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.

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.

A container assembly configured for use in a high pressure process (HPP) includes a container defining a container cavity and a fitment assembly coupled to the container. The fitment assembly defines a passageway arranged in fluid communication with the container cavity. The fitment assembly further defines a chamber within the passageway isolated from the container cavity. A pressure relief mechanism is operably coupled to the fitment assembly to relieve pressure within the chamber.

A container assembly configured for use in a high pressure process (HPP) includes a container defining a container cavity and a fitment assembly coupled to the container. The fitment assembly defines a passageway arranged in fluid communication with the container cavity. The fitment assembly further defines a chamber within the passageway isolated from the container cavity. A pressure relief mechanism is operably coupled to the fitment assembly to relieve pressure within the chamber.