Patents Issued in June 27, 2019
  • Publication number: 20190191713
    Abstract: The present invention is directed to pesticidal mixtures comprising sabadilla alkaloids and neem oil and methods of controlling pests including insects and mites by application of pesticidal mixtures comprising sabadilla alkaloids and neem oil.
    Type: Application
    Filed: December 20, 2018
    Publication date: June 27, 2019
    Inventor: Robert A. Suranyi
  • Publication number: 20190191714
    Abstract: The present invention is directed to pesticidal mixtures comprising sabadilla alkaloids and at least one insecticidal soap and methods of controlling pests by application of pesticidal mixtures comprising sabadilla alkaloids and at least one insecticidal soap.
    Type: Application
    Filed: December 20, 2018
    Publication date: June 27, 2019
    Inventor: Robert A. Suranyi
  • Publication number: 20190191715
    Abstract: The present invention is directed to mixtures comprising sabadilla alkaloids and at least one essential oil and methods of controlling pests including insects, mites and nematodes by application of mixtures comprising sabadilla alkaloids and at least one essential oil.
    Type: Application
    Filed: December 20, 2018
    Publication date: June 27, 2019
    Inventor: Robert A. Suranyi
  • Publication number: 20190191716
    Abstract: The present invention is directed to pesticidal mixtures comprising sabadilla alkaloids and at least one pesticide listed in paragraph [00012] of this application and methods of controlling pests including insects, mites, nematodes by application of pesticidal mixtures comprising sabadilla alkaloids and at pesticide.
    Type: Application
    Filed: December 20, 2018
    Publication date: June 27, 2019
    Inventor: Robert A. Suranyi
  • Publication number: 20190191717
    Abstract: A heat controlled oven system includes a plurality of oven levels, including an oven belt and gas burners; a gas flow network, including a gas supply line, a variable flow control valve, and on/off flow control valves; and a heat control unit, including a processor, a non-transitory memory, and input/output component, a heat modeler, a heat manager, a feedback controller, and a valve controller, such that the heat control unit is configured to calculate an estimated heat demand to adjust to a temperature set point, based on a heat model of the at least one oven level, and further calculates an optimized heat demand using a control loop feedback algorithm. Also disclosed is a method of heat calculation for an oven, including defining a heat model, calculating and optimizing the estimated heat demand, calculating and setting a variable valve position for the gas burners.
    Type: Application
    Filed: March 5, 2019
    Publication date: June 27, 2019
    Inventors: Brian E. Bartlett, Douglas W. Cotton
  • Publication number: 20190191718
    Abstract: A food mixing machine includes a mixer body including a column and a head extending from the column. A rotatable output member extends downward from the head for receiving a mixer tool. A bowl support is mounted for vertical movement along the column between a lowered position away from the head and a raised position toward the head. A drive assembly is linked to selectively drive the rotatable output member. A user interface, including a touch-screen display, is located on the mixer body. A controller is associated with the user interface, wherein the controller is configured to communicate mixing machine condition information via the touch-screen display.
    Type: Application
    Filed: December 21, 2018
    Publication date: June 27, 2019
    Inventors: Ricky D. KESIG, Joel J. Everhart, John A. Cremeens
  • Publication number: 20190191719
    Abstract: The present invention relates to a dough processing device, for use on a dough line, comprising dough processing means, such as a flour dispenser, a roller, a cutter, a folding shoe, for processing the dough on a conveyor; arranged in a frame, arranged for being placed as a bridge over a dough conveyor and thereto having supports at opposite ends; provided with fastening means, for fastening the supports on either side to a dough conveyor housing; wherein at least one support is provided with transport means, for transporting the dough processing device directly over a conveyor while supporting the dough processing device on said conveyor. The invention further relates to a dough processing line comprising such a dough processing device.
    Type: Application
    Filed: December 21, 2018
    Publication date: June 27, 2019
    Inventor: JOHANNES JOSEPHUS ANTONIUS VAN BLOKLAND
  • Publication number: 20190191720
    Abstract: The invention concerns a special processing machine for dough, comprising—a cutting conveyor (3), a cutting blade (5) for cutting in a cutting direction (6), the blade (5) and/or the cutting conveyor being further driven in translation for separation purposes such that the blade (5) moves in translation relative to and along the cutting band while remaining substantially in contact with the latter, characterised by—a receiving conveyor (7) comprising a longitudinal receiving band (8), and in which the cutting conveyor (3) driven by the blade (5) is movable between an entry position and a transfer position, the blade and/or the cutting conveyor (3) further being driven in translation for transfer purposes such that the blade (5) then comes into contact with the receiving band (8).
