Abstract: A novel transfer apparatus having several movable parts is used for moving the dough product from a first position to a final position. The transfer apparatus uses the arm to move the dough product and a motor and software that controls the movement of the arm. A roller residing in the arm also has its own motor and software to control its rotational movement. The components of the arm such as a roller, back support and the flap each have their own unique shape and structure to maximize efficiency. The transfer apparatus may be used as an insertable apparatus in any food processing machine and also used as an integral part of the flat bread making machine.

Abstract: The present invention presents a kneading mechanism for a food preparation appliance. The kneading mechanism has a kneading container, a blade assembly and a kneading base. The kneading container has an open bottom face and the kneading base has a textured surface. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. Since there is variation in the gluten content and the amount of water used makes the dough ball have a viscoelastic nature this technology due to its self-learning mechanism optimizes the kneading of single dough balls using adaptive kneading technology.

Abstract: A frozen heated gyoza dumpling easy to cook by heating after freeze preservation and superior in the texture can be obtained by attaching a batter liquid containing 70-90 wt % of water to at least a surface to be baked of the gyoza dumpling at a proportion of 18-30 parts by weight per 100 parts by weight of the gyoza dumpling. In addition, a manufacturing method thereof is provided.

Abstract: A shirr-stable, tubular food casing having a glued, permanently elastic longitudinal seam based on a flat fibrous textile material coated with acrylic, collagen and/or a protein derived therefrom is provided. The seam is generated using a reactive hotmelt glue. The glued seam is resistant to boiling for a long time and also exhibits sufficient stability thereafter. Exemplary textile materials include a consolidated nonwoven or spunbonded nonwoven, a woven fabric, loop-formingly knitted fabric, laid fabric, loop-drawingly knitted fabric. To form the casing, the textile material is coated in the flat state. The coated textile material is cut into strips according to the diameter of the casing to be produced and glued using a reactive hotmelt glue, such as a PUR hotmelt glue, to form the tube. The food casing is preferably used as artificial sausage casing or for wrapping cheese or fish.

Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

Abstract: The disclosure provides methods, and related compositions, for treating tissue with trehalose, where treatment reduces water loss during subsequent storage, for example, frozen storage.

Abstract: A producing method of an aging delaying material for fruits or vegetables having steps of: adding and blending a silicon material, the silicon material has porous structures or layer structures; gradually adding an ethylene reducing material and water or solvent in the silicon material during blending; and gradually removing the water or the solvent during blending until the water or the solvent being partially removed from the silicon material and the ethylene reducing material to form a dry mixing powder which is able to postpone fruits or vegetables become over mature.

Abstract: The invention relates to a method for producing cheese grains, comprising the steps of providing a raw material; subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the raw material to form a coagulum; cutting the coagulum to form a curd mixture of cheese grains and whey; subjecting the curd mixture to a scalding step, wherein the temperature of the curd mixture is raised to a range from about 60° C. to about 95° C. under stirring to form a scalded curd mixture; separating whey from the scalded mixture to provide cheese in form of grains having a protein content of about 10% to about 23% and pH of about 6 to about 7. The invention also relates to cheese having the moisture on a fat-free basis of about 65% to about 85%, a protein content of about 10% to about 23% and a pH of about 6 to about 7.

Abstract: The present invention relates to thermoplastic cheese packaging films having an outer sealant layer having a three-dimensional food-contact surface topography formed by a roughening agent dispersed within the polymer matrix of the sealant layer. When the hot processed cheese contacts the surface of the sealant layer and cools, the cheese is embossed by inverse replication of the surface topography of the sealant layer. Such films are particularly useful when used with high speed hot packaging operations.

Abstract: [PROBLEM] To provide a lecithin or lecithin preparation of which resistance to heat discoloration is achieved without significant change of the phospholipid composition of the lecithin nor of the oligosaccharide content; and a method for producing the same. [SOLUTION] A lecithin or lecithin preparation obtained by bringing a lecithin into contact with an adsorbent and removing the adsorbent, the lecithin or lecithin preparation having resistance to heat discoloration and having an oligosaccharide content being 50% by mass or more of the content before the contact with the adsorbent.

Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Abstract: The present invention relates to food materials containing a high concentration of protein and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein, dairy protein, and mixtures thereof and low concentrations of carbohydrates, processes for manufacturing such protein extrudates, and the use of such protein extrudates as functional food ingredients.

Abstract: The present disclosure provides a method for manufacturing an excellent denatured whey protein having no adverse effect on the characteristics of a product. A method for manufacturing a denatured whey protein comprising processing a whey protein solution by repeating the following steps (1) and (2) 2 times or more continuously: (1) a step for treating the whey protein solution on pressure at 50 MPa or higher and on heating at 85 to 100° C.; and, (2) a step for decompressing to 0.05 to 0.5 MPa after the treating of the aforementioned step (1) and maintaining the temperature within the range of the heating temperature of the aforementioned step (1) ±10° C.

Abstract: An animal feed composition includes algae meal and a feed component. The algae meal is present in an amount less than about 1000 g/MT by weight relative to a total weight of the animal feed composition. The animal feed composition may be administered to an animal for improving feed efficiency and increasing growth rate of the animal.

Abstract: The present invention relates to solid animal supplement blocks that have high nutritional values and processes for their manufacture. The solid feed blocks comprise Condensed Molasses Solubles (CMS), a source of phosphorous and a liquid source. The solid feed blocks are suitable for use with rangeland animals.

Abstract: Feed compositions and methods of making feed compositions are disclosed herein. The feed compositions may include, on a dry weight basis, crude protein in an amount of about 40 wt % or greater, crude fat in an amount of up to about 20 wt %, neutral detergent fiber in an amount of up to about 20 wt %, and lysine in an amount of about 2.55 wt % or greater. The methods involve separating a beer composition produced by a starch-based feedstock-to-ethanol conversion process into bulk solids and a fine solids, and removing liquid from the fine solids, in which the separating and removing are performed in a manner that reduces the total heat exposure of the fine solids as compared to processes relying on distillation to separate beer components and/or cooking to saccharify starch.

Abstract: Protein feed compositions and methods of making the protein feed compositions are disclosed herein. The protein feed compositions may comprise zein and are derived from a starch-based feedstock-to-ethanol fermentation conversion process such as a corn-to-ethanol conversion process. Methods of making the compositions include performing a starch-based feedstock-to-ethanol fermentation process in a manner that reduces the total heat exposure of the components of the protein composition as compared to a similar process which uses a cooking process to saccharify starch and/or a distillation process to separate the fermentation beer into ethanol and whole stillage. The process may include centrifugation of the fermentation beer resulting in a bulk solids mixture, extraction of a protein composition from the resulting bulk solids mixture, and desolventizing the extracted protein composition.

Abstract: An enzyme preparation for suppressing bitterness of food contains phospholipase and, if necessary, further contains protease. A method for suppressing bitterness of food includes treating a food material with a food bitterness suppressor containing the enzyme preparation. A method for producing a processed food product includes treating a food material with a food bitterness suppressor containing the enzyme preparation. Food treated with the enzyme preparation for suppressing bitterness of food tastes less bitter even when cooked after long-term preservation. Furthermore, an enzyme preparation for suppressing bitterness of food and for, if necessary, tenderizing food can be provided.

Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

Abstract: A dietary and exercise program provides a step-wise transition from unhealthy dietary/exercise patterns to healthy patterns in a controlled manner, so as to allow the dieter's body to adjust to the changes without experiencing strong cravings, stress and/or fatigue. The program comprises three integrated components: (1) a progressive food choice component, (2) a step-wise, transitional caloric intake component and (3) a progressive exercise component. The food choice component progresses through multiple levels in which an increasing proportion of the diet consists of healthy meals, until a target food choice level is reached or the dieter attains his/her target weight. During the first food choice level, the dieter makes a gradual transition from his/her baseline caloric intake to that recommended by the NIH based on age, gender and activity level.

Abstract: The present invention relates to infant/young child nutrition. A set of nutritional compositions having beneficial effects to infants/young children is disclosed. The set of nutritional compositions comprises at least two compositions with varying amounts of components which impart a beneficial effect to the infants young/children. A nutrition kit for infants/young children comprising the set of nutritional compositions is also disclosed as well as a method for manufacturing the set of nutritional components. A dosage regimen is also disclosed.

