Abstract: Beverage compositions and methods of preparing the same are provided herein. The beverage compositions can include calcium supplied from a calcium carbonate source including aragonite and a liquid component, such as water, a juice, a milk, and a combination thereof. Calcium components including aragonite particles and at least one additive agent as well as sweetener components including aragonite particles and at least one sweetener are also provided herein.

Abstract: The invention relates to a method for producing a milk food made as a substitute for breast milk, in the form of a ready-to-use, long-life liquid. The invention also relates to the facility for implementing said method and to the milk food made as a substitute for breast milk produced by said method.

Abstract: An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

Abstract: An improved system and method for evaluating stored agricultural or horticultural commodities is provided. The system and method generally include performing atmospheric measurements within multiple controlled atmosphere rooms, or sampling enclosures coupled to controlled atmosphere rooms, and determining a change over time of a respiratory value of the commodities stored therein. Based on the change over time of the respiratory value, the system and method selects commodities from among at least one of the controlled atmosphere rooms for delivery, marketing, storage, or other disposition.

Abstract: A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

Abstract: An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil.

Abstract: A pouch container generating hydrogen water is provided. A beverage containing at least water and a hydrogen generating substance that reacts with water to generate hydrogen gas are contained in a pouch container that is sealed. Even when hydrogen in a gas form leaks from a sealed part or the like of the pouch container to the outside, new hydrogen gas is generated by the reaction of the water and the hydrogen generating substance in the pouch container. Hydrogen water having sufficient hydrogen gas dissolved therein can be provided even after the long-term preservation. For example, the hydrogen generating substance may be contained in a straw or may be kneaded into an exterior sheet material.

Abstract: Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers.

Abstract: The invention relates to a method for cutting fruit, vegetables or similar, to a cutting tool (1) for cutting fruit, vegetables or similar, to an applicator (8) for use in a cutting tool (1) and to a dosing device. According to the invention, a fluid is supplied to a blade (4) of a cutting tool (1), preferably a cutting edge (6) of said blade (4).

Abstract: The present invention provides an apparatus for producing frozen confectionery products, the apparatus comprising a mixing chamber, the mixing chamber having: at least one frozen confection inlet connectable to a source of a frozen confection; at least one sauce inlet connectable to a source of sauce; and an outlet, wherein the at least one sauce inlet is positioned between the at least one frozen confection inlet and the outlet, characterised in that the mixing chamber is rotatable. The present invention provides a process for producing frozen confectionery products, the process comprising: providing the foregoing apparatus; supplying a frozen confection to the at least one frozen confection inlet; supplying a sauce to the at least one sauce inlet; and extruding the frozen confection and sauce from the outlet, characterised in that the mixing chamber is rotated thereby to distribute the sauce randomly throughout the frozen confection.

Abstract: The present invention relates to a beetle powder containing at least 67% by weight protein and at least 5% by weight chitin, the weight percentages relating to the total weight of the beetle powder. The invention is also directed to a method for preparing the beetle powder and to the uses thereof, in particular in human or animal nutrition.

Abstract: A method and a machine for preparing beverages, wherein the machine has a liquid feeding unit, a gas source at atmospheric pressure, an infusion chamber and an infusion circuit; wherein during a dispensing cycle for preparing a beverage the method provides the following steps: at least partially filling the circuit with gas at atmospheric pressure by means of said gas source; feeding the liquid into the circuit by means of said feeding unit so as to push inside the infusion chamber, filled with the infusion product, some gas already present in the circuit before the inlet of the liquid; and dispensing the beverage.

Abstract: A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.

Abstract: The invention features a method of reconditioning a fluid container including heating for at least one cycle the fluid container to a select temperature for a select time duration; sealing for at least one cycle the fluid container; cooling for at least one cycle the fluid container to a select vacuum for a select time duration in an interior of the fluid container; wherein the select vacuum and the select time duration of the cooling step are selected to draw substantially a fluid from at least one of a pore, a cell and a fiber of the fluid container to a surface of the fluid container. The invention also features methods of infusing an infusion agent into a reconditioned fluid container, and methods for preparing construction materials, devices adapted for the construction material preparation methods, and construction materials including wood reconditioned and prepared in accordance with the methods of the invention.

Abstract: A method for producing a frozen product including a solid matrix throughout which particulates are distributed using an apparatus including at least one compartment which is rotatable about an axis. The method can include the steps of adding to the compartment a liquid to be frozen to form the matrix and particulates to be distributed therein, reducing the temperature around the compartment to a temperature below the freezing point of the liquid, rotating the compartment about the axis while at least some of the liquid freezes within the compartment trapping at least some of the particulates within the frozen matrix and removing the frozen product from the compartment.

Abstract: Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.

Abstract: Disclosed is a composition comprising a gluconic acid and/or one or more gluconic acid derivatives and a controlled release agent, wherein the controlled release agent allows partial, substantial, or substantially complete ruminal bypass of the composition. The composition may be used as a ruminant feed or feed supplement, particularly for increasing milk fat production in a lactating ruminant, for improving the health status of the hindgut of a ruminant, for increasing the production of butyrate in the hindgut of a ruminant, and/or for increasing somatic growth of a ruminant.

Abstract: Provided is a method of using a copper-calcium sulphate as an animal feed additive. When used in animal breeding, a low dose of the copper-calcium sulphate can achieve the effect of that high dosage of copper sulphate achieve in the promotion of animal growth, and thus the copper-calcium sulphate can be used as an animal basic nutritional supplement to substitute low-copper preparations in the breeding of poultry, livestock or aquatic animals. Copper-calcium sulphate, used as a novel, efficient and safe feed additive in the feed processing industry and animal breeding industry, can reduce the dosage of copper ion by nearly 50-70% to achieve the same production performance, can significantly reduce the use of copper in animal husbandry, and can reduce the production costs, reduce the toxic side effects of a high level of copper, and reduce the environmental pollution, thus the copper-calcium sulphate is a copper compound with unique advantages.

Abstract: A method for producing a mixture of oil and fluid food product includes placing a funnel into a pressure tank such that a stem of the funnel extends at least halfway down into the pressure tank. The pressure tank is flushed with nitrogen. Oil flows into the pressure tank through the funnel. A flow of nitrogen into the pressure tank is maintained through a side inlet of the pressure tank. Oil is dispensed from a pressure tank into the transfer line flowing a flow of fluid food product from a batch tank. The dispensed oil is dispersed into the flow of fluid food product in a inline shear mixer creating oil-in-fluid food product droplets. The oil-in-fluid food product droplets flow to the batch tank with the flow of fluid food product. The oil-in-fluid food product droplets are distributed in a volume of fluid food product in the batch tank.

Abstract: A filling device comprises a modified vacuum-filling head that introduces a viscous filling, such as a gravy, into a loaf matrix in a retortable can so that the filling remains enclosed by the set loaf matrix after retorting. The filling can remain as a viscous gravy or can set as a gel, depending on the formulation of the filling. Preferably the viscous filling is distributed horizontally into the loaf matrix, for example through horizontally-facing apertures, during a pause in the descent of the can away from the filling device. The flow of the filling can be controlled by synchronized pneumatic valves.