Abstract: The present invention relates to a liquid coffee beverage comprising liquid coffee infused with nitrogen thus producing a refreshing cold foamy and creamy beverage.

Abstract: The invention concerns a kitchen appliance comprising a stirring unit 5, 6 and a pot 2. An insert pot 3 is provided, which can be inserted in the pot 2 such that an interspace 4 remains between the pot 2 and the insert pot 3, wherein the stirring unit 5, 6 has a tool 5 for blending and/or chopping that is located in the interspace 4 when the insert pot 3 is inserted. The invention further comprises the use of the kitchen appliance for the preparation of chocolate and an insert system for a kitchen appliance.

Abstract: A frozen food temperature adjusting apparatus includes a setting mechanism in which a temperature adjustment object is placed; a heat exchanging/pressing mechanism which exchanges heat with the temperature adjustment object placed in the setting mechanism while pressing the temperature adjustment object; and a serving mechanism which receives the temperature-adjusted temperature adjustment object and serves the temperature-adjusted temperature adjustment object in a predetermined container.

Abstract: A method of preparing a functionalized wheat protein product is provided. The method comprises an enzyme treatment step wherein a wheat protein composition is contacted with a primary enzyme, and optionally with a secondary enzyme. The primary enzyme comprises a protease that is naturally occurring in a fruit.

Abstract: An animal feed tenderizing system that includes: a conveyor trough; a press wheel, where the press wheel is positioned within the conveyor trough and adapted to roll over animal feed; a motor, wherein the motor is engaged with the press wheel and provides a means to rotate the press wheel; and a wheel base, where the wheel base supports the trough. The press wheel is preferably made of steel. The trough is adapted to receive animal feed, wherein the animal feed is hay. The means to rotate the press wheel may include a pulley system attached to a motor, where the motor is a hydraulic motor. The press wheel is adapted to compress animal feed to enable rehydration of the animal feed.

Abstract: The present invention relates to polypeptides having xylanase activity and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. The invention also relates to compositions comprising the polypeptides of the invention and the use of the polypeptides of the invention to release xylose and in animal feed.

Abstract: The present invention encompasses pet food compositions that include one or more probiotic microorganisms, which are useful to improve the health of companion animals. For example, the invention encompasses pet food compositions including a probiotic, for example, Lactobacillus, Bifidobacterium and Streptococcus (Enterococcus). The present invention also encompasses the preparation of pet food compositions including one or more probiotic microorganisms intended for methods of maintaining or improving pet health through feeding a pet a pet food composition including the probiotic microorganism.

Abstract: A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging or (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed.

Abstract: Cannabis infused beverages, and a method and system for preparing the cannabis infused beverages. A dealcoholized cannabis infused beverage may include a dealcoholized beverage and a phytocannabinoid preparation. An entourage preparation including terpenoids may be included in the cannabis infused beverage. The entourage preparation may include a cannabis hydrosol. A non-alcoholic cannabis infused beverage may include a phytocannabinoid preparation and a cannabis hydrosol. The non-alcoholic cannabis infused beverage may be prepared from water, fruit juice, coffee, tea, or other base beverages.

Abstract: The invention relates to a novel sweet-tasting refreshing beverage, which is free of phosphoric acid and instead contains at least 0.3% by weight/volume of gluconic acid, which is low in minerals, specifically contains less than 250 mg/liter of minerals, which is low in sugar, specifically contains at most 2.5% by weight/volume of sugar, wherein these sugars comprise at least 10% weight/weight galactose and in addition a proportion of isomaltulose and/or tagatose, and which has a glycemic index of at most 35 (GI<35).

Abstract: Provided are a lemon-flavored beverage having a lemon flower-like aroma, a lemon-flavored beverage base, a method for producing a lemon-flavored beverage, a method for producing a lemon-flavored beverage base, and a method for improving the flavor of a lemon-flavored beverage. In the lemon-flavored beverage according to the present invention, the content of citral is 10 to 20000 ppb, and the content of methylanthranilate is 30 to 5000 ppb and/or the content of indole is 2 to 500 ppb. In the lemon-flavored beverage base according to the present invention, in a case where the contents of citral, methylanthranilate, and indole are X ppb, Y ppb, and Z ppb, respectively, and the dilution ratio is D fold, X/D is 10 to 20000, and Y/D is 30 to 5000 and/or Z/D is 2 to 500.

