Abstract: A system and process for enhancing sensory attributes of a beverage product are described. According to one embodiment, the process comprises providing a consumable beverage. A sonication process is applied to the consumable beverage utilizing a sonication unit. Chemical reactions in the consumable beverage are catalyzed to modify a sensory attribute of the consumable beverage.

Abstract: Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More specifically, the three emulsifier mixture is formed using about 1 to about 40 percent of a first emulsifier which has an HLB of about 6 to about 9, about 20 to about 60 percent of a second emulsifier which has an HLB of 2 to about 6, and about 10 to about 60 percent of a third emulsifier which has an HLB of about 9 to about 22. The mesophase-stabilized emulsions and dispersions are highly stable and convey advantageous mouthfeel and flavor characteristics to the food products they are used in.

Abstract: A computer-implemented method and apparatus for monitoring differentials between a first signal and a second signal. According to a preferred embodiment, the first signal and second signal are sampled for a current sampling interval to provide a current first signal value and to provide a current second signal value. The first signal is compared with the second signal for the current sampling interval to determine a difference indication. At least one of the current first signal value and the current second signal value is repaired if a difference indication is determined and if fewer than a first predetermined number of repairs have been made within a second predetermined number of previous sampling intervals.