Abstract: A flavour-infused maple syrup comprising: from about 70% to about 99% by weight of maple syrup produced from maple sap, and from about 1% to about 30% by weight of one or more ingredients selected from the group consisting of herbs, seeds, flowers, spices, fruits, liquid smoke and fermented products, wherein the flavour-infused maple syrup is free of bacteria and mold. Furthermore, a process for producing flavour-infused maple syrup comprising combining maple syrup produced from maple sap with one or more ingredients to form a mixture; heating the mixture to a temperature that eliminates bacteria and mold; allowing the mixture to cool to ambient temperature; maintaining the mixture at ambient temperature for a period of time to allow for infusion of the maple syrup; and reheating the infused maple syrup to eliminate mold and bacteria. The temperature for both heating steps is less than the caramelization temperature of the maple syrup.

Abstract: Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and/or activity of beneficial intestinal bacteria (probiotic) when consumed by an animal or human. The prebiotic and/or probiotic compositions can afford substances having desirable health effects when consumed. The yeast fermented, and the probiotic fermented extracts and residues will have several nutraceutical compounds including protein, phenolics, phytic acid, arabinose, bioactive isoflavones, dietary fibers and several others that will have health benefits. Inclusion of legumes during fermentation can synergistically enhance the bioactivities of HDRB. HDRB can be a source of growth medium for yeast/mold/microorganisms.

Abstract: A heated air popcorn popper and related methods of popping popcorn in which unpopped kernels are retained in a heating zone and are prevented from being expelled before they have been exposed to a heated air stream for sufficient time to result in popping of the kernels. The popcorn popper can have a popping portion including a retention mechanism capable of moving in response to physical contact with popped kernels that experience a dramatic volumetric increase in size following popping. As the number of popped kernels within the popping portion increases, the level of the popped kernels rises until they physically contact the retention mechanism, whereby the retention mechanism is forced to transition from a covering disposition to an open disposition in which popped kernels are allowed to exit the heating zone.

Abstract: The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.

Abstract: A method for making a chloride based mineral food salt that contains sodium, potassium and magnesium comprises combining a carnallite-containing concentrated solution and a potassium chloride in an amount that corresponds to the desired potassium content in the final product. Sodium chloride is added a calculated amount to the formed salt mass for absorbing water, and the product is dried.

Abstract: Present invention enables to mass-produce rich-taste tamari soy sauce with reasonable costs. First step: Moisturizing soybeans. Second step: Steaming the moisturized soybeans. Third step: Shaping the steamed soybeans into nuggets. Fourth step: Mixing a soy flour and seed koji. Fifth step: Putting the mixture on the nuggets. Sixth step: Incubating the nuggets. Seventh step: Putting the incubated nuggets in salt water. Eighth step: Fermenting the nuggets in the salt water. Ninth step: Pressing moromi (solid component of the fermented product). Tenth step: Settling the liquid obtained by pressing the moromoi. Eleventh step: Optionally filtrating raw tamari soy sauce with a reverse osmosis membrane. Twelfth step: Adjusting concentrations of some constituents of the raw tamari soy sauce. Thirteenth step: Pasteurizing the raw tamari soy sauce. Fourteenth step: Settling the pasteurized tamari soy sauce. Fifteenth step: Filtering the supernatant. Sixteenth step: Bottling the tamari soy sauce.

Abstract: A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Abstract: Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.

Abstract: The present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture.

Abstract: An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed.

Abstract: The present invention relates to a protein fortifier for use in varying the amount of protein in preterm infant nutrition, thereby adapting the formula or human milk to the nutritional needs of very low birth weight infants and extremely low birth weight infants.

Abstract: The present disclosure generally relates to pediatric nutritional compositions including a prebiotic mixture of galacto-oligosaccharide and/or polydextrose, a probiotic, such as Lactobacillus rhamnosus GG, and human milk oligosaccharides. More particularly, the present disclosure relates to a nutritional composition having: (i) a protein source, (ii) a lipid source, (iii) a carbohydrate source, (iv) a human milk oligosaccharide or a precursor thereof, (v) polydextrose and/or galacto-oligosaccharides, and (vi) a probiotic. The disclosed nutritional compositions advantageously promote the gut-brain axis.

Abstract: The present disclosure generally relates to pediatric nutritional compositions including a prebiotic mixture of galacto-oligosaccharide and/or polydextrose, a probiotic, such as Lactobacillus rhamnosus GG, and human milk oligosaccharides. More particularly, the present disclosure relates to a nutritional composition having: (i) a protein source, (ii) a lipid source, (iii) a carbohydrate source, (iv) a human milk oligosaccharide or a precursor thereof, (v) polydextrose and/or galacto-oligosaccharides, and (vi) a probiotic. The disclosed nutritional compositions advantageously promote the gut-brain axis.

