Abstract: Disclosed are whey protein-enriched cookie dough and cookie products. Also disclosed is a method for making whey protein-enriched cookie doughs and cookies.

Abstract: A gluten free bread product with an improved texture that is prepared using a modified starch and a gluten free flour blend, as well as a method for preparing the improved gluten free bread product. The modified starch may comprise a cooked corn starch slurry or a nixtamalized corn starch.

Abstract: This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.

Abstract: A method of operating a device for preparing a formed food product includes receiving at a controller an input indicating one or more parameters of the formed food product, molding a portion of a food composition into a shape corresponding to the desired form in response to receiving the input, and separating the molded food composition from a non-molded portion of the food composition in response to receiving the input to create the formed food product having a desired thickness.

Abstract: A filling apparatus for and method of filling gathered tubular cases is provided. The filling apparatus includes a filling tube onto which a gathered tubular case can be pushed, and a moveable receiving portion which accommodates a first end of the filling tube and which is adapted to move the filling tube into a charging position in which the case can be put on to the filling tube and into a filling position in which the case can be filled. The filling apparatus also includes a pushing-on device which is moveable axially relative to the filling tube longitudinal axis for pushing the case on to the filling tube in the charging position, an axially moveable entrainment ring arranged on the filling tube, and a sensing device for ascertaining the position of the entrainment ring and/or the pushing-on device.

Abstract: An equipping apparatus for and method of equipping a filling tube is provided. The equipping apparatus includes a feed device for feeding a gathered tubular case to a case gripping device, and a case gripping device having gripping elements for gripping and orienting a gathered tubular case. The equipping apparatus further includes a pushing-on member moveable axially relative to a filling tube longitudinal axis for pushing the case on to a filling tube. A detecting device is associated with the gripping elements for sensing the position of at least one of the gripping elements.

Abstract: An apparatus is provided for filling tubular cases with a pasty material, in particular gathered sausage skin casings with sausage meat. The filling apparatus includes at least one filling tube on to which a case which can be filled with the material can be pulled, a receiving portion receiving a first end of the filling tube, a casing braking unit which is associated with the oppositely disposed second open end and which can be brought into operative connected relationship with the case which has been pulled over the filling tube, and a support device arranged at the receiving portion for the filling tube. The support device has at least one support portion which is variable in spacing relative to the receiving portion and which is adapted to be brought into contact with a gathered case on the filling tube for receiving transverse forces.

Abstract: An apparatus is provided for dividing up tubular cases which are filled with a pasty material such as sausage meat. The dividing apparatus includes two circulating transport elements arranged on mutually opposite sides of the case, and the transport elements respectively include one or more dividing elements and a plurality of guide parts, and at least one drive device for the transport elements. The dividing elements are so arranged at the transport elements and are so guided along the case that only one pair of dividing elements can be simultaneously brought into engagement with the case. The dividing apparatus can create various lengths of filled cases with minimal complexity.

Abstract: An inspection station and a method of inspecting products for anomalies. The inspection station comprises a trough and a light source. The trough channels a flow of product-laden water along its length. The light source illuminates the product through the water from below, making product anomalies detectable by visual inspection. In that way, products with anomalies, such as shrimp with residual veins, can be culled and reprocessed.

Abstract: A method for preparing cut and frozen vegetables including the step of washing the vegetables in order to eliminate any residues of soil or other substances and materials that may have accumulated during picking. In a subsequent step, it is necessary to subject the vegetables to a mechanical treatment in order to isolate their edible part. One then proceeds by cutting the vegetables into granules with sizes comprised between 30 mm3 and 60 mm3 by using a cutting device. At this point, one proceeds by immersing the granules in water for a predefined limited time. At a later time, one proceeds by scalding, with jets of hot water, the granules and air drying them.

Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

Abstract: Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Abstract: Described is a cheese product with modified starches. The cheese product comprises less than 25 wt. % modified starch selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinations thereof. The cheese product has similar shred, firmness, flowability, stretch, and hardness characteristics compared to a cheese product comprising potato-derived modified starch.

Abstract: A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.

