Abstract: Methods and apparatus for generation of dual biocides are provided. The electrolytic generation of chlorine as a biocide is employed for further generation of additional biocides within a single system or generator, including bromine, iodine, chlorine dioxide, fluorine, or chloramines from their respective salts and/or precursors. A single on-site generating system produces a combination of biocides for applications of use providing cost, safety and efficacy improvements. Methods of using the disinfecting biocides provide a synergistic effect through simultaneous or sequential applications.

Abstract: The additive of the present invention is intended for transferring, to a final coating, biocidal, UV protection, and flame retardant properties and in general the selected properties intrinsic to the metals and compounds of Ag, Au, Cu, Mg, Zn, Bi, Sb, said additive includes the use of solvents, surfactants, dispersants and resins that make it compatible with the final coating. Said coating treated with additive ensures perfect distribution and dispersion of the nanoparticles throughout it, without the need to be subjected to an inorganic substrate.

Abstract: Antimicrobial chemical compositions comprise an aluminum phosphate (AlP) solid dispersed within a binding polymer, wherein one or more bioactive materials are disposed within AlP forming a bioactive-AlP complex. The complex may comprise the bioactive material chemically bonded with the AlP, physically combined with the AlP, or a combination of both. The complex may be formed according to precipitation, condensation and sol-gel methods of forming. The complex is engineered to provide a controlled delivery of the bioactive material or a constituent thereof upon exposure to moisture to give a desired level of antimicrobial resistance to a film or composite formed from the composition of at least about 30 ?g/m2, and may also provide a desired degree of corrosion resistance through the release of passivating phosphate anion.

Abstract: The objective of the present invention is to provide a means for imparting control to agriculturally useful plants against diseases caused by a pathogenic filamentous fungus, pathogenic bacteria or pathogenic virus. The present invention relates to: a method for controlling plant diseases using a bacteria that belongs to the genus Collimonas and controls diseases caused by a pathogenic filamentous fungus, pathogenic bacteria or pathogenic virus; and a plant created from said method.

Abstract: The present specification discloses natural repellent compounds, and isomeric forms, structural analogues and derivatives of the said compounds, having repellent activity against mosquitoes and other blood-sucking arthropods, compositions comprising such repellent compounds, methods of screening for such repellent compounds, methods of reducing mosquito bites on an individual and methods of reducing mosquito infestation to a location.

Abstract: The present invention provides novel compositions for use to enhance weed control. Specifically, the present invention provides for methods and compositions that modulate gene expression in johnsongrass. The present invention also provides for combinations of compositions and methods that enhance johnsongrass control. The invention comprises a method of Sorghum species weed control, in particular johnsongrass (Sorghum halepense) plant control comprising an external application of a herbicidal composition to a Sorghum halepense plant or a part of the Sorghum halepense plant in need of control, said herbicidal composition comprising a polynucleotide, an organosilicone surfactant concentration of about 0.2 percent or greater, and an effective dose of a nonpolynucleotide herbicide.

Abstract: A food product and process of making the same is provided which results in a high milk protein product having 10% to 25% milk protein content, higher phospholipids compared to unadulterated cow milk, a casein to whey ration of at least 50:50 and is shelf stable for at least six months. In the process whole milk and at least one milk protein source is mixed, heated and contacted with an acid or acidulating substance and co-precipitated to produce a semi-solid precipitate. The precipitate is mixed with starch and cooked.

Abstract: In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.

Abstract: The invention relates to a device for measuring a slaughter animal body object, the device including an image camera having an image-camera recording region, a depth camera having a depth-camera recording region, and an evaluation unit. The cameras are positioned in relation to one another by a positioning device in such a manner that the camera recording regions of the image camera and of the depth camera overlap in a common camera recording region at least in certain sections. The evaluation unit is capable of identifying measurement points in the common camera recording region and determining the distances thereof from one another.

Abstract: The invention relates to an apparatus for volumetrically measuring an object in the body of an animal for slaughter. The apparatus has a first depth camera with a first depth camera recording area, a second depth camera with a second depth camera recording area and has a positioning apparatus for positioning the depth cameras relative to one another. The apparatus has an evaluation unit. The evaluation unit is connected to the depth cameras, and acquires the spatial coordinate data provided by the depth cameras. The spatial coordinate data from the depth cameras can be combined as combined spatial coordinate data in a common spatial coordinate system. A surface model of the object in the body of an animal for slaughter is provided from the combined spatial coordinate data, and a volume of the object in the body of an animal for slaughter is calculated from the surface model.

