Abstract: The present invention relates to a carrier device provided with a chocolate figure comprising: a partially open or closed ring having a ring diameter suitable to be at least partially applied around one finger of a hand, and a fixing element provided on the ring, which fixing element is suitable for attaching a chocolate figure, wherein the fixing element extends away from the ring opening and is at least partly surrounded by the chocolate figure, characterized in that the ratio between the length of the chocolate figure and the length of the fixing element is between 1 and 8. In a second aspect, the present invention includes a method for manufacturing a carrier device provided with a chocolate figure. In a last aspect, the present invention relates to a device for the manufacture of a chocolate figure.

Abstract: Improved methods to prepare isomaltulose-containing comestibles with a chocolate core, in particular to prepare coated comestibles with a chocolate core, and to the products obtained thereby.

Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.

Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.

Abstract: Pre-blend and flavor pre-blend ingredients for use in the preparation of chewing gum is described. The pre-blend and flavor pre-blend ingredients include hydrophilic and lipophilic ingredients combined prior to blending with gum base and other chewing gum ingredients.

Abstract: Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

Abstract: Multipurpose professional kitchen machine (10), in particular for gastronomy/catering processes, but also for confectionary, ice-cream making and chocolate making processes, of the type comprising an upper inlet opening (13) for the ingredients to be processed and for the extraction for processed solid or packaged products, at least one removable lid (11, 11?) for closing said upper inlet opening (13), and a front delivery opening (12) of the processed ingredients, if of the creamy type, underneath said inlet opening (13) being envisaged a single vertical vessel (14) for receiving and processing in heating and cooling of said ingredients, said front delivery opening (12) being directly connected to the bottom of said vessel (14) by means of a delivery inclined channel (15) for the processed products, if of the creamy type. In addition, the machine comprises both a discharge protection and a plurality of accessories suitable for the specific processes.

Abstract: In one example, a foddering machine is provided that includes a number of seeding trays and a transport system engaged with the seeding trays and operable to move the seeding trays between a variety of vertical and horizontal positions. The transport system includes two or more sheaves, a transport sprocket, a transport chain configured to engage the sheaves and transport sprocket, and motor coupled directly, or indirectly, to the transport chain. As well, a watering system dispenses water into the seeding trays, and a lighting system provides light to contents of the seeding trays. The seeding trays are filled by way of a hopper positioned to dispense seed into successive seeding trays. Finally, an automatic control system is coupled to the transport system, watering system, lighting system and hopper, and operates to automatically control the operation of the transport system, watering system, lighting system and hopper.

Abstract: The present invention is directed to isolated microorganisms as well as strains and mutants thereof, biomasses, microbial oils, compositions, and cultures; methods of producing the microbial oils, biomasses, and mutants; and methods of using the isolated microorganisms, biomasses, and microbial oils.

Abstract: Methods of and devices for extracting nutrients (such as, proteins, oils, hydrocarbons, antioxidants, organic antibiotics, minerals, and vitamins) from discarded plant wastes (roots, skins, seeds, stalks, leaves, and stems) using grinding and separation processes are provided.

Abstract: The invention concerns the use of a food additive including a sweetener in the feed or the drink of a ruminant animal to reduce the impact of stressful conditions on intestinal mucosa quality.

Abstract: An animal feed mixture containing DL-methionyl-DL-methionine and salts thereof for animals kept in aquacultures is provided. Methods for preparing DL-methionyl-DL-methionine of formula (I) and methods to fractionate the diasteriomeric forms obtained are also provided.

Abstract: This invention provides a system for producing organic fertilizer from excreta of domestic animal obtained by digesting of larvae belonging to Diptera such as Musca domestica (housefly), Boettcherisca peregrine and Tabanus, and for producing grown larvae which can be used as a feed for cultured fish and chicken raising. In an embodiment, the system for producing organic fertilizer from excreta of domestic animal and for producing grown larvae which can be used as a feed for cultured fish and chicken raising is characterized by arranging a plurality of nurturing-processing storage units for nurturing larvae hatched from eggs, and a means for dislodging only larvae forcibly from a former nurturing-processing storage unit to a later nurturing-processing storage unit successively with the progress of growth of larvae, wherein larvae leave said former nurturing-processing storage unit autonomously.