Abstract: A system and method for reducing the amount of caffeine in an existing volume of brewed coffee. The brewed coffee contains a predetermined level of caffeine. To reduce the caffeine, a caffeine filter is provided. Furthermore, a coffee receptacle is provided to hold the decaffeinated coffee. A filter chamber is positioned over the coffee receptacle. The caffeine filter is placed in the filter chamber. Brewed coffee is dripped, poured, or otherwise advanced into the filter chamber. At least some of the brewed coffee flows through the caffeine filter and into the coffee receptacle. This reduces the level of caffeine of the filtered coffee entering the coffee receptacle. The system also enables a single source of brewed coffee to produce cups of both regular coffee and decaffeinated coffee, using only one type of regular ground coffee.

Abstract: An object of the present invention is to provide a coffee beverage containing a milk component in which the precipitation generated by heat sterilization and/or upon storage of a coffee beverage containing a milk component is significantly inhibited by a simple method. The object can be attained by incorporating three components: an organic acid, an organic acid salt, and an organic-acid ester of monoglyceride, in a coffee beverage containing a milk component.

Abstract: An apparatus and method for brewing coffee of higher quality and better taste than any apparatus and method currently available, while also enabling users to utilize less coffee grounds per brewing cycle, thereby achieving significant cost savings for users. A basket that houses a packet of coffee grounds is housed within a carafe that stores water. The basket is fabricated so that water may enter therein and exit therefrom, and the packet of coffee grounds enables water and natural coffee oils to penetrate the packet, but does not allow coffee grounds to escape the packet. The carafe is filled with water that is gradually heated from at or around tap temperature to approximately boiling. While the water in the chamber is heated, the basket is agitated. This causes the gradually heating water to enter the basket and agitate the packet, thereby extracting natural coffee oil from the grounds stored within the packet, which creates brewed coffee.

Abstract: A method of forming a ready-to-drink coffee product includes contacting a first ground coffee composition with water having a temperature of less than 10° C. to form a first cold brew concentrate; mixing the cold brew concentrate and water to form a mixture; heating the mixture to a temperature of less than 100° C. to form a pre-fill coffee composition; pouring the pre-fill coffee composition into a cavity; concurrent to pouring, increasing a temperature of the pre-fill coffee composition and holding the pre-fill coffee composition at the temperature to form a filled coffee composition; and cooling the filled coffee composition to ambient temperature within the cavity to form the ready-to-drink coffee product.

Abstract: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

Abstract: The invention patent relates to a formulation of a mixture especially designed for producing milk-free (milk protein-free and lactose-free), sugar-free and soy-free white chocolate with or without fibres in its composition, with a pleasant taste similar to that of conventional white chocolate, retaining the sweet taste of sugar and milk. The present formulation meets the needs of those who are lactose-intolerant and allergic to milk and soy proteins, who cannot consume sugar and gluten, and also of those who do not wish to eat chocolate containing sugar, milk, soy and gluten in its composition. The formulation has the advantage of providing a product which does not contain soy and milk protein allergens, while retaining the characteristics of not leaving a bitter aftertaste in the mouth, having a sweetness that is very similar to that of conventional white chocolate, and being consumable by diabetic and coeliac patients, and by those who follow natural or other special diets.

Abstract: A sealed pack (440) contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient (410) such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid (420) such as water, fruit juice, milk, coffee or tea; and a consistency ingredient (430) such as ice-cream, sorbet and yoghurt. The pack may be subjected to a temperature sufficiently low to maintain the frozen state of some of the ingredients in the pack (440). Also disclosed is a method of packaging the ingredients into the pack, or into first and second containers, or into a container with compartments for different ingredients in frozen and unfrozen states; and a method of preparing an individual smoothie using the sealed pack wherein the ingredients are blended with additional liquid; and an apparatus that uses sealed pack for automatically vending an individual smoothie portion.

Abstract: The invention relates to bird feed comprising synthetic capsaicinoids for prohylactic use or treatment of salmonella infection.

Abstract: A method of processing a fruit or vegetable is described. The method includes contacting a fruit or vegetable in an optimizer with a first deacidified juice, the first deacidified juice including at least one bulking agent and a sugar concentration that is at least about equal to the sugar concentration in the fruit or vegetable, under conditions sufficient to transfer acids from the fruit or vegetable to the first deacidified juice and bulking agent from the first deacidified juice to the fruit or vegetable, thereby producing an acidified juice and an infused fruit or vegetable product. The method also includes removing acids from the acidified juice to produce a second deacidified juice, mixing the second deacidified juice with at least one bulking agent, and, optionally, recycling the second deacidified juice comprising at least one bulking agent to the optimizer.

