METHOD FOR PREPARING A BEVERAGE OR FOOD LIQUID AND SYSTEM USING BREWING...
A capsule, device, system and method for preparing a liquid food or beverage. The capsule comprises an enclosure containing one or more extractable or infusible ingredients and configured and...
View ArticleFEED BLOCKS AND METHODS OF MAKING AND USING SAME
A feed block is formed of compacted feed components with a coating of oils or fats that causes the compacted feed components to separate and the feed block to break apart during liquid absorption...
View ArticleMETHOD FOR PRODUCING GARDENIA BLUE PIGMENT
Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia...
View ArticleISOMALTULOSE FOR USE IN ENHANCING MENTAL PERFORMANCE
The present invention relates to isomaltulose for use in enhancing mental performance in a post-glycemic response phase of a subject in need thereof and a food, drink or pharmaceutical comprising...
View ArticleSYSTEM AND METHOD OF FORMING AND SIZING CHEWING GUM AND/OR ALTERING...
Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a...
View ArticleToffee Gum Comprising Chocolate
The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by...
View ArticleAPPARATUS, SYSTEM AND METHOD FOR ADDING HOPS OR OTHER INGREDIENTS TO BEVERAGE
A method and apparatus for dry hopping a beverage contained in a fermentation tank can include providing a hops vessel defining an interior space. The method can include adding hops to the interior...
View ArticleMethods and Composition for EPS-Fortified Ingredients in Cheese
The present disclosure relates to methods and compositions for preparing cheese products with exopolysaccharide (EPS). In particular, an EPS-producing culture is deactivated either before or shortly...
View ArticleSynergistic Fermentation of Lactobacillus Rhamnosus and Lactobacillus...
The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.
View ArticleCYSTEINE GRANULES AND USE THEREOF AS BIFIDOBACTERIUM ANIMALIS LACTIS GROWTH...
The present application relates to an inoculum that is particularly suitable for the direct inoculation of at least one stran of Bifidobacterium animalis ssp. lactis in a dairy substrate, for the...
View ArticleAcidic Aqueous Product Comprising Oil-Containing Microcapsules and Method for...
The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in...
View ArticleREDUCED FAT FOOD PRODUCT
In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes...
View ArticleHIGH-POTENCY SWEETENER COMPOSITION WITH VITAMIN AND COMPOSITIONS SWEETENED...
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using...
View ArticleBeverage Sweetened with Rebaudioside A
A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.
View ArticleMETHOD FOR MAKING A MULTILAYERED FOOD PRODUCT AND CORRESPONDING PRODUCT
The present invention relates to a method for providing a cooked multilayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a...
View ArticleIntermediate Moisture Bar Using A Dairy-Based Binder
A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy...
View ArticleFLAVORING SUBSTANCE-INCLUDED COMPOUNDS
The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds...
View ArticleSYRUP CAPSULE
A capsule for storing a fixed amount of syrup. The capsule includes a housing to store the fixed amount of syrup and is shaped to sit on an opening of a bottle of liquid. The capsule also includes a...
View ArticleCOFFEE PRODUCTS AND RELATED PROCESSES
A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c)...
View ArticleCONTAINERS
Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary...
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