Abstract: The present invention provides a method of making acorn bread, including: a raw ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt, and yeast; a mixing step of forming a mixture by heating milk and adding sugar to the milk; a primary kneading step of forming primary dough by mixing the mixture with the strong flour, the acorn powder, the salt, and the yeast; a secondary kneading step of forming secondary dough by mixing the primary dough with the walnut pieces and the butter; a low-temperature fermentation step of fermenting the secondary dough; a division step of dividing the dough; a resting step of resting the dough; a molding step of molding the rested dough; a high-temperature fermentation step of fermenting the molded dough; a processing step of throwing wheat flour onto the dough; and a baking step of baking the dough.

Abstract: Methods and systems for pre-prepared pizza sheets including cheese, toppings, and spices. Cheese, toppings, and spices are melted together to create a composite. As an alternative, water is applied and ingredients are frozen together. Amounts of ingredients may be predetermined to ensure consistency. The pizza sheets are frozen or refrigerated until they are placed on prepared dough and baked. Pizza sheets may be prepared and shipped on transport trays or plastic sheets which can be vertically stacked.

Abstract: The invention relates to the design of a food forming drum (2) which will be used for moulding food in shaped products. The application field wherein the drum will operate is the field of human consumption and pet food and reaches from meat products (poultry, pork, beef, etc), meat replacement products, fish, dairy to potatoes and vegetables products. Particularly, the present invention relates to a food forming drum comprising an inner member (24) with an inner cylinder (16) and a multitude of ribs (17) extending in radial direction from the inner cylinder and with at least one porous member, made from a porous material with interconnecting pores, connected to the ribs and wherein a multitude of rows with product cavities, each row comprising one or a multitude of product cavities, are provided in the porous member(s). The present invention further relates to a method to produce such drums.

Abstract: A meat processing device for defining a uniform shape of a pork belly, and including a frame, a shoulder defining a confinement space with the frame, and a tine for securing the meat in the confinement space. A cover may be joined to the frame to further define the confinement space, and may releasably engage the shoulder for a secure confinement of the pork belly.

Abstract: The invention provides a sensor-guided, automated system that is capable of intelligently cutting crustaceans, such as crab and lobster, into a plurality of portions, as directed. More particularly, the present system is capable of effectively butchering each individual crustacean in response to how the system's sensor(s) assess the physical characteristics of each crustacean as it arrives via a conveyor belt.

Abstract: A substantially flat tool for the function of deshelling or cracking an object, combined with a bottle opener and function of a picker or knife, featuring a thin striking surface which favors cracking over smashing.

Abstract: An electric food smoker is disclosed that includes a smoker chamber for holding food to be smoked, a wood compartment for holding smoke producing material to generate smoke, a chamber coil in the smoker chamber to control cooking temperature, and a wood coil in the wood compartment to control temperature for generating smoke. The wood compartment is separated from the smoker chamber. The wood compartment can be located in and insulated from the smoker chamber. The wood compartment can have vents allowing smoke to exit into the smoker chamber. The wood coil can have multiple temperature settings to control the amount of smoke generated; or can have a high smoke setting for generating more smoke and a normal smoke setting for generating less smoke. The chamber coil can maintain the cooking temperature in the smoker chamber regardless of the temperature setting for the wood coil.

Abstract: The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

Abstract: Disclosed herein is a multi-temperature-region ice-temperature fresh keeping storehouse and a fresh keeping method for bergamot pears that includes a precooling region, a feeding and discharging channel, a cooling region, an ice temperature detection device, a grading device, a conveyer belt control device, an automatic storage device, and a temperature rise and fall buffering channel. The cooling region includes four freezers, with temperatures ranging from 0° C.-?3° C. The four freezers are connected level by level according to a temperature reduction rule. The present disclosure implements multi-temperature-region graded storage of bergamot pears according to the value of an ice point temperature of the bergamot pears, so that they are always stored close to the ice point temperature without freezing, thereby preventing freeze injury, and prolonging shelf life.

Abstract: Systems and methods are disclosed for the generation of a treatment compound fluid to inhibit the ripening process of agricultural products, the application of the treatment compound fluid to a confined atmosphere at a location at which the products are stored, and the collection of a sample of the treated atmosphere. In one form, the system includes a treatment compound generator and a sampling subsystem. The treatment compound generator has an exit port fluidly connectable to the confined atmosphere and is configured to generate a treatment compound fluid in-situ. The sampling subsystem includes an inlet port fluidly connected to a pump and a collection chamber. The inlet port is fluidly connectable to the confined atmosphere such that the sampling subsystem can collect a sample of the treated atmosphere through the inlet port and store the sample within the collection chamber.

