Abstract: The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

Abstract: The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating has a layer of frozen liquid on the surface of the gel coating that originates from syneresis of the gel. Furthermore, the invention relates to a method for making such a frozen confectionery product.

Abstract: The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating is at least partly coated with a barrier coating of frozen liquid facilitating the peeling of the gel coating. The invention also relates to a method for making such a frozen confectionery product.

Abstract: A system and method for generating a protein concentrate includes generating an initial alkalized slurry by combining flour, water and a base and generating a solubilized rich protein stream therefrom. The method and system includes generating a de-oiled solubilized rich protein stream by separating the solubilized protein rich stream and generating a protein precipitate including an acid curd by mixing the de-oiled solubilized rich protein stream with an acid and separating the acid curd from the protein precipitate. The system and method further includes washing the first protein curd using a wash station to generate a second protein curd, generating a neutral hydrolyzed protein slurry by mixing the second protein curd with a base and water and generating a homogenized protein slurry from the protein slurry. The method and system includes generating a cooled protein slurry by pasteurizing the homogenized protein slurry and extracting the protein concentrate therefrom.

Abstract: A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.

Abstract: A system and method for de-oiling for generating a protein concentrate therefrom. The method and system includes decorticating a material having an oil content to remove cortex therefrom, the material including a protein therein. The method and system further includes creating a flour from the material having the cortex removed therefrom and removing the oil content from the flour by mixing the flour with ethanol. The method and system further extracts a de-oiled flour therefrom and dries the de-oiled flour using at least one dryer. Therein, the method and system provides for extracting the protein concentrate from the de-oiled flour.

Abstract: A method for producing a modified food containing a protein and a preparation for modifying a food containing a protein are provided. A food raw material containing a protein is treated by using an oxidizing agent and/or an oxidoreductase in combination with a metal and/or a metal-containing substance to produce a food containing a protein.

Abstract: A method for recycling protein waste and producing an edible product for animal consumption comprises grinding animal carcasses or parts thereof and thereafter acidifying the waste. The acidified waste may then be emulsified, followed by a heat shock and then fed to animals. Alternatively, a second emulsification may be employed prior to being used for animal consumption. The emulsified products may be provided to animals as a liquid, or dried to a paste prior to use.

Abstract: The present invention is directed to isolated thraustochytrid microorganisms as well as strains and mutants thereof. The invention is further directed to biomasses, microbial oils, compositions, cultures, methods of producing microbial oils, and methods of using the isolated thraustochytrids, biomasses, and microbial oils.

Abstract: A palatability enhancer with added aroma for application to pet food products and method of applying the aroma to dry pet food product is provided. A method for adding liquid aroma to a dry pet food product includes coating the dry pet food product leaving a dryer of a dry pet food manufacturing plant with a composition comprising a mixture of liquid palatability enhancers and liquid aroma. The method also includes applying a coating of digest over the coating of composition of liquid palatability enhancers and liquid aroma. The coating of digest over the coating of composition of liquid palatability enhancers and liquid aroma seals the aroma into the dry pet food. The finished dry pet food product then includes an aroma that increases the humanization sensory factor to the dry pet food product without a negative sensory impact for the pets that will consume the dry pet food product.

Abstract: A cauliflower processing comprises pre-washing a cauliflower, including removing unwanted dust, residual, and debris from the cauliflower. Further, the method includes a step for washing the cauliflower with a wash solution containing at least one of sodium hypochlorite, calcium hypochlorite, organic acids, chlorine dioxide, silver ion, water treated with ozone, water treated with pulsed electric field, and water treated with ultraviolet radiation. Finally, the method includes a step for pulverizing the cauliflower, including at least one of the steps of sizing, grinding, sanding, cutting, dicing, chopping, and crushing the cauliflower.

Abstract: Disclosed are a method for preparing an extruded product and an extruded product prepared thereby. The extruded product is deemed useful a food product, in particular, a snack food product suitable for consumption by diabetics. Cranberry seed meal is blended with one or more starches, preferably including a modified dent corn starch, and extruded through a die under conditions suitable to result in an expanded product while exhibiting a 10% survival rate of at least one anthocyanin. Optionally, flavoring components such as spices may be incorporated into the blend or added after extrusion. The resulting food product will be suitable for a use as a snack food product but will have a substantially higher percentage of fiber and protein as compared with extruded carbohydrate-based food products, and will have some surviving anthocyanins.

Abstract: A non-sweet binder for a meal replacement food product, the binder composition comprising at least one starch component, dispersed in an aqueous medium forming an aqueous binder solution. The aqueous binder solution is heat treatable to achieve a desired viscosity that allows cohesion of a plurality of ingredients and shaping of the food product without substantial modification in nutritional value of final food product.

Abstract: Methods of ameliorating, treating, or reducing post-dialysis washout or hangover comprising administering, near the end of or subsequent to a dialysis session, one or more or a group of amino acids and/or their hydroxy or keto analogs. The group of amino acids may be one or more members selected from the group consisting of histidine, alanine, isoleucine, arginine, leucine, asparagine, lysine, aspartic acid, methionine, cysteine, phenylalanine, glutamic acid, threonine, glutamine, tryptophan, glycine, valine, pyrrolysine, proline, selenocysteine, serine, and tyrosine, or their keto or hydroxy analogs and mixtures thereof.

Abstract: The present invention provides a beer-taste beverage with a low total amount of an extract component(s), that is provided with the robust feel. Specifically, the present invention provides a beer-taste beverage with a low total amount of an extract component(s), having a pH adjusted to a specific range to provide the robust feel to the beverage.

Abstract: The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduce without adversely affecting its other desirable properties such as nutritional value, stability, taste and mouthfeel.

Abstract: An apparatus for reducing the temperature of a liquid product in a processing line includes a polymer member having a passageway formed therein for receiving a liquid product in the passageway; an inlet and an outlet each in fluid communication with a corresponding opposed end of the passageway; a plurality of delivery channels formed in the polymer member, each one of the plurality of delivery channels having an opening in fluid communication with a different location of the passageway and constructed to provide a chilling medium into the passageway; and a support member for the polymer member, the support member constructed to mount said polymer member in the processing line. A related method is also provided.

Abstract: A process for preparing a concentrated foaming composition sweetened with honey, including: a) provision and weighing the necessary quantities of raw materials to be used, b) putting pure honey in a mixer and subjecting the honey to beating from about 250 rpm to about 1500 rpm for about 5 to 30 minutes, c) adding at least one raw material selected from soluble coffee, powdered milk and honey to the mixed honey from step b) while it is being mixed, and d) once the desired consistency is achieved, divide the composition obtained in step c) into containers for distribution and marketing. Compositions for making foaming coffee sweetened with honey, foaming coffee with milk sweetened with honey and foaming milk sweetened with honey obtained by this process.

Abstract: There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour.

Abstract: There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour.

Abstract: Provided are: a koji fermented composition that, when using black koji fungus, has a reduced amount of generated citric acid without a loss in xylanase activity or acid protease activity of the black koji fungus; and a method for producing the koji fermented composition. The koji fermented composition is obtained by contacting tea leaves to black koji fungus, and culturing the result.

Abstract: A method for preparation of an acidic stabilized syrup concentrate containing rebaudioside B and a stabilizer additive. Acidic stabilized syrup concentrate compositions are also provided.

Abstract: Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin.

Abstract: Methods and systems are provided for preparing a gelatin-based product. In one example, a device for preparing the gelatin-based product includes a mixing chamber, a first liquid reservoir fluidically coupled to the mixing chamber, and a chiller module. The device further includes a slideable tray including a number of slots for receiving a number of fluid vessels and an injection assembly fluidly coupled to the mixing chamber and positioned vertically above the tray.

Abstract: The present invention relates to a non-beverage food composition. In particular the invention relates to a non-beverage food composition comprising fruit and/or vegetables, ferrous picolinate and phenolic chromophore compounds. Further aspects of the invention are the use of ferrous picolinate to fortify a non-beverage food product without colour change and a process for fortifying a non-beverage food product with iron.

Abstract: High energy and high protein liquid nutrition enteral compositions are provided that contain micellar casein and caseinate, an optionally a small amount of whey.

Abstract: The present invention relates to an infant formula being designed to meet the nutritional requirement of an infant and having a phosphorus source and a calcium source such that the Ca/P ratio is from more than 2.0:1 to 2.5:1, and relates to an age-tailored nutrition system for an infant, comprising a first, a second and an optional third infant formulae being designed to meet the nutritional requirement of an infant from birth to two month, from above two to six months and from above six to twelve months respectively, each formula having a Ca/P ratio between 1.0:1 and 2.5:1, wherein the Ca/P ratio in each later stage formula is higher than that in the former infant formula, and wherein at least one of the first, second and optional third infant formulae has a Ca/P ratio from more than 2.0:1 to 2.5:1. The present invention also relates to the use of the infant formula or the age-tailored nutrition system for preparation of a kit for improving bone development of an infant from birth.

Abstract: The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the age of the child. They are adapted to fulfill the nutritional needs of the child, ensuring balanced growth and development and thereby reducing the risk of obesity.

