Abstract: In one or more embodiments, a vegan cheese product may be produced. The process may comprise preparing an emulsion of a vegetable protein concentrate and an emulsifier, utilizing a two-step homogenization process.

Abstract: A method for preparing a heat tolerant confectionery product comprising a fat and a sweetener, said method comprising combining together a confectionery composition comprising a fat and a sweetener and a non-aqueous solvent, and wherein the non-aqueous solvent is one in which the sweetener is partially soluble, such as ethanol. Enhanced hardness is achieved by ensuring that either (a) the average particle size of the sweetener is less than 50 ?m, for example from 4-20 ?m; or (b) the non-aqueous solvent contains less than 4% w/w water. Confectionery such chocolate obtained by this process forms a further aspect of invention.

Abstract: Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: The present invention provides a protein material and food ingredient from a sustainable and stable source. The sustainable and stable source of the food or food ingredient is biomass, for example an algal or microbial biomass. The invention discloses that the biomass can be subjected to a series of steps to derive the protein material and food or food ingredient, which has high nutritional content without the unacceptable organoleptic properties that typically accompany proteins and food ingredients from these sources.

Abstract: A process for making a simulated bacon product comprises a series of steps of mixing and processing ingredients, followed by shaping into loaves and cooking and slicing the cooked loaves, after which a topping sauce is added and slices are packed for distribution and sale.

Abstract: The present invention relates to a Bacillus amyloliquefaciens K2G strain, which is excellent in removal of anti-nutritional factors and in protease activity, and shows excellent antimicrobial activity against pathogens and reduced productivity of viscous substances, a method for producing a fermented soybean meal using the strain, a fermented soybean meal produced therefrom, and a feed composition including the same. The fermented soybean meal prepared by Bacillus amyloliquefaciens K2G strain according to the present invention has few anti-nutritional factors such as trypsin inhibitors, soybean oligosaccharides, and polysaccharides, a high content of crude proteins, and high protein solubility, and also consists of small-sized peptides digestible by livestock due to low-molecularization, thereby being effectively used as a high-quality vegetable protein feed having excellent absorption rate and feed efficiency.

Abstract: The invention relates to a mixture for making a cooking-extruded extrudate, the mixture including an aqueous animal ensilage and a vegetable material, and—the aqueous animal ensilage including a water-soluble protein fraction, a water-insoluble protein fraction and fat;—the mixture including from 12.5% by weight or more of ensilage dry matter to 42% by weight or less of ensilage dry matter; and—the mixture including at least 15% by weight of water and less than 34% by weight of water. The invention also relates to a method of making a cooking-extruded extrudate from the mixture. The invention further relates to a use of the cooking-extruded extrudate.

Abstract: Methods and compositions improve amino and fatty acids availability, for example by achieving better blood enrichment in limiting amino acids, such as arginine and lysine, and essential fatty acids, such as linoleic acid. A higher fat digestibility was observed when rendered meat meal in pet food was replaced with a fresh or frozen meat slurry. A slurry can be made by subjecting fresh or frozen meat to size reduction, cooking with direct steam injection to increase the moisture of the meat, and emulsification of the steam-injected meat; and the slurry can be added to a dry blend comprising one or more of meat meals, grains, vegetable proteins, fiber, vitamins, minerals or fats in a preconditioner. The mixture formed by adding the slurry to the dry blend can be extrusion-cooked, cut into pieces, and dried to form a dry pet food kibbles.

Abstract: A rice sheet is formed of cooked rice. The cooked rice is compressed into a sheet-shape to have a reduced volume which is equal to or less than one half of an original volume of the cooked rice before the compression. The rice sheet is not cracked or broken when it is folded or rolled around an ingredient.

Abstract: According to embodiments, a hop tincture includes from about 20.0% to about 95.0% alcohol solution by weight based on the hop tincture and from about 5.0% to about 50.0% at least one hop extract solution by weight based on the hop tincture. Also described are carbonated beverages including carbonated water, sweetener, an acidulant, and the hop tincture and methods for making the hop tincture.

Abstract: An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Abstract: An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg-substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Abstract: What is disclosed is a method of maximizing the juice obtained from juicing a sweet potato by freezing and thawing the sweet potato. Sweet potatoes are considered a “super food” in today's culture due to the large number of vitamins found within sweet potatoes. At current, sweet potato juice by itself is not known to be disseminated in significant commercial quantities, which may be due to an inability to obtain commercially viable amounts of sweet potato juice with a reasonable economic expenditure. Accordingly, what is disclosed is a method of obtaining the juice economically with potential uses of the juice discussed.

Abstract: Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35° F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability.

