Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) dry weight, preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a soy protein micellar mass production route. The supernatant from the coalesced protein micellar mass may be processed to recover additional quantities of soy protein product. The soy protein product may be used for a fortification of soft drinks and sports drinks.

Abstract: A water-soluble organic solvent solution containing a natural ingredient that has been extracted from a natural animal or plant using a water-soluble organic solvent and an aqueous solution are passed through respective microflow channels each of which has a cross-sectional area at a narrowest portion of from 1 ?m2 to 1 mm2; and thereafter mixed by a counter collision. Preferably, the water-soluble organic solvent is removed after the mixing. Also provided are a food, a skin external preparation, and a drug, each of which contains an emulsion or dispersion obtained thereby.

Abstract: The present invention relates to a method for the preparation of a food grade colouring agent by drying one or more coloured vegetable materials selected from the group consisting of red cabbage, beetroot, lemon, black currant, red currant, strawberry, blackberry, blueberry, and saffron under conditions resulting in a predetermined colour. The food grade colouring agent thus obtained can be used for the preparation of coloured food, drinks, pharmaceutical, and cosmetic products.

Abstract: The present invention aims to provide a novel process for producing beer or beer-like beverage in which setting of heating conditions with enhanced flexibility can be allowed and in which hop flavor components can be reduced or eliminated. In the step (a), hop together with a solvent of which amount is, per kg of pelletized raw hop, 25 to 100 liters and an additional amount corresponding to evaporation loss thereof is boiled so that 1 to 15 kg of evaporation loss is attained per kg of pelletized raw hop. In the step (b), the hop-treated liquid matter obtained by the preceding step (a) is added to a raw material liquid, and the mixture of the raw material liquid and the hop-treated liquid matter is boiled.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

Abstract: A brewing system uses a pressurizing apparatus for providing pressure to the system to controllably dispense heated water from the system for brewing. A method of brewing in which a pressurizing apparatus is associated with a water source, controllably pressurizing the water source, controllably dispensing by way of the pressurizing apparatus, water from the water source to use in a brewing process.

Abstract: A method for preparing a food liquid from a food substance contained in a single-use capsule by passing water through the substance. The method includes centrifugally rotating the capsule while introducing water therein to pass the water through the substance to form the food liquid, opening at least one liquid delivery outlet in the capsule which is peripherally offset relative to the center of the capsule, and delivering the food liquid from the at least one liquid delivery outlet to dispense the beverage.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, diluting the concentrated and optionally diafiltered with water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant), and drying the separated soy protein solution to provide the soy protein product.

Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.

Abstract: A method for producing an extract and/or a squeezed liquid, which includes: feeding a food to be extracted and/or squeezed into a crushing apparatus; adding a solvent into the crushing apparatus immediately after and/or while milling the food; extracting and/or squeezing a useful food component of the food into the solvent; and carrying out liquid-solid separation by removing the resulting extracted residue and/or squeezed residue with a continuous solid-liquid separation apparatus.

Abstract: A beverage preparation material (1) comprising a substantially insoluble and water-permeable tiller matrix (3) having a beverage ingredient (2) dispersed therein, wherein a plurality of layers, cells, or individual particles (2) of said beverage ingredient are held in a spaced-apart relationship within said material by regions of said tiller matrix (3). Also provided are beverage preparation pods and capsules (5) containing a beverage preparation material according to the invention.

Abstract: The invention relates to a method for preparing a coffee concentrate, wherein the coffee is subjected to two extractions, while the second extraction is carried out at a higher temperature than the first extraction. The method is suitable for preparing liquid as well as solid concentrates. The method produces a new concentrate that forms a further aspect of the present invention.

Abstract: Method, pad and assembly of pad and holder and beverage preparation, apparatus (1) for providing a beverage provided with a fine bubble froth layer or a beverage at least virtually without the fine bubble froth layer with the aid of a pad (6) with a covering (26) filled with at least a product (28) to be extracted and/or to be dissolved. The method comprises selecting using the pad (6) in a first (A) or a second (B) condition of use, and using the pad (6) according to the selection the pad (6) in the first condition of use (A) or in the second condition of use (B). In the first condition of use (A), a fine bubble froth layer is obtained on the beverage. In the second condition of use (B), a beverage is obtained which is at least virtually free of such a fine bubble froth layer.