Abstract: An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.

Abstract: An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The emulsifying agent is especially suitable for producing a food product.

Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract: A method of freeze drying a fruit or a vegetable. The method includes: obtaining a fresh fruit or a vegetable; freeze drying the fresh fruit or vegetable under a deep vacuum removing moisture content and air; maintaining the fruit or vegetable under deep vacuum at room temperature; immersing the fruit or vegetable in a solution with additives under vacuum and at room temperature; and immersing the fruit and vegetable with the solution under atmospheric pressure and at room temperature.

Abstract: The present invention relates to a novel flavour composition for modulating the flavour of a nutritional product, comprising a mixture of a single amino acid and wet alkane polyol, wherein the single amino acid is selected from the group consisting of ornithine, lysine, glycine, alanine, monosodium glutamate, histidine, threonine, phenylalanine, tyrosine, serine, methionine, arginine, glutamic acid and cysteine. The invention also concerning the use of such a flavour composition for modulating the flavor and/or flavour shelf-life of a nutritional product, the process for preparing such a flavour composition and a nutritional product comprising such a flavour composition.

Abstract: A method of encapsulation of an active comprising (a) dispersing an active in an aqueous medium having a pH of less than 6; (b) causing the formation on this dispersed active of a polymer shell, the formation comprising the sequential deposition of a series of polymeric layers, each layer being capable of hydrogen bonding with the preceding layer; to form an aqueous slurry of active-containing capsules; characterised in that one of the first two layers is a polycarboxylic acid and that the first two to four layers taken together exhibit an interfacial compression dilation modulus of greater than 10 mN/m. The method allows the precise tailoring of polymeric shells, allowing capsules walls to be much thinner without a loss of strength. The technique is especially useful for the encapsulation of fragrances and flavours.

Abstract: The present invention relates to processes and intermediates for the preparation of compounds of formula (I): or a salt or oxide thereof, wherein Alk, M1, M2, R1, R2, R3, R4, R5, R6, R7, and n are as described herein. The present invention also relates to compounds of formula (I) and composition comprising a compound of formula (I). Also disclosed is a method of altering or improving the taste of a composition that includes adding to the composition at least one compound of formula (I), in an amount effective to obtain a modified composition having altered or improved taste relative to an otherwise identical composition lacking said compound.

Abstract: The present invention relates to a method for preparing an inosine-5?-monophosphate (IMP) fermented broth or a glutamic acid fermented broth as a raw material for preparation of a natural flavor, and more particularly to a method of preparing an IMP fermented broth or a glutamic acid fermented broth by a first fungal fermentation step and a second bacterial fermentation step, an IMP fermented broth and glutamic acid fermented broth prepared thereby, a method for preparing a natural flavor, which comprises preparing the IMP fermented broth or glutamic acid fermented broth, a natural flavor prepared thereby, and a food composition comprising the same. The IMP fermented broth and glutamic acid fermented broth may be used as raw materials for preparing natural flavors. In addition, the natural flavors are harmless and safe for use in the human body and may be added to food.

Abstract: Stevia compositions are prepared from Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweeteners, sweetness enhancers, flavors, flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.

Abstract: Systems and methods for producing food products are disclosed. In one embodiment, a food product includes a first protein comprising uncooked meat in an amount of about 30 wt. % to about 95 wt. %. The food product also includes a second protein comprising preserved meat in an amount of about 9 wt. % to about 50 wt. %. The food product also includes a non-meat composition in an amount of about 0 wt. % to about 35 wt. %.

Abstract: The present invention provides a method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous proteinaceous-containing and a solid-containing fraction. The method comprises the steps of: (a) squashing insects or worms thereby obtaining a pulp, (b) subjecting the pulp to enzymatic hydrolysis obtaining thereby a hydrolysed mixture, (c) heating the hydrolysed mixture to a temperature of 70-100° C., and (d) subjecting the mixture to a physical separation step, preferably decanting and/or centrifuging. The fat-containing fraction comprises at least 80 wt. % insect or worm fat of which at least 30 wt. % are saturated fats. The aqueous proteinaceous fraction can be dried to obtain dried proteinaceous material, which contains at least 45 wt. % insect or worm protein-derived matter and at most 25 wt. % insect or worm fat based on dry weight, and has a pepsin digestibility of at least 50%. The resulting nutrient streams can be used in food, feed and pharmaceutical industry.

