Abstract: The invention relates to an apparatus for removal of pin bones from fish meat, preferably from a fillet of white fish, comprising a frame for supporting a drive device and a rotatably driven member driven by drive device, the rotatably driven member being provided with engagement means, and a counter pressure element for providing a clamping function between the counter pressure element and the rotatably driven element. The rotatably driven member has a curved convex engagement surface directed towards the fillet and adapted to match the shape of said fillet where the pin bones are located when the fillet is lying on a flat surface.

Abstract: Provided, is a fully integrated system to monitor and control carcass weight to minimize weight loss in carcasses during the chilling cycle. This will be accomplished by incorporating a load cell and a radio frequency identification device on the trolley operating on the elevated track system extending through the packing plant, including the carcass chilling rooms. This method and apparatus will provide the needed location and weight data to control a water spray system to maintain a constant carcass weight during the entire chilling cycle.

Abstract: The process for producing a frozen fish meat for producing a frozen red fish meat, includes: a freezing step of cooling a red fish meat and freezing a whole of the red fish meat including a superficial layer and an inner core part; a superficial layer thawing step of heating the red fish meat frozen in the freezing step from an outer side to thaw the superficial layer of the red fish meat; and a refreezing step of stopping heating the red fish meat after the superficial layer is thawed in the superficial layer thawing step, and then refreezing the superficial layer of the red fish meat at a lower freezing speed than a freezing speed in the freezing step.

Abstract: Methods of high pressure processing of food products are provided. The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf life and/or the usable life of ready-to-eat food products. Exemplary food products include ready-to-eat deli style meats such as beef, turkey, or ham products. The secondary inhibitor can be an organic acid or consumable salt thereof. In some embodiments the secondary inhibitor is acetic acid, e.g. vinegar. High pressure processed food products are also provided. The food products can have a longer shelf life, a longer usable life, and can be safer for human consumption that conventional high pressure processed food products.

Abstract: A composition includes hesperdin and/or a Lamiaceae extract wherein a majority of the volatile components have been removed from the Lamiaceae extract. A method for applying the composition to a food such as meat, fish or poultry, including processed and fresh or unprocessed meat, poultry and fish is also provided.

Abstract: A composition includes Punica extract and a Lamiaceae extract, wherein a majority of the volatile oil components have been removed from the Lamiaceae extract. A method for applying the composition to a food which includes but is not limited to fresh/unprocessed and processed meat, fish or poultry is also provided.

Abstract: A method to prevent decomposition and insect infestation during animal dressing includes the steps of killing of wild game and providing an anti-decomposition fluid. The anti-decomposition fluid comprises citric acid and water. The fluid is sprayed on the wild game as the wild game is being dressed to prevent growth on meat exposed during the dressing process.

Abstract: An edible, aqueous emulsion coating is particularly suitable for coating washed or pasteurized chicken shell eggs to extend shelf life in high humidity climates. The edible, aqueous emulsion coating includes paraffin and carnauba wax as well as hydrophobic means for maintaining the integrity of the dried, emulsion coating over the entire surface of the shell of the chicken egg even when the coated chicken egg is in humid environments having a dew point exceeding 85° F. A suitable hydrophobic means is high-density, food-grade polyethylene.

Abstract: An oxygen concentration in the interior of a container is detected by an oxygen concentration detection sensor. If the oxygen concentration detected by the oxygen concentration detection sensor is higher than that of a gas mixture, the container is supplied with the gas mixture having an oxygen concentration lower than that of the outside air and higher than a target concentration. The oxygen concentration in the interior of the container is reduced to the vicinity of the oxygen concentration of the gas mixture by supplying the interior of the container with the gas mixture, and then is further reduced to the target concentration by respiration of plants. This appropriately controls the oxygen concentration in the interior of the container, and reduces a decrease in the degree of freshness of the plants.

Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.

Abstract: Reduced sodium cheeses and methods for making same are provided. The methods include adding rennet to inoculated milk without a delay from inoculation or with less of a delay from inoculation relative to known methods. The rennet is added to the milk within five minutes after addition of the bacteria, preferably within one minute or simultaneously. The methods use a higher pH at inoculation and/or at cutting and draining of curds to enable a reduction in the amount of sodium chloride added to the curds and thus accelerating the ripening of cheese. Delayed acidification achieved by extending a later stage of processing can obtain a similar final pH relative to known methods. The cheeses have reduced sodium without affecting the flavor profile of the cheese.

Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.

Abstract: Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: The present invention relates to an edible lipid composition comprising olive oil and a stearidonic acid component (SDA component) comprising high amounts of SDA, such as at least 6% by weight SDA.

