The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in the flavor over time. The present invention is able to suppress change in the flavor over time of a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil by adjusting the pH thereof to a value within a predetermined range. It is preferable to use a highly unsaturated fatty acid-containing fat or oil which has been subjected to antioxidation treatment. It is preferable that the antioxidation treatment is carried out by dispersing water phases, in each of which a predetermined amount of a water-soluble antioxidant is dissolved, in the highly unsaturated fatty acid-containing fat or oil such that the water phases have particle diameters of 300 nm or less.

An apparatus (10) for the production and dispensing of chilled food products, such as ice cream or the like, comprises a refrigerated top tank (12) intended to contain a liquid preparation, and an underlying refrigerated cylinder (14) which contains a motor-driven scraper (15) and which receives the liquid preparation from the top tank (12) in order to produce from it the final product and dispense it controllably through a tap (16) at one end of the cylinder (14). The liquid preparation passes between the top tank (12) and the refrigerated cylinder (14) via a mixer pipe (21) which mixes air with the passing preparation. The top tank (12) contains a motor-driven screw (26) rotating about a horizontal axis so as to push the product inside the tank (12) towards the mixer pipe (21).

An apparatus (10) for the production and dispensing of chilled food products, such as ice cream or the like, comprises a refrigerated top tank (12) intended to contain a liquid preparation, and an underlying refrigerated cylinder (14) which contains a motor-driven scraper (15) and which receives the liquid preparation from the top tank (12) in order to produce from it the final product and dispense it controllably through a tap (16) at one end of the cylinder (14). The liquid preparation passes between the top tank (12) and the refrigerated cylinder (14) via a mixer pipe (21) which mixes air with the passing preparation. The top tank (12) contains a motor-driven screw (26) rotating about a horizontal axis so as to push the product inside the tank (12) towards the mixer pipe (21).

A method for the production of a product mass, in particular a chocolate mass, as a basic mass for foodstuffs, with a plurality of ingredients and a recipe total fat content, using a conching device with a conching container, which can be opened and closed hermetically sealed. The method includes filling of the conching container with a low-fat partial mass, which includes at least a part of the plurality of ingredients and has a fat content which is smaller than the recipe total fat content. Furthermore, the method includes a first conching of the low-fat partial mass with a closed conching container and second conching of the low-fat partial mass with an opened conching container with simultaneous active drying of the low-fat partial mass. Before the second conching, the method includes an addition of a further part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in the range from approximately 11% to approximately 17%. The method also includes liquefaction of the partial mass while adding the rest of the plurality of ingredients and mixing the latter with the low-fat partial mass to form a total mass representing the product mass, which at least essentially includes the recipe total fat content.

A system for dispensing fluid foodstuff material into a shaping cavity of a mould is described, of the type comprising the steps of: advancing a plurality of moulds (M1, M2) on a conveying line (2), along an advancement direction (X), each comprising at least one shaping cavity; providing a dispensing machine (4) along said conveying line (2) provided with a formation of nozzles (6; 61, 62, 63) comprising at least one line of nozzles arranged along a direction (K) transversal to said advancement direction (X).

The process is characterized in that it delivers the material during advancement of the moulds, and in that it adjusts the quantity of material dispensed as a function of the variation in depth in the individual shaping cavity along the advancement direction (X).

The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve recovery from a strenuous exercise bout.

The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-derived product daily and before exercise. The synergistic combination of nitrate and cocoa polyphenols acts to improve recovery from a strenuous exercise bout.

A method of making chocolate is provided, comprising the steps of: (a) preparing a mouthpiece that can contain chocolate; (b) receiving the prepared chocolate into the mouthpiece and installing a temperature sensor and/or a heater into the mouthpiece; (c) connecting the mouthpiece of step (b) with a smokable aerosol product main body to complete the making procedure. The chocolate prepared by this method enables a dual consumption regime of both retail consumption and realistic smoking aerosol experience.

A single ingredient dehydrated spice, having a monoterpene level of greater than 100 ppm and a water activity of 0.2-0.6. The single ingredient dehydrated spice is selected from the group consisting of ginger, turmeric, and garlic. For single ingredient dehydrated ginger spice, the monoterpene level is typically greater than 250 ppm and the water activity is typically between 0.2-0.3. The single ingredient dehydrated ginger spice is characterized by RGB values of R of 230, G of 203 and B of 141 and L*a*b values of L of 83, a of 1.834 and b of 35. The single ingredient ginger spice product is further characterized by an average gingerol content of 4588 g/gr ginger and an average shogaol content of 3203 g/gr ginger, and the novel ginger spice product may have a 6-gingerol content of 6200 g/gr ginger and a 10-gingerol content of 675 and a 6-shogaol content of 3750 g/gr ginger and a 10-shogaol content of 500 g/gr ginger.

A method for alleviating hair loss includes using a health supplement food prepared by mixing dried powders that include 5 to 15% by weight of black beans, 5 to 15% by weight of black sesame seeds, 5 to 15% by weight of corn, 5 to 15% by weight of adlay, 5 to 15% by weight of sorghum, 5 to 15% by weight of mulberry leaves, 5 to 15% by weight of mulberry fruits, 7 to 20% by weight of Polygonum multiflorum Thunberg, 5 to 15% by weight of dandelion, 1 to 10% by weight of licorice, 2 to 15% by weight of kelp, and 5 to 15% by weight of cactus based on solid content. The health supplement food may promote hair growth, alleviate and mitigate hair loss, regulate blood glucose, or alleviate and relieve gastric disorder symptoms.