The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
Heat-Stable Concentrated Milk Product
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FREEZE-DRIED AERATED FRUIT OR VEGETABLE COMPOSITIONS AND METHODS OF MAKING THEREOF
The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.
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ENCAPSULATION OF EXTRACT IN POROUS PARTICLES
A process in which the extract of an extraction process, such as a supercritical fluid extraction process, such as a fugitive extract and particularly an ingestible extract, is recovered by depositing the extract within the pores of a porous particle that is suitable for direct use as a food additive, or as a nutraceutical.
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Conversion Of Citrus Peels Into Fiber, Juice, Naringin, And Oil
Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.
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BEVERAGE PRODUCTION SYSTEM USING CAPSULES
The invention concerns a beverage production system comprising a capsule (1) and a module (2) for producing a beverage from the capsule, the capsule (1) comprising an enclosure (1a) and a rim (1b), and the module (2) comprising: a first capsule engagement member (3), which can be displaced relative to a second, co-operating capsule engagement member (4) between a capsule discharge position and a beverage production position, the displaceable first capsule engagement member (3) comprising member (13) having the shape of a hollow bell, and the capsule (1) presenting an enclosure outer shape that is conformal to at least a portion of the hollow bell shaped member (13) and the capsule presenting a rim (1b) size such that at least a part of the rim of the capsule extends beyond at least a part of the first capsule engagement member (3) once it is engaged in the first capsule engagement member, wherein the displaceable first capsule engagement member (3) comprises retaining means able to create friction with discrete parts of the outer shape of the enclosure (1a) of the capsule, and wherein the module (2) comprises means for engaging the rim (1b) of the capsule extending beyond the first capsule engagement member when the first capsule engagement member (3) is displaced from the beverage production position to its opened capsule-insertion position.
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Spray Nozzle Application to Transfer Flavoring Liquid onto Dry Animal Food
The application of a spray nozzle to delivery flavoring onto dry animal food for the purpose of making the dry food taste better so the animal is more likely to consume. Currently canned, bagged, gravy and leftover foods are used for this purpose, but are messy, smell and require mixing. The invention provides a better and more user friendly way for the animal owner, veterinarian or general to improve the flavor of dry animal food so the animal will consume with no mess, smell or mixing requirements.
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METHOD, SYSTEM, AND APPARATUS FOR AUTOMATED DESTEMMING
A destemmer system may be shown. The destemmer system may have a cleated conveyor belt with a first end and a second end. An orientator system may be above the first end of the cleated conveyor belt. The orientator may have means for placing at least one stemmed object onto the cleated conveyor belt. A vision system may be between the first end and the second end of the cleated conveyor belt. A positioning system may be between the vision system and the second end of the cleated conveyor belt. A destemmer may be at the second end of the cleated conveyor belt.
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APPARATUS AND METHOD FOR MANUFACTURING PRODUCTS
A method of extruding products comprises varying the rate of flow of at least one material (12) through an extrusion aperture in a die (10). The method may be used to produce an extrudate body (16) whose cross-sectional area varies along its length or to produce an extrudate body comprising two or more different materials in which the proportions of the materials varies along its length. Apparatus (11) for carrying out the method comprises an extrusion die (10) defining an extrusion aperture and a material delivery system for delivering the material(s) to the die in a suitable condition for extrusion. A control system is operative to vary the rate of flow of the material. The control system may comprise a flow control mechanism (240) in a supply path for the first material upstream from the die (10). The flow control mechanism (240) may be operative to vary the volume of the supply path and may comprise a fluid actuated resiliently deformable flexible element. The method and apparatus are particularly suited for manufacturing food products, especially confectionery products such as chocolate bars.
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SYSTEM AND METHOD FOR PASTEURIZING AT LEAST ONE LIQUID
The invention relates to a system and method for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped, comprising a supply container (6) for making the unpasteurized product available, an inlet line (8a) for conveying the unpasteurized product, a pasteurization circuit (25) for pasteurizing the product (P), and an outlet line (8b) for conveying the pasteurized product. The pasteurization circuit (25) comprises a buffer container (2) for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container (2).
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Stabilizer for Food Applications
The invention relates to a compound made of microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (CMC) in at least partly colloidal form;with a proportion of CMC of between 5 and 18%, relating to the dry matter;with two qualities of CMC of different degrees of substitution (DS).
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Microemulsion Concentrates and Nanoemulsion Flavorant Compositions For Food Applications
Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.
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NATURAL SWEETENED COMPOSITIONS AND METHODS FOR PREPARING THE SAME
Sweetened compositions and methods for preparing the same are provided herein. The sweetened compositions contain a substantially pure natural sweetener and a sweetener taste modulator.
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Shelf Stable, Brewed Beverage Concentrates And Methods Of Making The Same
Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.
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COMPOSITION COMPRISING CINNAMON
The present invention has as an objective to provide a pureed composition comprising cinnamon, which is of excellent sensory quality, and which is microbiologically safe and stable upon storage, and which rapidly delivers attractive flavours. This objective is met by a pureed water-continuous cinnamon composition, comprising cinnamon, vegetable oil, insoluble fibres and which is acidified. Also provided is a process for preparing said composition.
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Expansion Of Extruded Cereals With Good Source Of Fiber
A cereal composition comprising a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition. The cereal composition is mixed with water and expanded by extrusion to form a high-fiber cereal product. Also, a method of producing a high fiber expanded cereal product comprising the step of combining a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition to form a total cereal composition. The total cereal composition is mixed with water and extruded to form an expanded cereal product.
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NEW MELON VARIETY NUN 02602 ME
The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus, NUN 02602 ME, plants, seeds and melon fruits.
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CUCUMBER VARIETY NUN 55506 CUP
The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 55506 CUP, plants, seeds and cucumber fruits thereof.
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Food patty
A food product having aligned fibers.
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Formed food product
A food product having aligned fibers.
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MICRONUTRIENT SUPPLEMENT
A micronutrient supplement which is made by reacting a metal oxide, or metal hydroxide, or metal carbonate of an essential mineral and an acid and/or a metal salt of an essential mineral containing a digestible binder to form a slurry of micronutrient crystals and a digestible binder and forming agglomerated particles of the micronutrient crystals from the slurry. The agglomerated particles provide a non-dusting, free-flowing micronutrient supplement that can be produced with desired particle sizes and densities so as to be easily mixed with a variety of feed mixtures. The digestible binder in the agglomerated particles reduces the opportunity for interactions between the micronutrient crystals and other ingredients that can be present in complex feed mixtures while allowing release of the micronutrients in an animal's digestive system.
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