Abstract: Compositions for nutritional supplementation and methods for administering such compositions are disclosed. These compositions provide greater patient compliance. These compositions can be used to administer one or more vitamins, minerals, or trace elements.

Abstract: The present invention relates to the use of non digestible oligosaccharides above a certain threshold for improving health of the small intestine, in particular in infants and small children, by increasing the luminal fluid volume and reducing the protease activity or density.

Abstract: A method for the separation of fat from beef. The method includes reducing the size of beef into particles, wherein the particles are either predominantly fat particles or predominantly lean particles; combining the fat and lean particles with a fluid, wherein a density of the fluid is greater than fat particles, and a temperature of the fluid is greater than a temperature of the lean particles, and the fluid density is adjusted to provide a predetermined proportion of lean particles to sink in the fluid; allowing the fat and lean particles to rise or fall in the fluid, while the temperature of the lean particles equilibrates with the temperature of the fluid, and increases the density of the lean particles; separating the fat particles from the lean particles to produce a lean beef product.

Abstract: This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.

Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Abstract: Disclosed herein are a method and an apparatus for manufacturing a crab stick capable of saving costs accompanied by peeling off a film in businesses consuming a huge amount of crab sticks and reducing a generation of waste film providing a cause of environmental pollution by passing through and horizontally arranging plural strings of binding meats, which are wound in a bar shape, at a predetermined interval and covering upper and lower portions of the binding meats with a film and then packaging the covered binding meats by heat sealing.

Abstract: An aerated nut butter comprising lactic acid esters of mono-and diglycerides.

Abstract: A beverage and the process for manufacturing it form part of this invention. The beverage consists of predetermined ingredients. This ready to consume product shows increased acceptability in individuals suffering from heart ailments, due to the use of specific heart aid ingredients in the constitution of the product. The process of manufacturing the product includes the steps of purification of water, mixing of ingredients, blending, homogenization and pasteurization of the beverage at specific process conditions.

Abstract: Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capable of internally mixing and emulsifying protein, and optionally, a carbohydrate with fat and water into an emulsion that can be dried into a powder having equivalent fat separation and dispersibility as compared to spray dried powders.

Abstract: This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles.

Abstract: A method and apparatus for treating and packaging foodstuffs having a supply for product to be treated and packaged, a conveyor for product, a sanitizing station through which product is progressed, where the sanitizing station uses a pulsed UV light source operated to an extent to provide a sanitizing effect on the product as product passes through the sanitizing station. The product is then conveyed from the sanitizing station and supplied to containers which are then processed in a MAP system station, wherein the product is sealed in the containers which are provided with a modified atmosphere within the containers. Alternatively, or in addition, the product can be subjected to an ozone gas treatment prior to MAP containment.

Abstract: The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.

Abstract: A pre-portioned moist product comprises a portion of plant material and a coating. Preferably, the plant material comprises tobacco. The coating includes a soluble, non-cross-linkable component and an cross-linkable component which becomes substantially water-insoluble upon crosslinking. The soluble component of the coating dissolves upon placement in the mouth, while the insoluble component disintegrates and/or loses structural integrity once the soluble component has dissolved to release and disperse the plant material in the user's mouth.

Abstract: Methods of making reconstituted tobacco include contacting a mixture including tobacco pulp with one or more fluid streams including one or more peroxides (e.g., hydrogen peroxide), recovering one or more fluids from the tobacco pulp mixture, and reusing the recovered fluids in at least one subsequent tobacco pulp contacting step. In some cases, methods provided herein can recover one or more fluids including one or more peroxides, such that the at least one subsequent tobacco pulp contacting step includes contacting tobacco pulp with a fluid including one or more peroxides.

Abstract: A tobacco product is formed by rolling a sheet of material supplied by a roll or rolls (e.g. moistened tobacco leaves) and/or homogenized sheet tobacco about a slit mandrel to form a shaped tube. The shaped tube is then packaged for shipment to an end user or consumer. The shaped tube remains in the rolled, shaped tube form inside the package. After the shaped tube is removed from the package, a consumer can fill the tube with crushed tobacco leaves or other tobacco filler material of a favorite blend, thereby eliminating some steps in the making of a “roll-your-own” tobacco product. A liquid can be added to the sheet or to the finished tube to moisturize same. The liquid can include flavoring. The tubes are unfilled when packaged and sent to a consumer/end user in tube form so that they have a “memory” that helps hold a tubular cigar shape after they are filled with selected tobacco fill material.

Abstract: Smoke filters that reduce the concentration of carbon monoxide and phenols in a smoke stream may include a porous mass section comprising a plurality of active particles, a plurality of binder particles, and an active coating disposed on at least a portion of the active particles and the binder particles, wherein the active particles and the binder particles are bound together at a plurality of contact points; and a filter section. In some instances, a filter may include a porous mass section comprising a plurality of active particles and a plurality of binder particles, wherein the active particles and the binder particles are bound together at a plurality of contact points without an adhesive; and a filter section comprising an active dopant.