Abstract: The present invention relates to a process for the mitigation of 2-MCPD, 3-MCPD, esters thereof and glycidyl esters in vegetable oil comprising the steps of a) subjecting the vegetable oil to one or more refining steps and b) subjecting the refined vegetable oil from step a) to a vacuum distillation at about 200-280° C. and at pressure of about 0.0001-3.0 mbar.

Abstract: The present disclosure provides structured lipids (SLs) and mixtures of SLs including structured triacylglycerols (TAGs), methods of producing the SLs, products including the SLs and methods of making the products.

Abstract: The present application discloses systems and methods for making confectionery products in which the product is formed in a cavity that forms part of the packaging for the product. In one embodiment the product is formed in film cavities (180) vacuum-formed into a carrier film (144) that is secured to a platen (124) from the forming step until the film cavities (180) are sealed. In another embodiment, the carrier film (144) is transported through the process via a continuous web.

Abstract: The present invention relates to a method for forming a chocolate product (1), wherein the method comprises the following steps: the supply of a sheet (2) of edible material; the punching of a part (3) from the supplied sheet of edible material; the placement of the punched-out part (3) in a chocolate holder (5), and the application of one or more fillings to the punched-out part (3) provided in the chocolate holder (5).

Abstract: A system for manipulating the viscosity of confection compositions is provided including an electrical field generator, an electrical field applicator, and a viscosity manipulation chamber; wherein the electrical field generator generates an electrical field with a strength of from about 3 kilovolts/cm to about 25 kilovolts/cm; and wherein the electrical field applicator applies the electrical field to the viscosity manipulation channel continuously and in a direction that is parallel or perpendicular to a flow of a confection composition located in the viscosity manipulation chamber; and wherein the confection composition has a protein content of from about 4% to about 9%. Confection compositions manipulated according to the system of the invention have an average particle size of between about 0.1 and 100 micrometers.

Abstract: DISPOSITION INTRODUCED IN ICE-CREAM BAR MACHINE, designed as equipment capable of performing the molding, freezing, and unmolding of ice-creams bars, belonging to the field of food items. The current state of the art ice-cram bar machines have a tank full with a fluid kept at low temperatures, with a mechanical shaker, which moves the referred fluid, thus freezing the mixture of ice-cream bars within the stainless steel molds immersed in this tank; during this process, the sticks that will be part of the final product are inserted. After freezing, the molds are removed from the freezing tank and inserted into a tank filled with hot water for unmolding, extraction and later packing.

Abstract: The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.

Abstract: The application relates to a process for the production of granules optimized for feed use containing amino acids and optionally constituents of the fermentation broth for use as feed additives, the granulation being carried out in a stationary or circulating fluidized bed, an aqueous suspension or an aqueous solution of the amino acid being sprayed in a granulation chamber containing a fluidized bed, the drying gas flow on flowing into the granulation chamber having a temperature of 120 to 450° C. and a water vapour content of more than 16 g of water/kg of drying gas.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: In some aspects, the present disclosure relates to a method of hydrolyzing a polysaccharide to obtain the corresponding saccharides using an amino acid solution. In some embodiments, the present disclosure provides a method of using an amino acid salt such as hydrogen glycine in a solution to obtain a monosaccharide such as glucose, xylose, or fructose.

Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product, a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.

Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.

Abstract: An internal mix atomizing spray nozzle assembly for preparing a spray-dried lipid and protein component-containing composition includes a fluid nozzle with a liquid flow passage having a liquid discharge opening directed into a mixing chamber, a spray tip comprising the mixing chamber and having at least one discharge orifice at a free end, an air supply system comprising an annular air flow passage arranged at least essentially coaxial to the liquid flow passage and having an annular air discharge opening directed into the mixing chamber. The annular air flow passage may be cylindrical with a constant cross section.

Abstract: The present invention provides a food composition that makes it possible to effectively conduct mastication and swallowing training. The food composition contains a starch, a gelling agent, a paste, and water, the amount of the water contained in the composition being 65 wt % or more and less than 90 wt %, the total amount of the starch, the gelling agent, the paste, and the water being 85 to 100 wt %, the composition having a fracture stress of 20,000 to 70,000 N/m2.

Abstract: The method for producing kaki-age includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient; and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass % or less. The oil temperature in deep-frying is preferably from 135° C. to 155° C. inclusive. The heating treatment may include a hot-air drying treatment, and in that case, it is preferable to dry the deep-fried ingredients (kaki-age) with hot-air at a temperature within a range above 120° C. and equal to or below 160° C.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) wherein R1 is selected from C6-C13 alky, and C9-C13 alkenyl, and R2 is selected from —CH2-phenyl, —CH2-1H-indole, —CH2-phenol, and —CH2-imidazol, useful in modifying flavours.