Abstract: Methods and systems for making and bottling a juice containing beverage in sealed containers are disclosed. The systems and methods may be performed without using heat-based or pressure-based pasteurization, and yet are still safe to consume and have a commercially viable shelf-life.

Abstract: Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator.

Abstract: Technologies for controlling food dehydration in a low-oxygen environment include a control device and an enclosed drying chamber. The control device receives sensor data from environmental sensors disposed within the drying chamber. A concentration of oxygen within the drying chamber is determined based on the received sensor data. The control device controls a valve to selectively feed an amount of a combustible gas to a burner assembly disposed within the drying chamber. The burner assembly is ignited by the control device and a flame is produced. The flame depletes the concentration of oxygen within the drying chamber to an initial oxygen concentration level. The control device controls another valve to feed an amount of non-reactive gas into the drying chamber to flush the drying chamber and further deplete the concentration of oxygen within the drying chamber to a lower oxygen concentration level. Other embodiments are described and claimed.

Abstract: According to embodiments, a dry powdered composition which may be reconstituted to provide a gelatin product includes powdered gelatin and a pelletized colorant. The pelletized colorant includes a pigment-protein complex and at least one encapsulating agent for encapsulating the pigment-protein complex. The pelletized colorant has a rate of dissolution a rate of dissolution of less than 2 grams/minute in water having an initial temperature of from about 95° C. to about 100° C. Methods of making food products with the pelletized colorant are also disclosed. In embodiments, when the food products are measured on the L*a*b* color space, the food products have an L* value of about 49 to about 57, an a* value of about ?10 to about ?16, and a b* value of from about ?11 to about ?20.5.

Abstract: [Problem to be Solved] The present invention relates to instant fried noodles having a small number of coarse or dense portions and homogeneously fried. [Solution] In the present invention, frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

Abstract: Methods and systems for malting a granular material. Systems in accordance with various embodiments include a first tank, a second tank positioned below the first tank, and a transfer device operably positioned between the first tank and the second tank. The transfer device includes a plurality of pipes for transferring material from the first tank to the second tank.

Abstract: A reduced fat and calorie guacamole food product and process for making the same. The present invention pertains to a process for making a guacamole food product base using avocadoes, legumes, green vegetables and lime. The present invention also includes specific proportions of the aforementioned ingredients.

Abstract: An animal feed product disclosed herein has a feed mixture disposed in a container, where the feed mixture has a plurality of animal feed particles and seed butter coating each of the animal feed particles. A removable cover is coupled to the container over the cavity to encase the feed mixture. A method disclosed herein relates to heating a seed butter to reduce its viscosity. Animal feed particles are translated through a spraying region and each of the animal feed particles are coated with the heated seed butter to form a seed mixture. The seed mixture is deposited in a container defining a cavity and the feed mixture is compressed in the cavity. Other embodiments are described.

Abstract: A flavoring condiment sauce for food comprised of about 19%-21% lemon juice, about 19%-21% water, about 12%-14% minced garlic, about 12%-14% butter or margarine, about 12%-14% onion, about 0.15%-0.5% Abodo sauce, about 2%-3% garlic powder, about 0.15%-0.5% seasoning salt, about 6%-8% black pepper, about 1%-2% crushed red pepper, and about 8%-10% Accent salt.

Abstract: The present application relates to a sweetener including an oligosaccharide having increased acid resistance, a food composition including the same, and a method of increasing acid resistance of an oligosaccharide of an oligosaccharide-containing sweetener including applying allulose to the oligosaccharide.

Abstract: Disclosed are co-crystals comprising amino acids (such as serine) and sodium chloride, processes for their preparation and nutritional compositions comprising the co-crystals.

