A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic device positioned therein. The frame may include a beverage container aperture therein sized to allow direct contact between an ultrasonic transmitter coupled to the ultrasonic device and a closure on the container. The ultrasonic transmitter may operate at a 28 kHz frequency with a power of 5 W for 1-5 seconds. The beverage nucleator system provides for consistent nucleation of supercooled beverages without requiring a fluid or gel transmission medium.

Methods of extraction of one or more polyphenolic compounds from pomace are described. The invention also provides uses of the extracts in the fortification of fruit juice, vegetable juice and foods, and as an antioxidant, an anti-inflammatory and an antifungal.

A beverage nucleation device includes a housing, a beverage receiving area defined by the housing for receiving a beverage container containing a supercooled beverage, and a support configured to support the beverage container in an upright orientation in the beverage container receiving area. The beverage nucleation device may further include an applicator configured to contact a sidewall of the beverage container on the support, wherein the applicator includes an elastomeric material. An ultrasonic transducer of the beverage nucleation device is configured to generate and apply ultrasonic energy to the beverage container via the applicator so as to cause nucleation of the supercooled beverage.

A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 10 to 98% by mass, pulverizing the dried food ingredients in the mixture, and obtaining a food composition comprising the at least one oil or fat and 2 to 98% by mass of fine particles of the dried food ingredients. The dried food ingredients are selected from the group consisting of a vegetable, a fruit and an alga. The food composition has a water content of less than 20% by mass. When the food composition is subjected to an ultrasonication treatment at a frequency of 40 kHz and an output of 40 W for 180 seconds, the fine particles after the ultrasonication treatment have a modal diameter of 0.3 to 200 m.

A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 m or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 m. The paste composition satisfies a contact angle of 40 to 160, a sliding angle of 50 or more, or an advancing contact angle of 50 or more.

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 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.

A Pickering particle dry powder and a preparation method are used in food processing. The preparation method includes stirring peanut protein isolate and water as raw materials to obtain peanut protein isolate dispersion, subjecting the peanut protein isolate dispersion to ultrasonic treatment, subjecting the resultant to cross-linking reaction with transglutaminase to obtain a monolithic geld, shearing and homogenizing the monolithic gel to obtain a microgel particle dispersion, spray drying the microgel particle dispersion to obtain the Pickering particle dry powder. The Pickering particle dry powder prepared by the ultrasonic-assisted enzyme method is still in nanometer level after rehydration, which is beneficial to preparing Pickering emulsion with strong stability. The preparation method has the advantages of simple operation and low cost, which is beneficial to actual production in the food industry.

The method and device, according to theoretical and experimental guidelines and related equipment, substantially modify, regarding the prior art treatment of food, especially of animal origin, the maturation and cooking phases, thus integrating most of the benefits of both processes. The method and device improve the characteristics of chewability, digestibility, presence of nutrients and hydration of the food. Moreover, the method and device ensure the absence of toxic substances due to cooking processes and improves the contribution of food marination and aromatic substances.

A beverage nucleation device includes a housing, a beverage receiving area defined by the housing for receiving a beverage container containing a supercooled beverage, and a support configured to support the beverage container in an upright orientation in the beverage container receiving area. The beverage nucleation device may further include an applicator configured to contact a sidewall of the beverage container on the support, wherein the applicator includes an elastomeric material. An ultrasonic transducer of the beverage nucleation device is configured to generate and apply ultrasonic energy to the beverage container via the applicator so as to cause nucleation of the supercooled beverage.

The embodiment relates to the convenient amateur creation of a beverage where the extraction of flavor into a solvent is obtained using ultrasound. Where the solvent and solute are held in a removable carafe which has an ultrasound transducer. A control system will trigger ultrasound into the solvent for specific durations in order to quickly create the desired outcome. The use of one or more computers that will be able to implement a recipe, control the machine, and interact with the user ensure that the end user is able to operate the machine easily.