Abstract: Plant powder, plant bag, and dried plant are created with a wide range of various ingredients. Plant powder, plant bag, and dried plant are created comprising at least one plant ingredient, with at least one flavoring. At least one plant ingredient having nutrients including carbohydrates, vitamins, minerals, and antioxidants. At least one plant ingredient is in form selected from group consisting of plant powder, plant bag, and dried plant. At least one plant ingredient is selected from group consisting of herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin. At least one plant ingredient can further comprising addition of at least one nutritional ingredient, and at least one food additive. At least one flavoring is selected from group consisting of bland, sweet, sour, bitter, salty, spicy, and pungent.

Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.

Abstract: To provide a bottled carbonated drink containing indigestible dextrin, capable of reducing exuding of a dissolved carbon dioxide. The bottled carbonated drink containing indigestible dextrin, including a caramel pigment and a high-intensity sweetener is provided.

Abstract: By using a glucose oxidase and a metal-containing yeast, a processed aquatic food of which physical property is improved, and an enzyme preparation for modifying a property of a processed aquatic food can be obtained.

Abstract: The present invention relates to a savoury food concentrate in the form of a gel. For use of said savoury food concentrate for preparing a soup, a sauce, a gravy or a seasoned dish. It is an object to provide a savoury concentrate which provides a high viscosity upon dilution in hot water, such as desired when preparing a viscous sauce, a gravy, or a thickened soup. It is found that a packaged food concentrate in the form of a gel, comprising water, sodium salt, gelling pectin, Calcium salt and non-gelatinised starch has the desired properties.

Abstract: The presently disclosed subject matter provides methods and compositions for anti-microbial treatment of food products. More particularly, the presently disclosed subject matter provides derivatives of liquid smoke and methods of treating food products with the derivatives to inhibit the growth of microorganisms without imparting smoky flavors to the food product.

Abstract: Computationally implemented methods and systems include acquiring user preference information of a user that indicates one or more customized food preferences of the user including at least one or more ingredient integrity preferences related to integrity of one or more ingredients; determining that there is no capable automated customized food generation machine present in nearby vicinity of the user that is able to currently generate one or more customized food items in compliance with the one or more customized food preferences of the user; and identifying one or more substitute automated customized food generation machines present in the nearby vicinity of the user that are able to currently generate at least one substitute customized food item that is only in partial compliance with the one or more customized food preferences of the user. In addition to the foregoing, other aspects are described in the claims, drawings, and text.

Abstract: This application discloses a cannabidiol liquid composition for use in an electronic cigarette smoking device. The cannabidiol liquid composition may be used for pulmonary administration of cannabidiol for more effective absorption. A method of use for the cannabidiol liquid composition is also disclosed.

Abstract: The disclosed embodiments relate generally to herbal smoking blends and methods for preparing and using herbal smoking blends, and relate more particularly to herbal smoking blends having terpenoids added thereto. In one aspect, a method of preparing an herbal smoking blend comprises providing a smoking herb preparation. The method additionally comprises providing a terpenoid solution comprising a terpenoid. The terpenoid solution may be added to the smoking herb preparation to, for example, provide a smoking herb preparation that achieves a desired effect on a consumer of the preparation.

Abstract: Rotary conveyor drum (19, 119, 219, 319, 419, 519, 59) for use in tobacco industry machines, for transferring a stream of rod-like elements (S), the drum having a first front base and a second front base and a lateral surface (20, 120, 220, 320, 420, 520, 50) onto which the rod-like elements (S) are delivered successively one by one, the lateral surface (20, 120, 220, 320, 420, 520, 50) being provided with spacer projections (22, 122, 222, 322, 422, 522, 52) between which the rod-like elements (S) are conveyed, the drum (19, 119, 219, 319, 419, 519, 59) being equipped with guiding means (21, 51) forcing the rod-like elements (S) to travel from the first front base to the second front base of the drum (19, 119, 219, 319, 419, 519, 59) during the rotation of the drum while the rod-like elements (S) are oriented substantially transversally to the spacer projections (22, 122, 222, 322, 422, 522, 52).

Abstract: A tobacco product tip assembly. The tobacco product tip assembly includes a tip portion comprising a tip wall defining an inhalation chamber; the tip portion extending into a body portion comprising a body wall defining an insertion chamber, the insertion chamber being in communication with the inhalation chamber; the body wall comprising a mechanical fastener. A tobacco product assembly and a process for producing a tobacco product assembly are also included.