    Type: Application
    Filed: July 20, 2017
    Publication date: June 27, 2019
    Inventor: Henri BAISSAS
  • Publication number: 20190191721
    Abstract: A system for producing flatbread, comprising a closed portion capsule (1) that has a pre-shaped dough body (7) arranged therein, preferably an individual portion dough body, consisting of a, preferably, yeast-free dough material on the basis of flour and water and preferably on the basis of wheat flour and water, in order to produce flatbread in a domestic flatbread baking device, with the dough body (7) being shaped. According to the invention, the dough body (7) comprises a dough crust all the way around made of the dough material and enclosing a core that consists of a mass of raw dough.
    Type: Application
    Filed: February 22, 2017
    Publication date: June 27, 2019
    Inventors: Jonas Müller, Pamela Vazquez Gutierrez, Fabian Sonderegger
  • Publication number: 20190191722
    Abstract: A method and a device for treating dough, in particular for producing pizza bases, wherein a piece of dough is applied on a support, in particular an abutment or a conveyor belt, and pressure is applied to the piece of dough by means of a pressure stamp, which includes a number of concentrically arranged press rings so that the dough flows. The press rings are extended one after the other outwardly in a staggered manner from the center of the press rings in the direction of the support such that the surface of the piece of dough is increased.
    Type: Application
    Filed: August 14, 2017
    Publication date: June 27, 2019
    Inventors: Dieter Sönnichsen, Josef Hefner, Johann Thormählen, Gernot Maier, Hannes Stelzer
  • Publication number: 20190191723
    Abstract: The present invention discloses a method for the preparation of ready-to-cook frozen dough products. The method comprises preparing a dough made of flour, water and yeast, and optional additives; portioning the dough to product sizes; making up the dough to desired sizes, shapes and ornamental configurations; freezing the dough; subjecting the dough to at least one freeze-thaw cycling; and refreezing the dough. Dough products are cooked directly from their frozen states to produce finished goods. Dough and cooked articles using the present invention have quality characteristics comparable to those made using conventional fermentation and proofing prior to cooking.
    Type: Application
    Filed: December 27, 2017
    Publication date: June 27, 2019
    Inventor: Rongxuan Cai
  • Publication number: 20190191724
    Abstract: The present invention discloses a microwaveable frozen bakery that has a more appealing color, fresher aroma and a softer inner texture compared to products of prior art when prepared using a microwave oven for final cooking before consumption. The product has a sealed golden brown colored skin with a baked appearance but without the large amounts of moisture loss during preparation compared to its baked product counterpart, rendering a higher moisture preservation in the bakery. When microwave cooked, the high moisture crumb and sealed skin compensate or prevent moisture loss and produces a softer bread texture. Method of preparation comprises mixing a dough composed of flour, water, yeast and other additives, portioning and making up the dough, fermenting, proofing, steaming, and quickly baking the dough at high heat oven, where a sealed golden brown colored skin and a high moisture crumb are developed, and freezing the bakery.
    Type: Application
    Filed: December 27, 2017
    Publication date: June 27, 2019
    Inventor: Rongxuan Cai
  • Publication number: 20190191725
    Abstract: A spongy dough comprising a high amount of wheat gluten is formed into a loaf and subjected to a series of cooling and cooking steps including chilling, boiling, cooling, frying, and drying to produce imitation bacon snack food products with a low water activity of less than 0.85.
    Type: Application
    Filed: December 21, 2017
    Publication date: June 27, 2019
    Inventors: Charlene Gladden, Chien-Seng Hwang, Thomas A. Trezza, Yi Zhu
  • Publication number: 20190191726
    Abstract: The invention relates to a plant and method for the treatment of whole muscle meat, wherein the proposed plant includes a brine injection apparatus (1) with a conveyor device (10); three successive injector heads (20), each provided with a plurality of injector needles (21) connected to pressurized brine supply devices (30); one of said injector heads being connected to a first pressurized brine supply device (31), being independent from the remaining injector heads (20); and said plant also including at least one massage application apparatus (2) including a rotary drum (40) of between 140 cm and 210 cm for loading the whole muscle meat after injection thereof, operated at between 14 and 20 revolutions per minute, obtaining an increase in weight of the whole muscle meat greater than 220%.
    Type: Application
    Filed: April 19, 2017
    Publication date: June 27, 2019
    Applicant: METALQUIMIA, S.A.U.
