The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m.

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m.

An automated, unmanned continuous system (200) for packaging flowable food products at elevated temperatures and pressures includes an upstream thermal processing station (202) to heat the food products and direct the heated food products to a pressurized unmanned filling station (204), whereat containers (242) are filled with the heated food products within a pressurized housing (232), and then transported to a pressurized and unmanned sealing station (206) where the containers are sealed with a lid or cover (283) within a pressurized housing (282). Thereafter, the filled and sealed containers (242) are routed from the pressurized housing (282) through a pressurized transfer tube or passageway (208) for further processing at a downstream thermal processing station (210).

A breast milk sterilizing apparatus provided with a nursing bottle holding breast milk, a holder cylinder body of metal having a cylindrical wall portion to which the nursing bottle is inserted, a heater and a heater temperature sensor wound around a periphery of the cylindrical wall portion, a breast milk temperature sensor to measure breast milk temperature on a bottom face of the nursing bottle, and a breast milk temperature controlling portion to control the heater based on a breast milk temperature measured value measured by the breast milk temperature sensor.

A breast milk sterilizing apparatus provided with a nursing bottle holding breast milk, a holder cylinder body of metal having a cylindrical wall portion to which the nursing bottle is inserted, a heater and a heater temperature sensor wound around a periphery of the cylindrical wall portion, a breast milk temperature sensor to measure breast milk temperature on a bottom face of the nursing bottle, and a breast milk temperature controlling portion to control the heater based on a breast milk temperature measured value measured by the breast milk temperature sensor.

A method of cooking food arranged in a sealed package including a one-way valve that opens at an overpressure of 20-200 mbar, including: heating the sealed package in an oven at approximately atmospheric pressure for a first time period; and after the first time period, subjecting the package to a sub-atmospheric pressure such that gas leaves the sealed package through the valve.

This invention relates to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, including 90 wt % or more of steviol glycoside, wherein only glycosylation is carried out using cyclodextrin as a glycosylation material of a stevia extract (steviol glycoside), without a purification process using an existing porous adsorbent resin (aromatic, styrene type), to thus produce enzymatically modified stevia, which can be utilized as an ingredient and a reagent for sweeteners, flavor enhancers and flavor modifiers for a variety of confections, drinks (including alcoholic beverages), foods and food products, thereby providing an enzymatically modified stevia sweetener and products thereof.

This invention relates to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, including 90 wt % or more of steviol glycoside, wherein only glycosylation is carried out using cyclodextrin as a glycosylation material of a stevia extract (steviol glycoside), without a purification process using an existing porous adsorbent resin (aromatic, styrene type), to thus produce enzymatically modified stevia, which can be utilized as an ingredient and a reagent for sweeteners, flavor enhancers and flavor modifiers for a variety of confections, drinks (including alcoholic beverages), foods and food products, thereby providing an enzymatically modified stevia sweetener and products thereof.