Abstract: A reduced carbohydrate, milk product includes ultra filtered (UF) raw skim milk, water, a fat source, and a protein source. A process for manufacturing such a milk product includes the steps of providing UF skim milk, adding water and a fat source to the UF skim milk to obtain a first combination of UF skim milk, water and a fat source; and adding a source of protein to the first combination to form a second combination. The first combination may include a desired composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat in an amount less than about 3.3% by weight.

Abstract: A device for mixing and/or kneading food products is provided with a container having an inlet, an outlet as well as at least two counter-rotating shafts that extend substantially in the longitudinal direction of the container. Each shaft is fitted with at least one tool, which tool comprises at least one bar that helically surrounds the shaft, which bar is fixed to the shaft by means of spacers. The bar extends substantially as one whole over an operative area of the shaft.

Abstract: The prevent invention provides a novel gas treatment method for a fluid, and a method for producing a milk using the same, which is industrially extremely advantageous in terms of cost and efficiency. A gas treatment method for a fluid, comprises, while discharging a fluid from a fluid discharge port 161 of a two-fluid nozzle 160, crushing the discharge flow into fine droplets by a gas stream from a gas injection port 162, and then allowing the droplets to strike against a flow prevention member 190 and thereby agglomerate, so as to perform a gas treatment (gas addition, gas replacement, deaeration, or sterilization (disinfection)). According to the method for producing a milk, nitrogen is used as the gas stream, whereby homogenization and nitrogen replacement of dissolved oxygen can be performed in one and the same process.

Abstract: The present invention discloses formulations for a snack mixture having a grain component and a high content of fruit or vegetables. Fruit or vegetable based snack chips and various types of dehydrated fruit or vegetable pieces are combined with grain-based snack pieces to provide a nutritious snack mixture.

Abstract: A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0005% by weight of salt. The composition is made by grinding from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, and adding from about 27% to about 65% by weight of a liquefying agent to form a cream. To this cream is added from about 10% to about 19% by weight of a sweetening agent, and from about 0.0003% to about 0.0006% by weight of salt, to form a mixture, which may then be frozen.

Abstract: An apparatus for making, storing, and transporting frozen confections includes a first housing member. A second housing member fits within such first housing member. A mixing member is engageable within such second housing member for mixing predetermined ingredients. A first lid member having an aperture disposed therethrough for receiving a first predetermined end of such mixing member releasably covers such second housing. A motor, connectable to at least one of such first housing member, such second housing member, such first lid member, such mixing member, and a combination thereof, enables at least one of such second housing member and such mixing member to rotate such that such predetermined ingredients are mixed. A securing mechanism secures such motor member to such apparatus. A power source is operably connected to such motor.

Abstract: The invention relates to a drinking container with an interior space (5) for receiving a drinking liquid (14) and a container opening (4) preferably arranged on the top side, into which a closure device (3) with a receiving chamber (9) is provided, the content of which is introducible into the interior space (5). The invention is characterized in that the closure device (3) has an externally threaded part (6) at least in the upper area, which forms a receiving chamber (9) with a bottom cover surface (7) and connection elements (8) disposed therebetween, and the receiving chamber (9) has an introduction opening (22) at least in the bottom area. In that regard, the content of the receiving chamber (9) is releasable by a turning-in process. The drinking container preferably serves for the preparation of an unstable mixed drink of creatine powder (13) and an aqueous drinking solution (14).

Abstract: The invention relates to a method for producing calcium soaps for animal feed. The invention consists of a novel process for producing calcium soaps, comprising the saponification of fats and natural oils with CaO, in which the reaction mass is heated and subjected to reduced pressure. In this way, calcium soaps with a fatty acid content of more than 80% can be obtained without requiring any subsequent washing or concentration process. Said high fatty acid content renders the soaps particularly suitable for use as a component of animal feed. The applicability of said soaps for feed for monogastric animals is improved by adding glycerol and/or another emulsifying agent during the soap production process.

Abstract: Granulated bean paste or “miso” is made by partially drying uncooked bean paste by vacuum freeze drying, thoroughly mixing and then storing the semi-dried bean paste in an isothermal chamber at a substantially consistent temperature within the range of 15° C. to 20° C. for a few days to homogenize the water content in the semi-dried bean paste, then extruding the semi-dried bean paste into an elongated form, and finally cutting and breaking the bean past material to obtain fine particles of granulated bean paste.

Abstract: A process for preparing a feline pet food composition comprising a meat based material having an essentially solid mass that assumes the shape of its container and the feline pet food composition prepared using the process. The pet food composition is characterized as having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after removal from a container.

