A dispensing apparatus for hot beverages is provided with means (4,5) to filter hot pressurised water through ground edible ingredients such as coffee, tea or herbal remedies in a chamber, has two or more pumps to feed water to said brewing chamber (2,82); the pumps are connected in series.
PROCESS AND MULTIPLE PUMP APPARATUS FOR CONTROLLING THE PREPARATION OF BEVERAGES
↧
↧
SOLID-PHASE MICROEXTRACTION COATINGS AND METHODS FOR THEIR PREPARATION
There is described a coated solid phase microextraction (SPME) fibre for use in direct immersion SPME of a food matrix that includes carbohydrates. The coated SPME fibre includes a SPME fibre for absorbing a small molecule from the food matrix; and a protective coating which has a surface that is substantially uniform and substantially smooth, the protective coating reducing adsorption of the carbohydrates onto the SPME fibre and allowing the SPME fibre to extract the small molecule from the food matrix. A process for producing the coated SPME fibre and a method of performing solid phase microextraction are also described.
↧
Pasta Product Having Reduced Sodium Anti-Boil-Over Composition With Enhanced Cheese Flavor Notes
A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors.
↧
DYES WITH CHANGEABLE SOLUBILITIES, AND METHODS FOR THEIR USE
Disclosed herein are solubility changeable dye compositions, methods of preparing such compositions and methods of using them. The composition includes a dye component linked via a linker moiety to a stimulus responsive hydrophobic moiety which modulates the solubility of the dye, wherein the hydrophobic moiety is configured to be de-linked from the dye component on exposure to a stimulus and render the dye component more hydrophilic.
↧
MACHINE FOR DISPENSING CHOCOLATE CLUSTERS
A cluster dispensing machine dispenses clusters having a hand-formed appearance while minimizing broken and crushed aggregate. The dispensing machine uses a flexible pinch valve to meter the chocolate and aggregate mixture. The flexible pinch valve minimizes broken and crushed aggregate. The machine drops the metered chocolate and aggregate mixture onto a conveyor in order to provide a hand-formed appearance to the clusters.
↧
↧
NOVEL ALCOHOLIC AERATED PRODUCT
The present invention is directed to a novel aerated product having an alcohol content of above 5% (v/v). Said product is particularly suitable for preparing alcoholic hot beverages comprising a cream-like component. The product is stable for several months at refrigerator or at room temperature. Also provided is a method for preparing such alcoholic aerated product.
↧
SOFT CANDY AND SOFT CANDY PRODUCTION METHOD
Provided is a soft candy that is sufficiently chewable even if sourness has been removed, and has, for example, excellent compatibility with milk flavors, green tea flavors, and the like. The soft candy, which combines at least saccharides, vegetable oil, an emulsifier, and gelatin, comprises one or more components selected from a group consisting of gluconic acids, gluconates, glucono delta lactones, phytic acids, phosphoric acids, and phosphates, and is made such that the pH is 2.0 to 6.0 in mass conversion when measured by melting in nine times the amount of water. The soft candy exhibits a desirable flavor without losing other flavors, even when added to flavors that are characterized by a quality featuring the masking of sourness, for example: dairy product flavors such as milk, western confectionery flavors such as chocolate, Japanese confectionery flavors such as cotton candy, luxury beverage flavors such as green tea, spice and herb flavors such as cinnamon, fish, meat, egg, and cuisine flavors thereof such as sausage, or plant and cuisine flavors thereof such as potato, chestnut, and vegetables.
↧
Image display for applying a decoration
A method and apparatus for applying an image, such as a decoration, to a surface of a food item, such as a cake or other similar item. An input image is selected from a source of images. The input image can be displayed and then transferred, such as through a lens to form an output image. The output image can be projected onto the food item and traced into a decoration.
↧
Continuous Hot Fill Process
An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.
↧
↧
PRODUCTION OF EXTRUDED CHEESE CRACKERS AND SNACKS
Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure.
↧
BEVERAGE PREPARATION MACHINES
Method of preparing beverages using a beverage preparation machines and in particular a beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients. The method includes controlling the volume of air resident in at least a part of a delivery system of the machine to produce predetermined characteristics in a prepared beverage.
↧
COOKING UTENSIL SUPPORT DEVICE
A portable reconfigurable device for supporting an operable and closable cooking utensil such as a pie iron. The device is movable between a support position wherein an open pie iron may be supported thereon and a storage position wherein a portion of a closed pie iron is supported therein for storage and transport. Other devices and methods for transporting a pie iron are disclosed.
↧
REDUCED DIGESTIBLE CARBOHYDRATE FOOD HAVING REDUCED BLOOD GLUCOSE RESPONSE
A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten, the dough comprising a flour and the non-digestible protective material. Reducing the digestion of carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented, acting like dietary fibers.
↧
↧
DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.
↧
DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.
↧
Accelerated Aging of Wines and Sprits
A method and a system for aging wines and spirits is disclosed using finely pulverized wood of less than 1 mm size and in such quantity to achieve equivalent aging in one-tenth to one-hundredth of the time required for traditional barrel aging and for instant aging prior to drinking.
↧
PRODUCTION OF ACID SOLUBLE SOY PROTEIN ISOLATES ("S700")
A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS. Precipitate formed as a result of the calcium salt addition is removed and the resulting clarified retentate is diluted into about 2 to about 20 volumes of water prior to acidification to a pH of about 1.5 to about 4.4 to produce an acidified clear protein solution. The acidified clear protein solution is then concentrated and optionally diafiltered and optionally dried. Variations of this procedure can be used to produce a soy protein product which is soluble, transparent and heat stable in acidic aqueous environments.
↧
↧
METHODS AND SYSTEMS FOR REMOVING UNDISSOLVED SOLIDS PRIOR TO EXTRACTIVE FERMENTATION IN THE PRODUCTION OF BUTANOL
A method and system for efficiently producing a fermentative product alcohol such as butanol utilizing in situ product extraction are provided. The efficiency is obtained through separating undissolved solids after liquefying a given feedstock to create a feedstock and prior to fermentation, for example, through centrifugation. Removal of the undissolved solids avoids problems associated with having the undissolved solids present during in situ production extraction, and thereby increases the efficiency of the alcohol production.
↧
FERTILISATION INDEPENDENT FRUIT FORMATION IN TOMATO
The invention relates to tomato plants which may comprise the trait fertilization independent fruit formation, which may be obtainable by introgression from a plant, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631. Such tomato plant may be obtainable by crossing plants, representative seed of which was deposited with the NCIMB under accession number NCIMB 41626, NCIMB 41627, NCIMB 41628, NCIMB 41629, NCIMB 41630 or NCIMB 41631, with a plant not showing the trait to obtain an F1 population; selfing plants from the F1 population to obtain an F2 population; preventing pollination of the F2 plants and allowing fruit formation to occur; and selecting plants producing fruits as plants showing fertilization independent fruit formation. The invention further relates to parthenocarpic fruits, seeds of the plants and propagation material of the plant.
↧
CELERY MORPHOLOGY
The invention relates to a celery plant (Apium graveolens L. dulce) carrying a genetic determinant that leads to short leaf blades and/or a more uniform distribution of stem lengths as compared to celery plants not carrying the genetic determinant, wherein said determinant is obtainable by introgression from a plant grown from seed of which a representative sample was deposited with the NCIMB under accession number NCIMB 41513. The invention also relates to seeds and other propagation material of the plant and to its progeny as well as to food products that comprise the consumable parts of the plant.
↧
More Pages to Explore .....
