Abstract: The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion.

Abstract: Dairy bases, methods of making the dairy bases, and food products comprising the dairy bases are disclosed. The dairy bases comprise a heat-stable dairy protein component, a stabilizer component, an oil component, and a liquid component. The dairy bases comprise a stable emulsion at ambient temperature for at least 14 days after thermal processing. The dairy bases or food products comprising the dairy bases can be thermally processed, such as by retort processing, to produce shelf stable food products that comply with government and/or industry standards for commercial sterility without adversely affecting the color, texture, mouth feel, flavor, thermoplasticity, viscosity, and/or appearance of the dairy bases or food products comprising the dairy bases.

Abstract: Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix in the container. A valve controllably dispenses liquid gas into the confectionery mix in the container while relative motion is imparted to the container and agitator to agitate and admix the confectionery mix and liquid gas while the liquid gas mix evaporates to cool and freeze the confectionery mix, through a transfer of heat from the confectionery mix to the liquid gas and through the latent heat of evaporation of the liquid gas, to produce the frozen confectionery product.

Abstract: A method for preparing a froth from a milk-based liquid from an appliance which includes a tank for receiving liquid that is to be frothed, and in which liquid a rotatable stirrer is positioned, a stand associated with the tank, and a system for driving the stirrer. The stirrer drive system and the stirrer include magnetic elements allowing the stirrer to be rotationally driven magnetically in the tank. At least one disturbance member is also provided to break or prevent symmetric circulation of the liquid about the median vertical axis of the tank.

Abstract: A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free ?-casein, wherein the free ?-casein constitutes more than 45% of the total ?-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 ?m. A process for producing such a frozen aerated confection is also provided.

Abstract: A system and method for reducing protein exudate on meat product. The system utilizes input hoppers and eliminates standing time for the meats. The elimination of a standing time for curing or protein extraction eliminates the ability for visible surface protein exudate to form.

Abstract: A dairy cream related food product comprising dairy cream and a quantity of what is designated a “mother blend”. The mother blend is partially made up of a liquid component of water and/or MFGM buttermilk, and/or whey which comprises the mother blend liquid component. The other part of the mother blend is a quantity of a hydrocolloid fiber ingredient that is intimately mixed in the process with the mother blend liquid. By varying the quantities of the ingredients and also in some instances adding additional ingredients to the end product, variations of the dairy cream related food products are created.

Abstract: Non-sweet binder compositions, food products comprising such binder compositions, and methods of preparing food products comprising such binder compositions are provided.

Abstract: A continuous method and system for processing whole muscle meat employs a mixer housing having a pair of parallel rotating shafts located therein. The parallel rotating shafts have a plurality of mixing elements thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces.

Abstract: A continuous method and system for processing whole muscle meat employs a mixer housing having a pair of parallel rotating shafts located therein. The parallel rotating shafts have a plurality of mixing elements thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces.

Abstract: One embodiment of a food condiment may include yellow mustard, a salad dressing, sour cream, clover honey, dark amber maple syrup, light brown sugar and spiced rum. The yellow mustard, the salad dressing and the sour cream may be mixed to form a first interim mixture. Further, the clover honey, the dark amber maple syrup, and the light brown sugar may be added to and mixed with the first interim mixture, to form a second interim mixture. The spiced rum may also be added to and mixed with the second interim mixture to form the food condiment. Further, disclosed is a method for preparing the food condiment.

Abstract: The present invention relates to a pet food composition comprising an antioxidant component. The antioxidant component can be derived from a decaffeination stream produced during the decaffeination process of coffee beans.

Abstract: A frozen confection comprising from 1 to 15 wt% of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt% of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt% of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt% of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurising and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

Abstract: Methods of making a low-carbohydrate dairy beverage are provided. The method includes the steps of adding specific ingredients in order to obtain a low-carbohydrate dairy beverage having certain nutritional and overall quality characteristics, including one or more of at least the following characteristics: high protein; high calcium; low calories; satisfying flavor, taste, aroma, and/or appearance; and/or extended shelf life. Low-carbohydrate dairy beverages made by such methods are also provided.

