Abstract: To provide a shutter piece in a food shaping device that is capable of opening and closing an enclosure surrounded by a plurality of shutter pieces, the shutter piece including a flexure allowance part between a rotation center position of a shutter piece and a distal end part of the shutter piece to allow flexure of a distal-end side portion of the shutter piece in the opposite direction from a closing opening direction during a closing operation of the shutter piece, in which the flexure allowance part is constituted by a slit, a cutaway part, or a hole, and the flexure allowance part includes a flexure-amount adjustment mechanism to adjust the amount of flexure of the distal-end side portion of the shutter piece.

Abstract: An automatic cutting apparatus, applicable to presses for making pasta or to extruders for making snacks includes a main supporting structure, an annular support having a vertical axis, a main shaft arranged coaxially to the annular support, and elements for actuating the main shaft with a rotary motion about its own axis. The annular support can be associated with a press for making pasta or an extruder for making snacks below a die that has a vertical axis and is connected to the outlet of the press or of the extruder, or below a cutting accessory that is interposed between the die and annular support. The main shaft can be coupled to at least one blade that is adapted to act on the lower die face or with at least one blade of the cutting accessory.

Abstract: The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.

Abstract: A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and cooking the raw dough with cinnamon, frosting and sugar until it is fully prepared for consumption.

Abstract: Methods are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the methods can include providing a dough comprising a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The dough may be formed by passing the dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.

Abstract: This invention relates to a system for forming a product from a food mass, comprising a mould member (8) with a multitude of cavities (9), in which the food product is formed into for example patties and a feed channel (12) which feeds the food mass into the cavities, wherein this feed channel has a width (Wfc). The present invention further relates to a method to form a food mass into patties in the mould cavities of a mould member, wherein the food mass is fed to the mould cavities via a feed channel.

Abstract: A stand-alone gas-fired smoker constitutes a cabinet for holding food products to be cooked. A gas burner in the bottom of the cabinet is connected to a source of flammable gas by means of a variable gas valve. The gas burner heats the cabinet and thereby cooks the food products. An oil filled temperature sensing bulb is connected by means of a capillary tube to the variable gas valve in order to modulate the gas delivered through the variable gas valve to the gas burner and thereby modulate the temperature within the cabinet. A safety/ignition valve is connected between of the gas source and the variable gas valve. The safety/ignition valve is connected to a flame sensor, and the safety/ignition valve closes if the flame sensor senses that the gas burner has been extinguished.

Abstract: The D-value for pasteurizing chicken shell eggs that are not refrigerated prior to pasteurization, or shell eggs that are sufficiently tempered to room temperature prior to pasteurization, is less than the D-value for pasteurizing chicken shell eggs that are refrigerated prior to pasteurization. Statistically verified time and temperature pasteurization protocols that produce pasteurized chicken shell eggs to achieve at least a statistical 5-log reduction of Salmonella Enteritidis are therefore possible at lower pasteurization temperatures or lower pasteurization dwell times.

Abstract: The present disclosure relates to a method for treating an object with chlorine dioxide gas, comprising contacting the object with chlorine dioxide gas while exposing the object to less than 1000 lux of light. The disclosed method minimizes chlorine containing residue on the surface of the object. The object can be a raw agricultural commodity (RAC) such as a raw fruit or vegetable.

Abstract: A filtration system is arranged to safely vent a storage room into which a fog mixture is introduced. Venting the storage room reduces and/or prevents a substantial increase in the internal pressure of the storage room. To control the pressure differential between the storage room and the ambient air pressure, a venting manifold with an in-line duct fan is used, for example, to exhaust storage room air into the atmosphere. The exhausted storage room air is filtered to reduce the exfiltration of chemicals and/or other contaminants from the environmentally sealed storage room.

Abstract: Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

Abstract: A new method and system cold brewing espresso is described. The system employs an in-line percolator filter housing and a liquid pump. After an initial brew, the pump is configured to pump the coffee through the coffee grounds within the filter housing multiple times, in order to achieve the desired flavor and caffeine intensity via cold brewing. The coffee is finely ground to approximately 80 microns to best achieve the percolated result.