Abstract: The invention concerns synthetic nutritional compositions for infants and young children up to the age of thirty-six months, particularly infant formulae and growing-up milks. The compositions vary according to gender and the age of the infant or young child. The compositions of the present invention have been designed to ensure balanced growth and to prevent obesity in infancy and later in life.

Abstract: The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the gender of the child. The invention further relates to administration of these compositions for promoting the healthy establishment of cognitive function in infant boys and girls or in young boys and girls.

Abstract: A translucent, high acid, low viscosity, high caloric density liquid nutritional composition and methods of making the liquid nutritional composition are provided. The liquid nutritional composition is translucent and has a viscosity of 25 to 100 centipoise, a caloric density of 50 to 200 kcal per 100 mL, and a pH of 2 to 4.6.

Abstract: There is provided a double-compression, pneumatic-driven popping apparatus for making chip-like snack foods. The apparatus includes a first and second popping machine sections, each having a pneumatic-driven compression cylinder; and a mold plate coupled to the pneumatic cylinder and responsive to urging of the first pneumatic cylinder. A ring mold is located between the first and second machine sections and is subjected to compression by the first mold plate and the second mold plate. The apparatus has a pneumatic drive system including a compressed gas vessel, and a controller configured to control the pneumatic-driven compression cylinders independently through fast-acting control valves. During use, the apparatus applies pneumatic double-compression in a controlled manner such that a time interval between the first and the second compression steps is in the range of milliseconds, to produce a chip-like snack food product.

Abstract: Disclosed are an enteric coating composition, an enteric coating film, and a food formulation. The disclosed enteric coating composition comprises an enteric cellulose-based compound, a pH controlling agent, a plasticizer for food, and a solvent, wherein the plasticizer for food comprises acetylated monoglyceride, triacetin, or a mixture thereof, and a content of the pH controlling agent and a content of the plasticizer for food ranges respectively from 10 parts to 40 parts by weight and from 5 parts to 25 parts by weight on the basis of 100 parts by weight of the enteric cellulose-based compound.

Abstract: The invention provides methods and systems for molding three-dimensional products from a mass of foodstuff. The systems include a rotatable drum provided with mold holders that accept removable molds that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the system to fill removable molds in filling operations to form the three-dimensional products.

Abstract: Delivery of active ingredients by administration to an individual a vapor, aerosol, or liposomal suspension. Certain terpene solutions are employed for delivery.

Abstract: Improved Naturally Extracted Tobacco (NET) E-liquids that are substantially free of sugars and suitable for use with any E-cigarette, and systems and methods for producing the same, according to various embodiments, are described herein.

Abstract: A wrapping material for a smoking article is disclosed, which has a laminar shape that extends further in two mutually orthogonal spatial directions X and Y than in a third spatial direction Z orthogonal to the spatial directions X and Y. The wrapping material has, at least in part of its area, a first and a second diffusion capacity D1 and D2 for a diffusion of CO2 through the wrapping material in the +Z-direction and the ?Z-direction, respectively, wherein for the first and second diffusion capacity D1 and D2, each an average of 10 values, one or both of the following relationships (i) and (ii) hold: |D1?D2|?0.03 cm/s??(i) at a significance level of 99% 2 ? ? D 1 - D 2 ? D 1 + D 2 ? 0.030 .

Abstract: A filter rod for a cigarette or other smoking article comprising a filter plug having a a plurality of threads extending though at least part of the filter plug, and an apparatus and method for manufacturing such a filter rod.

Abstract: An apparatus for forming a circumferential slit in a tobacco industry rod article is disclosed. The apparatus comprises a drum and a rolling hand spaced apart from one another so as to form a space for a tobacco industry rod article, and a cutting element extending into the space and configured to form a circumferential slit in the tobacco industry rod article.

Abstract: A battery assembly of an electronic cigarette according to the present application is configured to form an electronic cigarette in combination with an atomizing assembly. The atomizing assembly is provided with a gas storage chamber configured to store cigarette-liquid odor to be detected. The battery assembly includes a sensor group and a microcontroller. After the sensor group detects the cigarette-liquid odor to be detected, the microcontroller is configured to control a circuit between the battery assembly and the atomizing assembly to be switched on in a case that the cigarette-liquid odor to be detected matches the preset odor information, to enable the electronic cigarette to work normally. Thus, the electronic cigarette has an identification function and can be normally used only when the battery assembly and the atomizing assembly of the electronic cigarette are matched.

Abstract: The disclosure discloses an electronic cigarette microphone supporting wireless charging, and a charging method and device for the electronic cigarette microphone. The electronic cigarette microphone includes: a charging port, electrically connected with a receiving coil and configured to receive alternating current generated by the induction of the receiving coil and a transmitting coil; a control device, connected with the charging port and configured to convert the alternating current into charging current; an output port, connected with the control device and a rechargeable battery of an electronic cigarette respectively and configured to output the charging current to the rechargeable battery; an atomization terminal, connected with the control device and an atomizer of the electronic cigarette respectively and configured to output an atomization triggering signal for driving the atomizer; and a grounding terminal, connected with the control device.