Abstract: A spray retort system includes a vessel having an interior and a load defined by at least one paperboard container. The at least one paperboard container comprises a body having a top end, a bottom end, and an exposed edge, and the load is positionable within the interior of the vessel. The system further includes at least one nozzle positioned within a top interior portion of the vessel to spray processing fluid onto a top of the load and a first supplemental nozzle arranged on the top interior portion of the vessel to spray processing fluid downwardly along the exposed edge of the at least one paperboard container.

Abstract: The use of low energy spontaneous emulsification method to fabricate acidified antimicrobial nanoemulsions suitable for utilization as a food disinfectant/sanitizer is described. The method of these teachings includes pouring an organic phase (containing oil and surfactant and oil-soluble components) into an aqueous phase (containing water and water-soluble components), which leads to the spontaneous formation of fine droplets due to rapid diffusion of the surfactant from the oil phase into the aqueous phase.

Abstract: A method of de-oiling potato slices, which have been coated in oil, the steps of the method including providing a plurality of potato slices that were pre-treated in oil; and randomly feeding the potato slices onto an elongate longitudinal conveyor which is permeable to oil, water and air. Further, the method includes spraying water downwardly and upwardly onto the plurality of potato slices on the conveyor to displace and lift surface oil from the potato slices. Then, directing air blades to blow a mixture of oil and water from the potato slices as these move along the conveyor.

Abstract: The present invention provides a method for improving the quality of soy sauce using Bacillus amyloliquefaciens, which relates to the field of microbiology and food technology. The method comprises inoculating Bacillus amyloliquefaciens BBE JY06 during soy sauce fermentation. With Bacillus amyloliquefaciens addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well.

Abstract: The embodiments herein provide a puffed and extruded popcorn product synthesized from cornmeal. The popcorn product is similar in appearance, texture and flavor to that of a regular popcorn. A cornmeal is mixed with water to obtain a mixture. The cornmeal is cooked under high temperature and pressure. The cornmeal is passed to the die holes provided at the end of the extruder by the hammer type twin extrusion screws. The corn is extruded out of the holes at a high velocity to obtain a corn product of irregular shape. The corn product into several pieces of desired length by a cutter. The cut pieces are dried with a drier before packaging.

Abstract: A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.

Abstract: The invention relates to a process for producing highly soluble compositions containing purified steviol glycosides from Stevia rebaudiana Bertoni plant extract, more particularly Rebaudioside D. Obtained highly soluble compositions are useful as non-caloric sweeteners or in combination with sugar or high intensity sweeteners in edible and chewable compositions such as beverages, confectionaries, bakery products, chewing gums and the like.

Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising one or more chelating agents selected from citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, gluconic acid, and EDTA, acetic acid, a sugar, a yolk, an edible oil, a thickener, and water, wherein the content of the edible oil is 1 to 40% by mass, and the acidic oil-in-water type emulsified condiment has a water activity of 0.90 to 0.96, a pH of 3.0 to 4.0, a viscosity (20° C.) of 50 to 600 Pa·s, and a b* value of 10 to 20 in an L*a*b* color system when preserved at 40° C. for 4 months.

Abstract: The present invention is an improved probiotic nutritional supplement, in unit dosage form for animal or human consumption, and a method of preparing it. Any of the nutritionally appropriate bacteria, such as but not limited to Bacillus subtilis, are cultured in connection with novel, enhanced-nutrition media and, in many cases, the enhanced-nutrition media is retained in the end product after fermentation. The enhanced-nutritional media, for example, may contain one or more of a legume, aloe vera juice or other fruit or vegetable juice, turmeric, green tea—or one of many other media constituents that probiotic bacteria have not been cultured on or with previously, for the purpose of preparing unit dosage forms thereof.

Abstract: The present invention relates to nutritional compositions which are specifically designed to address the needs of infants and young children of at least 2 years of age. In particular, the invention provides a set of nutritional compositions for infants and young children, each nutritional composition having varying probiotic content. The set of the invention is specifically aimed at providing an optimal amount of probiotics to infants and young children over time and at each specific age.

Abstract: Gender specific synthetic nutritional compositions for infants up to 1 month of age wherein, the lactoferrin and/or serum albumin content is adapted based on that found in HM produced for an infant of the same gender and age, and nutritional systems comprising them.

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: An ingestible compositions includes a first polymer layer, an adhesive layer associated with the first polymer layer, where the adhesive layer includes an adhesive material and is configured to releasably adhere to the first polymer layer, an alginate layer adhered to the adhesive layer, and a second polymer layer associated with the alginate layer and configured to releasably adhere to the alginate layer. Aspects further include methods of making and using the compositions.

