The invention relates to a capsule for use in a device for preparing beverage said capsule being provided with a sealing element comprising a cavity. The invention also relates to an assembly of such a capsule and a device for preparing beverages. The invention further relates to a method for preparing beverages by making use of such an assembly.
Capsule, Device and Method for Preparing a Beverage by Extraction
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FOOD PREPARATION DEVICE
A food preparation device comprising a container, where the container includes an inner portion to receive a food product; a lid to fit atop the container, where the lid includes a plurality of blades arranged radially across the lid; and a press, where the press pushes the food product against the blades and through the lid into the inner portion of the container, where upon passing the plurality of blades an outer layer is removed from the food product. The food preparation device is used to remove the skin from a head or clove of garlic while avoiding excessive touching or handling the garlic itself.
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PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS
The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.
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UNFERMENTED BEER-TASTE BEVERAGE AND MANUFACTURING METHOD THEREFOR
To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage. An unfermented beer-taste beverage provided with good fermentation flavor characteristic of beer can be provided by a method for producing an unfermented beer-taste beverage comprising a step of adding a flavor composition containing a sulfur-containing compound to an unfermented beer-taste beverage to achieve a content of the sulfur-containing compound of 1×102 ppt or more but 1×103 ppt or less.
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ROOM-TEMPERATURE STORABLE CHEESECAKE FILLING
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
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Novel Sweetener ISO-Mogroside V
Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.
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METHODS FOR PREPARING AND COMPOSITIONS COMPRISING PLANT SEED-BASED OMEGA-3 FATTY ACIDS
Provided are methods for preparing, and compositions comprising, plant-based forms of omega-3 fatty acids and lignan, which methods and compositions are exemplified by methods for preparing roasted seed granules, including roasted flaxseed granules, and compositions that comprise one or more roasted seed granules that are prepared by roasting and grinding under specified conditions of temperature and time, as disclosed in detail herein, to enhance one or more desired properties including the digestibility and/or palatability of such seeds and/or the bioavailability and/or stability of omega-3 and other fatty acids that are constituents of those seeds.
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NO SUGAR CONFECTIONERS BLEND COMPOSITION
Disclosed is a no-sugar sweetener composition containing a sugar alcohol such as xylitol, a high intensity sweetener such as sucralose, a starch, and a carbohydrate carrier such as maltodextrin. The sweetener composition, which has fewer calories than sugar or confectioners sugar, has the same look, taste, texture, and flowability of confectioners sugar and can be used in a variety of no-sugar food products such as cookies, cakes, icings and the like.
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EDIBLE FOAMABLE COMPOSITIONS COMPRISING CALCIUM CARBONATE
An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives selected from the group consisting of preservatives, protein, salt, flavoring, coloring agent, sweetener, stabilizer and thickener.
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SWEETENER HAVING SUCROSE-LIKE SWEETNESS, AND FOOD AND BEVERAGE USING SAME
[Problem] To provide a sweetener for obtaining a food and beverage that more closely approximates a food and beverage in which sucrose is used than a food and beverage in which sugar alcohol or an intense sweetener is used. In other words, to provide a sweetener having satisfactory sweetness similar to sucrose, and to provide a food and beverage with low saccharide or sucrose free, and having a quality of taste approximate to when sucrose is used, there being no adverse effect on the flavor of the food and beverage. [Solution] Provided are: a sweetener having a sucrose-like sweetness, comprising sugar alcohol and/or an intense sweetener, and a yeast extract containing a peptide; and a food and beverage containing the sweetener.
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LAVER-SNACK MADE OF LAVER AND CEREAL SHEETS AND PROCESS OF PRODUCING THE SAME
Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.
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STABILIZED AERATED CONFECTION CONTAINING HYDROPHOBIN
A chill, ambient or frozen aerated confection is disclosed whose microstructure is stable to temperature abuse for the frozen case or storage for the chill or ambient case. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization.
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Concentrate Derived from a Milk Product Enriched in Naturally Occurring Sialyllactose and a Process for Preparation Thereof
A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products.
