Abstract: Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature.

Abstract: Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

Abstract: A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a first buffer tank configured to receive the intermediate concentration milk and store the intermediate concentrate milk at a reduced temperature. The system may further have a first finisher evaporator configured to draw the intermediate concentration milk from the first buffer tank and concentrate the intermediate concentration milk producing a final concentration milk. The final concentration milk may be suitable for spray drying.

Abstract: Provided herein are emulsions and particles comprising high concentration of menthol. Also provided is a process for the preparation emulsions and dried particles comprising high concentration of menthol, Gum Arabic and a natural extract comprising saponins.

Abstract: A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Abstract: Disclosed are processes for removing lactose from dried milk products to produce dried protein fortified and/or mineral fortified milk products having a reduced lactose content with minimal use, or even without the use, of membrane ultrafiltration, diafiltration, or additional drying equipment. Additionally, a high lactose-containing stream product is also produced. The dried protein fortified milk products are physically and chemically similar to dried milk protein concentrates and can be used for protein fortifiers in various food applications.

Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.

Abstract: A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.

Abstract: The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration techniques, such as microfiltration and ultrafiltration, are required. By carefully controlling the process parameters, a product is obtained in which most of the major components are within the desired range for an infant formula base product. The invention also relates to products obtainable by the process according to the invention.

Abstract: Shown is a process for manufacturing a fabricated leaf tea product. The process includes the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.

Abstract: The present invention relates to a process for preparing a spray-dried lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. The obtained compositions are preferably for feeding infants and young children.

Abstract: A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product.

Abstract: A method for the manufacture of animal feed supplement, typically a low moisture block (a vitreous/glassy block of carbohydrate comprising additives therein). The method comprises processing a carbohydrate-containing liquid composition to induce cracking and evaporation and thereby form a concentrated liquid composition; and solidifying the concentrated liquid composition to form the animal feed supplement. The carbohydrate-containing liquid composition is processed by continuously feeding the carbohydrate-containing liquid composition into a first (input) end of a thin film processor, subjecting the carbohydrate-containing liquid composition to cracking and evaporation within the thin film processor and continuously removing the concentrated liquid composition from the second (output) end of the thin film processor.

Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.

Abstract: A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a ?-casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.

Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

Abstract: Suggested are substance mixtures, containing (a) at least one starch derivative and (b) at least one bitter principle and optionally (c) stabilizers, characterized in that components (a) and (b) are present in a weight ratio of from 1000:1 to 1:1.

Abstract: Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture 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: Systems and methods for producing a tiger nut beverage are described. The systems and methods may include mixing a tiger nut extract in powder form with one or more additives; combining the mixed tiger nut extract in powder form and the one or more additives with water to create a tiger nut syrup; flash pasteurizing the tiger nut syrup; and mixing the tiger nut syrup with water to create a finished tiger nut beverage. A composition including tiger nut liquid subject to flash pasteurization is also described.

Abstract: Process for the manufacture of a powder containing lutein, powder obtainable by said process and food composition containing said powder.

Abstract: The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

Abstract: The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.

Abstract: Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: Shown is a process for manufacturing a fabricated leaf tea product. The process includes the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.

Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.

Abstract: The present disclosure relates to a process for making a honey product having a low water content as well as honey products obtained using the process. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

Abstract: A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavor of natural honey. During the process, an additional flavor may be added, comprising of additives, natural flavor, artificial flavor and nature identical flavor for example being selected of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavor to the Honey.

Abstract: An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.

Abstract: A process for the production of low-bacteria milk powders having a whey protein nitrogen index (WPNI) of at least 2 is suggested, wherein (a) solids are removed from raw milk in a process known in itself, then the cream is separated, (b) the skim milk such obtained is subjected to microfiltration, (c) the permeate such obtained is pasteurized, (d) the pasteurized permeate such obtained is concentrated to a dry mass of from 30 to 50% by weight and the retentate is discarded, (e) the concentrate such obtained is subjected to thermal treatment for a period of at least 15 seconds at a temperature of at least 72° C., and (f) the thermally treated product is processed to a dry powder.

Abstract: This invention relates to a new process for making fatty acids directly from a feedstock consisting of phytoplankton in water without the need to a) thermally separate, dewater and dry the phytoplankton, and b) extract the immobilized lipids. Our method is much less expensive than the current practice of making fatty acids from phytoplankton, because we bypass the costly and energy intensive operations associated with a) dewatering and drying the biomass, and b) extracting the immobilized lipids. As such, this invention greatly enhances the economic viability of making biofuels and bioproducts from phytoplankton.

