Abstract: It is herewith provided a pesticidal composition composing a microbial propaguse (such as a conidia from B. bassiana) and an agriculturally-acceptable carrier (such as kaolin day) provided in a solid formulation obtained by dry compaction. The pesticidal composition can optionally contain a water dispersant (such as starch) as well as a binder (such as xhantam gum). The pesticidal composition doss not contain a surfactant but is nevertheless dispersible in water.

Abstract: The present invention relates to a composition comprising at least one biological control agent selected from the group consisting of Paecilomyces lilacinus strain 251 (AGAL No. 89/030550) and Coniothyrium minitans CON/M/91-08 (DSM 9660) and/or a mutant of these strains having all the identifying characteristics of the respective strain, and/or at least one metabolite produced by the respective strain that exhibits activity against nematodes, insects and/or phytopathogens, and at least one fungicide (I) selected from the group consisting of compounds capable to introduce a host defence, inhibitors of the amino acid and/or protein biosynthesis, inhibitors of the ATP production, inhibitors of the cell wall synthesis, inhibitors of the lipid and membrane synthesis, inhibitors of the melanine biosynthesis, inhibitors of the nucleic acid synthesis, inhibitors of the signal transduction, compounds capable to act as an uncoupler, and other fungicides in a synergistically effective amount.

Abstract: An insect control composition and related methods of preparation and use are disclosed. The composition includes a mixture of non-Cannabaceae flour and an amount of Cannabaceae seed flour effective to mitigate a population of Insecta treated with the mixture.

Abstract: A pesticide granule containing neem oil is provided. A biodegradable carrier granule is coated with neem oil and silica or a similar drying agent. The granule preferably contains a blend of nutrients and other ingredients beneficial to crops. The granules have a relatively dry exterior and are free-flowing. The granules are applied to crops by placing the granules into the seed furrows at the time of seed planting or otherwise incorporating the granules into the soil.

Abstract: Provided is a composition for repelling insects, for example, mosquitoes. The composition comprises citronella oil, lemongrass oil and rosemary oil, and a carrier. The composition of the invention may be provided on an incense stick, incense coil, incense cone or in a candle, which may be smoldered or burnt in order to produce its insect repelling functions.

Abstract: The present invention relates to a termite repellent composition, and more specifically, to a selective termite repellent composition, which does not cause side effects such as environmental pollution by using plant-based materials, and which eliminates termites but not other ants. To this end, the selective termite repellent composition according to the present invention simultaneously comprises citronella oil, lemongrass oil, and a ginko leaf extract.

Abstract: An automatic bread maker assembly includes an automatic bread maker and an ingredient storage unit. The ingredient storage unit includes a container and an electrical resistance tag attached to the container. When the ingredient storage unit is disposed in a receiving space of the automatic bread maker, an electrode unit of the automatic bread maker contacts the electrical resistance tag and provides the electrical resistance value of the electrical resistance tag to a baking mechanism. The baking mechanism is configured to make bread automatically using the bread ingredients stored in the container with a particular bread-making process that is determined according to the electrical resistance value.

Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.

Abstract: A method of making a high nutritional value cookie using a set of ingredients mixed into dough and baked at a set temperature. The ingredients in the mixture are mixed at optimal proportion to make the cookie delicious and the said mixture is of high nutritional content. The mixture is then with help of dropping machine dropped on baking tray and baked in an oven to bring out the final product which is tasty, has better shelf life, better eating quality and more nutritious.

Abstract: A hide gripping device has an elongated head, a plurality of teeth which are connected to the head in a row that extends generally parallel to a longitudinal axis of the head, and a handle which is connected to the head and is oriented in a vertical plane that extends generally perpendicularly to the longitudinal axis. The handle includes an elongated hand grip which extends in a first horizontal plane that is vertically spaced apart from a second horizontal plane n which the longitudinal axis lies, and the teeth extend from the head in a direction opposite the hand grip.