Abstract: An oral smokeless tobacco product comprises bleached tobacco raw material with less than about 4 weight-% fermentable carbohydrates, calculated on dry total weight of the bleached tobacco raw material, with an ISO brightness not less than about 60; nicotine selected from nicotine from tobacco plants and/or synthetic nicotine; and an alginate composition. The alginate composition is distributed in the product and comprises at least water, alginate and an added substance intended to be released from the product when used. The composition contains an alginate matrix that retains at least a major proportion of the added substance so long as the matrix is intact, the alginate matrix being formed so as to disintegrate and/or dissolve in the chemical and physical environment existing in a user's mouth. The alginate contains an alginate salt of monovalent cations and is soluble in cold water. The product has a water content of 5 to 55%.

Abstract: A method for producing a diffusion-optimized tipping paper for tobacco products, especially filter cigarettes, by plasma perforation of the web of tipping paper for the purpose of maximum carbon monoxide reduction, wherein the diffusivity and the permeability P of the perforated tipping paper are measured in-line and diffusivity is maximized by controlling the perforation parameters, the definable target permeability Psoll being maintained at all times.

Abstract: A smoking article comprising a first part moveable relative to a second part, and an indexing mechanism comprising a first indexing surface on the first part, and a second indexing surface on a support element of the second part. The second indexing surface is configured to engage with the first indexing surface to control relative movement between the first part and second part. One or more spacer elements are arranged to control a radial position of the first indexing surface relative to the second indexing surface. The support element and one or more spacer elements are frangibly connected.

Abstract: The present invention relates to filter material for inclusion in a smoking article, said filter material comprising a base material comprising or made from fibres having a first diameter or mean diameter, and fine fibres having a diameter or mean diameter which is smaller than the first diameter, wherein the filter material comprises more than 10% by weight and/or by volume fine fibres or wherein the diameter or mean diameter of the fine fibres is between about 1.0 ?m and about 1.5 ?m. The invention also relates to filters or filter elements comprising the filter material, smoking articles comprising the same, and use of the filter material in smoke filtration.

Abstract: A description is given of a cigarette having a filter apt to neutralize the damage from smoke, characterised in that said filter is soaked with a homeopathic preparation obtained from a mother tincture coming from the maceration of paper and tobacco of said cigarette, where the mixture of paper and tobacco constitutes the “homeopathic active ingredient”.

Abstract: A method is disclosed comprising displaying, by an electronic vapor device, a first image via one or more displays, determining, by the electronic vapor device, that the first image is to be changed, determining, by the electronic vapor device, a second image to display in place of the first image, and displaying, by the electronic vapor device, the second image via the one or more displays.

Abstract: A cigar punch is designed to cut out plug from the sealed end of a cigar and automatically expel the plug out of the punch.

Abstract: The present disclosure relates to aerosol delivery devices, methods of forming such devices, and elements of such devices. In some embodiments, the present disclosure provides devices configured for vaporization of an aerosol precursor composition through radiant heating. The radiant heat source may be a laser diode or further element suitable for providing electromagnetic radiation, and heating may be carried out within a radiation-trapping chamber. In some embodiments, an interior of such chamber may be configured as a black body or as a white body.

Abstract: A control body and cartridge that are coupleable with one another to form an aerosol delivery device are provided. The control body comprises a control component and an RFID reader contained within at least one housing. The cartridge comprises at least one heating element and an RFID tag contained within at least one housing. The RFID reader of the control body is coupled to the control component of the control body and configured to communicate with the RFID tag of the cartridge upon coupling of the control body with the cartridge. The control component of the control body is configured to authorize the cartridge for use with the control body based at least in part on communication between the RFID reader and the RFID tag.

Abstract: A device for feeding e-liquid in an e-cigarette, comprising a vaporization zone with at least one wick and a resistor, a reservoir of e-liquid, and a battery for supplying electrical energy to at least the resistor. The device comprises at least one micro pump interposed between the reservoir and the wick. An e-cigarette incorporating the feeding device is also disclosed.

Abstract: The present disclosure relates to aerosol delivery devices, methods of forming such devices, and elements of such devices. In some embodiments, the present disclosure provides devices configured for vaporization of an aerosol precursor composition through radiant heating. The radiant heat source may be a laser diode or further element suitable for providing electromagnetic radiation, and heating may be carried out within an optional chamber, which can be a radiation-trapping chamber. In some embodiments, an interior of such chamber may be configured as a black body or as a white body.

Abstract: A capsule (6) for use with an electronic smoking device (1) is provided where liquid for atomisation by an electric atomiser is contained within a cavity enclosed by an end wall (50); a lateral wall (50); and a puncturable membrane (34). One or more grooves (54) are provided on the inner face (52) of the lateral wall (50) adjacent the cavity. When the puncturable membrane (34) is punctured the one or more grooves (54) act to provide air channels adjacent the lateral wall (50) facilitating air to pass into the cavity as the liquid leaves the cavity via the puncture in the puncturable membrane (34).

