The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject.

A heat exchanger apparatus has a heating stage with a product side and a hot water side and a cooling stage with a product side and a coolant side, and also regeneration stages with treated and un-treated product sides. There are valves including a cooling stage outlet valve, and pressure sensors, and pumps for pumping process liquid through the product sides. A PLC controller is programmed to operate the pumps with outlet valves closed to pressurize the product sides of the stages at a pressure dynamically maintained by control of the pumps in response to sensed pressure. The valves are controlled to firstly vent the heating and cooling sides of the heating and cooling stages with the product sides pressurized, and then in a second phase to vent the downstream (treated) product sides of regeneration stages. Also, an in-line holding time test is performed by monitoring time for step rises in temperature to reach a temperature sensor and the outlet end of a holding tube.

A heat exchanger apparatus has a heating stage with a product side and a hot water side and a cooling stage with a product side and a coolant side, and also regeneration stages with treated and un-treated product sides. There are valves including a cooling stage outlet valve, and pressure sensors, and pumps for pumping process liquid through the product sides. A PLC controller is programmed to operate the pumps with outlet valves closed to pressurize the product sides of the stages at a pressure dynamically maintained by control of the pumps in response to sensed pressure. The valves are controlled to firstly vent the heating and cooling sides of the heating and cooling stages with the product sides pressurized, and then in a second phase to vent the downstream (treated) product sides of regeneration stages. Also, an in-line holding time test is performed by monitoring time for step rises in temperature to reach a temperature sensor and the outlet end of a holding tube.

A heat exchanger apparatus has a heating stage with a product side and a hot water side and a cooling stage with a product side and a coolant side, and also regeneration stages with treated and un-treated product sides. There are valves including a cooling stage outlet valve, and pressure sensors, and pumps for pumping process liquid through the product sides. A PLC controller is programmed to operate the pumps with outlet valves closed to pressurize the product sides of the stages at a pressure dynamically maintained by control of the pumps in response to sensed pressure. The valves are controlled to firstly vent the heating and cooling sides of the heating and cooling stages with the product sides pressurized, and then in a second phase to vent the downstream (treated) product sides of regeneration stages. Also, an in-line holding time test is performed by monitoring time for step rises in temperature to reach a temperature sensor and the outlet end of a holding tube.

A heat exchanger apparatus has a heating stage with a product side and a hot water side and a cooling stage with a product side and a coolant side, and also regeneration stages with treated and un-treated product sides. There are valves including a cooling stage outlet valve, and pressure sensors, and pumps for pumping process liquid through the product sides. A PLC controller is programmed to operate the pumps with outlet valves closed to pressurize the product sides of the stages at a pressure dynamically maintained by control of the pumps in response to sensed pressure. The valves are controlled to firstly vent the heating and cooling sides of the heating and cooling stages with the product sides pressurized, and then in a second phase to vent the downstream (treated) product sides of regeneration stages. Also, an in-line holding time test is performed by monitoring time for step rises in temperature to reach a temperature sensor and the outlet end of a holding tube.

The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject.

A method for controlling microbiological contamination in a heat exchanger while using the heat exchanger to process a food product. The method includes: while processing the food product in the heat exchanger, adding a microbiological control agent to the food product at a first location; and neutralizing at least partially the microbiological control agent by adding a neutralizing agent to the food product at a second location, the second location being downstream from the first location, at least part of the heat exchanger being between the first and second locations, the neutralizing agent being operative for reducing a chemical reactivity of the microbiological control agent in the food product. The microbiological control agent controls the microbiological contamination in the heat exchanger while the food product is processed. In some embodiments, the food product is a milk product.

A method for controlling microbiological contamination in a heat exchanger while using the heat exchanger to process a food product. The method includes: while processing the food product in the heat exchanger, adding a microbiological control agent to the food product at a first location; and neutralizing at least partially the microbiological control agent by adding a neutralizing agent to the food product at a second location, the second location being downstream from the first location, at least part of the heat exchanger being between the first and second locations, the neutralizing agent being operative for reducing a chemical reactivity of the microbiological control agent in the food product. The microbiological control agent controls the microbiological contamination in the heat exchanger while the food product is processed. In some embodiments, the food product is a milk product.

The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject.