Abstract: A method for producing collagen casings having one or more flavor ingredients incorporated into the collagen is provided. The flavor ingredients may be added during processing of collagen to produce the collagen casing; prior to, during or after drying of the collagen casing; prior to, during or after humidification to add moisture to the collagen casing; prior to, during or after shirring of the collagen casing; prior to or after the casing has been stuffed with meat products; during cooking of the stuffed collagen casing; and/or prior to packaging of the meat product. The flavor ingredient may be a water based flavor ingredient, an oil based flavor ingredient, a powdered flavor ingredient, a microencapsulated flavor ingredient, or a combination of two or more of these types of flavor ingredients. Collagen casings having one or more flavor ingredients incorporated into the collagen casing are also provided.

Abstract: The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, at least one airflow conditioner for conditioning the generated airflow, and at least one detector for detecting process conditions in the process space, wherein the detected process conditions include at least the relative humidity and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator and/or at least one airflow conditioner based on the detected relative humidity. The present invention further relates to a method for treating elongated food products.

Abstract: Provided is a dry aging system using oxygen in which a separate dry-aging room is provided in a refrigerating compartment, and a mixed gas using oxygen is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which is led to an increase in loss rate and an increase in edible meat cost, which are disadvantages of existing dry-aging, thereby allowing the meat surface to be maintained in a bright red color through meat color fixation, minimizing the occurrence of the blacking and browning phenomenon to reduce the loss rate of the edible meat, and supplying flavorful dry-aged meat at a more reasonable price. Also, the blacking and browning phenomenon occurring on the generally dry-aged meat may be significantly reduced to produce aesthetically and tastefully very superior dry-aged meat.

Abstract: A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing the avocado flesh to an atmosphere comprising steam for a predetermined time; wherein the steam is generated at or greater than about atmospheric pressure.

Abstract: A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

Abstract: Provided is a composition having a good flavor in which unpleasant bitterness caused by caffeine is suppressed without reducing or removing caffeine in the composition. The caffeine content and the cycloalanylalanine content of the composition are adjusted to specific ranges.

Abstract: The invention provides a device (1) for processing and treating chocolate, with a container (2) and stirring means (3) arranged therein, wherein the container (2) has a processing interior (2a) with a cylindrical wall (4) and an outwardly curved bottom (5) and is set up obliquely, i.e., the center axis (ZA) of the cylindrical wall (4) is inclined with respect to the vertical, and wherein the stirring means (3) comprises at least one stirring arm (7), which is rotatable about this center axis (ZA), while projecting from the center axis (ZA) of the cylindrical container (4) at least also in the radial direction, and a conching tool (6), which is rotatably arranged at or near the bottom (5) or the lowest vertical point of the container (2) about a an axis of rotation (DA), and wherein the conching tool (6) rotates faster than the stirring arm (7) during operation.

Abstract: A composition for coating food, in particular confectionery, jellies, and gummies, includes: (A): 60 wt. % to 99.94 wt. %, based on a total amount of the composition, of an oil having a content of monounsaturated fatty acids of more than 70 wt. %, based on a total amount of the oil; and (B): 0.06 wt. % to 0.15 wt. %, based on a total amount of the composition, of ascorbyl palmitate.

Abstract: A thermodynamic system for cooling or heating at least a first container containing food products of the liquid or semi-liquid type, including a circuit employing a heat exchanger fluid, having at least: a compressor having at least one inlet for the heat exchanger fluid and one outlet for the heat exchanger fluid; a first heat exchanger connected to the outlet of the compressor; at least one first expansion element connected to an outlet of the first heat exchanger; a second heat exchanger which can be associated with the first container and which has an inlet connected to an outlet of the at least one first expansion element; a return duct having an inlet portion connected to an outlet of the second heat exchanger and an outlet portion connected to the inlet of the compressor.

Abstract: The present application discloses compositions of chewing gum base that can include at least one thermosensitive polymer. The thermosensitive polymer can include poly(N-isopropylacrylamides) or triblock copolymer polyoxyethylene-polyoxypropylene-polyoxyethylene. The present application provides for methods of making gum bases and chewing gum formulations.

