Refrigerated Processed Foods of Extended Durability (KEPFED) with a pH value of at least 4.6 and whereby the REPFED at a temperature between 0 C. and 10 C. is free of vegetative Listeria monocytogenes and/or feacal streptococci and/or Clostridium Botulinum and Bacillus cereus which are killed and whereby the spores of said bacteria are at least fatally injured, such that the spores can no longer grow out vegetatively into the relevant bacteria. And a method (1) for preserving the aforementioned REPFEDs that are stored in refrigerators.

A method of performing a heat treatment cycle on a volume of product in a frozen food dispensing machine includes disconnecting a product storage portion of the machine from a freezing portion and a dispensing portion of the machine, defining a heat treatment circuit including the freezing portion and the dispensing portion of the machine, maintaining a first volume of product at the product storage portion at a product storage temperature and performing a heat treatment cycle on a second volume of product disposed in the heat treatment circuit at a heat treatment temperature greater than the product storage temperature.

Provided is a method and device for an electronic cooker to control heat preservation. The method includes: acquiring holding temperature data for a food; predicting serving time point data for the food; acquiring serving temperature data for the food at a time point indicated by the serving time point data; determining time point data of terminating the heat preservation for the food in accordance with the serving time point data, the serving temperature data, and the holding temperature data; and terminating the heat preservation for the food at a time point indicated by the time point data of terminating the heat preservation.

According to some aspects of the present disclosure, a nutrient emulsion is disclosed. The nutrient emulsion comprises an iron component present at a mass ratio of at least 0.03%, an ascorbic acid component present at a mass ratio of at least 25 times the mass ratio of the iron component, a water component present at a mass ratio from 0.5% to 5.0%, at least one of a lecithin component at a mass ratio of from 0.5% to 10%, or a fiber component at a mass ratio of from 0.5% to 10.0%; and a balance being one or more oil components and impurities.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0 C. to 3 C., preferably from 1 C. to 2.2 C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

A food processing apparatus includes: a reaction tank that contains a reaction liquid including a food ingredient; a reaction pipe that is disposed in the reaction tank and on whose outer surface a photocatalyst (included in a thin film layer) is provided; a light source that irradiates the photocatalyst with light from inside of the reaction pipe; a dissolved oxygen concentration measurer (dissolved oxygen meter) that measures a dissolved oxygen concentration in the reaction liquid; and a controller that stops light irradiation from the light source if a measured dissolved oxygen concentration exceeds a preset first dissolved oxygen concentration.

A food processing apparatus includes: a reaction tank that contains a reaction liquid including a food ingredient; a reaction pipe that is disposed in the reaction tank and on whose outer surface a photocatalyst (included in a thin film layer) is provided; a light source that irradiates the photocatalyst with light from inside of the reaction pipe; a dissolved oxygen concentration measurer (dissolved oxygen meter) that measures a dissolved oxygen concentration in the reaction liquid; and a controller that stops light irradiation from the light source if a measured dissolved oxygen concentration exceeds a preset first dissolved oxygen concentration.