Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: Liquid metabolic formulas for dietary management of tyrosinemia, including nutritional formulas and hydration beverages (sport drinks).

Abstract: Liquid metabolic formulas for dietary management of tyrosinemia, including nutritional formulas and hydration beverages (sport drinks).

Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: Liquid metabolic formulas for dietary management of tyrosinemia, including nutritional formulas and hydration beverages (sport drinks).

Abstract: This is a process to make a shelf-stable, liquid, ready-to-drink, aseptic nutritional formula for the treatment of PKU, tyrosinemia or other errors of metabolism. The liquid nutritional formula has caseino-glyco-macropeptide as the primary protein source and complementary essential amino acids to complete the requirement profile. The beverage also includes vitamins and minerals sufficient to meet daily requirements. When used as a complete diet, the nutritional formula includes a carbohydrate source and a fat source. The nutritional formula has a pleasant taste.

Abstract: This is a process to make a shelf-stable, liquid, ready-to-drink, aseptic nutritional formula for the treatment of PKU, tyrosinemia or other errors of metabolism. The liquid nutritional formula has caseino-glyco-macropeptide as the primary protein source and complementary essential amino acids to complete the requirement profile. The beverage also includes vitamins and minerals sufficient to meet daily requirements. When used as a complete diet, the nutritional formula includes a carbohydrate source and a fat source. The nutritional formula has a pleasant taste.

Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: This is a process to make a shelf-stable, liquid, ready-to-drink, aseptic nutritional formula for the treatment of PKU, tyrosinemia or other errors of metabolism. The liquid nutritional formula has caseino-glyco-macropeptide as the primary protein source and complementary essential amino acids to complete the requirement profile. The beverage also includes vitamins and minerals sufficient to meet daily requirements. When used as a complete diet, the nutritional formula includes a carbohydrate source and a fat source. The nutritional formula has a pleasant taste.

Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: A method and apparatus (20) for heating and dispensing a sterile product is disclosed herein. The apparatus (20) preferably includes a source of the sterile product (25), a flow containment means (30), a pumping means (35), a heating means (40) and a dispenser (45). Preferably, the sterile product is sterile milk which is pumped from an aseptic bag (25) through tubing (30) using a peristaltic pump (35). Then, the sterile milk is heated within tubing positioned within a microwave oven (40), and then flowed to a dispenser (45).

Abstract: A method (20) and apparatus (100) for sterilizing packaging (102) is disclosed herein. The method (20) applies a solution of hydrogen peroxide onto the packaging (102) and an alkaline solution to react with the hydrogen peroxide to generate hydroxyl radicals to kill microorganism. The use of an alkaline solution allows the sterilization process to proceed at a lower temperature and a faster rate. A solution of sodium hydroxide is the preferred alkaline solution. The temperature of the process is preferably below 100° C.

Abstract: A method (20) and apparatus (100) for sterilizing packaging (102) is disclosed herein. The method (20) applies a solution of hydrogen peroxide onto the packaging (102) and an alkaline solution to react with the hydrogen peroxide to generate hydroxyl radicals to kill microorganism. The use of an alkaline solution allows the sterilization process to proceed at a lower temperature and a faster rate. A solution of sodium hydroxide is the preferred alkaline solution. The temperature of the process is preferably below 100° C.

Abstract: The article of the present invention is an analog of a particular object which has substantially the same size, shape and rotational inertia of the object while having the density of the medium of which the object is within. The analog encompasses a signal generator which may be used to analyze various properties of the object. More specifically, the article of the present invention is an analog of a food particulate undergoing aseptic processing wherein the food particulate is a constituent of a heterogeneous food such as soup or yogurt with fruit. The analog has substantially the same size, shape and rotational inertia of the actual food particulate while the article has the density of a fluid. The analog encompasses a signal generator which may be used to measure the residence time of the analog in a holding tube of an aseptic processing machine. The article also has the thermal conductivity of the food particulate.

Abstract: A method for processing a food product is disclosed which overcomes problems associated with coagulation of food products (mostly meat products) undergoing aseptic processing. The method coagulates the food product prior to aseptic processing. The coagulated food product is then separated into smaller particles using various methods. The food product is then subjected to aseptic processing and packaging. The method is especially applicable to thawed meat products such as lamb or beef. The method allows for the aseptic shipment of food products to overseas markets where previously the food product had been frozen to prevent spoilage during shipment.

Abstract: The article of the present invention is an analog of a particular object which has substantially the same size, shape, density and rotational inertia of the object. The analog encompasses a signal generator which may be used to analyze various properties of the object. More specifically, the article of the present invention is an analog of a food particulate undergoing aseptic processing wherein the food particulate is a constituent of a heterogeneous food such as soup or yogurt with fruit. The analog has substantially the same size, shape, density and rotational inertia of the actual food particulate. The analog encompasses a signal generator which may be used to measure the residence time of the analog in a holding tube of an aseptic processing machine. The process of the present invention determines the residence time of a food particulate undergoing aseptic processing wherein the food particulate is a constituent of a heterogeneous food such as soup or yogurt with fruit.

Abstract: The article of the present invention is an analog of a particular object which has substantially the same size, shape and rotational inertia of the object while having the density of the medium of which the object is within. The analog encompasses a signal generator which may be used to analyze various properties of the object. More specifically, the article of the present invention is an analog of a food particulate undergoing aseptic processing wherein the food particulate is a constituent of a heterogeneous food such as soup or yogurt with fruit. The analog has substantially the same size, shape and rotational inertia of the actual food particulate while the article has the density of a fluid. The analog encompasses a signal generator which may be used to measure the residence time of the analog in a holding tube of an aseptic processing machine. The article also has the thermal conductivity of the food particulate.

Abstract: A liquid food product packaging process and apparatus is disclosed. The process may be employed for filling gable top cartons with high acid liquids such as orange juice. The product is heated to a sufficiently high temperature to sterilize the product for a short period of time and then cooled to an intermediate temperature that is sufficiently high to avoid the growth of bacteria, and at the intermediate temperature, the product is placed in unsealed gable top cartons. The cartons are sealed and allowed to cool to room temperature. This process produces a food package that has high seal integrity and relatively low carton distortion.

Abstract: A liquid food product packaging process and apparatus is disclosed. The process may be employed for filling gable top cartons with high acid liquids such as orange juice. The product is heated to a sufficiently high temperature to sterilize the product for a short period of time and then cooled to an intermediate temperature that is sufficiently high to avoid the growth of bacteria, and at the intermediate temperature, the product is placed in unsealed gable top cartons. The cartons are sealed and allowed to cool to room temperature. This process produces a food package that has high seal integrity and relatively low carton distortion.