Abstract: The invention relates to a method for the production of a food, a food supplement, or consumable good, wherein said good contains a mixture of water soluble carbohydrates, pectin, water, Ca2+ ions and at least one thickening agent. According to the invention, fruit juice concentrate and/or vegetable juice concentrate and/or alcohol are added to the mixture following warming and until the pectin is dissolved and the solution is clear, wherein a product which is ready for consumption and which has a stable shape due to gelatinization is formed when filled into a container, in particular a tube.

Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).

Abstract: A method of controlling a food processor includes retaining in a container cooked rice and sushi dressing in a predetermined ratio, mixing the cooked rice and the sushi dressing in the container to perform a mixing process, and cooling the cooked rice and the sushi dressing with air to perform a cooling process. The mixing process and cooling process are performed intermittently according to a cooling-mixing process, which comprises a plurality of cycles carried out repeatedly. One cycle includes one-cooling operation, having a standstill duration, for merely sending air while keeping the cooked rice without mixing, and another-cooling operation for sending air while mixing the cooked rice. The standstill duration of the one-cooling operation is gradually prolonged in every predetermined number of the cycles.

Abstract: An aerated food product having an overrun of at least 20%, comprising 40-95% water, 5-55% fat, and hydrophobin, wherein the aerated food product has a temperature of at least 50° C.

Abstract: High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperatively define frustoconical, outwardly diverging material flow paths (75, 160, 291) at constant or differing divergence angles of from about 1-11°. The use of diverging tubular sections (44, 146, 162, 268) and screw sections (56, 56a, 152, 168, 276, 278) permits the use of larger die plates (76, 118, 292) with an increased number of die openings (80, 124, 296). This allows significant increases in extrusion production rates. The die assemblies (20, 90, 130, 140, 180, 252) can be used in the production of a wide number of human foods or animal feeds, and particularly aquatic feeds of the floating or sinking variety.

Abstract: A combined particulate solid and liquid container includes a base for holding a particulate solid; and a top removably attached to the base. The top includes a reservoir for holding a liquid and has an opening defined by a lower part projecting downwardly from the reservoir. The top also includes a port door removably attached to the opening and having a thermally-conductive insert projecting upwardly from the port door and into the reservoir when the port door covers the opening.

Abstract: The present invention is directed to a method and apparatus for the rapid preparation of a drink from a frozen liquid which contains high concentrations of nutrients. The method involves increasing the surface area of the frozen liquid and adding the increased area of frozen juice to a suitable amount of additional liquid and allowing it to mix. The apparatus for preparing a drink from the frozen liquid includes a means for increasing the surface area of the frozen liquid by breaking the frozen liquid into a plurality of pieces, and a means for dispensing the plurality of pieces of the frozen liquid into a serving container. Preferably, the apparatus also includes a means for passing an additional liquid through the means for increasing the surface area of the frozen liquid and the means for dispensing the frozen liquid to wash out any residual frozen liquid in the apparatus into the serving container.

Abstract: A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity of the enzyme thereby making the enzyme less effective the direct injection of the enzyme into a dough can increase the acrylamide reduction in food products.

Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of the shafts (14, 16, 74, 76, 106, 108) at rotational speeds and directions independent of each other. Preferably, the speed differential between the shafts (14, 16, 74, 76, 106, 108) is at least about 5:1. The mechanisms (18, 20, 78, 80) are operatively coupled with a digital control device (60) to allow rotational speed and direction control. Preferably, the preconditioner (10, 70, 102) is supported on load cells (62, 100) also coupled with control device (60) to permit on-the-go changes in material retention time within the preconditioner (10, 70, 102).

