Nestec S.a.

Gene Frank Clyde

Andrew Cecil Harvey

Edward Dickinson

Edward M Kolvek

Peter W Carhuff

Takeshi Masu

Michael H Lago

Elaine Regina Wedral

James Peter Herrick

Sudhir K Sastry

Dharam Vir Vadehra

Balakrishna Reddy

Bradley H Buchanan

Steven S Kwon

J Antonio Gutierrez

M Jeffrey Willey

Janice Margaret Baker

Luis Roberto King Solis

Marta P Izquierdo Quimi

Marianne Dorothy Potter

Annette M Nikolis

Chee Kok Ong

The invention relates to a food product dispenser that includes a food delivery mechanism and a cleansing mechanism. The food delivery mechanism includes a food source, a food conduit associated with the food source for receiving a food component therefrom, and a dispensing mechanism configured to dispense servings of the food component from the conduit. The cleansing mechanism includes a cleansing conduit associated with the food delivery mechanism to direct a cleansing fluid along a fluid path in cleansing association with the food delivery mechanism under conditions for performing a cleansing operation on the food delivery mechanism. A controller can be provided for automatically conducting cleansing operations based on predetermined conditions. The controller, delivery mechanism and cleansing mechanism can be configured to switch between the dispensing of the servings and the cleansing operation at a plurality of intervals during a day without substantial intervention from an operator.

Food product dispenser with cleansing mechanism

The invention relates to a method of in place cleaning of an automated food product dispenser comprising an interface connection configured to establish a supply of a milk-based fluid from a reservoir (for example, a container or a bag), a mixing device configured to receive the milk-based fluid and prepare a milk based product, a nozzle in fluid association with the mixing device for dispensing the milk based product, a product flowpath configured for directing the milk based product to flow from the interface connection through the mixing device to the nozzle, and a clean-in-place flowpath assembly located in the dispenser and comprising a supply of cleaning or sanitizing fluid and a flowpath which is configured to deliver the cleaning or sanitizing fluid to or through the product flowpath. The invention also relates to a machine readable program for controlling the automated food product dispenser of the invention and for cleaning the same in place.

Clean-in-place automated food or beverage dispenser

The invention relates to an automated food product dispenser comprising an interface connection configured to establish a supply of a milk-based fluid from a reservoir (for example, a container or a bag), a mixing device configured to receive the milk-based fluid and prepare a milk based product, a nozzle in fluid association with the mixing device for dispensing the milk based product, a product flowpath configured for directing the milk based product to flow from the interface connection through the mixing device to the nozzle, and a clean-in-place flowpath assembly located in the dispenser and comprising a supply of cleaning or sanitizing fluid and a flowpath which is configured to deliver the cleaning or sanitizing fluid to or through the product flowpath. The invention also relates to a method of using and machine readable program for controlling the automated food product dispenser of the invention.

The invention relates to a method for sealing a peripheral attachment member onto a sealed pouch that has been previously filled with a product. The invention also relates to a pouch that includes a peripheral attachment member sealingly attached to at least one of its faces. The method includes a step of providing a multi-layer pouch that is configured so as to provide an inner sealant adapted to form a closed enclosure along sealing lines and an outer sealant that forms at least one external face of the pouch wherein the outer sealant has a melting point that is lower than the melting point of the inner sealant.

Method for sealingly attaching a peripheral attachment member onto a filled-sealed pouch

A liquid heater includes at least a pair of electrodes each of which having an electrically conducting surface and being spaced apart from each other. The liquid heater also includes a first heating passage defined, at least in part, by the electrically conducting surfaces of the electrodes. Electrical power to the liquid heater is provided by an electrical power supplier configured to draw an alternating electrical current having a frequency less than or substantially equal to 60 Hz and supply an alternating electrical voltage having a frequency substantially equal to or higher than 50 Hz across the electrodes. The electrodes are arranged to make electrical contacts with liquid received into the heating passage. The liquid in the heating passage generates heat when an electric current flows through the liquid and between electrodes.

On-demand direct electrical resistance heating system and method thereof for heating liquid

A liquid heater includes an electrical power supplier and a heating passage configured to receive unheated liquid. The heating passage is defined by a first electrode and a second electrode. The first and second electrodes are electrically connected to the electrical power supplier. The unheated liquid received into the heating passage generates heat when an electric current flows through the liquid and between the first and second electrodes. The liquid heater is utilized in beverage product dispensers and heated liquid food product dispensers.

On-demand direct electrical resistance heating system and method thereof

A dispenser system for dispensing a liquid food or drink product from a flexible pouch, wherein the system includes a housing configured and adapted for receiving a flexible pouch, a flexible pouch adapted to contain a liquid food or drink product, the pouch having a built-in dispensing tube with an inlet and an openable outlet, and a valve system adapted for engaging with the dispensing system externally between its inlet and its oulet so as to control the dispensing of liquid food or drink product from the pouch upon opening of the tube outlet. The invention is further directed to a method for dispensing a liquid food or drink product using the dispenser system and a flexible pouch for use in the system, wherein the pouch contains an aseptically filled liquid food or drink product and has a built-in dispensing tube with an inlet and an openable outlet, wherein the pouch and the dispensing tube are sterilized prior to filling.

Dispenser system

A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35% which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture content of from about 15 to about 35%, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, and packaging the pasta in a container optionally under modified atmospheric conditions.

Process for preparing shelf stable pasta

Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.

Process for reducing spoilage of sterilized liquid products

Egg proteins, more specifically egg yolk proteins, or emulsions containing egg yolk proteins which are intended to subsequent thermal treatment, e.g. heat sterilization, are stabilized by addition thereto of an acidic amylaceous fermented composition resulting from a process wherein

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New Milford, CT, United States of America

Gene Frank Clyde