A beverage or food additive for improving an individual's mental and physiological performance, the dietary composition comprising medium chain triglycerides oil, Ginko Biloba, Panax Ginseng, phosphatidylserine, Bacopa Monnieri, and Polygala Tenuifolia. In addition, the dietary composition may optionally contain docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and/or epigallocatechin gallate (EGCG).

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory damage, as well as improving tissue microcirculation and tissue oxygenation.

The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory damage, as well as improving tissue microcirculation and tissue oxygenation.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a Maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a Maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a Maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a Maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected.

Methods involve packaging butter sticks by adding unformed butter to an extruder, where the extruder shapes the butter into defined dimensions, cutting the extruded butter at a desired length to form butter sticks, cooling the butter sticks, and flow-wrapping the cooled butter sticks within an adhesive film. Systems for packaging butter sticks involve an extruder, a cutting device, a cooling device and a flow-wrapping device, where the extruder shapes unformed butter into defined dimensions, the cutting device slices the extruded butter into butter sticks, the cooling device increases a firmness level of the butter sticks, and the flow-wrapping device packages the butter sticks within a sealed, adhesive film. The extruder, the cutting device, the cooling device and the flow-wrapping device may be connected.

A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.