Abstract: A machine for making filled pasta comprises at least one station for preparing a strip of pasta sheet; a station for preparing a filling; a filling operation station, in communication with the station for preparing the strip of pasta sheet and with the station for preparing the filling, in which portions of filling are wrapped in corresponding portions of the strip of pasta sheet to form individual pieces of filled pasta; the station for preparing the filling comprises a feeder device for feeding the filling to the filling operation station; the feeder device comprises: a feed duct comprising an inlet and an outlet for the filling; a piston operating in the feed duct feeding the filling from the inlet to the outlet; an ultrasound generator provided with an ultrasound emitter applied to the feed duct for transmitting at least one vibration to the feed duct.

Abstract: The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients, preparing Maillard reaction products, forming the dough by mixing the ingredient mixture and Maillard reaction products, giving shape to the dough, conventional baking, vacuum baking, the output of the final product; wherein the formation of acrylamide, which is a carcinogen and neuro-toxic substance is prevented by reducing the thermal load applied during baking.

Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.

Abstract: Disclosed is a frozen product and methods of making the frozen product. The frozen product includes a frozen biscuit dough that bakes without prior thawing in a reduced time. The frozen biscuit dough includes a leavening system that comprises a fast acting leavening acid. Also included are methods of making a baked good from a frozen product.

Abstract: The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device.

Abstract: Meat processing equipment is disclosed that includes a first element having a first face; a second element having a second face. The first and second faces extend parallel to one another and define a common plane between the first and second faces. The first and second elements are relatively movable with respect to one another. Yieldable arresting features are included for yieldably arresting the first and second elements in at least one predetermined position of relative movement, the yieldable arresting features include cooperating first and second permanent magnets, associated with at least one of the first and second elements.

Abstract: A glove for facilitating grasping a fish while scaling, gutting, cleaning, and cutting the fish. The glove has four elongated finger portions and an elongated thumb portion extending from a palm region. A plurality of fish scaling blades is disposed on several outer surface of the glove. The glove is typically formed from a material typically having a roughened texture and is impervious to the fish cleaning by-products such as fish entrails, fish scales, and the like. An opening allows access of a hand of a wearer to a hollow interior portion and to fingers and the thumb. An optional flashlight and/or sharpening stone may be attached to the glove.

Abstract: A cryogenic poultry chilling system including a rotatable carousel having a plurality of stations each configured and arranged to receive a poultry carcass suspended from leg hangers, the poultry carcass having an upward facing cavity opening and a downward facing neck opening, a tundish having an outlet port corresponding to each of the stations, and an injector extending downwardly from each of the tundish outlet ports configured and arranged to deliver cryogen into the cavity opening of a carcass in the corresponding station, and a cryogen delivery apparatus configured to deliver substantially liquid cryogen into the tundish.

Abstract: The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O2)/carbon dioxide (CO2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).

Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container containing frozen concentrated ferments, the thawed concentrated ferments are container continuously injected, from the container, into a flow of liquid to be inoculated.

Abstract: Embodiments of the present disclosure generally relate to compositions and methods for producing high protein dairy products. In certain embodiments, the present disclosure provides compositions and methods for producing fully homogenized high protein, low fat dairy products from curd. Given the commercial and nutritional value of dairy products, embodiments of the present disclosure address the need for dairy products having high protein content and improved organoleptic properties.

Abstract: Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Abstract: One variation of a method for brewing a cup of coffee at a coffee brewing machine includes: receiving a coffee source identifier; retrieving a recipe for a brewing coffee bean based on the coffee source identifier; initiating a brew cycle; heating water in a boiler to a target temperature specified by the recipe; metering a volume of water from the boiler into a brew chamber; heating the brew chamber to maintain the volume of water near the target temperature; according to the recipe, displaying an agitation instruction at a first time during the brew cycle; according to the recipe, triggering a first alarm to cease agitation at a second time during the brew cycle; and according to the recipe, triggering a second alarm to dispense fluid from the brew chamber at a third time during the brew cycle.

