Abstract: The invention relates to methods for preparing a dry, flowable sabadilla extract and to methods of its use as a pesticide.

Abstract: The invention relates to methods for preparing a concentrated sabadilla extract and to methods of its use as a pesticide.

Abstract: The present invention is directed to methods of producing de-oiled sabadilla extract by removing the oil from sabadilla seeds or a sabadilla extract. The invention also relates to methods for controlling pests by application of de-oiled sabadilla extract to pests' or to their environment.

Abstract: The present invention is directed to methods of producing liquid sabadilla extract. The invention also relates to methods for controlling pests by application of liquid sabadilla seed extract to pests' environment or to pests.

Abstract: The design sleeve is the only product of its kind that features soft, pliable rolling pin covers with optional concave or convex designs that can be easily affixed on or removed from any rolling pin. The design sleeve is uniquely designed to be manufactured with food-safety silicone or silicone-like materials for optimal ease of use and durability. The sleeve has two penny-sized thumb tabs on both ends of the sleeve for ease of attachment and removal of sleeve to the rolling pin. It is intended that this product will be available with a variety of holiday, seasonal and special occasion designs to meet a variety of consumer preferences. This product is also uniquely flexible in its possible applications, in that it might be useful to artists, artisans, and others for the production of complex designs in clay, watercolor paint, or other materials.

Abstract: The invention relates to a cutting device (101 . . . 106) for a dough extrusion machine (2), comprising a moveable frame (3), a wire (41) or a blade (42) mounted on said frame (3), and a first drive (51, 52) coupled to said frame (3) causing a movement of the frame (3) in a first direction (x). Moreover, the cutting device (101 . . . 106) comprises a second drive (61, 62, 62?) coupled to said frame (3), which causes a movement of the frame (3) in a second direction (z) transverse to the first direction (x). The second drive (61, 62, 62?) can be actuated independently of said first drive (51, 52). In addition, the invention relates to a method of cutting dough by means of said cutting device (101 . . . 106), wherein the first drive (51, 52) and the second drive (61, 62, 62?) are simultaneously actuated during movement of the wire (41)/blade (42).

Abstract: Freezing installation for freezing food articles in blocks, particularly seafood, where the food articles prior to being introduced into the freezing installation is arranged in trays, said freezing installation comprising a pre-pressing apparatus and one or more horizontal plate freezers (2, 3, 4, 5, 6), said horizontal plate freezer (2, 3, 4, 5, 6) having one or more horizontal freezing plates (31): means for introducing trays into the pre-pressing apparatus the pre-pressing apparatus comprises a plurality of horizontal shelves onto which in use the trays are placed, and a top plate (21), said shelves (22) and top plate (21) are stacked on top of each other, where each horizontal shelf and the top plate (21) are connected to at least one actuator such that each shelf and top plate (21) is able to be moved vertically, and the at least one actuator can provide a downwards force in use urging the horizontal shelves and the top plate (21) into contact with the trays positioned on the shelves; means for transfe

Abstract: The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes in a combination with rosemary.

Abstract: This invention relates to a membrane and method for the preservation of agricultural produce. According to a first aspect of the invention there is provided a membrane for the preservation of agricultural produce comprising first and second outer polymeric layers, at least one of the outer polymeric layers being impregnated with a hydrophilic agent, and an inner layer dispersed in between the outer layers, the inner layer consisting of a polymer being impregnated with a carrier for incorporation of an antimicrobial volatile into the inner layer, the inner layer further including an absorptive agent, wherein in use, the membrane is placed proximate to agricultural produce to be preserved.

Abstract: Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more additional milk fractions to form a yogurt base. The yogurt base is inoculated with a yogurt culture and fermented, and at least a portion of the acid whey is removed from the fermented product using a ceramic ultrafiltration membrane system to form the Greek yogurt product.

Abstract: A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.

Abstract: An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Abstract: A flavor station assembly can be employed to dispense snow cone flavors or other types of flavoring syrups or liquids. The flavor station assembly can include one or more saucer assemblies where each saucer assembly is configured to dispense a number of flavors. Each saucer assembly can be coupled to a support assembly that is configured to pivot thereby enabling the saucer assemblies to be positioned in a desired location relative to the structure to which the support assembly is mounted.

