Abstract:
The invention concerns a shelf stable spread comprising sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20g measured at 25°C by a Texture Analyser equipped with a 5kg load cell and a 20mm diameter cylinder probe with a penetration into the sample at a constant speed 1mm/s during 10s.
Abstract:
A process for the continuous removal of cholesterol from an egg yolk material comprising wet milling said egg yolk material with an extraction oil, centrifuging said egg yolk material and extraction oil into a first egg yolk-containing fraction which is low in cholesterol and a second oil fraction which is high in cholesterol, wherein said second oil fraction is then subjected to steam stripping wherein a vapor phase rich in cholesterol and a liquid phase containing oil are produced, said liquid phase being recycled as an extraction oil for said wet milling.
Abstract:
The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.
Abstract:
Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient- dense meat structured protein products.
Abstract:
Herein disclosed is a method of processing a medium containing algae microorganisms to produce algal oil and by-products, comprising providing the medium containing algae microorganisms; passing the medium through a rotor-stator high shear device; disintegrating cell walls of and intracellular organelles in the algae microorganisms to release algal oil and by-products; and removing the algae medium from an outlet of the high shear device. In an embodiment, disintegration is enhanced by a penetrating gas capable of permeating the cell wall. In an embodiment, enhancement is accomplished by super-saturation of the penetrating gas in the medium or increased gas pressure in a vessel. In an embodiment, the penetrating gas is different from the gas produced by the cell during respiration. A suitable system is also discussed in this disclosure.
Abstract:
A method for extraction and removal of cholesterol from egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the nontreated egg yolk is achieved by the extraction of cholesterol into the edible oil by high pressure homogenization producing low cholesterol egg yolk and edible oil-cholesterol mixture. The cholesterol extracted into the oil is further removed from the oil by steam stripping, allowing a recycling of the steam stripped extraction oil, and the isolation of the cholesterol from the aqueous steam stripping distillate as the extraction by-product.
Abstract:
A method of removing cholesterol from egg yolk by shearing a mixture of oil:egg yolk:water ratio of about 3:1:0.8 to about 1.5:1:0.4 where the temperature of the mixture during shearing is between about 124 to about 148 DEG F.
Abstract:
Die Trockenprodukte der vorliegenden Erfindung stellen Snacks (sogenannte knusprige Smoothies) mit besonders hohem Obstanteil bereit, die sich aufgrund ihrer Herstellung bei niedrigen Temperaturen unter weitgehendem Ausschluss von Sauerstoff durch ein hohes Maß an Konservierung von oxidations- und temperaturempfindlichen aber wertvollen Obstbestandteilen auszeichnen, und die ein intensives Aroma sowie ein homogenes und farblich attraktives Erscheinungsbild haben.
Abstract:
A transparent liquid composition which comprises water, an oil-soluble ingredient, and a surfactant. Specifically, the transparent liquid composition comprises at least 50 wt.% water, up to 30 wt.% oil-soluble ingredient, and up to 20 wt.% surfactant, wherein the content of the surfactant is lower than that of the oil-soluble ingredient.
Abstract:
Cholesterol is removed from aqueous emulsions of dairy or egg based products by contacting the aqueous emulsions with a cyclodextrin and forming a cyclodextrin-cholesterol complex generally at a temperature in the range 20 DEG C to 60 DEG C and causing the complex to precipitate from solution by chilling below 5 DEG C. The precipitated complex is removed and the cyclodextrin is regenerated by extraction of cholesterol with a solvent chosen from hexane, acetic acid or acetic/butanol mixtures.