Abstract: A pelleting system and method for pelletizing a cellulosic fiber into feed pellets. The pelleting system includes a mixer adapted to combine a shredded cellulosic fiber with at least one additive and a preservative to form a mixture; a pellet feeder for injecting said mixture into a conditioning chamber, the conditioning chamber adapted to apply steam to the mixture to add moisture and heat to said mixture for softening the mixture to facilitate pelletizing; and a pellet mill adapted to compress the mixture to form feed pellets. The final product may be a feed pellet having a compression ratio between about 7 L/D and about 16 L/D and containing between about 9 wt. % moisture and about 12 wt. % moisture.

Abstract: The present invention relates to a feed composition using perilla meal, in which the ratio of omega-3 (omega-3) fatty acid and omega-6 (omega-6) fatty acid is adjusted to 1:4 or less to obtain livestock products, such as meat or milk, containing a large amount of unsaturated fatty acid. More specifically, the present invention related to a feed composition using perilla meal to produce livestock products with the ratio of omega-3 to omega-6 fatty acids being 1:4 or less which is a recommended ratio of the World Health Organization (WHO).

Abstract: A method for metering hops pellets into a fermented beer precursor in order to produce beer using a system having a metering system and a pump. Hops pellets are supplied into the system. A specified quantity of hops pellets are metered from the metering system to the pump. The specified quantity of hops pellets is supplied into a beer precursor-conducting line or a tank filled with beer precursor by the pump. The metered hops pellets are supplied into the beer precursor-conducting line or into the tank filled with the beer precursor in a pelleted and/or granulated form.

Abstract: Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

Abstract: The anthocyanin synthesized from date palm may include co-pigmented anthocyanin complexes synthesized by extracting an anthocyanin from date palm leaves and reacting the anthocyanin with phenolic compounds also resulting from date palm leaf extraction in order to produce a co-pigmented anthocyanin complex. Date palm leaf powder may be mixed with water containing about 1.08% hydrochloric acid in a glass or ceramic lined reactor, and extraction may be performed by boiling the mixture for an hour or more. The color of the co-pigmented anthocyanin complex produced by this method may be adjusted by continuing the heating in half hour increments, in order to deepen the hue of the co-pigmented anthocyanin complex. The co-pigmented anthocyanin complex may be separated from the liquid mixture by first filtering the liquid mixture, refining the liquid mixture by adding gelatin to form a colloidal solution, and freeze-drying the refined liquid mixture.

Abstract: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid phase, wherein the solid structuring agent particles have a microporous structure of submicron size particles.

Abstract: A multilayer produce packaging film includes a first layer and a chlorine dioxide-producing layer. The chlorine dioxide-producing layer includes a polymer composition and a plurality of chlorite ions. The chlorine dioxide-producing layer is substantially free of an energy-activated catalyst and is substantially free of an acid-releasing compound. However, the film is capable of generating chlorine dioxide when exposed to UV light and moisture.

Abstract: The present invention includes a nutritional supplement composition that may be used for livestock and the like, as well as to a livestock feed mixture containing same. Also included are methods of preparing the nutritional supplement composition, the livestock feed mixture, as well as methods of providing nutrition to livestock and the like. The livestock feed composition comprises: (a) a solid particulate livestock feed material and (b) a solidified particulate mixture of (i) free fatty acid and (ii) a calcium salt of a fatty acid, the calcium salt of a fatty acid being present in a molar ratio amount in the range of from about 25% to about 55% of the amount of the free fatty acid. The preferred mixture is a solid having an onset melt point of between about 140 and 170 degrees Fahrenheit, and a hardness of from about 5 to about 15 Shore A units at 170 degrees Fahrenheit.

Abstract: Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.

Abstract: The present invention relates to a mixed saccharide composition containing psicose, glucose and fructose with improved sweetness quality and crystallization, and a method for preventing crystallization of a mixed saccharide composition containing a psicose.

Abstract: The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.

Abstract: Provided is a Gardenia pigment preparation that can stably maintain a dissolved state of Gardenia blue pigment in an acidic range. The Gardenia pigment preparation comprises Gardenia blue pigment and lecithin.

Abstract: A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients.

Abstract: Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80° C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

Abstract: The present disclosure discloses a production method of normal-temperature instant cooked rice and belongs to the technical field of food processing. The method of the present disclosure comprises the main steps of rice washing and soaking, flavor blending, sub-packaging, cooking, sterile vacuum sealing, cooling and crystallization and normal-temperature storage, wherein an aqueous solution containing flavor substances is adopted to perform flavor blending, and a fast cooling mode is adopted to perform cooling and crystallization. The normal-temperature instant cooked rice obtained through the production method provided in the present disclosure can keep the original flavor after being stored for 90 days.

Abstract: A method for producing a nutritional composition comprising the steps: (a) providing a solution comprising at least one mineral for a nutritional composition; (b) adding at least one potato protein to the solution of step (a); (c) adding at least one carbohydrate and/or at least one fat to the solution of step (b); and (d) spray drying the solution of step (c).

Abstract: The present disclosure relates to coextruded pet food compositions and/or to methods for producing the same. The disclosure provides, for example, a method for producing a pet food, comprising: (i) extruding a first composition from a first extruder through a die at a first rate of exit from the die; and (ii) extruding a second composition from a second extruder through the die at a second rate of exit from the die, wherein the first rate of exit from the die is higher than the second rate of exit from the die, to produce a coextruded pet food that comprises about 30% to about 50%, by weight, of the first composition and about 50% to about 70%, by weight, of the second composition. Moreover, the coextruded pet food compositions of the present disclosure may include, for example, at least about 3% cheese and/or at least about 5% bacon.

Abstract: Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator.

Abstract: The invention relates to a compacted microporous fat powder that can suitably be used as an oil structuring agent. The compacted microporous fat powder has a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 ?m; a maximum G?i/G?d ratio of more than 2.0, wherein G? represents the elastic modulus at 10° C. of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G?i whilst increasing the frequency from 0.1 to 15 s?1, by subsequently recording G?d whilst decreasing said frequency from 15 to 0.1 s?1 and by calculating the ratio G?i/G?d at the frequency at which said ratio is highest.

Abstract: The invention relates to the use of an isolated arabinanase enzyme comprising the activities of (1-5)-?-arabinofuranosidic linkage endohydrolysis in (1-5)-?-L-arabinans (EC 3.2.1.99), and hydrolysis of (1-5)-?-arabinofuranosidic linkages at the non-reducing end of ?-L-arabinans or ?-L-arabinose-oligomers (EC 3.2.1.55), particularly an arabinan-degrading enzyme isolated from Arxula adeninivorans as feed additive in livestock breeding. Furthermore, the invention relates to the application of the arabinanase in the production of fruit juices or biofuels.