Abstract: A support hook for moving meat, more specifically for pieces or cubes of bacon/belly during the processing and/or curing thereof. This type of hook is generally called comb or bacon comb. The hook (100, 200) includes a framework (101, 201) and a plurality of tips (102, 202). The plurality of tips (102) are integral with the respective framework (101, 201) via respective heads (109, 110) and (209, 210) arranged on both sides and the holes (106, 206) of the framework (101, 201). Each tip (102, 202) can thus be inserted and interchanged even at a later time, if it should be broken or chipped.

Abstract: An animal part holder has first and second gripper plates between which an animal part can be slid. A mechanism coupled to the gripper plates for yieldably biasing the gripper plates toward one another so that the gripper plates engage and grip an animal part disposed between the gripper plates. In addition, the mechanism is configured to cause the gripper plates to tighten their grip on the animal part in response to a pulling force tending to pull the animal part out of the grip of the holder. A method of gripping the bone of an animal part includes disposing the bone between gripper plates and applying a biasing force to the gripper plates to cause the gripper plates to bear against the bone with a force. The method may further include applying a force to the gripper plates greater than the biasing force in response to a pulling force applied to the animal part to cause the gripper plates to grip the bone tighter.

Abstract: The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids.

Abstract: There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage; (ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence; wherein the decontaminant comprises an acidulant, such as sodium hydrogen sulphate, citric acid, lactic acid and tannic acid

Abstract: A novel Lactobacillus plantarum and use thereof are disclosed, which fall within the technical field of microorganisms. The Lactobacillus plantarum tlj-2014 is deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405. With the strain, the lactic acid production rate can be up to 35 g/L/d, and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L. The Lactobacillus plantarum is acid tolerant, survives well at pH 1.80, can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg, and is tolerant to 1% bile salt. When the strain is used in production of pickles, the nitrite concentration is less than 5 mg/kg throughout the entire fermentation process, which is far below the content specified in the national standard GB2714-2003.

Abstract: Food products comprising a solid comestible component, wherein the solid comestible component has an oil content less than or equal to about 15 grams/ounce; and a fat-emulsifier component topically applied to the solid comestible component, wherein the fat-emulsifier component comprises an edible fat component; and an emulsifier component with a hydrophilic-lipophilic balance (HLB) value less than or equal to about 9 or a lecithin component with an acetone insolubles (AI) percentage in the range of from about 20 to about 90 and a phosphatidylcholine (PC) percentage of from about 20 to about 90, wherein the emulsifier component or lecithin component is dispersed or solubilized in the edible fat component. Methods of producing such food products by dispersing or solubilizing the emulsifier component or lecithin component in the edible fat component to obtain the fat-emulsifier component; and topically applying the fat-emulsifier component to the solid comestible component.

Abstract: The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

Abstract: The present invention relates generally to a confectionery. More specifically, the present invention relates to a novel process for preparing novel sugar-free confectioneries having a gelled centre and a multilayer coating of laminated type. The present invention also relates to the confectioneries obtained by performing the process.

Abstract: There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties.

Abstract: Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products.

Abstract: The present invention relates to chewing gum having a coating with a satin effect and optionally containing a filling in the form of particulate matter. The invention also relates to methods of obtaining said chewing gum.

Abstract: The present disclosure provides apparatuses, methods, and products, directed to confectionery products containing a melted gum base composition. A dispensing device sprays particles of a molten gum base composition onto an edible substrate. The molten gum base composition solidifies to form the melted gum base composition. The melted gum base composition may contain one or more organoleptic components and may be in layer form, in the shape of an object, or in the shape of a three-dimensional object.

Abstract: A frosty swirl machine includes a housing, a funnel, an auger for swirling ice-cream with other additives to become a mixture, and a protective cap. The protective cap has a passage opening movably mounted at a mixture outlet of the funnel, in such a manner that the protective cap is capable of moving between a opened position and a closed position, wherein in the opened position, the protective cap is moved to align the passage opening with the mixture outlet of the funnel so as to allow the mixture to pour out of the funnel through the mixture outlet and the passage opening, wherein in the closed position, the protective cap is moved to block the mixture outlet so as to prevent the mixture from being poured out of the funnel.

Abstract: The present invention relates to a stick for holding a foodstuff such as an ice cream, sweet or other treat. In a usage situation one end of the stick is intended to be positioned into the foodstuff and the other end of the stick is intended for holding a stick. Between the ends of the stick a groove is made, which is perpendicular to the longitudinal direction of the stick and where into the groove an absorbent element made of fluid absorbent material is placed.

