A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A liquid egg analog has a composition comprising water, lupin protein, pea protein, oil, high acyl and low acyl gellan gum, tetrasodium pyrophosphate, isomaltooligosaccharide, acidulant, and divalent cations of magnesium and calcium. A method of preparing the liquid egg analog combines water, lupin protein and pea protein to produce a protein mix, combines water and gellan gums to produce a gel mix, and combines the protein mix and gel mix with the remaining ingredients to produce a combined mixture. The combined mixture may then be pasteurized, cooled and bottled.

A liquid egg analog has a composition comprising water, lupin protein, pea protein, oil, high acyl and low acyl gellan gum, tetrasodium pyrophosphate, isomaltooligosaccharide, acidulant, and divalent cations of magnesium and calcium. A method of preparing the liquid egg analog combines water, lupin protein and pea protein to produce a protein mix, combines water and gellan gums to produce a gel mix, and combines the protein mix and gel mix with the remaining ingredients to produce a combined mixture. The combined mixture may then be pasteurized, cooled and bottled.

Provided herein are techniques, devices, and systems for determining the safety of an ingestible product with respect to a contaminant as the ingestible product is being processed. A computing system may receive data associated with processing of an ingestible product. Based on the data, and using a model, the computing system may determine a value associated with the ingestible product with respect to a target contaminant. Based on the value, the ingestible product can be classified as a class label indicative of a safety of the ingestible product with respect to the contaminant, such as a classification of “safe” or “unsafe.” In some examples, a reduction of a contaminant in an ingestible product is dynamically monitored, in real-time, as the ingestible product is being processed.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

The present invention relates to a liquid food composition, in particular a beverage, based on pea and/or fava bean proteins, having an improved mineral composition, in order to fit with human nutrition requirements and characterized in that it includes tricalcium phosphate and magnesium carbonate as only divalent salts. The invention also pertains to a process for obtaining said liquid composition, and also to the uses thereof, in particular in the food-processing field and most particularly the preparation of food formulations and specialized nutrition.

The present invention relates to a thawing-apparatus, in which a substance is preferably heated. The present invention further relates to a method to thaw a substance with radio-frequency waves.

Some embodiments of the present disclosure include a fruit flavored tofu pudding made with fruit juice and a method of making the same. In some embodiments, the method may include mixing water, sugar, coagulants, a pH buffer agent, fruit juice, and optional natural flavorings and colorings in a preliminary mixture; adding an appropriate amount of the pH buffer agent to have a pH of the preliminary mixture be slightly above the isoelectric point of soy protein; adding soymilk to the preliminary mixture after a desired pH has been attained, creating a mixture; and coagulating and pasteurizing the mixture, resulting in a fruit flavored tofu pudding having a smooth and elastic texture.

Some embodiments of the present disclosure include a fruit flavored tofu pudding made with fruit juice and a method of making the same. In some embodiments, the method may include mixing water, sugar, coagulants, a pH buffer agent, fruit juice, and optional natural flavorings and colorings in a preliminary mixture; adding an appropriate amount of the pH buffer agent to have a pH of the preliminary mixture be slightly above the isoelectric point of soy protein; adding soymilk to the preliminary mixture after a desired pH has been attained, creating a mixture; and coagulating and pasteurizing the mixture, resulting in a fruit flavored tofu pudding having a smooth and elastic texture.