Abstract: This disclosure relates to flavour modification and to compounds of formula (I) or edible salts thereof, wherein R1 is selected from C6-C20 alkyl, and C9-C25 alkenyl, and i) R3 and R4 are hydrogen and R2 the residue of a proteinogenic amino acid; ii) R2 and R3 are methyl and R4 is hydrogen; or R4 is hydrogen and R2 and R3 form together with the carbon atom to which they are attached cyclopropyl; iii) R2 is hydrogen, and R3 and R4 together are —CH2—CH2—CH2— useful in modifying flavours.

Abstract: An enhanced sweetener made from granules of a carrier, such as sucrose, embedded with molecules of a high potency sweetener, such as stevia extract. The process for making the enhanced sweetener involves dissolving the high potency sweetener in warmed water and mixing the resulting solution with the heated carrier. The resulting slurry is then dried, optionally under reduced pressure. The apparatus for producing the enhanced sweetener includes one or more heated agitators connected to a heated, airtight blender, which can be evacuated with a vacuum pump. The result is an enhanced sweetener with a homogenous distribution of high potency ingredients that retains the functionalities of sugar necessary for food preparation, improves the spreading of the sweetness throughout the food, and reduces aftertastes. Other high potency ingredients and carriers may also be used in the process.

Abstract: The present invention is directed to rhodoxanthin formulations, whereby the rhodoxanthin is embedded in a matrix of a protective hydrocolloid, the protective hydrocolloid being preferably a modified food starch. The present invention is further directed to the manufacture of such formulations as well as to their use for colouring beverages, food or pharmaceutical compositions, whereby the rhodoxanthin formulations impart an intense red colour to those coloured beverages, food or pharmaceutical compositions. The beverages, food or pharmaceutical compositions which comprise the rhodoxanthin formulations are further aspects of this invention.

Abstract: Disclosed are substantially clear nutritional liquids which include protein and are substantially free of vitamin C. The liquids have a pH of from about 2.8 to about 4.6 and may be manufactured as a hot fill product. The substantially clear nutritional liquids may include malic acid and have a lesser amount of citric acid or otherwise be substantially free of citric acid. The substantially clear nutritional liquids may also be substantially free of fat.

Abstract: The present invention discloses the use of a Cistanche deserticola polysaccharide in the preparation of functional food having efficacy of supplementary for inhibiting colon cancer, wherein Cistanche deserticola polysaccharide is preferably prepared by the following method: with Cistanche deserticola as raw material, is prepared by the processes including extraction with boiling water, deproteinization, dialysis and ethanol treatment, the Cistanche deserticola polysaccharide has an effect of regulating tumor microenvironment, the Cistanche deserticola polysaccharide according to the present invention is able to regulate tumor microenvironment by many pathways of inhibiting tumor angiogenesis, immunosuppression, anti-oxidation and inhibiting the growth of colon cancer fibroblast etc., which demonstrate that it has good effect of supplementary for inhibiting colon cancer tumor.

Abstract: The present disclosure relates to methods for enhancing cultured meat production, such as livestock-autonomous meat production. In certain aspects, the meat is any metazoan tissue or cell-derived comestible product intended for use as a comestible food or nutritional component by humans, companion animals, domesticated or captive animals whose carcasses are intended for comestible use, service animals, conserved animal species, animals used for experimental purposes, or cell cultures.

Abstract: Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food products may be formed into a chip (e.g., snack chip), that has a protein content of greater than 50%. One or more flavorants may also be included.

Abstract: Provided are compositions that contain water-soluble vitamin E derivative mixtures (compositions), such as tocopheryl polyethylene glycol succinate (TPGS), TPGS analogs, TPGS homologs and TPGS derivatives. The water-soluble vitamin E mixtures contain mixtures that include dimers and monomers of the vitamin E derivative, where the amount of dimer is greater than 12%, such as 29%, 35%, 50%, 60%, and the amount of monomer is less than 87%, by weight, of the water-soluble vitamin E derivative mixture. Also provided are products containing the water-soluble vitamin E derivative mixtures, including concentrates for dilution into aqueous beverages and compositions for direct ingestion.

Abstract: A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.

Abstract: Methods for producing dissolving grade pulp and microcrystalline cellulose from tobacco are provided. The methods include chemical pulping a tobacco input to form a tobacco pulp. Chemical pulping the tobacco input includes combining the tobacco input with a strong base defining a weight from about 5% to about 50% of the tobacco input, and heating the tobacco input and the strong base with an H-factor from about 500 to about 3,300. Further, the methods include bleaching the tobacco pulp to produce a dissolving grade pulp. Bleaching the tobacco pulp may include chlorination of the tobacco pulp with a chlorine dioxide solution, and caustic extraction of the tobacco pulp with a second strong base. A related tobacco-derived microcrystalline cellulose product is also provided, which can be used as a binder, a filler, and/or a texturizer in a tobacco product, such as a smokeless tobacco product.