Abstract: The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of one or more of ash, metal salts, alkaloids, particulates, heavy metals, and other impurities and/or contaminants from extracts, as well as modifying the sensory characteristics (e.g., odor, color, and/or taste characteristics) of extracts. The methods generally include diafiltration, treatment with functionalized resins, and supercritical extraction. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by one or more of: an ash content of less than about 15% by weight; a nicotine content of less than about 10 ?g/g, and a heavy metal content of less than about 60 ?g/g.

Abstract: An edible pet chew is disclosed that has a twisted body form with enhanced textural characteristics over un-twisted body forms. The pet chew is comprised of fibrous protein, water absorbing polymer, plasticizer, water, and additives. The pet chew provides enhanced textural and oral hygiene properties.

Abstract: A filling device comprises a modified vacuum-tilling head that introduces a viscous filling, such as a gravy, into a loaf matrix in a retortable can so that the tilling remains enclosed by the set loaf matrix after retorting. The tilling can remain as a viscous gravy or can set as a gel, depending on the formulation of the filling. Preferably the viscous filling is distributed horizontally into the loaf matrix, for example through horizontally-facing apertures, during a pause in the descent of the can away from the filling device. The flow of the filling can be controlled by synchronized pneumatic valves.

Abstract: The present invention relates to pre-, pro-, and postbiotic compositions and methods of use for improving the health and nutrition of commercial livestock and companion pets.

Abstract: A process for producing a meat slurry is described. The process includes: (i) obtaining an animal source of protein; (ii) reducing piece size of the animal source of protein to produce a smaller-piece-sized animal source of protein; (iii) introducing one or more types of lactic acid producing bacteria and at least one carbohydrate energy source to the smaller-piece-sized animal source of protein to produce a meat mixture; (iv) adding water to the meat mixture to produce an activated meat mixture; (v) incubating the activated meat mixture to produce a meat slurry; and wherein the activated meat mixture has a pH value that is greater than about 5.

Abstract: A palatant composition can be derived from cocoa butter or a fat blend with a similar compositional profile and can be combined with a food composition to enhance the palatability of the food composition. Alternatively or additionally, a mixture of different fatty acids can be used. Mono-ethanolamine can be subjected to a heat treatment and an amidation reaction with the fat blend to make the palatant composition. The resultant palatant composition can be used with the food composition at a ppm level, for example 10-1000 ppm relative to the food composition. The palatant composition can also be delivered in a free-flowing, encapsulated form and packed in a sachet to use as supplement to main meals.

Abstract: The present invention relates to feed stuffs for fish to prevent, treat and/or control a variety of diseases, infections and/or infestations in fish. The invention provides supplemented fish feed and other compositions as well as uses and methods exploiting the same. Additionally, the patent provides methods of making supplemented fish feeds.

Abstract: A silica formulation comprising cashew nut shell liquid, anacardic acid, cardol, or cardanol, and silica particles, wherein the silica particles have adsorbed therein the cashew nut shell liquid, the anacardic acid, the cardol, or the cardanol, and wherein the silica particles have an average particle diameter of 150 ?m or more.

Abstract: The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thickening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.

Abstract: A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

Abstract: A food grade citrus peel product is formed by a process that includes processing pieces of raw citrus peel through a plurality of progressive, continuous clean steaming and mechanical pressing stages. The clean steaming stages of the process utilize clean steam that is free of chemical water treatment additives, and the clean steam is the only water introduced to the process.

Abstract: A ricer plate for use in a ricing system configured for forcing cooked potato pieces, including potato peel and potato starch, against and through the ricer plate, includes a plate, having a thickness, a center and a perimeter. A plurality of substantially linear, elongate slots are disposed in the plate, extending through the thickness of the plate. Each slot is aligned at an angle relative to a radial line extending from the center, and has a width of at least about 1/10 inch and a length that is at least about three times the width. The slots are suitably shaped to pass a portion of potato peel with the potato starch.

Abstract: Disclosed herein are a method for improving the saltiness of a food or drink, and the saltiness of a food or drink containing a salt and a grain. The saltiness enhancing method enhances the saltiness of salt-containing food or drink by adding a rare sugar to a raw material of the food or drink. The saltiness enhancing method is a method for reducing the salt content in a food or drink containing a salt, or a method for masking a grain odor due to a grain in a raw material of the food or drink that contains the grain as a part thereof and contains a salt. The rare sugar contains at least D-psicose.

Abstract: The invention allows for the production of a savory food product with reduced sodium content. The savory food product is formed from a mixture of cooked food pieces selected from a first portion and a second portion at a predetermined application ratio. The first portion of food pieces is salted a first salt intensity and the second portion of food pieces is salted at a second salt intensity. Preferably, the first and the second salt intensities have an application amplitude of at least 20% so that sodium content can be reduced without sacrificing the perceived saltiness of the savory food product.

