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VOLATILE ORGANIC COMPOUND RECOVERY SYSTEM AND METHOD

Thu, 25 Aug 2016 08:00:00 EDT

The present invention provides for passive V0C recovery in the fermentation process that does not affect or minimally affects the conditions within the fermentor vessel and does not affect or minimally affects the conditions within the headspace of the fermentor vessel itself while using the production of CO2 emitted during the fermenting process as the source of driving energy to move a portion of the gaseous/vaporous material in the headspace of the fermentor through an appropriately sized conduit to a chilled surface condensing device to condense the V0Cs (principally ethanol) for recovery and to exhaust the CO2 to the atmosphere or to recover the CO2 for other uses. The conduit from the headspace of the fermentor to the condenser is sized to provide a flow restriction in a selected range such that the headspace equilibria are not affected while allowing a portion of the gaseous/vaporous material in the headspace to move through the conduit in response to the generation of the CO2 during the fermentation process.



BEVERAGE COMPOSITIONS AND METHOD OF MAKING BEVERAGES

Thu, 25 Aug 2016 08:00:00 EDT

Disclosed herein are new methods of preparing foods and beverages under the exclusion of oxygen have now been invented. In one embodiment, one or more of the food processing steps are performed under an inert atmosphere.



CONTROLLED GERMINATION APPARATUS

Thu, 25 Aug 2016 08:00:00 EDT

Embodiments herein disclosed relate to a computer-controlled germination system built around a rotating vessel within which a germinating process takes place. The system includes automatable controls over air flow, water flow, temperature, and vessel rotation.



Disposable Single Serve Coffee Pod Usage Indicator and Messaging System

Thu, 25 Aug 2016 08:00:00 EDT

Apparatus and method for visibly changing the appearance of a single serve hot beverage cartridge pod to identify its having been previously brewed, along, where desired, together with or independently visualizing previously hidden message content embedded within the cartridge pod construction itself.



JUICER CARTRIDGE INCLUDING A SECONDARY COMPARTMENT ASSOCIATED WITH AN OUTLET

Thu, 25 Aug 2016 08:00:00 EDT

Embodiments related to juicing methods and apparatuses for extracting juice from food matter using juicer cartridges are described. In one embodiment, a juicer cartridge may include one or more separate internal compartments. Food matter loaded into the juicer cartridge may be compressed by a corresponding juicer and expelled through an outlet that may be sealed until activation. Food matter may be pre-sized according to various physical characteristics, and the juicer cartridge may be injected with a gas to enhance shelf life and reduce nutrient loss. The juicer may also be provided with “smart” functionality to provide safety features, track usage, and enhance the operator experience. Several embodiments of packing systems for preparing juicer cartridges are also described.



TWO COMPARTMENT CONTAINER AND METHOD FOR MAKING A TWO COMPONENT BEVERAGE

Thu, 25 Aug 2016 08:00:00 EDT

The invention concerns a two compartment container (10) for making a two component beverage comprising: —at least one upstanding external sidewall (12) defining an internal volume; —an internal separating wall (22) extending between the at least one sidewall (12) and separating the internal volume; and —a first (18) and second (20) lid each attached to an end portion (12a, 12b) of the upstanding sidewall (12); thereby defining a two compartment container comprising a first compartment (24a) bounded by sidewall (12), separating wall (22) and first lid (18) and a second compartment (24b) located on the opposite side of the first compartment (24a) and bounded by sidewall (12), separating wall (22) and second lid (20). The invention also relates to a method for making a two component beverage in a cup using the claimed two compartment container (10), the method comprising at least the following steps: —accessing a first compartment (24a) of the two compartment container (10) containing a first ingredient (32); —emptying the first ingredient (32) from the first compartment of the two compartments container (10) into the cup; —turning the two compartment container (10) upside down; —accessing the second compartment (24b) of the two compartment container (10) containing a second ingredient (34); and —emptying the second ingredient (34) from the second compartment (24b) of the two compartments container (10) into the cup.



