Abstract: New, highly effective and long-lasting algaecidal compositions of aqueous solutions of one or more organic acids and a source of metal ions.

Abstract: This invention relates to a wipe for killing spores comprising an absorbent sheet holding an aqueous composition and a sealed package containing the absorbent sheet, wherein the aqueous composition comprises water, an antimicrobial agent and a peroxide. The invention also relates to a process for killing spores using the above-indicated wipe.

Abstract: Provided is a method for manufacturing a microbicide having high microbicidal performance for eradicating microbes. This method for manufacturing a microbicide comprises: a step for preparing an inorganic aqueous solution containing an inorganic component having seawater as a raw material thereof, an ozone mixing step for mixing ozone into the inorganic aqueous solution, and a stirring step for stirring the inorganic aqueous solution mixed with ozone and passing through a bubble generation nozzle; wherein, the temperature of the inorganic aqueous solution in the ozone mixing step and the stirring step is 0° C. to 30° C., and when the amount of inorganic aqueous solution treated in the ozone mixing step and the stirring step is defined as X liters and the treatment rate of the ozone mixing step and the stirring step is defined as Y liters/minute, then the microbicide is manufactured by alternately repeating the ozone mixing step and the stirring step for A·X/Y minutes (where A is 30 or more).

Abstract: The invention relates to the use of microorganisms as plant growth stimulants and for the biological control of bacterium, insects, fungi and phytopathogenic nematodes. More specifically, the invention relates to the use of microorganisms of the genus Bacillus, more specifically the Bacillus methylotrophicus species, as well as to cultures thereof, compositions comprising these bacteria, different culture methods and the products comprising same, as plant growth stimulants and for the biological control of bacterium, insects, fungi and phytopathogenic nematodes.

Abstract: The present disclosure includes the composition and methods of a granule formulation consist using a liquid biological active that has great handling properties yet still efficacious. The biological active is absorbed into or spray onto a mixture of carriers, dispersants, and/or wetting agents. When the product is formulated as a granule, it has good durability and does not dust which increases handleability of the product during application.

Abstract: Disclosed are compositions comprising chitosan, glucosamine and amino acids, where the concentration of chitosan is greater than 1.5 wt % and glucosamine is greater than 1.5 wt %. In preferred embodiments the concentration of chitosan is from 2 to 2.5 wt % and glucosamine is 2 to 6 wt %. The composition can also include solid chitin. The composition can also include trace elements, protein and other polysaccharides. The composition is generally a liquid but may be a solid. In most embodiments, the solid can be reconstituted with water prior to use. In preferred embodiments, the composition comprises HYTd and at least one of, HYTa, HYTb and HYTc. In other embodiments the composition comprises HYTd and two or more of, HYTa, HYTb and HYTc. The composition can also comprise HYTd, HYTa, HYTb and HYTc. In the disclosed processes soil, seed, seedling or plant foliage are contacted with HYTd or any of the above compositions.

Abstract: Compositions and methods for controlling mosquitoes are provided herein.

Abstract: The present invention refers to a plant growth and development, inductive resistance bio-stimulant formulation for phytopathogen virus disease control and its method of preparation from plant extracts and other natural origin products. The plant growth and development, inductive resistance bio-stimulant formulation for phytopathogen virus disease control is composed of plant extracts and vegetable oils proceeding from Chihuahua semi-desert plant varieties and absolute oils and aromatic plant extracts, and other components. This formulation has been widely proven in field and is useful for phytopathogen virus disease control, preventing and reducing DNA and RNA virus damage of greater impact in vegetable and fruit crop production, ameliorating the number of damaged plants, delaying the appearance of virosis symptoms, significantly decreasing the severity of damage, reducing virus dissemination in plantation, favoring growth continuity in plant and assuring a greater yield under attack conditions.

Abstract: An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.

Abstract: A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

Abstract: The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; wherein said liquid component originates from fresh whole Wolffia genus plant added to said dry material during process of kneading; said flour to said fresh Wolffia plant weight ratio (w/w) is in the rage of 100:47 to 100:88; further wherein said dough has a consistency of 500+/?15 FU or [10-170 kPa].

Abstract: A system and a method for forming wafer blocks. The wafer blocks include at least three wafer sheets and at least two cream layers of two different creams. The wafer sheets and the cream layers are arranged alternately and lying parallel upon one another.

