Abstract: Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature.

Abstract: A method of treating a product or surface with a reactive gas, comprises producing the reactive gas by forming a high-voltage cold plasma (HVCP) from a working gas; transporting the reactive gas at least 5 cm away from the HVCP; followed by contacting the product or surface with the reactive gas. The HVCP does not contact the product or surface.

Abstract: The present invention provides compounds isolated from avocado seeds for use as a natural colorant in edible materials. The compounds of the invention are useful for coloring edible materials red, orange or yellow. The invention also provides compositions and methods for coloring edible materials to a desired color such as red, orange or yellow.

Abstract: A method of manufacturing green pepper powder is disclosed. The present disclosure relates to a method of manufacturing green pepper powder, which cleans green-colored peppers, removes the pepper stems and seeds, lyophilizes the green-colored peppers without stems and seeds under predetermined conditions, and pulverizes the lyophilized product to manufacture green pepper powder.

Abstract: Disclosed are processes for removing lactose from dried milk products to produce dried protein fortified and/or mineral fortified milk products having a reduced lactose content with minimal use, or even without the use, of membrane ultrafiltration, diafiltration, or additional drying equipment. Additionally, a high lactose-containing stream product is also produced. The dried protein fortified milk products are physically and chemically similar to dried milk protein concentrates and can be used for protein fortifiers in various food applications.

Abstract: An active-containing microparticle adapted to release the active in a desired end-use, comprising (a) an active-containing core active-containing core, optionally formed on an inner core, comprising a continuous hydrophilic medium in which at least one active is dissolved or is present as? dispersed particles; (b) an active-free barrier layer, surrounding completely the core; and (c) surrounding the barrier layer, a layer of polymeric material having a solubility in water at 25° C. of 0.1% by weight maximum; the barrier layer comprising a material selected from waxes, fats and materials suitable for use as the continuous hydrophilic medium of the core, and which is solid in the conditions of the desired end-use. The particles are useful, for example, for the delayed release of flavors in foods and beverages.

Abstract: Animal trimmings are converted to a finely textured beef product by heating ground animal trimmings to a temperature sufficient to liquefy fat in the animal trimmings and less than a temperature to significantly cook the animal trimmings thereby forming a heated slurry, separating at least a portion of the liquid fat from the heated slurry to form a lean textured beef slurry having a fat content of less than about 30% by weight and adding sodium carbonate to the lean textured beef slurry in an amount sufficient to provide a finely textured beef product comprising sodium carbonate in an amount of from about 0.02 to about 0.1% by weight. Finely textured beef products and mixed meat products comprising the finely textured beef products are also described.

Abstract: A method of extracting oil from a byproduct stream of a bio-based ethanol production process and a organic composition resulting from the method is provided. The method includes applying an oil concentrator to a byproduct stream, mixing the oil concentrator with the byproduct stream, and separating the oil from the byproduct stream. An organic composition comprising oil derived from a byproduct stream of a bio-based ethanol production process and an oil concentrator is also provided.

Abstract: A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

Abstract: An improved method of detoxifying gluten proteins from cereal grains produces detoxified cereal grains with a reduction of antigenicity of toxic epitopes of gluten proteins by up to a range between 0 and 20 ppm. The detoxified cereal grains can be advantageously used for preparation of food products (e.g. bakery products, pasta or dairy products) having a manifest preventive and/or therapeutic effect for gut dysbiosis caused by bacterial or viral infective agents or by pathologies with a strong inflammatory or autoimmune component such as celiac disease, ulcerative colitis, Crohn's disease and irritable intestine syndrome.

Abstract: This disclosure pertains to vegan food products comprising liquid coconut material. Liquid coconut material provides an alternative to dairy and eggs normally found in ice cream. Also disclosed herein is a NSF certified device for extracting coconut meat from coconuts.

Abstract: A beverage product comprising a beverage in a sealed container is provided. The beverage comprises, in water, a combination of buffering components selected from (a) citric acid and trisodium citrate, (b) tartaric acid and disodium tartrate, or (c) malic acid and disodium malate, and glucose and sodium chloride, wherein the beverage has a pH of lower than 4.0. A method and an apparatus suited for producing such a beverage product are also provided.

Abstract: Disclosed herein are water-soluble films and resulting packets including a water soluble film, wherein the water-soluble film includes a water-soluble mixture of polyvinyl alcohol, a compatibilizing agent, and a sugar alcohol plasticizer that is a solid at room temperature, wherein the water-soluble film is substantially transparent.

Abstract: A method for preparing persimmon jam by using a persimmon and Prunus mume, and a packaging container for the long-term storage and convenient use thereof. The method for preparing persimmon jam by using a persimmon and Prunus mume provides storability and the specific flavor and taste of persimmon jam by adding a functional material of Prunus mume to semi-dried persimmons so as to prepare the persimmon jam, and a packaging container provides the long-term storage and convenient use.

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

Abstract: A process for processing soybeans, said process comprising separating the soy sauce from a fermented mixture through decanting and splitting the soybeans into discernible pieces.

Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

Abstract: Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139° C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.

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: A process of producing a filled sheet of process cheese, in which process cheese and a filling are co-extruded into a packaging material to produce a strand having a thickness, the strand is separated at predetermined locations to produce separate sheets, in which the filling is fully enclosed. A machine for producing filled sheets of process cheese, having a co-extrusion nozzle with an outer port for extruding an outer component and an inner port for extruding an inner component fully enclosed by the outer component into packaging material to form a co-extruded strand. The machine may comprise a device for reducing the thickness of the co-extruded strand, such as two or more cooperating rollers, and a device for separating the co-extruded strand, such as two or more rollers having ridges. A sheet of process cheese filled with a filling fully enclosed by the process cheese and having a thickness of 6 mm or less is also disclosed.