The present invention relates to a modular capsule kit for preparing a beverage by centrifugation of a capsule in a centrifuging brewing device upon liquid injection into the capsule and by rotating the capsule about its central axis in the device, the kit comprising at least two capsule types (1a,1b,1c,1d,1e) having:—interface heads (2) comprising a flange-like rim portion (3) and a transversal wall (4) having a central liquid inlet (5) and peripheral outlet openings (6), and—bottom closures (8,8′) designed for being individually connected to the interface head (2) to enclose an ingredients compartment (9) of predefined volume, wherein the volumes of the ingredient compartment (9) of the at least two capsules (1a,1b,1c,1d,1e) differ as a result of the selection of the bottom closure and/or its particular connection to the interface head.
MODULAR CAPSULE KIT WITH VARIABLE VOLUME
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CAPSULE FOR THE PREPARATION OF A BEVERAGE BY CENTRIFUGATION WITH A SEALING FLANGE
A capsule (1) comprising •a side wall (2a), a bottom wall (2b), a mouth opening (2c) and a flange-like rim (2d) extending outwardly, and •an upper wall (3) attached to the flange-like rim (2d) and/or to the side wall (2a) and at least partially covering the mouth opening (2c) •the upper wall (3) comprising a central liquid inlet (6) for injection of liquid in the capsule and a peripheral portion of wall (3a) comprising outlet apertures (5) for beverage to leave the capsule and •an annular engagement portion (10) located at least between the peripheral portion (3a) and the inlet (6) and arranged to form an inwardly protruding inlet flange (7) by a predefined design or by deformation upon introduction of a dedicated injection member (20) of a beverage preparation device through the inlet (6); such inlet flange (7) providing a liquid-tight sealing interaction with the outer surface of the injection member (20).
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LOW CALORIE NUTRITIONAL COMPOSITIONS FOR MAINTAINING METABOLIC BALANCE
The present invention provides nutritional compositions (for example, sensorially acceptable nutritional compositions) that comprise a fruit component, a fiber component, and a micronutrient component. Also provided are methods of making and using the nutritional compositions.
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HIGH PROTEIN NUTRITIONAL COMPOSITIONS AND METHODS OF MAKING AND USING SAME
Nutritional compositions having high amounts of protein and low ratios of omega-6:omega-3 fatty acids, and methods of making and using the nutritional compositions are provided. The nutritional compositions include an increased amount of protein, and a low ratio of omega-6:omega-3 fatty acids to provide a patient with adequate amounts of protein for the preservation of lean body mass, while reducing inflammation associated with administration of pro-inflammatory drug formulations such as propofol. The nutritional compositions also help to avoid potential complications associated with overfeeding of an enterally-fed patient being treated, or having been treated, with high fat medications such as propofol. Methods of making and using such nutritional compositions are also provided.
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COMPOSITION WITH SYNBIOTICS
Nutritional compositions with health benefits comprising bacterial strains and galactooligosaccharides are disclosed.
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MEAL INTENDED FOR HUMAN CONSUMPTION
This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fibre; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.5 g lactose; (f) at least 20, preferably at least 30, most preferably at least 40 mg of any one flavonoid aglycone; and (g) at least 30, preferably at least 40, most preferably at least 50 mg of any one flavonoid glucoside; wherein the meal comprises 75-1000 mg of total flavonoid aglycone and flavonoid glucoside, wherein the meal comprises no more than 250 mg of any one flavonoid aglycone, wherein the meal comprises no more than 250 mg of any one flavonoid glucoside.
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REDUCED CALORIE INFANT FORMULAS CONTAINING SPECIFIC WHEY TO CASEIN RATIOS
The present disclosure is directed to nutrition systems including at least a first and a second reduced calorie infant formula having varying whey to casein protein weight ratios for reducing inflammation-related diseases later in life. Particularly, the nutrition systems may be administered to a newborn infant to reduce the risk of obesity later in life.
