Abstract: According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 ?m.

Abstract: A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

Abstract: The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. In certain instances, the edible print substrates include maltodextrin having a DE of between about 5 and about 20. The edible print substrates can also include glycerine. The edible print substrates can be formed into single layer and multi-layer constructions.

Abstract: A chewing gum composition comprising; (a) a gum base; and (b) at least one microencapsulated composition comprising at least one active component and a matrix to at least partially microencapsulate the at least one active component; the at least one active component comprising at least one oil-soluble flavoring agent and the matrix comprising dewatered protein precipitate.

Abstract: A system for making ice cream is provided herein. The system includes a pod, a whisking component, and a freezing component. The pod contains a mixture having powder mixture, flavoring liquid, and a stabilized fluid. The whisking component is attached to the pod and is configured to whisk the mixture and produce a whisked, aerated mixture. The freezing component freezes the whisked mixture and produces ice-cream. The whisking component includes a plurality of designs. In an embodiment, it is attached to the lid the pod or the body of the pod. In another embodiment, the whisking component may be a free moving whisk ball or a built in powder capsule.

Abstract: There is provided a method of producing pet food including: granulating a mixture of raw ingredients to form food grains; baking the food grains; and adding water to the food grains obtained by the baking.

Abstract: There is a coral food composition and the method of manufacture thereof, including a quantity of protein from a sea-based source and a quantity of probiotics from a land-based source; or the coral food composition includes a quantity of protein from a land-based source and a quantity of probiotics from a sea-based source. The quantity of probiotics is a fermented land-based organism. The quantity of protein is fermented. The food composition includes a quantity of one or more of the following: microalgae, plankton, fish meal, shrimp, crustacean, and algae. The food composition includes a quantity of vitamins and minerals. The food composition includes a quantity of probiotics.

Abstract: A feed for ruminants may include at least one derivatized fatty acid component such that ingestion of the feed by lactating ruminants may provide for an increase in the amount of milk produced by the ruminant, and/or an increase in the fat content of the milk produced.

Abstract: Liquid dietary compositions for ruminants are disclosed, as well as methods for their preparation and use. The compositions may include a fatty acid component, at least one feed ingredient, and water. The fatty acid component may include less than about 10% by weight of unsaturated fatty acid. The feed ingredient may be selected from a carbohydrate, an amino acid, an amino acid derivative, a vitamin, a trace element, a mineral, a glucogenic precursor, or an antioxidant. The compositions may also include about 25% by weight to about 55% by weight of water.

Abstract: The invention relates to feed for birds. In particular, the invention relates to types of nectar for consumption by obligate nectarivore and facultative nectarivore birds.

Abstract: The ready-to-eat oatmeal compositions of the present disclosure comprise oat grains, water, and fruit. The composition can be eaten after having been stored at room temperature, and can be consumed without the use of any utensils or the need to add any other ingredients, delivered directly through the spout by squeezing the system for delivery. The composition may be stored in a system for delivery comprising a flexible pouch. The dry, uncooked oat grains may have a thickness of from 0.020 inches to 0.070 inches. The fruit can be in at least one of the forms of puree, juice concentrate, dehydrated fruit solids, or diced. The composition may include optional ingredients such as acid or seeds. The present disclosure also comprises methods of delivery of the compositions to a consumer thereof.

Abstract: A process providing a method for production of probiotic functional food products from plant substrates, the method comprising: activation of probiotic bacteria in an agar-agar formulation; formulation of water active plant substrates; culturing and incubation of water active plant substrates with activated probiotic bacteria; cooling and refrigeration.

Abstract: Described herein are food products and methods for producing the same. In one aspect, the food products comprise one or more root vegetables. Also described are methods for producing food products comprising shredding a root vegetable, exposing the shredded root vegetable to a heated environment for a sufficient time to allow the shredded root vegetable to caramelize and/or dry, cooling the dried root vegetable, and combining the cooled, dried root vegetable with one or more other ingredients, such as seeds, coconut, salt or combinations thereof to form a food product. The food products described herein are substantially free from one or more common food-based allergens (e.g., gluten).