Abstract: A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting soy protein source material to solubilize soy protein in the source material and to form an aqueous soy protein solution having a pH of about 5 to about 7, concentrating the aqueous soy protein solution to a concentration of about 50 to about 400 g/L to form a concentrated soy protein isolate, optionally diafiltering the concentrated soy protein solution, and drying the soy protein solution. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks.

Abstract: The present invention provides a flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains one or more absorbent elements.

Abstract: Method for preparing a food liquid from a food substance contained in a receptacle by passing water through the substance using centrifugal forces comprising: driving the receptacle in centrifugal rotation while introducing water in the capsule, passing water through the substance to form a food liquid, collecting the centrifuged food liquid, wherein the receptacle is a single-use capsule and, a flow restriction means is arranged within the flow path of the centrifuged liquid.

Abstract: A pad with a covering filled with product to be extracted and/or to be dissolved, wherein, in use, a fluid such as water is supplied under pressure to the pad, so that the fluid is pressed through the pad for obtaining a beverage which, thereupon, leaves the pad. The pad is provided with a spout opening for generating, with the spout opening, a jet of the beverage which leaves the pad for obtaining the fine bubble froth layer on the beverage wit the aid of the beverage.

Abstract: A method for preparing a beverage or liquid from a food substance contained in a filtering receptacle by passing water through the substance using brewing centrifugal forces. The method includes feeding water into the receptacle, and driving the receptacle in centrifugal rotation to force water to flow through the substance in a centrifugal flow path to the outlet of the receptacle. The receptacle is a sealed capsule which is opened for water to be introduced into the capsule, contains a predetermined dose of food substance and is discarded after use.

Abstract: Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the chocolate source is in a liquid state during mixing. The water miscible solution and the chocolate form a mixture of a water miscible phase, an oil phase, and a solid particle phase. The mixing allows the water miscible components to migrate into the water miscible phase. The mixture is separated to recover the water phase from the oil phase and the solid particle phase. This water miscible phase is the extract of chocolate.

Abstract: The invention relates to a device for extracting a cap (16) comprising a first part (2), a second part (3) which is movable with respect to the second part (2) which is provided with a space for the cap and defines the cap extracting position in a closed position thereof, an introduction and positioning part comprising the cap guiding elements (6, 7) which are arranged in such a way that it is possible to insert the cap by gravity force and position it in an intermediate position and a beverage pouring system (19) in which the second movable part (3) displaces the cap from the intermediate position to the extraction position.

Abstract: A beverage machine having a height-adjustment device that includes a movable support plate for adjusting the position of the recipient relative to at least one beverage outlet. The support plate is movable relative to the at least one beverage outlet. The machine also includes a displacement mechanism for displacing the support plate relative to the outlet. The displacement mechanism includes a motorized driver for driving the displacement mechanism, a controller for controlling the actuation of the driver and which is configured to set a predetermined distance between the outlet and the recipient. A drip-collecting device can also be selectively provided to collect liquid falling from the beverage outlet when the recipient is not present.

Abstract: The present invention refers to extraction methods for classified extraction and separation of vegetal and/or animal ingredients by means of a multi step elution process. Particularly, the present invention refers to separation of vegetal ingredients, so for example for the extraction and separation of hops ingredients, using the vegetal self-cellulose as stationary phase. Furthermore, the present invention refers to the use of thus obtained hops extracts for the production of beers, enriched with and depleted of phyto-hormones, respectively, as well as beers enriched with xanthohumol.

Abstract: The invention relates to a method for the continuous extraction of lactic acid from an aqueous suspension containing solids. According to said method, the aqueous suspension containing solids is brought into contact, in a counter-current, with an organic solvent that is partially miscible with water, in a column provided with filling agents which have a surface consisting of hydrophobic material, in such a way as to form an aqueous phase and an organic phase, such that the organic phase is guided as a dispersed phase in a section of the column comprising filling agents.