Abstract: An electronic cigarette and a mouthpiece cover. The electronic cigarette includes an e-liquid cup and an atomizer all disposed in an inhalation rod sleeve. The e-liquid cup includes a liquid-storage member, an e-liquid guiding tube, and an air-guiding tube in the liquid-guiding tube, and a mouthpiece cover. The mouthpiece cover is a solid body with at least one ventilation groove on a peripheral sidewall. Two ends of the ventilation groove are open, and respectively locate at two end surfaces. The ventilation groove is communicated with the air-guiding tube. The electronic cigarette provides an entirely new way of ventilation for the mouthpiece cover. The atomized e-liquid enters into human mouth through the ventilation groove at the periphery of the mouthpiece cover, may avoid the atomized e-liquid straight entering into the human mouth.

Abstract: A tobacco smoke filter or filter element comprising a stiff outer wrapper engaged around a downstream thermoformed core of tobacco smoke filtering material and a further core longitudinally aligned therewith; the downstream thermoformed core having a profiled outer surface which defines with the stiff outer wrapper at least one longitudinally extending channel which extends the length of the downstream core.

Abstract: The present invention relates to an electronic hookah, comprising a smoking rod and a control switch configured on the smoking rod. The smoking rod further has a transparent liquid reservoir and a sound playing module, the sound playing module comprises a sound storage unit pre-stored with sound files, a speaker and a central controller which brings up the pre-stored sound files from the sound storage unit and plays the sound files through the speaker according to a controlling command of the control switch.

Abstract: A stabilizer for water pipes used for smoking substances, comprising a wrap configured to hold in a portion of the water pipe and a support that is wider than the base floor of the water pipe. The stabilizer can provide a wider and more stable base for the water pipe that can counteract and/or prevent tipping of the water pipe, and/or can provide shock absorption properties to reduce the risk of a water pipe tipping over and breaking or spilling.

Abstract: A user engageable device disposed within the tobacco burning path of a smoking article's ember at a pre-selected point. The device may include a visual and/or audible and/or olfactory warning component which alerts the user in response to a proximate ember that the ember has reached a predetermined point. The device is preferably in the form of a translatable sleeve frictionally engageable around the smoking article, but can also may be engaged upon or impregnated into a wrapper of the article's cylinder. Alternatively, the sleeve type device may be disposed within the wrapper or provided in the form of selectively placed integrated or stick-on patches.

Abstract: A thin-walled polypropylene product display tube. The thin-walled polypropylene product display tube includes a tubular member having a closed end, an open end, an inner diameter and, between the closed end and the open end, a first outer diameter, the open end terminating in a flared portion having a second outer diameter, the tubular member having a wall thickness sufficient to yield a level of haze equal to or less than 8%. A process for forming a thin-walled polypropylene product display tube is also provided.

Abstract: An apparatus is configured to heat smokeable material to volatilize at least one component of the smokeable material. The apparatus comprises a heater comprising a carbonisable electrical insulating material. The heater is arranged to carbonise the insulating material to cause progressive heating of the smokeable material.

Abstract: An apparatus is configured to heat smokeable material to volatilize at least one component of the smokeable material. The apparatus comprises a heater with a temperature-sensitive element configured to alter its shape when heated in order to cause progressive heating of the smokeable material.

Abstract: An apparatus is configured to heat smokeable material to volatilize at least one component of the smokeable material. The apparatus comprises a heater comprising a heat-shrink material. The heater is configured to progressively heat the smokeable material upon constriction of the heat-shrink material.

Abstract: There is provided an aerosol generating device for heating an aerosol-forming substrate, including a storage portion for storing the aerosol-forming substrate and a vaporizer for heating the aerosol-forming substrate to form an aerosol. The storage portion has an outer housing and an internal passageway, the storage portion forming a reservoir for the aerosol-forming substrate between the outer housing and the internal passageway, and the vaporizer extends at least partially inside the internal passageway in the storage portion. The device further includes a porous interface at least partially lining the internal passageway for conveying the aerosol-forming substrate from the storage portion towards the vaporizer.