Abstract: A frozen food dispensing machine includes a product storage portion including a first volume of product and a freezing portion operably connected to the product storage portion. A dispensing portion is operably connected to the freezing portion to dispense a frozen food product and a conductive heater is located at a heater location of the frozen food dispensing machine to heat a second volume of product in the frozen food dispensing machine. A method of performing a heat treatment cycle on a volume of product in a frozen food dispensing machine includes defining a heat treatment circuit including the freezing portion, heating the volume of product to a heat treatment temperature within a first time duration via a conductive heater located at the freezing portion and holding the volume of material at the heat treatment temperature for a second time duration.

Abstract: The present invention relates to the use of zinc and copper gluconate in the treatment of methicillin-resistant staphylococcus aureus and dietary supplements for mammals comprising zinc and copper gluconate and their use in treatment of methicillin-resistant staphylococcus aureus.

Abstract: A method for forming a digestible pet chew includes combining ingredients including a leavening agent and an acid to form a mixture having about 16 to 32% moisture, adding the mixture to a barrel of an injection molding machine, and plasticizing the mixture with heat and pressure to form a plasticized material. The plasticized material is then injected into a chilled mold and cooled in the mold for a time sufficient to form a skin surrounding a center portion. The mold is then released to allow the center portion to expand to form a pet chew having an outer skin and an expanded center.

Abstract: A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein comprised by the oat base by means of transglutaminase, and fermenting the mixture by means of a yogurt, sour cream or cheese starter culture. Also disclosed are products obtainable by the process and their use.

Abstract: The disclosure discloses a Chinese meal package and a preparation method thereof. The Chinese meal package is prepared from the following raw materials in part by weight: a component A, a component B, a component C and a component D according to a ratio of 1 to 1 to 1 to 1.

Abstract: A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

Abstract: A cooking appliance and method for cooking potato chips are provided. The appliance has a humidity control system, an air flow generation system and a heating system. The cooking process has a relatively low temperature and high humidity cooking cycle, a low humidity dehydration process and a relatively high temperature low humidity browning process. These three cycles enable good crisp crust formation for fresh non-frozen chips which are cooked using an air/steam based cooking process rather than a deep fat frying process.

Abstract: An apparatus includes a first laser, a second laser, and a controller. The first and second lasers output different wavelengths of light.

Abstract: A mix for fried food enables production of a fried food having favorable appearance and texture with less oil splattering during cooking even when using little oil with a shallow cooking utensil. The mix for fried food contains a wheat flour, a cereal flour that is not a wheat flour in an amount of 0.5-50 mass %, an emulsifier in an amount of 0.3-10 mass %, and a leavening agent in an amount of 0.05 to 5 mass %. The cereal flour that is not a wheat flour is preferably at least one selected from rice flour, barley flour, rye flour, and sorghum flour. An example of a method for producing a fried food using the mix for fried food is a method including mixing the mix for fried food with water to obtain a batter liquid and cooking in oil an ingredient to which the batter liquid is attached.

Abstract: An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about ½ to 1 serving of whole grains per 8-ounce serving.

Abstract: The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

Abstract: A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from Laminaria japonica. The sweetener composition can further comprise one or a combination of additional vitamins, minerals, probiotic cultures, and other plant-based extracts.

Abstract: The present invention relates to a process to prepare a free-flowing salt product comprising sodium chloride (NaCl) and/or potassium chloride (KCl), wherein the salt product has a particle size of from 50 ?m to 1000 ?m, which process comprises the steps of (a) processing a source of pure NaCl, pure KCl, or mixture of salts, to form particles with an average size of less than 100 micrometer; (b) subsequently, compacting the particles from step a) using a pressure of from 40 to 400 MPa; and optionally, crushing the thus obtained particles; and (c) subsequently, absorbing one or more agents into the salt particles, characterized in that no agent is added in or during steps a) and b) or between steps a) and b).

Abstract: Disclosed is a food composition which promotes lymphatic circulation in the body to improve the environment around the cells and to help normal metabolism of the cells. The food composition according to the present invention includes cnidium, maple syrup, dried bigarade orange, bambusae succus, kalopanax and coix in the form of powder, liquid or extract.

Abstract: Disclosed is a food composition relieving the symptoms of various kinds of viral diseases or diseases suspected to be viral diseases. The food composition according to the present invention contains coix, xylitol, vitamin C, manuka honey, frankincense, myrrh and propolis in the form of powders, liquid or extract.

