Abstract: This can provide a volatile disinfectant produced by bubbling ozone gas into a volatile solvent, the volatile solvent containing at least one volatile liquid paraffin, one volatile silicone oil, or a mixture thereof as a base under stirring the volatile solvent to thereby allow the volatile solvent to contain the ozone gas, the volatile disinfectant characterized in that, when applied to an object, the volatile disinfectant inactivates pathogens on the object and then volatilizes from the object.

Abstract: Provided is a method for producing a one-liquid stabilized hypobromous acid composition which contains substantially no bromate ions, has excellent sterilization performance, exhibits almost no corrosiveness relative to metals, and displays excellent storage stability. This method for producing the stabilized hypobromous acid composition includes a step in which a reaction is induced by adding, under an inert gas atmosphere, bromine to a mixed solution including water, an alkali hydroxide, and sulfamic acid, wherein the proportion of bromine added is not more than 25 wt % relative to the total weight of the composition.

Abstract: An attractant and distance marking device for indicating predetermined distances from a hunting position, includes a solution having a dispersing agent and a suspension suspended in the dispersing agent. The suspension includes base paint, animal attractant, and pigment. A pressurized aerosol container has a body portion defining a sealed interior space and has an actuator, the interior space housing the solution, the actuator being configured to selectively disperse the solution from the interior space. The solution further includes an effective amount of thickening agent sufficient such that the solution has a consistency capable of adhering to environmental structure when dispersed from the interior space.

Abstract: A paraffinic spray oil and a method of using the same for controlling turfgrass pests is disclosed. The spray oil comprises paraffinic oil and a quick break emulsifier formulated as an oil-in-water (O/W) emulsion for use. The paraffinic oil and emulsifier are present in a weight ratio ranging from about 95:5 to about 99.95:0.05, preferably from about 98.5:1.5 to about 99.9:0.1. When applied to turfgrass, the O/W emulsion quickly releases the oil phase upon application to the turfgrass to contact pests thereon. When provided at sufficient paraffinic oil dosages, generally at least about 0.5 gal oil/acre and preferably in the range of about 0.5 gal/acre to about 60 gal/acre, the spray oil is effective in controlling a variety of turfgrass pests, particularly insect and fungal pests, with little or no phytotoxic effects. Further, use of the spray oil as indicated for controlling turfgrass pests also enhances the growth of turfgrass.

Abstract: Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Abstract: A limonoid composition for the prevention and control of marine ectoparasites on fish is provided herein. Said composition comprises at least one limonoid selected from the group consisting of azadirachtin, salannin, meliantriol, karanjin, and nimbin or is an extract from Neem, Milletia pinnata, or Azadirachta indica. Said composition may be deposited on a polymer which is in the form of a net or cage. Alternatively, said composition may be incorporated into a fish feed.

Abstract: A baking tray for holding ice cream cones or similar objects. The baking tray includes a rectangular panel having a pair of legs extending from opposing sides thereof, wherein the legs serve to dispose the rectangular panel in a horizontal orientation and in an elevated position. The rectangular panel further includes openings thereon arranged in a grid pattern, wherein the openings are sized to receive a portion of an ice cream cone or similar object therein so as to support the ice cream cones in an upright orientation. The rectangular panel also includes a pair of handles extending from opposing sides of the rectangular panel to assist the user when transporting the baking tray.

Abstract: An absorbent food pad in which the rate of release of carbon dioxide is controlled through either or both the chemistry and architecture of the absorbent food pad. In a preferred embodiment, the absorbent food pad has two carbon dioxide generation systems.

Abstract: An antimicrobial composition, a process of making the composition, and a method of using the composition for attaining a longer shelf life for poultry. The antimicrobial composition comprises buffered vinegar (BV) and lauramide arginine ethyl ester (LAE).

Abstract: The invention achieves control over mixing controlled atmosphere storage of fruit vegetables by preparing an air-conditioned cold store, selecting fruits and vegetables, precooling, and stacking. Fruits and vegetables, upon pickup. are precooled to 9-11° C. in a vacuum pre-cooler for 12-24 hours. They are then stacked in a controlled atmosphere storage house. O2, CO2, N2 and Ar with different proportions are used for modified atmosphere packaging. The invention can extend the storage of mixing storage of various kinds of typical fruits and vegetables to more than 50 days, during which the fruits and vegetables are maintained in good color and flavor and have higher peroxidase, superoxide dismutase, catalase and cellulose activity; also, accumulation of hazardous substances such as superoxide anion free radical, hydrogen peroxide and malonaldehyde is effectively reduced, the retention rate of Vc is up to 80%-90%, and the weight loss ratio can be controlled to be below 8%.

