Abstract: A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directing a heating medium at the first portion using a first discharge array, and conveying the first portion out of the oven. In a second aspect, the apparatus comprises an oven, a first conveyor for conveying a first portion of dough, and a first discharge array. The oven comprises an oven housing, a first entrance of the oven housing for the first portion of dough, and a first exit of the oven housing for the first portion of dough. The first discharge array is positioned and oriented to direct a heating medium at the first portion of dough when the first portion of dough is positioned for conveyance by the first conveyor.

Abstract: A system and method for manufacturing and processing a food product, such as conning, transporting, and slicing, is disclosed. The food product includes an elongated body having a generally D-shaped cross section.

Abstract: Method for processing slaughtered poultry, wherein oven-ready carcasses of slaughtered poultry are conveyed by a feed conveyor (2), said feed conveyor having an endless track and carriers (2a) that are moved along said track, the feed conveyor carrier being adapted to support one carcass suspended from its legs. Each individual carcass is subjected at least one of: a determination of the individual carcass weight by a weighing device (4), a determination of the individual carcass size by an imaging device. For dividing the carcasses into parts use is made of a first cut-up line (10) and a second cut-up line (20), wherein each cut-up line has an associated cut-up line conveyor (11, 21), said cut-up line conveyor having an endless track and carriers (11a, 21a) that are moved along said track, each cut-up line conveyor carrier being adapted to support one carcass suspended from its legs.

Abstract: An antimicrobial composition within an antioxidant solution and used to protect whole protein food source is provided. The antimicrobial compound of the composition is selected preferably from a medium chain fatty acid (MCFA), a long chain fatty acid (LCFA), a phenolic acid, and derivatives or mixtures thereof, and has a pH between about 2 and 6. Antioxidant compounds for the composition are composed preferably from phenolic based compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (butylhydroxytoluene, BHT), propyl gallate (propyl 3,4,5-trihydroxybenzoate), tert-butylhydroquinone (TBHQ, tertiary butylhydroquinone), mixed tocopherols (tocopherols, Vitamin E), rosemary extract, oregano oil (origanum oil) and vegetable oil; other antioxidant compounds such as calcium propanoate (or calcium propionate) and ethyoxyquin; and derivatives or mixtures thereof.

Abstract: The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese.

Abstract: Methods for processing acid whey, involving treating acid whey solution with ?-galactosidase and/or ?-galactosidase, at a pH of about 3.2 to about 5.2 for about 20 minutes to about 16 hours at about 20° C. to about 60° C. to produce an acid whey solution containing at least about 40% less lactose than the original acid whey solution, filtrating the tempered acid whey solution to form a retentate containing proteins and a permeate containing lactose and residual proteins, recovering lactose from the permeate, optionally drying the retentate to form acid whey powder, and optionally texturizing the acid whey powder.

Abstract: Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05% w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.

Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

Abstract: A hand-held candy device for rotational engagement of a confectionery such as a sucker or lollipop at the distal end of a handle adapted for gripping by the fingers of a user. The candy sucker is rotationally engaged on an axle positioned at or adjacent to the distal end of the handle. The candy may be provided in multiple colors and flavors or with indicia thereon in candy components each of which is engageable to the axle on the handle by a user thereby providing users with the ability to customize and reuse the sucker handles and to spin the engaged candy once engaged to the axle for amusement or to allow tasting different sections of the unitary formed candy which have different flavors.

Abstract: The present invention provides gum bases and chewing gums, as well as methods of manufacturing the gum bases. More specifically, the gum bases provided herein contain microparticles comprising a crosslinked polymer selected from the group consisting of crosslinked polyvinyl alkanoates, crosslinked polyvinyl alkenoates, crosslinked polyvinyl aryloates, crosslinked polysiloxanes, and copolymers and mixtures. The microparticles render a gum cud comprising the gum base more easily removable from surfaces onto which it may become adhered than gum cuds comprising conventional gum bases.