Abstract: A method is disclosed comprising vaporizing a first vaporizable material by a robotic vapor device to create a vapor, exposing the first vaporizable material to a sensor to detect one or more constituents in the first vaporizable material, exposing the vapor to the sensor to detect one or more constituents in the vapor, determining measurement data for the one or more constituents of the first vaporizable material and the one or more constituents of the vapor, transmitting the measurement data to a computing device via a network, receiving an analysis result from the computing device via the network, and displaying the analysis result.

Abstract: A method is disclosed comprising receiving a status of a vaporizer component of an electronic vapor device, determining a first audio file of a plurality of audio files based on the status, determining a first characteristic based on the status, and causing an audio output device to output the first audio file according to the first characteristic.

Abstract: A method is disclosed comprising detecting negative pressure at a first vapor outlet of an electronic vapor device, causing a vaporizer component to vaporize a vaporizable material to generate a first vapor in response to the negative pressure, providing the first vapor to the first vapor outlet, detecting positive pressure at the first vapor outlet, causing the vaporizer component to vaporize the vaporizable material to generate a second vapor, and providing the second vapor to a second vapor outlet.

Abstract: A device having a cavity configured to receive or to hold an e-cigarette, which includes a push-hold button to actuate vapor generation and/or formation. The device further comprises an automatic plunger capable of pressing the push-hold button based upon a command. The plunger may receive the command from a controller or alternatively from the airflow caused by the puff. A mechanism configured for positioning the automatic plunger proximate to the push-hold button is also incorporated into the device.

Abstract: An electronic smoking article includes a liquid supply including liquid material, a heater operable to heat the liquid material to a temperature sufficient to vaporize the liquid material and form an aerosol, a wick in communication with the liquid material and in communication with the heater such that the wick delivers the liquid material to the heater, at least one air inlet operable to deliver air to a central air passage upstream of the heater, and a mouth end insert having at least two diverging outlets.

Abstract: A smoking article may include a cigarette incorporated within an electrically powered aerosol generating device that acts as a holder for that cigarette. The smoking article possesses at least one form of tobacco. The smoking article also possesses a mouth-end piece that is used by the smoker to inhale components of tobacco that are generated by the action of heat upon components of the cigarette. A representative smoking article possesses an outer housing incorporating a source of electrical power (e.g., a battery), a sensing mechanism for powering the device at least during periods of draw, and a heating device (e.g., at least one electrical resistance heating element) for forming a thermally generated aerosol that incorporates components of tobacco. During use, the cigarette is positioned within the device, and after use, the used cigarette is removed from the device and replaced with another cigarette.

Abstract: An electronic cigarette with a lung capacity detection function and a control method. The electronic cigarette comprises a control module (10) used for controlling the electronic cigarette to atomize cigarette liquid, a flow sensor (20) used for detecting an air flow volume exhaled or inhaled by a user and generating a flow signal, and a prompting module (30) used for generating prompting information. The flow sensor (20) and the prompting module (30) are respectively connected to the control module (10). The control module (10) is also used for controlling, according to the flow signal, the prompting module (30) to generate prompting information. The electronic cigarette has effects of prompting the user so as to protect health of the user and making functions of a production diversified.

Abstract: Embodiments relate to an apparatus and method for holding a shirt collar in a position and orientation on a shirt front. The apparatus includes a first elongate collar stay adapted for attachment to an inside surface of the shirt collar or positionable within a collar stay pocket of the shirt collar, the first elongate collar stay having a first adherence portion for removable contact with inside surface of the shirt collar or the collar stay pocket; and a second elongate collar stay moveably connected to the first elongate collar stay, the second elongate collar stay adapted for attachment to an outside surface of the shirt opposite the inside surface of the shirt collar and in relation thereto, the second elongate collar stay having a second adherence portion for removable contact with the outside surface of the shirt opposite the inside surface of the collar and in relation thereto.

Abstract: A layered undergarment. The layered undergarment includes a first layer and a second layer. The first layer fits tightly against the wearer's upper thigh and the second layer is disposed over the first layer and rests loosely against the wearer's lower thigh. The first and second layer are each continuous with an elastic waistband that encircles the waist of the wearer. The first layer is preferably composed of a sweat absorbent material while the second layer is preferably composed of a breathable material.

Abstract: A backless support bra having a front main portion with first and second upper shoulder straps and first and second lower pelvic straps, which are designed to pass through the pelvic region of a wearer, securing the bra in place and providing support to the wearer without exposing bra wings in the back region of the wearer. Various methods of securing the backless support bra are also provided.

Abstract: Sensor module for sensing forces to the head of an individual and wirelessly transmitting signals corresponding thereto for analysis, tracking and/or reporting the sensed forces.