Abstract: A system for supercooling a product is provided, the system comprising: a chamber containing a supercooling medium; and disruptors that emit sound waves, ultrasound waves, and/or electromagnetic waves in the chamber; wherein during a cooling cycle the chamber reaches a cooling temperature below 0° C. and during a warming cycle the chamber reaches a warming temperature greater than the cooling temperature. The supercooling system may be used to supercool perishable products below freezing to extend shelf life and freshness of the products. Other embodiments of the supercooling system, and methods for its use, are described herein.

Abstract: The invention provides a method for providing a non-uniform pigment distribution in a first plant part (110) of a pigment generating plant (100), which accumulates pigment upon exposure by light, during indoor cultivation of said plant (100), wherein the first plant part (110) comprises a second plant part (120) and a third plant part (130), the method comprising subjecting in a first lighting stage at least the first plant part (110) to first light conditions that inhibit or prevent pigment accumulation in said first plant part (110), and subsequently subjecting in a second lighting stage the second plant part (120) of said first plant part (110) to second light conditions that promote pigment accumulation in said second plant part (120) while subjecting the third plant part (130) of said first plant part (110) to third light conditions that inhibit or prevent pigment accumulation in said third plant part (130).

Abstract: The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking in a steam oven. This method can be used in order to obtain nugget-like products that have the required crispness, uniformity and colour characteristics and a reduced fat content. The invention also concerns a nugget-like product likely to be obtained using the abovementioned method.

Abstract: A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.

Abstract: The present disclosure relates, in some embodiments, to methods for blanching a microcrop (e.g., aquatic species, Lemna) and a high-concentration protein product derived therefrom. The present disclosure relates to a method of processing a biomass to generate a protein product, where the method may include: contacting a first portion of the biomass with a first volume of blanching solution to generate a first blanched biomass, dewatering the first portion of the blanched biomass to generate a separated solution; and drying the first blanched biomass to generate at least one of a first protein concentrate flake and a first protein concentrate granule. According to some embodiments, at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein with the protein PDCASS value of at least 0.88.

Abstract: Pasta sauce includes spicy seasoning, edible fat and oil, and at least one of ethanol or acetic acid. The pasta sauce may include 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid. A method for producing pasta sauce includes preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil, and sterilizing the mixture by heating at a temperature lower than 100° C.

Abstract: Consumables comprising a sweetener and at least one compound of the formulae described are provided herein, wherein the sweetener comprises a sweetening amount of rebaudioside M and/or a sweetening amount of at least one mogroside. The at least one compound of the formulae described herein enhances the sweetness of the consumable and/or modulates one or more taste attributes to make the consumable taste more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Abstract: The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e.

Abstract: An aspect of the present specification relates to a fermented fruit product that has an outstanding taste and flavor with a content of Ca2+ ions in an amount of 100 ppm or higher on the basis of the total weight thereof. The scope of the invention includes a composition including the same and a method thereof. In a particular embodiment, the fruit comprises an apple. The fermented fruit product has an outstanding taste and flavor and exhibits an excellent effect of enhancing the absorption of calcium into the body or through the skin.

Abstract: Disclosed are a functionally reinforced desalted nutritional composition, a desalted extract and a cold-water-extracted salt substitute, which are derived from halophytes that grow in coastal regions under highly saline conditions and thus retain high salt concentrations, as well as the use of the desalted nutritional composition for combating obesity.

Abstract: The present invention provides nutritional supplements comprising alginate, preferably in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

Abstract: The invention relates to a method for preparing a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, comprising a high amount of micellar casein, comprising dissolving a dry blend of micellar casein and digestible carbohydrate.

Abstract: Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents comprise a wheat protein isolate in combination with flour and water.