Abstract: A piston-operated dispenser unit for confectionery food products, comprising (I) a door (4) mountable on a dispensing mouth (5) of a machine (2) for making and instantaneously dispensing confectionery products; (II) at least one dispensing tap (9), in turn comprising a main body (10), extending frontally from the door (4) and forming, inside the door (4), an outflow duct (11) for the product to be dispensed, and a piston (13), slidably mounted inside the duct (11) and mobile between an open position and a closed position of the duct (11); (III) a manually operated lever (17), connected to the piston (13) for moving the piston (13) between the open position and the closed position of the duct (11), and vice versa; and (IV) a spring (24) operating on the piston (13) to apply an action for keeping the piston (13) in the closed position.

Abstract: The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds.

Abstract: The present invention relates to a method of preparing a corn based product said method comprising contacting a plant composition comprising (consisting of or consisting essentially of) corn or a corn by-product or a combination thereof with a xylanase comprising: i) a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or ii) a variant, fragment, homologue, fragment or derivative thereof having at least 85% identity with SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or with a xylanase encoded by: a) a nucleotide sequence shown herein as SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1; or b) a nucleotide sequence which can hybridize to the complement of SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1 under high stringency conditions: or c) a nucleotide sequence which has at least 80% identity with SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1. The present invention further relates to the use of the enzyme to produce corn based feedstuffs.

Abstract: A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75° C.

Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

Abstract: A composition comprising an enzyme, a mycotoxin-binding agent and a microorganism capable of taking up a mycotoxin.

Abstract: A vapor-absorbing insert for hot food containers comprising a first and second layers of highly absorbent cotton fiber, and a third absorbent layer (which faces downward toward the food) having an applied layer of adhesive protected by a removable release layer which, when removed, exposes the adhesive for contact with the underside of a food container lid. The insert is manufactured by staging and stacking the several layers of cellulosic material in an assembly machine and then pressing them into a continuous laminated composite strip. The several layers may be bonded by pressure-induced interaction between the fibers of adjoining layers, and/or by adhesive fusing at their peripheral edges, and/or by spaced perorations which intertwine fibers between adjoining layers, after which the bonded layers are cut to shape. In use, upon peeling off the release layer, the element self-adheres to the underside of the food container lid.

Abstract: There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000 ?m; wherein the food ingredient and the water soluble particulate material are integrated with each other.

Abstract: A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour.

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract: A method of manufacturing a snack chip, the method comprising the steps of: i. providing a plurality of pellets including at least one potato ingredient; ii. compressing the pellets in a closed mould; iii. baking the compressed pellets in the closed mould at an elevated baking temperature to form a snack chip having a moisture content of from 4 to 10 weight % based on the weight of the snack chip; iv. ejecting the snack chip from the mould; and v. drying the snack chip to a final snack chip moisture content of from 0.5 to less than 4 weight % based on the weight of the snack chip.

Abstract: The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid.L-lysine crystals in a very convenient and cost-effective manner.

Abstract: The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate

Abstract: Provided is, for example, a method for producing an enokitake mushroom extract that includes immersing an enokitake mushroom fruiting body in alcohol, subsequently separating the fruiting body from the alcohol, and immersing the separated enokitake mushroom fruiting body in water at 80° C. or higher, subsequently obtaining a supernatant as an extract.

Abstract: A method for producing a drink, for example milk, from mixing a powder formula with a liquid, such as water, in an automated baby-milk machine. The method included preparing a drink concentrate by mixing the amount of formula necessary for the total amount of drink in a certain amount of hot liquid, and adding the right amount of liquid of a certain low temperature to the concentrate in order to reach the end volume of the drink at a safe drinking temperature.

Abstract: The invention proposes a method for the production of a porous powder product containing a microorganism, from a liquid concentrate comprising at least one liquid microorganism culture and a carrier composition, the carrier composition comprising at least one carbohydrate and at least one protein, the method comprising the steps of: i) preparing the liquid concentrate to have both a temperature of between and 40° C. and a viscosity greater than 150 mPa·s; ii) injecting a food grade gas into the prepared concentrate at a pressure greater than 0.3 MPa to intimately incorporate the gas into the liquid concentrate and form a stable foam with a density of between about 0.6 to about 1.2 kg/l; iii) conveying the foam to an atomizing device wherein the pressure of the foam is reduced from 0.3 MPa to atmospheric pressure to provide a partially dried product; and iv) exposing the partially dried product to a drying media to reduce both the moisture content to less than 5% moisture and the water activity to less than 0.