Abstract: The present invention relates to a ripening chamber and a method for fruit ripening. In particular, the present invention relates to a banana ripening chamber and a method for the artificial ripening of bananas (banana ripening technique). In a method according to the invention for ripening fruits, bananas, a respiration of the fruits is measured in a closed chamber containing the fruits to be ripened. A ripening chamber according to the invention is adapted to carry out a method according to the invention for ripening fruit.

Abstract: An integrated grain drying/storage/regulating bin with a built-in bellows and an externally disposed compartment comprises an integrated bin body, a grain distributing device, an external compartment outside the integrated bin body, an internal bellows inside the integrated bin body, a heating device, a refrigerating device, a humidifying device, an air flow distributing device, a centrifugal fan, and an air flow control valve. The merits of the present invention are: (1) being able to prevent the occurrence of moisture condensation; (2) facilitating production cost reductions; (3) uniformly heating and drying the grains in the bin; (4) being capable of preventing the filter for the grain layers in the bin from blockage or short circuit caused by spontaneous grain grading; (5) being able to implement low temperature or quasi-low temperature storage; and (6) being capable of enhancing grain toughness, lowering breakage rate, and increasing production yield and product quality.

Abstract: The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream by a combination of microfiltration and ultrafiltration, wherein the casein stream originates from the microfiltration as retentate, the whey protein stream originates from the ultrafiltration as retentate and the lactose stream originates from the ultrafiltration as permeate; (b) combining at least part of the whey protein stream originating from step (a) and a lactose source to obtain are combined stream; (c) using the recombined stream originating from step (b) in the manufacture of the infant formula product; and (d) using at least part of the casein stream originating from step (a) and defatted animal milk in the manufacture of the dairy product.

Abstract: A process for producing pure lactic acid from a whey by-product rich in lactose and minerals, for example delactosed why permeate or concentrated whey permeate, is described. The method comprises upstream steps of neutralising the whey by-product with a basic metal hydroxide to form a precipitate comprising calcium and phosphate, and separating the precipitate from the whey by-product to provide a clarified whey by-product. The clarified whey by-product is fermentated by a bacterium capable of bioconversion of lactose to lactic acid to provide a fermentation broth containing a lactic acid salt. In the downstream steps, the fermentation broth is acidified to release lactic acid from the lactic acid salt, precipitate from the broth produced by acidification is removed, and the acidified fermentation broth is treated to recover pure lactic acid by removal of residual salts, and water, and optionally protein.

Abstract: A method of producing a protein phospholipid complex from a crustacean catch including protein is claimed where hydrolysis occurs without substantially denaturing the protein from the crustacean catch. A method of producing a stable protein phospholipid emulsion from a crustacean catch is also claimed. A method of producing crustacean oil is claimed where the oil is separated from the hydrolyzed crustacean catch. Other methods of producing a protein phospholipid complex are claimed which relate to not removing the shell, removing the shell, and removing then adding back the shell to form the protein phospholipid complex.

Abstract: Provided is an oil or fat composition for fried foods which is capable of achieving a satisfactory improvement in the flavour of fried foods. Also provided are: a method for producing the oil or fat composition for fried foods; a method for producing fried foods which uses the oil or fat composition for fried foods; and a method for imparting cheese flavour to fried foods. The oil or fat composition for fried foods includes an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, the method for producing the oil or fat composition for fried foods includes a step in which an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to an edible oil or fat. Moreover, the method for producing fried foods includes a step in which a fried food raw ingredient is fried in the oil or fat composition for fried foods.

Abstract: The present invention relates to a process for manufacturing a black leaf tea product, the process comprising: providing black leaf tea material having a moisture content of less than 20 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes.

Abstract: The present invention relates to a process for manufacturing a black leaf tea product, the process comprising the steps of: providing black leaf tea having a moisture content of less than 5 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 100° C. to 170° C. for a duration of 2 to 25 minutes. The present invention also relates to a black leaf tea product obtainable by this process.

Abstract: A coated stuffed pretzel and method for making the coated stuffed pretzel is provided. A pretzel that has already been baked has first, second and third pretzel openings. A layer of chocolate is deposited in the first and second openings pretzel openings, then a filling and chocolate is deposited on the layer of chocolate, thus stuffing the first and second pretzel openings. The pretzel is cooled and then is moved through a chocolate bath where an outer chocolate layer is applied. Then, toppings are added on the chocolate coating. The pretzel is cooled and the toppings are held in place when the chocolate outer layer solidifies. Thus, the pretzel that has already been baked is transformed into the coated stuffed pretzel. The coated stuffed pretzels can be coated with any topping and stuffed with any filling, for example caramel. The coated stuffed pretzels have a handle portion.