Abstract: Coconut water powder is highly hygroscopic and has a strong tendency to absorb ambient moisture. As coconut water powder absorbs water, it begins caking and ultimately forms a hard, solid mass that is difficult to use in the manufacture and formulation of coconut water-based beverages, drink mixes and foods. The present invention is based on the discovery that the addition of comestible oils, such as coconut oil, prior to dehydration of coconut water results in a coconut water powder with greatly reduced hyrgoscopy. Compositions comprising coconut water powder with reduced hygroscopy are the subject of the invention, as are methods of making and using such compositions.

Abstract: A method of producing a diet carbonated soft drink comprising combining water and a sweetening amount of Rebaudioside D (Reb D) to produce Reb D sweetened water; injecting carbon dioxide into the Reb D sweetened water to produce carbonated Reb D sweetened water; combining the carbonated Reb D sweetened water with unsweetened syrup to form the diet carbonated soft drink. Alternatively, the method comprises combining water and a sweetening amount of Rebaudioside D (Reb D) to produce Reb D sweetened water; combining the Reb D sweetened water with syrup; injecting carbon dioxide into the combined Reb D sweetened water and syrup to produce the diet carbonated soft drink.

Abstract: Proof of treatment closures for vessels and methods of use of the closures are described. Embodiments the closures indicate that vessel contents have reached at least a predetermined temperature. The proof of treatment closures can show that vessel contents a distance within the vessel interior have reached the threshold conditions, rather than reflecting conditions of the vessel itself, or of vessel contents in close proximity to a vessel peripheral boundary. Embodiments include proof of treatment closures resistant to status tampering, such that it is difficult to activate the indicator without reaching the specified conditions. The proof of treatment closures can also be seal tamper evident, such that loosening or removing the closure from the vessel, or otherwise breaking a seal between the closure and the vessel, leaves conspicuous evidence of such.

Abstract: The use is described of chestnut tannin extract (Castanea sativa Mill.) and/or its fractions, alone and/or mixed with other polyphenols, as antioxidant, antimicrobial additive and for reducing nitrosamines and mycotoxins in raw food materials and food products for human beings and animals.

Abstract: A fog distribution head for a fogging apparatus, which has: a fog inlet, and at least two fog outlets, each suitable for placing the inlet in communication with the outside of the head. The head includes at least two plugs suitable for plugging the respective outlets. Each plug is suitable for plugging a single one of the outlets, the plugs being movably mounted with respect to a frame of the head, independently from one another.

Abstract: An apparatus for removing hulls from nuts includes a rotating drum with protrusions on its surface, a hulling plate and a separator plate. Rotation of the drum causes nuts deposited on an upper surface of the drum surface between the hulling plate and the separator plate to be impinged by the protrusions against the hulling plate, thereby removing the hulls and pushing the hulls through a hulling gap between the hulling plate and the upper surface of the drum, while the hulled nuts pass through a separator gap between the separator plate and the upper surface of the drum, thereby separating the hulled nuts.

Abstract: A method of purifying at least one of THC and CBD from a cannabis-containing composition includes heating the cannabis-containing composition to a temperature sufficient to volatilize at least one of THC and CBD into a vapor and condensing the vapor on a substrate. A drug delivery cartridge includes a substrate coated with at least one of THC and CBD and configured to allow for passage of air through the cartridge to volatilize at least one of THC and CBD for inhalation by a user to induce a medicinal or therapeutic effect to the user.

Abstract: A portioned moist tobacco product with a super-hydrated membrane coating and method of manufacturing is disclosed. The super-hydrated membrane coating is formed by ionic cross-linking using two polymers. The soluble component of the super-hydrated membrane coating dissolves upon placement in the mouth, while the insoluble component maintains the tobacco within the coating for the duration of the use of the product. The moist tobacco product is soft and flexible so as to fit comfortably in an oral cavity when placed therein.