Abstract: A beverage having an extended shelf life and process for the manufacture thereof in which a tree sap or low acid fruit juice or low acid vegetable juice is optionally adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging or (b) packaging followed by UHT. Additional sap and/or juice products having extended shelf life are also disclosed and claimed.

Abstract: The present disclosure relates to a method for sterilizing sealed and packaged food using atmospheric-pressure plasma and sealed and packaged food prepared thereby. The method includes: seal packaging food by injecting a gas containing 10 vol % or more of oxygen, carbon dioxide or a mixture gas thereof based on the total gas into a plastic packaging material containing the food or vacuum packing food in a plastic packaging material; and treating the packaged food with direct atmospheric-pressure plasma, thereby allowing food which cannot be heat-treated, such as fresh food, to be sterilized and allowing food to be sterilized even when polyethylene, polypropylene, nylon or polyethylene terephthalate through which plasma cannot pass is used as a food packaging material.

Abstract: The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination with bacteria of the genus Lactobacillus. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of Propionibacterium.

Abstract: Apparatus for the separation of agricultural or vegetable product, with a fixed structure having two parallel horizontal side members, a plurality of cutting modules equipped with a common rotating shaft (32A, 32B, 32C, . . . ) having a plurality of rotating blades (11,12,13, . . . ) in fixed position along its length, said shafts (32A, 32B, 32C, . . . ) being parallel to each other and mounted GP above conveying means suitable to carry the products placed thereon toward said rotating blades (11,12,13, . . . ), a plurality of positioning ramps (11-1,12-1,13-1, . . . ) mounted in a position corresponding to a respective rotating blade (11,12,13, . . .

Abstract: A mould is provided, made of a flexible material, in particular an elastomeric or silicone material, having a body (1) comprising one or more aligned cavities (3) designed to house a food product, said cavities each featuring a lateral opening (4) connected with a portion (5) for supporting a splint or a stick, said mould featuring a hinged sealing appendage (2) with said body being designed to seal the opening of said cavity, thus forming a channel designed to house and hold the splint or the stick in position.

Abstract: A product-spreading hood assembly (10) for use with a die unit (128) includes a deflector (14) having wall structure defining a product inlet opening (90) and a product outlet opening (92); the deflector (14) is preferably generally frustoconical in shape and is supported by a housing (12). An optional air delivery assembly (16) allows air currents to be directed from the area of the inlet (90) towards outlet (92) to facilitate separation of discrete products. Advantageously, the air currents are delivered in a circumferential fashion about the die unit (128). Use of the hood assembly (10) serves to separate high moisture or “sticky” extrudates, thereby preventing agglomeration thereof.

Abstract: A rod for an aerosol-generating article is provided, including at least two sheets of tobacco material gathered together and circumscribed by a wrapper. The rod includes a first sheet of a first tobacco material and a second sheet of a second tobacco material. The second sheet of the second tobacco material is physically or chemically different to the first sheet of the first tobacco material.

Abstract: In one embodiment, an electronic cigarette liquid (an “e-liquid”) comprises a vaporizable base, a flavoring, nicotine, and a non-nicotine stimulant. The vaporizable base may be a combination of propylene glycol, vegetable glycerin, and/or polyethylene glycol 400 and the non-nicotine stimulant may be caffeine, guarana (Paullinia cupana), kola nut (of the genus Cola), or some combination thereof. In another embodiment, an e-liquid may further comprise a nutritional component or supplement, such as astaxanthin.