RECONDITIONED OR INFUSED FLUID CONTAINERS AND RELATED METHODS

Thu, 25 Aug 2016 08:00:00 EDT

The invention features a method of reconditioning a fluid container including heating for at least one cycle the fluid container to a select temperature for a select time duration; sealing for at least one cycle the fluid container; cooling for at least one cycle the fluid container to a select vacuum for a select time duration in an interior of the fluid container; wherein the select vacuum and the select time duration of the cooling step are selected to draw substantially a fluid from at least one of a pore, a cell and a fiber of the fluid container to a surface of the fluid container. The invention also features methods of infusing an infusion agent into a reconditioned fluid container, and methods for preparing construction materials, devices adapted for the construction material preparation methods, and construction materials including wood reconditioned and prepared in accordance with the methods of the invention.



CARBONATED WATER PRODUCTION UNIT, REFRIGERATOR HAVING THE SAME AND METHOD OF CONTROLLING THE SAME

Thu, 25 Aug 2016 08:00:00 EDT

A carbonated water production unit for a refrigerator includes a coupler to which a container is coupled to be detachable, a cylinder configured to store carbon dioxide, a nozzle module configured to inject carbon dioxide into the container, a regulation member, a first valve, a second valve, a user interface which receives a command for production of carbonated water and an input of concentration of the carbonated water, and a controller which controls the first valve to supply water when the command for the production of carbonated water is input, determines information on injection of the carbon dioxide corresponding to the concentration of the carbonated water when the supply of water is completed, controls the regulation member to inject the carbon dioxide based on the determined information on the injection, and controls the second valve to regulate the pressure of the container when injection of the carbon dioxide is completed.



FOOD ARRANGEMENT

Thu, 25 Aug 2016 08:00:00 EDT

A food arrangement with at least one receptacle which is filled with a liquid, sterile food; a connector, which is introduced into the receptacle and has a pierced membrane arranged in a filler neck; and a tamper-evident seal, which is connected to the connector and closes the filler neck. A sterile food arrangement is thus made available, without the need for final autoclaving of the entire filled receptacle.



FLUID MIXING APPARATUS AND METHODS

Thu, 25 Aug 2016 08:00:00 EDT

Apparatus and methods are provided for making a beverage or providing a liquid. First and second liquids may be mixed to form a mixed liquid. The mixed liquid may be passed through a frothing head and/or may be combined with a coffee product and optionally dispensed into a cup. Examples of first and second liquids can include, but are not limited to various dairy products, enzymes and flavoring liquids. According to one example implementation, a first liquid is a reduced fat milk, such as skim milk, and a second liquid is whole milk, thereby enabling the creation of dairy product varieties including one percent and two percent milk to be created by the appropriate mixture combination of the skim milk and whole milk.



SYSTEM AND METHOD FOR PREPARING A BEVERAGE

Thu, 25 Aug 2016 08:00:00 EDT

The invention relates to a system for preparing a beverage, comprising a portion capsule which is filled with a raw beverage material, and a brewing device which comprises a brewing chamber for receiving the portion capsule and for extracting the beverage from the portion capsule by means of an extraction liquid. Said portion capsule comprises a product identifier and said brewing device comprises an identifier detector for identifying the identification of the portion capsule.



PROCESS FOR PREPARING MILK BASED BEVERAGES

Thu, 25 Aug 2016 08:00:00 EDT

The invention concerns a process for preparing a beverage, said beverage comprising at least one milk beverage component, wherein the beverage is prepared by means of a beverage dispenser, said beverage dispenser comprising: —at least two milk ingredient containers (1b, 1a) storing different milk ingredients, said milk ingredients differing by their fat contents, —dosing devices (2a, 2b) cooperating with the milk ingredient containers (1a, 1b) for dosing doses of milk ingredients from each milk ingredient container, and wherein the process comprises the steps of: —introducing doses of different milk ingredients simultaneously in a beverage reconstitution place (3, 8), —mixing said doses of different milk ingredients together with a diluent in order to produce the milk beverage component.