Abstract: A hop processed product for use in foodstuff for anti-adipocyte differentiation or for antioxidation, containing 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, of hop flowers (E·M) showing hues satisfying that a value of a* is less than ?0.5 in accordance with a CIE Lab color space, and preferably that a value of h is 90° or more in accordance with a CIE Lch color space. The hop processed product of the present invention has excellent action of anti-adipocyte differentiation or antioxidant action, so that the hop processed product can be expected to have effects in, for example, “anti-metabolic syndrome,” “anti-aging,” “anti-obesity,” and the like.

Abstract: The invention provides a kit comprising a satiety inducing component A, useful for the treatment and/or prevention of obesity; and a component B complementing component A. Component A comprises a first ingestible solid formulation of a lipid material and a water-swellable or water-soluble polymer, said first ingestible solid formulation being provided in form of ingestible particles that may be used as a partial or full meal replacement. Component B complements component A in that it provides e.g. specific nutrients such as unsaturated fatty acids, vitamins, proteins, amino acids, micro-nutrients, dietary elements, dietary fibres or combinations thereof to a human subject in order to reduce the risk of any deficiencies thereof during a dieting schedule. These nutrients in component B may be provided in an oil, a granulate and/or a powder or powder blend.

Abstract: The present disclosure provides a method and apparatus for use in a flue-cured barn. The apparatus comprises a combustion chamber for burning fuel; an exhaust pipe for allowing combustion gases to leave the combustion chamber; and a fan for drawing the combustion gases along the exhaust pipe away from the combustion chamber and for generating a negative pressure within the combustion chamber and exhaust pipe compared with the pressure outside the apparatus.

Abstract: Filters and cigarettes include an activated carbon sorbent capable of selectively removing nitric oxide from mainstream tobacco smoke. Methods for making cigarette filters and cigarettes using the activated carbon sorbent and methods for treating mainstream tobacco smoke produced by smoking a cigarette comprising the sorbent are also provided.

Abstract: The present disclosure relates to aerosol delivery devices. The aerosol delivery devices may include a control body, an atomizer body including an atomizer, and a cartridge including a reservoir configured to contain an aerosol precursor composition. The control body may be configured to releasably engage the atomizer body and the atomizer body may be configured to releasably engage the cartridge. The atomizer may be configured to receive an electrical current from the control body and the aerosol precursor composition from the cartridge to produce an aerosol.

Abstract: A method for inspecting a heating member for an electronic cigarette is disclosed. The method improves positioning of the heating member with respect to the power electrodes of an electronic cigarette so as to provide a more reliable electrical connection between the heating member and power electrodes. The method includes image processing to calculate a distance between coils of the heating element.

Abstract: A shisha device (100) for use with a cartridge (20) containing an aerosol-generating substrate (302) includes a vessel, a receptacle, and an electrical heating element. The cartridge comprises a housing surrounding the aerosol-generating substrate. The vessel defines an interior configured to contain liquid (19) and defines an outlet in communication with the interior of the vessel. The receptacle is configured to receive the cartridge. The heating element is configured to heat the aerosol-generating substrate in the cartridge to generate an aerosol when the cartridge is received by the receptacle. The heating element is configured to heat the tobacco substrate to an extent sufficient to generate the aerosol without combusting the aerosol-generating substrate.

Abstract: An aerosol-generating device includes an interface, one or more pairs of conductors, and electrical circuitry. The interface is configured to receive at least a portion of a consumable. The consumable comprises one or more conductive portions arranged to identify the consumable. The one or more pairs of conductors define at least a portion of one or more circuits. The one or more pairs of conductors are selectively electrically couplable with the one or more conductive portions of the consumable if the consumable is received by the interface. The electrical circuitry is configured to identify the consumable based on completion of the one or more circuits defined by the one or more pairs of conductors and the one or more conductive portions if the consumable is received by the interface.

Abstract: The present disclosure relates to a microfluidic vaporizer, an aerosol delivery device that may include such vaporizer, and methods for forming an aerosol. A microfluidic vaporizer can comprise a substrate that defines: a reservoir configured to hold a liquid; a heater adapted to vaporize the liquid; and a capillary channel configured for movement of the liquid from the reservoir to the heater. An aerosol delivery device can comprise a shell and a microfluidic vaporizer. The microfluidic vaporizer and aerosol delivery device can be used for forming aerosols with precise and reproducible compositions.