Abstract: Tobacco smoking mixtures capable of producing tobacco smoke are provided which reduce the cytotoxicity and/or mutagenicity of the tobacco smoke. The tobacco smoking mixtures include tobacco cut filler and glycerin in an amount effective to reduce cytotoxicity and/or mutagenicity of smoke produced by the tobacco smoking mixture. The tobacco smoking mixtures enable a further reduction in cytotoxicity and/or mutagenicity when glycerin is combined with palladium or salts of calcium and/or magnesium.

Abstract: An electronic cigarette adaptable to vaporize liquid or flower material further with exhale filter capability is disclosed herein. In a preferred embodiment, threads are provided to disassemble a flower and/or liquid cartridge so that they can be exchanged for either/or. The flower cartridge has a separate heat transfer element not desired in the liquid cartridge. An innovative diverter valve assembly also has threads to connect to the cartridges and provides an exhale filter function so that exhaled vapor will not be offensive to non-smokers in an enclosed environment. The electronic smoking device herein further has a mini/micro USB charging port on a side thereof for its rechargeable batteries. Also in a preferred embodiment, a mouthpiece is made of relatively soft elastomer material and is flavored for comfort and enjoyment of a user.

Abstract: An electronic cigarette includes a mouthpiece, an atomizer assembly, a first connecting assembly, a second connecting assembly, and a power assembly. The atomizer assembly is received in the first housing of the mouthpiece, which includes a liquid reservoir and a heating element. The first connecting assembly includes a first conductive tube, a second conductive tube, and a first sleeve. The first sleeve includes an insulation tube, a convex ring, and a connecting portion. The insulation tube is disposed between the first conductive tube and the second conductive tube; the convex ring is sleeved on the second conductive tube and fixed to the first housing; the connecting portion extends through the second conductive tube and interconnects the insulation tube and the convex ring. The second connecting assembly includes a second sleeve and a flexible conductive ring. The power assembly includes a second housing fixed to the first housing and a battery.

Abstract: An electronic cigarette comprises an atomizer (22) provided with a heating wire (221), and a battery (30) electrically connected to the atomizer (22) for providing power for the atomizer (22). A first electrode component (40) electrically connected to the atomizer (22) and an anode and a cathode of the battery (30) respectively is arranged between the atomizer (22) and the battery (30). The first electrode component (40) comprises a first electrode part (41) directly facing a first electrode (31) of the battery (30). A first elastic contact part is arranged between the first electrode (31) of the battery and the first electrode part (41), and the first electrode of the battery and the first electrode part are electrically connected through the first elastic contact part. The battery (30) of the electronic cigarette is electrically connected to the electrode part and a control switch (50) of the atomizer directly through the elastic contact part, a process is simple, and reliability is high.

Abstract: A smoking device for generating and releasing smoking vapor free from contamination into the mouth of a user comprising a mouthpiece for providing vapor for inhalation to a user including a tubular casing containing a heater for heating a smoking substance at a substantially constant low temperature by regulating the flow of fuel by a thermal regulator and further having means for visual indication of the operation of the device.

Abstract: A non-sewing corset with different curvature and elasticity is disclosed, having a tubular knitted main body that defines a pull-through space. A reducing portion shrinking inward is formed in the middle section of the tubular knitted main body so that the corset has an hourglass-shaped structure. Two sleeving portions are formed on the upper and lower sides of the tubular knitted main body. The reducing portion uses a knitting method different from the two sleeving portions, with its elasticity higher than the elasticity of the two sleeving portions, so that the reducing portion can have a reinforced binding on the predetermined position of the body. As a result, the corset product alone can achieve the binding and body-sculpting effect of an additional vest.

Abstract: The current invention aims to absorb sweat and body odor from the breasts. It also protects the skin by providing a cushioned support strip below the bra wire. The invention is a lining to be affixed between the inner lining of a brassiere and the skin, having three layers and a set of flaps protruding from the device adapted to be folded outward to hold the device in place.

Abstract: An illuminated nipple cover that directs light to a skin contact member, which may be translucent or clear. The skin contact member is covered with an opaque cover so the skin contact member is illuminated, and the opaque cover blocks light from being seen from the skin contact member.