Abstract: A beverage dispensing system comprises a container, an attachment mechanism, and a cartridge. The container may hold a mixing solution or liquid, such as water, to be mixed with the contents of the cartridge. The attachment mechanism is generally located within the container. The attachment mechanism may comprise an engagement assembly, a piercing portion, and a valve assembly. The engagement assembly may generally receive the cartridge within the attachment mechanism. The piercing portion may generally pierce the cartridge, thereby releasing the contents of the cartridge into the container. The valve assembly may generally open upon engagement of the cartridge with the attachment mechanism. The cartridge generally engages with the attachment mechanism to open the cartridge to be dispensed into the container, thereby combining the contents of the cartridge with the liquid within the container to create a drinkable beverage.

Abstract: The present invention relates to agonists of the hTAS2R14 bitter taste receptor and its role in bitter taste transduction. The invention also relates to assays for screening molecules that modulate, e.g. suppress or block hTAS2R14 bitter taste transduction or bitter taste response.

Abstract: The invention concerns compounds, for use as liquid support and as anticaking agent, and, simultaneously, as nutrient additive in particular for animals, including of precipitated silica and phosphate selected among phosphates of elements of groups Ia or IIa of the periodic table of the elements and rare-earth phosphates, the compounds being in the form of substantially spherical pellets.

Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

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: The present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is preferably naturally high in monounsaturated fatty acids (MUFA). The invention further makes use of carbohydrates having a low glycemic index in place of sucrose. As well as being nutritionally unique, the product achieves a stability, taste and organoleptic quality of a regular frozen dessert such as ice cream comprising regular milk fat and sugar.

Abstract: The present invention relates to a method of treating a whey protein by microparticulation. The microparticulation comprises heat treatment and mechanical processing of the whey protein. The method comprises the steps that the protein concentrate is caused to pass a high pressure pump and that the protein concentrate, at elevated pressure, is thereafter heat treated. After the heat treatment, the protein concentrate undergoes a mechanical processing.

Abstract: An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee beverage base as needed. In particular, a warm coffee-based beverage may be easily and affordably created using the frozen beads.

Abstract: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir the food in the receptacle (2), the appliance being characterized in that the blade (8) includes turnover means (13) shaped to act under the effect of the relative rotary motion to cause at least a fraction of the food to turn over in a turnover direction (D) that presents, in the plane of the rotary motion, a majority component that is radial.

Abstract: A method for making biscuits wherein a dough mixture is dispensed into an agitator. The dough mixture is agitated as it is being dispensed into cavities of a die. The dough mixture is compressed into the cavities of the die by a compression device. The dough mixture is ejected from the cavities of the die by pushing the dough mixture from a top surface of the die out of a bottom surface of the die and onto an apron with an ejection mechanism.

Abstract: The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.

Abstract: A method and apparatus are provided for producing a reconstituted food product. The apparatus includes a co-extruder 11 in which a gelling agent 70 and a setting agent 80 are co-extruded into a process stream of comminuted food pieces in a flow passage, with the gelling agent and setting agent being separated by the process stream. The apparatus includes a static mixer 10 of part cylindrical wall elements 22 with inwardly protruding mixer elements 24 in which the process stream, including the gelling agent and setting agent are mixed and the grain and texture of the food pieces altered to produce a reconstituted food product that resembles whole food. The apparatus includes a tenderiser 200 for pre-treating the comminuted food pieces by compressing them between a stationary plate 202 and a vibrating plate 206 in a tapering cavity.

Abstract: The present invention provides a dairy product which endures cryopreservation for a long period, and also has viscosity suited for use in a dispenser for beverage. An emulsified composition containing a milk fat content, a milk protein content, a disaccharide alcohol and an emulsifier in a certain ratio is prepared. A ratio of each component of the emulsified composition can be obtained by accurately adjusting the amounts of raw materials such as milk, whole milk powders, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powders serving as a milk fat source and a milk protein source; a disaccharide alcohol; an emulsifier; and moisture.

Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.