Abstract: Dietary-fiber containing noodles contain wheat flour, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose. Dietary-fiber containing soup stock contains water, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. Since the fulvic acid mineral seasoning liquid is contained, the dissolution of the indigestible dextrin is suppressed even without the use of modified starch and, further, qualities such as deliciousness, color, eating texture, and flavor are maintained.

Abstract: The invention relates to compositions and methods for adjusting digestive or absorptive rates and ratio of foods or drinks or reducing a digestive solution. Particularly, the invention provides a composition comprising an insoluble dietary fiber and a prebiotic gel and its application in reducing digestive or absorptive rates and ratio of foods or drinks.

Abstract: A fermented infant formula for promoting improved eating behaviour and reducing the risk of obesity. The formula comprises 3 to 7 g lipid/100 kcal, 1.25 to 5 g protein/100 kcal and 6 to 18 g digestible carbohydrate/100 kcal and wherein the nutritional composition comprises an ingredient fermented by lactic acid producing bacteria, and 0.05 to 1.5 wt % lactic acid based on dry weight.

Abstract: An assisting apparatus for bean roasting and a bean roasting apparatus are provided. The assisting apparatus captures a scene in a chamber of the bean roasting device through an image capturing device to generate an image, compares the image with a historical roasting pattern set based on a plurality of color attributes of a color space to determine a roasting level represented by the image, and controls the bean roasting procedure.

Abstract: An assisting apparatus for bean roasting and a bean roasting apparatus are provided. The present invention senses sound in a chamber of a bean roasting device through a microphone to generate an audio signal, and control the bean roasting procedure by determining that the energy value of the audio signal crosses a threshold at a time point based on the observation time window.

Abstract: The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granules thus obtained. In the inventive preparation, a water-soluble dietary fiber is mixed with the functional substance in the presence of water or other aqueous solution, dried, and, after drying, converted in granules. The granules with improved properties thus obtained can be popped, providing popped granules with improved properties.

Abstract: The present invention relates to a coating composition, a potato product for optional finish-frying provided therewith and a method therefor. The composition includes by weight, relative to the weight of the composition: —30-60% modified starch including high-amylose starch; —20-30% flour; —5-20% dextrin; —2-10% unmodified starch; and —0.01-2% carbonate.

Abstract: A system for producing a cooked food item. The system includes an extrusion chamber having a moving extrusion head for extruding an extrusion compound, and a cooking chamber arranged above the extrusion chamber and having a cooking device for cooking the extrusion compound. The system also includes a moving support surface for the extrusion compound, which can be moved between the extrusion chamber and the cooking chamber by way of a movement mechanism. The system additionally includes a storage chamber for receiving the extrusion head. The storage chamber is arranged laterally next to the extrusion chamber.

Abstract: The present invention relates to a method for the preparation of a cast sheet of homogenized tobacco material, said method comprising: •pulping (108) cellulose fibres (5) with water (6); •grinding (102, 106) a blend of tobacco of one or more tobacco types to tobacco particles (10); •combining (107) the pulped cellulose fibres with the tobacco particles and with a binder (8) to form a slurry; •homogenizing the slurry; •casting (110) the slurry to form a cast sheet of homogenized tobacco material from the slurry; •discarding (112) undesired portions of the cast sheet; and •introducing (113) the discarded undesired portions (9) of the cast sheet into the slurry.

Abstract: Embodiments of the invention relate to an apparatus for cutting and arranging rods for use in a tobacco industry product assembly machine. The apparatus comprises a first cutting mechanism for cutting a four-length rod into first and second axially-aligned double-length rods. Each double-length rod has respective remote ends. A positioning mechanism for moving at least one of the first and second double-length rods such that said first and second double-length rods are moved from a first configuration in axial-alignment, to a second configuration in which the first and second double-length rods are out of axial alignment and the axes of the first and second double-length rods are parallel and spaced apart, and the remote ends of said first and second double-length rods are substantially aligned with each other. Also disclosed is a method of cutting and arranging rods for tobacco industry product assembly, and a method of tobacco industry product assembly.