Abstract: A produce ripening chamber is described which comprises an air conditioning system for circulating air through the chamber and regulating the air temperature and a doping system for regulating the concentration of a ripening agent in the recirculated air. The chamber 10 has a floor 12, a ceiling 14 and side walls 16 extending between the floor 12 and the ceiling 14. At least one kerb 20 is arranged on the floor for spacing a pallet 24 resting on the floor 12 from a side wall 16 and a duct 18 arranged is at the ceiling end of the latter side wall 16 to seal against the side facing the latter side wall of an upper produce box supported by the pallet. In this way, an air flow channel 30, 32 is defined between the boxes 20 stacked on the pallet 24 and the side wall 16.

Abstract: The present invention relates to processes for providing creamer compositions with enhanced coffee taste and/or coffee aromas. In addition the invention relates to the use of such creamer compositions in coffee mixes.

Abstract: Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving of sweetened soluble beverage component.

Abstract: A chocolate contains 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 40 mass % of triacylglycerol containing constituent fatty acid of 6 to 10 carbons. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 40 mass % of triacylglycerol containing constituent fatty acid of 6 to 10 carbons; and subsequently cooling and solidifying the tempered chocolate.

Abstract: A machine for simultaneously making first and second liquid or semi-liquid products includes a first stirrer operating on a first container and a second stirrer operating on a second container. A thermodynamic heat treatment system includes a circuit filled with a heat exchanger fluid, a compressor operating on the fluid, a first heat exchanger affected by the fluid to exchange heat with the first container, and a second heat exchanger affected by the fluid to exchange heat with the second container. A first device for adjusting the flow rate of the fluid allows adjustment of the thermal power exchanged by the first heat exchanger. A second device for adjusting the flow rate of the fluid allows adjustment of the thermal power exchanged by the second heat exchanger. A control unit controls the first and second devices as a function of a measured operating parameter of the machine.

Abstract: A system, machines and consumables for the preparation of portioned amount of a cooled edible product constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.

Abstract: The present disclosure relates to a flowable edible product dispensing apparatus, comprising: a programmable controller; a touchscreen interface including an indicator of at least one edible item for selection, the operator interface in communication with the programmable controller a dispensing system in communication the operator interface; the programmable controller, being wirelessly connected to the interne, and being operable to associate the at least one edible item with the least one flowable edible and/or inedible product; and the dispensing system dispenses an amount of the at least one flowable edible and/or inedible product associated with the selected edible item when the at least one edible and/or inedible item is selected.

Abstract: According to the present invention, a method for recovering useful fish meat proteins from waste water generated during fish paste or fishmeal production is provided. The provided is a method for recovering water-soluble proteins from fish paste leaching waste water or stick water, comprising: adjusting the pH of fish paste leaching waste water or stick water to 4.5-5.5 to insolubilize water-soluble proteins; heating the insolubilized proteins to 30° C. to 90° C. to cause the proteins to flocculate so as to form flocs; subjecting the flocs to solid-liquid separation using a decanter centrifuge during heating; and recovering proteins in the form of solid content.

Abstract: Embodiments herein related to multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (e.g., immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component.

Abstract: Dietary compositions for ingestion by ruminants and methods for feeding the dietary compositions to ruminants are disclosed. The dietary compositions may include ruminant feed products having at least one saturated fatty acid component including at least about 90% of a palmitic acid compound. The ruminant feed product may be fed to the ruminant according to a feed program that is based on physical characteristics and/or a time period associated with the ruminant. For example, an amount of the ruminant feed product fed to the ruminant may be based on the calving cycle and/or lactation cycle of the ruminant and one of a body weight or a milk yield of the ruminant. Ingestion of the ruminant feed product by a ruminant according to the feed program may increase the milk yield and/or the milk fat content of milk produced by the ruminant.

Abstract: An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer, water, and a combination of anthocyanins and turmeric. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety.

Abstract: Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness. Low density and low harness may make the kibble texture easier or more pleasant to chew or swallow.