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PROCESS FOR THE DEEP-FREEZING OF A SUBSTANTIALLY FLUID FOOD PREPARATION
A frozen condiment is described, chosen among the group consisting of sauces, pastes, pates, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment; a process for the deep-freezing of a substantially fluid condiment is also described, which involves dividing a substantially fluid condiment into a plurality of drops, which, in a first deep-freezing step, are dosed within a liquid bath at a temperature lower than −150° C., obtaining a plurality of partially frozen granules having a hard and deep-frozen external surface and a soft not completely deep-frozen core, and a second deep-freezing step at a temperature comprised between −30° C. and −90° C., which leads to condiment deep-frozen granules; and subjecting the deep-frozen granules thus obtained to a refining step, wherein at least a part of said plurality of deep-frozen granules is reduced in size thus obtaining a plurality of deep-frozen granules having an average weight of 6.0 g or less, preferably between 1.0 and 5.0 g, and which are essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, preferably between 3 and 15 mm; the process is carried out within a system comprising a dosing device to dose the condiment dropwise, a first deep-freezing section downstream of the dosing device, comprising a liquid bath, at a temperature of −150° or lower, wherein the drops are fed and wherefrom a condiment in the form of partially deep-frozen granules is discharged; a second deep-freezing section, operating at a temperature comprised between −30° C. and −90° C., wherein the granule deep-freezing is completed, a refining device (5) arranged downstream of said second deep-freezing section (4), for the reduction in size of at least part of said deep-frozen granules of condiment (D) exiting said second deep-freezing section (4); and a packaging device.
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UNFERMENTED BEER-TASTE BEVERAGE
An object of the present invention is to provide an unfermented beer-taste beverage which has an appearance with foam like beer, but does not have the characteristic odor common to beers and non-alcohol beer-taste beverages associated with fermentation; an unfermented beer-taste beverage containing a soybean dietary fiber does not have the characteristic odor common to general beers and non-alcohol beer-taste beverages associated with fermentation; when the beer-taste beverage is poured into a glass or the like, a beer-like foam with a good appearance can be formed; the foam arising from the glass is a fine and minute foam like champagne, and the foam arises linearly; in addition, the beer-like foam makes the mouthfeel smooth, and further provides a texture.
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OIL/FAT COMPOSITION
Provided is a fat or oil composition, comprising 50 mass % or more of diacylglycerols satisfying the following (1) to (4): (1) 20 to 92 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; (2) 60 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols; (3) 8 to 80 mass % of a diunsaturated diacylglycerol (UU) in the diacylglycerols; and (4) 20 mass % or more of a total content of saturated fatty acids having 10, 12, and 14 carbon atoms in saturated fatty acids constituting the diacylglycerols.
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Method of Making an Animal Food Product by Customizing the Amino Acid Profile, Increasing Usable Energy Levels, and Improving Digestibility, and Compositions of the Method
The method disclosed herein comprises creation of an enzymatic digest medium containing feathers which may be rendered with a meat material to form a product, or may be dried after digestion has reached a desired level and then mixed with a rendered material. The composition disclosed herein comprises a product which, whether used as animal feed or as an additive or flavor to animal feed, provides a product having at least one of an improved amino acid profile, improved digestibility and more desirable levels of protein, lysine, and ash compared to the same amount of a carrier 22 meat with which it is mixed.
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2-MERCAPTO-5-METHYL-4-HEPTANONE AND ITS USE IN FLAVOR AND FRAGRANCE COMPOSITIONS
The present invention is directed to a novel compound, 2-mercapto-5-methyl-4-heptanone, a process of augmenting, enhancing or imparting taste to a material selected from the group consisting of a foodstuff, a chewing gum, a medicinal product, and toothpaste comprising the step of incorporating an olfactory acceptable amount of 2-mercapto-5-methyl-4-heptanone, and a process of improving, enhancing or modifying a fragrance formulation through the addition of an olfactory acceptable amount of 2-mercapto-5-methyl-4-heptanone.
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COMPOSITIONS AND METHODS FOR IMPROVING REBAUDIOSIDE X SOLUBILITY
Polymorphic and amorphous forms of Rebaudioside X and methods for preparing the same are provided herein. Also provided herein are Rebaudioside X complexes and methods for preparing the same. Sweetener compositions and sweetened compositions comprising Rebaudioside X forms and Rebaudioside X complexes are described, as well as and methods of their preparation. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided herein.
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HIGHLY SOLUBLE STEVIA SWEETENER
A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.
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