The present invention describes polymer compositions that have enhanced properties as oxygen barriers, as well as manufacturing methods for such oxygen-scavenging polymers and devices composed of such oxygen-scavenging polymers. These oxygen-scavenging polymers offer several benefits over existing materials, including a reduced ability for oxygen and carbon dioxide to permeate the polymer, reduced foaming of beverages stored in containers composed of the polymers, improved moisture absorption, and increased anti-bacterial/anti-fungal properties.

The present invention describes polymer compositions that have enhanced properties as oxygen barriers, as well as manufacturing methods for such oxygen-scavenging polymers and devices composed of such oxygen-scavenging polymers. These oxygen-scavenging polymers offer several benefits over existing materials, including a reduced ability for oxygen and carbon dioxide to permeate the polymer, reduced foaming of beverages stored in containers composed of the polymers, improved moisture absorption, and increased anti-bacterial/anti-fungal properties.

A concentrated fruit juice powder obtained by a convection current vacuum freeze drying process that includes: selecting and preparing fruits by predetermined quality guideline; extracting fruit juice by inserting the fruits into a screw press juicing apparatus having a precutter and a screw press whose body surface varies non-linearly, which is configured to achieve a maximum extraction efficiency; adding probiotics into the extracted fruit juice; freezing the fruit juice mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen fruit juice blocks; and vacuum freezing the frozen fruit juice blocks using a convection current vacuum freeze drying apparatus.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

System and methods are disclosed with a holding tank to receive liquid and cryogenically frozen biomass; a cavitator to generate shock waves and pressure variations, wherein the shock waves and pressure variations are to the biomass and the liquid to separate oil from the biomass; a sensor to determine when oil concentration exceeds a threshold; and a valve to transfer the oil and liquid to an oil tank when the threshold is met.

System for protecting and securing bags for bulk high pressure processing equipment including at least one tube provided with holes, covers for evacuating and connecting the ends of the tube or tubes, the tube or tubes being anchored to the covers, a protector for the bag adapted to lengthen the outlet path of the processed product once the depressurization of the equipment is produced, and a fitting for the protector for connecting the protector to the cover on the side from which the product in the bag comes out.

System for protecting and securing bags for bulk high pressure processing equipment including at least one tube provided with holes, covers for evacuating and connecting the ends of the tube or tubes, the tube or tubes being anchored to the covers, a protector for the bag adapted to lengthen the outlet path of the processed product once the depressurization of the equipment is produced, and a fitting for the protector for connecting the protector to the cover on the side from which the product in the bag comes out.

The invention relates to a method for preserving the fresh juice of citrus fruits or pomegranates following the conventional treatment of the fruit and corresponding extrusion or expression of same to obtain the juice. The method consists of: applying, prior to introducing the juice into a container, CO.sub.2 in the form of dry ice, which removes the oxygen content in the container; then introducing the juice continuously; subsequently adding, according to the characteristics of the juice, a dose of liquid nitrogen that allows the atmosphere of the headspace thereof to be corrected; and hermetically sealing the container, such that the absence of oxygen therein is ensured, preventing the product from oxidising and increasing the durability thereof, as long as said product is preserved at a final temperature between 1 and 4 C.

Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.