Abstract: An apparatus for making patties with a ground food product includes a housing including an inlet for receiving the ground food product A mold plate is positioned at least partially within the housing and includes first and second mold cavities. The mold plate is rotatable about an axis to first and second mold positions. In the first mold position, the first mold cavity is positioned within the housing for receiving the ground food product and the second mold cavity is positioned outside the housing for removing a patty formed therein. In the second mold position, the second mold cavity is positioned within the housing for receiving the ground food product and the first mold cavity is positioned outside the housing for removing a patty formed therein.

Abstract: A meat tenderizing device is provided for meat tenderizing. The device can include a substrate having at least one structural reinforcing member. The substrate may be elastomeric, and may have a body of a material that is non-conductive. The structural reinforcing member can be longitudinally aligned to inhibit longitudinal shortening or longitudinal contraction of the device. The device can provide radial or lateral compression to maintain a longitudinal length or longitudinal stretching of meat contained therein. The substrate can include a conductive material distributed therein that is thermally or electrically conductive. The structural reinforcing member can be positioned so as to control stretching of the substrate. The device can also include a phase change member on a surface of at least a portion of the substrate. The phase change member can include a phase change hydrogel that is liquid at lower temperatures and a gel at higher temperatures.

Abstract: A method for eviscerating slaughtered poultry having a carcass with a viscera pack in a body cavity of the carcass, includes entering the body cavity of the retained carcass with an eviscerating tool via an opened vent end, passing a front end of the eviscerating tool along the breast side of the body cavity so that the front end thereof moves past the viscera pack at least till beyond the liver, using a gizzard pre-lifting tool, which is entered into the body cavity of the retained carcass via the opened vent end, which gizzard pre-lifting tool is operated to grasp the gizzard and/or belly fat bonded to the gizzard and is operated to lift the gizzard thereby entraining a further portion of the viscera pack, the lifting of the gizzard being performed prior to the front end of the eviscerating tool passing along the breast side.

Abstract: A method for reducing bacterial contamination on a food surface. The method comprises applying to the food surface an organic acid and a methylcellulose. The methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Abstract: The system for cleaning fresh and freshly-cut produce is designed to clean produce as soon as practicable after the produce is cut. As the produce falls downwardly, a spray manifold directs a produce-washing liquid upwardly so that the produce-washing liquid directly sprays and impacts the falling produce. The impact of the produce-washing liquid causes the produce to tumble and the descent of the produce is slowed, and consequently the produce is thoroughly coated and cleaned by the produce-washing liquid. In an alternative embodiment, a suspending fluid (preferably air) is simultaneously directed to the falling produce to slow the descent of the produce and further ensure that the produce is thoroughly washed and directly sprayed by the produce-washing liquid.

Abstract: The present invention is related to a composition to obtain peeled prickly pears coated with an edible film based on cellulose derivatives; process to obtained peeled prickly pears with the cellulose derived edible composition; and its use to coat the peeled prickly pears to delay the fruit dehydration and decomposition.

Abstract: Provided is a composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods including applying to the surface of the plant matter a composition including an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition.

Abstract: A plant for heat treating heat-sensitive fluid foodstuffs an infusion chamber in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, and a fluid foodstuff inlet connected to a plurality of openings at the top of the infusion chamber for creating a plurality of essentially downwardly directed separate fluid foodstuff jets. The infusion chamber has a bottom section configured to collect the fluid foodstuff from the jets. The bottom section has an outlet opening at the bottom of the infusion chamber for allowing the collected fluid foodstuff to exit the infusion chamber. The outlet opening is seamlessly connected to the inlet of a pump. A cooling jacket surrounds the bottom section for cooling the bottom section. The cooling jacket extends all the way down to the pump.

Abstract: A plant for heat treating heat-sensitive fluid foodstuffs including an infusion chamber, in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, a fluid foodstuff inlet connected to a plurality of openings at the top of the infusion chamber for creating a plurality of essentially downwardly directed separate fluid foodstuff jets. The infusion chamber has a bottom section configured to collect the fluid foodstuff from the jets. The bottom section has an outlet opening at the bottom of the infusion chamber for allowing the collected fluid foodstuff to exit the infusion chamber. The outlet opening is connected to the inlet of a pump. A cooling jacket surrounds the bottom section for cooling the wall of the bottom section, and an optical camera is mounted on the infusion chamber with an angle of view covering at least a portion of the bottom section.

