Abstract: A low acid beverage product such as e.g. coffee, cold brew coffee or nitro cold brew coffee product that is shelf stable for 180 days at refrigerated conditions including a sealed container having a liquid portion and a headspace. The liquid portion has the beverage with oxygen dissolved therein. A method of manufacturing the beverage includes dissolving oxygen and into a cold beverage and packaging the liquid beverage product with oxygen dissolved therein into a sealed container. The liquid beverage product also includes flavorings or sweeteners or milk products in the sealed container and remains free from Clostridium botulinum (C. bot).

Abstract: The present invention pertains to an alcoholic beverage that contains one or more types of steviol glycosides selected from rebaudioside D and rebaudioside M, and has a steviol glycoside content of 0.001-0.5 g/1,000 ml and an alcohol content of 0.5-40.0 v/v %.

Abstract: A lightweight pill container headspace occupying insert apparatus is disclosed that can be configured to conform to the general shape of an inner region of a pill container, such that the insert occupies or fills in the open or headspace the pill container thereby preventing movement of one or more pills or tablets within the container, among other advantages. The insert can include a biasing member having a first end and a second end, a first disc secured to the first end of the biasing member and a second disc secured to the second end of the distal member, wherein the first disc and second disc are configured to substantially align with an interior space of a pill container.

Abstract: This invention provides a polymer, which is preferably a polyether polymer. The polymer may be used in coating compositions. Containers and other articles comprising the polymer and methods of making such containers and other articles are also provided. The invention further provides compositions including the polymer (e.g., powder coatings), which have utility in a variety of coating end uses, including, for example, valve and pipe coatings.

Abstract: A food product is coated within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, and wherein after the solution reaches equilibrium with the food product, the resultant pH of the solution is between about 1 and 4 and in some embodiments subsequently adjusted to between 3.5 and 5.5. The food product thus prepared remains deliciously palatable and safely edible for prolonged periods without refrigeration.

Abstract: A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

Abstract: A manufacturing method of a low-calorie sol food material includes four steps. The first step includes stirring a mixture of water, glucomannan or konjac refined flour or a combination thereof, and a poorly-soluble water absorbent, whereby the mixture is swollen to form a sol substance. The second step includes kneading an alkaline agent into the sol substance to prepare a pH-adjusted sol substance. The third step includes heating the pH-adjusted sol substance under a temperature condition at 70 to 130° C. to make the pH-adjusted sol substance into a gelatinous substance. The fourth step includes cooling the gelatinous substance to a temperature range of 0 to 15° C. to make the gelatinous substance solate.

Abstract: A can bottle in a bottomed, cylindrical configuration, which is constructed of a metal material has a cylindrical side wall and a bottom joined to and integrated with the side wall. The said bottom includes domed portions that flex and extend downwardly and outwardly, and flexed support legs formed by extending a plurality of peripheral edge sites of the domed portions arranged at uniform angles further downwardly and outwardly in a flexed fashion. The bottom satisfies a condition: 1.04?R3/D?1.67 where R3 (mm) is the radius of curvature that defines the curvature of the domed portion at the bottom, and D (mm) is the diameter of the cylindrical side wall. In addition ribs are formed at possible grounding sites of the flexed support legs at said bottom in a direction crossing the radial direction.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

Abstract: A can (1), in particular for conditioning foodstuff, includes a body composed of a bottom element (2) which is prolonged by a lateral wall (3), the interior surface (9) of the body being at least in part made of tin, the tin surface (9) being partially covered with a coat of protective lacquer (10) to prevent the contact between the tin surface (9) and the foodstuff, the lacquerless tin surface, the “exposed”, being intended to come into contact with the foodstuff in order to set free the tin. The exposed tin surface is constituted of a plurality of “exposed” tin zones (11), which are separated, ones from the others, by lacquered zones (12), the exposed tin zones (11) being distributed on the height of the lateral wall (3), in particular to limit the aesthetic impact due to chemical action of the foodstuff on the exposed tin zones (11).

Abstract: A can filling process, the process comprising providing a metal can body (1) having first and second ends, the second end being closed by a peelable lid (2), and supporting the can body (1) from beneath the peelable lid including presenting to the peelable lid a support surface having a pattern embossed thereon. The can body is filled with a product through said first end using a compacting ram such that the peelable lid is pressed against the support surface (3) by the product and said pattern is impressed into the peelable lid (2), and a closure applied to said first end.