Abstract: Publicly available pullulan hard capsule shells present certain drawbacks, notably a non fully satisfactory shell mechanical strength (i.e. shell brittleness) at shell low LOD. Improving this property is a particularly desirable goal for pullulan hard capsule shells. The present invention solves this and other objects by providing new hard pullulan capsule shells and capsules comprising (I) moisture, (II) a mono-, di-, and oligosaccharides free pullulan and (III) a setting system. Also provided are an aqueous composition and a dip-molding manufacturing method for the manufacture of such shells and capsules.

Abstract: The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. In particular, the invention relates to the combined processing of sodium and potassium chloride to produce a low sodium salt composition. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salts, food grade acidulant, and carrier.

Abstract: Suggested are substance mixtures, comprising (a) at least one starch derivative and (b) at least one bitter principle and optionally (c) stabilizers, characterized in that components (a) and (b) are present in a weight ratio of from 1000:1 to 1:1.

Abstract: The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention provides a mineral-peptide chelate comprising a peptide consisting of 2˜18 amino acids and a mineral chelated to the peptide, wherein the peptide can be a hydrolysate obtained by hydrolyzing soybean or other protein materials with proteases, or a product obtained by hydrolyzing soybean or other protein material with proteases and fermentation. The mineral-peptide chelate of the present invention may further comprise a carrier which covers the peptide and the mineral which is chelated to the peptide.

Abstract: Substance mixtures are proposed, comprising (a) polyphenols, flavonoids and/or diterpene glucosides, (b) polysaccharides and optionally (c) saponins with the proviso that the content of arabinogalactan proteins in component (b) is at least 11% by weight.

Abstract: Disclosed are processes for removing lactose from dried milk products to produce dried protein fortified and/or mineral fortified milk products having a reduced lactose content with minimal use, or even without the use, of membrane ultrafiltration, diafiltration, or additional drying equipment. Additionally, a high lactose-containing stream product is also produced. The dried protein fortified milk products are physically and chemically similar to dried milk protein concentrates and can be used for protein fortifiers in various food applications.

Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

Abstract: The present inventors found that the natural flavor intrinsic to soybean is retained more than ever before when soybean is processed to prepare a processed soybean material having a specific lipid content, a dietary fiber content, an acid-soluble component content and a protein content, whereby the present problems were solved. More specifically, the processed soybean material of the present invention is such that, on a solid weight basis, (1) a content of lipid, extracted with a mixed organic solvent wherein a ratio of chloroform to methanol is 2:1, is 10 to 40% by weight, (2) a dietary fiber content is 5 to 40% by weight, (3) a potassium content is 1% by weight or less, (4) a protein content is 30 to 65% by weight, and (5) a sum of ?-conglycinin and 24 kDa protein is 2.4 times or less of lipoxygenase protein in soybean proteins.

Abstract: A bulk material suitable for use in a chewing gum contains at least about 40 wt. % dry basis sorbitol, at least about 7 wt. % dry basis other than sorbitol, and no more than about 10 wt. % water, wherein the bulk material is amorphous and remains amorphous with shear. A chewing gum, comprising: a) a gum base; b) a flavor; and c) a bulk material contains at least 40 wt. % dry basis sorbitol, at least 7 wt. % dry basis polyol other than sorbitol and no more than 10 wt. % water.

Abstract: A food product with Chia vegetable oil as a source of essential fatty acids, obtained by a simple and effective micro-encapsulation method using spray drying under special conditions. The product is highly soluble and oxidatively stable (by micro-encapsulation), odorless and flavorless, and can be used in food preparations or can be ingested alone.

Abstract: Disclosed is a process for manufacturing a fabricated leaf tea product. The process comprises the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.

Abstract: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.

Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives, such as nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.

Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A desiccating device and method providing variable drying conditions allowing the desiccated material to substantially maintain its natural characteristics upon rehydration as well as have a low microbial content. The method provides a process of subjecting the material to ultrasound and flowing hot air or gas for a defined period of time. The ultrasonic frequency, temperature, air flow and time of exposure can be varied to produce the most efficient drying conditions depending on the material to be dried. The apparatus has plurality of drying chambers with forced heated air or gas input and output ducts and ultrasonic emitter. The material passes through each chamber at a pre-determined rate on a perforated conveyor belt in one embodiment of the invention. Optionally, the material may be placed on a drying bed or substrate comprising a number of spheres.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.