BREWING MODULE

Thu, 25 Aug 2016 08:00:00 EDT

A brewing module for an extraction appliance has a first brewing-module part and a second brewing-module part, which can be moved relative to the first. The first and second brewing-module parts form a discharging device for discharging an extraction product out of a capsule, containing extraction substance for the preparation of brewed beverages, and an injector for introducing an extraction liquid into the capsule. The first brewing-module part has a head with a lateral guide, which defines first and second tracks for a capsule collar. The first brewing-module part also forms a rest delimiting movement of the capsule in the downward direction when the capsule collar is located on the first track. The lateral guide is connected rigidly to the head, and the second brewing-module part has a restoring device, which acts on the capsule collar and moves the collar into the second track when the brewing chamber is opened.



JUICER INCLUDING A JUICER CARTRIDGE READER

Thu, 25 Aug 2016 08:00:00 EDT

Embodiments related to juicing methods and apparatuses for extracting juice from food matter using juicer cartridges are described. In one embodiment, a juicer cartridge may include one or more separate internal compartments. Food matter loaded into the juicer cartridge may be compressed by a corresponding juicer and expelled through an outlet that may be sealed until activation. Food matter may be pre-sized according to various physical characteristics, and the juicer cartridge may be injected with a gas to enhance shelf life and reduce nutrient loss. The juicer may also be provided with “smart” functionality to provide safety features, track usage, and enhance the operator experience. Several embodiments of packing systems for preparing juicer cartridges are also described.



AUTOMATICALLY ROTATING, HlGH-PRESSURE STERILIZER AND PROCESSING METHOD HAVING CONTINUOUS OPERATION STAGES

Thu, 25 Aug 2016 08:00:00 EDT

Provided is an automatically rotating, high-pressure sterilizer 10. A vessel 110 thereof has a vertical axis 151 that inclines to a horizontal rotation axis 150. A processing chamber 114 in the vessel 110 has a smooth and non-protruding inner surface 114a or has a mechanical stirring element for stirring products 100. The vessel 110 comprises at least: components for supporting and rotating the vessel 140-144, a first connector 120, temperature-controlling components 121-123, processing chamber 114 supplying components 131-134, sensor components 145, 150, and a PLC-type electronic controller 163. Also provided is a corresponding processing method. The present invention achieves high quality while having low operation costs, and is suited for high production volumes.



STERILIZATION TRAY AND MOIST HEAT STERILIZATION METHOD

Thu, 25 Aug 2016 08:00:00 EDT

A sterilization tray is composed of a tray body and a pressing member capable of moving in a direction perpendicular to the tray body. The bottom of the tray body is formed from a perforated plate through which high pressure steam or hot water passes at the time of moist heat sterilization, and a frame of the pressing member is formed from a porous member through which steam or hot water passes. When plural sterilization trays are stacked in a state in which a resin container (multi-chamber container) I is placed on the sterilization tray, the peripheral edge of an empty chamber part of the resin container is pressed by the pressing member of the sterilization tray stacked above, and deformation of the resin container during the moist heat sterilization can be prevented.



Stabilizing Sorbic Acid In Beverage Syrup

Thu, 25 Aug 2016 08:00:00 EDT

A method for preparing a sorbate powder comprising dissolving sorbate salt in water, adding a stabilizing carrier to the sorbate solution, and spray drying the sorbate solution to form the sorbate powder. The sorbate powder is stable in beverage syrup.



Functional-gel Compositions and Methods

Thu, 25 Aug 2016 08:00:00 EDT

The present invention relates to functional-gel compositions as medicaments, foods, food ingredients, food supplements and to uses and methods. The functional-gels comprise an edible gelling agent and additionally a dietary protein or a dietary fiber or a combination of both. The functional-gel compositions when consumed in a sufficient amount as a supplement to a diet, meal or snack promote satiety and reduce energy intake in a subject in need thereof. The functional-gels are useful for improving weight management and promoting health. The functional-gels are useful for the treatment or prevention of over-weight, obesity and related conditions in a subject in need thereof. The functional-gel compositions may be formulated in a variety of ways to provide acceptable taste and texture, including for example as health bars, confections or as ready-to-eat, ready-to-drink, shelf stable and single-serve packaged foods.



