Food process-line coating apparatus for coating a stream of food product in a food process line are provided with the improvement of a permanently-installed internal cleaning-fluid circuit and a plurality cleaning-fluid distribution devices. The cleaning-fluid distribution devices are any of a rotary spray head, a spherical spray nozzle, a rotary frame or a tubular (cylindrical) rotary manifold. The rotary spray head optionally has a multitude of flat spray nozzles mounted along the arms. The spherical spray nozzle might be mounted on a columnar base, and a plurality of those might stand like pickets and aimed a laterally-extending target, like a conveyor belt's nose roller. The rotary frame might have a spaced pair of parallel manifold tubes that rotate about a common axis. The tubular (cylindrical) rotary manifold preferably has a multitude of ports or nozzles distributed at spaced locations on its outer sidewall.

A flavouring dispenser for dispensing doses of flavouring is disclosed. The flavouring dispenser comprises a flavouring chamber for containing flavouring; a dosing member having a dosing volume for receiving flavouring from the flavouring chamber, the dosing member defining an opening to the dosing volume through which flavouring is received from the flavouring chamber. A reciprocating member is movable relative to the dosing member between a closed position, at which the opening is isolated from the flavouring chamber by the reciprocating member, to a first open position, at which the opening is partially exposed to the flavouring chamber such that an amount of flavouring may enter into the dosing volume via the opening, and back to the closed position, such that the flavouring may be dispensed by the dosing member. The first open position of the reciprocating member is adjustable such that degree to which the opening is exposed to the flavouring chamber may be changed so as to adjust the amount of flavouring received in the dosing volume.

A flavouring dispenser for dispensing doses of flavouring is disclosed. The flavouring dispenser comprises a flavouring chamber for containing flavouring; a dosing member having a dosing volume for receiving flavouring from the flavouring chamber, the dosing member defining an opening to the dosing volume through which flavouring is received from the flavouring chamber. A reciprocating member is movable relative to the dosing member between a closed position, at which the opening is isolated from the flavouring chamber by the reciprocating member, to a first open position, at which the opening is partially exposed to the flavouring chamber such that an amount of flavouring may enter into the dosing volume via the opening, and back to the closed position, such that the flavouring may be dispensed by the dosing member. The first open position of the reciprocating member is adjustable such that degree to which the opening is exposed to the flavouring chamber may be changed so as to adjust the amount of flavouring received in the dosing volume.

Embodiments of the present disclosure relate to an apparatus and method for automated food preparation systems for coating food items with a coating material. An example device comprises a first subsystem, a second subsystem, a compression device, and an item retrieval lift. The compression device is configured to assist with combining a coating material to the food item.

Embodiments of the present disclosure relate to an apparatus and method for automated food preparation systems for coating food items with a coating material. An example device comprises a first subsystem, a second subsystem, a compression device, and an item retrieval lift. The compression device is configured to assist with combining a coating material to the food item.

An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled to the dispersion nozzle. Each vessel contains one of a plurality of seasonings. The vessels are in selective communication with the conduit. The sauce-dispensing system includes a plurality of sauce reservoirs, a scanning head, and a plurality of tubes. Each sauce reservoirs contains one of a plurality of sauces. The scanning head includes openings each coupled with one of the sauce reservoirs via one of the tubes. The conveyance system transports a foodstuff between a seasoning position in which the foodstuff is disposed below the dispersion nozzle and a sauce position in which the foodstuff is disposed below the openings. The scanning head is movable to dispense one or more sauces onto the foodstuff.

An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled to the dispersion nozzle. Each vessel contains one of a plurality of seasonings. The vessels are in selective communication with the conduit. The sauce-dispensing system includes a plurality of sauce reservoirs, a scanning head, and a plurality of tubes. Each sauce reservoirs contains one of a plurality of sauces. The scanning head includes openings each coupled with one of the sauce reservoirs via one of the tubes. The conveyance system transports a foodstuff between a seasoning position in which the foodstuff is disposed below the dispersion nozzle and a sauce position in which the foodstuff is disposed below the openings. The scanning head is movable to dispense one or more sauces onto the foodstuff.

The present invention relates to methods for weight management that utilize modified-release dosage forms comprising (R)-8-chloro-1-methyl-2,3,4,5-tetrahydro-1H-3-benzazepine salts and crystalline forms thereof. The present invention further relates to (R)-8-chloro-1-methyl-2,3,4,5-tetrahydro-1H-3-benzazepine salts, crystalline forms thereof and modified-release dosage forms comprising them.

A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first with a batter comprising starch and then with a breading composition comprising a cellulose ether, B) contacting the battered or breaded food obtained in step A) with an aqueous liquid being different from the batter and breading composition in step A), C) optionally freezing the battered or breaded food obtained in step B), and D) frying the battered or breaded food obtained in step B) or C).

A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first with a batter comprising starch and then with a breading composition comprising a cellulose ether, B) contacting the battered or breaded food obtained in step A) with an aqueous liquid being different from the batter and breading composition in step A), C) optionally freezing the battered or breaded food obtained in step B), and D) frying the battered or breaded food obtained in step B) or C).