Abstract: A process for preparing a compressed popcorn (15) food product is provided. Process steps include: cooking (1), cooling (2), fractioning (3), heating (4), compressing (5) and ejection and packing (6). Popcorn (15) is made from maize grains (13) which are then compressed (5) to obtain compressed food product portions. The invention also relates to a manufactured food product (53) comprising compressed popcorn (15) resulting from the maize grains (13) and a sweetener (14) cooked without the addition of fat substances. The resulting food product (53) may also include additional food ingredients. The different shapes of the compression containers (50) make it possible to obtain different types of candies, food bars or blocks, etc.

Abstract: Disclosed herein is a method for producing non-fried potato chips that are produced without frying in oil to reduce their oil content but are comparable in flavor and texture to potato chips produced by frying in oil. The method for producing potato chips includes the step of subjecting potato slices to heat treatment with superheated steam and then subjecting the potato slices to heat treatment performed by blowing high-temperature and high-velocity air stream at 100° C. or higher onto the potato slices.

Abstract: A reduced calorie food product or a reduced calorie food product ingredient made or prepared by a process, including simultaneously boiling, steaming, or boiling and steaming, a white vegetable or a fruit in, with, or using, a cooking liquid in or using a cooking pot or cooking utensil, food processing or blending the white vegetable or the fruit with at least a portion of the cooking liquid to form a vegetable base for the reduced calorie food product or for the reduced calorie food ingredient or to form a fruit base for the reduced calorie food product or for the reduced calorie food ingredient, and combining, adding, mixing, food processing, blending, or using, the vegetable base or the fruit base with at least one additional ingredient to finalize a preparation of the reduced calorie food product or the reduced calorie food product ingredient.

Abstract: Disclosed is a vegetable chip spread comprising cooked vegetable chips and added oil, wherein the cooked vegetable chips have limited size dimensions, and wherein the vegetable chip spread has an oil content ranging from about 40% to about 70%, by weight.

Abstract: The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

Abstract: The use of naringenin and a salt thereof to enhance the sweetness of a sweetness modifier and to decrease the amount of a sweetness modifier used in a consumable is provided.

Abstract: Proposed is the use of cinnamic acid amide derivatives of formula (I) in which R1, R2, R3 and R4, independently of one another, stand for hydrogen or a methoxy group, as a flavouring.

Abstract: The present invention relates to a method for preparing a natural neutral flavor, and more particularly to a method of preparing a natural neutral flavor using an inosine-5?-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural neutral flavor prepared by the method, and a food composition comprising the natural neutral flavor. The natural neutral flavors prepared according to the method of the invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce clean and mild tastes, and improve the flavor of the food.

Abstract: The present invention relates to a method for preparing a natural beef flavor, and more particularly to a method of preparing a natural beef flavor using an inosine-5?-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural beef flavor prepared by the method, and a food composition comprising the natural beef flavor. The beef flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce beef tastes and improve the flavor of the food.

Abstract: The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a melting point of between 40 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions.

Abstract: Disclosed is a novel process for the preparation of novel raw material for functional foods containing bioactive materials, comprising activating the enzymes of edible plant seeds at a temperature of 10-35° C. for a period of 5-72 hours with oxygen and water until reaching the maximum nutritional value of the seeds, then the seeds together with their sprouts are treated in the aqueous solution or suspension or emulsion of physiologically or dietetically advantageous materials between 60-100° C. for a period of 10-180 minutes, and then the raw material containing the physiologically important biological materials in this enhanced concentration is separated, dried, optionally chopped and packed. The invention also relates to the products of the novel preparation process and their use.

Abstract: This disclosure relates to a process to make a water soluble extract of ground or milled flax seed and/or related by-products that is useful in numerous applications in a wide range of food or beverage products. The flax extract generated from the disclosed process has significant positive functional characteristics, including, for example, emulsion capacity, water binding, cohesive and adhesive properties, antioxidant capacity, and excipient capability.