Abstract: A container (10) for consumer goods formed from at least first and second folded blanks (12, 14), wherein one of the folded blanks is substantially contained within the other folded blank. The container (10) comprises a compartment for receiving consumer goods and a moveable portion defined by the first folded blank. The moveable portion is moveable relative to the second folded blank between a closed position in which consumer goods cannot be removed from the compartment and an open position in which consumer goods can be removed from the compartment. The container (10) further includes a magnetic closure comprising a first magnetic material (24) provided on the moveable portion and a second magnetic material (26) provided on the second folded blank. Each of the first and second magnetic materials (24, 26) has a thickness of between about 0.1 millimetres and about 0.

Abstract: The present application discloses a personal vaporizer system with an e-liquid reservoir isolated from the atomizer. The isolation of the e-liquid reservoir from the atomizer eliminates particles contamination of the e-liquid held in the reservoir and chemical reactions between the atomizer and the e-liquid. Since the residence time of “fresh” e-liquid in the atomizer is only the necessary to vaporize a very small amount of e-liquid, particles contamination of the produced vapor and chemical reactions between the e-liquid and atomizer components are dramatically reduced. This represents a huge health benefit for the consumer, compared to all others personal vaporizers with an e-liquid reservoir. The disclosed system can be used in any type of personal vaporizer, for example in the electronic cigarette market.

Abstract: The invention is an efficient mechanism that both cleans the components of an electronic cigarette as well as provides for charging of the battery of the electronic cigarette. The preferred embodiment of the invention uses steam to sterilize all non-electrical components mean while recharging stations recharge the battery portion of the electronic cigarettes.

Abstract: An electronic cigarette includes a container for storing a tobacco flavored liquid, a container for storing a tobacco flavored liquid, an atomizer connected to the container to atomize the tobacco flavored liquid by an electric heating, a battery tube to power the atomizer, and an actuating film movably positioned in the battery tube to control the atomizer.

Abstract: An exemplary atomizer includes a liquid supply component, an atomizing assembly, and a piercing means. The liquid supply component is configured for storing tobacco liquid. The liquid supply component has a sealing means for sealing the tobacco liquid therein. The piercing means for piercing the sealing structure so that the tobacco liquid flows to the atomizing assembly. The atomizing assembly is configured for heating the tobacco liquid to form aerosol.

Abstract: An exemplary aerosol inhaling device includes a liquid supply, an atomizing device, and a power supply. The liquid supply is configured for storing tobacco liquid. The atomizing device configured for heating the tobacco liquid to form aerosol. The power supply is electrically connected with the atomizing device. The power supply is configured for supplying the atomizing device power.

Abstract: An atomizer and an electronic cigarette are provided by the present application. The atomizer includes an atomizing sleeve, a cigarette liquid storage space disposed in the atomizing sleeve, an electrical heating element, and a liquid guiding pipe. The electrical heating element is of a hollow cylindrical shape, and an axis of the cylindrical electrical heating element is in parallel with or coincides with an axis of the atomizer. The electrical heating element is wrapped by the liquid guiding pipe, thus, due to the liquid guiding pipe, the cigarette liquid can be uniformly delivered to the electrical heating element, and the amount of smoke atomized by the electrical heating element is uniform and constant, which improves the user experience. Further, the cylindrical shape effectively increases the length of the electrical heating element and the contact area between the electrical heating element and the cigarette liquid.

Abstract: An electronic cigarette or vaporizer may include a shell and a cartomizer receivable within a chamber within a portion of the shell. The cartomizer may hold a vaporizable fluid, dry substance, or other vaporizable substance such as a wax. A charger may also be included which in one embodiment may be insertable into the chamber, and in another embodiment may be connectable to an end of the shell. Various electrical components, such as a printed circuit board, a recharagable battery, various indicator lights, a sensor, and display screen, for instance, improve the functionality of the vaporizer from known vaporizers. Magnets may also be provided in order to secure the cartomizer or the charger to the shell.

Abstract: An electronic smoke comprises a puff detection sub-assembly module. The puff detection sub-assembly comprises a first conductive surface, a second conductive surface and an insulated ring spacer separating the first and the second conductive surfaces at an effective separation distance. The first conductive surface, the second conductive surface and the insulated ring spacer are housed inside a metallic can. The first conductive surface is electrically connected to the metal can by a first conductive ring which is disposed between the first conductive surface and a ceiling portion of the metal can. The second conductive surface is electrically connected to an output terminal through a second conductive ring, the second conductive ring elevating the puff detection sub-assembly above a floor portion of the metal can and urging the first conductive ring against a ceiling portion of the metal can.

