Abstract: Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.

Abstract: The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix (1) of aligned and/or non-aligned fibers (2), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates. By means of the claimed method, aging of raw meat can be carried out in a simple manner without having to give up the taste quality achieved by dry aging.

Abstract: The gaseous fluid stream treatment unit for treating a meat product cut into slices comprises an enclosure (7) in which there is a conveyor device (1) with two or more vertical translation sections (9, 10) moving the trays (2) loaded with slices of the meat product in alternating opposite vertical directions, and at least one horizontal translation section (11) transferring the trays (2) from a final end of one of said vertical translation sections (9, 10) to an initial end of the next vertical translation section (9, 10). A gaseous fluid circulation device (8) generates a gaseous fluid stream inside the enclosure (7) in a substantially horizontal direction from a gaseous fluid inlet (12) to a gaseous fluid outlet (13) consecutively traversing said two or more vertical translation sections (9, 10) of the conveyor device (1), subjecting the slices to the action of the gaseous fluid stream.

Abstract: The invention provides methods, apparatuses and compositions for the reduction of pathogenic and/or non-pathogenic organisms in raw meat. The invention includes simultaneously manufacturing and applying to raw meat an activated chlorous agent or other biocidal composition. By simultaneously manufacturing and applying the solution feedstocks such as contaminated components or recirculated used solution that would normally not work, can be used to effectively reduce pathogens in raw meat.

Abstract: The invention relates to methods for reducing off-flavour in milk-related products, said methods comprising the step of oxidizing lactose in a milk-related product to lactobionic acid. The invention further relates to methods of producing packaged, milk-related products, as well as milk-related products produced by the said methods.

Abstract: The present invention pertains to a method of producing caseinomacropeptide (CMP)-containing compositions in high yield and having a very low content of phenylalanine (Phe). More specifically, the method involves subjecting a whey derived feed to a combination of ultrafiltration and subsequent cation exchange.

Abstract: A process for producing colourless vat milk is proposed, in which (a) vat milk is subjected to an ultrafiltration and in the course of this a first permeate P1 and a first retentate R1 are produced; (b) the permeate P1 is subjected to a reverse osmosis and in the course of this a second permeate P2 and a second retentate R2 are produced, (c) the second retentate R2 is treated with an adsorbent and in the course of this a further retentate R2* is produced, (d) the resultant retentate R2* is combined with the retentate R1 and the permeate P2.

Abstract: A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lactose; 2-15% milk protein other than processed soluble caseinate; 35-50% fat; and 3-7% emulsifier. A process for producing the powdered composition by spray drying a dispersion of the ingredients in water is also provided. An instant milk tea powder is also provided, which comprises 15 to 90% of the powdered composition, 2 to 15% of tea solids, 0 to 70% of monosaccharides or disaccharides in addition to those present in the powdered composition, and 0 to 4% of anti-caking agents and/or hydrocolloids and/or flavours and/or high intensity sweeteners.

Abstract: A method of fermenting coffee beans with a Pichia yeast strain.

Abstract: A method and apparatus for producing popping candy which is formed in moulds. A reactor with one or more trays holds the product and one or more moveable transmission mechanisms and one or more lids provided at each end of the reactor act as inlets and outlets. One or more two way valves regulate and maintain inside pressure of the reactor and cooling and heating mechanisms are provided.

Abstract: The present application provides a refrigerated display case. The refrigerated display case may include a tub assembly and a drain system in communication with the tub assembly. The drain system may include an integrated tee joint-drain trap.

Abstract: The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product.

Abstract: A food product including a combination of ingredients comprising 70-80 wt-% solid components and less than 30 wt-% water. The solid components can include IQF, dehydrated components, pureed components, and whole, shredded, crumbled or diced components. The food can be produced by supplying the combination of ingredients; forming a slurry by mixing the ingredients into a relatively homogenous blend; depositing a predetermined quantity of the slurry into a package; sealing the package containing the slurry; and cooking the slurry within the package, wherein a liquid phase of the food is reduced to reach a desired product consistency.

Abstract: A process of making a pet food include providing a core pellet; providing at least one coating material; applying the coating material to the core pellet to form a coated kibble using a continuous fluidizing mixer; wherein application of the coating material occurs at a Froude number range of from about 0.8 to about 3 and a Peclet number greater than about 6.

