PROCESS AND MULTIPLE PUMP APPARATUS FOR CONTROLLING THE PREPARATION OF BEVERAGES
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...
View ArticleSOLID-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...
View ArticlePasta Product Having Reduced Sodium Anti-Boil-Over Composition With Enhanced...
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...
View ArticleDYES 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...
View ArticleMACHINE 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...
View ArticleNOVEL 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...
View ArticleSOFT 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...
View ArticleImage 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...
View ArticleContinuous 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...
View ArticlePRODUCTION 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...
View ArticleBEVERAGE 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...
View ArticleCOOKING 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...
View ArticleREDUCED 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...
View ArticleDAIRY 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....
View ArticleDAIRY 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....
View ArticleAccelerated 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...
View ArticlePRODUCTION 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...
View ArticleMETHODS AND SYSTEMS FOR REMOVING UNDISSOLVED SOLIDS PRIOR TO EXTRACTIVE...
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...
View ArticleFERTILISATION 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...
View ArticleCELERY 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...
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