A method for producing alcoholic beverages from alkaline cooking, using as a basis the increase in pH in the medium to cook cacahuazintle corn grains, other similar mealy corn or any other grain, which offers a different proposal due to the generation of flavors, aromas and sensory characteristics that differentiate the products obtained by the methods herein disclosed from existing alcoholic beverages. A method for producing alcohol for human consumption and/or industrial use from the recovery and treatment of nejayote obtained from alkaline cooking residues, also known as nixtamalization of corn, applied to any alkaline cooking residue in the alimentary field.

The present invention relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein the hydrophobic powder and crystalline powder are present in a mass ratio of between 75:25 and 99:1; the hydrophobic powder has a D50 particle size of between 50 to 500 μm; the crystalline powder has a D50 particle size of between 1 to 10 μm, and wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.

A composition comprising or consisting of L-theanine and one or more fructooligosaccharides, wherein the ratio of L-theanine to froctooligosaccharide(s) is of about 2:1 to 99:1. A composition in the form of a food or nutraceutical, and also in the form of a powder, granules, suspension, tablet, capsule, lozenge, bakery item, sweets, drink, beverage or oral preparation.

A composition comprising or consisting of L-theanine and one or more fructooligosaccharides, wherein the ratio of L-theanine to froctooligosaccharide(s) is of about 2:1 to 99:1. A composition in the form of a food or nutraceutical, and also in the form of a powder, granules, suspension, tablet, capsule, lozenge, bakery item, sweets, drink, beverage or oral preparation.

Method for determining the temperature of products transported on the conveyor belt of a cryogenic tunnel, comprising the following steps: —continuously measuring the surface temperature of products travelling on the conveyor belt; —measuring the thickness of a product at the point where the temperature measurement is taken; —performing the following evaluation: a. when the thickness of the product is within a certain range, then the temperature measured for said product is considered to be a reliable value; b. when the thickness of the product is outside the range, then the last temperature value of the measured product is considered to be a reliable value according to paragraph a) above; c. after a determined period of time during which the measured thickness is outside the range, it is concluded that there are no products on the conveyor belt and the temperature measurements are no longer taken into account.

The Invention relates to a fermented onion composition having a dry matter content of at least 8 wt. %, said composition comprising, per gram of dry matter: a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinations thereof; b) 5-250 mg of phenols selected from acid equivalent of gallic acid, acid equivalent of ferulic acid, quercetin, kaempferol and combinations thereof; c) 75-500 mg acid equivalent of organic acid selected from propionic acid, lactic acid, acetic acid and combinations thereof, including at least 200 mg lactic acid equivalent and/or at least 75 mg propionic acid equivalent and/or at least 120 mg acetic acid equivalent; wherein the combination of components a) to c) constitutes 50-89 wt. % of the dry matter that is contained in the composition; and wherein at least 90 wt. % of the composition is dissolved at a temperature of 20° C. when the composition is diluted with distilled water to a dry matter content of 5 wt. %.

The fermented onion composition of the present invention can advantageously be used as an effective, label friendly food ingredient to increase overall quality of foods.

The invention also provides a method of preparing a fermented onion composition, comprising: providing an onion substrate containing 10-50 wt. % dry matter and 50-90 wt. % water, wherein at least 40 wt. % of the dry matter is derived from onion; inoculating the substrate with a micro-organism selected from lactic acid producing bacteria, Propionibacterium, acetic acid producing bacteria and combinations thereof; and incubating the inoculated substrate at a temperature in the range of 25-60° C. for at least 12 hours to produce an onion ferment.

A method and apparatus for shaping a strand-shaped foodstuff such as a piece of meat are disclosed. A pressing chamber is delimited by walls, at least one of which is movable by a pressing device and is configured as a ram. The pressing chamber is transitioned from an initial state with a first enclosed volume into a final state with a second enclosed volume. The apparatus is suitable for integration into a transport system by way of a feed device, by which the foodstuff is fed through a first opening cross-section to the pressing chamber, and a discharge device, by which the foodstuff is discharged from the pressing chamber through a second opening cross-section, are provided, wherein the first opening cross-section is opposite the second opening cross-section so that the foodstuff is be fed and discharged in the same direction.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid value of from about 0 wt % to about 1 wt % by weight of the total fatty acid content, an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h, a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content, a slip melting point of from about 22° C. to about 40° C., and a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.

An apparatus for shaping a strand-shaped foodstuff, in particular a piece of meat, is disclosed. The apparatus includes a pressing chamber which is delimited by walls, at least one of which is movable by means of a pressing device and is designed as a ram, whereby the pressing chamber can be transitioned from an initial state with a first enclosed volume into a final state with a second enclosed volume. The apparatus also includes a feed device for feeding the foodstuff into the pressing chamber, and a discharge device for discharging the foodstuff from the pressing chamber. In order to provide an apparatus which is suitable for simple integration into a conveyor system, the feed device and/or the discharge device is a transport belt which at least partially covers one of the walls in an interior of the pressing chamber. In addition, a method for shaping a strand-shaped foodstuff is also disclosed.