Patent application number | Description | Published |
20110052162 | APPARATUS AND METHOD FOR HEATING A PRODUCT STREAM - This disclosure relates to an apparatus and a method for heating a product stream, in particular a basic material for the beverage industry, and especially a milk drink or a mixed milk drink. Due to the fact that, in a heating module, a treatment channel is formed between alternating current electrodes in such a way that the product flows from the first electrode to the second electrode substantially in a main flow direction, the electrode spacing and the cross-section of the treatment channel can be dimensioned largely independently from one another and the energy input in the product as well as the flow behavior of the product can be optimized. This promotes uniform heating of the product and helps to avoid undesirable depositions in the treatment channel. | 03-03-2011 |
20130170772 | FILM BAG - The disclosure relates to a multilayer film bag ( | 07-04-2013 |
20130186879 | APPARATUS AND METHOD FOR WARMING A PRODUCT, IN PARTICULAR, A FOOD PRODUCT - The present invention is directed to systems and methods for thermal treatment of packed product(s), in particular a food item, by introducing heating energy using electric current. Embodiments include system electrode units that include connector electrodes that may be interconnected such that electric current can flow through at least two packing units in series, parallel, or any combination thereof, making it possible to efficiently heat one or more products in a controlled manner. | 07-25-2013 |
20130280404 | Aqueous Gellan Dispersion - The present invention relates to an aqueous gellan dispersion comprising 0.8 to 8 wt-% gellan, 1 to 20 wt-% of at least one salt from a divalent cation, and 0.3 to 3 wt-% of at least one acid, a beverage concentrate comprising said dispersion, a ready-to-drink beverage comprising the beverage concentrate and a method for the preparation of said ready-to-drink beverage. | 10-24-2013 |
20140170262 | PROCESS OF PREPARING A CONCENTRATED LIQUID FOODSTUFF - This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3. | 06-19-2014 |
20140302197 | Enzymatic Treatment Of Gum Arabic - The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion. | 10-09-2014 |
20150315533 | FERMENTATION OF JUICE - The present invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a mixture of a juice concentrate having a Brix of from 5 to 20° Bx and a carbohydrate, with a yeast; to obtain a concentrated liquid foodstuff, wherein the alcohol content is lower than 15 g/kg of concentrated liquid foodstuff. | 11-05-2015 |
20160029651 | METHOD FOR STORING SUBSTANCES IN ORGANIC SOLIDS - The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids. | 02-04-2016 |