Nestec S.a.

Eth Zurich

Kraft Foods R & D, Inc.

Buehler Ag

Abb Schweiz Ag

Eidgenossische Technische Hochschule Zurich

Kinematica Ag

Ionbond Ag

Planted Foods Ag

Processtech Gmbh

Camille Bloch S.a.

Dreyer's Ice Cream, Inc.

Eth-zurich Institut Fur Lebensmittelwissenschaft, Laboratorium Fur Lebensmittelverfahren-stechnik Eth-zentrum/lfo

Roland Murten Ag

Windhab, Erich

Erich J Windhab

Uwe Tapfer

Bruno Pfister

Stephen Thomas Beckett

Junkuan Wang

Ulrich Loeser

Daniel Hugelshofer

Johann Wildmoser

Stefan Padar

Helmut Traitler

Mehmet Mercangoez

Boris Ouriev

Vedrana Spudic

Philipp Sommer

Chau-Hon Ho

Beat Troxler

Sandro Schoenborn

Fred-Rainer Grohmann

Kim Listmann

Patrick Rühs

Elsi-Mari Borrelli

Eric Stirnemann

Lukas Böni

Volker Lammers

William Hanselmann

Patrick Strähl

Yuantong Zeng

Karl Uwe Tapfer

Nadina Patrizia Müller-Fischer

Andreas Kurt Dürig

Verena Schadler

Bettina Wolf

Yvonne Mehrle

Hans Ulrich Löser

Andreas Baumann

Dirk Zwanzig

Heiko Spitzbarth

René Baumann

Christoph A HÄUSLER

Jeelani Shaik

Christoph Blickenstorfer

Ivo NÄGELI

Stephan Padar

Joel Zink

Patrick Ruhs

Lukas Boni

Hans Ulrich Loser

Daniel Kiechl

A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture. The SMICS is configured to modify one or more of the plurality process settings in response to at least one of the one or more physical fibrosity parameters, and the one or more extrusion process parameters, effective to modify the extrusion die mixture.

Supervisory machine intelligence controls for production of meat substitutes

Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.

Spherical particle, and food suspensions and consumable masses having spherical particles

A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar&#x2264;p&#x3c;critical pressure of the gas.

Foamed, dough-based food and apparatus and method for production thereof and use of the apparatus

The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation and transfer of dissipation heat and additional phase transition (freezing) heat to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).

Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses

The present application relates to an apparatus for determining the texture of food material, wherein the apparatus comprises a device for generating a vibrational impact, such as a piezo actuator, a device for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body for containing the food material therein or a string to attach the food material thereto, and an analyzer for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Apparatus for determining the texture of food material

The invention relates to a method of determining the texture of food material, comprising the steps of applying a vibrational impact with a predetermined frequency to the food material, measuring the vibrational response of the food material to the vibrational impact, and comparing the vibratiorial response with at least one reference value, determined prior to the measurement. The food material is in a liquid or a semi-solid state and/or contained within a container body (), such as a pipe. In a second aspect, the invention relates to an apparatus () for determining the texture of food material, wherein the apparatus comprises a device () for generating a vibrational impact, such as a piezo actuator, a device () for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body () for containing the food material therein or a string to attach the food material thereto, and an analyser for comparing measured vibrations with at least one reference value, determined prior to the measurement.

Method of determining the texture of food material and apparatus for use in this method

The invention relates to a method and a device for detecting the solidification behavior of pourable and solidifying masses and/or masses that are to be solidified, in particular of chocolate-type masses, as well as their separation behavior from their delimiting walls that are in contact with these masses, specifically molds. Solutions are offered regarding how to achieve the optimized point in time for demolding and for achieving optimized product surface quality taking into account process orders of magnitude such as cooling temperature, cooling speed and conveyor belt speed.

Method for the in-line measurement of the setting, contraction and wall release behaviour of confectionery/chocolate products which have been poured into moulds during production, and apparatus for carrying out this method

The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).

This invention relates to a method for the mechanically protective production of finely dispersed micro-/nanoemulsions with narrow droplet size distribution, whereby drops are produced on the surface of a membrane or of a filter fabric, and the drops are detached from the membrane or filter fabric surface by motion of the membrane or of the filter fabric in a first immiscible liquid phase in which pronounced stretching flow components in particular, besides shear flow components, bring about the detachment of the drops formed on the membrane surface especially efficiently and protectively. The invention also relates to a device for implementing the method according to the invention with a membrane or filter unit that is positioned to move, in particular to be able to rotate, in a housing with a gap that may be eccentric toward the inner wall of the housing and/or provided with flow baffles that produce stretching flow components.

Method for gentle mechanical generation of finely dispersed micro-/nano-emulsions with narrow particle size distribution and device for carrying out said method

An apparatus and process for making a foam having a controlled size distribution of gas bubbles in a liquid matrix. The invention utilizes a porous material having a controlled pore size and pore distance to produce a substantially uniform size distribution of gas bubbles; a gas pumping device for directing a flow of gas to and through the porous material to form the gas bubbles; a fluid pumping device for directing a flow of liquid matrix past the porous material and a rotating element moving in the vicinity of the membrane surface causing an additional flow to detach, collect accumulate and entrain the gas bubbles in the liquid matrix to form a foam having gas bubbles of generally uniform size and a substantially uniform gas bubble size distribution. Advantageously, the pore size and pore distance of the porous material, the gas flow from the gas pumping device, the flow field generated by the rotating element and the liquid flow from the fluid pumping device cooperate to provide gas bubbles having a mean diameter Xthat is less than 2-2.5 times, preferably less than 1.25-1.5 times the mean pore diameter of the membrane and to provide the foam with a gas bubble diameter distribution ratio X/Xthat is less than 5, preferably less than 3.

Cylindrical membrane apparatus for forming foam

Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures

A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Milk chocolate containing water

The inventive method uses the ultrasound Doppler method (UVP) in order to determine a local velocity profile perpendicular to a line for a fluid which flows through said line, carrying suspended or emulsified particles. The wall shear stress of said fluid is measured locally within the range of said local velocity profile. Specific rheological parameters of the flowing fluid thus examined, e.g. viscosity function (shear viscosity), flow limit etc., can be determined from the local velocity profile and the local wall shear stress associated therewith. A suitable model is adapted by iteratively adapting a model-based theoretic velocity profile to a measured velocity profile.

Method for determining rheological parameters of a fluid

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Hemishofen, Switzerland

Erich J Windhab