Abstract: Separation chambers, deboning machines, and methods of operating the same are provided. In one aspect, a separation chamber for a compression-type deboning machine includes a body defining an internal cavity therein having a frusto-conical shape. A central longitudinal axis of the body extends from a first opening of the cavity near a first end of the body to a second opening of the cavity near a second end of the body. The first opening is larger than the second opening. The separation chamber also includes a plurality of perforations defined through the body from an inner surface of the body to an outer surface of the body. Each perforation includes a perforation axis extending longitudinally through a center of the perforation. The perforation axes of the plurality of perforations are transverse to a radial axis extending perpendicular to the central longitudinal axis of the body.

Abstract: The present invention relates to a device and method for removing wing tips (2t) from carcass parts of slaughtered poultry, comprising a wing tip processing station (100) with a wing tip cutter (105) adapted to remove the wing tip segment from the lower wing member, and a set of multiple wing guides (101, 102) for guiding and positioning one wing so as to define the position of the lower wing member, the wing tip joint and the wing tip of said one wing at the wing tip cutter. At least one upper wing member guide (101) and at least one lower wing member guide (102) is provided.

Abstract: An apparatus for processing birds on a conveyor according to the invention includes a moveable engagement member (1,101,201,301) having a contacting surface (11,111,211,311) adapted for being brought into contact with the bird (2). The engagement member is connected to a carrier (30,130,230,330) at a primary axis (P), said carrier being rotatable about a stationary secondary axis (132,232,332) and the primary axis (P) being located on the carrier (30,130,230,330) at a distance from the secondary axis (132,232,332), so that said primary axis will rotate about the secondary axis when the carrier is rotated. The engagement member (1,101,201,301) is restrained between the primary axis and the contacting surface, so that the contacting surface is prevented from rotating about the secondary axis.

Abstract: Method of and system for automatically deboning poultry breast caps containing meat and a skeletal structure to obtain breast fillets. The method includes providing a mandrel (25) with a plane of symmetry in a vertical orientation and supporting a breast cap having a neck end and a tail end with its skeletal structure including a keel bone on top of the mandrel (25). The breast cap being held to the mandrel (25) with the keel bone aligned with the plane of symmetry. By moving the mandrel (25) through a conveying path extending through a substantially horizontal plane in a direction of travel (27) it passes a cutting implement (145) of a breast cutter (113) engaging the meat along the keel bone. The cutting implement (145) causes at least one incision along the area where the meat is attached to the keel bone and a breast fillet remover (115) downstream of the breast cutter (113) engages between the skeletal structure and the meat and separates the meat as a pair of single fillets from the skeletal structure.

Abstract: Fresh ground poultry meat is preserved by packaging fresh ground poultry meat in a sealed package together with one or more non-synthetic antimicrobials and pressurizing to an elevated pressure of from about 55,000 to about 65,000 psi pressure, maintaining the elevated pressure on the packaged fresh ground poultry meat for a time of from about 3.5 minutes to about 6 minutes and at a temperature of from about 30° to about 45° F. The non-synthetic antimicrobial is present in an amount effective to enhance the effectiveness of the application of the pressure to the packaged fresh ground poultry meat in reducing or eliminating pathogens.

Abstract: The present invention relates to a composition comprising at least three different strains of L. sakei bacteria, and to the use thereof for preserving edible products.

Abstract: A method for preparing raw meat or raw seafood that is resistant to spoilage, comprising: a) incubating a solution comprising a population of non-pathogenic psychrotrophic lactic acid bacteria under conditions and for a period of time sufficient to enable growth of the bacterial population to form a bacterial culture capable of preventing spoilage; b) adding a saccharide to the bacterial culture and incubating the bacterial culture at a temperature of from 1 to 4° C., wherein the saccharide is present in an amount sufficient to achieve bacteriostasis of the bacterial culture; admixing the bacterial culture formed in step b) with the raw meat or raw seafood, wherein the bacteriostatic bacterial culture is present in an amount of from 1 to 20 weight % based on the total weight of the composition.