Abstract: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

Abstract: The present invention relates to a mixing device for mixing a liquid, such as water, with an instant ingredient to form a beverage. The mixing device comprises a mixing chamber and a rotor which, during rotation about the axis of rotation, defines a surface of revolution extending along the circumference of the rotor. The rotor is arranged in the mixing chamber. The mixing chamber comprises a peripheral wall zone having a substantially circular cross section. The peripheral wall zone surrounds the surface of revolution. An outlet duct for discharging the mixture formed is connected to the mixing chamber. The inlet of the outlet duct is provided at the rotor. At least one rotor rib is provided at the peripheral wall zone. This rotor rib extends from the peripheral wall zone in the direction of the surface of revolution of the rotor.

Abstract: The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhydrogenated rapeseed oil and the emulsifier system preferably comprises milk protein and monoglycerides. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include 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: The present invention relates to a method of producing a molded confectionery product, comprising the steps of transferring a fat-containing confectionery mass and a water carrier, blending the fat-containing confectionery mass and the water carrier in a mixer to a substantially homogeneous blended mass, and depositing the blended mass in at least one mould or onto a conveyor belt. The above steps are performed within 60 seconds or less. The apparatus for producing a molded confectionery product comprises channels for transferring of a fat-containing confectionery mass and a water carrier, a mixer for blending the fat-containing confectioner mass and the water carrier to a substantially homogeneous blended mass, and at least one mixing nozzle for depositing of the blended mass.

Abstract: An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure after being frozen in static conditions without the incorporation of gas, comprising food fats, milk derivatives, sweeteners, emulsion stabilizing additives, flavourings, water and any necessary emulsifiers. The product comprises milk fermentation products, containing milk proteins, and a fruit component chosen from juice, concentrate, puree and freeze-dried fruit; it has a food fat content not exceeding 8% by weight; it comprises an ethyl alcohol content of 0.5% to 3% volume/weight and has an acid pH in the range from 2.5 to 5.5.

Abstract: The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the stabilized, high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s), animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enable a more direct utilization of the valuable constituents of whey obtained from cheese production.

Abstract: Various embodiments are directed to methods of operating a food processing device. The food processing device may comprise a blade configured to rotate about a vertically oriented axis. The methods may comprise performing a plurality of rotation cycles. Each rotation cycle may comprise a first period during which the blade is rotated at a first rotation speed and a second period during which the blade is rotated at a second rotation speed. The first rotation speed may increase between successive rotation cycles, while the second rotation speed may be constant across the plurality of rotation cycles. Also, all values of the first rotation speed may be greater than the second rotation speed.

Abstract: An apparatus includes a housing, a heat conductive container for receiving yogurt ingredients, a heating unit installed in the housing and provided with a heating element for heating the container, a cooling unit installed in the housing and provided with a refrigerant pipe for cooling the container by a refrigeration cycle caused by supplying electric power, a stirring unit provided with a stirring blade which is driven by a motor to be rotated in the container, and a control unit configured to selectively control the heating unit, the cooling unit and the stirring unit to make frozen yogurt of the yogurt ingredients. A method includes steps for preparing frozen yogurt using the apparatus, wherein the frozen yogurt is fermented, ripened and frozen under control of the control unit within a single container, for example. In alternative examples, other fermented yogurt and non-fermented ice cream or sherbet products are made using the same apparatus.

Abstract: A beverage stirring device comprising: a frame for supporting the beverage stirring device relative to a work surface, the frame comprising a longitudinal axis extending substantially perpendicular to the work surface; a motor comprising a housing and a drive shaft rotatable relative to the housing, the drive shaft being substantially aligned with the longitudinal axis of the frame; a weight eccentrically mounted to the drive shaft; at least one spring for movably mounting the housing of the motor to the frame; and a container-receiving surface connected to the housing of the motor for receiving a beverage container, the container-receiving surface extending substantially parallel to the work surface and perpendicular to the longitudinal axis of the frame, whereby operation of the motor imparts a gyrating motion to a beverage container seated on the container-receiving surface, so as to stir a beverage contained in the beverage container.

Abstract: Zeolite is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 4% by weight of the composition. The compositions containing zeolite are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not to eat enough food to maintain their health.