Abstract: A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Abstract: Preparation of a food product comprising a bakery portion and ingredients may include: a first step for preparing the ingredients, a second step for preparing dough, a third step for preparing dough pieces, a step for packaging, in which the dough pieces and the ingredients are assembled and disposed in an impermeable pouch which is vacuum sealed, a step for fermentation, a step for cooking, and a step for cooling.

Abstract: The disclosure provides an antimicrobial mixture of at least two volatile compounds derived from essential oils, at least one of which is a bactericide selected from cinnamaldehyde, diacetyl, and acetic acid with another being a fungicide selected from allyl isothiocyanate, hexanal, thymol, and 2-nonane. The antimicrobial mixture inhibits both bacterial and fungal pathogens that negatively impact the shelf-life of perishable agricultural commodities, and at concentrations sufficiently low to avoid phytotoxic effects to agricultural commodities held in closed shipping and storage systems.

Abstract: The group of inventions relates to the food industry, and more particularly to a method and device for transforming brewer's spent grain (BSG). The invention makes it possible to increase the level of recovery of edible fractions from BSG to 90-95%, and to increase the amount of protein in an edible suspension to not less than 50 wt % dry solids. The underlying principle of the invention is a technique for preparing BSG for nutrient extraction and extracting said nutrients by mechanical processing on a proposed industrial processing line. The essence of the claimed method lies in loosening BSG on a vibratory sieve, grinding the BSG in a colloid mill with the addition of water or centrate in a ratio of from 0.

Abstract: To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.

Abstract: An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.

Abstract: A method of treating the atmosphere of a storage of vegetable products with a volume greater than 200 m3, wherein the method comprises at least one step of contacting the atmosphere with a liquid flow by circulation in a packing. A treatment unit of the atmosphere of a storage of vegetable products having a volume greater than 200 m3, wherein the unit comprises a contacting device comprising a packing, a device for injecting a liquid flow into the contacting device, a device for circulating the storage atmosphere in the contacting device, wherein the contacting device is so designed that the atmosphere is brought into contact with the liquid flow by circulation in the packing.

Abstract: The process includes a treatment step during which a liquid containing a biocidal and/or plant-protection product or a mixture of biocidal and/or plant-protection products is evaporated and injected into the internal atmosphere of premises, the liquid being evaporates at a temperature of less than 50° C., the product vapour concentration in the internal atmosphere of the premises being kept at greater than 10% of a saturation concentration of the vapour of said product in said atmosphere at said temperature for a saturation duration of greater than 12 hours.

Abstract: A topical flavouring product of a solid flavouring dispersed in a non-aqueous continuous medium containing oleic acid and sodium oleate in the relative weight proportions of from 80:20-54:46. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46.

Abstract: A method of producing a thickened carbonated beverage packed in a container, comprising: mixing an aqueous solution containing a first thickening agent and having a temperature of 0 to 35° C. with a second thickening agent insoluble in water in a temperature range of 0 to 35° C. but soluble in water at a temperature of 60° C. or more to obtain a stock liquid with the second thickening agent dispersed in the solution; dissolving carbon dioxide gas in the stock liquid to obtain a carbonated aqueous solution; filling a container with the carbonated aqueous solution and sealing the container to obtain the carbonated aqueous solution packed in the container; and heating the carbonated aqueous solution packed in the container such that the carbonated aqueous solution has a temperature of 60° C. or more to dissolve the second thickening agent in the solution.

Abstract: The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.

Abstract: A composition including a. a spirulina-extract having phycocyanin, b. at least one multi-sulphated carrageenan and c. water wherein the amount of the phycocyanin is between 0.5 and 50 wt % DM, wherein the amount of the at least one multi-sulphated carrageenan is between 1 and 80 wt % DM, wherein the amount of the water is between 0.1 and 60 wt %, wherein the wt % ratio of carrageenan to phycocyanin ranges between 1:1 and 20:1, wherein the wt % DM are relative to the weight of the dry matter of the composition, and wherein wt % is relative to the total weight of the composition. A foodstuff containing the above composition.

Abstract: A method of infusing salt can include heating salt to a temperature above the boiling point of water. The method can also apply a liquid additive solution to the heated salt to create an infused salt. The temperature of the heated salt can be sufficiently high that the salt remains above the boiling point of water for a first period of time after the liquid additive solution is applied thereto.

Abstract: The invention describes compositions that include a stevia sweetener and a salt of a steviol glycoside, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and/or lingering of the stevia sweetener is decreased or eliminated.

Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

Abstract: Use of a sophorolipid in the preparation of a feed supplement for the improvement of feed efficiency in an animal. A feed supplement comprising a sophorolipid and lysolecithin mix is also provided for improving the feed conversion rate of an animal.

Abstract: A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product with a spray-applied foam that mimics the appearance of a high sucrose frosting or icing.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.