The invention relates to a method of preparing a preserved fruit composition having a Brix value of 10° to 60°, a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2, said method comprising: providing a non-preserved fruit composition having a total water content of at least 15 wt. % and comprising not more than 85 wt. % of dry matter, said dry matter comprising 30-92% by weight of dry matter of sugar selected from fructose, glucose, sucrose and combinations thereof and 8-80% by weight of dry matter of non-sugar dry fruit matter; combining the non-preserved fruit composition with an acetate buffer having a pH in the range of 3.0 to 5.7 to prepare a buffered fruit composition, said acetate buffer containing 10-50 wt. % of dissolved acetate in the form of dissolved acetic acid and dissolved acetate anion, and; if needed, adding water and/or acidulant to the buffered fruit composition to achieve a water content of at least 20 wt. % and a pH in the range of 3.0 to 4.2.

The preservation method of the present invention enables effective prevention of microbial spoilage in fruit compositions without negatively impacting the organoleptic properties of the product.

A vegetable product obtained from vegetable matter selected from at least one of root, tubers and leaves of a plant having inulin as a reserve carbohydrate, wherein the product includes particles having particle sizes in the range of 0.5 to 10 mm and including inulin and cell walls having pectin, hemi-cellulose and cellulose, wherein the inulin is contained within the cell walls, and the product is obtained by a process including the steps of: a) wounding the vegetable matter, b) treating the vegetable matter with an aqueous solution having an antioxidant and/or a textural support agent and heating the vegetable matter to a temperature of 40 to 90° C. and c) mechanically reducing the size of the vegetable matter and drying the vegetable matter to obtain the product.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

Disclosed is a process for preparing a food product having a gelled layer. The process involves heating a heat-activable gelling composition.

A method for obtaining an olive oil in situ, which comprises the operation of packaging and preserving a dry olive preparation formed from an olive paste that is firstly frozen and then freeze-dried in a capsule, preferably a single-dose capsule; and the operation of reconstituting the olive paste by hydrating it inside the capsule to obtain an olive oil that will be extracted from the capsule by pressure. The capsule comprises a filtering membrane having micro-perforations suitable for retaining the preparation and the passage of traces of olive wastewater or water particles therethrough, which may contain an olive oil obtainable from rehydrating the olive paste inside the receptacle and a machine for cooperating with the capsule comprising an injection head of a liquid and a piston prepared for pressing the preparation and subjecting it to a pressure greater than 10 bar.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

The presently disclosed subject matter provides methods of preparing wet food products, such as jellified wet food products. Methods include preparing a pre-gel mixture comprising a combination of food ingredients, one or more alginate, and an aqueous liquid; adding one or more organic acids to the pre-gel mixture to generate a jellified composition; and expulsing aqueous liquid within the jellified composition. The present disclosure further provides microbially stable wet food products prepared using such methods.

The device is a viscosity measurement indicator for measuring the viscosity of thickened liquids and liquid foods for Dysphagia patients using the IDDSI Framework wherein a sample of thickened liquids or liquid food is taken and introduced to the device to show the viscosity level based on the IDDSI Framework. The device may be a card or a cylinder.

Methods of measuring the viscosity of thickened liquids and liquid foods using the devices are also proposed.

A Kit for measuring the Viscosity of thickened liquids and liquid foods is also proposed. An accessory to help in the taking of viscosity measurement using the invention is also proposed.