Abstract: A method and apparatus for generating a flavor preference profile for a user including the steps of obtaining user food preference information for a user regarding a plurality of food elements, the user food preference information being provided by the user, obtaining correlation information regarding the plurality of food elements and a plurality of flavor categories, the correlation information providing a correlation between user preference for each food element and user preference for each of the plurality of flavor categories, determining, by a microprocessor and based on the user food preference information and the correlation information, the relative user preference for each of the plurality of flavor categories, and generating preference output data for the user based on the result of the determining.

Abstract: A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising 0.5 to 12% by weight, based on the total weight of the glassy matrix, of at least one surface active plant extract, and 88 to 99.5% of at least one carbohydrate. The addition of a surface active plant extract to a carbohydrate matrix markedly increases the load of an encapsulate in the encapsulation composition. Such glassy matrices are useful for encapsulation of encapsulates, for example, flavors and medications. A food composition containing the encapsulation composition is also provided.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: A method and apparatus for generating a visual representation of a flavor or texture profile based on flavor or texture preferences of a user with respect to each of a plurality of flavor or texture categories or based on flavor or texture characteristic information representing flavor or texture characteristics of a product or recipe for each of a plurality of flavor or texture categories. The flavor or texture preferences of a user and the flavor or texture characteristics of a product or recipe with respect to each of a plurality of flavor or texture categories is determined by way of a method and apparatus for determining a flavor or texture profile for a user and a method and apparatus for determining a flavor or texture profile for a food element, respectively. Also described is a method and apparatus for providing food element recommendations based on flavor or texture.

Abstract: A particulate sprayer includes a gas reservoir to hold a gas, a liquid reservoir to hold a product, and a low pressure section including an exit opening connected to the liquid reservoir. The product includes a liquid and solid particles. The low pressure section transports gas released from the gas reservoir over the exit opening. The product is drawn, pushed, or drawn and pushed from the exit opening into the transported gas to create a spray of the product to be sprayed from the particulate sprayer.

Abstract: An adjustable grinder, includes a container, a stator, a rotor, a drum, and a rotary slide. The container can hold a product to be ground. The stator is positioned on the container. The rotor is positioned opposite to the stator and can rotate with respect to the stator. The drum is positioned around the rotor. The rotary slide includes a pointer that can be adjusted such that a distance between the stator and the rotor increases or decreases.

Abstract: A multi-section lid for a can containing edible material includes a lid base, a cover portion, and a tear strip. The lid base can attach the lid to the can. The lid base defines one or more openings that permit access to the edible material. The cover portion includes one or more doors to cover the openings. The tear strip portion is positioned between the lid base and the cover portion. The tear strip portion is connected to the lid base and the cover portion by a plurality of bridges. The mold for forming the lid includes cavities that define flow channels that permit the lid material to flow through bridge cavities to fill the cavities in the mold during formation of the lid such that the lid base, the cover portion, and the tear strip portion are the single integral component.

Abstract: Encapsulation compositions in which an encapsulate (A) is encapsulated in a matrix (B) may be prepared by: (i) mixing matrix (B) with a liquid plasticizer and encapsulate (A) in an extruder, to obtain a melted mixture of encapsulate (A) and matrix (B); and (ii) extruding the melted mixture, to obtain an extruded mixture.

Abstract: An adjustable grinder, includes a container, a stator, a rotor, a drum, and a rotary slide. The container can hold a product to be ground. The stator is positioned on the container. The rotor is positioned opposite to the stator and can rotate with respect to the stator. The drum is positioned around the rotor. The rotary slide includes a pointer that can be adjusted such that a distance between the stator and the rotor increases or decreases.

Abstract: An adjustable grinder, includes a container, a stator, a rotor, a drum, and a rotary slide. The container can hold a product to be ground. The stator is positioned on the container. The rotor is positioned opposite to the stator and can rotate with respect to the stator. The stator and the rotor each contain at least two rows of teeth to grind the product therebetween. The drum is positioned around the rotor. The rotary slide includes a pointer that can be adjusted such that a distance between the stator and the rotor increases or decreases. Additionally, the stator may include at least two extended teeth.