Abstract: There is provided a method for the treatment of wood particles for use in the production of alcoholic beverages, comprising the steps of: (a) washing the wood particles with water under agitation at a temperature of at least 60° C.; wherein the wood particles may optionally already be toasted; (b) removing the water from the wood particles; (c) thermally drying the wood particles; (d) toasting the wood particles to obtain wood particles according to the invention; (e) optionally, incubating the wood particles according to the invention with an aroma-bearing liquid, the subsequent removal of any overlying aroma-bearing liquid, and, optionally, the subsequent drying the wood particles according to the invention to obtain aromatised wood particles according to the invention.

Abstract: A beverage can include D ethyl 3-hydroxybutyrate, D 1,3-butanediol, D Beta hydroxybutyrate salts, D Beta hydroxybutyrate/D 1,3-butanediol monoester, D ethyl hydroxybutyrate, hydroxybutyrate, and/or D hydroxybutyric acid of at least 0.5 percent by volume. The percentage of D ethyl 3-hydroxybutyrate, D 1,3-butanediol, D Beta hydroxybutyrate salts, D Beta hydroxybutyrate/D 1,3-butanediol monoester, D ethyl hydroxybutyrate, hydroxybutyrate, and D hydroxybutyric acid can be between 5 and 19 percent, or can be higher than 19 percent. The beverage can be improved by the incorporation of flavor from hops and/or from other ingredients.

Abstract: The present invention relates to particles which include at least one gelled network of at least one gelling polysaccharide in which are embedded at least: one caviar-based food; one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage.

Abstract: A method for treating a wort in a kettle provides a kettle with an inlet for feeding a wort into the kettle and with an outlet for flowing the wort out of the kettle. A heating means for bringing the wort contained in the kettle close to or at boiling temperature, as well as for controlling the temperature. A gas sparging system for sparging an inert gas into said wort. Feeding wort from a lautering step into said boiling kettle through the inlet, the wort at a temperature below its boiling temperature. During sparging, heating the wort and maintaining it at a treatment temperature below the boiling temperature of the wort for a duration between 15 and 90 min, and no longer than required to evaporate at most 4 wt. % of water initially in the wort. Transferring the treated wort to a trub separation step through the outlet.

Abstract: A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination.

Abstract: The present invention includes extruded livestock feed particles comprising a high level of fat and methods of making these animal feed particles. The particles are palatable and digestible by the livestock animals and lead to an enhanced energy intake by the animals. The particles are also flowable. The method includes the use of a vacuum coater to incorporate the fat into extruded animal feed particles. The present invention also includes methods of feeding dairy cows.

Abstract: A method for producing liver pâté that models classic goose liver pâté made of goose foie gras. The liver pâté does not contain foie gras and only humanely produced raw materials are used. Aqueous jelly is obtained from collagen-containing animal tissue and concentrated into water-soluble jelly. Liquid fat is obtained from animal fat tissue. Raw strained animal liver is obtained by separating solid components. The concentrated aqueous jelly, liquid fat and strained raw liver are mixed, cured and cooked in a container.

Abstract: The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mercaptopyruvate sulphurtransferase (3-MST) and a substrate of said 3-mercaptopyruvate sulphurtransferase into said composition. The present invention can be used in particular in the pharmaceutical, cosmetic, food and chemical fields, and any field involving the use of sulphite.

Abstract: A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that contains a low oxygen environment. The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product. A meat color improvement solution and a pre-packaged food product are also provided.

Abstract: The present disclosure provides methods, compositions, apparatuses and kits comprising two or more distant related glucoamylases in mashing having a synergistic effect on the released fermentable DPI sugar. Increased levels of DPI being primarily glucose is of high importance for high attenuation brewing applied for brewing low carb or light beers. In some embodiments, the present disclosure provides methods, apparatuses; compositions and kits for the use of two or more glucoamylases to increase the apparent specific activity in the mashing operation.

Abstract: A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

Abstract: The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

Abstract: The present invention relates to a process for reducing haze in a beverage comprising adding a protein arginine deiminase and a proline-specific endoprotease during preparation of the beverage. The invention further relates to a wort or beer comprising a protein arginine deiminase and a proline-specific endoprotease.

Abstract: Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3), followed by a step of introducing at least one protease into the oenological liquid (3), a hydrolysis step, in which the protease catalyses the breakage of at least one peptide bond between the amino group and the carboxyl group of the proteins present in the oenological liquid (3), thereby forming compounds (7) containing the amino and/or carboxyl groups; such hydrolysis step transforms the oenological liquid (3) into a stabilised oenological liquid (5).

Abstract: A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.

Abstract: Methods for producing pet food from animals may utilize a multi-step process including a first processing system that may include at least a heating step through use of a steam jacketed tube system and a draining step to squeeze out the oils. Grinding and pre-breaking may first be used to break the fat/whole animal into pieces. The protein may be cooked in the first processing system, and a second processing system may cook the protein with hot water in the second heating step. The second processing system may wash impurities out of the protein and subject the protein to a high intensity flame that may burn off foreign matter, and/or microbes. The protein may be dried and may produce pet food for consumption by pets.

Abstract: The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

Abstract: Compositions of and methods for producing a curve-shaped low carbohydrate composition, including taco shell, tostada, and taco salad bowl shapes.

Abstract: Disclosed is a method for preparing a grape wine vinegar and a grape wine vinegar using the same, and more particularly a preparation method for grape wine vinegar and a grape wine vinegar using the same, which involves performing an alcoholic fermentation using grapes and yeast, followed by an aging process, and then introducing a vinegar starter into grape wine to cause an acetic fermentation, thereby creating a grape wine vinegar with improved taste and flavor and many health benefits due to high contents of organic acid and antioxidant components in addition to the ether component of grapes.

Abstract: A method for expediting the production of aged whiskey. The method uses a system including a tank with a lid containing charred wood slabs and a degasser connected via a conduit to a tube having a vacuum valve, a pressure release valve, and a vacuum gauge. Distillate is delivered to the tank and cyclical steps are applied to age the distillate while regulating the amount of vacuum developed in the tank. The degasser is energized and the vacuum valve is opened, subjecting the distillate to vacuum. The vacuum valve closed and the degasser is de-energized. The pressure in the system is held for approximately one minute. The pressure release valve is slowly opened, allowing the pressure to neutralize to atmospheric pressure. The pressure release valve is closed and the system sits for at least 1.5 hours. Finally, these cyclical steps are repeated for 21 days or more.