Abstract: A rod is provided, formed from a first sheet including an aerosol-forming material and a second sheet including a thermally-conductive material, the first and second sheets being gathered together and circumscribed by a wrapper. The rod may be used as a component part of an aerosol-generating article.

Abstract: An electronic cigarette includes an inhalation rod with a cavity, a mouthpiece assembly, an e-liquid accommodating assembly and an atomization assembly. The mouthpiece assembly, the e-liquid accommodating assembly and the atomization assembly are installed in the cavity of the inhalation rod. Between the mouthpiece assembly and the atomization assembly disposes a ventilation tube capable to guide the atomized e-liquid from the atomization assembly to the mouthpiece assembly. The mouthpiece assembly includes a filter. On an inner wall of the cavity of the inhalation rod along the axial direction thereof disposes a first mounting part. The filter or on other components fixing connected with the filter disposes a second mounting part. The first mounting part and the second mounting part are disposed adjacent to each other. The connection by mechanical mechanism does not need to use glue or other adhesive containing harmful ingredients.

Abstract: Disclosed is an electronic cigarette (200), comprising a cylindrical housing (1) and an atomizer (21) provided inside the housing (1). An end of the housing (1) is provided with a suction nozzle primary cover (51) and a suction nozzle secondary cover (52), the suction nozzle primary cover (51) and the suction nozzle secondary cover (52) are successively inserted and fixed to an inner wall of the housing (1), and a cooling cavity is formed between the suction nozzle primary cover (51) and the suction nozzle secondary cover (52). Both the suction nozzle primary cover (51) and the suction nozzle secondary cover (52) are provided with a ventilation hole (512, 523) in communication with the cooling cavity, and a ventilation column (521) is formed in the suction nozzle secondary cover (52) for communicating the cooling cavity with the outside of the electronic cigarette. This electronic cigarette can reduce or avoid the possibility of a smoker inhaling cigarette liquid, and improve the safety of use.

Abstract: An electronic cigarette comprising a cylindrical housing (1), a mouthpiece cover (33) arranged at one end of the housing, and a bottom cover arranged at the other end of the housing, where the bottom cover and the housing are integrally formed. The housing has arranged therein a liquid storage component (37), an atomizer (21), and a storage power supply (36). The housing also has arranged therein a liquid partitioning component (31). The liquid storage component is accommodated and fixed within a closed space defined and formed jointly by the mouthpiece cover, a portion of the housing, and the liquid partitioning component. The liquid storage component has arranged on the inner wall thereof a conduit (35) used for supporting the liquid storage component. The conduit is in communication respectively with the mouthpiece cover and with the liquid partitioning component. The atomizer is supported and fixed on the conduit.

Abstract: There is provided a portable electrical system including primary and secondary devices, the primary device having a first, lithium cobalt oxide battery, and the secondary device having a second, lithium iron phosphate or lithium titanate battery, wherein the primary and secondary devices are configured to allow recharging of the second battery from the first battery at a rate of between 2C and 16C.

Abstract: An exemplary atomizer of an electronic cigarette includes an atomizing tube and an atomizing assembly arranged in the atomizing tube. The atomizing assembly includes a ceramic tube and a heating element. The heating element is in contact with an inner surface of the ceramic tube. The ceramic tube defines a plurality of liquid absorption hole.

Abstract: An electronic cigarette includes an atomizer and a battery pack. A pluggable connecting means is provided between the atomizer and the battery pack. The pluggable connecting means is designed as an elastic snap connection or a detachable clip means so that the atomizer and the battery pack can be connected together pluggably to prevent the threaded connection.

Abstract: An electronic vaping device may be designed to enhance or facilitate its use. For example, the electronic vaping device may: allow a capability of the electronic vaping device to provide vapor to be altered (e.g., disabled, reduced, enabled, or increased) in some situations (e.g., to prevent unauthorized vaping by a child, teenager or other individual); be able to communicate with an external communication device (e.g., a smartphone, a computer, etc.) to convey a notification of potential unauthorized use of the electronic vaping device (e.g., by a child, teenager or other unauthorized user); implement a physical deterrent to its unauthorized use; be able to visually convey information (e.g., advertisements, notifications, etc.); and/or be able to capture images and/or sounds (e.g., record pictures and/or video, speech, music, etc.).