Abstract: An installation and method for producing and/or processing confectionery masses which are made from at least one liquid raw material and granular and/or powdery raw materials. The installation includes at least a first mixing container and at least one further product-processing device. The first mixing container has at least one raw-material inlet and a product outlet and a mixing device for mixing the raw materials at least largely homogeneously. At least the mixing container includes at least one spraying device in an upper container region, which at least one spraying device serves to feed the at least one liquid raw material, wherein at least one outlet cone of the spraying device is directed, at least in some regions, toward an inner wall surface of the first mixing container.

Abstract: An edible candle kit includes an emblematic mold, a multi-phase edible composition, a candle, and a candle holder; the multi-phase edible composition having a liquid state and a solid state. The multi-phase edible composition is melted into the liquid state, wherein the emblematic mold is used to shape and retain the multi-phase edible composition as the multi-phase edible composition is transformed into the solid state. The multi-phase edible composition being in the solid state is then removed from the emblematic mold and a candle holder is positioned onto the multi-phase edible composition. The candle is then positioned into a receiving volume of the candle holder, wherein the candle is retained on top of the multi-phase edible composition in an upright position.

Abstract: Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Abstract: Isomalt hard coatings prepared from isomalt, a surfactant, and a coating binder provide good hard crunchy coating with good color without the usual stickiness problems typically associated with isomalt hard coating processes.

Abstract: A method of processing a chilled food product includes providing a product in a storage container, wherein the product has a frozen portion and a non-frozen portion in the storage container, and the frozen portion has a granular size. The method also includes mixing the frozen portion of the product with the non-frozen portion of the product within the storage container, flowing the frozen portion and non-frozen portion into contact with a shearing apparatus, and shearing at least the frozen portion with the shearing apparatus, thereby reducing the granular size of the frozen portion. This method and similar systems and machines may refine and process chilled food products such as smoothies and slushes to have a smoother and more even consistency.

Abstract: A method for making variegated ice cream, comprising the following steps: preparing container for processing the basic ice cream product; cooling and stirring a basic preparation inside the processing container to make the basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of basic ice cream product from the processing container to a serving container and transferring the additional flavor from the open capsule to the basic ice cream product to produce a variegated ice cream product, which is defined by combining the basic product and the additional flavor.

Abstract: A self-contained system is provided for cleaning a food flow path in a food processor. The system can be operably engaged without requiring disassembly and reassembly of the food processor or can be operably engaged after a partial disassembly of the food processor. The system includes a control assembly for directing passage of a solution through the food processor without requiring constant operator oversight. The system can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through a food flow path in the food processor, though typically countercurrent to the normal processing food flow. A manifold assembly includes an intake manifold and a distribution manifold, with an induction port and/or access port in the distribution manifold for introducing additives or agents into a controlled motive stream passing through the manifold assembly.

Abstract: A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about ?15° C. to about ?30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided.

Abstract: Low moisture feed blocks deliver supplemental nutrients to animals and are free or substantially free of molasses by using concentrated separator by-product as a molasses replacement. A premixture of concentrated separator by-product and added sugar may be pH-adjusted and concentrated to a high solids content. The premixture may be combined with dry components to form an admixture that is poured into a vessel and allowed to naturally cool and harden into the supplemental feed block.

Abstract: A handheld concealed pill morsel former enables a user to easily conceal a pill within a morsel of malleable food product without excessive handling of the malleable food product. A first arm and a second arm are configured to rotated toward a top and bottom opening of a mold body cavity, respectively. A press extends from the first arm and is configured to extend into the mold cavity to compress the malleable food product. A plunger is coupled with the first arm and is configured to slide with respect to the first arm and press. The plunger has a plunger face that is configured to be extended down into the malleable food product to from a pill recess. A pill can then be placed into the pill recess and the press can be rotated back down into mold cavity to form a concealed pill morsel.

Abstract: An edible pet chew 114 has a first casing 10 of plant base material and a second protein 12 of flavored material for example jerky that is wrapped with the first sheet to form alternating layers in the edible pet chew.