Abstract: A method of preparing spray-dried flavor-containing particles, comprising the addition of flavor to an aqueous, sugar-free matrix and spray-drying the resulting blend, the matrix comprising an emulsifier, a film former and at least one metal salt, selected from the ferrous, alkali metal and alkaline earth metal salts of citric, gluconic and tartaric acids. The method allows the preparation of highly-stable, oxidation- and moisture resistant flavor particles.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: The present invention provides compositions and methods for the dietary management of nephrolithiasis and hypocitraturia through the oral administration of multiple alkali salts including sodium bicarbonate, potassium citrate and/or magnesium citrate. Also provided are kits including compositions for the dietary management of nephrolithiasis and hypocitraturia.

Abstract: A method of improving metabolic health in a mammalian subject in need of improvement in metabolic health includes reducing the mammalian subject's consumption of branched chain amino acids (BCAAs) by the mammalian subject consuming a reduced BCAA daily diet. Also included is a method of reducing a mammalian subject's consumption of BCAAs by the mammalian subject consuming a reduced BCAA meal replacement at least once per day. Also included is a method of feeding a mammalian subject in need of weight reduction by the mammalian subject consuming a low protein daily diet supplemented with leucine. Also included is a method of improving metabolic health in a mammalian subject in need of improvement in metabolic health by reducing the mammalian subject's consumption either histidine alone or of both phenylalanine and tyrosine by the mammalian subject consuming a reduced amino acid daily diet.

Abstract: An oral rehydration composition comprising the following: 1-glutamic acid in a range of about 0.01% to about 0.40% w/w and monosodium glutamate in a range of about 0.05% to about 0.80% w/w; about 1.50% w/w glucose monohydrate; about 0.20% w/w sodium chloride; about 0.15% w/w potassium chloride; about 0.35% w/w glycine; about 0.30% w/w trisodiumcitrate; about 0.15% w/w sodium dihydrogen phosphate; about 0.10% w/w xanthan gum; 85% Steviol Glycoside extract in a range of about 0.01% to about 0.03% w/w; about 0.20% w/w citric acid monohydrate; hydrolyzed whey in a range of about 0.15% to about 1.00% w/w; about 1.00% w/w hydrolyzed wheat; comprises cereals as a protein source; comprises enzyme co-factors; comprises a monosaccharide. The oral rehydration composition can be used on humans or animals that suffer from diarrhea.

Abstract: Consumption of dietary fiber supplements can be unpleasant due to the perception of grittiness, sliminess, and/or sharpness of the supplement when consumed. The present invention describes a composition suitable for use in a dietary fiber supplement, the composition comprising (i) a water insoluble fiber (insoluble fiber) and (ii) a hydrocolloid combined in a ratio that provides a surprisingly palatable mixture in water.

Abstract: Improved methods and apparatus for dry hulling or dry peeling harvested crops, particularly pistachio nuts, are disclosed. The methods and apparatus of the present invention provide crop harvesting with great efficiency resulting in consistently high percentages of hulled or peeled crops and low percentages of nut breakage, without increasing processing times regardless of the sizes of the crops being hulled or peeled. The methods and apparatus of the present invention also provide for a relatively small overall machine footprint, plus easy and efficient removal and replacement of the impingement drum to accommodate for different drum speeds, different crop sizes, different bolt patterns, different bolt sizes, and other variations allowing embodiments of the invention to be used on a wide range of nuts and vegetables of different varieties, sizes and shapes.

Abstract: A tumble drum for recovering at least some flavoring material dispensed onto food portions processed within the tumble drum, the tumble drum having an interior mixing chamber, a first set of apertures in a wall of the tumble drum, a circumferential cavity surrounding the interior mixing chamber, an exterior section in the wall, and a second set of apertures in the exterior section, wherein a receiver coupled to a suction source can engage the exterior section to draw air from within the interior mixing chamber, through the first set of apertures, into the circumferential cavity, through the second set of apertures and into the receiver, and at least some airborne flavoring material is deposited onto food portions through which the air passes on it path. The exterior section may be in an anterior wall surrounding an inlet of the tumble drum or a circumferential portion of the exterior.