Abstract: Novel glucosylated steviol glycosides and their purification are provided herein. In addition, compositions comprising said novel glucosylated steviol glycosides and methods of preparing and using the same are provided.

Abstract: A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

Abstract: Disclosed herein are methods related to the administration of specific carbohydrate systems to a pregnant woman for preventing or limiting fat accumulation. The carbohydrate system may include a slow rate of digestion simple carbohydrate, a complex carbohydrate, a non-absorbent carbohydrate, and/or an indigestible carbohydrate. The compositions may be administered before, during, or after gestation.

Abstract: A bulk food product, for use in a weight management program, which includes a number of portions each of which comprises a complete meal which includes fiber and essential nutrients from protein, carbohydrate and fat, in proportions to stabilize insulin levels.

Abstract: A method of enhancing the bioavailability of a lipid-soluble nutrient, such as DHA, arachidonic acid, tocopherol, and carotenoids, in a newborn or preterm infant is disclosed. In this method, the lipid-soluble nutrient is administered in a nutritional product (such as an infant formula) to a preterm or newborn infant. The nutritional product comprises (a) an effective amount of the lipid-soluble nutrient; and (b) a fatty component comprising a combination of: (i) at least 6 g/l predigested fat, wherein the predigested fat includes at least one of: monoglycerides, free fatty acids, or a combination of monoglycerides and free fatty acids, and (ii) at least 1.44 g/l phospholipid. A method of enhancing cognition in newborn or preterm infants utilizing the nutritional product is also disclosed.

Abstract: A nutritional composition having enhanced sweetness perception, which includes up to about 7 g/100 kCal of a protein or protein equivalent source; up to about 7 g/100 kCal of a fat or lipid source; and at least about 5 g/100 kCal of a carbohydrate, wherein the protein or protein equivalent source has endogenous lactose which is at least 50% hydrolyzed and/or the composition includes lactose which is at least 80% hydrolyzed.

Abstract: Low calorie nutritional compositions comprising beta-hydroxy-beta-methylbutyric acid which may support accretion of lean body mass and development of a healthy body composition in term infants are provided. The low calorie nutritional compositions may be liquid or powder infant formulas.

Abstract: The invention relates to microalgal flour granules, their use in food products and a process for preparing the microalgal flour granules. The microalgal flour granules have specific particle size distribution, flow capability and wettability properties.

Abstract: Various embodiments of processing systems and components for sterilization or pasteurization and associated methods of operation are described herein. For example, a method of sterilization or pasteurization includes immersing an item in an immersion fluid, and the immersed item is subject to a hydrostatic pressure of the immersion fluid. The method also includes applying microwave energy to the item while the item is immersed in the immersion fluid and subject to the hydrostatic pressure of the immersion fluid. The hydrostatic pressure of the immersion fluid prevents the water content of the item from causing steam explosion in the item while the microwave energy is applied. The method further includes heating the item immersed in the immersion fluid to a target temperature with the applied microwave energy, the target temperature being sufficient to achieve sterilization or pasteurization of the item.

Abstract: Disinfecting devices and related methods are provided that apply germicidal ultraviolet light to disinfect dispensing components of food and beverage dispensers. A disinfecting holster for a bar gun includes a support surface configured to interface with a bar gun to support the bar gun when stowed in the holster, a housing coupled with the support surface and surrounding a dispensing nozzle of the bar gun when the bar gun is stowed in the holster, and an ultraviolet light source configured to emit germicidal ultraviolet light onto the nozzle. The housing substantially contains the ultraviolet light within the housing during the application of the ultraviolet light to the dispensing nozzle. The ultraviolet light can be periodically applied to maintain the nozzle in a disinfected state.

Abstract: An improved method and special apparatus for getting large nutmeat pieces from the nut (also known as Black Walnuts) of the Eastern Black Walnut (Juglans nigra) tree utilizing a special apparatus to saw grooves on the nutshell that make new fault lines parallel to and on each side of the internal partition of the nutshell. Said sawn grooves allow for tensional force to open the nutshell in three pieces resulting in the exposure of large nutmeat pieces for easy pick-out removal. This method eliminates the need for compression force to crack the nutshell.

Abstract: A molding tool ejection technology utilizing manifolded air to eject food stuff from a cavity of a mold plate. The cavities include orifices. The orifices are aligned with the channel such that air and gas in the channel exits the orifices. The orifices are assembled with porous inserts. The porous inserts have an exterior surface that have a contour that is continuous with the surface of the cavity floor, including any design etching existing thereon. Air entering the channel is ejected from the orifices, creating force acting on the contents of the cavity thereby causing ejection. The air ejection technology may be coupled with mechanical ejection technology.