Abstract: Formulation choices and/or process parameters can be used to modify the texture of extrusion cooked food products. Interactions between formulation choices and process parameters may be used in concert to produce extrusion cooked food products of low density and low hardness. Low density and low harness may make the kibble texture easier or more pleasant to chew or swallow.

Abstract: This method for producing cooked fresh pasta with a sauce involves: a fresh pasta preparation step of preparing a dough by adding water to a raw material flour, obtaining a fresh pasta by extruding the dough at a pressure of from 35 to 100 kgf/cm2, and subjecting the fresh pasta to a dry heating treatment to adjust the mass of the fresh pasta after the treatment to 80 to 97 mass % with respect to the mass of the fresh pasta before the treatment; and a cooking step of obtaining cooked fresh pasta by boil-cooking or steam-cooking the fresh pasta after the dry heating treatment. Preferably, the raw material flour contains an emulsifier, and a flour material including wheat flour as a main component; and the content of the emulsifier is from 0.2 to 2 parts by mass with respect to 100 parts by mass of the flour material.

Abstract: A frozen ready-made polenta in the form of frozen granules or flakes with a greater dimension of 1-60 mm and an average weight ?6.0 g, homogeneous in size and able to be thawed and/or heated rapidly to produce polenta having texture and organoleptic characteristics of freshly cooked polenta; a process for producing a frozen ready-made polenta in the form of granules or flakes, comprising steps of: providing a traditional polenta at a temperature ?40° C.; dividing it into semifinished products in the form of granules or flakes; deep-freezing the semifinished products by keeping them into a bath of a liquid at a temperature of ??30° C. for a first time interval, thus obtaining partially deep-frozen granules or flakes of polenta; subjecting such granules or flakes for a second time interval to a second deep-freezing step at a temperature between ?90° C. and ?30° C., thus obtaining deep-frozen granules or flakes of polenta.

Abstract: This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed.

Abstract: Provided are a novel compound useful for adjusting sweetness or saltiness or inhibiting ENaC, and use thereof. An octenyl sulfate ester of the following Formula (1) or a salt thereof, wherein the wavy line represents any one of cis- or trans-configuration.

Abstract: The present invention primarily relates to 1H-pyrrole-2,4-dicarbonyl- derivatives of Formula (I) wherein R1, R2, R3, Z. Z? and J are as defined in the description, to mixtures thereof and to the use thereof as flavoring agents. The compounds in accordance with the present invention are suitable for producing, imparting, or intensifying an umami flavor. The invention further relates to flavoring mixtures, compositions for oral consumption as well as ready-to-eat, ready-to-use and semifinished products, comprising an effective amount of the compound of Formula (I) or of a mixture of compounds of Formula (I) and to specific methods for producing, imparting, modifying and/or intensifying specific flavor impressions.

Abstract: Methods of preparing highly purified steviol glycosides, particularly rebaudiosides A, D and M are described. The methods include utilizing recombinant microorganisms for converting various staring compositions to target steviol glycosides. In addition, novel steviol glycosides reb D2 and reb M2 are disclosed, as are methods of preparing the same. The highly purified rebaudiosides are useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: A sweetener composition comprising: at least one high potency sweetener; and at least one anti-foaming agent, wherein the at least one high potency sweetener contains hydrophilic and hydrophobic structural moieties.

Abstract: Sweetener compositions including at least 3% Rebaudioside N by weight based on the total weight of sweetener campounds in the sweetener composition are disclosed. The sweetener compositions are used to prepare sweetened compositions including food, beverages, dental products, pharmaceuticals, and nutriceuticals. Disclosed are methods of preparing sweetener compositions and sweetened compositions including Rebaudioside N, providing improved sweetener flavors, including providing a sugar-like flavor and temporal profile to sweetener and sweetened compositions.

Abstract: A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobic structural moieties; and used in an amount below its sweetness threshold.

Abstract: A nutritional plan based on a person's individual genetic APO E genotype, which has been shown to be the number one gene affecting diet, cholesterol, heart disease, vascular dementia, Alzheimer's disease, and chronic illness, possibly autism, Parkinson's disease, and other neurological diseases, and that focuses on the right percentages of macronutrients for each individual's genetic type, is disclosed.