Abstract: A meat substitute comprising two or more sources of plant protein, or a meat substitute comprising one more sources of plant protein and a fruit, fruit powder, or chia seed extract, or a low allergen meat substitute that is optionally free of soy and optionally free of other allergenic ingredients.

Abstract: A process for preparing a glutamine-supplemented food product by contacting water and a nutritive base that predominantly comprises meat and carbohydrate with a peptide source of glutamine to form a wet mixture and heating the wet mixture at a temperature of from about 50° C. to about 105° C. for a time sufficient to cook the nutritive base. The process forms a cooked food composition comprising from about 60% to about 85% by weight water. The product is useful for feeding to an animal to increase glutamine absorption or to strengthen immune function.

Abstract: Animal chews are generally formulated with a composition that generally comprises a combination of protein, carbohydrate, fiber, fat, humectants and water, which is formed by mixing, followed by a forming process, such as molding. As described herein, animal chews are made having an outer portion and an inner portion. The inner portion is contained within recesses within the outer portion and can also include runners giving the appearance of a tied rawhide bone.

Abstract: The present invention relates to a new alga having an improved ability to produce a pigment, and when a mutant of the present invention is used, a carotenoid-based pigment, specifically, a xanthophyll can be produced by consuming less energy, so that it is possible to efficiently produce the pigment at the industrial level. Further, the pigment can be applied as a raw material for a food, a health functional food and a medicine, which include the pigment. In particular, since a DNA fragment is not likely to be inserted into a target base sequence or a base sequence other than the target, it is expected that the procedure of constructing the mutant is not regulated as a GMO, so that it is expected that the procedure of constructing the mutant can create a big economic effect in terms of an industry which produces lutein and zeaxanthin by using microalgae.

Abstract: Proteolytic enzyme variants that exhibit improved thermal stability relative to the wild type protease Bacillus licheniformis PWD-1 protease kerA are provided. The protease variants are derived by the mutation of at least one amino acid residue of the mature Bacillus licheniformis PWD-1 protease kerA. The variant proteases are useful as animal feed additives to improve the digestibility and/or the nutritional value of the animal feed.

Abstract: The present disclosure relates to coextruded pet food compositions and/or to methods for producing the same. The disclosure provides, for example, a method for producing a pet food, comprising: (i) extruding a first composition from a first extruder through a die at a first rate of exit from the die; and (ii) extruding a second composition from a second extruder through the die at a second rate of exit from the die, wherein the first rate of exit from the die is higher than the second rate of exit from the die, to produce a coextruded pet food that comprises about 30% to about 50%, by weight, of the first composition and about 50% to about 70%, by weight, of the second composition. Moreover, the coextruded pet food compositions of the present disclosure may include, for example, at least about 3% cheese and/or at least about 5% bacon.

Abstract: A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. Also provided is a gravy for a pet food comprised of a hydroxypropyl-substituted waxy cassava inhibited starch having less than about 2.5%, by weight of hydroxylpropyl substituents, in an amount effective to thicken said aqueous phase.

Abstract: A transport container for multiple stages of a distribution chain is provided. The transport container includes a power source providing electrical power to the transport container. An ethylene injection unit configured to store and inject ethylene into the transport container. A controller in operative communication with the power source and the ethylene injection unit. The controller is configured to command the ethylene injection unit to inject ethylene into the transport container along the multiple stages of the distribution chain.

Abstract: A blast cell system is disclosed that includes a plurality of bays that are spaced across the blast cell, arranged to hold items to be cooled, wherein each bay is separated from each other bay so as to prevent cross-flow of air from one bay to another bay; a plurality of louvers, each covering a different bay of the plurality of bays; one or more flow sensors, temperature sensors, or both positioned to sense conditions for each of the plurality of bays; and a controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers, so as to allow different volumes of cooling air to flow through each respective bay.

Abstract: The present disclosure provides for a continuous drying apparatus and a method of using the apparatus in the preparation of dried solids from slurries. The methods and apparatus are useful for the production of fine chemicals and pharmaceuticals, particularly using Integrated Continuous Manufacturing (ICM), but can also be integrated with other manufacturing processes, such as batch and semi-continuous processes.