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CHEWING GUM COMPOSITIONS BASED ON DRIED FRUIT POWDERS
Dried fruit powders are used as a replacement for current bulking agents used in chewing gum, such as polyols or sucrose, thereby providing healthier chewing gum options to consumers with real fruit taste.
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PIZZA DOUGH COMPRISING MALTED BARLEY FLOUR
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough.
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USE OF AMYLASE ENZYME
The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.
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MILK-BASED COMPOSITIONS AND PROCESS OF MAKING THE SAME
Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients.
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PROTEIN FORTIFIED YOGURTS AND METHODS OF MAKING
Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more.
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BATTER COMPOSITIONS, PACKAGED BATTER PRODUCTS, AND RELATED METHODS
Described are flour-based oil-in-water emulsion compositions, packaged emulsion compositions, and related methods, the emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable.
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POLYPHENOL AND METAL IONS FOR BROWNING FOOD SURFACES
The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition metal. Embodiments of the invention further relate to a method for coloring a surface of a food product when heated for example in a microwave oven, and a composition comprising the compound and the transition metal ions.
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Health Food Containing Rice and Flour and Manufacturing Method Thereof
A health food made of grain and a manufacturing method thereof that keep its nutrition of the ingredients effectively, and take into account the health care effects at the same time. It contains the following ingredients: flour, egg yolk, butter, evaporated milk, yellow rice, tortoise powder, glabrous greenbrier rhizome powder, grass jelly powder, Ganoderma Lucidum powder. The rice and wheat flour of raw materials are processed into semi-finished products, and then fruits, vegetables, meats, eggs, seafood, and herbal medicines are added to make the foods containing rice and flour, which can effectively retain nutritional ingredients, not only to meet needs of carbohydrates, protein, fat, dietary fiber, minerals and vitamins of a human body, but also provide multiple health benefits, different flavors, being aesthetically appealing and taste good.
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COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS
Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution.
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PLANT POWDER-CONTAINING WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME
The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 μm. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food.
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REUSEABLE FOOD PACKAGE
A reusable food product package that is initially provided with a polymeric, gas-impermeable film overwrapping that seals the seam of engagement and sufficient portions of the top surface of the lid and the outer surface of the compartment so as to remain in place during shipping. The film may form a two-piece container around the lid and compartment. In particular, respiring foods may be packaged with an oxygen absorber and/or a CO2 absorber on the food side of the film for freshness. Polypropylene may be used to render the food visible and adapted for reuse. Packaged foods and a method of packaging using the reusable food product package are also disclosed.
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OXYGEN-ABSORBING RESIN COMPOSITION AND OXYGEN-ABSORBING MOLDED ARTICLE USING SAME AND MULTILAYER BODY, CONTAINER, INJECTION-MOLDED ARTICLE AND MEDICAL CONTAINER USING THESE
A novel oxygen-absorbing resin composition is not responsive to a metal detector, produces no odor after absorption of oxygen and has excellent oxygen-absorbing performance, and an oxygen-absorbing molded article, and a multilayer body, container, injection-molded article and medical container. Further provided are an oxygen-absorbing resin composition etc. having excellent oxygen-absorbing performance in a wide range of humidity conditions from low to high humidity. The oxygen-absorbing resin composition is an oxygen-absorbing resin composition containing a polyester compound and a transition metal catalyst, in which the polyester compound has at least one constituent unit having a tetralin ring. Furthermore, the oxygen-absorbing molded article of the present invention is formed by molding the oxygen-absorbing resin composition into a film form or a sheet form. Moreover, the multilayer body, container, injection-molded article, medical container, etc. of the present invention are obtained by using the oxygen-absorbing resin composition of the present invention.
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Containers and Materials With Improved Punctureability
The present description includes containers having an improved puncture design that can be punctured without substantial deformation of the container. Such containers are particularly suitable for use in preparing beverages using automatic machines, particularly those used for preparation of single serve beverages. Also provided are thermoplastic materials having improved punctureability for use in containers, containers for preparation of a beverage, and methods for preparing a beverage using such containers.
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