Abstract: A tobacco-free oral pouch product providing immediate and long lasting flavor release comprises a pouch wrapper and tobacco-free flavor beads contained within the pouch wrapper. The flavor beads comprise at least one of microcrystalline cellulose, pectin and sodium alginate, at least one polymer having a higher solubility in saliva than microcrystalline cellulose, pectin and/or sodium alginate, and at least one flavorant. The pectin and sodium alginate are cross-linked. The tobacco-free flavor beads provide immediate release of the flavorant upon placement of a pouch product in a user's mouth and long lasting release of the flavorant for about 15 minutes to about 80 minutes. The oral pouch product contains only tobacco-free flavor beads.

Abstract: An apparatus for preparing a smokeable product is provided. The apparatus includes an upper chamber configured to receive feed material, a feed material cutting mechanism comprising a size reducer configured to rotate in two directions, a motor configured to rotate the feed material cutting mechanism, a controller configured to selectively reverse direction of rotation of the feed material cutting mechanism, a power source configured to drive the motor, a switch for turning the power source off and on, and a fan in the uppermost chamber configured to move feed material within the uppermost chamber to a lowermost chamber.

Abstract: A system for rolling one or more cigarettes includes a rolling body and a filter coupleable to the rolling body. The rolling body includes one or more indicators spaced in accordance with one or more sizes of rolling paper extendable about the rolling body. The filter is coupleable to the rolling body such that the rolling paper is extendable about the filter when the rolling paper is extended about the rolling body.

Abstract: A wrapper for a smoking article includes a web; and a patterned deposit on at least a portion of one surface of the wrapper, wherein the patterned deposit comprises catalyst particles. The patterned deposit can include a nanoparticle catalyst that is capable of catalyzing the conversion of a constituent gas component in the mainstream and/or sidestream smoke of the smoking article. The constituent gas component can be carbon monoxide and/or nitric oxide and the catalyst particles can be iron oxide. Also provided is a smoking article comprising a tobacco rod having a wrapper formed around the tobacco rod, the wrapper including a patterned deposit on at least a portion of one surface of the wrapper. A method of making the wrapper and a method of making a smoking article utilizing the wrapper are also provided.

Abstract: There is provided an aerosol-generating article (10) comprising an aerosol-generating substrate (12) and a mouthpiece (14). The mouthpiece (14) comprises at least one segment of filter material (18, 20, 22), a breakable capsule (26) containing an aqueous liquid (32), and a plurality of microencapsulated flavourant particles (38) dispersed within the at least one segment of filter material (22). Each of the microencapsulated flavourant particles (38) comprises a flavourant encapsulated within a shell comprising a water sensitive material, such that the plurality of microencapsulated flavourant particles (38) are adapted to release a flavourant upon contact with the liquid (32) contained within the breakable capsule (26).

Abstract: Disclosed herewith is a filter paper for manufacturing filters for smoking articles, in particular filter cigarettes, with the following properties the filter paper comprises fibers comprising pulp fibers, at least 80% by weight, preferably at least 90% by weight, particularly preferably at least 95% by weight and highly particularly preferably 100% by weight of the filter paper is formed by long-fiber pulp fibers, of the fibers, a proportion with respect to the number of the fibers of between 2% and 10%, preferably between 3% and 9% and particularly preferably between 4% and 8% has a length of less than 0.

Abstract: A vaporizer has a housing containing a power source. A laser assembly containing a laser module, such as a laser diode, is electrically coupled to the power source. A laser intensifier thermal transfer module contains a heating plate and is attached to the laser assembly. A cartridge assembly includes an inhalant supply cartridge containing inhalant, such as liquid or concentrate. The inhalant is in contact with the heating plate by way of a wick that draws the inhalant out of the supply cartridge. The laser assembly is receives electric current from the power source to activate the laser module causing the laser module to emit a beam directed toward the heating plate. The heating plate focuses the beam and generates heat sufficient to vaporize the inhalant. The inhalant is drawn through an air passageway in the cartridge for inhalation by the user.

Abstract: A cartridge for an aerosol-generating system is provided, including a first sealed container including a nicotine source comprising a first carrier material impregnated with between about 1 milligram and about 50 milligrams of nicotine; a second sealed container including an acid source; and a coupling element disposed between the first sealed container and the second sealed container, wherein the first sealed container, the second sealed container, and the coupling element are separate components that are connected together to form the cartridge, and wherein the coupling element is directly connected to both the first sealed container and the second sealed container so as to form a substantially rigid connection between the first sealed container and the second sealed container.