Abstract: Various embodiments of the present technology provide compositions and methods for a sweetener composition comprising stevia leaf extract, stevia glycosides, and/or Luo Han Guo fruit extract. The sweetener composition provides enhanced taste and/or flavor properties as compared to other non-caloric or low-caloric sweeteners. The sweetener composition has a reduced aftertaste relative to stevia leaf extract and/or purified steviol glycoside. The sweetener composition may be formulated into any edible sweetened substances.

Abstract: Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and X are described. The method includes expression of UDP-glucosyltransferases from Stevia rebaudiana Bertoni, which are capable converting certain steviol glycosides to rebaudiosides A, D and X. The highly purified rebaudiosides A, D and X, are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: This invention relates to a cohesive thin liquid nutritional product comprising an aqueous solution of at least one food grade biopolymer selected from a group of molecules providing visco-elasticity, to the use of said product for promoting safer swallowing of food boluses in dysphagic patients and to a method for preparing the product.

Abstract: A biologically active food additive comprises an ecdysteroid medicinal herb, such as Rhaponticum carthamoides (5-70 wt. %), drone brood (1-70 wt. %), ascorbic acid (3.6-70 wt. %), vitamin E (0.05-30 wt. %), and vehicles, such as calcium stearate, talc, lactose (the balance). The additive contributes to increasing the muscle weight in athletes, maintaining testosterone level, and demonstrates anabolic, anticatabolic and potency enhancing effects.

Abstract: A method includes contacting yogurt whey with an enzyme to form a soluble fiber. An oligosaccharide product that includes inactive yogurt cultures is also described.

Abstract: A functional food composition comprising an edible or potable substance, a cross-linked edible matrix encapsulating the edible or potable substance, a probiotic, and a prebiotic, with the proviso that the edible or potable substance and the matrix do not both contain the probiotic or both contain the prebiotic. The encapsulated composition provides certain advantages in its transport, handling and consumption. The edible membrane matrix can be constructed to include edible particles that impart advantages to the performance of the membrane matrix, provide functional nutrition, health and well-being benefits, therapeutic treatment to the consumer, and/or enhance consumer gustatory experience. In particular aspects, the functional food composition provides nutritive and health benefits for disease treatment and prevention, and health maintenance through the incorporation of certain biologically active compounds in the edible substance and/or as particles in the membrane matrix.

Abstract: The invention relates to a method for preparing oil-containing whole muscle meat-based products or reconstituted meat-based products, comprising the steps of injecting a quantity of brine (a) into meat piece(s) and tumbling the injected meat piece(s) together with oil and a quantity of brine (b), wherein the quantity of brine (b) and the oil are simultaneously added into a tumbler/massager. Further, the meat-based products obtained by this method are described.

Abstract: The present invention relates to a method for preparing, by fermentation, lipid-rich compositions of microalga flour having optimised organoleptic properties, characterised in that the microalgae are cultured in a minimal culture medium.

Abstract: A froth beverage composition and a preparation method therefor are disclosed. The disclosed froth beverage composition contains a flavoring agent containing a milk element and/or an excipient, and a cellulose ether-based compound, wherein the solid content of the cellulose ether-based compound is about 1 part to about 5 parts by weight with respect to 100 parts by weight of the solid content of the flavoring agent.

Abstract: A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

Abstract: What is described is a method for preserving cooked or pre-cooked food, wherein the cooked or pre-cooked food is kept in a preserving chamber with a controlled atmosphere, substantially at atmospheric pressure and at a predetermined temperature in the range from 57.2° C. to 90° C., for a preservation time of more than at least 24 hours, and wherein the partial oxygen pressure in the chamber is kept below 10 kPa, by at least partially replacing the oxygen present in the chamber with another non-oxidizing gas which is introduced into the chamber.

