Provided herein are shelf-stable, layered foods and systems and methods for producing the same. In at least one embodiment, the layered foods comprise a first layer comprising a first hydrogel component and a second layer comprising a second hydrogel component, wherein the first and second hydrogel components are formed from one or more biomaterials extracted from one or more plant-based sources.

A Sanzan gum-containing stabilizer for a compound protein beverage, and a use and compound protein beverage are provided. The Sanzan gum-containing stabilizer for a compound protein beverage provided in the present disclosure includes Sanzan gum and mono-and diglycerides of fatty acids, where a mass ratio of the Sanzan gum to the mono- and diglycerides of fatty acids is (50-75):100. A compound protein beverage prepared with the Sanzan gum-containing stabilizer for a compound protein beverage provided in the present disclosure has a sensory score of 80 or more, and the Sanzan gum-containing stabilizer can significantly reduce oil slicks at a top and precipitates at a bottom of the beverage and has a better stabilizing effect than xanthan gum and carrageenan systems.

A heat-treatment device for heat treating packaged products that are available in bulk, and to a method of using the device. The device includes: a chamber; a tank for containing a fluid of a density such that the packaged products float when they are poured in bulk into the fluid, the tank presenting an evacuation compartment for evacuating floating products, the evacuation compartment including a hatch that is suitable for being submerged and then opened so as to evacuate a portion of the fluid including the floating products; fluid supply means for filling the tank and for regulating the level of fluid in the tank; submersion means; recovery means; and reception means.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

Described herein are beverages that can enhance sexual performance in both men and women. For example, the beverages are useful in promoting endurance and stamina and in increasing sexual desire as well as blood flow to the genital region. Components of the beverages are also associated with a reduced risk of cardiovascular disease in subjects who consume the beverages. The beverages are composed of pomegranate juice, ginseng, maca root, and L-arginine or a pharmaceutically acceptable salt thereof. The beverages may additionally include B complex vitamins including folic acid, as well as Tongkat Ali and/or damiana leaf. Vitamins, minerals, other nutrients, and other natural products can also be added to the beverages to provide additional health benefits.

Methods and systems for treating cooling water of a retort are described. The methods and systems generate an aqueous ozone solution and combine the aqueous ozone solution with the cooling water. The methods and systems provide a safe, economical, easy to handle, and environmentally friendly solution for maintaining a retort cooling water system. The systems and methods herein remove contaminates from the cooling water, supply a continuous sanitizer created on-site, reduce the need for additional chemicals, and reduce the labor costs attributed to maintaining the retort cooling water system.

A reusable silicone food storage container includes a silicone canister having a base and at least one side extending from an outer periphery of the base such that the base and the at least one side define a compartment that has a proximal end near the base and a distal end away from the base. The distal end of the compartment includes a mating feature. A lid is removably coupled with the silicone canister configured to engage with the mating feature and to cover the storage compartment. The lid, when engaged with the mating feature, is configured to vacuum seal the silicone canister when the silicone food storage container is cooled after being heated to boil at least a portion of a food product within the storage compartment. The canister or the lid defines an opening configured to receive a utensil for prying the lid from the vacuum sealed canister.

In a method of forming a coated bag for pre-treating an item stored in the bag, a bag is provided, having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity. The bag is expanded from a flattened condition to an expanded condition. At least one adhesive dispenser is inserted through the open top end of the bag into the cavity. An adhesive is applied from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity. A particulate dispenser is inserted through the open top end of the bag into the cavity. A particulate is discharged from the inserted particulate dispenser to embed the particulate in the adhesive coating. The adhesive coating is dried to retain the embedded particulate on the interior surface of the sidewall.

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.