Abstract: This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer, a plasticizer, and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, “ready-to-eat” appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.

Abstract: A molding container including a lid that can be smoothly pulled out of a molded frozen dessert with no damage to the molded frozen dessert is provided. The molding container 10 includes a main body 12 capable of containing a frozen dessert, and a lid 14 capable of molding at least part of the frozen dessert contained in the main body 12. A spiral step is formed on an outer surface 14c of the lid 14.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.

Abstract: The present technology relates to processes of producing a prebiotic animal feed product. The present disclosure relates also to the use of enzymes for improving the prebiotic quality of byproducts in a fermentative production process and to compositions comprising enzymes capable of degrading components in the fermented mash in the fermentation process.

Abstract: The present disclosure relates to the production of fish feed with olive ingredients intended for farmed freshwater and saltwater fish, and the aquaculturing of freshwater and saltwater fish which are fortified or enriched through their feeding with ingredients derived from olive processing byproducts. The invention also relates to the fortified or enriched fish as such. In particular the invention relates to fish of the families of Sparidae, such as gilthead seabream—binomial name: Sparus aurata—and Moronidae, such as seabass—binomial name: Dicentrarchus labrax. The fish feed contains olive kernel, including polar lipids with anti-Platelet Activating Factor action. Fish from the family of Sparidea or the family of Moronidae after consuming the olive kernel fish feed contain in their flesh biologically active polar lipids from olive kernel that act as Platelet Activating Factor inhibitors or agonists.

Abstract: Medication can be concealed using a device that comprises a food storage container, a nozzle, and a base. The food storage container typically stores a non-solid food product that can be used to conceal medication, dispense toppings, and make treats. Furthermore, the food storage container can be configured to mate with a nozzle, which could control the flow of the food product within the food storage container. The base comprises a cavity configured to receive an open capsule, wherein the non-solid food product can be dispensed via the nozzle of the food storage container.

Abstract: Embodiments of the invention provide a composition of a particulate coformulation which includes particles containing an active substance and an additive, wherein each particle contains a relative additive concentration increasing radially outwards from a particle center to a particle surface along a finite gradient. In one example, the particle surface is an additive-rich surface without a distinct physical boundary between the particle center and the particle surface. The relative additive concentration may have a continuous rate of change across the finite gradient. In some examples, an active substance:additive ratio of the particle surface is sufficiently low to form a protective surface layer around the active substance. Generally, the particle surface is free of the active substance.

Abstract: A cooking apparatus includes a cooking vessel, a support structure, an assortment of ferrous members and a source of electro-magnetic radiation. The ferrous members are mounted on the support structure along with food. The source of electro-magnetic radiation heats the ferrous members and enables a previously unobtainable level of precision and control in the preparation of food.

Abstract: The present invention relates to a nanogel composition comprising at least one water-soluble active ingredient, one or more plant proteins, and one or more soy soluble polysaccharides. These compositions can be used for the enrichment, and/or fortification of food, beverages, animal feed and/or cosmetics and allow stabilization of the active ingredient. The present invention also refers to the process for the preparation of such nanogel compositions. The present invention furthermore refers to a process for the manufacture of a beverage by mixing the compositions with ingredients of beverages. The present invention also refers to beverages obtainable by this process.

Abstract: Processes for the preparation of an insoluble biomass gel involving: (a) mixing ground agricultural materials and hexane to produce de-oiled agricultural materials, (b) treating the de-oiled agricultural materials with thermostable ?-amylase to produce de-oiled and de-starched agricultural materials, (c) mixing alkali with the de-oiled and de-starched agricultural materials to produce a first residue, (d) mixing hydrogen peroxide with the first residue to form a second residue, and (e) mixing the second residue in water and collecting an insoluble material which is an insoluble biomass gel.