Abstract: The present invention is directed to concentrated liquid human milk fortifiers using extensively hydrolyzed casein as a protein source, a stabilizer system comprising octenyl succinic anhydride modified corn starch in combination with a low acyl gellan gum, and the carotenoid lutein.

Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

Abstract: Homeopathic water compositions are described, as well as beverage articles for making drinking water formulations with such compositions. One such beverage article includes a water bottle, and a dispensing cap adapted to be secured to the water bottle. The dispensing cap contains dried homeopathic composition-coated sucrose or sucrose/starch particles that are dispensable into water in the water bottle by user actuation of the dispensing cap, to constitute the homeopathic water formulation for consumption.

Abstract: A method of pascalizing foodstuffs using a blockless high pressure processing (HPP) machine is used to kill bacteria, viruses, molds, etc. in foods in order to extend shelf life without preservatives. In order for the method to be performed, an externally-frame, a tubular shell, a first plug, and a second plug are provided as components of the HPP machine. The tubular shell is used to hold foodstuffs which are to be pascalized. The first plug and the second plug are placed onto either end of the tubular shell to form a pressurable vessel. In order for the pressurable vessel to stay intact during the pascalization process, the pressurable vessel is placed within the externally-bracing frame. As water is pumped into the pressurable vessel, the first plug and the second plug move outward and rest against the externally-bracing frame, instead of blocks which would otherwise be used.

Abstract: A food forming and shaping device. The food forming and shaping device may comprise: a mixer, forming and shaping portion, and cutter. The mixer may comprise: at binder container, a cereal base container, and a hopper. The binder container may store and dispense a binder to the hopper. The cereal base container may store and dispense a cereal base to the hopper. The hopper may mix the cereal base and the binder to create the food mixture. The hopper may pour the food mixture onto a mixing surface of the frame. The forming and shaping portion may comprise: a frame; rollers, motors, pistons, and top mixing surface. The rollers may be rotatably connected to the frame and may be adjacent to one another. The motors may actuate the rollers, such that the motors may actuate the feed roll heads in the same direction. When the food mixture is placed onto the top mixing surface, the shoulder plate may move the food mixture to the rollers.

Abstract: This invention relates to nicotine microparticles formulations made with the help of a diketopiperazine compound, in particular fumaryl diketopiperazine (FDKP). The invention relates to the various types of microparticles that can be made, in particular nicotine-coated and nicotine-loaded microparticles. The invention further relates to the various methods that can be used in making the microparticles. One particular method involves making FDKP microparticles which are further surface-coated with nicotine. Another particular method involves mixing nicotine with FDKP2? and/or FDKP and then forming microparticles which contain nicotine throughout their volume. The invention also relates to the use of this microparticles in tobacco related therapies, such as tobacco replacement or tobacco withdrawal.

Abstract: Improved vaping fluids for energy boos, relaxation, appetite and other functions contain active ingredients combined with cyclodextrin to enhance absorption and avoid irritation. Active ingredients include caffeine, theophylline, yerba mate and valerian as well as taurine, carnitine and L-tryptophan. The active ingredients are combined with an aqueous solution of hydrophilic solvents (such as glycerin or propylene glycol) as well as traces of scents or flavors.

Abstract: A wrapper for a smoking article includes a web; and a patterned deposit on at least a portion of one surface of the wrapper, wherein the patterned deposit comprises catalyst particles. The patterned deposit can include a nanoparticle catalyst that is capable of catalyzing the conversion of a constituent gas component in the mainstream and/or sidestream smoke of the smoking article. The constituent gas component can be carbon monoxide and/or nitric oxide and the catalyst particles can be iron oxide. Also provided is a smoking article comprising a tobacco rod having a wrapper formed around the tobacco rod, the wrapper including a patterned deposit on at least a portion of one surface of the wrapper. A method of making the wrapper and a method of making a smoking article utilizing the wrapper are also provided.

Abstract: A cigarette paper is disclosed that has at least one treated area to which a composition that contains filler particles or a mixture of filler particles is applied. The diffusion capacity thereby in the at least one treated area is less than in an untreated area of the cigarette paper, wherein at least 20% by weight, preferably at least 50% by weight and particularly preferably at least 70% by weight of the filler particles in the treated area are formed by a filler with a flaked shape or a filler with a cubic shape. Additionally or alternatively, a filler with a scalenohedral or rhombohedral crystal structure can be used, as long as the particle size distribution is selected appropriately.