Abstract: The present invention relates to a silage inoculant consisting essentially of a) at least one obligatory heterofermentative lactic acid bacterial species or strain and b) at least one homofermentative bacterial species or strain which (i) does not reduce growth of a), and (ii) reduces pH fast without producing an excess amount of lactic acid. Further, the invention relates to a method for producing a fermented feed product, said method comprising inoculating a plant material with the silage inoculant according to the invention. It has surprisingly been found that the silage inoculant is effective even if the silage has only been incubated for a period of up to 2 or up to 4 days.

Abstract: A suet cake for use as food for wild birds, comprising a mass of suet and a plurality of edible inclusions provided in the mass of suet, wherein the mass of suet is coloured to produce a high degree contrast with the edible inclusions.

Abstract: A plant for manufacturing long-fiber legume hay and grass hay-based feed pellets for zootechnical use includes a loading station loading predetermined amounts of the hays, a processing station processing the hays to reduce fiber length to a predetermined average value, a mixing station mixing the reduced hays with predetermined amounts of binders and nutritional additives to obtain a dough, a forming station forming the dough which has a collection chamber, a forming die communicating with the collection chamber, and an extrusion passage, a pushing element, held within the collection chamber and feeding the dough toward said passage, an extruder downstream of the pushing element and moving in the collection chamber to cyclically push predetermined amounts of dough into the passage and form a stratified bead of dough, and a breaking system for breaking the bead forming stratified feed pellets. A method of manufacturing long-fiber feed pellets for zootechnical use.

Abstract: A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein.

Abstract: Embodiments herein relate to animal feed preservatives including byproducts containing levulinic acid and methods of making and using the same. In an embodiment, a method of making an animal feed preservative is included. The method can include obtaining an acidic byproduct of a manufacturing process. The acidic byproduct can include at least about 1% by weight levulinic acid or a salt thereof. The method can further include mixing the acidic byproduct with a base to form the animal feed preservative. The animal feed preservative can include at least about 5 wt. % of the acid byproduct. In various embodiments, a method of reducing the amount of mycotoxins formed in an animal feed product during storage is included. In various embodiments, an animal feed preservative or supplement is included. Other embodiments are also included herein.

Abstract: A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material.

Abstract: The present invention relates to a refrigerator (1) comprising at least one fresh food compartment (2) wherein foodstuffs to be cooled are placed, a vacuum compartment (3) situated in the fresh food compartment (2), wherein foodstuffs are placed for being stored without being deteriorated, a pump (4) that enables the air inside the vacuum compartment (3) to be evacuated, and at least one ultraviolet lamp (5) that is situated on the vacuum compartment (3) and that provides sterilization.

Abstract: Nutritional oral compositions are disclosed that contain a nutritional component, such as a macronutrient or a micronutrient. The nutritional compositions also include a chitin microparticle preparation preferably obtained by microfluidization, wherein the chitin microparticles have an average diameter of between 1 and 100 ?m.

Abstract: Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.

Abstract: The aim of the invention is to provide a healthier product which contains less fat and no allergens and which, once cooked in a microwave appliance, is crunchy and does not stick together, such that the resulting popcorn is as homogeneous as possible. For this purpose, according to the invention, instead of coating the corn kernels with oils during treatment, they are instead coated with sunflower lecithin, a much healthier product that can be used to achieve the results mentioned above.

Abstract: A potato piercer having a top assembly with a handle. The top assembly includes a first plate having a bottom surface and a plurality of piercing stakes secured to the bottom surface. The potato piercer further includes a bottom assembly having a second plate and a plurality of piercing stakes secured to the top surface of the second plate. The potato piercer has a housing sized and configured to receive a potato for piercing. The housing has a roof with a plurality of apertures for receiving the top assembly stakes, a floor with a plurality of apertures for receiving the bottom assembly stakes, and a cavity for receiving the potato. There is an actuator assembly operatively coupled to the top and bottom assemblies, whereby a force applied to the handle causes the actuator assembly to translate the potato piercer from a non-piercing configuration to a piercing configuration.