Abstract: A system for storing food, including a plurality of food-containing packages disposed inside an endless high-density polyethylene wall for surrounding the plurality of food-containing packages and defining an airtight container. The high-density polyethylene wall is no less than one-quarter inch thick and is formed by engaging a heat source into thermal contact with container rim portion and a lid portion, energizing the heat source to partially melt both the rim portion and the lid portion, disengaging the heat source, and introducing the molten lid and rim portions into pressurized contact with one another to fuse them together to define the airtight container.

Abstract: A can for packaging food, comprising a metal can body and a diaphragm lid (16) formed of lidding material which comprises a multilayer structure with at least an aluminum layer of from 6 to 90 microns thickness and a bond layer for fixing the lid (16) directly to the can body. One method for forming the can forms the lidding material by using an outwardly extending curl (20) at one end of the metal can body as the draw die. Lidding material which is carried by the body maker punch is drawn around the curl of the can body draw die so as to form the lidding material into a cup shape.

Abstract: The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G? value of at least about 4,000 pascals, and a 80° C. G? of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Abstract: The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the second emulsion have a different appearance and texture. Preferably, the first emulsion is a meat emulsion and the second emulsion is a non-meat protein emulsion.

Abstract: The present invention relates to a kit for the preparation of bread and oil or bread and tomato. It is an easy-to-open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a seasoning, for example olive oil. The kit, that is easily transportable, therefore contains what is necessary for the simple and easy preparation a healthy snack such as bread and oil.

Abstract: The wet pet food product of the present invention has more appeal to a consumer and ease of access for a pet. The wet pet food product contains a base food; a first layer; optionally a coating associated with said base food; and wherein said first layer is bonded with the base food.

Abstract: A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.

Abstract: A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.

Abstract: The invention concerns a closure for a cylindrical can (10) The closure includes a flexible member (11) of the easy-open type secured across the open end of the can (10). A rigid, screw cap (22) is screwed over the thus sealed end of the can. An annular, resilient member (24) depending downwardly from the underside of the end wall of the cap (22), engages the membrane (11) in the vicinity of the end flange (18) of the can body (10) thereby strengthening the seal between the membrane (11) and the flange (18). This advantageously permits cooking of the contents of the can with the flexible membrane (11) in situ, thereby giving rise to a can having an easy-open end, the contents of which can are cooked and sterilized using conventional processing lines.

Abstract: A can end that is attached to a metal can body with a bottom end forming a cavity that may be filled with food, liquid, etc. The can end is made of metal with a bead configuration located in the outer circumference of the can end that increases its resistance to deformation when subjected to high pressure cooking environments and assists in preventing the can end from separating along the frangible score.

Abstract: A plural chambered container for storing separately a plurality of substances for mixing prior to opening the container. The container comprises a closed outer container having a side wall, bottom and top. It further comprises an inner chamber with a designated opening area, wherein the inner chamber is operatively attached to the bottom of the outer container. In addition the outer container is filled with a first substance and the inner chamber is filled with a second substance. The outer container is filled with a one substance and the inner chamber is filled with another substance. Upon pressing the side walls of said outer container, the designated opening area is opened thereby causing the substance in the inner chamber to mix with the substance in the outer container.

Abstract: A method of manufacturing a beverage can body with integral hand insulation band (10) or portions (18). The beverage can body (1) having a base (3) and a sidewall (2) and the insulation portion or portions (10, 18) arranged to separate a user's hand from the sidewall (2) of the can body (1) during use. A filled and sealed beverage can, incorporating the hand insulation band (10) or portions (18) may be heat-treated (e.g. pasteurised) as required during the production process and also may be chilled by a user post-production.

Abstract: A can bottle in a bottomed, cylindrical configuration, which is constructed of a metal material has a cylindrical side wall and a bottom joined to and integrated with the side wall. The said bottom includes domed portions that flex and extend downwardly and outwardly, and flexed support legs formed by extending a plurality of peripheral edge sites of the domed portions arranged at uniform angles further downwardly and outwardly in a flexed fashion. The bottom satisfies a condition: 1.04?R3/D?1.67 where R3 (mm) is the radius of curvature that defines the curvature of the domed portion at the bottom, and D (mm) is the diameter of the cylindrical side wall. In addition ribs are formed at possible grounding sites of the flexed support legs at said bottom in a direction crossing the radial direction.

Abstract: Cans, bottles and/or other containers used to hold a carbonated beverage can include internal features to promote and/or control bubble formation.

Abstract: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is prevalent in aseptically sterilized packages, and thus helps maintain product stability over time.

Abstract: Provided is a carbonated drink having a high gas pressure which has improved bubble qualities and enhanced drinkability, is packaged in a container having a resealable cap, maintains a refreshing sensation, a light flavor and a pleasant cooling sensation expected in a carbonated drink having a high gas pressure even when opened and recapped and stored. The carbonated drink is a container-packaged carbonated drink, contains a condensed phosphate(s) in a concentration of 50 ppm or more and less than 2000 ppm, and has a gas pressure of 2.0 to 5.0 kg/cm2.

