The present patent application relates to novel red-orange coated particles, which are mainly used in (dry) formulations for instant beverages. The advantage of these coated particles is that they are red to orange as such (also in the formulations for instant beverages, wherein they can be identified by the naked eye as individual discrete coloured particles), but upon dissolution of the instant beverage powder these particles will dissolve as well and will not interfere with or change the intended color of the ready-to drink instant beverages made from the instant beverage dry powders.

In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a system for utilizing a sonication probe to cook rice including a housing; a pH sensor; a temperature sensor; a viscosity sensor; an ultrasonic generator; a memory; and a control circuit configured to: receive a desired shelf life value of one or more shelf life values; obtain a first predetermined combination of a plurality of different predetermined combinations corresponding to the desired shelf life value; control an operation of the ultrasonic generator; determine the pH value, the temperature value, and the viscosity value; determine whether each of the pH value, the temperature value, and the viscosity value are respectively within a corresponding threshold; and in response, cause the ultrasonic generator to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice.

Provided is a method for preparing a vegetable oil emulsion including mixing water with a vegetable oil to provide a first mixture (a), and applying ultrasonic waves with a frequency of 25 to 70 kHz to the first mixture to solubilize the first mixture (b). Through treatment of ultrasonic waves with a certain frequency, the method for preparing a vegetable oil emulsion according to the present invention has advantages of significantly easily converting various herbal oils into aqueous emulsions at a high yield, significantly preventing layer-separation between oils and water for a long time, and being widely applicable to a variety of herbal oils.

A device for treatment by high frequency sound waves that has at least one enclosure and at least one ultrasound transducer and methods for cleaning foodstuffs in the device. The waves produced by the ultrasound transducer in the enclosure filled with a cleaning liquid have a frequency greater than 100 kHz, preferably greater than 200 kHz.

An apparatus for the efficient infusion on non-carbonated liquid substance with flavor from one or more non-liquid, food-grade infusive material. The apparatus may be used to infuse a variety of liquid materials such as alcohol or oil. The apparatus improves the efficiency of the infusion process with the specific and repeated application of ultrasonic frequencies over time.

The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.

The present magnetic and electromagnetic equipment achieves the molecular modification of liquid and gaseous fluids combustible or non-combustible by combining magnetic turbulence. The device combines magnetic and electromagnetic fields for producing magnetic turbulence that modifies the atomic behavior diamagnetic materials to be processed by the covalence thereof, improving the assimilation of fluids in humans by increasing the surfactant quality of the fluids in physical states.

An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties with a highly reflective inner surface, a translucent air flow baffle, a translucent liquid barrier, and a controlled oxygen concentration in the bottle headspace.

A method to process microalgae biomass and produce high-value chemicals from microalgae biomass is disclosed. The method uses the same biomass cells to extract more than one component such as are lipids, water-soluble chemicals, carotenoids, polysaccharides and algae meal. The method is a sequence of physical and chemical treatments. Water soluble polysaccharides produced by the method exhibit properties of low viscosity at low shear thinning. A method for extracting dietary fiber from microalgal biomass is disclosed. Compositions of water-soluble polysaccharides that are fermented slowly by colon microbiota with less gas production than commercial dietary fiber FOS are disclosed. The present inventions described herein provide a method of improving colon health by increasing butyrate during a microalgal dietary fiber fermenting process by colonic microbiota.

In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a system for utilizing a sonication probe to cook rice including a housing; a pH sensor; a temperature sensor; a viscosity sensor; an ultrasonic generator; a memory; and a control circuit configured to: receive a desired shelf life value of one or more shelf life values; obtain a first predetermined combination of a plurality of different predetermined combinations corresponding to the desired shelf life value; control an operation of the ultrasonic generator; determine the pH value, the temperature value, and the viscosity value; determine whether each of the pH value, the temperature value, and the viscosity value are respectively within a corresponding threshold; and in response, cause the ultrasonic generator to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice.