Abstract: Clamp (1) for clamping a cord in tension, in which the clamp comprises a U-shaped elongate frame (2) with an elongate recess and an elongate clamping body (3) which is connected to the frame and extends in the recess of the frame, in which-a cord duct (11) is formed in the recess between the clamping body and a clamping surface (10) of the frame, the clamping body is configured to be carried along by a cord passed through the cord duct, in which the distance between the clamping body and the clamping surface decreases when the clamping body is moved, the clamping body has a widened part (7) at one end and in which a hinge (4) is provided between the legs (6a, 6b) of the frame and the widened part of the clamping body, the axis of rotation of which extends at right angles to the longitudinal direction of the frame.

Abstract: An installation for moulding of three dimensional products from a mass of pumpable foodstuff material, for example from ground meat includes a pump having at least one pump chamber, an inlet, and an outlet for the foodstuff mass, a pump drive, a moulding device including a mould member having multiple mould cavities, and a mould member drive for moving the mould member along a path, the path including a fill position of a mould cavity where mass is filled into a mould cavity and a product release position of a mould cavity where a moulded product is released from the mould cavity, a mass feed member having a chamber with an inlet and a discharge mouth facing the mould member at the fill position along the path of the mould member, the mass feed member being adapted to transfer the foodstuff mass into a mould cavity of the mould member in a corresponding mould cavity filling event that is defined by the moment of first flow of foodstuff mass into the mould cavity and the moment wherein the mould cavity has bee

Abstract: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.

Abstract: Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.

Abstract: Nutritional compositions are described that include a casein compound that includes micellar casein, a vegetable oil, a sweetener, and an acidity regulator, among other ingredients. The nutritional compositions may be used as beverage creamers, such as coffee creamers. Also described are methods of making nutritional compounds that include micellar casein.

Abstract: One embodiment of an apparatus with mobile reusable airtight container assembly (10) which utilizes pressurized inert gas or CO2 gas for long term preservation of the freshness of roasted coffee beans or grounds in terms of aroma and taste, utilizes a system of an electronic controller (250), pressure switch (170), gas delivery valve (180), check valve (50) and vent valve (160) to create a pressurized environment of inert gas or CO2 gas and low residual oxygen and moisture concentrations within the airtight container assembly (10). An airtight lid (20) with pressure seal (220) covers the airtight container assembly (10) and creates a reusable system whereby the user can remove a portion of the roasted coffee beans or grounds as often as needed in order to brew coffee without degrading the long term freshness of the roasted coffee beans or grounds stored within the airtight container assembly (10).

Abstract: A crafting apparatus that performs work on a workpiece is disclosed. The workpiece includes, for example, an edible foodstuff material. In an embodiment, the edible foodstuff material includes nutritional value and is consumable by, for example, human beings, animals or the like.

Abstract: The present invention relates to confectionary products containing a synergic combination of dibasic calcium phosphate and tribasic calcium phosphate. Confectionary products are useful in the treatment of dentinal sensitivity.

Abstract: A method of and a system for controlling the culture growth of high value feed organisms in a co-fermented system that produces ethanol and for the culture to consume both nonprotein and carbohydrate based products. The method and system produce products that enhance the nutritional value of the co-products. The method further provides a system to grow unique value added co-products, including a mycotoxin-free animal feed, for the monogastric and ruminant animal feed markets including aquaculture, poultry, swine, companion animals and livestock animals. The method includes the production of organic acids to enrich animal feed for enhanced animal performance with reduced antibiotic components in the feed. The method includes the production and incorporation of probiotics in the animal feed product.

Abstract: Embodiments of a feed composition for a subject, particularly livestock animals, such as porcines, and a method of making and using the feed composition are disclosed. In one embodiment, the composition comprises a combination of corn condensed distillers' soluble (CCDS) and corn distillers' whole stillage (CDWS) in a weight ratio within the range of from about 20% CCDS and about 80% CDWS to about 45% CCDS and about 55% CDWS, inclusive of all weight ratios within this range. The composition may further comprise one or more additional feed components.

Abstract: Compositions for adhering seasonings or flavorings on food substrates, a method for making the compositions, and a method for applying the composition to a food substrate are described. The food substrate may be any shelf-stable food known in the art such as crackers, chips, pretzels, crispy bread products, popcorn, or nuts. The seasoning or flavoring may be salts, herbs spices, or solid flavorants that might complement the food substrate.The compositions are free flowing.

Abstract: A natural salt substitute for certain tomato based foods, comprising onion powder and paprika mixed in a particular ratio range resulting in a non-chemical substitute for salt for use with certain tomato based foods. A method for making foods have a salty taste without chemicals. A method for making a very low sodium ketchup with a salty taste with ingredients with no long chemical names.

Abstract: The present invention relates to a use of composition comprising a glucose anti-metabolite and/or source of glucose anti-metabolite in a method of enhancing a positive affect and/or energetic arousal in a mammal.

Abstract: Dietary-fiber containing noodles contain wheat flour, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose. Dietary-fiber containing soup stock contains water, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. Since the fulvic acid mineral seasoning liquid is contained, the dissolution of the indigestible dextrin is suppressed even without the use of modified starch and, further, qualities such as deliciousness, color, eating texture, and flavor are maintained.

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

Abstract: A system and method for automatically coring a whole citrus fruit, isolating fiber or substantially whole juice sacs from at least a portion of a whole citrus fruit.

Abstract: Induction heating systems for metal food cans configured to deliver sufficient heat into the can to sterilize the food within the can are provided. The heating system includes an induction coil and a control system. The control system is configured to monitor and control heating of sealed food cans during induction heating and to control and/or confirm various aspects of can heating during induction heating.

Abstract: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm2 to about 1.5 J/cm2. In some embodiments, the exposure time can be in the range of about 1 second to about 35 seconds. In some embodiments, the UV source is operated at a power in the range of about 1 Watt per linear foot to about 50 Watts per linear foot.

Abstract: A method of processing an initial starch containing gluten protein to produce a purified starch having less than 20 parts per million of a gluten protein (i.e., “gluten free”). A slurry of the unpurified starch is treated with an agent to degrade the gluten protein, and then the degraded gluten protein is removed, resulting in a slurry of the purified starch. The slurry of the purified starch is dried, resulting in the purified starch, and the purified starch is tested to confirm that the purified starch meets the standard for being gluten free. The starch is from a member of the tribe Triticeae (e.g., wheat, rye, barley, or triticale) or other plant starch that either naturally contains gluten protein or may be contaminated with gluten protein. The agent is selected from among acids, bases, alcohols, surfactants, proteases, chaotropic agents, reducing agents, and combinations thereof.

Abstract: Disclosed in the present invention is a method for preparing an oil-dispersible carotenoid preparation, comprising (by weight parts): mixing 100 parts of carotenoid microcapsule, 100-400 parts of vegetable oil and 0.1-1 part of oil-soluble antioxidant; and grinding the mixture in a colloid mill in a nitro—gen atmosphere and at 10-30° C. to obtain a uniform oil-dispersible carotenoid preparation, wherein the preparation contains 2%-14% carotenoid with an average particle size of up to 0.1-1 ?m, and 100 parts of carotenoid microcapsule contains 10.5-35.8 parts carotenoid, 0.1-1 part of water-soluble antioxidant, and the remainder is a water-soluble colloid. The advantages of the present invention lie in that the oil-dispersible form has a high stability as the surface of the carotenoid particles is still protected with a dense water-soluble colloid, and that an oil-dispersible carotenoid preparation containing carotenoid with a content of up to 2%-14% and an average particle size of only 0.

Abstract: [Problem] To provide a method for producing instant noodles having fresh noodle-like flavor and texture. [Solution] The present invention is a method for producing instant noodles, comprising heat treatment under specific conditions of temperature and humidity, particularly, a method for producing instant noodles, comprising the step of carrying out a heating process at an intra-chamber temperature of 130 to 220° C., wherein the heating process is carried out in an atmosphere of ?5% to +10% of the absolute humidity of steam under atmospheric pressure at the temperature.

Abstract: A system for popping popcorn includes a housing, a container positioned in the housing, a cartridge containing unpopped popcorn kernels removably supported in the container, wherein the cartridge includes ferromagnetic material, a coil that creates an oscillating magnetic field that interacts with the ferromagnetic layer of the cartridge and generates an amount of heat in the cartridge, a vibrator coupled to the container for vibrating the container and the cartridge, and a receiving vessel for receiving popped popcorn positioned adjacent the container.

Abstract: To provide a pudding having a smooth texture by a simple method, and a method for manufacturing the same, wherein in a pudding formulated with egg yolk and either milk or soy milk, a lysophospholipid and a free fatty acid are added so as to have a proportion of 0.05 parts or more and 5 parts or less of the free fatty acid based on 1 part of the lysophospholipid.

Abstract: Granules of protein-rich microalgal biomass flour having: a particle size distribution, measured on an LS laser granulometer of the COULTER® brand, with a Dmode of 60 to 300 ?m and a D4.3 of 70 to 420 ?m; an aerated density, measured on a HOSOKAWA Powder Characteristics Tester, of 0.60 to 0.70%; and a compressibility, measured on a HOSOKAWA Powder Characteristics Tester, of 15 to 25%, preferably 18 to 21%.

Abstract: Provided is a salty taste enhancer that is capable of maintaining the flavor balance inherent in a food and enhancing salty taste despite a reduction in salt content. The salty taste enhancer effectively enhances salty taste by adding to a food or beverage having salty taste at least one selected from the group consisting of prolylglycine, glycylglycine, glycylproline and hydroxyprolylglycine, or a gelatin degradation product containing the dipeptide.

Abstract: A nutritional composition is provided which has an effective prophylactic and/or improving effect for various symptoms of muscle mass decrease, decreased basal metabolism, low body temperature, suppression of obesity, suppression of visceral fat accumulation, hyperglycemia, hyperlipidemia and the like in elderly people. The nutritional composition can include n-3 fatty acid and one or more of free lysine, dipeptides containing lysine, and lysine salts, wherein the content of free lysine, dipeptides containing lysine, and/or lysine salts is 0.1 g-10.0 g per 100 kcal of the composition, and the content of the total amount of n-3 fatty acid is 0.17 g-5.00 g per 100 kcal of the composition.

Abstract: The present disclosure relates to food compositions and methods of preparing the same containing an encapsulated calcium source and a biocompatible polymer. In particular, the present disclosure relates to an improved pasta dough and a method of preparing the same containing an encapsulated calcium salt and an alginate. The encapsulated calcium source and biocompatible polymer can be used for the partial or complete replacement of whole eggs or egg whites in pasta.

Abstract: A composition comprising at least about 25% of a fiber component, by weight of the composition, provides a safe and effective amount of fiber component to a user. A method of producing such a composition is provided. Additionally a method of providing a safe and effective amount of fiber component to a user is provided.

Abstract: The present invention generally relates to the field of nutrition. In particular the present invention relates to infant nutrition in the post natal period and in early life, more particular during the age period of 6-36 months or during a part thereof. One embodiment of the present invention is a kit of diet compositions for children during the age period of 6-36 months or during a part thereof, wherein the macronutrient content of the compositions is gradually changing in the form of a straight line from a composition that comprises about 40-50% energy from fat and about 40-49% energy from carbohydrates for children at the age of 6 months to a composition that comprises about 30-35% energy from fat and about 50-55% energy from carbohydrates for children at the age of 36 months, and its use to prevent obesity later in life.

Abstract: A crushing machine for a vegetable food product frozen in blocks, or in IQF form. The machine includes a box-like body containing defining a crushing chamber. The box-like body has an inlet port, through which the frozen food product is put in the crushing chamber and an outlet port through which a frozen crushed product is discharged from the crushing chamber. In the crushing chamber a crushing unit is mounted comprising a plurality of crushing rollers, for example three crushing rollers. Each crushing roller is arranged to rotate about a respective rotation axis and is having peripherally a plurality of teeth arranged to cut the frozen product into blocks, or IQF form, for splitting it into the above described fragments of predetermined size. In particular, the rotation axes of the crushing rollers are parallel to each other.

Abstract: One embodiment of the present invention relates to a system for cannabis stem harvesting configured to specifically separate the leaves and buds from the stem. The system includes a frame member, die member, first rotating cylindrical member, second rotating cylindrical member, and a rotation system. The die member is coupled to the frame member and includes a plurality of orifices disposed within a plate. The first and second rotating cylindrical members are coupled to the frame member in a vertical configuration and oriented substantially adjacent to the die member. The vertical configuration of the first and second rotating cylindrical members defines a pinch region therebetween as a region across which a first and second circumferential surface of the first and second rotating cylindrical members are closest in proximity. The rotation system is coupled to the frame member and at least one of the first and second rotating members.

Abstract: The present disclosure provides the identification of tobacco Nic1 locus. Also provided are tobacco plants with altered total alkaloid and nicotine levels and commercially acceptable leaf grade, their development via breeding or transgenic approaches, and production of tobacco products from these tobacco plants. Also provided are compositions and methods for producing tobacco plants having novel Nic1 mutations or alleles to reduce nicotine levels. Further provided are sequence polymorphisms and molecular markers for breeding tobacco with reduced nicotine or nicotine free while maintaining tobacco leaf grade and tobacco product quality.

Abstract: The embodiments herein relate to a method of preparing a terpene profile replication blend. The method comprises determining a combination of terpene for a predetermined application and blending a predetermined quantity of the terpene in a blender for a predetermined time. The combination of terpenes is selected from the group consisting of limonene, linalool, alpha humulene, alpha perpineole, pinene, bergatomene, a-bisbolol, borneol, camphene, d3-carene, a-caryophyllene, caryophyllene, citronellal, citronellol, elemene, eugenol, fenchol, myrcene, phellandrene, or terpinyl acetate.

Abstract: A cigarette tobacco filler device includes a cigarette tobacco loader for loading tobacco leaves into a tobacco receiving cavity, wherein the cigarette tobacco loader includes a loader body and a loader arrangement. The loader body has a loading cavity and a loading opening aligned with the tobacco receiving cavity. The loader arrangement includes a loading pusher movably supported by the loader body to move between first and second positions, and a loader handle pivotally coupled at the loader body with a rotational drive module to move the loading pusher between said first and second positions. At the first position, a loading gap is formed between the pusher end of the loading pusher and the loading opening for receiving the tobacco leaves within the loading gap. At the second position, the pusher end of the loading pusher is driven for pushing the tobacco leaves within the loading gap into the tobacco receiving cavity.

Abstract: An electronic cigarette case and an information acquisition method are provided. The electronic cigarette case includes: a case body; a microcontroller arranged inside said case body; a trigger module, used for generating a trigger signal, being arranged on said case body; said trigger module being connected to said microcontroller; said microcontroller being used for acquiring, according to said trigger signal, a user smoking signal from the electronic cigarette; a GPS transmission module connected to said microcontroller and used for transmitting said user smoking information to a preset database.

Abstract: There is provided in the present application an electronic cigarette, including an electric heating wire and an electrode. The electric heating wire is electrically conducted to the electrode via a conductor. In the electronic cigarette according to the present application, the electric heating wire is electrically conducted to the electrode via the conductor, instead of a copper sheet and a lead with smaller volumes. In this way, the problem of poor contact which is likely to occur in connection of various conductors could be avoided, so that a phenomenon of an unstable value of resistance in the circuit may be avoided, and emission of smoke becomes more even.

Abstract: A battery assembly for an electronic cigarette, configured to form an electronic cigarette in combination with an atomizing assembly, wherein the atomizing assembly is provided with a magnetic material containing information to be identified, and the battery assembly includes: a magnetic sensor arranged on the battery assembly and configured to obtain the information to be identified; and a microcontroller connected to the magnetic sensor, and configured to control a circuit between the battery assembly and the atomizing assembly to be switched on in a case that the microcontroller determines that the information to be identified matches a preset information, to enable the electronic cigarette to work normally.

Abstract: The invention provides an electronic cigarette atomizer comprising: an outer housing enclosing an inner pipe; and a heating element located substantially within the inner pipe which is electrically connected to a least one electrical connector pin; wherein the heating element and the or each electrical connector pin are secured in contact with each other with a fastening sleeve.

Abstract: A cartridge of an electronic Taping device includes a mouth-end insert. The mouth-end insert includes at least eight outlets configured to distribute vapor. The mouth-end insert has a surface area surrounding the outlets that is configured to absorb heat from the vapor and reduce a temperature of the vapor exiting the mouth-end insert via the outlets to a temperature ranging from about 60° C. to about 70° C.