Abstract: Cyclodextrin inclusion complexes, guest stabilizing systems, and methods for preparing and using the same. Some embodiments of the present invention provide a method for making a guest stabilizing system. The method can include mixing cyclodextrin, a solvent and a guest to form a cyclodextrin inclusion complex. The method can further include adding uncomplexed cyclodextrin to the cyclodextrin inclusion complex to form a guest stabilizing system. Some embodiments of the present invention provide a method for making a beverage that can include mixing uncomplexed cyclodextrin, a guest and a solvent to form a beverage.

Abstract: Disclosed are a food product and a method of preparing the food product. The food product includes at least one fruit and at least one fruit juice. The at least one fruit juice is mixed with the at least one fruit for forming a mixture. Thereafter, the mixture is frozen to prepare the food product. The food product is provided with a food product package.

Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.

Abstract: The 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. The mixing chamber comprises an inlet chamber, a rotor chamber and a pipe bend. The inlet opening of the pipe bend extends in the horizontal plane. The rotor is provided in the rotor chamber. The internal wall of the pipe bend has, on the side of the outer curve, a planar surface which is defined by a first direction and a second direction. The first direction extends in the horizontal direction and the second direction extends at right angles to the first direction, at an angle to the horizontal plane. The planar surface is situated perpendicularly below the inlet opening of the bend.

Abstract: This invention relates to the combination of an alcoholic beverage, such as vodka, gin, rum, tequila, whisky, beer, or wine with Resveratrol, an antioxidant and Sirtuin 1 (SIRT1) and PGC-1? gene activating substance and additives such as sweeteners, masking agents, natural and/or artificial flavoring agents, and/or other additives to eliminate or mitigate any flavoring associated with Resveratrol.

Abstract: Frozen confections having a combination of ingredients that provide outstanding organoleptic properties while at the same time ensuring a low glycemic product for consumption. In one aspect, the invention provides a frozen confection that comprises a natural nutritive sweetener, wherein the sweetener comprises kiwi, at least one glycoside, and at least one carbohydrate. The subject frozen confection is particularly advantageous because it does not significantly stimulate lipoprotein lipase (LPL), the fat storing enzyme. Moreover, the subject frozen confections are pleasing in taste, mouth-feel, and other organoleptic qualities without the use of artificial sweeteners or sucrose or high glycemic sugar.

Abstract: A magnetically aligned scraped-surface heat exchanger and method are provided. A stator includes electromagnetic elements, such as solenoids. A rotor, attached to a shaft of the heat exchanger, rotates within the stator. Sensors detect the position of the rotor, such as a radial or an axial position. The position data is provided to the control circuit. When the position of the rotor is to be re-aligned or adjusted, the control circuit activates or de-activates one or more of the solenoids of the stator to alter or complete a magnetic field through the rotor to re-align the rotor and the shaft attached thereto.

Abstract: The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used as high-fruit-content additives in RTE cereals, baking mixes, toppings, and other food products. The process provides a high degree of efficiency and reduced costs.

Abstract: A method for encouraging the development of new flavors, wherein the method includes the steps of providing a plurality of sets of comestible pieces available for combination experimentation, providing a plurality of predetermined flavor combination suggestions, and encouraging experimental combination of comestibles from different sets. Preferably, each set is characterized by a unique flavor and the flavor of each piece is provided by a predetermined amount of flavoring contained therein. Also preferably, the predetermined amount of flavoring contained in each piece is standardized relative to flavor intensity. Optionally, rewards are given for the development or identification of successful flavor combinations.

Abstract: The present invention relates to a method for flavouring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80° C., in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavouring agent, selected from the group constituted by flavour fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavour fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above.

Abstract: The present invention relates to a new source of high quality plant protein, termed, “quinoa protein concentrate (QPC)”, which contains at least about 50 wt % protein which is food-grade and/or pharmaceutical-grade and methods of preparing such protein concentrates as well as starch, oil, and fiber from quinoa grain. The quinoa protein concentrate of the invention is useful as food ingredients, infant formula ingredients, cosmetic ingredients, pet food ingredients, and animal feed supplements.

Abstract: A composition includes a delivery vehicle including a caloric component, a functional component, and a matrix-forming component, the matrix-forming component being selected from the group consisting of a thickening agent, a gelling agent, an emulsifier, and combinations thereof, each of the caloric component and the functional component being substantially homogenously mixed within the delivery vehicle and being compatible with the matrix forming component. Each of the caloric component, the functional component, and the matrix-forming component has been compatibilized together. The delivery vehicle is arranged and disposed to receive an additive component thereby producing a substantially solid consumable product upon manual agitation.