Abstract: The present invention relates to infant formulas and follow-on formulas containing optimised amino acid profiles. The formulas may contain intact proteins, hydrolysed proteins, protein fractions, free amino acids and/or a combination thereof selected based on their ability to provide the formula with an optimised amino acid profile. The present invention also relates to the administration of these formulas to infants in order to achieve balanced growth and/or development, and may also assist in preventing or reducing the risk of obesity later in life.

Abstract: A patty having improved flavor and texture and a composition for making such patty is disclosed. The invention is particularly directed to a patty having a protein material, a sufficient amount of rumen noodles and a binder material. In some instances the patty may also include seasoning ingredients or other particulates such as grains, vegetables, cheese or nuts.

Abstract: Method for preparing frozen fried eggs, so that, proceeding from fresh eggs, the eggs are broken into corresponding molds impregnated with oil to be introduced into a convection oven at a temperature of 232 to 252° C. for a period of 130 to 150 seconds to be fried and to be subsequently introduced into a blast chiller at a temperature of ?23 to ?13° C. for a period of 15 to 25 minutes to be frozen, ultimately being packaged in a unitary manner so that, when defrosted, a fried egg is obtained having a similar texture to that of a recently made fried egg.

Abstract: A method for washing fish flesh to remove water soluble sarcoplasmic proteins includes producing a mixture by combining wash water with fish flesh having sarcoplasmic and myofibrillar proteins, wherein the wash water removes some of the sarcoplasmic protein from the fish flesh; depositing the mixture on a screen separator. The wash water having sarcoplasmic proteins is separated from the mixture while a speed of the screen separator and a speed of the mixture at the interface with the screen separator remains about equal and reducing or eliminating shear forces at the interface between the screen separator and the fish flesh. Thus, washed fish flesh fish flesh with an increase in a percent of myofibrillar protein retained in the fish flesh is produced.

Abstract: A semiconductor-transistor-based system and device that are designed to, but are not limited to: electronically performing electronic-semiconductor-transistor-based-device-assisted monitoring of user physiological aspect data of an electronic-semiconductor-transistor-based-device user involving in part orchestration of electronic-semiconductor-transistor-based voltage levels and performing electronic-semiconductor-transistor-based-device-assisted monitoring of user behavioral aspect data of the electronic-semiconductor-transistor-based-device user involving in part orchestration of electronic-semiconductor-transistor-based voltage levels. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: Embodiments of the invention include an athletic performance enhancing beverage. In an embodiment, the invention includes a beverage including a fruit or vegetable juice, wherein the fruit or vegetable juice provides at least 50% of the carbohydrates of the beverage; and water; wherein the ratio of glucose+sucrose:fructose in the beverage exceeds a ratio of 2:1. Other embodiments are also included herein.

Abstract: The present disclosure relates to a container for dispensing a flowable substance, more particularly a container for dispensing multiple doses of a flowable substance. Typically, the flowable substance may comprise a liquid concentrate, e.g. a liquid beverage concentrate.

Abstract: Antimicrobial compositions and methods of using the same for controlling microbial contamination on various foodstuff's during processing are provided. The antimicrobial composition includes a relatively low concentration of active iodine as the antimicrobial agent, but achieves a high efficacy when applied directly to the foodstuff being processed. The present invention can be carried out during processing of meat, poultry, fish, seafood, and even produce with little or no reduction in quality of the final edible product.

Abstract: Apparatus and related methods for adding increased functionality to a food dehydrator through the use of stackable drying trays that define a circulation plenum during operation and then nest within one another during disassembly so as to reduce an overall storage size of the food dehydrator. The food dehydrator can further include a base portion having a removable splash guard to prevent the introduction of liquids or solids into a mechanical space within the base portion.

Abstract: The invention relates to a method to allow the separation of walnut shell from the walnut meat, wherein said method comprises the process of supplying gas into the walnut shell through the opening connecting the walnut to the tree branch. The invention further relates to an apparatus comprising a housing in which walnut is placed and a gas blowing opening which can supply gas into the walnut shell through the opening connecting the walnut to the tree branch.

