The invention relates to aerated food products. The aerated food products comprise between 40 wt % and 95 wt % of at least one edible plant paste, especially at least one vegetable paste, and have an overrun ranging from 7% to 150%. The edible plant paste is not a dry particulate or powder composition. The invention also relates to processes for preparing such aerated food products.

The present invention relates to a gluten-free alimentary composition which comprises extruded babassu flour. It also relates to an alimentary ingredient and to an alimentary film which comprises said babassu flour. The present invention also relates to a procedure for preparing an extruded babassu flour-based alimentary composition and to a procedure for preparing an alimentary film which comprises said flour. Likewise, an alimentary protective coating is also provided which comprises said alimentary composition and/or a packaging for said film and the procedures for their preparation.

The present invention addresses the problem of providing a novel freezing system and a method for producing frozen ingredients, the system and method being such that the amount of free water after defrosting of the frozen ingredients is lower than with conventional freezing. The present invention solves the above problem by providing an ingredient freezing system comprising two or more freezing units for freezing the ingredient, and a transport unit for transporting the ingredient to the two or more freezing units, the two or more freezing units being configured so as to freeze the ingredient in stages so that the ingredient is frozen at progressively lower temperatures as the ingredient is transported on the transport unit.

The present invention provides an extracted and fermented composition of coffee cherry pulp and skin having an increased β-damascenone content and a method for producing the same. More specifically, in the method for producing an extracted and fermented composition of coffee cherry pulp and skin, a fermentation step using lactic acid bacteria is included.

Onions in an aqueous brine have one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite, which makes it possible for an onion food product to achieve commercial sterility. Although makeable in other ways, an onion product results from onions in the aqueous brine being sealed in a container, and optionally inverted, and heated.

A combination desalination, hydroelectric power, and salt production system is described and the related methods. The comprehensive design solves problems and provides economic solutions to problems for arid regions. The system may comprise one of evaporating water from the concentrated brine water to precipitate salt, applying the concentrated brine water for agriculture, filling a recreational or therapeutic pools, mixing the concentrated brine water with gypsum to produce a masonry product, mixing the salt with cement to form a masonry product, mixing the salt with plastic, for example.

A combination desalination, hydroelectric power, and salt production system is described and the related methods. The comprehensive design solves problems and provides economic solutions to problems for arid regions. The system may comprise one of evaporating water from the concentrated brine water to precipitate salt, applying the concentrated brine water for agriculture, filling a recreational or therapeutic pools, mixing the concentrated brine water with gypsum to produce a masonry product, mixing the salt with cement to form a masonry product, mixing the salt with plastic, for example.

The present invention relates to a method of producing at least one composition, said method comprising the following steps: (a) preparing a paste from flesh of fermented Kalamon olives; (b) subjecting said paste to a separation process yielding oil, a semisolid fraction, and an aqueous phase, said separation process preferably being centrifugation; and (c) performing one, two or three of the following: (i) harvesting said oil, thereby obtaining a first composition; (ii) drying said semisolid fraction, thereby obtaining a second composition; and (iii) harvesting said aqueous phase, thereby obtaining a third composition.

The present disclosure relates to a technical idea of infiltrating stevioside or a fragrant ingredient into a fruit or vegetable by using a high-voltage pulsed electric field, and a method for enhancing the sweetness according to an embodiment may comprise the steps of maintaining high-voltage pulse device electrodes installed on at least two sides in a container containing a solution in which a natural sugar or a substance for fragrance is dissolved, injecting an object of the fruit or vegetable between the high-voltage pulse device electrodes, receiving an alternating current from the high-voltage pulse device electrodes to convert the alternating current into a high-voltage direct current, and storing the high-voltage direct current in a capacitor, which is an energy storage device, to charge energy, generating a high-voltage pulsed electric field (PEF) by discharging the charged energy from the high-voltage pulse device electrodes using a pulse generating circuit when the injected object is sensed, forming a potential difference in cell membranes of the object with the generated high-voltage pulsed electric field, and allowing the solution to permeate between the generated perforations of the cell membranes by maintaining the state in which the potential difference is formed for a predetermined time until perforations are generated in the cell membranes of the object.

Provided herein are drinks or powdered drinks containing a destroyed frond of a Lemnoideae plant having improved feeling of sliminess and/or powderiness in the mouth, and a method for improving sliminess and/or powderiness in the mouth of drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant. Also provided herein are drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant, and organic acid salt or organic acid; and a method for improving the feeling of sliminess and/or powderiness in the mouth, including adding an organic acid salt or organic acid to drinks or powdered drinks containing destroyed fronds of a Lemnoideae plant.