Abstract: A clothing clip apparatus and a method for using same secure a garment in a position to allow a woman to nurse a child. A strap having a clip at one end and a ring at an opposite end secure the garment. The clothing clip apparatus attaches to a collar of the garment. The strap is dropped inside the garment, and the user grabs the ring and lifts the garment into a position for nursing the child. The ring is positioned over a top end of the clip to form a loop with the strap around the garment. Magnetic attraction between the ring and a magnet retains the garment in the desired position. The method of securing the garment using the clothing clip apparatus may be performed by the woman using one hand without assistance. A system holds a cover over the garment.

Abstract: Disclosed is a cooling garment for dispensing liquid in a mist. In one embodiment, the garment includes a vest having two juxtaposed layers that are affixed about the edges thereof, defining an interior volume for holding liquid therein. The interior volume may be accessed via a refill port for pouring liquid therethrough. The liquid can be dispensed from the interior volume of the vest via a spray head that is disposed at the shoulder portion of the vest. The spray head is connected to a tube, which is in fluid communication with the interior volume of the vest. The spray head may be actuated via a hand pump, which includes a pump handle that is accessible from the exterior of the vest at the front panel thereof. Additionally, the spray head may be removably attached to a wearer's shirt or hat via a clip attached thereto.

Abstract: A shin guard includes a protective plate having a front face and a rear face. The rear face is contoured to fit around a shin of a wearer of the shin guard. Further, the shin guard includes a three dimensional image element carried on the front face. This image element projects an image outline through a sock worn over the shin guard.

Abstract: A dust mask, the dust mask being lightweight, disposable and configured for a human face, the dust mask further being substantially continuous, and unitary if desired, and sized and configured to extend from ear to ear and to cover all of and substantially only a mouth, nose and ears, the mask further configured to transmit air inhaled by or exhaled by the user yet substantially completely block at least dust from reaching the nose, mouth and ears of the user. The mask can be further configured to substantially completely block at least one undesired air-borne contaminant in addition to dust and can comprise a central portion covering the user's nose and mouth and two earpieces seamlessly attached to the central portion. The mask can further comprise a pliable, resilient nose bridge that can be adjusted to conform to the nose of the user as well as a variety of other structural elements and configurations.

Abstract: A self-donning surgical gown that can be secured in place on a user by the user without the assistance of another person is disclosed. The self-donning gown includes a neck fastening assembly, a back closure assembly, and/or a front tie assembly to facilitate self-donning by the user.

Abstract: An examination gown (10) has a front side (11) of a metalized fabric material and a back side (12) made of a material which includes small fibers. The back side has a back seam which includes a top side (24) and a bottom side which are releasably joined together. The seam top side includes a pair of high strength loop type fasteners (31) spaced apart to allow the exposure of the interior surface of the seam top side therebetween which forms a low strength loop type fasteners. The back seam bottom side (25) includes a strip of hook type fasteners (36). The mating of the high strength loop type fasteners with the hook type fasteners provides a high degree of separation resistance compared to that of the low strength loop type fasteners. The front side has a laterally extending front seam (41) similar in construction to the back seam.

Abstract: A medical gown (10) includes a front side (11) joined to a back side (12) along a top seam (23) having a front side (24) and a back side (25) which are releasably joined together. The top seam front side includes an elongated strip of very small hook type fasteners (28). The top seam back side includes a pair of outer high strength loop type fasteners (31) (high bonding strength) spaced apart to allow the exposure of the exterior surface (20) of the gown back side which forms small loops that are considered an area of low strength loop type fasteners (34) (low bonding strength). The mating of the high strength loop type fasteners with the hook type fasteners provides a higher degree of separation resistance compared to that between the low strength loop type fasteners and the hook type fasteners.

Abstract: A convertible garment and bag device is disclosed. The method of converting a garment into a carrying bag is also disclosed. A version of the invention comprises a long sleeve garment having a front and back side. The front and back sides have an upper and lower section. In a preferred embodiment, the lower section has attachment elements and the back has spaces for securing the attachment elements of the lower section for closing the lower section of the garment. In a preferred embodiment, the garment upper section comprises two arm sections that may be joined together to form a carrying strap.