The present invention relates to stable vegetable emulsions, particularly potato containing emulsions. These emulsions, providing a good taste and a sensory mouthfeel, without any graininess, are to be used in products like smoothies as fruit and vegetable containing beverages, soups, and sauces. Also a method to prepare the stable vegetable emulsion is presented.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

A plant (1) for cold extraction of puree, or juice, from a fresh food product of vegetable, or animal origin, includes a treating machine, for example a softening machine (20) downstream of which an extraction machine (30) is provided for extracting juice, or puree, from the food product of vegetable, or animal origin. Upstream of the treating machine (20) a cutting machine is provided (40,40) in which a cutting means is arranged to cut the starting food product of vegetable origin into parts of predetermined size. More in detail, the cutting means (40) is arranged to cut the vegetable product (100) into parts (105) of size set between 50 mm and 130 mm, which are then fed to the treating machine (20).

The present application relates to papaya plants having increased resistance to the papaya ringspot virus as compared to a wild type plant due to a mutation in the eukaryotic translation initiation factor 4e and/or eukaryotic translation initiation factor iso4e gene leading to non-functional eukaryotic translation initiation factor 4e and/or eukaryotic translation initiation factor iso4e proteins. Methods of producing such papaya plants having increased resistance to the papaya ringspot virus are described.

The present invention pertains to a new type of high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. The invention particularly pertains to fruit flavoured beverages having a protein content of at least 4% (w/w). The invention furthermore relates to high protein fruit and/or vegetable preparations which e.g. are advantageous for the production of high protein, fruit- and/or vegetable-flavoured yoghurt. The invention also relates to food products containing the high protein fruit and/or vegetable preparations and to method for producing these.

Disclosed is a frozen vegetable subjected to dry heat treatment prior to freezing, the frozen vegetable exhibiting a drip loss during natural thawing of 7.20% or less, the frozen vegetable exhibiting a change in bulk density relative to fresh product of 1.90 or less. The frozen vegetable of the present invention is useful in that the frozen vegetable presents appealing voluminosity, generates little drip, is free of wateriness, and has crunchy texture.

The present invention relates to a high-speed dewatering and pulverizing turbine (1) for obtaining solid pulverized particles and dissociating the water present, which is formed by: a) a stator (6) having circular geometry with a duct at one end (7) for the outlet of the solid pulverized particles and a duct in the bottom part (10) for the inlet of solid particles to be pulverized; b) a wheel or rotor with vanes or blades, located inside the stator; and c) a central securing assembly for adjusting and securing all the elements that form the wheel or rotor. Also described is a method for obtaining solid pulverized and dewatered particles, wherein the water present is separated.

A training equipment with a coating of organic-food powders includes a main body and a mixture layer of organic-food powders. The main body has an outer surface. The mixture layer of organic-food powders is provided to coat the outer surface of the main body.

A training equipment with a coating of organic-food powders includes a main body and a mixture layer of organic-food powders. The main body has an outer surface. The mixture layer of organic-food powders is provided to coat the outer surface of the main body.

A strawberry core removing assembly and method includes a tube having a first end, a second end and perimeter wall extending between the first and second ends. The first and second ends are open. A bulb is in fluid communication with the tube. Air is forced out of the bulb, through the tube and outwardly of the first end when the bulb is compressed. The first end is receives a tip of a strawberry such that the tube is extended through the strawberry and a core of the strawberry is retained within the tube. The bulb is configured to be compressed to eject the core from the tube.