Abstract: An electronic cigarette (“e-Cig”) may include an adapter component for connecting a battery portion of the e-Cig with the cartridge. The adapter may be configured to utilize a bonding device, such as a ring, cylinder, or sleeve component, for connecting wires without requiring soldering. The bonding device may press a wire at a contact point against a conductive material for transmission of electrical power.

Abstract: An undergarment for a man has a pair of boxer type shorts with a waistband forming part of the shorts. The shorts have a genital partitioning panel with an upper edge and an opposed lower edge separated by a panel height. The genital partitioning panel has a genital opening defined therethrough and the opening is positioned such that the genitals may be positioned through the opening and the genital partitioning panel defines a partition between the genitals and the legs or groin of the man. The shorts also have a plurality of attachment elements to selectively adjust a distance between the genital opening and the waistband.

Abstract: Article, such as sports bras, and methods of making the same are described. A sports bra may comprise a front panel comprising a bust panel, a first shoulder strap, and a second shoulder strap. The sports bra may comprise a rear panel comprising a first back strap and a second back strap. The first back strap may coupled to the first shoulder strap at a first shoulder seam and the second back strap may coupled to the second shoulder strap at a second shoulder seam. The first back strap may be coupled to the bust panel at a first side seam and the second back strap may be coupled to the bust panel at a second side seam. One or both of the back straps may have the second a curve-linear shape exhibiting a tapered width.

Abstract: A garment structure is provided to lift glutei and thin hips. The garment structure includes a belt part, a front part, a rear part, and one or more elastic bands positioned within an interior space of the garment structure. The garment structure may include one or more rear elastic bands positioned to be between the user and the rear part when the garment structure is worn by the user, one or more front elastic bands positioned to be between the user and the front part when the garment structure is worn by the user, or both one or more rear and one or more front elastic bands.

Abstract: The technology described herein relates to a pair of long pants garment panel comprising a pattern of a durable water-repellant (DWR) coating that is selectively applied on to the pant legs of the pair of long pants. The pattern is comprised of a plurality of discrete shapes that are isolated from one another. In other words, the textile material surrounding each discrete shape in the plurality of discrete shapes is not coated by the DWR coating. A size of the plurality of discrete shapes in the pattern is gradually decreased moving up the pant legs starting from a hemmed edge up to a knee area. The pattern is visible during wet conditions and not visible during dry conditions.

Abstract: The invention relates to a fly for fastening together a first panel and a second panel of an adaptive garment. The first panel includes one or more magnetic fasteners (or a magnetic strip) having a connecting side of a positive or negative polarity. The second panel includes a corresponding number of magnetic fasteners (or a magnetic strip) having a connecting side of an opposite polarity. When the first and second panels are closed, the connecting side of the magnetic fasteners (or magnetic strip) from the first panel is magnetically attached to the connecting side of the magnetic fasteners (or magnetic strip) from the second panel, so that the second panel covers the first panel. The fly further includes a visible third panel positioned over and concealing the second panel. An adaptive garment, such as a pair of trousers, pants or shorts, may have a similarly constructed leg opening in addition to the fly.

Abstract: An apparel top for use by a user is worn about a user torso and a user waist. The top includes an outer shell portion having first and second panels, a back panel, shell outside and inside surfaces, and a bottom edge. The apparel top includes a snow gaiter having upper and lower gaiter edges, first and second gaiter ends, and gaiter inner and outer surfaces. The upper gaiter edge is attached to the outer shell portion at the shell inside surface and extends along the first front panel, the back panel and the second front panel. The lower gaiter edge is generally positionable about the user waist relative to the user torso with the lower gaiter edge extending away from the user torso. The top includes a liquid bladder sized and configured to be inflated with a liquid. The liquid bladder is attached to the snow gaiter.