Abstract: A method for producing a fermented food composition by fermenting a food having a class-2 food allergen, includes: adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; and enzymatically treating the resulting mixture with a metalloprotease.

Abstract: There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher.

Abstract: Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.

Abstract: Disclosed is a process for preparing a flavoring composition, including the steps consisting of: (i) preparing a fermentation substrate including:—a source of plant origin chosen from the group consisting of oleaginous plants, oleaginous-proteaginous plants, proteaginous plants, cereals, leguminous plants, seeds, tubers and rhizomes and/or leaves of ligneous and non-ligneous forest products and mixtures thereof, and—a liquid of non-animal origin which is immiscible with a fatty phase; (ii) adding a source of fatty acid essentially of plant origin to the fermentation substrate; (iii) fermenting the mixture obtained in step (ii), wherein the mixture obtained in step (ii) is pre-inoculated with microorganisms; and (iv) recovering the flavoring composition obtained.

Abstract: A process for making a liquid low-sodium food-grade salt (100), wherein a mixture (20) contains water (1), sodium chloride (2) at an amount set between 14% and 26% by weight, alimentary acceptable anions (4) selected among carbonate, iodate, acetate, ascorbate, citrate, propionate, tartrate and sorbate ions at a concentration between 0.1% and 5% by weight. This reduce the electrostatic forces between sodium ions and chloride ions, increasing the ionic mobility with respect to a solution containing the same amount of NaCl only. This increases the tastefulness of the mixture, i.e. it provides a stronger perception of the salty taste by a subject. Moreover, the mixture can undergo to diffusion (17) of a gas (7), which increases kinetic energy and, therefore, further increases ionic mobility.

Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Abstract: A bitter taste of a bitter taste ingredient such as a branched chain amino acid may be suppressed (reduced) by forming a granulated product by mixing a raw material core particle containing a bitter taste ingredient and a coating material by stirring at a temperature not lower than the melting point of the coating material.

Abstract: The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: The invention relates to a coated solid nutritional product or crisp comprising at least 20% protein and at least 0.1 per gram of a vitamin D compound. The invention further relates to a combination of a liquid or spoonable composition comprising at least 7% protein, a source of fat and a source of carbohydrate and a plurality of solid food products, which combination allows to obtain a high protein content in a relatively low volume of nutritional product, which product at the same time has a pleasant taste and mouthfeel.

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 invention relates to a citrus fruit juice extractor which can be used to cut citrus fruits into at least two parts, extract the juice therefrom and discharge the peel following juicing. The juice extractor consists of a juice extractor element coupled in a hollow housing having openings in the sides thereof, a cutting element connected above the extractor element, and press means located above the hollow housing.

Abstract: A method of making coated avian egg yolk cores includes providing dried avian egg yolk cores having a diameter of 100 to 1500 micrometers, applying avian egg albumen to the dried avian egg yolk cores to provide the coated avian egg yolk cores, and optionally drying the coated avian egg yolk cores, wherein the ratio of dry avian egg albumen to dried avian egg yolk in the coated avian egg yolk cores is 1:10 to 10:1. Also included are the coated avian egg yolk cores, food and feed additives containing the coated avian egg yolk cores and food and feed compositions containing the coated avian egg yolk cores.

Abstract: The present patent application relates to a novel coating system for coating solid particles, which comprise PUFAs (and/or salts thereof), wherein the coating comprises at least one protein hydrolysate. Furthermore it relates to compositions coated with such a coating system and the use of such compositions in the production of food, feed, dietary supplements and/or pharmaceutical products.

Abstract: Packaged aerated acidified food compositions (e.g., aerated dips, sauces, etc.) having a low density (e.g., 0.4 to 0.8 g/cm3) due to incorporation of gas bubbles (e.g., nitrogen or air) within an aerated matrix. In addition to the aerated matrix the composition further includes a relatively high fraction of oil (e.g., as an oil/water emulsion). The compositions are shelf-stable, so as to exhibit microbial stability and stability with respect to the aerated low density “whipped” texture, without requiring refrigeration. The composition includes the aerating gas (e.g., nitrogen or air), a protein (e.g., soy or dairy), a stabilizer (e.g., a hydrocolloid, a cyclodextrin, a monoglyceride, and/or a diglyceride), oil, water, an emulsifier, and a food grade acid. Flavors, spices, and other components may be included.