Abstract: The invention is in the technical field of particles; more particularly, the invention relates to large agglomerate particles obtainable by spray-drying agglomeration.

Abstract: Disclosed are nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, which include a protein or protein equivalent source, a fat, a carbohydrate, and a spore-forming probiotic.

Abstract: The present disclosure relates to choline salt compositions, and methods of preparing the same, containing choline salts, sugar alcohols, alginates, phosphate salts, or combinations thereof. The compositions are free flowing and compatible in various manufacturing processes.

Abstract: A method for preparing bacon may include: a provision step for providing an impervious film; an initial deposition step where at least one rind, having on one of its faces a variable thickness of fat, is spread on the film; a first deposition step where a first layer of pork meat is spread on the variable thickness of fat of the rind, thus forming an assembly; a packaging step during which the assembly is enclosed under vacuum in the impervious film forming a sealed pouch; a pressing step where the sealed pouch is disposed in a mould and compressed; a cooking step where the sealed pouch is cooked in the mould; a cooling step where the sealed pouch is cooled in the mould; a step of removal from the mould, where the sealed pouch is discharged from the mould; and an unpouching step, where the sealed pouch is removed.

Abstract: A method for creating a foam in alcoholic and non-alcoholic beverages. The method includes providing a recipe for a beverage that includes egg whites as an ingredient. The method also includes preparing the non-egg white portion of the beverage according to the recipe. The method further includes adding a compound containing saponins to the beverage. The method additionally includes agitating the beverage. The foam incorporates portions of the liquid of the beverage.

Abstract: A method of roasting nuts comprises placing water and a mixture of nuts and sugar in a roaster bowl, mixing the water and mixture, heating the roaster bowl during mixing to roast and sugar coat the nuts, covering the roaster bowl with a cover after roasting and sugar coating, adding water to a reservoir disposed within the cover wherein the reservoir includes at least one metering hole, flowing through the metering hole, from the reservoir to the roaster bowl, the water added to the reservoir, glazing the nuts during the flowing of water into the roaster bowl from the reservoir, and removing the cover from the roaster bowl after glazing the nuts. The measured flow of water through the reservoir results in well coated glazed nuts and prevents the formation of a large burst of steam, thus protecting the operator against being scalded during glazing of the roasted nuts, as well as providing other benefits.

Abstract: A method of producing roasted and glazed nuts comprising the steps of providing a roaster apparatus having a roaster bowl, placing water and a mixture of nuts and sugar in the roaster bowl, mixing the water and the mixture, heating the roaster bowl while mixing to produce roasted and sugar coated nuts, adding water to the roaster bowl to produce roasted and glazed nuts, and lifting a cantilever arm coupled to the roaster's housing to raise the roaster bowl from a fully lowered position to a raised position. A first piston coupled to the bowl support is engaged during the raising of the roaster bowl to provide a counterforce to the bowl assembly's weight. The method further comprises removing the roasted and glazed nuts from the roaster bowl when in the raised position, lowering the cantilever arm to lower the roaster bowl from the raised position to a partially lowered position, and then lowering the cantilever arm to lower the roaster bowl to the fully lowered position.

Abstract: A nut butter spread is described to include nut portions blended in a nut butter base. The nut portions are derived from nuts having been finished (e.g., prior to introduction to the nut butter base) via a slicing operation.

Abstract: A nut butter spread is described to include nut portions blended in a nut butter base. The nut portions are derived from nuts having been finished (e.g., prior to introduction to the nut butter base) via a slicing operation.

Abstract: The process of producing a beverage for enhancing athletic performance comprises selecting an amount of beet product as a solute. The process of producing a beverage includes infusing water with a molecular hydrogen in a desired amount to produce hydrogen infused water as a solvent. The process further includes mixing the solute into the solvent to produce the beverage for providing controlled reduction of nitrates. The proposed invention further relates to a beverage composition providing controlled reduction of nitrates in a human body. The composition of the beverage comprises one or more beet products, and a hydrogen infused water. The proposed beverage is capable of stabilizing the nitrates content, and controlling reduction of nitrates to nitric oxide in the blood plasma, which is effective for enhancing one's athletic performance.

