The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm2 or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.
Beverage Concentrates
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Coating Compositions for Aluminum Beverage Cans and Methods of Coating Same
A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.
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METHOD AND APPARATUS OF PROGRAMMABLE TEMPERATURE CONTROLLER WITH DUAL PROBES FOR COOKING AND SMOKING OF FOOD
A programmable temperature controller with dual temperature probes for food cooking, comprising: (a) an AC power supply for providing power supply to the programmable temperature controller, a smoker cooker, and a smoke generator, (b) a plurality of temperature probe inputs, (c) a smoker cooker power supply, (d) a smoker cooker cooling fan power supply, (e) a smoke generator control, (f) a plurality of user input keys, and (g) a plurality of information displays, wherein the cooking is divided into several phases and these phases can be terminated by either a predetermined cooking time or a predetermined food internal temperature, and the user uses the plurality of user input keys to program the programmable temperature controller, the programmable temperature controller controls the smoker cooker, and the smoke generator according to the plurality of the temperature probe inputs and cooking duration programmed into the programmable temperature controller to obtain optimal cooking results.
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APPARATUS FOR COOKING AN EGG USING MICROWAVE RADIATION
The invention relates to an apparatus for boiling an egg, said apparatus comprising a device for providing microwave radiation in a confined space, said space further comprising a holder provided with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a first layer surrounding the eggshell, said first layer:—is in heat exchanging contact with the shell of the egg;—has a dielectric constant with an imaginary part, ε″, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and—having a layer thickness d of 1-6 millimetre and varying less than 30% over the egg, or said holder for holding at least one egg assembly adapted for cooking an egg using microwave radiation, said egg assembly comprising an egg having an eggshell which is provided with an packaging surrounding the eggshell, said packaging comprising a first layer which:—enfolds the shell of the egg and is in heat exchanging contact with the eggshell;—has a dielectric constant with an imaginary part, ε″, between 20-500 at a temperature between 0° C.-100° C. and at a microwave frequency of 2.45 GHz, and—has a layer thickness d of 1-6 millimetre and which varies less than 30%, and—said packaging designed to retain the layer thickness of the first layer while said egg assembly is subjected to said microwave radiation to turn said egg into a boiled egg.
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METHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN
A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks.
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Plasma Treated Susceptor Films
A method of making a microwave energy interactive structure includes plasma treating the surface of a polymer film with an inert gas at a plasma treatment energy per unit surface area of the film of from about 0.005 J/cm2 to about 0.2 J/cm2 to reduce the apparent surface roughness of film the polymer film, and depositing a layer of microwave energy interactive material onto the plasma treated surface of the film.
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Product Container Strainer
A single use packing and dispensing technique includes a filter element as part of the packaging to permit a user to drain the packing fluid while retaining the primary package contents such as pickles, olives, canned vegetables, fruit, canned meats, poultry and fish. A strainer may be incorporated into any suitable aspect of the packaging along with a removable sealing element.
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METHOD AND MODULAR SYSTEM FOR PREPARING A GRANULATED CONFECTIONARY PRODUCT FOR MAKING CORES OR PASTILLES
A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavouring unit; each of the centrifugal units having a tubular outer shell having an axis and defining a processing chamber; and a powered shaft housed in the shell, coaxially with the axis, and fitted with a row of appendixes projecting radially from, and connected integrally and interchangeably to, the shaft.
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SLUSH
A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form, an ice-nucleating agent and/or an ice-particle-shape-controlling ingredient are added.
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EMULSIFIED SPREAD BASED ON OLIVE OIL AND/OR OTHER VEGETABLE OILS AND METHOD FOR PREPARING IT
The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require cold storage.
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Plastic Oil and Fat Composition, and Production Method and Usage Thereof
A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in spreadability, oil-off resistance and the like. In the plastic oil and fat composition, a content of PPP is from 5.5 to 12% by weight, a content of PPLi+PLiP is from 5.5 to 15.5% by weight, a content of PPO+POP is from 7 to 20% by weight, and a value of PPO/(PPO+POP) is from 0.55 to 0.7. A method for producing the plastic oil and fat composition is also provided.