Abstract: A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatmised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00.

Abstract: A method and assembly for preparing a drink based on frozen food comprises storing frozen food in various containers (111) in the form of first granular materials and under deep-freeze conditions, crushing (12) a portion of at least one of the first granular materials into a second granular material, and placing the second granular material into a cup (9). A first liquid (16) is added to the cup at a temperature of at least 50° C. The cup, filled with the foods and possibly the first liquid, is closed (154), and the content of the cup is ground into a homogeneous mass. Lastly, the cup is opened and served.

Abstract: The apparatus for preparing and dispensing food products comprises at least one containment tank (2) predisposed to contain the product to be prepared. Inside the containment tank (2) a mixing device (3) is arranged for determining the continuous circulation of the product. The apparatus comprises temperature control means (9) and product consistency control means (30) for controlling the consistency of the product being prepared. The product consistency control means (30) comprise a first microswitch (31) and a second microswitch (32) predisposed to be selectively operated when a first threshold value and a second threshold value of resistance against elastic means (22) acting on the mixing device (3) are exceeded, in order to control the stop of cooling or heating means (4) of the product contained within the tank (2).

Abstract: A vending machine for dispensing both soft-serve ice cream and frozen ice-cream-based beverages to consumers. The machine includes a power management system having a controller, a master relay for controlling power supplied to a first component, slave relays for controlling power supplied to second and third components, and a current sensor for sensing a current draw of the machine. The machine also includes a flavoring plate for providing flavoring to a dispensed ice cream product. The plate includes an orifice for extruding the product, a channel extending around the orifice, two or more ports in fluid communication with the channel, and one or more gates in communication with the channel and the orifice. Each of two or more ports is configured to introduce one of a flavoring fluid or a cleaning fluid to the channel.

Abstract: A cold dessert includes a cold sweetened food and a gelatin-based candy. The cold sweetened food has a temperature from about ?75 to about 3° C. The gelatin-based candy comprises about 36 to about 39 wt. % invert sugar, about 36 to about 39 wt. % sucrose, about 5.5 to about 6.5 wt. % gelatin, and about 17 to about 20 wt. % water.

Abstract: Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.

Abstract: The present disclosure provides feed composition comprising at least one cyclopropenoid fatty acids or at least one conjugated linoleic acid and at least one cyclopropenoid fatty acids with normal or basal feed. After administration of one of the feed compositions, improved health aspects, reduced health issues, reduced mortality, increased carcass gain and repartitioning nutrients to muscles, and controlled carcass iodine value in non-human animals as compared to a control group not fed with the feed composition.

Abstract: The present disclosure provides feed composition comprising at least one cyclopropenoid fatty acids or at least one conjugated linoleic acid and at least one cyclopropenoid fatty acids with normal or basal feed. After administration of one of the feed compositions, improved health aspects, reduced health issues, reduced mortality, increased carcass gain and repartitioning nutrients to muscles, and controlled carcass iodine value in non-human animals as compared to a control group not fed with the feed composition.

Abstract: Producing a feed additive composition for ruminants having a particle size of not less than 0.5 mm and not more than 2 mm, by granulating, in water, a molten mixture containing (A) at least one component selected from a hydrogenated vegetable oil and a hydrogenated animal oil each having a melting point of higher than 50° C. and lower than 90° C., (B) lecithin, and (C) at least one biologically active substance having solubility of not less than 0.001 g and not more than 60 g in 100 g of water at 20° C. affords a feed additive composition provided with high protection in rumen, and which is superior in dissolution in the lower gastrointestinal tract.

Abstract: An edible pet chew includes a member of Artificial Bully Stick formed from a composition material with at least 20% plant ingredient imitating existing traditional bully stick products, serving as an alternative to traditional bully stick. The imitation includes the structure, and/or appearance, and/or size, and/or color, and/or texture, and/or flavor, and/or durability, and/or palatability of traditional bully stick. Preferably it is an extruded stick processed by an extruder.

Abstract: There is provided an animal feed pellet comprising viable non-pathogenic E. coli bacteria incorporated into the feed pellet in an amount sufficient for affording a benefit to an animal having ingested the animal feed. There is also provided methods of making same and uses thereof.

Abstract: The present invention discloses rumen bypass composition containing rumen bypass coating/encapsulation matrix and biologically active substances. More particularly, the present invention discloses rumen stable/rumen bypass coating or encapsulation matrix for biologically active substances.