Abstract: A changing garment and method of using same wherein the garment allows a user to change quick, while in public without exposing the user's body to observers and/or passersby. Additionally, a method for folding and packaging the changing garment into a convenient, compact package for transport and storage.

Abstract: A camouflage apparatus having a plurality of artificial leaves that include individual leaf members. The leaf members are hingedly connected to one another, wherein the leaf members can be positioned for exposure thereof for blending in with one's environment. The leaf members provide hook and loop fasteners on the first and second side thereof for attachment to one another. The camouflage apparatus can be integral with a garment or attached thereto via a heat activated adhesive. The leaf members may include camouflage pattern and colors thereon, wherein the camouflaged colors correspond with various seasons such as winter, autumn, spring and summer.

Abstract: A fabric-like, elastic, exercise resistance band with first and second ends, permanently affixed to the end of each leg section of an exercise pant garment that extends to at least just below the knee area. The resistance bands comprise a resilient material and offer no resistance when formed to each leg, out of the way for everyday activities. When the resistance bands are unformed and fastened together by way of a locking canister affixed to each resistance band, the muscles of the lower body, primarily the inner thighs and buttocks, may be stimulated as the legs are moved further apart during a resistance exercise program.

Abstract: Lighted articles of clothing may have lighting in a removal liner. An outer shell may be translucent, transparent, or may have openings which allows the lighting to be visible from outside the article. The removable liner may be easily removable to enable washing of the article or reconfiguration of lighting characteristics including, but not limited to, change of color, pattern, type of lighting source, or quantity of lights.

Abstract: A protective inner athletic glove for use with an outer athletic glove. The inner athletic glove includes a glove body including a moisture wicking, elastic fabric material for covering at least a portion of a user's hand and one or more protective barrier layers attached to an outer surface of the glove body, the one or more protective barrier layers comprising a material to reduce a coefficient of friction between the glove body and an inner surface of an outer athletic glove.

Abstract: A method of protecting a participant user, participant player, players, referee, official, coach or spectator from skin contact with an exposed connector by isolating the connector of a sports glove, which includes a front palm portion having finger stalls for insertion of fingers therein, and a rear back joinable portion which is attachable to said front palm portion by a connector, such as a zipper. The method includes the step of removably covering the zipper connector with a friction fit fly cover having an attachment end and a free end, wherein further lifting of the free end of the fly cover exposes the zipper for participant user engagement therewith. The fly cover prevents any exposure of the metallic or plastic connector.

Abstract: An article that comprises an auxetic mesh 20 that has been molded into an intended shape. Molded auxetic articles do not distort as much as convention meshes when subjected to the heat and pressure of a molding operation.

Abstract: A glove apparatus is disclosed comprising a substantially glove-shaped first layer, a substantially glove-shaped second layer, and an attachment tab comprising a lower portion, an upper portion, and an extension portion. The attachment tab is attached to a finger portion of the second layer along the lower portion and along the upper portion. The extension portion extends from the attachment tab at a location distal from a fingertip of the second layer and overlies the upper portion to an attachment region on the first layer proximate a fingertip of the first layer, the fingertips of the first layer and of the second layer thereby lying substantially near or in contact with one another.

Abstract: An adjustable cravat is provided. The adjustable cravat includes an elongated cloth band having a body portion, a first arm, and a second arm. Each arm has a first end and a second end configured to encircle a user's neck. The second arm includes at least one buttonhole which receives the first end of the first arm therethrough. The first end of each arm includes one or more fasteners disposed thereon. A plurality of slots are disposed on each arm. The fasteners are capable of engaging with the slots on each opposing arm to adjust the length of the elongated cloth band at fixed intervals.

Abstract: A novel jacket garment worn by the driver of a tandem vehicle, such as a motorcycle, intended for rear passenger safety is disclosed. The novel garment comprises an outer shell, an inner lining, and an internal frame structure. The internal frame structure comprises a ribbing nexus comprising horizontal and vertical members. Novel features include handgrips disposed inside front pockets and connected to the internal frame structure. In some embodiments, the internal frame structure comprises elastic members. Pocket-borne handgrips may be attached to elastic members so that when engaged by a rear tandem passenger, the internal frame structure is tightened against the tandem vehicle driver's body to provide stain relief and additional stabilization of the jacket as a passenger safety device.

Abstract: Fabrics made for apparel, tents, sleeping bags and the like, in various composites, constructed such that there is at least one metal layer, forming a radiant barrier to reduce heat loss via radiation from the human body, and insulating this metal layer from heat loss via conduction, and a process for its manufacture.

Abstract: A shower cap for moisture absorption may include: a outer layer; a inner layer, where the inner layer includes an absorbent material that is removable and capable of absorbing moisture; and an opening, where a user places the cap on the user's head through the opening. The absorbent material may be attached to the inner layer through the use of a hook and loop fastener or a mesh pocket.