Food Composition

Thu, 25 Aug 2016 08:00:00 EDT

The subject-matter of the invention is a food composition derived from ass's milk, which is useful in the feeding of premature babies, weak and/or delicate and/or convalescent subjects and/or the elderly.



Food Product Containing Table Salt Formulation

Thu, 25 Aug 2016 08:00:00 EDT

The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of said particles is composed of primary particles of which at least 50 wt % are 5-5000 nanometer in diameter; to manufacturing methods of such food products; further it relates to specific table salt formulations, to manufacturing methods and methods of use of such table salt formulations.



COMPOSITIONS WITH A BEEF FLAVOUR AND PRODUCTION THEREOF

Thu, 25 Aug 2016 08:00:00 EDT

The present invention provides a process for the production of a boiled beef flavour comprising heating a composition comprising a reducing sugar and cysteine and 4-hydroxy-2,5-dimethyl-3(2H)-furanone characterized in that the composition is heated and extruded in an extruder at a temperature between 80° C. and 140° C.



DEEP EUTECTIC SOLVENTS AND FLAVOUR GENERATION

Thu, 25 Aug 2016 08:00:00 EDT

The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavour precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25° C. and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25° C. individually, or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C. The flavour precursors may comprise the compounds solid at 25° C. on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.



Organic Compounds having Taste-Modifying Properties

Thu, 25 Aug 2016 08:00:00 EDT

This disclosure relates to flavour modification and to compounds of formula (I) whereinR1 is selected from C6-C20 alkyl, and C9-C25 alkenyl,R5 is C1-C3 alkyl, and a) n is 1; and i) R3 and R4 are hydrogen and R2 is the residue of a proteinogenic amino acid;ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl;iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—; b) n is 2 or 3 and R2, R3 and R4 are hydrogen, useful in modifying flavours.



Organic Compounds

Thu, 25 Aug 2016 08:00:00 EDT

This disclosure relates to flavour modification and to compounds of formula (I) whereinR1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, and i) R3 and R4 are hydrogen and R2 the residue of a proteinogenic amino acid;ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl;iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2—, useful in modifying flavours.



PROCESS FOR PREPARING A FLAVOUR COMPOSITION

Thu, 25 Aug 2016 08:00:00 EDT

The present invention relates to flavour generation. In particular the invention relates to a process for the preparation of a flavour composition. The process comprises combining glycerol with a quaternary ammonium compound, adding at least one flavour precursor to form a reaction mixture and heating the reaction mixture to form aroma compounds, wherein the glycerol is combined with a quaternary ammonium compound at a molar ratio ranging between 5:1 and 0.8:1. The flavour precursor comprises preferably an amino compound such as an amino acid. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.



ENCAPSULATION

Thu, 25 Aug 2016 08:00:00 EDT

An encapsulated flavour, comprising a core material, flavour material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac. The encapsulated flavours may be completely gelatin-free, while retaining the desirable qualities of gelatin.



FOOD ADDITIVE COMPOSITION

Thu, 25 Aug 2016 08:00:00 EDT

The present concept is a food additive composition which is a food enhancer. The food additive composition includes Guyanese thyme, Italian thyme, garlic, onion, celery, parsley, spring onion, sea salt in several embodiments, optionally including sweet broom. The food additive composition can be supplied in the form of a paste, a liquid suspension and/or a dry powder. It can be added to food as it is cooking, used as a marinade, or may be used as a spice in powder form where it could replace salt, pepper, or other spices.



FOOD FOR MICROWAVE OVEN COOKING

Thu, 25 Aug 2016 08:00:00 EDT

By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.



POWDER COMPOSITION FOR AN AERATED FOOD PRODUCT

Thu, 25 Aug 2016 08:00:00 EDT

The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.



PET FOOD

Thu, 25 Aug 2016 08:00:00 EDT

Provided is wet type pet food including: a chunk portion; and a base meat portion, in which the pet food contains proteins, carbohydrates, lipids, and insoluble dietary fibers, the chunk portion at least contains insoluble dietary fibers, and the proportion of the insoluble dietary fibers contained in the pet food is in a range of 5% by mass to 20% by mass with respect to the total mass of the pet food in terms of dry matter.