Abstract: Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Abstract: A frozen confection is provided, having a pH of from 4.7 to 5.5 and comprising (by weight of the confection): 10 to 35% sweeteners; 0.6 to 3% of a buffer; at most 2% protein; and at most 2% fat. A process for making the frozen confection is also provided.

Abstract: A device is described for the production of an aerated and mixed product such as a frozen fruit treat. The device includes an auger that has two threaded sections and two separate shaped sections. In addition, the frozen material is fed to the auger in a right angle direction to the axis of the auger. The device results in a product with improved aeration properties and is fully mixed.

Abstract: High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsaturated ester.

Abstract: The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof and/or powders thereof can be used in the manufacture of such frozen desserts.

Abstract: A beverage whipper, including a whipper disk configured for spinning within the whipper and having a radius is disclosed. The whipper disk further includes a front surface and a plurality of forward-facing concave surfaces that divide the front surface into a plurality of front surface sections. The concave surfaces extend generally radially over more than half the radius and have a circumferential width and a depth, wherein the width is larger than the depth. The front surface sections have a total area that is at least 4-times the total area of the concave surfaces. Also, a beverage dispenser that includes the whipper for forming beverages having crema such as espresso or cappuccino.

Abstract: The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included.

Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.

Abstract: The water holding capacity of meat is improved by agitating the meat at an elevated temperature with the processing solution and by maintaining the elevated temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Abstract: A disposable cartridge (10), which is suitable for use in a process of preparing a beverage, comprises a pump unit (1). A duct system (30) of the pump unit (1) has a first duct (31) and a second duct (32) which merges into the first duct (31), wherein an angle (?) between the ducts (31, 32) is considerably smaller than 90°. In a process of preparing a beverage, a first fluid is supplied by an inlet portion of the first duct (31), and a flow of a second fluid is supplied by the second duct (32). At the position where the ducts (31, 32) meet; a transfer of momentum from the flow of the second fluid to the first fluid takes place, so that an underpressure is obtained, as a result of which the first fluid is put in motion. Furthermore, a joint flow of the first fluid and the second fluid is obtained in an outlet portion of the first duct (31).

Abstract: Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical energy (SME) inputs as compared with conventional processing. The methods preferably involve introduction of very high levels of steam into the extruder barrel (12) during processing, which concomitantly reduces necessary SME inputs required to achieve desired cook and expansion levels in the products. In accordance with the invention, fully-cooked pet foods can be fabricated with SME inputs of up to about 18 kWhr/T, whereas aquatic feeds can be fabricated with SME inputs of up to about 16 kWhr/T.

Abstract: The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber and all of said ingredients are subsequently kneaded. The inventive method is characterised in that it comprises: a vacuum phase during which a vacuum is applied in the chamber; and one or more phases involving the introduction of gas, during which a gas containing oxygen is introduced into the chamber. The aforementioned vacuum phase continues more or less throughout the entire kneading phase, with at least one part of each introduction phase taking place simultaneously with the kneading phase. The invention also relates to a device that is used to carry out said method.

Abstract: The object of the invention was achieved by a processed rice food having an active oxygen-scavenging potential that is produced by preparing a liquid mixture of brown rice powder, soy bean, soymilk or tea powder, and water and heating the mixture at 60 to 90° C. for 30 to 50 minutes.

Abstract: The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit and a source of omega-3 polyunsaturated fatty acids (?-3 PUFA), such as fish-oil, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ?-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk).

Abstract: Procedure for the decontamination of a food liquid from one or more chemical and/or biological contaminants, based on the contact of said liquid with at least a biocompatible membrane, to which antibodies specific for said contaminants are covalently bound.

Abstract: A device for frothing and steaming milk comprises a steamer (1) and a steamer tube (3) connected to a steam conduit (2). The steam conduit (2) is provided with an air feeder port (6) which can be closed off. The steamer tube (3) comprises a temperature sensor (11) for sensing the milk temperature. The device comprises furthermore a controller (13) devised to open/close the air feeder port (6) as a function of the operating mode and/or sensed milk temperature. When the milk is steamed the air feeder port (6) remains closed whilst when frothing the milk it normally firstly remains closed until opened at a predefined milk temperature so that air can be mixed in the flow of steam.

Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.

Abstract: A method of adjusting temperatures of products to a desired product temperature. The method may include enabling the selection of a product, enabling the selection of the desired product temperature, enabling the placement of the product into a temperature adjust device, circulating a liquid or a gas through the temperature adjust device, the liquid or the gas having been cooled to a cool temperature less than the desired product temperature or heated to a warm temperature greater than the desired product temperature, determining when the desired product temperature has been obtained, and ceasing circulation of the liquid or a gas through the temperature adjust device.