Abstract: Palatable food products are provided with low bulk density of about 4-12 lb/ft3 and comprise an expanded matrix of intercommunicated pores defined by a skeletal structure of gelatinized starch. The products produce an audible crunch sound when crushed by applied force and include low calorie, energy-dense characteristics of about 2-6 Kcal/g. The total weight of the product comprises about 20-60% starch, about 30% or less flowable fat, about 2-12% water, and a coating of flavorants and/or aromants. The product can optionally comprise health promoting ingredients. The products are manufactured by extruding batched ingredients including starch and water under processing conditions to promote starch gelatinization to form a substantially homogenous dough that, after extrusion, expands into a porous matrix. The porous matrix can undergo vacuum infusion to fill the matrix with flowable fat, dry palatant, and wet palatant. After infusion, the porous matrix can be dust coated with dry palatant.

Abstract: Isoflavone-supplemented dry feed fed to young poultry animals provides total levels of isoflavones in the feed at about 1640 mg/kg feed to about 3890 mg/kg feed, and/or provides an additional about 750 mg/kg feed to about 3000 mg/kg feed. In response to ingesting the isoflavone-supplemented feed, the young poultry animal experiences improved performance.

Abstract: The invention provides compositions for producing hydrogen rich water, nutraceuticals, cosmetics, pharmaceuticals, and other products. In one embodiment, the invention provides a composition, e.g., a tablet, including magnesium metal, at least one water-soluble acid, and a binding agent. The magnesium metal and at least one water-soluble acid may be present in amounts sufficient to maintain a pH of less than 7, e.g., at a specific time period after reaction, and a concentration of at least 0.5 mM H2 after reaction in 50 mL water in a container e.g., a sealed or an open container, e.g., at least 0.5 mM H2 after reaction in 100 mL water or at least 0.5 mM H2 after reaction in 500 mL water. The composition may also include a lubricant.

Abstract: Systems, methods and cartridges for carbonating or otherwise dissolving gas in a precursor liquid, such as water, to form a beverage. Carbonating gas can be provided to a tank via the tank outlet, thereby purging at least a portion of a dispense line leading from the tank to a dispensing station. A single pump may be used to deliver liquid to the tank, e.g., for carbonation, and to pump pressurized air to dispense liquid from the tank. A water trap may help remove moisture from carbonating gas.

Abstract: A primary beverage cooling circuit for refrigerating a fluid used in a secondary beverage cooling circuit that cools beverage in a beverage conduit by pumping the fluid through a heat exchange conduit adjacent the beverage conduit to transfer heat therebetween, the primary beverage cooling circuit comprising: a refrigerant circuit containing a refrigerant circulating through: a heat exchanger in heat transfer communication with the fluid to cool the fluid; a variable displacement compressor for circulating the refrigerant through the refrigerant circuit; a cooling device for cooling the refrigerant; and a valve for controlling the volume of fluid into the heat exchanger; the primary beverage cooling circuit further comprising a controller for controlling the operation of the compressor and/or the cooling device and/or the valve based on one or more measurements from temperature and/or pressure sensors in the refrigerant circuit to thereby operate the system on an efficient basis.

Abstract: A slender and funnel-shaped jet nozzle structure includes a plurality of slender tapered diversion channels, a plurality of slender jet nozzles and a conveyer belt. The wall thickness of the slender tapered diversion channel is 1-5 mm. The wall thickness of the slender jet nozzle is 1-5 mm. A thickness of the conveyer belt is 1-5 mm. The slender tapered diversion channel is a hollow slender truncated cone and includes an upper opening and a lower opening. The upper opening of the slender tapered diversion channel is substantively elliptic, and the lower opening of the slender tapered diversion channel is connected to an inlet of the slender jet nozzle. The slender jet nozzle is a hollow slender elliptic cylinder.

Abstract: The invention discloses a roasting method for meat based on temperature, including: cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min; drying: performing drying treatment of the surface of the raw meal: after cooking treatment; roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min. The inventive method uses the cooking center temperature and the roasting surface temperature as key control points of roast meat to facilitate on-line monitoring and automatic production, which is an economical and practical new roasting method. The roast meat prepared by the inventive method not only ensures color and flavor of traditional roasting method, but also shortens roasting time. The roasting method can be used for the industrial production of roast meat.

Abstract: The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis.

Abstract: Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.