Abstract: The invention encompasses compositions and methods for improving animal health and in certain embodiments to compositions and methods for improving hepatic and immune function in aged felines.

Abstract: A red chili sauce formulation which does not contain fried roux is prepared from other traditional ingredients and rather than fried roux, comprises malted barley flour.

Abstract: A container has a product chamber for containing a product. The product chamber has a product opening that opens into the exterior. A closure member is releasably mounted on the product opening. The container further includes an additive chamber for containing an additive, and a pressure valve that connects the additive chamber and the product chamber with each other. The pressure valve has a closed position when the pressure inside the product chamber is higher than the pressure inside the additive chamber, and an open position for discharging additive from the additive chamber into the product chamber when the pressure inside the product chamber is lower than the pressure inside the additive chamber. The pressure inside the product chamber is higher than the ambient pressure and the pressure inside the additive chamber is both lower than the pressure inside the product chamber and higher than the ambient pressure.

Abstract: The present invention provides for caramel flavored confections, chews, hard candies or caramel flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction and cardiovascular health and removal of cholesterol from the bloodstream can be accomplished within certain compositions of this invention. Specific ratios of ingredients create a taste, texture, to mouthfeel, and rich flavor similar to a high milk fat or butter fat based caramel without the negative health ramifications of high milk fat based type caramels. Additionally, the method for preparing a caramel flavored confection, chews, and milk with these improved health characteristics, taste profile, and dietary benefits are covered.

Abstract: The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein (A) a concentration of chlorogenic acids is not less than 0.1% by mass and less than 0.14% by mass, (B) a mass ratio of chlorogenic acids/tannin (FOLIN-DENIS method) is in the range of 0.6 to 1.0, and (C) a mass ratio of dichlorogenic acids/chlorogenic acids is in the range of 0.07 to 0.16.

Abstract: A composition for coating food cans is disclosed. The composition comprises a polyester, an acrylic copolymer and a crosslinker; the polyester and acrylic copolymer have been compatibilized in some way, such as through graft copolymerization. Methods for compatibilizing acrylics and polyesters are also disclosed as are methods for coating cans using compositions comprising acrylic and polyesters.

Abstract: A ready-to-drink beverage has an alcohol content of about 5 to about 9 percent by volume, at least 90% of which is provided by a malt-based alcoholic composition. The malt-based alcoholic composition has little or no hop flavor, as quantified by a Hop Aroma Component Profile value less than or equal to 0.05 microliter per liter.

Abstract: The invention relates to canned fruits containing a sweetener compositions formed acesulfame-K and sucralose in a weight ratio ranging from 70/30 to 98/2. In addition, the invention relates to processes for at least partially replacing sucrose (sugar) in canned fruit, and make-up solutions containing the inventive sweetener compositions.

Abstract: An insert for insertion into a pressurized container for liquids has a component chamber for receiving an active substance and a pressure chamber for introducing the active substance into the liquid when opening the container for liquids. The pressure chamber has at least one small outer bore. The insert is freely movable in the container for liquids but has such a stable floating position on a surface of the liquid within the container for the liquids that the outer bore always points upwardly and optimizes a pressure compensation with the environment. After opening the container for liquids, the resulting relative overpressure in the pressure chamber in relation to the released pressure in the container for liquids effects an opening of the component chamber.

Abstract: A new finished feed for domestic pets is proposed, containing at least one guanidinoacetic acid component as the active component with regard to nutritional physiology. The new finished feed which preferably has a water content of >8% by weight, can be produced in an extremely economical manner, wherein the main component has a significantly higher stability during passage through the gastrointestinal tract and is therefore only converted into creatine under physiological conditions. For this reason the guanidinoacetic acid is also utilized to a high degree by the target group which is in particular cats and dogs.

Abstract: A can for packaging food, comprising a metal can body and a diaphragm lid (16) formed of lidding material which comprises a multilayer structure with at least an aluminium layer of from 6 to 90 microns thickness and a bond layer for fixing the lid (16) directly to the can body. One method for forming the can forms the lidding material by using an outwardly extending curl (20) at one end of the metal can body as the draw die. Lidding material which is carried by the body maker punch is drawn around the curl of the can body draw die so as to form the lidding material into a cup shape.

Abstract: A packaging system for food stuff comprising a primary container and a secondary container wherein said primary container is adapted for enclosure of said secondary container; said secondary container attached to an openable portion of said primary container.

