Abstract: Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.

Abstract: The present teachings provide an approach for energy efficient creation of dilute sterile fluids such as ready-to-drink beverages. To achieve such creation, a beverage processing apparatus may have a sterile liquid concentrate source connected to deliver sterile liquid concentrate and a sterile water source having an inlet connected to receive water and a cold water filter sterilizer connected to the inlet. The apparatus may also have a dilute fluid outlet and an aseptic mixing component. The aseptic mixing component may be interconnected between the sterile liquid concentrate source, the sterile water source and the dilute fluid outlet to: receive sterile liquid concentrate; receive sterile water; and to provide a dilute fluid.

Abstract: Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.

Abstract: The invention relates to a method that reduces limestone scale deposit on surfaces and in heating elements, especially, for drinking water in foodservice vending and dispensing machines without affecting the water quality. The method includes passing the water through metal particulate and polyphosphates to remove minerals therefrom and thus reduce scale deposits upon water contacted portions of such machines.

Abstract: The invention relates to a method that reduces limestone scale deposit on surfaces and in heating elements, especially, for drinking water in foodservice vending and dispensing machines without affecting the water quality. The method includes passing the water through metal particulate and polyphosphates to remove minerals therefrom and thus reduce scale deposits upon water contacted portions of such machines.

Abstract: The invention relates to a method for vending food products in food outlets. The method includes the steps of providing a heating cavity having thermal conductive heating surfaces; placing a container including the food product into the heating cavity, the container engaging at least a first and second surfaces of the thermal conductive heating surfaces; resistively energizing the heating surfaces for heating the food product through conduction of thermal energy to produce a heated food product; and opening the container and serving the heated food product. The invention also relates to a portable, compact and space saving heating apparatus.

Abstract: The invention relates to a method for vending food products in food outlets. The method includes the steps of providing a heating cavity having thermal conductive heating surfaces; placing a container including the food product into the heating cavity, the container engaging at least a first and second surfaces of the thermal conductive heating surfaces; resistively energizing the heating surfaces for heating the food product through conduction of thermal energy to produce a heated food product; and opening the container and serving the heated food product. The invention also relates to a portable, compact and space saving heating apparatus.

Abstract: A heating element assembly in the form of a heating tray and a method of manufacturing heating tray assemblies. The heating tray may be used for defrosting and heating pans such as so-called “half-pans” of frozen food products. The preferred heating tray is configured to fit precisely around a standard thin foil half-pan container, thus optimizing heat transfer between the heating tray and the food product. The varied surface watt density of the heating tray allows for accurate heat placement such that the food product can be evenly warmed while avoiding over warming or burning, particularly at the corners and edges. A preferred embodiment of the heating tray includes two resistance heating elements. The first heating element is a temperature booster used for defrosting and heating, while the second heating element is a maintenance heater to maintain heated food at a serving temperature.

Abstract: A cheese sauce comprising a water-in-oil emulsion containing, based on the weight of the sauce, from 1 to 25% by weight of cheese and from 3 to 10% by weight of a homogenized modified starch or a mixture of homogenized modified and unmodified starch containing up to 40% by weight of unmodified starch based on the weight of the mixture of the starches.