Abstract: A cartridge assembly for an aerosol-generating system is provided, including a cartridge and a mouthpiece. The cartridge includes a cartridge body including a first compartment and a second compartment each having an air inlet and an air outlet. The cartridge further includes an enclosure comprising air inlets and air outlets, wherein the cartridge body is slidably received within the enclosure. The mouthpiece includes a mouthpiece cavity configured to receive the cartridge. The cartridge body is configured to slide with respect to the enclosure from a first position to a second position when the cartridge is inserted into the mouthpiece cavity. In the first position, the enclosure obstructs the air inlets and air outlets of the cartridge body. In the second position, the air inlets and the air outlets of the enclosure are in fluid communication with the corresponding air inlets and air outlets of the cartridge body.

Abstract: The invention relates to tobacco wax compositions suitable for use in a vaporizer. The tobacco wax may comprise additional excipients including vapor agents, penetration agents, buffer agents, and rheological agents. The composition contains nicotine. The tobacco wax composition leaves a minimum of residue in the vaporizer when used. In another aspect, the invention relates to a portion-sized container (“pod”) of a tobacco wax composition for administration to a mammal or person. The pod is intended for use in a personal (or other) vaporizer.

Abstract: A method of manufacturing a flavor source includes: a step A of adding a basic substance to a tobacco raw material; a step B of heating the tobacco raw material added with the basic substance and releasing an inhaling flavor component into a vapor phase from the tobacco raw material; a step C of collecting the inhaling flavor component released into the vapor phase in the step B; a step D of washing a tobacco residue being the tobacco raw material obtained after the inhaling flavor component is released in the step B, with a washing solvent; a step E of pulverizing or cutting the tobacco residue obtained after being washed in the step D; and a step F of adding the inhaling flavor component collected in the step C to the tobacco residue obtained after pulverized or cut in the step E.

Abstract: A method for concurrently manufacturing two different types of smoking articles using a smoking article manufacturing machine. The machine comprises a filter rod feeder, a rod attachment unit for attaching rods of smokable material to each longitudinal end of a dual length filter rod received from the filter rod feeder, and a cutter to cut the dual length filter rod into two filter rod segments so that each segment, together with the rod of smokable material attached to each segment, forms a smoking article. The method supplies the filter rod feeder with filter rods comprising filter tow. The filter rods being configured so that the two filter rod segments cut from a dual length filter rod by the cutter will each have different characteristics. A pack of smoking article industry products, and an intermediate product made during the concurrent manufacture of two different types of smoking articles, are disclosed.

Abstract: A flavor delivery device for adding flavor to an aerosol stream generated by a smoking article includes an electrical heating element configured for connection to an electrical power source; and a portion of flavorant provider arranged to receive heat from the heating element, the flavorant provider including flavorant material held in a substrate material, the flavorant material able to form a vapor and the substrate material softenable under the application of heat, such that provision of electrical power to the heating element delivers heat to the flavorant provider to soften at least part of the substrate material and release at least some of the flavorant material as a vapor. The smoking article may be an electronic aerosol provision system or a combustible smoking article.

Abstract: A smoking article (10) comprises: a tobacco rod (12); a filter (14) in axial alignment with the tobacco rod, the filter (14) comprising: a hollow tube segment (22) having a wall thickness of no more than 0.9 mm;and a filtration portion upstream of the hollow tube segment (22), the filtration portion comprising one or more filter segments (18) (20). The hollow tube segment (22) defines a cavity (26) at the mouth end of the filter (14) providing an unrestricted flow channel that extends from the downstream end of the filtration portion to the mouth end of the filter (14). The hollow tube segment (22) is formed from a fibrous filtration material and comprises a filter plasticiser, wherein the amount of filter plasticiser is at least 22 percent by weight of the fibrous filtration material.