Abstract: The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions with crisp texture, reduced fat, and surprising bowl life when used as a ready-to-eat cereal. The present food compositions are also an improvement over previous toppings or snacks, in that the present compositions comprise fewer “fines” or individual grains. Moreover, since the present compositions comprise a dough binder rather than a sugar binder, nutritional supplementation is possible, such as the addition of fiber. Efficient processes are also provided for making the present food compositions. Superior intermediates and end products are therefore also provided.

Abstract: Milk froth generating device for generating milk froth from milk powder (7) and hot water comprises a hot water supply and a water heater. For simply obtaining milk froth of high quality, the milk froth generating device comprises a substantially rotation-symmetrical hot water sprayer head having hot water channels (9, 12) downwardly directed and open at the bottom. Some of them are disposed close to an outer convex surface (10) of the hot water sprayer head and some extending close to a central axis of the hot water sprayer head (1). The hot water channels are connected via a hot water distribution chamber (16) in the hot water sprayer head, and the hot water supply (17) with a hot water pressure generator and the water heater.

Abstract: The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, and can easily and manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.

Abstract: One aspect of the present invention relates to particulate flavouring compositions having, based on the total weight of the composition, 0.1-40 wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids, and 0.1-50 wt % of a lipid material having a melting point above 75° C. These flavouring compositions are particularly suitable for application in food products (including beverages), the preparation of which involves one or more heat processing steps, as well as in confectionery products such as chewing gum. Other aspects of the invention relate to a method of producing a particulate flavouring composition, to a food product containing such a flavouring composition and to a process of manufacturing a reconstitutable food product.

Abstract: Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food product.

Abstract: An improved, dual-shaft preconditioner (10, 70) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76) and permitting selective rotation of the shafts (14, 16, 74, 76) at rotational speeds and directions independent of each other. The mechanisms (18, 20, 78, 80) are operatively coupled with a digital controller (60) to allow rotational speed and direction control. Preferably, the preconditioner (10, 70) is supported on load cells (62, 100) also coupled with controller (60) to permit on-the-go changes in material retention time within the preconditioner (10, 70). The preconditioner (10, 70) is particularly useful for the preconditioning and partial gelatinization of starch-bearing feed or food materials.

Abstract: This invention relates to an emulsifying agent composition for emulsifying a liposoluble color in a foodstuff. This being, it is provided that the emulsifying agent composition comprises at least one lecithin and at least one sugar ester of fatty acids as well as an emulsifying agent composition for the emulsion.

Abstract: A pasteurization/homogenization arrangement with regeneration brings raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is denaturized at 175° F. so that proteins do not deposit out. The product proceeds through a product-product regenerative heat exchanger where it emerges at about 260°. Here a homogenizer serves a timing pump and avoids the need for an additional pump or flow meter for the UHT stage. The homogenized product proceeds to a water-product heater to heat the product to 280° F. The temperature differential at any reference point in the heater and the regenerative heat exchanger is below 20°, and the ratio of rate of water flow to product flow in the heater is below about 3:1. More efficient homogenization is achieved than at the conventional temperature (175° F.).

Abstract: A composition for administration to a subject, such as oral administration to a subject, for example, has been provided. Such a composition may comprise at least one magnesium-counter ion compound. A magnesium-counter ion composition described herein may be useful for any of a variety of applications provided herein, such as maintaining, enhancing, and/or improving health, nutrition, and/or another condition of a subject, and/or cognitive, learning, and/or memory function. A magnesium-counter ion composition provided herein may be useful for administration to a subject presenting magnesium deficiency, mild cognitive impairment, Alzheimer's disease, attention deficit hyperactivity disorder, ALS, Parkinson's disease, diabetes, migraine, anxiety disorder, mood disorder, and/or hypertension. A kit, method, and other associated technology are also provided.

Abstract: In accordance with some embodiments of the present invention, there is provided a content application device for applying content onto the surface of a beverage. The device may include a contenting application head adapted to apply content by agitating the surface of the beverage in a pattern correlated to the content The device may further include a digital controller adapted to receive a content specific signal and to issue control signals to the content application head, such that the content application head is actuated to apply the content onto the surface of the beverage. According to some further embodiments of the present invention, the device according to may include a content application head which is adapted to agitate the surface of the beverage by applying drops of the beverage onto the surface of the beverage or onto the surface of a froth on the beverage.