A disposable package having a reservoir filled with an ingredient to be combined with a base liquid. The package has a moulded plastic body with a bottom and a circumferential wall. The package is sealed by a top sealing film. The body has a column at its lower end integral with the centre of the bottom. The top sealing film is such that a base liquid feed lance can passed through the film and engage with the upper end of the column to dispense base liquid into the channel of the column. The column has apertures. The bottom has a multitude of filter holes or discharge openings, and a flexible portion around the column. A bottom sealing film is provided which breaks upon relative motion of the column to the lower operative position, creating one or more outflow openings in the film for outflow of the product from the package.
DISPOSABLE PACKAGE AND SYSTEM FOR PREPARATION OF A LIQUID PRODUCT
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Spray-Dried Compositions and Their Uses
The present invention relates to spray dried compositions of one or more active ingredients dispersed in a carrier of gum Arabic in admixture with a non-ionic surfactant. The compositions are particularly useful for the encapsulation of menthol and can be used to prepare chewing gums and compressed tablets.
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METHODS FOR MANAGING WEIGHT LOSS AND BODY MASS
The invention provides methods for promoting weight loss by an animal, promoting weight loss by an animal while preventing or minimizing loss of lean body mass by the animal preventing a reduction in energy metabolism by an animal reducing the risk of regaining weight by an animal after weight loss, and ameliorating undesirable animal behaviors associated with reduced caloric intake by intermittently feeding an animal a first diet containing calories that meet the animal's maintenance energy requirements and a second diet containing calories that do not meet the animal's maintenance energy requirements. In preferred embodiments, the described feeding pattern and diets are ted in conjunction with one or more weight loss agents.
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POWDEROUS VITAMIN E FORMULATIONS
The present invention relates to improved vitamin E formulations, as well as to the production of such formulations.
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Formula Fortifier
The present disclosure provides a premature infant formula fortifier comprising a protein component, a fat component, and a carbohydrate component, wherein about 10 to about 30% of the caloric content of the fortifier is from protein. Also provided is a composition for administration to premature infants, comprising i) a premature infant formula fortifier comprising a protein component, a fat component, and a carbohydrate component, wherein about 10 to about 30% of the caloric content of the fortifier is from protein, and ii) a premature infant formula. Additionally, the present disclosure provides a method for promoting the growth of a premature infant, comprising administering to the infant a composition comprising i) a premature infant formula fortifier comprising a protein component, a fat component, and a carbohydrate component, wherein about 10 to about 30% of the caloric content of the fortifier is from protein, and ii) a premature infant formula.
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ENZYME GRANULE BLENDS CONSISTING ESSENTIALLY OF SODIUM SULFATE
The present teachings provide ways of improving the distribution of high payload enzyme granules by reducing their size, and by mixing them with size-matched dummy particles containing sodium sulfate. The present teachings also provide methods of using the mixtures.
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Method of Improving Animal Feeds Using Hydrolyzed Lecithins
A specific lecithin composition comprising phospholipids and lysophospholipids is described that can be used as an animal feed additive for the improvement of digestibility parameters and consequently gut health and animal performance. In addition, the mixture possesses useful biological and chemical properties that can be utilized in the animal feed and human food industries. The composition is chemically characterized by means of HPLC-ELSD, HPLC-MS/MS and 31P-NMR and its biological functionalities are fully described.
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COMPOSITIONS AND METHODS FOR CONTROLLING THE WEIGHT OF ANIMALS
Compositions are provided comprising a balance between lysine and essential amino acids and metabolizable enemy. The compositions are useful in methods to prevent or treat obesity in an animal without concomitant loss of lean muscle mass. The compositions may also be user in methods to preserve or to cause a gain in lean muscle mass in an animal in need thereof.
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Processed Cheese With Cultured Dairy Components And Method Of Manufacturing
A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.
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FERMENTED MILK WITH IMPROVED FLAVOR AND METHOD FOR PRODUCING SAME
The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained.
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METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products.
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COMPOSITION FOR A CHIA BASED ENERGY DRINK
Composition for an energy drink based on chia seed able to combine the stimulating properties of compounds such as taurine, caffeine and inositol with the anti-oxidizing benefits of the chia seed, retrieving a traditional beverage, “cool chia” in the form of an industrialized product, allowing for the effective use of the combination of raw materials used for the composition of the beverage benefiting health, in terms of neurologic functions, as it is a stimulant, as well as in terms of weight control, as it is an antioxidant and a low-calorie energy source for the body, controlling cholesterol and triglycerides and regulating the intestine.