Abstract: A foldable cigarette rolling device is disclosed that can be used to roll individual cigarettes for personal consumption. The device includes a lid, a main body, a trough portion that is attached to the lid and hingedly attached to the main body to move between an open and closed trough position, and a flexible belt that passes through the lid and main body. In operation, rolling product, such as tobacco, are placed upon the flexible belt within the trough portion in the open position. The device is then moved to the closed trough position, which forms a closed loop of the flexible belt around the rolling product, and the flexible belt is pulled through the device to roll a cigarette. The main body of the device can also be used to store rolling product accessories, such as a package of rolling papers that can be integrally formed with the device.

Abstract: The invention relates to an aspiration member for a hookah, said aspiration member including a connector suitable for being connected to a main enclosure of a hookah, an aspiration end-piece suitable for being brought to a user's mouth, and an aspiration tube, suitable for being mounted between said connector and said aspiration end-piece, the aspiration tube including a longitudinal accordion portion so as to make it possible to reduce its length when it is stored.

Abstract: A computer-implemented method for providing a cognitive quit smoking assistant. The method includes detecting one or more smoking triggers of the user by using one or more sensors associated with a computing device of the user, wherein the input triggers may comprise physical inputs, mental inputs, and social and pattern inputs. The method includes predicting a smoking event of the user based on receiving the detected one or more smoking triggers of the user and one or more lead indicators for a smoking event of the user. The method further includes providing the user with one or more context specific distraction suggestions to avoid the smoking event, and detecting whether the user has followed the one or more context specific distraction suggestions. The method further includes receiving feedback, from the user, to the one or more context specific distraction suggestions.

Abstract: Disclosed are an ultrasonic atomization piece, an electronic cigarette atomization core and an electronic cigarette atomizer. The ultrasonic atomization piece includes a piezoelectric ceramic main body; one surface of the piezoelectric ceramic main body is in contact with a positive electrode conducting layer, and the other surface of the piezoelectric ceramic main body is in contact with a negative electrode conducting layer, the negative electrode conducting layer extends to the surface of the piezoelectric ceramic main body on which the positive electrode conducting layer is located along a side edge of the piezoelectric ceramic main body, and a plurality of convex point areas, which cover the edge of the positive electrode conducting layer are provided on an edge of the negative conductive layer.

Abstract: There is provided a method of making rods having predetermined values of cross-sectional porosity, and a cross-sectional porosity distribution value for use as an aerosol-forming substrate in a heated aerosol-generating article, including providing a continuous sheet of aerosol-forming material having a specified width and a specified thickness; gathering the sheet transversely relative to a longitudinal axis thereof; circumscribing the gathered sheet with a wrapper to form a continuous rod; severing the rod into a plurality of discrete rods; determining values of cross-sectional porosity and cross-sectional porosity distribution for at least one of the discrete rods; and controlling one or more manufacturing parameters to ensure that the cross-sectional porosity and cross-sectional porosity distribution values of subsequent rods are within the predetermined values.

Abstract: An electronic cigarette, including an atomizer module and a cartridge. The cartridge includes an e-liquid storage chamber and a sealing piece. An air guide tube is disposed in the e-liquid storage chamber. The e-liquid is filled in the e-liquid storage chamber. The sealing piece seals the e-liquid in the e-liquid storage chamber. The atomizer module includes a sealing gasket, a connector, a screw seat, an insulating ring, an electrode, an atomization chamber enclosed by walls, and a heating body. The sealing gasket seals the atomization chamber. The insulating ring is disposed between the electrode and the screw seat. The heating body and the screw seat are supported by the walls enclosing the atomization chamber. Two poles of the heating body are connected to the electrode and the screw seat, respectively. The heating body is vertical to the airflow direction or parallel to the airflow direction.

Abstract: A cartridge (30) for use with an aerosol generating system (10) includes a reservoir (32) for storing an aerosol-forming liquid (34) and an induction heatable element (36). The cartridge (30) employs a capillary element (38) to convey the aerosol-forming liquid (34) from the reservoir (32) to the induction heatable element (36) and the induction heatable element (36) is arranged to heat the conveyed aerosol-forming liquid to vaporise it.