Abstract: The present invention relates to legumes, and or nuts, and or seeds, and products containing the legumes, nuts and or seeds and to their methods of preparation. More particularly, the present invention is directed towards eliminating plant protein lectins in legumes, and or nuts, and or seeds and to the methods of preparation. Plant lectins are proteins produced by plants as a poisonous defense, and found in many of the foods we eat containing nuts and or legumes and or seeds. Everyday people enjoy eating snacks like; health/nutrition bars, candy bars, soy beans, cashews or even a can of peanuts containing the plant protein lectins. Many of whom are having adverse effects from plant protein lectins. In the Present Invention, the legumes, and or nuts, and or seeds are processed using methods unused and unknown to one skilled in the art. Resulting in legumes, and or nuts, and or seeds in which the plant protein lectins are removed.

Abstract: The invention relates to a powdered beef fat and the manufacturing process for the production of a powdered beef fat. In particularly the invention relates to a powdered beef fat and to a process for the production of a powdered beef fat wherein the beef fat having a total saturated fat content of 54 to 72 wt % (based on weight of total fat) comprising at least 23.5 wt % (based on weight of total fat) of C18:0.

Abstract: A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice.

Abstract: This invention is a simplified method of cooking frozen fish that uses multiple scores on the fish to ensure thorough cooking of the fish without overcooking and drying the exterior of the fish.

Abstract: Provided is a composition for relieving a hangover including as its active ingredients Corylus heterophylla Fisher nut extract, Alnus japonica Steud. stem extract and Sorbus commixta fruit extract. It is verified the composition for relieving a hangover according to the present disclosure reduces blood alcohol concentration more significantly than the composition for relieving a hangover including as its active ingredients Alnus japonica Steud. extract and Sorbus commixta extract as disclosed in Korean Patent Registration No. 181168 in in vivo tests (including animal testing and human experiment) and that has effects of considerably alleviating various hangover symptoms.

Abstract: The invention relates to a nutritional composition comprising at least one N-acetylated oligosaccharide, and at least one galacto-oligosaccharide, and at least one sialylated oligosaccharide. The composition optionally comprises a Bifidobacterium animalis spp. lactis probiotic, preferably CNCM-I-3446 probiotic. The composition treat ro reduces the risk, the severity and/or the occurrence of non-rotavirus associated diarrhoea. The composition also promotes a healthy intestinal flora and has beneficial long and short terms effects. The composition is in particular intended for infants between 0 and 12 months of age fed predominantly with infant formula.

Abstract: The present invention relates to a nutritional composition, for infants and young children (about 12 to 36 months) in which the sum of the triacylglycerols (TAG) sn-1(3) palmitic acid (PA), myristic acid (MA) and stearic acid (SA) constitutes less than 13.0% of the TAG. The composition promotes absorption of fatty acids and calcium in the gut, improves gut comfort, decreases abdominal pain associated with hard stool formation, promotes regular bowel movements and reduces the incidence and severity of constipation in infants and young children (up to the age of about three years old). The composition also promotes bone mineralization, increasing bone strength and bone mineral density.

Abstract: A roasting and grinding system (100) for preparing and delivering on demand roast and ground coffee, the system comprising: one or more raw containers (10, 10?, 10?, etc.) comprising green coffee beans of the same or of different types; a roasting unit (20) receiving green coffee beans from one or more of the raw containers (10, 10?, 10?, etc.) at the time, the roasting unit (20) adapting automatically the roasting parameters to the type of green coffee beans to roast; a conservation area (30) where the roasted coffee is stored at appropriate atmosphere until it is grinded; a grinding area (40) comprising one or more grinding units (41, 41?, 41?, etc.) one per type of coffee to be ground, adapting automatically the grinding parameters to the type of coffee or coffee mix to be ground. The invention further relates to a raw container (10, 10?, 10?, etc.

Abstract: The present invention relates to a process for preparing a mixture comprising vanillin and ethyl vanillin which process comprises the steps of (i) mixing at least vanillin powder and ethyl vanillin powder, (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate, and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles. The present invention also relates to a powdery mixture comprising vanillin and ethyl vanillin obtained by the process according to the present invention.

Abstract: A method of forming a material structure from structural units contained within a liquid solution in a spray head is described. The liquid solution includes a solvent and a solute, the solute comprising a plurality of the structural units, the structural units including monomer units, oligomer units, or combinations thereof. The method comprises forming droplets of the liquid solution including the structural units, and spraying the droplets on a substrate, thereby substantially increasing the reactivity of the structural units within the droplets relative to the structural units within the liquid solution in the spray head. The increase in reactivity can result from the droplets containing an excess of a particular ion, the ion excess resulting from a voltage applied to conductive walls of the device which dispenses the droplets. The material structure is then formed on the substrate from the more highly reactive structural units within the droplets.