying in hot oil, the potato products exhibit substantially reduced crumb generation. The improved process is particularly useful when parfrying and/or finish frying the potato products in a liquid or substantially non-hydrogenated oil, such as a zero grams Trans Fat (ZGTF) oil, with dramatically reduced crumb generation upon finish fry preparation while retaining a substantially optimized balance of sensory characteristics.

Abstract: The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.

Abstract: There is provided a method for treating bananas comprising contacting said bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of said contacting is from 1 second to 4 minutes.

Abstract: Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid; from about 90% to about 99.5% of intact protein by weight of total protein; and from about 0.5% to about 10% of at least one hydrolyzed protein selected from the group consisting of hydrolyzed casein protein and hydrolyzed whey protein; wherein the hydrolyzed protein has a degree of hydrolysis of between about 23% and about 90%, and wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.

Abstract: Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid; from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and from about 90% to about 99.5% intact protein by weight of total protein; wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.

Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).

Abstract: Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.

Abstract: Disclosed is a method for improving the filtering properties of a defatted soymilk peptide. Also disclosed is a defatted soymilk peptide having improved filtering properties. The filtering properties of a defatted soymilk peptide can be improved by adding a calcium salt to the defatted soymilk peptide in an amount of 0.6 wt % or more in terms of calcium content relative to the crude protein content. The resulting mixture is filtered once or more times to produce a defatted soymilk peptide having improved filtering properties. The defatted soymilk peptide is characterized by containing a calcium salt in an amount of 0.4 wt % or more in terms of calcium content relative to the crude protein content.

Abstract: Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more dried potato pieces and, optionally, freshly cooked potatoes, forming the mixture into pellets, and drying them.

Abstract: A method is provided for storing a cooked food in a flexible-walled container having an opening. The method includes placing a quantity of food in a flexible-walled container and submerging at least a portion of the container in a liquid with the opening being located so that liquid does not enter the opening. At least the lower portion of the container is maintained in the liquid and the food is maintained in the container below the surface of the liquid. The liquid collapses the container to seal the container. The temperature of the liquid may be maintained at a non-ambient temperature to heat or cool the food as it is stored. The method may also include storing the food adjacent a work surface, or at a remote main vat and transporting the rack to the work surface at which a serving that includes the food is prepared.