Abstract: Food grade aerogels are used for the impregnation of flavor with the help of supercritical carbon dioxide technology. One or more food grade materials are used for the formation of a food grade aerogel. Supercritical carbon dioxide technology is used both for formation of the aerogel and for impregnating of the formed aerogel with a flavor. Resulting food grade aerogels possess a high flavor loading capacity of up to about 70%, which is well above the average loading capacity of the most common flavor encapsulation technology via spray drying (which are about 20% capacity loading), while maintain the integrity of flavors, particularly top notes.

Abstract: A method for producing granules that contain at least one active ingredient and are stable at ambient temperature, includes successively: (1) preparing a matrix free of an active ingredient by mixing, without the addition of water, an encapsulation vehicle for the active ingredient and a non-aqueous plasticiser compatible with the vehicle and the active ingredient, the encapsulation vehicle and the plasticiser being present in amounts that give the matrix a glass transition temperature higher than the ambient temperature; (2) heating the matrix in an extruder to an extrusion temperature to produce an amorphous melt matrix; (3) injecting the active ingredient into the melt matrix; (4) extruding the melt mass including the active ingredient through a die and cutting granules at an exit point of the die.

Abstract: Active encapsulation compositions which are stable in the glassy state at ambient temperatures are prepared by melt extrusion of a ternary carrier blend comprising of 1) a food polymer, 2) a spice or herb, and 3) a low molecular weight sugar or polyol. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavors and medications.

Abstract: A handheld hydrosol delivery device includes a canister which is at least partially filled with a liquid formulation of one or more liquids and optional particles, and one or more propellants where at least one of the liquids, propellants, particles and combinations thereof is a flavor; a pressure valve which expels at least a portion of the liquid formulation and at least a portion of the propellant from the canister while dispersing the propellant into the liquid formulation forming a consumable flavored hydrosol comprising one or more gases dispersed within the liquid formulation, through a nozzle delivering the hydrosol to a user.

Abstract: The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis, and the culture step is carried out for between about one and sixty days. The food products include stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, monk fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

Abstract: Nobel Stevia Sweetening components are provided. Through the analysis of the components of the nobel Steviol Glycoside included in the stevia extract and/or crystals, not only the quality control of sweeteners, but judgment on the correctness of indication of origin or infringement of right are facilitated since the raw material of the sweetener can be identified.

Abstract: A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

Abstract: A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

Abstract: A method of producing an aqueous extract from tomato agroindustrial waste (tomasa) includes i) milling or grinding solids resulting from the tomato agroindustrial waste (tomasa); ii) solubilizing the solids of i) with a solvent; iii) extracting selected compounds from ii) the solution by ultrasound; and iv) filtering the suspension to separate solids from tomasa aqueous extract; and obtaining tomasa aqueous extract.

Abstract: A diet for altering the nutrient composition of a feeder insect includes a feed composition of feed material and nutrients. The diet is provided in a variety of forms, including as a powder or dry pellet. The nutrients in the diet include a carotenoid, essential fatty acid, and vitamin E in selected quantities and ratios.

Abstract: The present invention relates to fermentable soluble fibers, such as soluble corn fiber (SCF), and its uses in increasing colonic bacteria populations, and edible compositions useful in increasing colonic bacteria populations.

Abstract: A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along, an outer surface the unitary muscle, when formed in the cylindrical shape.

Abstract: The present invention relates to a process for processing liquid egg in order to obtain a ready to eat processed egg product hermetically contained into a container.

Abstract: Fish bone can be ground into nano-scale particles and then mixed with surimi to form a marinade that can be injected into boneless fish fillets or otherwise added to boneless fish fillets to increase the highly bioavailable dietary calcium content, reduce drip loss and cook loss, improve yield, demonstrate improved texture after frozen storage, and/or provide other benefits. The reintroduction of fish bone back into boneless fish fillets can utilize a conventionally discarded natural resource and reduce waste.

Abstract: The invention provides a multi-component homogenous co-crystallized low sodium salt product for food and pharmaceutical use. The salt product of the invention is essentially segregation-free, has low hygroscopicity and is free-flowing. It has good microbial depression properties and good taste. It supplies the functionality of salt (NaCl) in processed foods and it also maintains the microbial safety, nutritional value and taste. The salt product of the invention includes an alkaline and alkaline earth metal chloride component and an ammonium chloride component. An alkaline metal is potassium (K), and optionally also sodium (Na). An alkaline earth metal is Magnesium (Mg) or Magnesium (Mg) and Calcium (Ca) having the sum of the molar ratios 1. The invention provides also a process to produce the salt products of the invention.