Abstract: The invention relates to a method for producing a malt extract, comprising the following steps: a) providing a malt extract, b) treating the malt extract with amyloglucosidase in order to obtain a malt extract hydrolysate, c) treating the malt extract hydrolysate with glucose isomerase in order to obtain an isomerized malt extract hydrolysate, d) adding non-hydrolyzed malt extract, wherein the ratio of non-hydrolyzed malt extract to isomerized malt extract hydrolysate is in the range of 1:20 to 1:1, with respect to the dry substance portion, in order to obtain a partially hydrolyzed malt extract, e) at least partially removing water to a dry substance content of more than 68 wt %.

Abstract: Popcorn machines having modular construction that permits shipping in a disassembled condition while providing for quick and simple assembly are disclosed. A kettle is provided with a kettle closure assembly that may be quickly and easily removed without the use of tools by an operator. The kettle closure assembly may include a central mounting panel having one or more biased clips for engaging a lip on the kettle. In an alternative configuration, the kettle closure assembly may be provided with slotted apertures that cooperate with respective threaded fasteners on the kettle such that the kettle closure assembly maybe rotated into a locked position on the kettle and further secured by the threaded fasteners.

Abstract: A method for modifying a quality of a fruit includes cutting a live stem attached to a live fruit at a cut distance from the fruit, producing a cut end of the stem, contacting only the cut end of the stem with a solution comprising at least one mobile and quality-modifying food ingredient while protecting the fruit from contact with the solution, and keeping the cut end of the stem in contact with the solution for an incubation time sufficient to allow absorption and transport of the food ingredient into the fruit, the food ingredient conferring a modified quality upon the fruit. A system for practicing the method and an edible raw plant product produced by the method are also disclosed.

Abstract: A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel.

Abstract: A method of manufacturing a fruit-containing snack food comprises providing a fruit material comprising whole fruit solids; providing a binder material, the binder material being selected from the group comprising cereal material, starch material, nuts seeds, egg, soy, pulses and dairy material; mixing together the fruit material and the binder material to form a mixture having a weight ratio of whole fruit solids: binder material solids of from 0.6:1 to less than 4:1, the whole fruit solids and binder material solids each being on a dry basis, and a moisture content of from 49 to 75 wt % based on the weight of the mixture; forming the mixture such that it has a thickness of between 1 and 4 millimetres; and cooking the mixture in a vacuum-controlled atmosphere having a pressure of less than 1 bar absolute.

Abstract: A system and method of inducing sensory deception in a person eating, drinking or smoking a consumable product. When many products are eaten, drunk or smoked, those objects are taken into the mouth with a plastic object. The plastic object has a first segment and a second segment, wherein the first segment enters the mouth and the second segment remains under the nose just outside the mouth. Sensory deception is created by forming at least part of the first segment from plastic that has been combined with a gustatory perception modifier. Furthermore, the second segment is at least partially comprised of a plastic that has been combined with a selected scent. The modified plastic stimulates the sense of taste when entering the mouth. The second segment contains the scented plastic. This segment stimulates the olfactory sense. Together, the two segments create modified olfactory and gustatory inputs.

Abstract: Food additives are proposed that contain (a) glutaminic acid and (b) at least one nucleotide or the alkali metal and/or alkaline earth metal salts thereof and also optionally (c) aroma substances selected from the group formed by purines, polyphenols, 2-acetylpyrazine, 3-methylbutanol, 2-phenylethyl acetate, trimethylpyrazine and also mixtures thereof, (d) table salt, (e) sweeteners and/or (f) acidulants.

Abstract: A compound of Formula I: In this formula, each of R1, R2, R3, R4, R5, R6, R7, L1, L2, L3, W, X, Y, and Z is defined herein. Also disclosed are a composition containing a compound of Formula I and a method for enhancing the sweet taste of a consumable product using such a compound.

Abstract: The invention describes a stevia based sweetener/cyclodextrin complex with improved solubility and/or taste in an aqueous solution for convenience of use in the food and beverage industry.

