摘要:
A capsule for use in a beverage production device, the capsule containing ingredients to produce a nutritional or food liquid when a liquid is fed into the capsule at an inlet face thereof, with the capsule being provided with a filter having a plurality of filtering orifices and a flow collection member placed downstream of the filter to collect the filtered liquid from the filtering orifices. The collection member includes at least one restriction orifice to focus the flow of liquid in at least one jet of liquid at high velocity in the compartment containing the ingredients. The invention is particularly advantageous for producing a nutritional liquid (e.g., infant formula) or a food from powdered ingredients.
摘要:
Nutritional delivery system using single-serve capsules comprising: a dispenser for a nutritional composition comprising means for providing water into a single-use capsule containing a portion-controlled serving of a nutritional formula; different types of capsules (10,11,12,13,14,15,16) being designed according to a nutritional feeding plan corresponding to persons or categories of persons to be fed, each type comprising capsules containing a nutritional formula; the capsules of different types having at least one differentiating characteristic so that each type of capsules corresponds to a feeding time period determined by the feeding plan; control operation means associated to each type of capsules, said means comprising information relating to at least one differentiating operational parameter relevant to produce and deliver a differentiated nutritional liquid in the dispenser according to the feeding plan.
摘要:
Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the advantage of avoiding or of reducing the presence of free calcium ions in the solution which are capable of destabilizing the casein micelle. The process includes the dissolution of the whey product in an aqueous medium, mixing with fresh milk, ensuring heat stability for the product in spite of the presence, in a substantial quantity, of whey proteins, then concentrating the mixture by evaporation, leading to a product whose taste is similar to that of fresh milk.