Abstract: A rod and a method of forming a rod are provided. The rod includes a gathered sheet of material circumscribed by a wrapper, in which the sheet of material is a co-laminated sheet comprising a layer of an aerosol-forming material and a layer of a thermally-conductive material and in which the wrapper is a metal foil. The method includes providing a continuous co-laminated sheet including an aerosol-forming material and a thermally-conductive material; gathering the co-laminated sheet transversely relative to its longitudinal axis; circumscribing the gathered co-laminated sheet with a metal foil wrapper to form a continuous rod; and severing the continuous rod into a plurality of discrete rods.

Abstract: A heated aerosol-generating article for use with an aerosol-generating device is provided, the heated aerosol-generating article including a plurality of components including an aerosol-forming substrate assembled within a wrapper to form a rod having a mouth end and a distal end upstream from the mouth end, in which a rigid hollow tube having an external diameter of between 5 mm and 15 mm and a length of between 5 mm and 15 mm is disposed upstream from the aerosol-forming substrate within the wrapper, the rigid hollow tube being substantially non-flammable and in which a pierceable film spans one end of the rigid hollow tube.

Abstract: A heating system for an inhaler device, such as an e-cigarette or a personal vaporizer, for generating an aerosol and/or a vapor from a substance to be heated includes at least one supply channel for conveying a substance to be heated, especially a liquid solution or a gel, from a supply reservoir by or under capillary action or surface tension forces, and a heater configured to heat the substance as it is conveyed through the at least one channel.

Abstract: There is provided an aerosol-generating system including an aerosol-generating device in cooperation with an aerosol-generating article. The aerosol-generating article includes a first compartment including a volatile liquid; and a second compartment including a delivery enhancing compound. The aerosol-generating device includes an outer housing configured to receive the aerosol-generating article; a power supply; a heater, configured to receive power from the power supply and arranged to heat the first compartment when the aerosol-generating article is received in the outer housing; an input, configured to receive an input from a user; and a controller, configured to control an amount of power supplied to the heater in dependence on a user input, such that a quantity of volatile liquid aerosolised is determined by the user input.

Abstract: A power supply section for an e-vapor device includes a power supply section housing including a power supply portion and a heater assembly portion. The power supply portion includes a power supply, and the heater assembly portion includes a heating element and a support. The power supply is configured to selectively supply power to the heating element. The heating element includes a planar portion and first and second lead portions. The planar portion includes at least one filament. The first and second lead portions extend away from the planar portion. The support may support the heating element in the power supply section housing. The support includes a first slot and a second slot, and the first lead portion extends through the first slot, and the second lead portion extends through the second slot.

Abstract: A heating element for an e-vapor device includes a planar portion including at least one filament. The filament may define an air channel through the planar portion. The heating element may include first and second lead portions extending away from the planar portion. The planar portion, the first lead portion, and the second lead portion may be a unitary body.

Abstract: At least one example embodiment discloses a pod for an electronic vapor (e-vapor) apparatus. The pod includes a pre-vapor formulation compartment configured to hold a pre-vapor formulation therein, a device compartment in fluidic communication with the pre-vapor formulation compartment, the device compartment including a processor configured to monitor the pre-vapor formulation compartment and identify the pre-vapor formulation and a vapor channel extending from the device compartment and through the pre-vapor formulation compartment.

Abstract: At least one example embodiment discloses a cartridge for an electronic vapor (e-vapor) apparatus. The cartridge includes a pre-vapor formulation compartment configured to hold a. solution therein and a first connector element configured to connect the cartridge to a power section of the e-vapor apparatus. The first connector element includes a processing device configured to communicate with the power section.

Abstract: A vapor delivery device for the delivery of a dose of vaporizable material includes a detachable dose cartridge having an oven. The oven is configured to contain a vaporizable material and at least oven vent configured to allow the flow of the vapor to a delivery port. The oven may be detachably attached to the dose cartridge. A detachable dose cartridge or oven may be sealed and have a dose of vaporizable material that is inaccessible inside. The vapor delivery device may accommodate organic, resin, prepackaged or liquid vaporizable materials. The oven vent or vents are configured to be either blocked or covered to substantially eliminate vapor escaping from the oven chamber. An oven chamber or oven closure, may be configured to rotate to trap vapor within the oven. In another embodiment, an oven is configured with a plunger that traps vapor within the oven.