Abstract: The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

Abstract: Disclosed is a composition for supplying dietary fiber to food and drink and/or for improving quality of food and drink, which includes a partially hydrolyzed substance of glucomannan. This partially hydrolyzed substance of glucomannan has a viscosity in a 1% aqueous solution which is in a range of 1,000 to 10,000 mPa·s and a weight average molecular weight which is in a range of 100,000 to 800,000. Because an aqueous solution thereof is lowly viscous, not only the composition can be added to food and drink, in a comparatively high concentration, but also upon adding the composition to an emulsified food such as an ice cream, even by heating, a shape of the food before heating can be retained.

Abstract: Provided are compositions, and methods of making the same, comprising a liquid egg product and a plant fiber, where the plant fiber comprises at least one of a carrot fiber, an oat fiber, and a corn fiber.

Abstract: A nutritional composition is designed to be a complete meal, which includes nutrients, vitamins, and minerals, all of which are needed to sustain a healthy diet. The ingredients of nutritional composition are provided in amounts to meet recommended dosages so that a total fat value is at about 30% of total calorie value, a total carbohydrate value is about 40-60% of total calorie value, and a total protein value is about 10-30% of total calorie value of the nutritional composition. According to certain embodiments, the nutritional composition includes a mixture of flax seeds at about 3 grams to about 6 grams per 100 kcal, hemp seeds at about 1 gram to about 3 grams per 100 kcal, plant flour at about 2 grams to about 9 grams per 100 kcal, and optionally other ingredients such as protein, protein isolate, sesame seeds, flavoring agent, and processing liquid.

Abstract: A drink preparation method using a direct-view type dynamic displaying interface, i.e.

Abstract: A method and a system comprise extracting a juice from an editable food material using a juice processor. The extracted juice is dispensed into a container having a volume. The volume is at a cryogenic temperature wherein the dispensed extracted juice generally forms a plurality of beads at the cryogenic temperature. The plurality of beads are stored to have a longer shelf life than non-frozen extracted juice and nutritional degradation is mitigated.

Abstract: The present invention is a tool and method for imprinting encoded messages on a food product. The tool comprises an imprinting device that engages with the opening of a container that holds the food product. The imprinting device has a geometric configuration with at least 5 flat planes. The imprinting device functions as a lid of the container. Each of the flat plane contain the following symbols: a long line, a shorter liner, a large half-circle, and a shorter half-circle, and a small circle designating a period The method of the system involves creating each number and alphabet in the English language utilizing five designated symbols incorporated on each plane of the cube.

Abstract: This utility model relates to a shed for the air drying and curing of tobacco and the growth and production of seedlings, comprising: (i) a plurality of columns (2) which can be positioned at spaced intervals; (ii) a structure (4) mounted on the said columns; (iii) a removable flexible roof (5) stretched over the said structure (4); (iv) removable flexible side panels (3) extending between the said columns; (v) fixing elements (8) to attach the said side panels (3) and the flexible roof (5).

Abstract: A method of treating tobacco is disclosed. It comprises a first conditioning step wherein the moisture content of the tobacco is increased to a first level, and a second separate conditioning step wherein the pH of the tobacco is increased to at least pH 7.

Abstract: Herein described is a cigarette filling apparatus for loading substrate into blank cigarette tubes and adapted for use with conventional cigarette filling machines. The invention furthermore relates to methods of filling blank cigarette tubes using the apparatus described herein. The apparatus described herein reduces human error and increases filling speeds of conventional personal use cigarette filling machines. The apparatus generally comprises a tube dispensing member, a filler dispensing member, a tube loading arm, packing foot, filler hopper, and a tube hopper.

Abstract: The present invention provides a multifunctional cigarette case comprising a case body having at least two compartments and a waterproof seal to prevent water from entering any one of the compartments. The invention also provides for at least one compartment to be versatile and interchangeable in that it provides a location space for additional modularly addable sub-compartments for holding items of preference which, depending on a user's inclination, are selectively mountable or securable to said compartment. The cigarette case may include compartments or trays that are hingedly connected together such that the seal is formed there between by establishing an interference fit or joint between a water-proof silicone layer provided on a first peripheral edge of a selected compartment or tray and a waterproof elastic structural member on a second peripheral edge of an adjoining compartment or tray.