Abstract: The present invention relates to processes for deriving components or products from tobacco biomass. In particular the invention relates to a process for deriving two or more components or products from a single tobacco biomass stock, wherein during the process, at least one component or product, for example nicotine, is extracted from a liquid phase and at least one component or product, for example an organic molecule such as an alcohol, is produced from a solid phase. The invention also relates to products, particularly plastics, synthesised from the organic molecules derived from the biomass stock.

Abstract: A smoking composition for inclusion in a combustible smoking article includes a combustible organic material, such as tobacco and/or tobacco substitutes and at least one alkanoylated glycoside for enhancing the flavor of mainstream smoke. Optionally, dry hops extract can also be included in the smoking composition.

Abstract: A cigarette tube injector includes a pocket casing and a cigarette filling arrangement. The pocket casing has a tobacco cavity defining a top opening for disposing tobacco leaves at the tobacco cavity, and a feeding opening for a cigarette paper tube alignedly supporting thereat. The cigarette filling arrangement includes a feeding pusher slidably supported at the pocket casing to move along a transverse direction thereof for pushing the tobacco leaves at the tobacco cavity, and a slide spoon slidably coupled at the pocket casing at an injection direction to align with the feeding opening, wherein the feeding pusher is moved toward the slide spoon for pushing the tobacco leaves to the slide spoon, such that the slide spoon is slid for feeding the tobacco leaves at the tobacco cavity into the cigarette paper tube through the feeding opening.

Abstract: An apparatus is provided to heat smokeable material (3) to volatilise at least one component of the smokeable material, wherein the apparatus comprises a chemical heat source (2); and an actuating mechanism (6), and wherein the actuating mechanism, upon actuation, activates the heat source which heats the smokeable material. A method of heating a smokeable material to volatilise components of the smokeable material for inhalation is also provided, and use of a chemical heat source to volatilise components of the smokeable material for inhalation.

Abstract: A multi-flavor electronic vapor device which overcomes the shortcomings of current devices. The device allows a user, when using the device for smoking cessation, to select different levels of nicotine at different times of the day, to satisfy different levels of craving. The device holds multiple individual containers of a different liquid concentration of nicotine, flavored or not, or flavored medium only, within one device. A user can select a desired refillable container by turning the cap assembly containing the mouthpiece nozzle to the position of the desired container. For flavored vapor user, turning the cap will select a containers holding the desired flavor. The user can take a puff of one flavor vapor followed by another without mixing flavors within the device. The device allows any desired combination by inserting individual containers the user fills with their choice of liquid.

Abstract: The present disclosure relates to systems, apparatuses, and methods for assembling cartridges for aerosol delivery devices. The cartridges may be assembled by transporting carriages between various substations at which parts are added to a base. In another assembly method, the base may be moved between a plurality of robots which direct the base downwardly into contact with components to couple the components therewith. An inspection system may inspect the cartridges at various stages of completion.

Abstract: A drug delivery system can include a cylindrical structure extending in a longitudinal direction and formed from a substrate of an electrically conductive material. The cylindrical structure can include multiple electrodes extending laterally on the substrate at respective longitudinal locations. The electrodes each have an electrical resistance small enough to conduct current laterally along the substrate without heating the cylindrical structure. The cylindrical structure can include at least one substrate portion extending longitudinally between a respective pair of electrodes. Each substrate portion can have an electrical resistance high enough to conduct current longitudinally between the electrodes and resistively heat the respective substrate portion in response to the current conducted therethrough. A dose of a drug can be disposed on each substrate portion and configured to volatilize into a gas in response to the resistive heating of the respective substrate portion.

Abstract: This invention relates to an undergarment and more particularly to support briefs or shorts for, inter alia, supporting pelvic floor, lower back and abdominal muscles adaptable for use by females or males. The garment is provided with an uplifting mechanism to provide support at the crotch portion.

Abstract: A brassiere includes a back portion and a front portion coupled to the back portion at side areas. Straps are coupled to the front portion and the back portion. Cup panels are provided on the front portion and extend to the straps. Each cup panel includes a perimeter cup region and a central cup region located on the front portion and a strap region located on one of the straps. The perimeter cup region and the strap region having a greater elastic modulus than the central cup region. In at least one embodiment, each cup panel includes a first layer and a second layer. The second layer is provided by a polymer sheet including a plurality of openings formed in the polymer sheet. The arrangement of the openings on the polymer sheet contributes to the elastic modulus in the central cup region, the perimeter cup region, and the strap region of the cup panel.

