Indag Gesellschaft Fur Industriebedarf Mbh & Co. Betriebs Kg

Rudolf Wild Gmbh & Co. Kg

Adm Wild Europe Gmbh & Co. Kg

Axel De With

Dominique Chatard

Wolfgang Tilz

Matthias Sass

Thomas Heidebach

Hans-Peter Wild

Christine Keller

Robert Sattler

Jacob Zeevaart

Thomas Borrmann

Marcel Döhr

Erik Donhowe

Matthias Saß

This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20&#xb0;, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

Process of preparing a concentrated liquid foodstuff

The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.

Enzymatic treatment of gum arabic

Systems and methods for thermal treatment of packed product(s), e.g, food items, using electric current, which includes providing interconnected electrodes to facilitate the flow of electric current through the products in series, parallel, or any other combination, thus efficiently heating the products in a controlled manner.

System and method for the thermal treatment of a product, particularly a food item

This disclosure relates to an apparatus and a method for heating a product stream, in particular a basic material for the beverage industry, and especially a milk drink or a mixed milk drink. Due to the fact that, in a heating module, a treatment channel is formed between alternating current electrodes in such a way that the product flows from the first electrode to the second electrode substantially in a main flow direction, the electrode spacing and the cross-section of the treatment channel can be dimensioned largely independently from one another and the energy input in the product as well as the flow behavior of the product can be optimized. This promotes uniform heating of the product and helps to avoid undesirable depositions in the treatment channel.

Apparatus and method for heating a product stream

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Plankstadt, Germany

Axel De With