Abstract: The present invention relates to a process of treating tobacco for the development of distinctive organoleptic properties, wherein said process comprises the following steps: (a) inserting the previously moistened tobacco to be treated in a closed vessel; (b) monitoring the treatment environment temperature to keep the temperature of the moistened tobacco substantially uniform; (c) keeping the material under treatment for a period of time sufficient for the development of distinguishing flavour and taste; and (d) removing the treated tobacco with an appropriate moisture content having customized flavour features of the product; wherein the material is gently and continuously revolved during the whole treatment in a way not to fragmentise or otherwise damage the raw material being treated.

Abstract: A device for cutting and rolling a cigar is presented that has a smooth working surface with a disposal hole along the top of the surface with a cutting device that may be attached near the disposal hole such that upon the entrance of trash and debris (from rolling the cigar on the working surface) is pushed through the disposal hole on the surface, allowing an enclosure to securely hold all unwanted material. When the trash and debris needs to be removed, a side panel of the enclosure, or portion thereof, is detachable and can be removed to allow the trash and debris to be emptied. The detachable side panel can then be reattached securely by magnets or other suitable attaching mechanism.

Abstract: Smoking article wrapper and method of making a smoking article A smoking article component comprises a curved sheet wrapper of weight 40 gsm or more that includes a plurality of lines of strength discontinuity at which the wrapper presents a visually discernable non-uniformity in its curvature. The wrapper can be used for example to wrap the filter of a cigarette as a plug wrap for the filter so as to comprise a wrapper of weight 80 gsm or more.

Abstract: A method for assessing the acceptability of product filter rods, filters or filter elements which include a longitudinally extending core of filtering material including a longitudinal channel extending from an end of the core.

Abstract: A rotary shear cutting apparatus to cut discrete non-rectangular portions from a web of smoking article sheet material, comprises a first rotary carrier provided with a first cutting edge and a second rotary carrier provided with a second cutting edge, wherein said first and second cutting edges are configured to cooperate during rotation of said first and second rotary carriers to cut a non-rectangular portion from the web.

Abstract: A smoking article includes a contoured filter element having a cylindrical rod end portion and a cylindrical mouth end portion and a contoured portion between the cylindrical rod end portion and the cylindrical mouth end portion. The contoured portion defines an exterior surface of the smoking article and having a first cross-sectional area that is less than a cross-sectional area of either the cylindrical rod end portion or the cylindrical mouth end portion.

Abstract: A tip for a smoking article such as a cigar is disclosed. The tip comprises a longitudinally extending element comprising a plurality of bicomponent fibres which define at least one channel extending longitudinally of the element.

Abstract: A biodegradable bi-component fiber may include a polyhydroxyalkanoate and/or polylactic acid with cellulose acetate and/or plasticized cellulose acetate for use in a filter material configured for use in a filter of a smoking article. The bi-component fiber may have a sheath-core construction where one component of the bi-component forms the core, and the other component forms the sheath of each fiber. A filter made in accordance with this design may also include non-biodegradable material.

Abstract: A filter for a cigarette comprises a porous fitter rod and a material sheet wrapped around the filter rod and a cellulose acetate thread formed from substantially uncrimped cellulose acetate filaments. The cellulose acetate thread is positioned within the filter rod and extends along the central axis of the filter rod.

Abstract: A tobacco combustor, including a cigarette holder assembly; a combustor assembly; a battery assembly; a voltage generator; and a control assembly. The control assembly includes a plastic holder. The cigarette holder assembly is disposed at a front end of the combustor assembly and is connected to the combustor assembly via screws. The combustor assembly is connected to the voltage generator via the plastic holder. The voltage generator and the control assembly are fixed on the plastic holder. The battery assembly is connected to the voltage generator and the control assembly through the plastic holder.

