Abstract: The present invention relates to a method and device for uniformly heating products, the products (8, 15) being heated by a high-frequency electromagnetic alternating field. The method and the device are characterised in that the high-frequency electromagnetic alternating field for heating the products (8, 15) is produced by means of a semiconductor generator (4). By using a semiconductor generator (4), temperature fluctuations in the event of fluctuating load due to the transport of the products (8, 15) through the heating volume (7, 17) are reduced, so that a more uniform temperature of the products (8, 15) can be achieved in the heating process.

Abstract: An emulsion as an ingredient or additive for producing food products including omega-3 fatty acids, the emulsion including an outer water phase including at least one water soluble antioxidant that is dissolved in water; and an inner fat or oil phase which includes plant oil droplets provided with at least one fat or oil soluble antioxidant and with omega-3 fatty acid ester, wherein the plant oil droplets are respectively provided with a shell made from plant protein.

Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.

Abstract: A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.

Abstract: A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. A projection surface of the ground meat molded blank has a maximum size, such as maximum diameter or edge length, of 2 to 16 cm on the rack or tray of a freeze-drier and a maximum height of 1 to 4 cm in relation to the rack.

Abstract: A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried.

Abstract: The present invention relates to a method of obtaining protein preparations from sunflower seeds as well as protein preparations produced with the method. In the method the sunflower seeds are dehulled to a residual hull content of 5% by weight or dehulled sunflower seeds with a residual hull content of 5% by weight are provided. Mechanical partial deoiling of the dehulled sunflower seeds is carried out through pressing up to a fat or oil content of the dehulled sunflower seeds in the range 10 to 35% by weight. After carrying out one or more extraction steps with at least one solvent, a defatted flour containing protein is obtained as a protein preparation. Both optically and functionally the protein preparation has very advantageous properties which allow it to be used directly in the food product or animal feed sector.

Abstract: The protein preparation produced from rape seeds has a protein content of less than 90% based on the dry mass, has a brightness L*, determined according to CIE-L*a*b* color scale, of at least 70 and also has at least water-binding, oil-binding and emulsifying functionality. The method for producing a protein preparation includes dehulling the rape seeds and a mechanical deoiling process, wherein only part of the oil is separated and/or wherein the process is carried out at a temperature, averaged over the duration of the pressing process, of less than 80° C., and/or an extraction process wherein the amount of non-protein material is reduced in the protein flour and then the grain size is prepared in order to obtain a pourable material having a predetermined particle size distribution.

Abstract: The present invention relates to a biofuel and to a process for production thereof, which biofuel contains at least one fraction of triglycerides, a fraction of monoglycerides, a fraction of diglycerides and a fraction of alkylesters of fatty acids. The biofuel may be obtained by partial transesterification of vegetable oil or vegetable fat and is distinguished in that the mass fraction of alkylesters of fatty acids in the biofuel is smaller than the mass fraction of triglycerides. The fuel is suitable in particular as additive for conventional fuels, may be produced at high yield and can also be used at relatively low temperatures below 10° C.

Abstract: A process is described for preparing a plant protein preparation for a foodstuff. In the process, a proteinaceous vegetable raw material is introduced into a salty, aqueous extractant for the extraction of proteins, whereby a salty plant protein solution is obtained. The proteins are precipitated by lowering the temperature and/or the ionic strength of the plant protein solution and separated from the aqueous extractant as a moist protein-rich substance. The process is distinguished by the fact that the plant protein solution, before or after the protein precipitation step, or the protein-rich substance, before or after introduction into the foodstuff and before finishing the foodstuff, is heated to a temperature of ?45° C. and held at this temperature for a period of time, the period of time and the temperature being chosen so that the use properties and processing properties of the protein-rich substance are not altered by this step.

Abstract: The present invention relates to a plant protein preparation, preferably from lupine protein, and a method for producing the same. The protein preparation consists of an aqueous mixture with a water content >75% by weight and a solid material mass, which contains over 70% by weight of plant proteins, wherein a proportion of the plant proteins are denatured. The preparation has excellent techno-functional properties, is easy to process and displays large-scale stability to fat oxidation. It can be used as an ingredient for producing foodstuffs and as a substitute for commercial plant and animal protein preparations.