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: Novel safflower oil emulsion and method of preparation. The safflower oil is 100% all natural, non-genetically modified organism (GMO), expeller pressed, solvent free, linoleic fatty acid rich oil wherein the linoleic fatty acid content is in a range from approximately 70% to approximately 80% of the total safflower oil that is mixed with a purified water and a mixture of at least one of an emulsifier, a flavoring, a natural sweetener, a natural coloring agent, and a gum. The mixture is blended to provide a stable emulsion that has the rich taste of a nutritious fruit smoothie that increases metabolism to support a healthy weight management program. The resulting dietary supplement is bioavailable and easily absorbed by the consumer of the emulsified safflower oil dietary supplement.

Abstract: An apparatus for treating product, such as foodstuffs, has the product delivered to the surface of a rotating conveyor element. Without limitation, one form of the invention has a base that presents a generally planar top or upper surface, with a circular perimeter. This may take the form of a circular shaped table. Most preferably, the rotary table is made of glass or other transparent material. The rotary table conveys the foodstuffs within the field of one or more pulsed UV lights optionally arranged about the table to allow for exposure of the product to the light source. In one form, the light exposure is not only on the top surface, but also from the bottom or below the table.

Abstract: A natural food composition or nutraceutical compositions comprising a compound or a mixture of compounds selected from the group consisting of organic super foods, without any genetically modified or toxic ingredients, all prepared mechanically, thereby, these nutraceutical compositions act as medicine, to control symptoms, prevent, and treat a broad range of health issues. In addition to providing daily nutritional value, needed in the human body, to promote general well-being, my invention is distinguished from prior art, in the way, my methods of integrative approaches use manufactured thought-out mechanical processes, without high temperatures, that protect food from losing their nutrients and medicinal properties, whereby, becoming “disease preventive food” as “dietary and culinary interventions” with “real food or mechanically processed food” designed as a safe and cost-effective alternative to drugs.

Abstract: A method and apparatus for providing smoothies and in particular, green smoothies, to consumers and to retail businesses for resale without the need for a blender is disclosed. According to the method, a smoothie mixture is made according to a variety of recipes and then frozen into cubes that dimensions with surface to volume ratios that allow the cubes to be quickly reconstituted into a smoothie beverage by adding hot water and vigorously shaking the mixture. The cubes are large enough that they do not quickly thaw in the packaging and then potentially refreeze in the packaging to create a solid mass. In embodiments the cubes are divided into single serving size rigid containers wherein the consumer or reseller introduces hot water into the container.

Abstract: The invention relates to thickening compositions for thickening nutritional products to make the nutritional product suitable for consumption by dysphagia patients, said thickening composition comprising starch, xanthum gum and/or methylcellulose and galactomannan and/or glucomannan.

Abstract: Compositions, comprising one or more amino acids selected from the group consisting of tryptophan, methionine, phenylalanine, valine, leucine, histidine, lysine and threonine, and isoleucine at a content of not more than 1.5 wt % relative to the total amount of the nutrition composition, provide a more economical and effective nutrition composition for suppressing the growth of hemocytozoon such as malaria parasite and the like.

Abstract: A process for optimizing the efficiency of extraction at room temperature of juice or puree from pulps of fruit and vegetables, responsive to their consistency. The pulps are first cut and softened in a first section of the machine, where a rotor applies pulses to the pulps in quick succession against a stator having protrusions on the inner surface. The softened product then passes through an extraction section, where the separation is carried out of a main product, which is conveyed in an outlet duct, from the waste solid parts, which are discharged through an outlet. The rotors are mounted on different shafts operated by motors. Both motors are operatively connected to a device that controls the speeds manually, or automatically, responsive to predetermined input parameters, according to the consistency of the product.

Abstract: A peeling apparatus and method using rotating rollers as a peeling bed includes a mechanism that moves food products through the peeling bed. The mechanism has multiple walls mounted to a continuous loop that is driven over the peeling bed to define cavities between each adjacent pair of walls. The walls' lower edges are spaced close to the rollers to prevent food products from exiting a cavity. One or more of the walls may have cleaners, such as spray nozzles connected to high pressure liquid, to clean particles from the rollers. The nozzles spray the particles off as the spray nozzles pass over the rollers during normal operation of the peeling apparatus.