Abstract: A method is disclosed for producing shelf-stable guacamole. A number of hurdles to the contamination of the guacamole are put into place during mixing, packaging, and post-packaging processing. Antimicrobial additives are added during mixing. The amount of oxygen allowed inside the guacamole container is reduced during packaging. After packaging, the guacamole is subjected to high pressure and mild thermal processing.

Abstract: A filled two-piece aluminium can contains a wine that has less than 35 ppm of free SO2, less than 300 ppm of chlorides, less than 800 ppm of sulfates, and less than 250 ppm of total sulfur dioxide. The can is sealed with an aluminium closure such that the pressure within the can is at a minimum value necessary to prevent buckling of the can, typically 20 psi. The inner surface of the aluminium can is coated with a corrosion resistant coating.

Abstract: A spreadable fruit preparation having a low content of soluble solids contains fruit, sugar, citric acid, and pectin. The percent by weight of total soluble solids of the spreadable fruit preparation is less than 50 percent, the sugar content of one mL of the spreadable fruit preparation is less than about 0.634 grams of sugar per mL of the spreadable fruit preparation, and the caloric content is less than about 2.536 kilocalories per mL of the spreadable fruit preparation.

Abstract: A beverage container for a carbonated beverage includes a floating hollow insert (1) comprising an upper moulding (2) and a lower moulding (3) defining a chamber for containing gas, a first one-way duck-bill type valve (4) integrally formed with the upper moulding (2) at the bottom of a down pipe (6) and arranged to allow gas to enter the chamber and a second duckbill valve (5) integrally formed with the lower moulding (3) and arranged to allow gas to exit the chamber and be jetted into the beverage upon opening the beverage container.

Abstract: The invention provides a container of substantially form-retaining material, for instance aluminum, steel or other metal, or PET (polyethylene terephthalate) or other plastic, for a liquid, which must be provided prior to consumption with a foaming head, such as chocolate milk, cappuccino, milkshake, which container comprises: a circumferential wall; a base which is connected along its whole periphery to this wall or is integrally formed therewith; a cover which, after filling of the container with the liquid, is optionally arranged on the side remote from the base and which is connected to this wall along its whole periphery; and; a cartridge present in the container and in the filled and closed situation of the container at least partially filled with a gas under pressure serving as foaming medium in the wall of which cartridge is situated at least one continuous hole for passage of gas.

Abstract: Packaging for a can containing ground roasted coffee packed under atmospheric pressure and having a flexible peel-off lid which is vented to allow the escape of a buildup of carbon dioxide gases. A spacing structure prevents the vent valve in the lid from being closed by contact with the plastic overcap. The spacing structure may include bosses on the overcap which engage the vent valve or a pocket in the overcap which allows the flexible lid to reach a maximum height without engaging the overcap. A permanently opened passageway may be provided between the plastic overcap and the rim of the can to further facilitate the escape of carbon dioxide.

Abstract: A method for depositing a low dielectric constant film is provided. The low dielectric constant film includes alternating sublayers, which include at least one carbon-doped silicon oxide sublayer. The sublayers are deposited by a plasma process than includes pulses of RF power. The alternating sublayers are deposited from two or more compounds that include at least one organosilicon compound. The two or more compounds and processing conditions are selected such that adjacent sublayers have different and improved mechanical properties.

Abstract: A device and method for adding the perception of flavoring to a product that is consumed from a receptacle. The device is a cover for a receptacle, wherein a person can drink from a receptacle through the structure of the cover. At least a portion of the receptacle cover is scented with a desired fragrance. Furthermore, the scented portion of the receptacle cover enters the mouth when a person is drinking through the receptacle cover. As the scented portion of the receptacle cover is taken within the mouth, the receptacle cover scents the air contained within the mouth. By scenting the air inside the mouth, the nose is saturated by the desired fragrance and a more effective olfactory sense deception is obtained.

Abstract: A multi-tier fabric loading harness for installing a fabric onto a papermaking machine. The loading harness has a first portion with a supporting rigid member that attaches to an end of the fabric in the cross-machine direction and a plurality of apertures spaced across its width. The first tier is formed by a rope sequentially laced through the apertures to form self-aligning loops. A second rope is sequentially laced through the loops of the first tier to form self-aligning loops for a second tier. A pull ring gathers the loops of the second tier and is used to pull the fabric onto the papermaking machine.

Abstract: A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy which makes up about 20% to about 40% of the base layer. The upper layer, which provides about 20% to about 80% by weight of the pet food product, is a substantially solid foodstuff. The substantially solid foodstuff is capable of supporting the base layer when the pet food product is inverted. The separation between the layers is clear and distinct.