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Process For The Production Of Fat-Containing Masses
A process for the production of natural stimulants based on fat-containing masses. To produce the fat-containing mass, the raw materials are fed into an apparatus first. These raw materials are mixed in the apparatus and the required processing temperature and consistency are set. Then the mixed raw materials are liquefied in the apparatus by adding at least one fat and/or at least one oil. Finally, the fat-containing mass produced is pulverized through circulation between the apparatus and a grinding mill. The grinding mill may include two grinding zones. In the first grinding zone, the coarse components are pre-ground. In the subsequent main grinding zone, the pre-ground components are pulverized.
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BROCCOLI LINE BRM-53-5943SI
The invention provides seed and plants of broccoli hybrid RX 05990035 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of broccoli hybrid RX 05990035 and the parent lines thereof, and to methods for producing a broccoli plant produced by crossing such plants with themselves or with another broccoli plant, such as a plant of another genotype. The invention further relates to seeds and plants produced by such crossing. The invention further relates to parts of such plants.
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REDUCED SODIUM SALT
There is provided a process for preparing a reduced sodium salt composition, the process comprising the steps of mixing sodium chloride with one or more sodium chloride substitute complexes, heating the so-formed mixture to form a melt, and cooling the melt to form a solid. The so-formed solid is a fused granular matrix of sodium chloride and one or more sodium chloride substitute complexes. An alternative process is provided in which the sodium chloride and the sodium chloride substitute complex are heated to the liquid phase before they are combined. A reduced sodium salt composition is also provided, in particular a reduced sodium chloride salt obtained from these processes.
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SALTY TASTE ENHANCER
Compounds represented by formula (I): wherein each symbol is as defined in the specification, exhibit a salty taste enhancing activity and are useful as salty taste enhancers for foods and drinks.
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DAIRY PRODUCT AND PROCESS
The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s−1, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition.
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REDUCED SUGAR SYRUPS AND METHODS OF MAKING REDUCED SUGAR SYRUPS
A reduced sugar syrup having an advantageously low viscosity is prepared by hydrolysis of starch or starchy material using a particular type of alpha amylase enzyme which yields a saccharide distribution having a low DP1-2 and low DP11+ content. The DP4 content of the syrup may be favorably increased by using a maltotetragenic alpha amylase enzyme in combination with the aforementioned alpha amylase enzyme. The syrup is useful in the production of food, beverage, animal feed, animal health and nutrition, pharmaceutical, and cosmetic compositions and may be combined with a high intensity sweetener to provide a composition capable of being substituted for conventional corn syrups.
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CHLOROPLAST TRANSIT PEPTIDES FOR EFFICIENT TARGETING OF DMO AND USES THEREOF
The invention provides for identification and use of certain chloroplast transit peptides for efficient processing and localization of dicamba monooxygenase (DMO) enzyme in transgenic plants. Methods for producing dicamba tolerant plants, methods for controlling weed growth, and methods for producing food, feed, and other products are also provided, as well as seed that confers tolerance to dicamba when it is applied pre- or post-emergence.
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SOYBEAN VARIETY DLL1335
The soybean variety DLL1335 is disclosed. The invention relates to seeds, plants, plant cells, plant tissue, harvested products and soybean lint as well as to hybrid soybean plants and seeds obtained by repeatedly crossing plants of variety DLL1335 with other plants. The invention also relates to plants and varieties produced by the method of essential derivation from plants of DLL1335 and to plants of DLL1335 reproduced by vegetative methods, including but not limited to tissue culture of regenerable cells or tissue from DLL1335.
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METHOD FOR MODIFYING THE BLOOMING DATE OF A PLANT
The present invention applies to the field of plant improvements, in particular to the modification of the blooming date thereof, by manipulation of the Prec31 gene.
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