    Inventor: Josep Lagares Gamero
  • Publication number: 20190191727
    Abstract: A cutting machine for cutting up meat strands whose cross section varies over a longitudinal extension into weight precise slices as fast as possible, and a method for slicing such meat strands. Two or more strands may be received adjacent to each other in a respective form tube and pushed against a separately adjustable stop plate, which is assigned to each form tube, independently from each other by a controlled longitudinal press plunger. The strands may be compressed in the longitudinal direction and a cross section of the form tubes may be reduced in a first transversal direction jointly and in a second transversal direction independently from each other. Thus, the respective meat strand may be transversally compressed to a constant cross section for slicing.
    Type: Application
    Filed: April 27, 2017
    Publication date: June 27, 2019
    Inventors: Thomas Völkl, Martin Mayr
  • Publication number: 20190191728
    Abstract: A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100?) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.
    Type: Application
    Filed: March 6, 2019
    Publication date: June 27, 2019
    Inventors: Arianna Bozzato, Massimiliano Vignocchi, Franco Tassan Mangina, Marino Fadelli
  • Publication number: 20190191729
    Abstract: A method for aseptic heating of a liquid product in a heat exchanger unit in a UHT system is described. The heat exchanger unit is a tubular heat exchanger, in which an indirect heat exchange on a wall takes place between the liquid product and a heating medium by a single heating medium flow with a heating medium inlet temperature flowing in a heat-releasing heating medium chamber between a heating medium inlet and outlet of the heat exchanger unit running countercurrent to a flowing single product flow guided in a heat-absorbing product chamber between a product input and output of the heat exchanger unit. A total heat exchanger path is formed between the product input and output, in which the product flow is heated from a product input temperature to a product output temperature. At least the product output temperature and the heating medium inlet temperature are monitored and regulated.
    Type: Application
    Filed: August 16, 2017
    Publication date: June 27, 2019
    Inventors: Uwe Schwenzow, Erwin Süthold, Wolfgang Schlösser, Franz Tasler, Hubert Assing, Reinhold Dreckmann
  • Publication number: 20190191730
    Abstract: In a method of preparing a liquid oat base a material comprising oat bran is suspended in an aqueous media and contacted with ?-amylase, ?-amylase, ?-glucanase, and xylanase to raise the concentration of soluble arabinoxylan by a factor of 5 or more. Also disclosed is a liquid oat base obtainable by the method; a powderous oat base obtained by drying the liquid oat base; uses of the liquid and powderous oat bases and food products comprising them. A powderous composition for use in preparing liquid oat base comprises oat bran, ?-amylase, ?-amylase, ?-glucanase, and xylanase.
    Type: Application
    Filed: December 19, 2018
    Publication date: June 27, 2019
    Applicant: Glucanova AB
    Inventor: Ana RASCON
  • Publication number: 20190191731
    Abstract: The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.
    Type: Application
    Filed: December 15, 2016
    Publication date: June 27, 2019
    Inventors: Antti HEINO, Riitta PARTANEN
  • Publication number: 20190191732
    Abstract: A ketogenic dietary consumable provides optimal fats to a consumer who is on the ketogenic diet. The ketogenic dietary consumable utilizes both medium-chain triglycerides (MCTs) and long-chain triglycerides (LCTs) in order to provide necessary calories and avoid stomach discomfort and gastrointestinal distress associated with less triglyceride-diverse dietary supplements. The ketogenic dietary consumable includes a quantity of fractionated coconut oil, a quantity of avocado oil, and a quantity of macadamia nut oil. The quantity of fractionated coconut oil provides the ketogenic dietary consumable with valuable MCTs, which are easily digestible. The quantity of avocado oil and the quantity of macadamia nut oil supply the ketogenic dietary consumable with a strong source of LCTs, thus preventing the rapid digestion of the MCTs from the quantity of fractionated coconut oil that results in stomach discomfort.
    Type: Application
    Filed: December 21, 2018
    Publication date: June 27, 2019
    Inventor: Bill McIntosh
  • Publication number: 20190191733
    Abstract: Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.
    Type: Application
    Filed: March 1, 2019
    Publication date: June 27, 2019
    Applicant: Koninklijke Douwe Egberts B.V.
    Inventors: Petrus Maria Theresia DE KOK, Alexander OOSTERVELD, Gertjan HEIJMAN
  • Publication number: 20190191734
    Abstract: Particles of a calcium salt having a median particle diameter of less than 100 ?m have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to chocolate products.