Abstract: The present invention uses empty fruit bunch (EFB) and fiber so as to crush and cut over a crushing process, adds water, adds soluble sugar and protein and mixes the same in an appropriate ratio, compresses the same to remove air, seals and leaves the same alone at a temperature of approximately 25 DEG C for at least 30 days, and supplies process-completed products as fiber and energy feed for ruminants.

Abstract: An apparatus for applying a coating material onto the food products includes a machine having a machine framework provided with a conveyor framework for receiving a moving endless conveyor belt arranged to move food products thereon from an input end of the machine to an output end thereof. The machine framework is further configured with a coating material transfer arrangement for coating the food products during movement thereof on the conveyor belt and through the conveyor framework. A shaker assembly is mounted to the machine framework, and is configured with a set of opposed fixtures arranged to oscillate back and forth, and receive food products coated on the conveyor belt between the opposed fixtures and through the shaker assembly such that the coated food products are processed with a uniform coating material texture and released from the shaker assembly to the output end of the machine.

Abstract: The present disclosure describes methods of obtaining and/or deriving proteins from plants of the Nicotiana species and methods for incorporation of such proteins into various products. For example, a method for obtaining a protein-enriched material from a plant of the Nicotiana species or portion thereof is provided, comprising: extracting one or more proteins from the plant material into a solvent to form a liquid protein-containing extract; separating a solid extracted plant material from the liquid protein-containing extract; clarifying the liquid protein-containing extract to form a clarified protein-containing extract and a solids fraction; and treating the clarified protein-containing extract so as to provide a protein-enriched material comprising at least about 60% protein by weight.

Abstract: An apparatus for the formation of machine-made tobacco rods for use in the production of cigars. The apparatus includes a lower conveyor belt and an upper compression belt for receiving and compressing the stream of tobacco, the lower conveyor belt and upper compression belt driven by a plurality of pulleys; a pair of squeeze bars for compressing the tobacco in a direction perpendicular to the pair of transfer and compression belts, the pair of squeeze bars coated with a poly-condensated silicone or a polymeric silazane finish; a tongue for receiving the compressed tobacco, the tongue coated with a poly-condensated silicone or a polymeric silazane finish; and a short folder for folding a wrapper material around the compressed tobacco so as to form a continuous rod of tobacco for use in the production of cigars, the short folder coated with a poly-condensated silicone or a polymeric silazane finish.

Abstract: There is provided a smoking article comprising a tobacco rod, a filter and tipping material attaching the tobacco rod and the filter. The filter comprises a plug of filtration material that defines a furthest downstream end of the smoking article, the plug being surrounded by one or more filter wrappers. The tipping material includes a ventilation zone. The tipping material and the filter wrapper or wrappers have a combined thickness (t) perpendicular to the longitudinal direction of the smoking article, and the smoking article, at a location about the plug of filtration material, has a diameter (D SA) perpendicular to the longitudinal direction of the smoking article. The diameter (D SA) to thickness (t) ratio is less than about 80 and the filtration material extends to the furthest downstream end of the smoking article.

Abstract: A catalytically degradable plastic is described, with content of cellulose esters and also optionally of additives. A particular characterizing feature of this catalytically degradable plastic is that it contains a dispersed, catalytically active transition-metal-modified titanium dioxide.

Abstract: Embodiments described herein provide materials and methods for the absorption or filtration of various species and analytes. In some cases, the materials may be used to remove or reduce the amount of a substance in vapor sample (e.g., cigarette smoke).

Abstract: A smoking article, especially a smoking article in the form of a replaceable cartridge, pellet, or capsule for a water-pipe, includes a body of smoking material, such as tobacco or the like, and a heat source provided in the body for heating the smoking material, wherein the smoking article defines an airflow path for air to be heated by the heat source and to pass through the body of smoking material.

Abstract: A pouched product configured for insertion into the mouth of a user of that product is provided herein. The pouched product can include an outer water-permeable pouch defining a cavity containing a composition adapted for oral use and having a surface area, wherein the outer water-permeable pouch can include a nonwoven spunlaid web comprising a plurality of continuous filament heat sealable fibers.