Abstract: A roasting and glazing apparatus comprising a roaster housing, a roaster bowl disposed within the roaster housing for receiving a mixture of nuts and sugar, an agitator rotatably mounted within the roaster bowl for mixing the mixture, and a heater controlled to selectively heat the roaster bowl. The agitator includes at least two blades for mixing the nut/sugar mixture during a roasting or glazing operation. The agitator also includes a central hub and each of the blades extends from the central hub and includes a respective substantially vertical component and a respective horizontal component. Each horizontal component has a bottom surface that is disposed adjacent to the floor of the roaster bowl, and the bottom surface extends upward from its front edge to its rear edge at a relief angle of at least 5° relative to the roaster bowl floor.

Abstract: A method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.

Abstract: The invention is in the field of devices for producing particles, in particular large agglomerate particles.

Abstract: A smokeless tobacco product or medicinal nicotine product including nicotine and acyl nornicotine. Preferably, the acyl nornicotine is selected from the group consisting of N-Pentanoylnornicotine, N-Hexanoylnornicotine, N-Heptanolynornicotine, N-Octanoylnornicotine, N-Nonanoylnornicotine, N-Decanoylnornicotine, N-Undecanoylnornicotine, and N-Dedecanoylnornicotine. Also disclosed are methods of making such products.

Abstract: The present invention discloses a complex functional smokeless cigarette, comprising a sealing pipe, a cartridge, an inhaling piece, and a sealing top cap. The cartridge is built-in and disposed in the sealing pipe, and the inhaling piece is fixedly connected to a top of the cartridge. A rotary sealing valve used to close or open the air inlet is disposed at a bottom of the sealing pipe. By the present invention, not only is the cartridge not yet used up avoided being exposed to air in the outside environment and being consumed due to volatilization so as to achieve advantages of preservation of an extended period, but also does the complex functional smokeless cigarette have effects of human body health care and medical treatments to be able to relieve or alleviate user's symptoms of oral diseases, coughing and sneezing, and has a simple structure and is easy to use.

Abstract: A carbon heat source (10) is equipped with: a cylindrical section (11) provided with a cavity (11A) through which there is ventilation communication in the longitudinal axis direction (L) of the carbon heat source (10); and an ignition end (12) which is provided further to the ignition side of the carbon heat source (10) than the cylindrical section (11). Therein, a groove (12A) which connects with the cavity (11A) is formed on the end surface (E) of the ignition side of the ignition end (12).

Abstract: An electronic cigarette device includes an atomizer and a battery rod, a retaining member is provided on an outer peripheral surface of one end of the atomizer, and an engaging groove is provided on an end surface of one end of the battery rod and configured to accommodate one end of the atomizer, a side wall of the engaging groove is provided with a guide groove extending in a radial direction of the batter rod, a directing groove extending along a circumferential direction of the battery rod and in communication with the guide groove, and a retaining groove for accommodating the retaining member and extending from one end, away from the guide groove, of the directing groove towards the end surface of the battery rod, and a stopper is formed between the guide groove and the retaining groove to prevent the retaining member from moving towards the guide groove.

Abstract: A nonporous atomizer chamber atomizes a tobacco substance and is operable with a vaporizer. The chamber is fabricated from a nonporous material composition that is generally not permeable to water, gas, or other fluids. The nonporous material is effective for use with the chamber, where high temperatures create chemical reactions with the tobacco substance that cause absorption into the pores of a housing of the chamber. This creates undesirable toxic cumulates that leave aftertaste, off gas, and discolor in the housing. The housing atomizes the tobacco substance with a uniquely disposed heating coil. The heating coil takes three different possible positions, with each position creating a synergy with the nonporous material of the chamber to provide optimal atomization. A flat, coplanar position with a closed end of the housing prevents blockage of holes. A transverse disposition heats up efficiently. A longitudinal disposition occupies large volume area in the housing.