An apparatus for heat treatment of a product, in particular food product, and especially food product in a container such as a can, bottle or plastic pouch is disclosed. The apparatus comprises an unloading and loading section, a first treatment section having an inner wall defining a processing volume within which product is heated, a transfer section and a second treatment section having an inner wail defining a processing volume within which product is cooled, multiple carriers for retaining product during treatment designed to provide multi-stage pressure reductions that collectively reduce the maximum over-pressure within the apparatus to ambient pressure and thereby eliminate the need for sealable pressure doors or gate valves. The loading section incorporates means of linear movement of said product carriers in a continuous fashion. The carriers includes elements to create cavities between or within successive carriers and a plurality of throughapertures to force heat treatment fluid into direct contact with product as it flows from over ambient to ambient pressure. A heat exchanger recovers energy from cooling product and continuously re-applies that energy to heat product.

An apparatus for heat treatment of a product, in particular food product, and especially food product in a container such as a can, bottle or plastic pouch is disclosed. The apparatus comprises an unloading and loading section, a first treatment section having an inner wall defining a processing volume within which product is heated, a transfer section and a second treatment section having an inner wail defining a processing volume within which product is cooled, multiple carriers for retaining product during treatment designed to provide multi-stage pressure reductions that collectively reduce the maximum over-pressure within the apparatus to ambient pressure and thereby eliminate the need for sealable pressure doors or gate valves. The loading section incorporates means of linear movement of said product carriers in a continuous fashion. The carriers includes elements to create cavities between or within successive carriers and a plurality of throughapertures to force heat treatment fluid into direct contact with product as it flows from over ambient to ambient pressure. A heat exchanger recovers energy from cooling product and continuously re-applies that energy to heat product.

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided.

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.

There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product.

The oiliness-reducing agent is characterized by containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on an unrefined crude oil including an expressed oil of an oil and fat raw material or an extracted oil of the oil and fat raw material, or on an oil and fat that has passed through a degumming step, a deacidification step, or a bleaching step in steps for refining the unrefined crude oil.

There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product.

The oiliness-reducing agent is characterized by containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on an unrefined crude oil including an expressed oil of an oil and fat raw material or an extracted oil of the oil and fat raw material, or on an oil and fat that has passed through a degumming step, a deacidification step, or a bleaching step in steps for refining the unrefined crude oil.

Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. The bulk pectin-based gummy mix can be formulated by companies making infused gummies in a convenient manner to consistently manufacture pectin-based gummies in any size and dose. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving pectin gummies are disclosed, as well as methods for making individual serving pectin gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulent for initiating pectin gelling are also described for the convenient manufacture of individual serving pectin-based gummies.

Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. The bulk pectin-based gummy mix can be formulated by companies making infused gummies in a convenient manner to consistently manufacture pectin-based gummies in any size and dose. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving pectin gummies are disclosed, as well as methods for making individual serving pectin gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulent for initiating pectin gelling are also described for the convenient manufacture of individual serving pectin-based gummies.