Abstract: A smoking article is provided, including a combustible heat source having opposed front and rear faces; an aerosol-forming substrate downstream of the rear face of the combustible heat source; a first heat-conducting element including one or more radially inner layers of heat-conductive material overlying a rear portion of the combustible heat source; and a second heat-conducting element including one or more radially outer layers of heat-conductive material overlying at least a portion of the aerosol-forming substrate, such that the one or more radially outer layers of heat-conductive material do not overlie the one or more radially inner layers of heat-conductive material.

Abstract: An electronic smoking device comprises an elongate housing sleeve having a first end a second end and accommodating at least part of the following components: a battery (40) as an electric power source powering an electrically activatable atomizer including an electric heater and adapted to atomize a liquid supplied from a reservoir to provide an aerosol exiting from the atomizer, a puff detector (48) adapted to indicate an aerosol inhaling puff, and control electronics (42, 44) connected to the puff detector (48) and adapted to control the heater of the atomizer. At least part of the battery (40), the puff detector (48), the control electronics (42, 44) and/or the atomizer is mounted on an elongate insert (10) permitting lateral access and fitting into the housing sleeve via one of the ends of the housing sleeve.

Abstract: The present invention introduces a method for controlling the power of an electric vaporizer, i.e. an electronic cigarette. In the method, the resistance of the heating unit of the vaporizer is measured. The system includes a controller and a memory, and the latter comprises a table where values of resistances and their corresponding default voltage or power values are stored. Additionally, minimum and maximum limit values of the voltages or powers may be stored. Based on the measured resistance, a suitable power or voltage value is determined. The power source is set to feed the heating element according to the selection. The user may however set the voltage or power input smaller or larger through the input means, comprising button(s) and a screen; despite the resistance value, but set limit values are not allowed to be exceeded.

Abstract: An exemplary replaceable atomizing unit includes a liquid conducting body, a heating element in contact with the liquid conducting body, a holder, and a press fit element. The holder is configured for supporting the liquid conducting body. The holder includes an open end. The press fit element is coupled with the open end. The press fit element and the holder cooperatively define an atomizing chamber. The heating element is received in the atomizing chamber. The open end defines a gap for accommodating the liquid conducting body. At least one part of the liquid conducting body extends along the gap outside of the atomizing chamber. The atomizing unit further includes a resilient component nesting the open end, and the resilient component is tightly pressed against the liquid conducting body by the press fit element.

Abstract: Radically improved devices, systems, and methods make it convenient to exchange flavoring or active species with ease and without mixing of previously loaded mixtures. Devices, systems, and methods for introducing any species desired for consumption into e-cigarette vapors without heating them, thus avoiding excessive pyrolysis or degradation to those ingredients. Safer alternatives to current (pods) e-liquid containers and devices, making them NON-accessible to children, and making risk of harmful exposure to liquid nicotine eliminated mitigated or extenuated, are offered along with modular disposable components, to create a new state of the art.

Abstract: An electronic cigarette includes a first housing and a second housing detachably connected to the first housing. A battery and a controller are provided in the first housing. A first electrode assembly and a light-emitting unit electrically connected with the controller are provided at an end of the first housing. A smoke vent inserted into and cooperating with the smoke device for water storage is provided at an end of the second housing away from the first housing. At least two atomizers arranged coaxially are detachably inserted into the second housing. Since multiple atomizers are provided coaxially, the amount of smoke atomized by the electronic cigarette is increased effectively. When the light-emitting unit is working, the user can check the remaining amount of cigarette liquid in the electronic cigarette at any time. An electronic hookah is further provided.

Abstract: An atomization assembly and an electronic cigarette are provided by the present application, the atomization assembly includes a liquid storage assembly and an atomization core assembly. The liquid storage assembly includes a liquid storage sleeve and a vapor pipe. The atomization core assembly includes an atomizing seat and an electric heating wire element. One end of the atomizing seat is covered with a cup cover, and an opening of the liquid storage chamber is covered by an end surface of the cup cover. A liquid guiding hole is provided at an area of the end surface of the cup cover, and a vapor hole is provided at an area of the end surface of the cup cover. A liquid guiding plate is provided at one side of the end surface of the cup cover. Thus, the liquid storage assembly and the atomization core assembly can be easily assembled.