Abstract: Provided is a composite textile sheet that can be used as a fabric for manufacturing a disposable textile product that exhibits an excellent moisture transpiration property and does not cause a stuffy feeling or sticky feeling when worn. Also provided are a disposable textile product that uses the composite textile sheet, a glove and a raincoat as a disposable textile product, and a method for manufacturing a disposable textile product. A composite textile sheet 1 is made from a multi-ply sheet 15 that is formed by laminating a textile sheet 2 or 3 having air permeability and a textile material sheet 4 having liquid diffusibility. The textile sheet 2 or 3 and the textile material sheet 4 are in mutual contact, and in a plane of mutual contact, a bonded region 30 in which the textile sheet and the textile material sheet are bonded, and a non-bonded region 8 in which the textile sheet and the textile material sheet are not bonded, are formed. The non-bonded region 8 includes a space section 9.

Abstract: For people with reduced physical ability such as elderly people, risks of bodily injuries are high. Once an injury occurs, a victim suffers, sometimes a victim even may not survive. To help such people, a device without adding much inconvenience in normal life is disclosed. The device is able to detect dangerous conditions and automatically deploy airbags when needed to prevent or mitigate potential bodily injuries.

Abstract: A jumpsuit that includes an overlap neck. The neck is formed by a first panel that partially overlaps with a second panel. The neck can be positioned in a first configuration that has a first size. The first configuration is used when the jumpsuit is being worn by the user. The neck can also be positioned in a second configuration that has a second larger size. The second configuration is used for putting the jumpsuit on and taking the jumpsuit off. The user is able to step into the neck to put the jumpsuit on, and to slide the jumpsuit off.

Abstract: Embodiments relate generally to systems, devices, and methods for utilizing re-cut polyolefin foam in seals for respiratory masks. A method for constructing a respiratory mask may include splitting polyolefin foam to provide a re-cut polyolefin foam, wherein the re-cut polyolefin foam comprises a first surface comprising wrinkles and a second surface that is substantially free of wrinkles, wherein the first surface is opposite to the second surface; and attaching the first surface to an interior portion of a respiratory mask, wherein the interior portion is a seal portion of the respiratory mask.

Abstract: A head garment having a base section and a face section is provided where the face section is both affixed to the base section and releasably extends over the face of the user to create a magnetic seal against the elements. The head garment may also include a magnetic fastener to position the face covering section when it is not extended over the face of the user.

Abstract: The present invention provides a poly-functional garment that can be used, at least, as a scarf, or as a hat, or as a headband, or as a neck warmer and a headband, or as a headband and half-face cover, or as a hat with a back opening, wherein the back opening allows long hair to protrude out of said hat.

Abstract: The present invention provides a glove having a skin made from an aqueous urethane resin composition including an aqueous urethane resin (A), an aqueous medium (B), and a fluorine compound (C), in which the fluorine compound (C) is a fluorine compound (C-1) that is a polymer of a polymerizable monomer (c1-1) having a fluorinated alkyl group having 4 to 6 carbon atoms and a polymerizable monomer (c1-2) having a polyoxyethylene structure represented by general formula (2), or a fluorine compound (C-2) that is a polymer of a polymerizable monomer (c2-1) having a polymerizable unsaturated group at both ends of a poly(perfluoroalkylene ether) chain and a polymerizable monomer (c2-2) having a polyoxyalkylene structure represented by general formula (4).

Abstract: A glove with gecko-inspired dry adhesives is provided to greatly reduce the required grasp force on heavy, smooth items. The orientation of the gecko adhesives is designed to increase shear forces between the glove and the object when lifting and manipulating. The invention additionally equips the non-gripping surfaces of the glove (e.g. back and sides) with a non-adhesive microstructure that prevents the glove from accidently adhering to surfaces during unintentional contact, even when touching otherwise sticky materials such as adhesive-coated automotive panels.

Abstract: A pair of short length disposable finger food gloves protecting the fingers and thumb from oily foods, juicy sauces, sticky syrups, liquids, and all other food residue while eating finger foods when hand washing is not accessible where the design accommodates the use of this glove by offering various shapes (e.g., with an extended tab) along the diagonal hemline to aid in dressing the hand with circular, square, rectangle, inverted triangle, and triangle forms or tabs to pinch and pull to insert the hand with optional combinations of shapes for the knuckle side and palm side of the hands whereby the material used will be of a lightweight vinyl, polyurethane, paper, felt, fabric, rubber or a combination of materials with various sizes and optional colors to suit the wearer.