Abstract: A method for preparing a drink by passing hot water in a capsule (1), in which first at least one cut (10) extending in a linear fashion is made through the second wall (3) of the capsule (1), substantially without removing material from it. The adjacent portions (11) of the second wall (3) delimiting the cut (10) are then allowed to draw near one another again if necessary, then, by injecting hot water into the capsule, the internal pressure in the capsule is increased to cause at least partial expulsion of the air contained in it substantially without dispensing the liquid, and, then, by deformation of the second wall (3), the adjacent portions (11) delimiting the cut (10) are moved away from one another, allowing the drink to flow out. The invention also relates to an apparatus and a capsule for implementing this method.

Abstract: In a method for extracting products of value from animal or vegetable starting material, a solution is to be created, with which extraction is improved, with regard to both the yield and separation of natural products to be extracted, and management of the method. This is achieved in that soluble constituents are extracted from the starting material in a first extraction step, using CO2, and subsequently, in a second extraction step, other constituents are extracted with compressed hydrocarbons.

Abstract: The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato-based. The invention also relates to the use of a short heat treatment to accelerate low temperature extraction of asparagine from an asparagine-containing sliced food intermediate.

Abstract: Cocoa liquor is subjected to a process whereby the cocoa butter is immobilized by the cocoa solids. This is achieved by forming a suspension of cocoa liquor in an aqueous medium and removing the aqueous medium component of the suspension. The resulting processed cocoa liquor does not leach cocoa butter when subjected to a temperature of 50° C. overnight. The processed cocoa liquor is a useful ingredient in the food industry. It is a particularly useful ingredient for food stuffs where cocoa butter migration causes fat bloom. Replacement of standard cocoa liquor with the processed cocoa liquor of the invention greatly reduces fat bloom in confectionery products.

Abstract: The present invention herein provides syrup extracted from red shiso and having a clear red color. The method comprises the following steps: (1) draining water after blanching raw red shiso; (2) extracting, with water, the blanched red shiso while applying heat; and (3) adding an acid to the extract of the red shiso.

Abstract: A self-heating container (1, 2) to prepare a fresh hot beverage containing a compartment containing a heat-delivering substance (8) to heat the liquid in the device, an airtight compartment (11) containing a measured amount of liquid to be heated, an airtight compartment containing a measured amount of dry matter for preparing a hot beverage, a filter (11) for separating the dry matter from the liquid (optional) and a compartment containing a measured amount of liquid to actuate the heat-delivering substance (8) with the attribute that the heat-delivering substance is actuated (13) simultaneously with the release of the dry matter to the compartment containing the measured amount of liquid to be heated during actuation.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy protein compositions and food products comprising the reduced-fat extracts or reduced-fat soy protein compositions.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, 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 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

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: Cup for the preparation of a liquid product, having an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for a first preparation substance to be placed in the cup. The cup (10) furthermore has an outlet opening (24) for discharging the prepared beverage or dish, and a static mixer (5) which is in liquid communication with the outlet opening. On the side of the inlet opening the cup (10) is provided with a raised edge (65) on the circumference which extends to a predetermined distance (a) above the covering layer (16), so that a space for the accommodation of a body (60) filled with a second preparation substance is produced on the upper side of the cup (10).

Abstract: Cup for the preparation of a liquid product, having a first chamber part (25) for holding a preparation substance, an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for the preparation substance, an outlet opening (24) for discharging the prepared beverage or dish, and a static mixer (5) which is in liquid communication with the outlet opening (24). The static mixer (5) is a multi-step mixer.

Abstract: Cup for preparation of a liquid product, having a first chamber part (25) for holding a preparation substance, an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for the preparation substance, an outlet opening (24) for discharging the prepared beverage or dish, and a static mixer (5) which is in liquid communication with the outlet opening (24). The first chamber part (25) is of a substantially conical shape on an inner side between the inlet opening and the static mixer (5).