Abstract: The present invention relates to a pressurized spray device containing: a propellant gas, and—a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total protein content of at least 3%, capable of spraying out the fermented dairy product to form a fermented dairy product foam, as well as a method to produce such a device and a method for obtaining a fermented dairy product foam.

Abstract: [Problem] To provide a means for achieving the stability of a lactase solution. [Solution] A lactase solution, containing sugars in an amount of 0.1 to 100 g/kg on the basis of the total mass of the lactase solution, wherein an amount of reducing sugar contained in the lactase solution is 2.0 mg/g or less.

Abstract: The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is free of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in “sandwich wraps” or other applications.

Abstract: A coffee roasting apparatus (100) is disclosed comprising a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; and a controller (130) for controlling the roasting element. The controller is adapted to control the roasting element as a function of a change in the volume of the coffee beans residing in the compartment. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.

Abstract: A chocolate food product that is low in fat, dairy free, soy and lecithin free, free of added sugar or ingredients that increase sugar content, substantially starch-free, Isomaltooligosaccharide-free, oligosaccharide-free, maltitol-free, sorbitol-free, xylitol-free, erythritol-free, and isomalt-free. The chocolate food product may comprise: a cocoa butter, an unsweetened cocoa powder, a glycerin, a coconut cream, an almond milk, a pectin, a salt, a monk fruit blend, and a coconut flour.

Abstract: The present application provides a system or kit for printing tempered chocolate. The system includes a first heated vessel for maintaining chocolate therein untempered, and a second heated vessel in fluid communication with the first heated vessel for maintaining chocolate therein within the range of about 84 degrees Fahrenheit and about 92 degrees Fahrenheit and tempered with about 0.5% to about 3% type V crystals. The system further includes a syringe pump configured to pump tempered chocolate and a nozzle. The system further includes a three-way valve for selectively coupling the syringe pump and the second vessel, or the nozzle and the syringe pump, in fluid communication to direct the tempered chocolate from the second vessel through the nozzle. The system further includes a control system for controlling the system such that the chocolate flowing from the nozzle includes greater than about 3% type V crystals.

Abstract: A product invention that relates to an aerated confection containing a texture modifier and a saccharide mass, that comprises a backbone saccharide, a stability saccharide, and optionally a lubricant saccharide. The saccharides are chosen such that the saccharides will have a fluid molten structure that will create a stable aerated mass after extrusion with carbon dioxide. The texture modifier is added to vary the texture of the aerated confection, including making the hard confection chewy thereby extending the consumer's enjoyment of the confection. The invention also relates to the method of making the stable aerated confections with extrusion processing using super critical carbon dioxide.

Abstract: A method of manufacturing a comestible is provided including providing at least one manufacturing instrument configured to contact the comestible. A releasing agent is atomized and expelled from an expelling device. Application of pressure to the releasing agent is unnecessary to achieve the atomizing. The atomized releasing agent is applied to either a surface of the at least one manufacturing instrument configured to contact the comestible or to a surface of the comestible.

Abstract: A single-use dispensing container (10) designed for being inserted into a device (20) where chilled and/or frozen products are prepared in a processing container (30), the dispensing container (10) comprising a plurality of ingredient compartments (10a) each comprising at least one ingredient for the preparation of the chilled or frozen product, wherein the dispensing container (10) comprises identification means providing the device (20) with information of the parameters for dispensing, cooling, texturizing and mixing the ingredients of the plurality of ingredient compartments (10a), such that the ingredients from the plurality of ingredient compartments (10a) are dispensed directly into the processing container (30), the dispensing of the ingredients being done either sequentially or simultaneously for the plurality of ingredient compartments (10a), as a function of the chilled or frozen product targeted.

Abstract: An emulsifier in powder form for animal feeds is described. A process for preparing the animal feed is also described.

Abstract: An embodiment of the present invention provides a carbonated beverage comprising a stevia extract in which foaming is suppressed and a method for producing the same. A carbonated beverage comprising RebA and RebD and/or RebM, wherein a content of RebA is 500 ppm or less; a content of RebD and/or RebM is 486 ppm or less; ((RebD and/or RebM)/RebA) is 0.45 or more in a mass ratio; and a total content of RebA and RebD and/or RebM is 0.5 to 13.5 in Brix in terms of sucrose.