Abstract: A Hookah Heat Management Accessory comprising a base plate configured to rest on the tobacco bowl sitting on the top of a Hookah and which conducts heat from charcoal, or other heat source, to the tobacco beneath it; an insulating wall connected to the base plate; an inner lid that mates to the aforementioned wall piece; and an outer lid that is loosely attached to the inner lid allowing for rotation, ventilation, and thermal regulation.

Abstract: A case with a decorative external surface, wherein a hollow, durable cylindrical compartment is provided to store an e-cigarette, covered by a magnetic, flip-top cap comprises a carrying case for an e-cigarette. The case is provided in a range of sizes to fit any e-cigarette, and provides an external clip, enabling the user to secure it to a belt, the edge of a pocket, or the shoulder strap of a backpack, purse, or similar accessory.

Abstract: A tobacco pouch with a front panel and a back panel, which are connected with one another via a first folding line at a first lateral edge, via a first connecting means at a second lateral edge, and via a second connecting means at a lower edge, a strip-shaped, openable first closure running along an upper edge from the first folding line to the first connecting means, sealing an opening, and at least one strip-shaped, openable second closure located in between the first closure and the second connecting means and miming from the first folding line up to the first connecting means, dividing the inside of the tobacco pouch into at least two chambers.

Abstract: An electronic cigarette comprising an outer sleeve pipe (1) and a light cap (2) arranged at one extremity of the outer sleeve pipe (1). A snapping-connection structure is provided on the light cap (2). The snapping-connection structure is either a snapping-connection part (23), a snapping-connection piece (4) or a snapping-connection ring (5). An insertion part (22) is arranged within the outer sleeve pipe (1). The snapping-connection part (23) extends from the outer wall of the insertion part (22) towards the inner wall of the outer sleeve pipe (1). The light cap (2) is snappingly connected with the outer sleeve pipe (1) via the snapping-connection part (23).

Abstract: A battery component and an electronic cigarette are disclosed. The battery component comprises an outer sleeve pipe and a battery. The battery comprises a first electrode and a second electrode. The battery component also comprises a first charging electrode-arranged at an one end of the outer sleeve pipe and electrically connected to the first electrode, and a second charging electrode arranged on the outer wall of the outer sleeve pipe and electrically connected to the second electrode. The beneficial effect of implementing the present invention is that: the battery component employs the first charging electrode arranged on one end of the outer sleeve pipe and the second charging electrode arranged on the outer wall of the outer sleeve pipe, when charging the battery component, only the first charging electrode and the second charging electrode need to be inserted into a charger, thus conserving charging operation time.

Abstract: A vaporizer may include a battery housing and a cartomizer connectable to the battery housing. A battery may be housed within the battery housing. The cartomizer may have a cartomizer body dimensioned to hold a vaporizable substance. The cartomizer may also include a heating element to heat the vaporizable substance. A cutoff device may be connectable to the heating element to disrupt the heating element.

Abstract: An atomization assembly and an electronic cigarette with the atomization assembly. The atomization assembly comprises an oil guide member, a heating member wound round on the oil guide member, and a first electrically-conductive connecting member and a second electrically-conductive connecting member are being connected with two ends of the heating member respectively; the heating member includes at least one plane, and one plane in the at least one plane is attached to and wound towards an outside surface of the oil guide member with a close fit. Since the heating member is designed with at least one plane and the plane is wound towards an outer surface of the oil guide member, the contact area between the heating member and the oil guide member is increased so that the amount of atomization generated per unit time is improved, the atomization effect is improved, and user experience is enhanced.

Abstract: An atomization assembly and electronic cigarette are provided. The atomization assembly is used for combining with a battery assembly to form an electronic cigarette. The atomization assembly comprises an outer sleeve (1), and a suction nozzle cover (2) inserted at one end of the outer sleeve (1). A sealing component (3), which is fixedly connected to the suction nozzle cover (2), is provided and protrudes radially from a circumferential outer side wall of the suction nozzle cover (2). The hardness of the sealing component (3) is smaller than that of the suction nozzle cover (2). The suction nozzle cover (2) is integrated with the sealing component (3) into one piece by double-shot molding, so that the suction nozzle cover (2) has a sealing function. A gap between the engagement surfaces of the suction nozzle cover (2) and the outer sleeve (1) is sealed, thereby preventing leakage.