Abstract: A fitted garment that covers specific muscle areas in the back area of the body. It is a spandex/cotton material with strategically placed pockets sewn into specific areas of the material. Inside these pockets, high-density foam therapeutic balls are placed to facilitate in massaging specific muscles in the back area of the body. The garment fits securely to the upper body, and is secured by closing fitted straps and plastic buckles in the front area of the body. Because the garment is secured on the body, the person wearing it can move freely and with the use of their own body, they can apply pressure to the muscles by leaning against an object that would allow the balls to put pressure on these specific muscles. This process releases tension from the muscle and increases blood flow and range of motion. Because there are ten (10) pockets in specific areas of the garment, the same muscles are always being massaged allowing better relief and healthy blood flow to these muscles.

Abstract: A daily-use garment that is substantially normal in appearance includes a head portion corresponding to a head region of a person, and a body portion corresponding to a torso of the person. The head region is configured to cover the head region of the person with a first flexible chamber positioned in the head portion. A second flexible chamber is positioned in the body portion. A fluid supply device of the daily-use garment includes a container configured to hold a fluid under pressure, a first activation member configured to open the container, and one of a conduit and a nozzle that supplies the fluid from the container. The fluid supply device opens the container and supplies the fluid to at least one of the first flexible chamber and the second flexible chamber, and the daily-use garment is converted from a first state to a second state.

Abstract: A cycling suit (1) has a top part (2) and a trousers portion (3) comprising leg portions (4, 5) made of a first material such as Lycra; an end section (6) of each leg portion (4, 5) of the trousers portion (3) is made of a second material such as Neoprene, which acts as a water-barrier and stops water from penetrating into shoes and overshoes under intense rain.

Abstract: A treatment enabling shirt for allowing access to a wearer's PICC without requiring the removal of the wearer's shirt. The treatment enabling shirt comprises a base shirt having a closeable opening running from the collar portion along the shoulder seam area (on a shoulder seam or otherwise directly above the shoulder area of thereof). The closeable opening is defined by a slit in the fabric of the shirt along the shoulder seam area, from the collar portion to the sleeve portion. The slit creates a first fastening area and a second fastening area, which are configured to releasably attach to each other with respective components of a hook and loop fastener.

Abstract: A simple low cost and fashionable headband which can easily and comfortably be adjusted while remaining on an individual's head without the need for that individual to cease an activity in which the individual is engaged.

Abstract: An improved necktie apparatus that provides one or more benefits and advantages not previously offered by the prior art, including, but not limited to, the ability to quickly and easily fasten a tie with a well-formed knot, the ability to easily accomplish the look of various styles of knots, and the ability to provide for a decorative knot ornamentation separate from the necktie itself.

Abstract: An illuminated costume mask is provided. The costume mask comprises a face covering that is designed to cover a portion of the user's face. The mask comprises an upper and lower surface, upon one of which is disposed an electroluminescent device such that the mask is illuminated when the electroluminescent device is energized. The electroluminescent device comprises one of an elongated electroluminescent wire or an electroluminescent panel, whereby the wire embodiment is formed in a desired pattern along the upper or lower surfaces of the mask, and the panel embodiment is disposed along one of the upper or lower surfaces of the mask. Powering the device is a battery power source electrically coupled to the electroluminescent device. The power source is supported within a body-worn housing and is operably connected to the electroluminescent device, whereby the user can control the electroluminescent device using an activation switch or the electrical coupling.

Abstract: A process of forming a textile and apparel formed utilizing the textile id disclosed. The textile includes a base layer and a spacer layer defined by a plurality of bosses extending from the base layer. In an embodiment, the bosses are oriented in a grid pattern, being spaced apart to define gaps for air circulation. Selected bosses are mechanically compressed and secured in the compressed state utilizing an adhesive composition. The adhesive composition may further include heat insulating or heat reflective particles. The resulting textile may be utilized to form articles of apparel, including garments such as shirts, patents, coats, and footwear.