Abstract: An electronic-cigarette filter including a tube housing a vaporizing device, wherein walls of the tube are substantially fluid impermeable. The electronic-cigarette filter includes a fluid permeable matrix disposed adjacent to an exterior of the tube and is in fluid communication with the vaporizing device. The electronic-cigarette filter includes a vaporizing liquid disposed throughout the matrix. The electronic-cigarette filter includes a substantially flexible outer housing enveloping the matrix and the tube. The electronic-cigarette filter includes a sealing member consisting essentially of a substantially fluid impermeable material that is shaped and sized to prevent direct fluid communication between the matrix and the hole of the mouthpiece.

Abstract: An electronic cigarette controller includes a control chip. The control chip includes: a smoking detecting module used for detecting a capacitance change of an external mouthpiece; a control module used for sending drive and control signals according to the smoking signal, or stopping sending drive and control signals according to the standby signal; a drive module used for receiving the drive and control signals and outputting electric current to drive the electronic cigarette to work; and a tobacco liquid detecting module used for sampling an amount value of a tobacco liquid of the electronic cigarette and determining whether the amount value of the tobacco liquid is less than a preset reference value, if yes, the control module stops sending the drive and control signals. The present disclosure describes an electronic cigarette that can detect an amount of the tobacco liquid.

Abstract: An electronic cigarette is provided, which can prevent users being short of breath and a short circuit of a battery assembly. When the atomizer assembly is connected to the battery assembly, the first elastic electrode column and the second elastic electrode column abut against the annular end surface of the outer electrode and the annular end surface of the inner electrode, respectively, and the first elastic electrode column and the second elastic electrode column are both deviated from the opening of the hollow cavity of the inner electrode of the atomizer assembly. Thus, a manner of point-surface contact and deviating from the opening of the cavity is formed, which not only ensures an unobstructed air passage and prevents users being short of breath.

Abstract: An electronic smoking system (50) is disclose that comprises a mobile telephone (52) having a carrying case (152) and an electronic smoking apparatus (100) that fits within the carrying case.

Abstract: A one-piece pantyhose garment for preventing rolling down while sitting, standing, or doing anything active provides two over the shoulder straps are provided, and the garment covers the full length of a wearer's body. The two straps prevent the pantyhose from rolling down while sitting, standing or doing anything active. The upper body portion of the one-piece pantyhose is preferably made of a stretchable lycra, spandex, or similar material and retains the the top part of the garment about the wearer's body; the upper portion of the leg is similarly retained about the wearer's, leaving the lower leg portion as sheer material pantyhose.

Abstract: A belly-flattening garment includes a legging garment having an upper waistline and an upper portion, an elastic waistband having a lower edge fixed to the waistline and an upper edge above the waistline, a zipper extending from the upper portion to the upper edge, and a elastic girdle insert disposed within the waistband and within the upper portion and having opposing fastening portions releasably securing to one another and free from both the waistband and the upper portion and a securing portion opposite the zipper and having a top edge fixed to the waistband to form the only fixed connection of the girdle insert to either the waistband or the garment. The garment is one of the group consisting of pants, jeans, sports pants, shorts, chinos, slacks, khakis, capris, leggings, jeggings, skorts, jumpsuits, long skirts, and short skirts. The waistband is between 2? and 3 inches in height.

Abstract: Anti-slip clothing with a homogeneous gripping surface for use by anyone with a need to be on steep sloped surface such as a roof which effectuates a reduced coefficient of sliding friction between the wearer and the steep sloped surface. The anti-slip clothing can be an article of clothing such as a shirt, vest, jacket, pancho, coveralls, overalls, pair of shorts, pair of pants, waist-sashes or partial leg coverings, calf and forearm coverings, slip-over clothing such as slip-over shirts and fastenable slip-over shorts worn on the body or over other conventional articles of clothing and which includes a gripping surface applied to an exterior or optionally to the interior surface of the article of clothing so that when the inside non-slip surface contacts with the existing wearers conventional existing clothing it prevents slippage between the anti-slip clothing and the wearers conventional existing clothing.