Abstract: The invention relates to a method for eliminating unwanted accompanying substances, particularly fragrance, flavor, and colour components, from vegetable proteins. Said method encompasses the following steps: (i) a vegetable raw material is extracted using an extracting agent such that, a vegetable protein extract is obtained; (ii) an inorganic adsorber material is added to the vegetable protein extract, a process in which unwanted accompanying substances, especially fragrance, flavor, and/or colour components, are bonded to the inorganic adsorber material.

Abstract: The present invention relates to a method for producing a protein-containing food ingredient, in which flax coarse meal having a low residual oil content is produced or provided, from which parts of native flax protein and soluble roughage are dissolved or at least dispersed by aqueous extraction in an aqueous phase. The aqueous total extract thus obtained is freed of insoluble flax coarse meal fractions. Subsequently, a flax protein/roughage mixture is partitioned from the aqueous phase, in order to thus obtain the food ingredient. The food ingredient obtained in this way is taste-neutral, is technologically functional and storage-stable, and is distinguished by good protein solubility and outstanding boundary-surface properties.

Abstract: A method for producing sausage products based on fish meat, wherein fish meat is processed with ice to provide a base meat. The ice is at a temperature below minus 10° C. and that at least part of the fish meat comes from a fresh water catfish of the genus Heterobranchia.

Abstract: A method for converting biomass into higher-energy-density solids, in particular carbon, humus or peat, is described. In the method, organic substances from the biomass are suspended in water to form a suspension and at least a part of the suspension to be converted is heated to a reaction temperature and is converted into higher-energy-density solids by hydrothermal carbonization at elevated pressure. The conversion is carried out in a reaction volume which is located underneath the Earth's surface. Uniformity of the product quality and an increase in the economic efficiency of the process are achieved by the method.

Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.

Abstract: The present invention relates to a method for the homogeneous heating of products in which the products are heated in an alternating electromagnetic field, in particular a HF field, whereby first regions of the products are heated more intensely than second regions. The method is characterised in that the first regions are cooled at least before or during heating in the alternating field by additional means and/or measures for heat transfer and/or the second regions are heated by additional means and/or measures for heat transfer. Homogenisation of the temperature profile in food, pharmaceutical and/or cosmetic products is achieved with the present method when heating in a high frequency alternating electromagnetic field.

Abstract: The invention relates to a protein preparation and a method for the production thereof. The protein preparation includes protein particles. A protein particle includes several plant protein molecules with at least one hydrophilic and at least one hydrophobic moiety each. The protein molecules are bound to each other in such a manner that the protein particle has a mainly hydrophobic surface. The preparation allows production of foodstuffs that are rich in protein, that have a pleasant taste, that do not appear to be dry, solid, hard or crumbly, that do not cause increased saliva production and that are easy to swallow.

Abstract: The invention relates to a matrix liquid for producing machining suspensions, a machining suspension produced with the matrix and a method of fractionating the used machining suspension yielded after use. The invention also relates to a homogeneous mixture of a polymer or various polymers and water. The mixture can be used especially advantageously in all technical applications requiring a liquid with lubricating properties. In the present invention, a mixture of water and a thickening agent, respectively a polymer or a multiplicity of polymers, is utilized as the matrix liquid or lubricating liquid. The cutting grains can be separated very easily and quickly from the used machining suspension produced with this matrix liquid; for reuse. Less process water is required and the process water can be simply purified as there is no complicated getting rid of an alcohol charge.

Abstract: The present invention relates to a biofuel mixture comprising a fraction of fatty acid alkyl esters and at least one fraction of bound glycerol in an amount of ?1 wt %, based on the glycerol backbone, and a method and a device for producing said biofuel mixture. The biofuel mixture can be produced inexpensively, can also be utilized as a fuel in diesel engines without additional heating and can be added to conventional diesel fuel.