Provided is a heat-sterilized and packed beverage containing a high concentration of a medium chain triglyceride (MCT) and obtained by heat sterilization, wherein issues of poor aftertaste and throat discomfort caused by a combination of a high concentration of the MCT and heat sterilization are resolved. The heat-sterilized and packed beverage is obtained by causing 10-120 mg/100 ml of caffeine to coexist with a beverage containing 1.2-32 g/100 ml of the MCT.

Provided is a heat-sterilized and packed beverage containing a high concentration of a medium chain triglyceride (MCT) and obtained by heat sterilization, wherein issues of poor aftertaste and throat discomfort caused by a combination of a high concentration of the MCT and heat sterilization are resolved. The heat-sterilized and packed beverage is obtained by causing 10-120 mg/100 ml of caffeine to coexist with a beverage containing 1.2-32 g/100 ml of the MCT.

The invention relates to a method and a device for treating foods and/or containers for holding foods. The foods and/or containers are treated in at least one treatment zone by a process liquid, wherein the process liquid is at least partially recirculated into the treatment zone or the treatment zones after completed treatment of the foods and/or the containers. At least one membrane filtration system and at least one UV irradiation apparatus are provided for cleaning and sterilisation of the process liquid.

The invention relates to a method and a device for treating foods and/or containers for holding foods. The foods and/or containers are treated in at least one treatment zone by a process liquid, wherein the process liquid is at least partially recirculated into the treatment zone or the treatment zones after completed treatment of the foods and/or the containers. At least one membrane filtration system and at least one UV irradiation apparatus are provided for cleaning and sterilisation of the process liquid.

A manufacturing method for a plant-based water-soluble dry powder, comprising the steps of; preparing a first mixture by mixing water with oats; comminuting solid components in the first mixture; heating the first mixture to a temperature range between 60° - 70° C.; adding α- and/or β-amylases and incubating for at least 40 min at 60° - 70° C.; filtering the first mixture; adding liquid fat or oil to the first mixture in a ratio of 65 wt. - % of the first mixture and 35 wt% liquid fat or oil; and spray drying the mixture of first mixture and fat or oil.

The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction. The invention also relates to a shelf stable ready-to-drink beverage product comprising aggregated proteins comprising micellar caseins and whey protein aggregates, wherein the product has a pH of 6.6-7.2, 1.5-8.0 wt. % milk proteins, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-20 mM divalent cations, and the aggregates are of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.

Various embodiments of the present technology generally relate to wireless heat devices (“wireless heating devices”). More specifically, some embodiments relate to disposable devices, designed for the conversion of oscillating magnetic field energy directly into thermal energy, without a battery storage medium or intermediary. Described are devices being used to directly convert magnetic field energy into thermal energy for the purpose of heating target surfaces.

Various embodiments of the present technology generally relate to wireless heat devices (“wireless heating devices”). More specifically, some embodiments relate to disposable devices, designed for the conversion of oscillating magnetic field energy directly into thermal energy, without a battery storage medium or intermediary. Described are devices being used to directly convert magnetic field energy into thermal energy for the purpose of heating target surfaces.

A system and process for destroying C. Botulinum spores in ready to drink beverages is presented. The system includes a product tank receives ready to drink beverage. The product tank is fluidly coupled to a first heat exchanger for heating the beverage to a kill temperature using a closed loop counter current process. The heated beverage is passed through one or more hold tubes to maintain the kill temperature for a minimum hold time resulting in thermally pasteurizing the beverage. The thermally pasteurized beverage is passed through a second heat exchanger for cooling the beverage down to a desired packaging temperature using a closed loop counter current process. The cooled beverage is then placed in a feed tank ready for packaging. A distribution container is filled with the cooled beverage from the feed tank and the container is sealed. The sealed distribution container is then subjected to high pressure processing.

A system and process for destroying C. Botulinum spores in ready to drink beverages is presented. The system includes a product tank receives ready to drink beverage. The product tank is fluidly coupled to a first heat exchanger for heating the beverage to a kill temperature using a closed loop counter current process. The heated beverage is passed through one or more hold tubes to maintain the kill temperature for a minimum hold time resulting in thermally pasteurizing the beverage. The thermally pasteurized beverage is passed through a second heat exchanger for cooling the beverage down to a desired packaging temperature using a closed loop counter current process. The cooled beverage is then placed in a feed tank ready for packaging. A distribution container is filled with the cooled beverage from the feed tank and the container is sealed. The sealed distribution container is then subjected to high pressure processing.