The disclosure relates to methods for operating a pasteurizing device for pasteurizing foods filled into sealed containers. The foods are treated in treatment zones by applying a tempered, aqueous treatment liquid to an exterior of the containers. The treatment liquid is re-supplied to at least one treatment zone for reuse via circulation circuit pipes of a circulation circuit. A partial flow of the treatment liquid is continuously removed from the circulation circuit and filtered by means of a membrane filtration means. Furthermore, a biocide is apportioned to the treatment liquid as process chemical, such that a concentration of the biocide does not exceed 0.4 mmol/L. In addition, a pH-regulating agent comprising at least one inorganic or organic acid is apportioned to the treatment liquid as process chemical, such that a pH value of the treatment liquid is set to a range from 3.5 to 7.0.

The present invention pertains to a new packaged, heat-treated beverage preparation having a PH in the range of 2.0-4.7. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged, heat-treated beverage preparation.

Provided is a method for manufacturing a packaged jelly-containing beverage, said manufacturing method including manufacturing a jelly-containing beverage by individually sterilizing a liquid A containing a cation-reactive gelling agent and a liquid B that contains a cation, then filling the liquids into the same container and mixing the liquid A and the liquid B in the container, the liquid A being essentially devoid of a hardly soluble calcium salt, the pH of the liquid A after sterilization being 2.0 to less than 5.5, the viscosity after sterilization of the liquid A measured using a single-cylinder rotational viscometer at a temperature of 25 C. being 5-150 mPa.Math.s, and the viscosity after sterilization of the liquid B measured using a single-cylinder rotational viscometer at a temperature of 25 C. being 10 mPa.Math.s to less than 50 mPa.Math.s.

A system for processing fermented beverages to produce alcohol-reduced or alcohol-free fermented beverages or concentrates, and a method of using same, wherein the alcohol-reduced or alcohol-free fermented beverages have the desirable characteristics of the non-processed fermented beverage including, but not limited to, the flavor, the mouthfeel, and aroma, and wherein the alcohol-reduced or alcohol-free fermented concentrates can be reconstituted for consumption elsewhere.

The invention relates to a method and a device for treating foods and/or containers for holding foods. The foods and/or containers (2) are treated in at least one treatment zone (4) by a process liquid (3), wherein the process liquid (3) is at least partially recirculated into the treatment zone (4) or the treatment zones (4) after completed treatment of the foods and/or the containers (2). It is provided herein that during continuous treatment at least some or all of the process liquid (3) is used per time unit to form at least one stream (20) of the process liquid (3), the formed stream (20) is filtered by at least one membrane filtration system (19), and a filtered stream (46) is at least partially fed back into an element (8) holding and/or conducting the process liquid (3) and/or into a treatment zone (4).

Disclosed is a centrifugal pump for pumping a heat-sensitive fluid foodstuff, comprising a volute casing having an inlet port and an outlet port for the heat sensitive fluid, the volute casing enclosing an impeller comprising a disc operably associated with an end of a shaft, said disc having a first surface and a second surface opposite the first surface, said first surface facing the inlet of the casing and being provided with vanes, wherein the second surface of the disc of the impeller is exposed to a cooling medium. The centrifugal pump is suitable for reducing the built-up of fouling on the surface of the impeller disc facing the inlet of the casing and being provided with vanes.

Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139 C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.

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.

Provided is a packaged beverage subjected to heat sterilization, including the following components (A) and (B): (A) 2.5 mass % or more of a protein; and (B) non-polymer catechins, the packaged beverage having: a mass ratio between the component (A) and the component (B), [(B)/(A)], of from 0.02 to 0.1; a viscosity of from 15 to 35 mPa.Math.s; and a pH of 6.3 or more.

Disclosed herein are shelf-stable, clear liquid nutritional compositions having a pH ranging from 2.5 to 4.6 and comprising water; at least one source of EGCg in an amount sufficient to provide 200-1700 mg/L of EGCg; and at least one source of protein in an amount sufficient to provide 25-45 g/L of total protein. The shelf-stable, clear liquid nutritional compositions lose no more than 20% by weight solids of the EGCg content present in the initial formulation of the compositions to epimerization, degradation, or both epimerization and degradation during heat sterilization. In certain embodiments, the loss of EGCg is exhibited by the amount of epimerization product GCg present in the shelf-stable, clear liquid nutritional composition following heat sterilization. Methods for preparing the shelf-stable, clear liquid nutritional compositions are also disclosed herein.