Abstract: It is an object of the invention to improve the rotary-type pickling liquid injector so as to inject the pickling liquid into the meat ingredient correctly. A pickling liquid spout roller 1 is combined with an opposed roller 2. A convey mechanism conveys a meat ingredient between the spout and opposed rollers 1 and 2. The meat ingredient is nipped between the spout and opposed rollers 1 and 2, the rotary body 3 is rotated around the fixed body 4, and the opposed roller 2 is rotated around an axis thereof. The pickling liquid is injected into the meat ingredient.

Abstract: A UV light-blocking fermenting container system and related methods are disclosed. The fermenting container system includes a fermenting container having a lid, wherein the lid has at least one hole positioned there through. An airlock device is positioned at least partially within the at least one hole, wherein the airlock device extends away from the lid. A fabric cover is positioned surrounding the fermenting container, wherein the cover has at least a first opening positioned at a first end thereof, wherein the first opening is positioned surrounding a portion of the airlock device proximate to the at least one hole, and wherein a size of the first opening is selectively adjustable.

Abstract: An inclusion complex of an amorphous ?-cyclodextrin, or derivative thereof, with encapsulated ethylene is provided by exposure of the dry solid amorphous ?-cyclodextrin to ethylene gas under pressure. The inclusion complex will have applications in a number of fields including fruit ripening.

Abstract: The present invention relates to a fermented milk product such as a low-fat fermented milk product comprising an unsaturated emulsifier.

Abstract: The present invention relates to a fermented milk composition containing cellulose ether and a production method thereof, the fermented milk composition includes cellulose ether as a stabilizer for preventing a whey separation phenomenon, and the production method of fermented milk includes manufacturing a fermented base; manufacturing a cellulose ether syrup; and adding the cellulose ether syrup to the fermented base to perform homogenization and cooling. As described above, in the fermented milk composition, it is possible to provide a fermented milk beverage securing stabilized phase stability and having reduced sourness by applying cellulose ether in a small amount instead of pectin as the stabilizer for preventing the whey separation phenomenon.

Abstract: A dairy product-like processed food which enables rice to be consumed and a method of manufacturing the same are provided. The dairy product-like processed food contains rice. This processed food may be a processed food in which rice slurry containing ground rice and a dispersion medium, rice flour, glutinous rice flour, or top-grade rice flour is mixed therein. The method of manufacturing the dairy product-like processed food includes a step of wet-grinding rice, and a step of mixing the rice slurry produced by the wet grinding with a predetermined raw material of the processed food.

Abstract: A process is proposed for the production of a lipid preparation with improved spreadability, in which mechanical mixing and kneading energy is put into the preparation and it is aerated with air or an inert gas at the same time.

Abstract: The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped food products, and syrups used for the preparation of food products, such as breads, cakes, gelatins, and custards.

Abstract: The purpose of the invention is to provide an oil-and/or-fat composition including a roasted oil, the oil-and/or-fat composition having improved oxidation stability, and a food produced by using the oil-and/or-fat composition. The oil-and/or-fat composition according to the invention includes therein 15 to 100% by mass of at least one roasted oil selected from the group consisting of a roasted soybean oil obtained by roasting soybeans at the roasting temperature of 220 to 300 degrees C. and a roasted rapeseed oil obtained by roasting rapeseeds at the roasting temperature of 210 to 300 degrees C.

Abstract: The present invention includes a method of myceliating coffee beans including sterilizing the coffee beans, preparing a liquid tissue culture including an aliquot of fungal liquid tissue culture derived from liquid state fermentation, and inoculating the coffee beans with the fungal liquid tissue culture. Next, the step of enabling mycelium growth on the coffee includes controlling temperature, humidity, and sterility of the environment. The aliquot of fungal liquid tissue culture is optionally agitated to form hyphael conglomerations of mycelium having sizes of less than 1 mm in diameter.

Abstract: The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

Abstract: A packaged food product and process utilizes a first and a second half-shell of edible material. An openable container of non-edible material is interposed between the half-shells, having a wall that defines within it a volume for housing a product or accessory item. Between the edges of the half-shells, an empty gap is defined, that makes at least one annular portion of the wall of the container visible from the outside. Coverings of sheet material define a cavity substantially complementary to the outer surface of the respective half-shell of edible material, the coverings being connected together along their respective edges, so as to keep the half-shells of edible material in contact with the wall of the container.