Abstract: A charger assembly is configured to charge the electronic vaping device. The charger assembly includes a base including a housing defining a port. The port is configured to receive a tip end of an electronic vaping device. The port includes a magnetic electrical contact centrally positioned at a bottom of the port and a first pin positioned at the bottom of the port. The charger assembly also includes a microprocessor electrically connected to the magnetic electrical contact and the first pin.

Abstract: An e-vapor device may include a vaporizer assembly that is detachably coupled to a battery assembly via a connector. The connector may include a male connecting portion and a female connecting portion. The male connecting portion may include mating arms extending from a rim of the male connecting portion. The female connecting portion may include an inner surface and lugs on the inner surface. The mating arms of the male connecting portion are configured to engage the lugs of the female connecting portion so as to electrically couple the vaporizer assembly and the battery assembly. A knurled pattern may also be provided on an outer surface of the male connecting portion and/or female connecting portion so as to conformally interface with a reversed pattern on an inner surface of the vaporizer assembly and/or the battery assembly.

Abstract: At least one example embodiment discloses a section of an electronic-vaping device including a pressure sensor configured to measure a current ambient pressure, the pressure sensor further configured to output the current ambient pressure measurement in accordance with a read request frequency, and a controller configured to determine a mode of operation of the electronic-vaping device, control the read request frequency based on the determined mode of operation, and detect a threshold pressure change based on the current ambient pressure and a baseline pressure.

Abstract: An electronic cigarette comprises a battery portion which is operable to provide power to a heating element of the electronic cigarette, and a cartomizer coupled with the battery portion. The cartomizer comprises a liquid container which provides a liquid toward the heating element wherein the liquid is used for producing and flavoring a vapor of the electronic cigarette when the liquid is heated by the heating element, and a memory which is operable to record and store an amount of the liquid remaining in the liquid container.

Abstract: Vaporizers apparatuses, including cartridges and vaporizers having elongate and flattened (anti-roll) bodies as well as fluid-level windows formed between the cartridge and the vaporizer in which the cartridge is mechanically coupled to the vaporizer.

Abstract: Low temperature electronic vaporization devices and method are described herein for emulating smoking wherein the devices generate an aerosol for inhalation by a subject by heating a viscous material that can have a tactile response in the mouth or respiratory tract.

Abstract: An electronic cigarette oil vaporization method, an electronic cigarette control circuit, and an electronic cigarette are provided. The method includes: a smoking switch generating according to a user's operation a trigger signal; a microcontroller module receiving the trigger signal and according to same, turning on one of a plurality of vaporization control switches electrically connected to the microcontroller module; a heating wire electrically connected to the activated vaporization control switch vaporizing the electronic cigarette oil to supply smoke to a user to take in.

Abstract: A smoking article includes identification information encoded on the smoking article. The smoking article can be used with an electrically heated smoking system having a detector for detecting the smoking article and distinguishing the smoking article from other articles based on the identification information. A cleaning article includes identification information encoded on the cleaning article. The cleaning article cleans an electrically heated smoking system having a detector for detecting the cleaning article and distinguishing the cleaning article from other articles based on the identification information.

Abstract: Pocketed undergarments including one or more pockets are disclosed. The one or more pockets are affixed to a crotch area of an undergarment while allowing a male member to protrude through the undergarment.

Abstract: A pairing device for attaching socks in a pair to one another during storage and for laundering. The pairing device includes two buckle assemblies, one attached to each sock of the pair, and each having a buckle element that mates with the buckle element of the other buckle assembly. The two buckle assembles each include an elastic band that has ends that are secured to the sock, defining two points of attachment; the buckle element is attached to the elastic band, for example at one of the points of attachment to the sock. When attached to the sock, each elastic band stretches in the same direction as the primary direction in which the sock is stretched when worn.

Abstract: A chest binder for holding breast tissue substantially flat relative to a thorax of a wearer's body has a front panel of an elasticized fabric, an inner front panel of a non-stretch material, and a back panel of the elasticized fabric. The front panel and the inner front panel are at least partially joined along corresponding peripheral edges by seams of stitching and are slidable with respect to each other between the peripheral edges. The front panel and the back panel are at least partially joined along corresponding peripheral edges by seams of stitching. The beast tissue of the wearer is held substantially flat relative to the thorax of the wearer's body when the chest binder covers the thorax.