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POTASSIUM CONTAINING PREPARATION, PROCESS FOR THE PRODUCTION THEREOF AND USE THEREOF
The invention is directed to a potassium containing preparation or potassium bolus for the prevention or treatment of potassium deficit and optionally other deficit of minerals in ruminants, a process for the production thereof as well as the use thereof. The present invention makes it possible to provide a potassium containing preparation or potassium bolus with a high content of up to 70 wt.-% of potassium salt, based on the total weight of the potassium containing preparation, by adding only a relatively small amount of calcium chloride (15 to 40 wt.-%) and water (10 to 22 wt.-%) to the potassium salt.
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Drinking Vessels
A kit comprising a beverage cup (30), an infusible material used in the preparation of the beverage in a closed compartment within the cup (30) and a drink-through lid (1) for the beverage cup (30) the lid (1) having a filter to filter out the infusible material from the beverage. The drink-through lid (1) comprising a lid body (2) with a drink-through aperture (5) defined in the lid body through which a beverage (40) can exit the lid (1 (while drinking when the lid (1) is on the beverage cup (30). The drink-through aperture (5) comprises an area of the lid (1) in which there is defined at least 20 apertures, the apertures being large enough to allow a beverage to be drank through the lid whilst obstructing passage of a filtrate material (50).
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EDIBLE CUP AND METHOD OF MAKING THE SAME
The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time.
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SYSTEM FOR TREATING A FOOD PRODUCT
System for treating a food product by means of PEF—Pulsed Electric Field—, in which the system comprises a treatment pan (2) and a coupling station (3) i.e. docking station of a PEF-generator; the treatment pan (2) comprising a first (8) and a second (9) passage opening, a removable cover (10), a ground electrode (11), a voltage electrode (12), a first power line (14), a second power line (15), wherein the first power line (14) extends through the first passage opening (8) to the outside and the second power line (15) extends through the second passage opening (9) to the outside; the coupling-station (3) is arranged for receiving the treatment pan (2) in the use position for the treatment of food (7), the coupling station (3) comprises connecting lines (16, 18) to the PEF-generator (17), in such a way that in the use position of the treatment pan (2) a pulsed electric field is transmitted from the PEF-generator (17) to the electrodes (11, 12) in the treatment pan (2).
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SYSTEM AND PROCESS FOR APPLYING SEASONING TO A FOOD ITEM
Systems and methods for applying seasoning or flavoring to food items or products, for example, taco shells, are provided. A seasoning system can include a seasoning hopper or other storage container, a scarf plate, a scalping screen, a conveyor system, and a collection bin. The scalping screen can help reduce clumps in seasoning that falls onto the food items to allow for more even and consistent seasoning distribution. The conveyor system can include a mechanism for tilting or pivoting the food items to allow for application of seasoning to multiple surfaces of the food item as the food items are conveyed under the seasoning delivery system. A method for applying seasoning to food items can include adjusting process parameters such as presentation angle of the food items, throughput, seasoning flow rate, etc. to adapt to varying conditions such as temperature, humidity, and seasoning coverage.
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METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED
A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.
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SYSTEMS AND METHODS FOR PROCESSING EGGS
A method for processing a package of eggs is disclosed which comprises adjusting a position of one or more of the eggs, after the eggs have been placed in the package, so that each of the eggs assumes a particular orientation within the package. In some embodiments, the method may also comprise marking information on a surface of one or more of the eggs after the position of the one or more of the eggs has been adjusted. Additionally, in some embodiments, the position of the one or more eggs may be adjusted using an egg orienter positioned above a conveyor of an egg packing station.
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METHOD FOR PRESERVING MUSHROOMS
The invention relates to a method for preserving Agaricus bisporus mushrooms, other Agaricus spp. mushrooms, or other mushrooms that lose more than 15 wt % upon blanching, wherein optionally a relatively small amount (relative to the amount of fresh mushrooms) of additional ingredients is used, comprising the following consecutive steps: (a) Inserting clean fresh mushrooms in a plastic laminate bag; (b) Subjecting the bag with mushrooms to vacuum at a pressure of about 300 mbar or less; (c) Sealing the bag while keeping the vacuum; (d) Releasing the vacuum, and (e) Treating the bag with mushrooms at a temperature of about 60° C. or more. In this way a commonly used blanching step—applied before packaging—is excluded, by virtue of which energy is saved and the taste and nutritional value is improved. Thus, the mushrooms are of excellent quality with good taste and flavor and well preserved.
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