Abstract: Packaged food product and process utilizes a first and a second half-shell of edible material. Each of the first and second half-shells of edible material is coated with a respective covering adhering to its inner and outer surface, each covering including a first and a second half-shell of sheet material, shaped so as to adhere to the inner and respectively the outer surface of the respective half-shell of edible material, the half-shells of sheet material being connected together along their respective peripheral edges so as to form a closed covering which encloses the half-shell of edible material. The half-shells of to edible material, coated with the respective covering, are retained in close relationship.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: Disclosed herein are multi-region hard confectioneries comprising 10 to 60% by weight of an inner region comprising a hard confectionary composition having a flavor profile, and 40 to 90% by weight of an outer region comprising a hard confectionary composition having a flavor profile distinguishable from the flavor profile of the inner region during consumption of the confectionary. The outer region substantially surrounds the inner region. The thickness of the outer region and the volume of the inner region are configured to sequentially provide a transition from a first flavor profile to a second flavor profile to a third flavor profile such that the first flavor profile is provided by the composition of the outer region, the second flavor profile is provided by a combination of the compositions of the outer region and the inner region, and the third flavor profile is provided by the composition of the inner region.

Abstract: A chewing gum composition includes gum base, flavor, sweetening agent, and about 0.01% to about 0.4% [(2-isopropyl-5-methyl-cyclohexanecarbonyl)-amino]-acetic acid isopropyl ester (Gly-OiPr).

Abstract: A freezer for storing frozen confectionery products, the freezer comprising a substantially sealed openable chamber for storing the frozen confectionery products and having a lower region and an upper region, the lower region comprising air circulation means for directing air from the lower region to the upper region and refrigeration means for chilling the chamber.

Abstract: An apparatus for producing soft ice cream has a storage container (1) for receiving soft ice cream raw material in liquid form and a refrigeration chamber (4) with a mechanical mixing device (5) installed therein in which the soft ice cream raw material is mixed with air and thus prepared to form soft ice cream. The storage container (1) is a bag (8) which can be inserted into the apparatus, with an integrated single use pump (9) with an opening device (19) for the bag.

Abstract: The present invention contemplates the creation of a low fluoride oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO2 and ethanol as solvents, inter alia krill oil is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material. The products have low fluoride content. The manufacturing costs in the extraction process are relatively low.

Abstract: Systems and methods provide sugar alcohol to heat stressed ruminants to improve performance. During periods of high temperature or humidity, heat stressed ruminants may exhibit decreased dry matter intake, and in response, an effective amount of sugar alcohol such as sorbitol may be provided in the ruminant diet to cause performance to increase, which may include increased milk yield, improved feed efficiency or both compared to heat stressed dairy cattle without sugar alcohol in the diet.

Abstract: In one embodiment, a product for feeding aquatic life includes a colloid-based binding agent and a fish food matter suspended in the binding agent. In a further embodiment, a product for feeding aquatic life includes a fish gelatin derived from collagen of at least one species of fish, wherein the fish gelatin is dissolvable in water and a fish food matter suspended in the fish gelatin. The fish food product is dissolvable in water. As the fish food product dissolves, it releases fish food into the water. The fish food may include food sources that are appropriate for feeding a plurality of different types of aquatic life.

Abstract: Disclosed herein are ruminant feed compositions that include between 0.3% and 1.5% citric acid based on the total weight of the composition. Also disclosed herein is a method of attracting wild or semi-tame Cervidae employing a ruminant feed composition or attractant composition including between 0.3 wt % and 1.5 wt % citric acid based on the total weight of the composition. Also disclosed are edible paste compositions, edible foam compositions, and edible paste foam compositions for ruminants including between 0.3 wt % and 1.5 wt % citric acid based on the total weight of the composition.