Abstract: A package containing cigarettes includes a box having a lower body portion defining a base, an upper body portion defining a lid, and a tear strip. The base includes a base bottom wall, a base front wall, and a base rear wall. The lid includes a lid top wall, a lid front wall, and a lid rear wall. The tear strip is adhesively coupled to the lid front wall and the base front wall, and an outer surface of the lid and the lower body portion is exposed to be touched by a user.

Abstract: An outer lid and basket assembly for use with a vaporizing device is provided herein, the assembly comprises a basket, further comprising a vented compartment and lateral rails; and an outer lid configured to replace the lid of the vaporizing device, wherein said outer lid further comprises a track for slidably receiving the lateral rails of the basket, and wherein the vented compartment of the basket is sized to fit within the heating chamber of a vaporizer.

Abstract: Techniques are described for using a tank containing consumable and vaporizing elements. A system can include a tank having at least one outer side wall, a top wall, and a bottom wall. The tank can include a consumable fluid reservoir adapted to receive at least a consumable fluid, a heating element extending through at least a portion of the consumable fluid reservoir, and an air chamber extending through at least a portion of the consumable fluid reservoir. The system can also include a mouthpiece adapter and a power connection.

Abstract: The disclosure relates to a personal electronic vaporizer configured to receive a selected oven assembly and heat the medium therein in accordance with a heating profile associate with the selected oven assembly. The personal electronic vaporizer may define a pathway entirely surrounded by a material. The material is preferably an inert material such as glass or a material otherwise desirable to channel the vapors emitted by the heated medium to the user. The user may swap or select a different oven assembly associated with a different heating profile. The first oven assembly is thereafter removed from the personal electronic vaporizer and replaced with the newly selected oven assembly. The personal electronic vaporizer may automatically recognize the particular selected oven assembly and heat the substance therein according to a predefined heating profile associate with the oven assembly.

Abstract: An aerosol-generating system is provided, including a nicotine source; a volatile delivery enhancing compound source downstream of the nicotine source and including an acid; heating means for heating the nicotine source; and a physically separate heat transfer barrier between the nicotine source and the volatile delivery enhancing compound source. The heating means is configured to heat the nicotine source to a temperature of between about 80° C. and about 150° C. The heat transfer barrier is configured so that the temperature of the volatile delivery enhancing compound source is less than about 50° C. when the nicotine source is heated to a temperature of between about 80° C. and about 150° C. by the heating means.

Abstract: An electronic cigarette includes an atomizer assemble which may be controlled by a button or airflow sensing. A button module and an airflow sensing module are integrated into the electronic cigarette. The user may directly smoke, and the airflow sensing module triggers the atomizer assemble to atomize tobacco tar to generate smoke. Alternatively, if the user wants to smoke, the user may press the button module. Because of the combination of the button module and the airflow sensing module, before the user puffs on the electronic cigarette, the user may press the button module, thus the atomizer assemble enters heating state and airflow channel is heated. In this way, when the user puffs on the electronic cigarette, the electronic cigarette may generate a lot of smoke.

Abstract: An exemplary atomizer includes a housing, a receiving chamber defined in the housing, an atomizing unit arranged in the housing, and a deformable valve hermetically engaged in the liquid inlet. The receiving chamber is configured for storing tobacco liquid, and the receiving chamber has a liquid inlet. The atomizing unit is configured for generating aerosol from the tobacco liquid. The valve is capable of deforming upon an external force exerted by an injector, so that tobacco liquid can be injected into the receiving chamber via the liquid inlet, and capable of restoring to its original shape to seal the liquid inlet when the injector is moved out.

Abstract: An electronic cigarette including an electronic cigarette body is provided. The electronic cigarette body is provided with an atomizer assembly configured to atomize nicotine liquid and a battery assembly configured to power the electronic cigarette body. A communication assembly is disposed between the atomizer assembly and the battery assembly and is provided with a first connecting end detachably connected to the battery assembly, a second connecting end detachably connected to the atomizer assembly, and a conductive module configured to connect the battery assembly to the atomizer assembly. The communication assembly is further provided with a microcontroller configured to record smoking information of the electronic cigarette according to an electrical signal of the conductive module and control operation of modules of the communication assembly, and a wireless communication module configured to establish communication connection with the external terminal.

Abstract: A sock includes: an elongated toe-area to cover at least all phalanges of all toes of a foot of a wearer of the sock; a sole area to cover a sole of the foot; and an ankle area to at least partially cover an ankle of the foot. The elongated toe-area is distinct from other areas of the sock. The elongated toe-area extends backwardly towards the ankle, covering part of the sole of the foot; optionally covering between 25 to 50 percent of the length of the foot. Optionally, the toe-area is a split toe-area having two or more sub-regions. Optionally, the elongated toe-area is a non-symmetrical trapezoid elongated toe-area.