Abstract: Lipid soluble tea catechins are found useful in delaying undesirable changes in the color and extending the oxidative stability of meat products, food emulsions and extruded foods. This composition has shown to be effective in maintaining the desirable red color of the meat products, as well as delaying the formation of oxidative byproducts, when compared to untreated meat products, maintaining the low oxidative products in food emulsions and maintaining the low secondary oxidative products and acceptable sensory profiles in extruded foods. This composition also has shown to be effective in delaying the formation of oxidation products in margarine and salad dressing.

Abstract: In conventional defrosting methods such as running water and microwave defrosting, dripping has arisen, affecting flavor and color, and so frozen foods have been evaluated poorly. Also, natural defrosting and refrigerator defrosting require at least two hours, and similarly dripping has arisen and so the reputation has been poor. The objective of the present invention is to perform defrosting of a frozen food such as meat or fish in a short period of time without using thermoelectricity such as electricity.

Abstract: A vegetable washing method capable of separating and splitting impurities and a machine therefor. The method comprises putting fruit and vegetable into a washing basket, then driving the wash basket to rotate by an electric motor so as to force water flow to circulate repeatedly, as a result separating the impurities and the vegetable. The method has the following three technical features of A, B and C, or at least has one of them. A. using a method for preventing the impurities thrown outside the washing basket together with the water from circularly falling into the basket again together with the water to gradually purify the vegetable in the basket; B. using a vortex center draining method to discharge the sewage and impurities; C. using a method for making the vegetable in the washing basket periodically centripetal and centrifugal motion to flip and turn the placement angle of the vegetable in the basket.

Abstract: Devices and methods for mechanically removing portions of individual pieces of produce may include a conveyor configured to transport pieces of produce from an upstream end portion to a downstream end portion on a plurality of spaced, elongate teeth, and a blade assembly disposed at the downstream end portion of the conveyor. The blade assembly may include a cutting edge configured to pass generally parallel to the elongate teeth at a selected distance such that a desired portion of each piece of the retained produce is removed by the cutting edge. The disclosed devices and methods may be particularly well suited for removing the stem or cap portions of strawberries.

Abstract: A food preparation device is disclosed. The food preparation device can include an ingredient combining apparatus to introduce a fluid food ingredient and a solid food ingredient to one another within a package. The food preparation device can also include a mixing apparatus to mix the fluid food ingredient and the solid food ingredient to form a food mixture in the package. In addition, the food preparation device can include a forming apparatus to form the food mixture into a predetermined shape within the package.

Abstract: A vaporisable material for use in a vapour-generating device comprising tobacco having a moisture content of from about 3 to 5 wt %, and further comprising a humectant in an amount of at least 20 wt % is disclosed. The invention also relates to use of the vaporisable material in a vapour-generating device, and to a sealed package containing the vaporisable material and a device containing the sealed package of vaporisable material.

Abstract: A method and device for the plasma perforation of tipping paper, wherein a low temperature plasma is generated on the surface of the tipping paper by briefly ionizing a gas mixture using an energy source that is as close in form to a point as possible, wherein the ionizable gas mixture is locally restricted to a very small surface region of the tipping paper.

Abstract: A cigarette-making machine of the tobacco-injecting type including a housing with an aperture and a compacting chamber in communication with the aperture for receiving loose tobacco, a compacting member mounted for reciprocal up and down motion from an initial position adjacent the top of the compacting chamber toward the bottom of the compacting chamber, an injection spoon mounted for reciprocal lateral movement from a rest position within the compacting chamber across the compacting chamber to transport rod-like compacted tobacco shapes past the ejection side of the compacting chamber, through the nipple and into a hollow cigarette tube, an electrically powered motor, and a dual purpose control disk adapted to be rotated about its axis by the motor to initially move the compacting member up and down in the compacting chamber and then to move the injection spoon across the compacting chamber as the control disk is rotated by the motor.

Abstract: A container comprising a main body and a lid which define a chamber for a recipient product.