Abstract: The method of controlling a vaping device including a power source, a reservoir for a liquid, an atomizer for vaporizing the liquid into an aerosol, an aspiration sensor, and a control unit, has the following steps: (a) testing to detect activation of the vaping device, and proceeding to step (b) when the vaping device is activated; (b) testing to detect the presence of aspiration of a puff, and proceeding to step (c) as soon as aspiration of a puff has been detected; (c) monitoring a first control event during each puff, and returning to step (b) if the first control event has not occurred, or continuing to step (d) if it has occurred; and (d) placing the vaping device on standby as soon as the first control event has occurred. An aerosol can be generated for an aspiration when the device is activated, but not when it is on standby.

Abstract: A capsule 26 for an electronic vapour inhaler comprises a shell 28 containing a flavour-release medium 40 and one or more induction heatable elements 42 disposed inside the shell 28 and arranged to heat the flavour-release medium 40 to produce a vapour for inhalation by a user. At least part of the shell 28 is formed of an air permeable material.

Abstract: An atomizing head includes a heating assembly and an atomizing sleeve, the atomizing sleeve includes a first chamber and a second chamber in communication with each other, and the external airflow is successively flowing through the first chamber and the second chamber, and take away smoke formed by the aerosol forming substrate atomized by the heating assembly. The first chamber and the second chamber are spaced apart to effectively separate the airflow drawn from the outside with the second chamber. Since the airflow is completely passed through the entire atomizing head, it is difficult to form an effusion, the temperature of the heating element is substantially uniform everywhere, the airflow of the present disclosure is smooth, the heat conduction effect is good. In addition, the present disclosure uses a double heating assemblies, the amount of smoke is large and it is difficult to form an effusion.

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

Abstract: The present invention relates to a modularized vaporizer, which enables a fuel module, a heating module, or a vaporizing module to be coupled and separated, in a drawer manner, to and from a body portion housing since a fuel module chamber, a heating module chamber, or a vaporizing module chamber is provided in the body portion housing. The modularized vaporizer reduces the carbonization of fuel or an absorbent member since the fuel or a surface of the absorbent member is uniformly heated (irradiation) by heating energy (light, beam, or heat) emitted (irradiation) from a heating member of the heating module.

Abstract: The purpose of the present invention is to provide a tobacco filler that can maintain a good smoking flavor and yet reduce “a feeling of lessened smoking flavor” in a non-combustion type heat smoking article served in the form of a tobacco material-containing filler to be heated. Provided is a tobacco filler for a non-combustion type heat smoking article, said tobacco filler containing a tobacco material and an aerosol-forming liquid, wherein the aerosol-forming liquid contains diacetin and/or monoacetin and the acetic acid production rate constant of the tobacco material is 1.25×10?8 s?1 or less.

Abstract: The present invention improves the degree of freedom in controlling the amounts of an inhaled aerosol and a flavor. A flavor inhaler 100 is provided with: an aerosol source 102; an atomizing unit that atomizes the aerosol source and generates an aerosol; a flavor source 106 provided downstream from the atomizing unit 104; a mouthpiece 108 provided downstream from the flavor source 106; an aerosol flow path 110 that guides the aerosol generated in the atomizing unit 104 to the mouthpiece and that comprises a first flow path 110A leading to the mouthpiece via the flavor source 106 and a second flow path 110B differing from the first flow path, the starting point of said second flow path being either directly or indirectly connected to the first flow path; and a flow rate adjustment mechanism 112 that makes it possible to adjust the air flow rate ratio of the first flow path 110A and the second flow path 110B.

Abstract: An undergarment is provided that does not include a waistband. The undergarment is reusable and does not require adhesives. The undergarment includes a flexible crotch panel and flexible leg bands. The crotch panel is coupled to the inner-leg portion of a left leg band and to the inner-leg portion of a right leg band.

Abstract: The present invention provides for a disposable and biodegradable underwear for any day use with a permeable mesh component incorporated therewith.