Abstract: A fluid suction system for a retort having a vessel with a vessel length, pooled fluid at a bottom of the vessel defining a fluid surface level, and an outlet placing the vessel in fluid communication with a pump includes an elongated manifold for placement along the bottom of the vessel in fluid communication with the outlet. The pooled fluid flows into and through the manifold when the pooled fluid is suctioned by the pump, and the fluid surface level of the pooled fluid remains substantially even along at least a portion of the vessel length as the pooled fluid is suctioned by the pump.

Abstract: A method of preserving a harvested cultivated food can include applying a preservative composition onto a cultivated food. The preservative composition can include an amino acid, peptide having the amino acid or protein having the amino acid. The amino acid or peptide or protein having the amino acid can be associated with a water soluble substance. The water soluble substance may facilitate application of the amino acid to the cultivated food and may contribute to the improvement of preservation of the cultivated food post-harvest. A container can be configured for protecting harvested cultivated food by having a chamber with a preservative composition located the container. A substrate can include a preservative composition located on the substrate, which can be applied to a cultivated food to increase preservation.

Abstract: Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

Abstract: Provided herein is a method of flavouring a food comprising grinding a flavour bead onto a food or beverage prior to or contemporaneous with the use of the food or beverage, wherein the particle is in the form of an extruded, glassy bead, comprising a fibrous carrier composition encapsulating a flavour ingredient or composition active ingredient, characterised in that the bead has a cross-section diameter comprised between 3 mm and 15 mm. Further provided here is a flavour mill comprising the bead. The particle or bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavour material.

Abstract: Generating an optimised formulation for a foodstuff, comprises receiving at a processor physicochemical data pertaining to one or more plant extracts and operating the processor to calculate a time, Tmax, representing a time to reach a maximum concentration in plasma of at least one metabolite of the one or more plant extracts by applying the received physicochemical data to a mathematical model stored in memory. The processor is then operated to identify ones of the metabolites for which the calculated Tmax substantially corresponds with a target absorption time for the foodstuff; and to generate an optimised formulation for the foodstuff comprising the one or more plant extracts containing the identified metabolites. The physicochemical data include one or more of molecular mass (M), liphophilicity (log P) and Polar Surface Area (PSA).

Abstract: Provided are nutritional compositions including a component for stimulating butyrate production in the human gut and/or dietary butyrate. Further disclosed are methods of reducing allergic reaction and promoting tolerance to cow's milk allergy in a pediatric subject by providing said nutritional compositions to a target subject.

Abstract: A comprehensively nutritious instant food includes the following raw ingredients: rice powder 39.593849% to 44.930798%, soybean meal 29.695386% to 33.698099%, protein 8.908616% to 10.109430%, edible fiber 4.949231% to 5.616350%, carotene 0.000099% to 0.000112%, calcium 0.197969% to 0.224654%, iron 0.000356% to 0.000404%, zinc 0.000297% to 0.000337%, copper 0.000040% to 0.000045%, sodium 0.395938% to 0.449308%, potassium 0.395938% to 0.449308%, manganese 0.000040% to 0.000045%, selenium 0.000014% to 0.000016%, iodine 0.000030% to 0.000034%, phosphorus 0.013858% to 0.015726%, magnesium 0.007919% to 0.008986%, fluorine 0.000554% to 0.000629%, vitamin B1 0.000297% to 0.000337%, vitamin B2 0.000040% to 0.000045%, vitamin B6 0.000040% to 0.000045%, vitamin B12 0.000001% to 0.000001%, vitamin B3 0.000396% to 0.000449%, vitamin D 0.000013% to 0.000015%, vitamin K 0.000016% to 0.000018%, vitamin H 0.000059% to 0.000067%, vitamin B 0.000079% to 0.000090%, vitamin E 0.000178% to 0.000202%, vitamin C 0.001188% to 0.

Abstract: The present invention provides nutritional compositions (for example, sensorially acceptable nutritional compositions) that comprise a fruit component, a fiber component, and a micronutrient component. Also provided are methods of making and using the nutritional compositions.

Abstract: The invention relates to a method for producing a milk food made as a substitute for breast milk, in the form of a ready-to-use, long-life liquid. The invention also relates to the facility for implementing said method and to the milk food made as a substitute for breast milk produced by said method.