Abstract: An electric heating wire winding device and a method for manufacturing an electric heating wire element are provided by the present application. The electric heating wire winding device includes a connection assembly, a delivering assembly and a wire winding assembly. The wire winding assembly includes a first clamping component, a second clamping component, a first rotating component, a second rotating component, a first power device, a second power device and a third clamping component. When the electronic wire with the first preset length connected to the free end of the electric heating wire rotates together with the liquid guiding rope and they are moved in an axial direction of the liquid guiding rope away from the first clamping component, the electric heating wire is winded around the liquid guiding rope. The method for manufacturing an electric heating wire element according to the present application improves the working efficiency.

Abstract: A portable, personal storage and carrying case for an e-liquid e-cigarette PV which is operable to re-fill the PV with e-liquid if the PV is inserted, fully or in part, into the case, whilst maintaining the PV whole and intact.

Abstract: A portable, personal storage and carrying case for an e-liquid e-cigarette PV which is operable to re-fill the PV with e-liquid if the PV is inserted, fully or in part, into the case, whilst maintaining the PV whole and intact.

Abstract: Disclosed herein is an undergarment with a self-orienting, integrated, conformable hip protection pad.

Abstract: A maternity garment, which provides mild support to shape a woman's body and to act as a suspender for bottoms such as pants, shorts, or skirts that may be ill fitting due to body changes as a result of pregnancy, wherein the preferred garment has at least one shoulder strap, a belly panel, a hip band, two side panels, and a back panel, and is made of high performance fabric with varying degrees of compression.

Abstract: An apparatus selectively attaches a physiologic sensor pod to an article of apparel or clothing, wherein the sensor pod includes a housing having a top surface, a bottom surface, a peripheral surface, and a groove extending around the peripheral surface. In an embodiment, the apparatus comprises an elastic ring having an inner circumference slightly smaller than an outer circumference of the groove in the outer circumference of the sensor pod. The apparatus can also include a slit extending from an outer circumference of the elastic ring toward, but not all the way to, the inner circumference of ring, wherein a portion of fabric is insertable into the slit, at which point, a peripheral portion of the elastic ring can be sewn or otherwise attached to the fabric. In another embodiment, the adaptor includes a support ring adapted to be sewn to the elastic ring with a portion of fabric therebetween.

Abstract: A clothing article has a waist, a seat, pant legs, foot coverings disposed at the end of the pant legs, each foot covering having a toe, heel, sole and top formed to accept a human foot, the foot covering having a length, and a width varying at different points along the length, an opening in one or more of the toe, heel, sole or top of the foot covering, the opening having a length having a first edge and a second edge, and a width between a third edge and a fourth edge, a first flap of material joined to the foot covering along the third edge and along at least a portion of the first and the second edges, a second flap of material joined along the fourth edge and along the first and the second edges, the second flap of material overlapping the first flap of material.

Abstract: An upper body article of clothing has a hood and a pump for filling an airtight inflatable inner space in the hood with air or other gas. The inflatable inner space extends along parts of the hood around the neck and over the head of a person wearing the article.

Abstract: A towel for use after a shower, a bath, or a swim. The towel is arranged to stay closed about a wearer's body and at the same time allows his or her hands to be free. The towel affords the wearer privacy when changing clothing, for example, in a locker room. Also, when tied about the wearer, the towel allows him or her to sit comfortably on hot ground at the beach or other outdoor swim area. The towel can also be worn as a garment with an attractive and elegant appearance, and serve a number of other useful and desirable functions.

Abstract: A convertible garment includes an item of clothing and a closure mechanism. The item of clothing includes a front bottom hem and a back bottom hem. The closure mechanism includes a first side and a second side secured to the front bottom hem and the back bottom hem, respectively. The item of clothing functions as a bag when the closure mechanism is closed.