A centrifuge for separating food and beverage products can include a base and an outer housing connected to the top end of the base. The outer housing can include an outlet through which liquid may be dispensed. A rotor may be positioned within the outer housing and can include an annular rotor wall an opened top end, and a closed bottom end defining a lower end of the annular rotor wall. A motor can be operably connected to the rotor and configured to rotate the rotor about an axis of rotation at oscillating rotational speeds. The annular rotor wall can extend upward and radially outward with respect to the axis of rotation from the lower end of the annular rotor wall. The annular rotor wall can extend downward and radially outward with respect to the axis of rotation from the upper end of the annular rotor wall.

An object of the present invention is to provide an food additive capable of improving quality and physical properties such as water retention, shape retention, and dispersion stability at the time of adding to foods such as processed foods and scarcely impairing characteristics such as original texture and flavor of food, and also to provide foods comprising the food additive. That is, the present invention provides a food additive comprising an anion-modified cellulose nanofibers and food including the food additive.

The present invention comprises an impurities or materials trapping apparatus for separating or trapping a selected or unwanted materials such as sediment in a pourable material having sediment therein. The apparatus comprises a body having side walls between a first end and second end defining at least a recessed inner space 42, 104, 204, 286 there between for a pourable material. The apparatus includes at least one raised portion 50, 51, 55, 56, 206, 208 having a highest point, angled walls 26 connected to the side walls 7, 40 202, 220, 282 and at least one drainage aperture 16, 110, 210 located within the side walls 7, 40, 202, 220 282 or angled walls 26, 103, 203, 284. The raised portion is located at one end of the inner space and the angled walls 26 are located at a spaced distance from the raised portion. In one orientation of the apparatus, the side walls or angled walls drain at least a portion of the pourable material towards and though the drainage aperture and down to the raised portion and in another orientation of the apparatus, the drainage aperture is blocked thereby retaining any sediment. The apparatus of the present invention can be formed as part of a container or bottle and/or be part of a cap assembly. Methods of operation are also included.

The present invention comprises an impurities or materials trapping apparatus for separating or trapping a selected or unwanted materials such as sediment in a pourable material having sediment therein. The apparatus comprises a body having side walls between a first end and second end defining at least a recessed inner space 42, 104, 204, 286 there between for a pourable material. The apparatus includes at least one raised portion 50, 51, 55, 56, 206, 208 having a highest point, angled walls 26 connected to the side walls 7, 40 202, 220, 282 and at least one drainage aperture 16, 110, 210 located within the side walls 7, 40, 202, 220 282 or angled walls 26, 103, 203, 284. The raised portion is located at one end of the inner space and the angled walls 26 are located at a spaced distance from the raised portion. In one orientation of the apparatus, the side walls or angled walls drain at least a portion of the pourable material towards and though the drainage aperture and down to the raised portion and in another orientation of the apparatus, the drainage aperture is blocked thereby retaining any sediment. The apparatus of the present invention can be formed as part of a container or bottle and/or be part of a cap assembly. Methods of operation are also included.

Methods for producing fruit juice compositions and/or beverage products where the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced.

The present disclosure generally relates to a process for preparing a beverage enriched with healthy antioxidant and natural caffeine comprises blending combination of selected ingredients with purified water and vegetable glycerin upon stirring the mixture uniformly; performing cold maceration of the mixture at a low temperature for a period of time prior to the start of fermentation; centrifuging the cold macerated mixture for removing tea/coffee residue from the mixture; concentrating liquid extract of tea/coffee thereby performing secondary clarification for removing left out tea/coffee residue; and concentrating clarified tea/coffee followed by homogenizing the concentrated tea/coffee thereafter filling ready to drink tea/coffee into a jar/packet.

The present disclosure generally relates to a process for preparing a beverage enriched with healthy antioxidant and natural caffeine comprises blending combination of selected ingredients with purified water and vegetable glycerin upon stirring the mixture uniformly; performing cold maceration of the mixture at a low temperature for a period of time prior to the start of fermentation; centrifuging the cold macerated mixture for removing tea/coffee residue from the mixture; concentrating liquid extract of tea/coffee thereby performing secondary clarification for removing left out tea/coffee residue; and concentrating clarified tea/coffee followed by homogenizing the concentrated tea/coffee thereafter filling ready to drink tea/coffee into a jar/packet.

A process is provided for producing a spring water product having a consistent pH, sodium concentration, and potassium concentration. A spring water source is separated into the first spring water portion and a second spring water portion. The first spring water portion is purified. Each portion is tested in increments for the amount of an alkaline formulation needed to attain a pH of at least about 10 and the predetermined potassium ion and sodium ion content. The purified spring water portion is combined with the second spring water portion that has not been purified to obtain a mixture. An alkaline formulation containing sodium hydroxide and potassium hydroxide is added to the resulting mixture to obtain the spring water product having at least a pH 10, a sodium concentration of at least 13 mg/l and a potassium content of at least 40 mg/l.

The present disclosure relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, lager, ale, cider and perry. The agent comprises a pectin in a powder form or a salt thereof.

The present disclosure relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, lager, ale, cider and perry. The agent comprises a pectin in a powder form or a salt thereof.