Abstract: An improved, high-capacity die assembly (10) for a food or feed extruder (12) is provided and is particularly useful for the production of high quality aquatic feeds. The die assembly (10) includes a mount (20), which is secured to the discharge end of an extruder barrel (14), with a plurality of tubular die components (22, 24) coupled with the mount (20). Each component (22, 24) includes wall structure (38) defining an outwardly diverging tubular chamber (40) with a die plate assembly (50) coupled to the outer end of the wall structure (38). A flow diverter element (54) is located within each chamber (40) and has a large diameter end adjacent the assembly (50) and a smaller diameter end closer to the chamber inlet. The assembly (50) has a plurality of openings (52) outboard of the element (54).

Abstract: An apparatus and method for automatically preparing ground consumable plant material for smoking, wherein the apparatus can repeat the method quickly. The apparatus comprises an outer shell which protects the separating unit which is configured to hold the raw consumable material while simultaneously pushing micro bits of ground consumable material through small apertures, thus extracting all unwanted raw material. The separation unit further comprises a screen which the ground consumable material rolls over to aid in the collection of the consumable pollen. While the outer shell further comprises a funnel to aid in the delivery of the ground consumable material to a smoking device.

Abstract: Provided is a composition containing a polyol that has 4 to 8 carbon atoms and 2 hydroxyl functions that can be used as a liquid for electronic cigarettes. The disclosure further relates to a liquid composition for electronic cigarettes, the composition containing a polyol that has 4 to 8 carbon atoms and 2 hydroxyl functions, as well as at least one compound selected from among nicotine, a nicotine substitute and an aroma. The disclosure also relates to an electronic cigarette containing the composition.

Abstract: A method of isolating compounds from a tobacco-derived black liquor, including receiving a black liquor from a pulping process of an input material comprising a plant of the Nicotiana species, treating the black liquor with an acid to lower the pH of the black liquor to about 7 or lower in order to produce a precipitate and an acidified black liquor, separating the precipitate and the acidified black liquor, extracting the acidified black liquor with an organic solvent in order to produce an organic layer extract and an aqueous layer extract, and separating the organic layer extract and the aqueous layer extract.

Abstract: Methods of forming pyrazines from reactants derived from a plant of the Nicotiana species, including receiving an aqueous reactant solution including at least one tobacco-derived cellulosic sugar and at least one tobacco-derived amino acid, heating the reactant solution to a reactant temperature and holding the reactant solution at the reactant temperature for a reactant time to produce a reactant product including at least one tobacco-derived pyrazine, and isolating the at least one tobacco-derived pyrazine from the reactant product. Tobacco products incorporating the tobacco-derived pyrazines are also provided.

Abstract: A method for producing a flavor source that supports an inhaling flavor component contained in a tobacco raw material, comprises: step A of performing an alkali treatment on the tobacco raw material; and step B of arranging an alkali-treated tobacco raw material and a flavor base material configured by non-tobacco material within a same space in such a way that the alkali-treated tobacco raw material and the flavor base material are maintained in a non-contacting state, thereby inducing the flavor base material to support the inhaling flavor component emitted as a vapor phase from the tobacco raw material.

Abstract: This invention provides an annular stereoscopic-heating electronic cigarette with replaceable inner container, comprising: a cylindrical electronic cigarette body; the electronic cigarette body comprises a smoke-filtering member, an annual stereoscopic-heating member and a heat-controlling member; wherein: the annual stereoscopic-heating member comprises an annual stereoscopic-heating casing, and an openwork member for conducting heat. A nickel cadmium (Ni-Cd) heating coil is spirally wind around and firmly contacts the exterior surface of the open member. A replaceable shredded tobacco inner container is sleeved within the openwork member. The exterior of the Ni-Cd heating coil and the bottom of the openwork member are respectively wrapped around by an asbestos heat-insulating layer. A short-circuit contactor is set at the bottom of the annular stereoscopic-heating casing and connects to the Ni-Cd beating coil.

Abstract: A smoking article (10) includes a tobacco substrate (20) comprising at least 15% humectant and a hydrophobic paper wrapper (40) disposed about the tobacco substrate. The paper wrapper (40) is hydrophobic due to hydrophobic groups covalently bonded to the paper.