Abstract: A method and a device are provided for dispensing multiple portions of a fluid that is stored in a container having a port and a flexible dispensing tube. The flexible dispensing tube includes an inlet and an outlet. The inlet is integrally sealed to the port and a viscoelastic valve is mounted in the outlet. The method includes a compression step and a step of terminating compression. The method also includes a step implemented at the end of the compression step that releases the pressure in a tube portion between a first tube portion and the valve.

Abstract: A method and a device for dispensing multiple portions of a fluid, the fluid being stored in a container comprising a port and a flexible dispensing tube having an inlet and an outlet, the inlet being integrally sealed to the port and viscoelastic valve is mounted in the outlet. The method comprising a compression step and a step of terminating compression wherein the method comprises a further step implemented at the end of the compression step of releasing the pressure in the tube portion between the first tube portion and the valve.

Abstract: An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: A method and a device for dispensing multiple portions of a fluid, the fluid being stored in a container comprising a port and a flexible dispensing tube having an inlet and an outlet, the inlet being integrally sealed to the port and visco-elastic valve is mounted in the outlet. The method comprising a compression step and a step of terminating compression wherein the method comprises a further step implemented at the end of the compression step of releasing the pressure in the tube portion between the first tube portion and the valve.

Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: A method and a device for dispensing multiple portions of a fluid, the fluid being stored in a container comprising a port and a flexible dispensing tube having an inlet and an outlet, the inlet being integrally sealed to the port and viscoelastic valve is mounted in the outlet.

Abstract: Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.

Abstract: An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.

Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages.

Abstract: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: A beverage creamer composition comprises de-bittering agents for reducing or blocking the negative flavor attributes of a beverage, such as artificially sweetened beverages, and coffee. The negative flavor attributes include bitterness, and ashy, or burnt flavors. The de-bittering agent is preferably provided as a blend of sodium salt and potassium salt, a gluconate, a commercial bitter blocker or a combination thereof. Also provided is a beverage system comprising a coffee base component and the creamer composition.

Abstract: The present invention relates to a weight management beverage composition and methods of aiding in weight maintenance by promoting increased energy expenditure (“thermogenesis”) while simultaneously increasing satiety thereby decreasing overall energy intake of persons who consume these compositions. The compositions set forth herein include dry beverage mixes beverage concentrates as well as beverages in ready to drink form so that they can be used in a variety of settings.

Abstract: A process for encapsulating a core material by mixing the core material with an aqueous medium comprising a natural polymer and treating the formed mixture at a pressure of from about 15,000 to 200,000 psi at a temperature of from about 0.degree. to 100.degree. C. to form a gel matrix comprising the core material encapsulated within the natural food polymer and then drying the resulting product.

Abstract: A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to about 85.degree. C. to about 130.degree. C. to form a molten mass. Aroma-containing substrate is introduced into the molten mass to form a molten mixture containing a gas under a pressure of about 2.0 MPa to about 7.0 MPa. The molten mixture is extruded into a pressure zone in which the pressure is greater than the pressure of the gas in the molten mixture and the molten mixture is retained in the pressure zone until it solidifies to form a hardened glass. The hardened glass is ground into coffee particles of size of about 0.5 mm to 3 mm.

Abstract: Coffee aroma gases are conveyed to a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma gas and form finely divided particles of coffee aroma frost suspended in a stream of nitrogen gas, while minimizing contact of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The porous filter is periodically back pulsed to dislodge aroma frost particles collected on the outer surface of the tubular filter, with the particles being recovered for incorporation in soluble coffee products. Condensation of aroma components present in the aroma gas may be carried out in several stages to effect fractionation of the aroma gas.

Abstract: Coffee aroma gases are conveyed to a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma gas and form finely divided particles of coffee aroma frost suspended in a stream of nitrogen gas, while minimizing contact of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The porous filter is periodically back pulsed to dislodge aroma frost particles collected on the outer surface of the tubular filter, with the particles being recovered for incorporation in soluble coffee products.

Abstract: Coffee aroma gases are conveyed to a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma gas and form finely divided particles of coffee aroma frost suspended in a stream of nitrogen gas, while minimizing contact of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The porous filter is periodically back pulsed to dislodge aroma frost particles collected on the outer surface of the tubular filter, with the particles being recovered for incorporation in soluble coffee products.

Abstract: A finely atomized liquid is projected in a stream and dried by contact with drying gas. The drying gas is projected in turbulent flow from opposite sides of the stream such flow being distributed along the length of the stream. The material may be atomized and projected by a jet of gas issuing from a nozzle, and the drying gas may be projected around the jet so that the drying gas meets the entrainment demand of the jet, thereby preventing recirculation of gases outside the jet.