Abstract: A cover for an e-cigarette having a mouthpiece for emitting vapor, includes a top cover part, a bottom cover part and a mechanism configured to be actuated by the thumb of a user for selectively exposing and covering the mouthpiece of the e-cigarette. The mechanism may be a spring interconnecting the top cover part and the bottom cover part, each of which surround the e-cigarette. The spring permits the top cover part to move between an upper released position covering the mouthpiece of the e-cigarette under force of the spring and a lower actuated position exposing the mouthpiece of the e-cigarette under force of the thumb of the user. Flexible regions, knobs, detents and recesses may also be used as the mechanism and the top part may have a cap. Disposable and rechargeable e-cigarettes may be used.

Abstract: A cigarette dispensing device includes a case provided with a lid including a closure element controlled by an electric actuator, an electronic plate, and a rechargeable battery for powering the electronic plate and the electric actuator. The opening of the case is actuated using an application installed on a mobile terminal. The application is designed to: receive a request for the remote opening of the case from the user; establish a variable delay time between the case opening request from the user and the transmission of an opening command to the case via a wireless communication; and, during the variable delay time, transmit an information message to the screen of the mobile terminal.

Abstract: A wrapping pouch for a smoking pipe is a device for securely storing smoking paraphernalia on a smoking pipe. The device features a flexible fabric strap that may be wrapped around the smoking pipe as well as at least one accessory pocket for storing various paraphernalia such as lighters, tobacco, and medical marijuana. Once the flexible fabric strap has been wrapped around the smoking pipe, a hook-and-loop fastener is able to hold the flexible fabric strap in place. The at least one accessory pocket may be opened or closed via an at least one cord sheathe, an at least one elastic cord, and an at least one cord clamp. Additionally, the device features an inner grip layer that prevents the flexible fabric strap from sliding on the smoking pipe. The device may additionally feature a plurality of aesthetic covers to improve the aesthetic appeal of the device.

Abstract: An adapter for connecting automatic electronic vaporizers to a traditional shisha, said adapter comprising a top part having at least one hole and a bottom part designed to fix into the hookah bowl grommet of the traditional shisha wherein the at least one hole on the top part of the adapter firmly holds automatic electronic vaporizer whereby inhaling through the flexible hose of the traditional shisha, a smoker causes automatic electronic vaporizer to be activated by passage of air through it which causes vapor to be drawn from the automatic electronic vaporizer and vapor passes through the holes of the adapter down to the body pipe and gradually fills the vapor collection portion of the reservoir of the traditional shisha and when sufficient vapour is collected, passes on through said flexible hose to said smoker thereby transforming said traditional shisha into an electronic shisha.

Abstract: Technologies are generally described for systems, devices, and methods effective to receive a battery of an electronic cigarette in a mobile device case. A mobile device may be received in a first portion of the mobile device case in such a way that the mobile device is accessible to a user. The battery of the electronic cigarette may be received in a compartment of a second portion of the mobile device case. The compartment may be formed by one or more walls of the mobile device case. The first portion of the mobile device case may be contiguous with the second portion of the mobile device case.

Abstract: A personal vaporizer including a pressure-induced liquid transport device that allows a user to draw liquid from a liquid reservoir through applying a suction force on the mouthpiece. The amount of liquid drawn is proportional to the pressure induced, and proportional to the amount of vaporization a user may desired.

Abstract: An electronic cigarette includes: a housing; a mouthpiece located at one end of the housing, the mouthpiece defining an air outlet; a liquid reservoir received in the housing, the liquid reservoir defining a chamber for storing liquid and a channel communicated with the air outlet; a stopper located at an end of the liquid reservoir adjacent to the mouthpiece sealing the chamber; an atomizing assembly received in the housing and connected to the liquid reservoir, the atomizing assembly including a heating element configured to absorb the liquid and atomize the liquid into atomized gas; and a power source connected to the atomizing assembly, the power source being configured to provide power for the heating element. When refueling the liquid, a syringe needle can penetrate the stopper and inject the liquid into the cavity. Such injection procedure can be more conveniently performed without dissembling the liquid reservoir.

