The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, a headspace of the container including inert gas.

An apparatus for preserving carbonated beverages or other liquids features a container, and an impermeable piston that divides the container interior into a lower chamber beneath the piston for storage of a liquid, and an upper chamber above the piston. An axially extendable and collapsible conduit has a lower end sealed to the piston around a flow opening that passes axially therethrough, and an upper end connected and sealed to an upper portion of the container around a mouth opening therein. A valve mechanism features a closure member movable between open and closed positions that respectively open and close the flow opening in the piston. Opening of the closure member allows pouring of the liquid out of the container via the flow opening, the conduit and the mouth, and closing of the closure member seals the lower chamber closed in order to preserve the liquid.

The method of the invention is characterized in that in the first phase the device installation is filled with processed liquid product, yielding a low pressure zone and then the processed liquid product is introduced under high pressure into the cavitation process, where moving at a rate of not less than 3 m/s and under pressure of not less than 20 bar is introduced to the cavitation and rotation location of the separated streams of the processed liquid product, which rotating in the further part, in the longitudinal axis of the cavitator, move in the opposite directions, resulting in differential pressure leading to cavitation process with effects characteristic for sterilization and homogenization with heterogeneous parameters, wherein in the next phase a separation takes place into a liquid product, which has a particle size larger than 600 nm and a liquid product which has a particle size smaller than 600 nm, wherein the liquid product of larger particle size is directed to cooling and complementary cavitation reprocessing, and the liquid product of smaller particle size is subjected to particle size analysis control, by which the liquid product, which meets the preset parameters, is directed to the finished product acceptance, and the liquid product which does not meet the acceptance criteria is sent to the next reprocessing.

Systems for and methods of agitation in the production of beverage and food receptacles from frozen contents are provided. A method of producing a melted food or beverage liquid product from a receptacle containing frozen liquid contents includes receiving a receptacle in a chamber of a dispenser. The receptacle defines an enclosed inner volume containing a frozen liquid contents. The method also includes melting at least a portion of the frozen liquid contents to generate a melted food or beverage liquid product by applying motion to at least one of the receptacle and the frozen liquid contents, perforating the receptacle, and dispensing the melted food or beverage liquid product from the receptacle.

A system for deaeration of constituents of a liquid product blend includes a first liquid stream supply system and a second liquid stream supply system. A control system is configured to: (i) monitor flow of the first liquid and responsively/automatically control flow of the first deaeration gas in order to achieve a first target ratio of first deaeration gas to first liquid; and/or (ii) monitor flow of the second liquid and responsively/automatically control flow of the second deaeration gas in order to achieve a second target ratio of second deaeration gas to second liquid; and/or (iii) monitor a dissolved oxygen level of (a) the first liquid, at a location downstream of injection of the first deaeration gas, and (b) a combined liquid formed by mixing the first liquid and the second liquid, and to adjust the system based upon the dissolved oxygen level of the combined liquid.

The invention relates to a method for preparing a comestible nutrient composition comprising the steps of (i) cultivating proliferating non-human animal cells of interest in vitro until the cell count of said cells has multiplied by at least 2-fold or more; (ii) harvesting the cells to provide cell-derived material; and (iii) preserving the cell-derived material from the cells harvested in step (ii) from spoiling. Furthermore, the invention refers to a comestible nutrient composition obtainable from such method and use thereof for providing a well-defined nutrient composition.

An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35 F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability.

Systems for and methods of agitation in the production of beverage and food receptacles from frozen contents are provided. A method of producing a melted food or beverage liquid product from a receptacle containing frozen liquid contents includes receiving a receptacle in a chamber of a dispenser. The receptacle defines an enclosed inner volume containing a frozen liquid contents. The method also includes melting at least a portion of the frozen liquid contents to generate a melted food or beverage liquid product by applying motion to at least one of the receptacle and the frozen liquid contents, perforating the receptacle, and dispensing the melted food or beverage liquid product from the receptacle.