Abstract: A method of brewing hot beverage in an drip-type, electric brewer having a brew basket assembly (10) with an outer protective basket made of insulating plastic (12) and an inner basket made of stainless steel (14) nestled within the outer protective basket (12) with a drain hole (30) located opposite an open outlet (20). A removable wire brew basket (32) is supported by four support members (31 ) at the inside surface of the inner bottom (26), and a flow valve (34) is protectively mounted to the inner basket (14) between the open outlet (20) and the drain hole (30) for selectively restricting the drain hole (30) to control a rate of flow of beverage though the drain hole (30) and the open outlet (20). The outer basket insulates the hot beverage within the inner basket to reduce the risk of burning any users who may touch the outside of the brew basket, and the flow valve is adjusted for different rates when different beverages, such as tea and coffee, require different rates for optimum brewing.

Abstract: Invention provides improvement in process of green crop fractionation to provide a route for production of novel phytochemical compositions or ingredients containing natural products contained in green plant material. Primary products of green crop fractionation produced in conventional process are fractionated further by using processes of oil extraction, aqueous acid extraction, aqueous alkali extraction, solvent extraction or are modified further in their form leading to products that are enriched in either oil soluble phytochemicals or water soluble phytochemicals. Most of these products can be used for human consumption directly or as an ingredient of a composition with a minimal further processing. Choice exists of using a process that totally avoids use of volatile organic solvents.

Abstract: It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.

Abstract: The present invention is directed to methods for reducing acrylamides in carbohydrate glycemic foods without the use of chelating compounds, chemicals, carbonyl group blockers, multivalent cation or other additives. The present invention further includes methods for preventing carcinogenic contaminants in cooking oil, by way of managing various factors that contribute to extreme oil degradation, as well as monitoring free fatty acid levels and polar compounds in the oil during high heat frying (e.g., lipid hydroperoxides, polymers, triglycerides, etc.) in order to ensure that the cooking oil is safe.

Abstract: A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane.

Abstract: A disposable packaging form is provided for brewed, hot drinks. The invention allows a user to brew the hot drink, squeeze out the brewed contents, and stir the contents of the hot drink. Each action can be performed multiple times before disposal. In some embodiments, the device of the present invention dispenses sweeteners, creamers, flavorings and condiments. The present invention frees the user of the inconvenience of having to collect, wash, or dispose of the stirrers, squeezers and bags of the hot drink individually.

Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.

Abstract: A pod for preparing a beverage comprising: a rigid or semi-rigid sidewall; a rigid or semi-rigid upper surface containing one more apertures forming an inlet of the pod; a lower surface formed at least partially from filtering material, the filtering material forming an outlet of the pod; the sidewall, upper surface and lower surface together defining a storage volume extending from the inlet to the outlet and containing a water-soluble composition, or a combination or mixture of water-soluble compositions for forming a beverage; wherein the rigid or semi-rigid sidewall maintains a physical separation of the filtering material and the upper surface during use.

Abstract: The invention provides a process and an apparatus for scrubbing vapours generated during the vacuum stripping step of fatty glycerides, said process comprising bringing said vapours in contact with their liquid condensate and extracting said liquid condensate with a polar extraction solvent or solvent mixture.

Abstract: In one aspect, the invention relates to powdered, protein-rich comestibles and methods for producing same. Disclosed are powdered, protein-rich comestibles having a protein content of at least about 65%, a moisture content of less than about 5%, and a lipid content of less than about 10%, wherein the powder has an average particle size of less than about 65 ?m. In one aspect, comestibles can be derived from fish sources. Also disclosed are methods for producing powdered, protein-rich comestibles by isolating soluble proteins from a mixture of water and comminuted raw fish product and drying the isolate to a powder. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

Abstract: A novel plant belonging to the Stevia Rebaudiana Bertoni variety which contains at least 4 parts by weight or more of Rebaudioside A with respect to one part by weight of Stevioside, and allows a sweetener of a good quality to be easily produced from said plant or dried leaves thereof.