HIGH QUALITY PROTEIN CONCENTRATE FROM CANOLA MEAL

Thu, 25 Aug 2016 08:00:00 EDT

The present invention describes fungal conversion methods for reduction of glucosinolates (GLS), fiber and residual sugars to increase the protein content and nutritional value of canola meal, including canola-based protein products (CBPP) generated by said methods for use in animal feeds.



MARSHMALLOW TREAT AND METHODS FOR FORMING A MARSHMALLOW TREAT

Thu, 25 Aug 2016 08:00:00 EDT

A marshmallow treat includes a core which contains or is infused with one or more fillings. The marshmallow treat includes an infused center and an inner flash frozen layer sealing the fillings of the hollow center. A partially fluffed marshmallow layer surrounds and is disposed on an outside of the inner flash frozen layer. The marshmallow layer is surrounded by an outer flash frozen layer. The outer flash frozen layer surrounds and seals the marshmallow layer.



SPHERICAL PARTICLE, AND FOOD SUSPENSIONS AND CONSUMABLE MASSES HAVING SPHERICAL PARTICLES

Thu, 25 Aug 2016 08:00:00 EDT

Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.



ORGANIC ACID GLYCOSIDE CONTAINED IN COFFEE BEANS

Thu, 25 Aug 2016 08:00:00 EDT

The present invention provides a novel organic acid glycoside existing in coffee beans and a use thereof. wherein, each of R1 to R7 is independently selected from a group consisting of H, OH, NH2, OCH3, OC(O)CH3, and NHCOCH3; A is selected from C1 to C6 alkyl or C1 to C6 alkenyl, and the C1 to C6 alkyl or C1 to C6 alkenyl may be substituted by methyl or ethyl.



METHOD OF PRODUCING A COFFEE BEVERAGE POWDER

Thu, 25 Aug 2016 08:00:00 EDT

The present invention relates to the preparation of a coffee beverage powder useful for the preparation of coffee beverages such as e.g. cappuccino, café latte, café macchiato, café au lait. The method comprises the preparation of an aqueous composition comprising coffee solids and protein and/or fat, adding aroma obtained from coffee to the composition and drying the composition to produce a coffee beverage powder. The coffee beverage powder has improved aroma and/or characteristics.



PROCESS FOR PREPARING A SPREAD

Thu, 25 Aug 2016 08:00:00 EDT

A process for manufacturing an edible water-in-oil spread, which process has the advantages of the cool blending process for manufacturing spreads, with improved rework capabilities. This is achieved by combining a stirred tank with recirculation means.



ANTIMICROBIAL FORMULATIONS AND METHODS FOR SANITIZING MEAT PRODUCTS

Thu, 25 Aug 2016 08:00:00 EDT

The present invention provides methods of reducing microbial population on a meat product during processing comprising contacting the meat product with a composition, wherein the composition comprises: (a) carvacrol and/or extract from oregano; and (b) a dispersing agent, wherein the ratio of (a) to (b) ranges from about 10:0.1 to about 10:2.



REFRIGERATION APPLIANCE WHICH SUPPORTS THE CURING PROCESS OF REFRIGERATED GOODS, IN PARTICULAR OF MEAT

Thu, 25 Aug 2016 08:00:00 EDT

A refrigeration appliance includes a storage area for refrigerated goods and a control facility or unit for controlling a storage climate in the storage area by using storage climate parameters. One storage climate parameter is a temperature in the storage area. Another storage climate parameter relates to an air speed in the storage area. The refrigeration appliance is used in particular for the dry curing of meat.



Method for manufacturing ring-shaped multilayered bread

Thu, 25 Aug 2016 08:00:00 EDT

The present invention relates to a method for manufacturing ring-shaped multilayered bread and, more specifically, to a method for manufacturing ring-shaped multilayered bread, comprising the steps of: manufacturing a multilayered dough sheet, wherein flour dough layers and milk fat layers are alternatively and thinly laid upon one another; manufacturing a dough ring by rolling up the dough sheet; and inserting the dough ring into a molding frame and baking.



