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: An amino-acid containing composition for inhibiting accumulation of fat, containing leucine in an amount of 33 to 67% by weight and threonine in an amount of 33 to 67% by weight, in terms of free amino acids thereof, based on whole amino acids.

Abstract: Described are dough packages and packaged dough products, wherein the package includes microvents.

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.

Abstract: A handheld hydrosol delivery device includes a canister which is at least partially filled with a liquid formulation of one or more liquids and optional particles, and one or more propellants where at least one of the liquids, propellants, particles and combinations thereof is a flavor; a pressure valve which expels at least a portion of the liquid formulation and at least a portion of the propellant from the canister while dispersing the propellant into the liquid formulation forming a consumable flavored hydrosol comprising one or more gases dispersed within the liquid formulation, through a nozzle delivering the hydrosol to a user.

Abstract: A method for producing a powdery emulsified fat and oil that releases fats and oils when dissolved in hot water and that has an excellent powder property during storage is provided. The method for producing a powdery emulsified fat and oil includes adding a fat and oil to an aqueous solution containing a meat extract and a salt and emulsifying the mixture, and then drying the emulsified solution. The method for producing a powdery emulsified fat and oil includes emulsifying the aqueous solution that further contains an excipient and then drying the emulsified solution. A powdered soup produced using the obtained powdery emulsified fat and oil has a good aroma and richness, and is provided as a food product with an excellent shelf life.

Abstract: A food additive composition for ruminants of the dispersion type and a method of continuously producing the same. This food additive composition for ruminants, which contains 40% by weight or more but less than 65% by weight of a basic amino acid and has rumen bypass properties, is formulated into granules in an arbitrary shape which are scarcely classified when added to a silage or another feed. Thus, attempts have been made to develop a method of producing granules by which the milk yield of a lactation cow can be increased. Namely, it is intended to provide a food additive composition for ruminants which contains at least one protecting agent selected from among a hardened vegetable oil and a hardened animal oil having a melting point higher than 50° C. but lower than 90° C., 0.05 to 6% by weight of lecithin, water and 40% by weight or more but less than 65% by weight of a basic amino acid.

Abstract: A product which contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, producible by removal of water from an aqueous solution or suspension of a magnesium phosphate compound which has a molar ratio of Mg:P of 0.4-0.6:I, wherein the product has a loss on ignition of 7.5 to 13.5% and its method of preparation and its use in a leavening agent for bakery products.

Abstract: A spherical container comprising an upper shell, a lower shell, a filter net and a connector. The connector, the upper shell and the lower shell form an airtight spherical cavity. The filter net is fixed within cavities of the connector. The upper surfaces and the lower surfaces of the connector are inwardly recessed to form upper locking slots and lower locking slots. The upper shell and the lower shell are formed respectively with upper locking portions and lower locking portions. Outer walls of the upper locking portions and of the lower locking portions are inwardly recessed to form upper grooves and lower grooves respectively. The connector is formed with upper hooks and lower hooks. Inner wall of the connector extends upwardly and downwardly to form buffer plates tightly fitted with inner walls of the upper shell and of the lower shell.

Abstract: A container is disclosed that is used to from a block of cheese having a brand marking. The container has dividers located on an internal side of a sidewall of the container. The block of cheese may be divided into slices of cheese where a slice of cheese has a brand marking.

Abstract: An exchangeable capsule for preparing a predetermined quantity of beverage suitable for consumption is disclosed. The exchangeable capsule comprises a circumferential wall, a bottom, closing the circumferential wall at a first end, and a lid closing the circumferential wall at a second end opposite the bottom. The wall, the bottom and the lid enclose an inner space comprising beverage ingredient for preparing the beverage. The bottom comprises an entrance area for supplying fluid to the ingredient, wherein the lid comprises an exit area for draining beverage from the capsule. The beverage ingredient comprises at least a soluble substance. The exit area comprises an exit filter that is adapted to substantially prevent non-dissolved soluble substance from leaving the capsule. A system for preparing a beverage comprising such a capsule and a method for preparing a beverage is also disclosed.

Abstract: A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.

Abstract: A process of, and apparatus for, accelerated water vapor removal from molasses is provided. Raw molasses is preheated; continuously agitated while advancing at a flowrate of at least about 1.5 gpm through a cooking apparatus in the presence of a temperature greater than 310° F.; continuously agitated while advancing through a cooling apparatus at a reduced temperature, and while removing separated water vapor water from the cooked molasses to form a cooled molasses having a homogenous temperature profile. The molasses may be admixed with supplements. The product is then packaged. An orificed helical conveyor having a plurality of protrusions from the outer perimeter agitates the cooking molasses. An orificed helical conveyor having gaps in the perimeter of the conveyor alternating with protrusions along the perimeter of the conveyor agitates the cooling molasses.

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: Provided are methods for automatically producing milk froth in a milk-frothing apparatus, and also a milk-frothing apparatus for automatically producing milk froth. The milk-frothing apparatus has at least one hollow space, a steam-inlet channel for introducing steam into the hollow space, a milk-inlet channel for introducing milk into the hollow space, an air-inlet channel for introducing air into the hollow space, and an outlet channel for discharging milk froth from the milk-frothing apparatus, wherein the respective channels each issue directly or indirectly into the hollow space.

Abstract: A beverage cartridge system is adapted to brew a beverage through a brewer having a holder adapted to receive the cartridge system. The holder may have a deep well with one or more needles therewithin to pierce through the bottom of the cartridge system when inserted into the well. The cartridge system may include a short cup and a tall cup, where the tall cup is taller than the short cup to pack more beverage grind. The cartridge system may include a filter within an outer cup. The bottom of the filter may be deep enough to be juxtaposed to the bottom of the cup. The filter may be formed from a material that is substantially resistant to piercing by the needle within the holder such that when the outlet needle pierces through the bottom of the cup, the outlet needle raises the filter at a point of contact, and the filter substantially resists the outlet needle from piercing through the filter during a brewing process.

Abstract: The present invention relates to improvements in the preparation of beverages and, in particular, to an improved cartridge for preparing beverages in brewing machines. The cartridges can also be used for preparing liquid food products. The cartridge comprises a continuous elongate tubular chamber containing the at least one ingredient providing a fluid flow path linking an inlet for the introduction of the liquid at one end of the chamber to an outlet for discharge of the beverage or food product at an opposite end of the chamber. The chamber has an internal width to length ratio in the range of 1:4 to 1:200.