Abstract: A water pipe can include a bottom plate with upwardly extending first and second side walls, a back wall and a removable front wall. When assembled, the bottom plate and walls form a reservoir for containing a volume of liquid. The side and back walls have channels formed in their interior surfaces for installation of porous inserts effecting filtration of vapor drawn through the inserts. The distal end of a vapor introducing tube extends through a side wall into the reservoir, while a proximal end of the vapor introducing tube extends into the exterior environment. A top plate seals an interior volume formed by the bottom plate and the walls extending upwardly therefrom. The top plate has an upwardly extending mouthpiece. Upon introduction of a source of inhalable vapor at the proximal end of the vapor introducing tube, a negative pressure is drawn from the mouthpiece to induce the vapor to travel through the reservoir and through the porous inserts.

Abstract: A method and apparatus for cooling smoke by receiving smoke into a metallic chamber where the smoke is drawn in through a smoking stem and into a cooling liquid when the pressure applied to the surface of the cooling liquid is reduced. The present method and apparatus provide for reducing the adhesion of smoke particulate on an inner surface of the metallic chamber either by polishing, or by applying a non-stick coating to an inner surface of the metallic chamber.

Abstract: A vaporizer holding assembly for inhibiting a smoking device from rolling on a table includes a base that may be positioned on a support surface. A pair of supports is each coupled to and extends upwardly from the base. A smoking device is selectively positioned in each of the supports. Thus, each of the supports restrains the smoking device to inhibit the smoking device from rolling on the support surface.

Abstract: The present invention is a humidification apparatus including a water reservoir for accommodating water; a housing and a coupler, wherein the housing includes sensors for detecting humidity and temperature in surrounding environment, a transducer for generating high frequency oscillation to atomize water in contact therewith, and a control circuitry for activating the transducer to generate high frequency oscillation; and the coupler has two ends removably coupled to the water reservoir and the housing, respectively, and includes a vertical passage, at least one horizontal passage intersected therewith and a wicking element inserted in the vertical passage with its lower end receiving water from the water reservoir through the horizontal passage, top end of the vertical passage communicates with the surrounding environment through an outlet of the housing; such that wicking element is able to continuously absorb water and let top end thereof always be moistened while in contact with the transducer.

Abstract: The present disclosure relates to a battery compartment and an electronic cigarette using the same. The battery compartment comprises a housing, a positive elastic plate, a negative elastic plate and a PCB BOARD. The housing comprises an accommodating groove to which the PCB BOARD is connected. The positive elastic plate and the negative elastic plate are directly fixed on two ends of the PCB BOARD respectively along an extension direction of a groove body of the accommodating groove, and connected with the PCB BOARD electrically. In the battery compartment, by fixing the positive elastic plate and negative elastic plate on the PCB BOARD directly, current is led by the wiring layout on the PCB BOARD, so as to avoid a direct contact of conducting wire with the positive and negative plates. At the same time, the wiring layout on the PCB BOARD could bear a large current load.

Abstract: There is provided an aerosol-generating article including an aerosol-forming substrate and a plurality of electrical fuses. The plurality of electrical fuses are spaced apart from each other, each electrical fuse disposed proximate a portion of the aerosol-forming substrate. There is also provided an aerosol-generating device for the aerosol-generating article, an aerosol-generating system including the aerosol-generating article and the aerosol-generating device, and a controller for the aerosol-generating device.

Abstract: Aspects of the instant disclosure relate to electronic cigarettes; more particularly, to electronic cigarettes and chargers. In various embodiments, the e-cigarette includes a power supply portion comprising a power supply, an atomizer/liquid reservoir portion comprising a liquid reservoir and an atomizer, the atomizer operable when connected to the power supply to atomize liquid stored in the liquid reservoir, and control electronics, where the control electronics are configured to execute a set of computer readable instructions to place the electronic smoking device in an operation mode, a communication mode, and a charge mode. Aspects of the disclosure are directed to a charger for an electronic smoking device. Aspects of the disclosure are further directed to a system comprising an electronic smoking device and a charger. Aspects of the disclosure are further directed to a method for charging an electronic smoking device.