SYSTEMS AND METHODS FOR RETARDER-TO-OVEN DOUGH PRODUCT

Thu, 25 Aug 2016 08:00:00 EDT

A bread product and method of manufacturing the artisan bread product that eliminates or reduces the need to proof dough after thawing is discussed. One example method comprises mixing ingredients to create a dough, bulk fermenting the dough to create a non-uniform cell structure and to eliminate or reduce proofing after receipt by a restaurant, sheeting the dough, a sheeter being adjusted to allow dough sheeting while substantially maintaining the cell structure, portioning the sheeted dough into portions according to desired sizes while substantially maintaining the cell structure, freezing the portions to create frozen portions, and packaging and shipping the frozen portions while substantially maintaining the cell structure, the bulk fermenting of the dough prior to the sheeting thereby enabling, at least in part, a restaurant to receive the frozen portions, to retard thawed portions of dough, and to bake the portions of dough after retarding without proofing.



METHOD FOR PRODUCING LOWER ALCOHOL FATTY ACID ESTERIFIED PRODUCT-CONTAINING COMPOSITION, AND LOWER ALCOHOL FATTY ACID ESTERIFIED PRODUCT-CONTAINING COMPOSITION

Thu, 18 Aug 2016 08:00:00 EDT

Provided is a method of producing a lower alcohol ester of fatty acid-containing composition, the method including treating a raw material oil and fat containing an EPA-containing glyceride with a lipase to obtain a lower alcohol ester of fatty acid-containing composition including a lower alcohol ester of EPA, a content of water in a reaction solution in the treating being 0.4 mass % or more.



Method for Removing Impurities from a Liquid by Attracting the Impurities through Absorption and Adsorption

Thu, 18 Aug 2016 08:00:00 EDT

A method for removing impurities from a liquid by attracting the impurities through absorption and adsorption allows impurities to be removed from a quantity of liquid that is contained within a vessel. A required number of purifier devices each including a liquid-permeable sleeve and a quantity of carbon is placed into the vessel and impurities in the quantity of liquid are drawn into the liquid-permeable sleeve and adhered to the quantity of activated carbon through adsorption and absorption. The quantity of carbon is converted to a quantity of activated carbon by actuating the required number of purifier devices within warm water prior to submerging the required number of purifier devices within the quantity of liquid. The required number of purifier devices may be left within the vessel indefinitely or removed from the vessel and cleaned for reuse.



CAFFEINATED ALCOHOLIC COFFEE FRUIT BEVERAGE

Thu, 18 Aug 2016 08:00:00 EDT

A naturally caffeinated coffee fruit alcoholic beverage and method for producing the same are disclosed and described. In some embodiments, this beverage may comprise natural alcohol in a range of about 1% to about 11% ABV from at least microbial fermentation of dissolved sugar; naturally extracted caffeine from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural coffee fruit flavor from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural ginger flavor from maceration, freezing, thawing, and microbial fermentation of ginger; dissolved gas at about 1.75 to 3.30 volumes of the dissolved gas; and water. The natural alcohol, the natural caffeine, the natural coffee fruit flavor, the natural ginger flavor, and the dissolved gas may each be dispersed within the water. The method may comprise use of a mixed microbial culture and two stage fermentation process.



PROCESS FOR PURIFICATION OF NEUTRAL HUMAN MILK OLIGOSACCHARIDE USING SIMULATED MOVING BED CHROMATOGRAPHY

Thu, 18 Aug 2016 08:00:00 EDT

The present application discloses a process for the purification of a neutral human milk oligosaccharide (neutral HMO). The process uses simulated moving bed (SMB) chromatography which allows the continuous purification of large quantities of HMOs with high purity. Contrary to chemical synthesis routes of neutral HMOs, and their subsequent purification, the presented process allows the provision of HMOs free of noxious chemicals, such as e.g. trace amounts of heavy metals or organic solvents. The individual neutral HMO product may be obtained in solid form by spray drying or as a concentrated syrup. The provided neutral HMO is very well-suited for use in food applications.