Abstract: A feed product for animals foams and expands when blended with an activator. The feed product is a liquid or a paste. The foaming can be carried out using a variety of foaming agents. A disclosed foaming feed composition includes water, one or more food components, and a reactive combination that reacts to form a gas, wherein the reactive combination including a first reactive component and a second reactive component. Methods of forming and using the foaming feed compositions are also described.

Abstract: The present invention provides a method for manufacturing seasoned laver, the method comprising the steps of: 1) toasting dried laver in a toasting tunnel at 50˜200° C. for 2-3 seconds; 2) applying oil to a surface of the laver resulting from step 1), and seasoning the oil-applied laver with salt; 3) further toasting the seasoned laver of step 2) in a toasting tunnel at 200˜400° C. for 5-7 seconds; 4) spraying and applying oil to the surface of the laver resulting from step 3).

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

Abstract: The method allows to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat. With the use of the method gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines. Such structural changes, in addition, do not affect the technical properties of the flours that form the dough, therefore allowing the preparation of detoxified products, similar in taste and appearance to those commonly used in Mediterranean diet and which are intended not only for the people who suffer from intolerance to gluten, but for the whole population. The widespread use of such detoxified products in large part of the population has the purpose, in a totally innovative way, to provoke the reduction of gluten's effects in people's health and therefore to the decrease in the incidence of celiac disease.

Abstract: A method of preparing a brown seaweed extract containing alginate is disclosed. The method includes washing brown seaweed containing alginate to remove impurities, mixing alginate contained in the brown seaweed with glycerin by precipitating and soaking at a temperature of 70 to 80° C. for 4 to 6 hours after precipitating the brown seaweed, where the impurities are removed, in 110-120 parts by weight of a mixture including water and glycerin based on 100 parts by weight of the brown seaweed soak, stirring and maturing the brown seaweed precipitated and soaked in the mixture at a temperature of 5° C.-40° C. for three to seven days, and eluting by compressing the matured brown seaweed with the mixture, and concentrating the brown seaweed extract by distilling water at a temperature of 75 to 105° C. for 4 to 6 hours after adding the eluted extract to a vacuum condenser.

Abstract: Compositions comprising cellulosic polymers and natural honey that display reduced instability due to the presence of a chelant that inhibits the activity of naturally occurring cellulases are described. Methods of treating natural honey to inhibit cellulase activity comprising mixing the natural honey with a chelant and optionally heating the mixture are provided. Flavour compositions consisting of natural honey and a chelant, optionally in a carrier are further described.

Abstract: Starch-containing foods having improved physical properties and taste may be obtained by adding a branching enzyme and an ?-glucosidase.

Abstract: This macaroni has a hollow part formed along the noodle direction thereof, and a cross-section of the noodle has a substantially circular outer peripheral wall part and a substantially circular hollow wall part situated to the inside of the outer peripheral wall part. A plurality of grooves are formed along the noodle direction, and in a cross-section of the noodle, the plurality of grooves has a cross-sectional shape that extends in a spiral shape between the outer peripheral wall part and the hollow wall part, and each have an opening width of 0.3-2.5 mm.

Abstract: Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed.

Abstract: Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower mold assembly. Alternatively, the strip may be partially baked and then fried with the strip blanks sandwiched between upper and lower molds to produce reduced fat stackable snack chips.

Abstract: A homemade popcorn cooking set is disclosed with which, at the time of selling, the kernels are subjected to no treatment work, such as seasoning; even after unsealing the casing, the popcorn can be topped (seasoned) with no problems; the quantity of kernels left unpopped is minimized; and the efforts and costs required for the treatment work are saved. A homemade popcorn set disclosed includes a container body, popcorn kernels, cooking oil packaged in a quantity suited for a quantity of the popcorn kernels, and a topping material, with which, by unsealing and putting the popcorn kernels and the cooking oil into the container body, and heating them in a microwave oven, popcorn is produced, and thereafter the topping material is sprinkled over the popcorn, the container body being then shaken to thereby cause the topping material to adhere to all over the popcorn.