Abstract: An electronic cigarette includes: a housing; a mouthpiece located at an end of the housing, the mouthpiece defining an air outlet thereof; an atomizing assembly received in the housing, the atomizing assembly includes: a liquid reservoir for storing liquid, the liquid reservoir defining a channel therethrough communicated with the air outlet; a liquid absorption element connected to the liquid reservoir, the liquid absorption element is configured to absorb the liquid; and a heating element connected to the liquid absorption element, the heating element is configured to atomize the liquid absorbed by the liquid absorption element into atomized gas, the atomized gas enters the channel; and a power source received in the housing and connected to the atomizing assembly, the power source being configured to provide power for the heating element. The liquid absorption element has a greater contact area with the heating element, which results in a better atomizing effect.

Abstract: An apparatus configured to volatilize components of smokable material for inhalation, comprising a smokable material heating chamber and a heating material which is configured to be heated by the presence of a varying magnetic field, wherein the heating material is arranged to transfer heat energy to smokable material in the heating chamber to volatilize said components.

Abstract: An electronic nicotine delivery device including a nicotine dosage sensor that determines an amount of nicotine consumed by a user based on the duration of an inhalation.

Abstract: The present invention discloses an electronic cigarette, a battery pole and an atomizer. Wherein, the electronic cigarette comprises an atomizer and a battery rod, a first connecting element and a second connecting element; the first connecting element includes a first external electrode, a first internal electrode formed in one piece and an elastic element; the first internal electrode extends through the first external electrode and is electrically insulated from the first external electrode; the elastic element abuts against the first internal electrode and is configured to provide an elastic force that is oriented towards the second connecting element to the first internal electrode; a through-hole is defined in the elastic element; the elastic element is sleeved between the first external electrode and the first internal electrode; and a groove is defined on the peripheral face and/or end face of the elastic element.

Abstract: An inhalation sensor for an alternative nicotine or THC delivery device having a diluted nicotine or THC solution. The inhalation sensor includes a processor and memory. The memory includes a solution profile including information indicative of the nicotine or THC concentration of the diluted nicotine or THC solution and a device profile including information indicative of the alternative nicotine or THC delivery device. The inhalation sensor is configured to determine an amount of nicotine or THC consumed by a user of the alternative nicotine or THC delivery device based on the solution profile and the device profile.

Abstract: In an example embodiment, an electronic vapor device includes a cartomizer configured to generate an aerosol, a battery associated with the cartomizer and configured to power the cartomizer and a processor. The processor is configured to determine a charge level of the battery, and drive a warning mechanism to provide at least one indication of the charge level based on the determined charge level.

Abstract: An electronic cigarette includes a shell and a mouthpiece. The external wall of the shell has an air inlet. An atomizer and a liquid-supply are in contact with each other. The air inlet, atomizer, and an aerosol passage are interconnected.

Abstract: The present invention describes articles, such as smoking articles, that can provide an inhalable substance in a form suitable for inhalation by a consumer. The article comprises a cartridge with an inhalable substance medium therein, control housing that includes an electrical energy source and an electrical power source, and a heating member that may be located in either the cartridge or the control housing. The control housing further may include puff-actuated current actuation components and current regulation components.

Abstract: An electrically heated smoking system for receiving an aerosol forming substrate includes a heater for heating the substrate to form the aerosol. The heater includes a heating element. The electrically heated smoking system and the heating element are arranged such that, when the aerosol forming substrate is received in the electrically heated smoking system, the heating element extends a distance only partially along the length of the aerosol forming-substrate, and the heating element is positioned towards the downstream end of the aerosol forming substrate.

Abstract: An upper torso garment and a lower torso garment each comprising a respective torso encircling band. The band includes an inner layer and an outer layer with each layer having a first series of courses. The first series of courses defined by a first, covered elastomeric, yarn and a second, low friction, yarn. The first and second yarns are knit such that the second yarn is float platted with the first yarn.

Abstract: Embodiments of the present invention relate to garments that can provide a garment for babies and other children that better accommodate their growing bodies. In one embodiment, a baby garment includes a front panel and a back panel. The back panel includes a first section and a second section where the first section includes a first fabric and the second section includes a second fabric that can be constructed of at least about 3 percent spandex yarn.