PACK OF SINGLE USE CAPSULE OR POD, PACKAGING MACHINE AND METHOD THEREOF

Thu, 18 Aug 2016 08:00:00 EDT

A pack including at least one single-use capsule or pod for a portioned beverage which has two opposite bases, and a side wall connecting the two bases defining therewith a chamber for containing an aromatic substance; the pack has a sealed container for containing the capsule or pod housed in a protective inert gas atmosphere; more specifically the sealed container copies at least in part the shape of the capsule or pod.



CHUB PACKAGING WEBS WITH ENHANCED PUNCTURE RESISTANCE

Thu, 18 Aug 2016 08:00:00 EDT

The present disclosure is concerned with chub packaging webs with improved puncture resistance suitable for use in chub packaging. The webs have a double waii partially laminated structure. The structure is conveniently formed by adhesively laminating two component films in a face to face configuration using a pattern of adhesive which leaves a substantial portion of the two facing surfaces unlaminated. Preferably, each of the component films comprise at least one layer of nylon and has a moisture content of greater than 1% by weight such that the double wall partially laminated web has a total energy impact absorption value of greater 0.59 foot-pound at −20° C. measured in accordance with ASTM D-test method.



NANOBUBBLE-CONTAINING LIQUID SOLUTIONS

Thu, 18 Aug 2016 08:00:00 EDT

A nanobubble generator, a nanobubble-containing liquid solution comprising a substantially high concentration of nanobubbles, a system and methods of producing the nanobubble-containing liquid solution. The nanobubble generator includes an inflow portion for receiving a source liquid solution, a series of at least two sequential cavitation zones and shear planes to treat the source liquid solution and producing nano-bubble containing liquid solution, and an outflow portion for releasing the nanobubble-containing liquid solution.



COMBINED HEATING AND STIRRING ARRANGEMENT METHOD FOR HEATING FOOD AND HEATING STIRRER

Thu, 18 Aug 2016 08:00:00 EDT

The invention discloses a facilitated cooking method which allows it to stir and heat food on the basis of magnetic fields preferably respectively by induction cooking. A magnetic stirrer heater (110) is preferably propelled by coils (125, 128) and heated by an induction coil (110). A corresponding arrangement and a magnetic stirrer heater are disclosed as well. The combined heating and stirring arrangement can be used for automated cooking by carrying out the stirring and heating of the food according to a time schedule.



METHOD AND APPARATUS FOR CONTROLLING THE FLOW OF PRODUCT OVER A PRODUCT ATTRITION BED

Thu, 18 Aug 2016 08:00:00 EDT

A method and apparatus for controlling a flow of a product over a product attrition bed, where the product comprises a plurality of product units, for example, potatoes. In one aspect, apparatus comprises a product attrition bed and an auger positioned above the product attrition bed. The auger comprises a flow restriction mechanism to restrict a discharge flow of the product from the auger. In a second aspect, the method comprises feeding the product to the auger to provide a product charge; substantially confining the product charge in a charge space; rotating the auger to move the charge space, and thereby the product charge, in the flow direction; and discharging the product charge from the auger through a flow restriction mechanism. In a third aspect, the method and apparatus controls the feed of product to the auger, for example, providing one control volume of product per revolution of the auger.



Apparatus and Method for Drying and/or Treating Loose Food Products

Thu, 18 Aug 2016 08:00:00 EDT

An apparatus and a method of drying and/or treating loose products such as food products, for example corn, flour, seeds in general, spices, tea and coffee, dried pulses, dried or shelled fruit, like hazelnuts, dry food products in general, such as dried mushrooms, etcetera, the treatment which the aforementioned loose products can be subjected to being of the type such as disinfestation, sanitization, pasteurisation, sterilisation, etcetera, wherein the aforementioned apparatus comprises a conveyor for the loose products, a treatment unit defining a treatment chamber, means for generating radio frequency electromagnetic radiation, means for applying radio frequency electromagnetic radiation and/or microwaves which act in the treatment chamber or area and designed to affect the loose products transported through the treatment chamber or area, mixing means for the loose products to be treated arranged in the treatment chamber.