    Type: Application
    Filed: February 26, 2019
    Publication date: June 27, 2019
    Inventor: Carole Jean Elleman
  • Publication number: 20190191735
    Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
    Type: Application
    Filed: February 17, 2017
    Publication date: June 27, 2019
    Inventors: Ritu Bansal-Mutalik, Siddharth Blide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekoval, Jade Proulx, Ben Roche, Meng Xu, James Flatt, Nathaniel Park
  • Publication number: 20190191736
    Abstract: A method and system provides for for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate. The method and system includes receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas and generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour. The method and system includes separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein. Therein, the method and system includes extracting a protein concentrate from the de-oiled flour.
    Type: Application
    Filed: February 28, 2019
    Publication date: June 27, 2019
    Inventors: Michael A Spinelli, Krisan Singh, Reinhold Brand
  • Publication number: 20190191737
    Abstract: The present invention provides a system for providing a health benefit to a companion animal comprising: a maintenance pet food comprising fat, protein, and carbohydrates, where the maintenance pet food can be complete and balanced and has a density ranging from 400 g/l to 600 g/l; and a reduced caloric pet food comprising fat, protein, and carbohydrates, where the reduced caloric pet food can be complete and balanced and has a density ranging from 300 g/l to 450 g/l. Generally, the reduced caloric pet food can have a caloric content of 50% to 90% of the maintenance pet food in about the same volume and the reduced caloric pet food can have a density of 70% to 85% of the maintenance pet food.
    Type: Application
    Filed: December 14, 2018
    Publication date: June 27, 2019
    Inventor: Sandeep Bhatnagar
  • Publication number: 20190191738
    Abstract: Protein-rich feedstuffs which contain at least one protein feed material and either betaine or at least one feed product which contains betaine are resistant to reduction of digestibility as a result of heat damage during drying.
    Type: Application
    Filed: February 26, 2019
    Publication date: June 27, 2019
    Applicant: AJINOMOTO HEALTH & NUTRITION NORTH AMERICA, INC.
    Inventor: Paul SUMMER
  • Publication number: 20190191739
    Abstract: The present invention provides a mycotoxin adsorbent based on a highly specific betaine derivative for trichothecenes A and B, and especially for vomitoxin (or deoxynivalenol) and T-2 toxin; as well as a process for preparing said mycotoxin adsorbent. The mycotoxin adsorbent of the invention is obtained by modifying the surface of an aluminosilicate by means of an organic amphoteric compound with a carboxyl group that provides it with high polarity properties. The mycotoxin adsorbent is useful for preparing balanced feed from animals that avoid the toxic effects of mycotoxins.
    Type: Application
    Filed: January 5, 2017
    Publication date: June 27, 2019
    Applicant: Nutek, S.A. DE C.V.
    Inventors: Lara Arellano, Garcia Rosas
  • Publication number: 20190191740
    Abstract: The present application provides methods to promote growth and improve feed conversion in animals by administering to the animal an effective amount of a composition comprising PGN, MDP or an MDP analog, or a combination thereof.
    Type: Application
    Filed: June 22, 2017
    Publication date: June 27, 2019
    Applicant: Nutrivert LLC
    Inventors: Horace Disston Nalle, JR., Bernhard Kaltenboeck
  • Publication number: 20190191741
    Abstract: Provided herein are agents, compositions, and methods for agricultural use, e.g., for altering the level, activity, or metabolism of one or more microorganisms resident in a host nematode or arthropod (e.g., honeybee or silkworm), the alteration resulting in an increase in the fitness of the host. The invention features a composition that includes an agent (e.g., phage, peptide, small molecule, antibiotic, or combinations thereof) that can alter the host's microbiota in a manner that is beneficial to the host. By promoting favorable microbial levels, microbial activity, microbial metabolism, and/or microbial diversity, the agents described herein may be used to increase the fitness of a variety of beneficial nematodes or arthropods, such as bees and silkworms, utilized in agriculture and commerce.
    Type: Application
    Filed: March 1, 2019
    Publication date: June 27, 2019
    Inventors: Ignacio Martinez, Zachary Garo Armen, Jonathan Friedlander, Christine Cezar, Barry Andrew Martin, Maier Steve Avendano Amado
  • Publication number: 20190191742
    Abstract: An aspect of some embodiments of the present invention relater to an edible pet chew comprising an inner chew part made of a first mixture, the first mixture comprising, by weight: between 5% and 30% or between 30% and 70% of starch; between 5% and 30% of animal meat if the starch is 30% to 70% of the weight of the first mixture, or between 30% and 70% of animal meat if the starch is 5% to 30% of the weight of the first mixture; between 2% and 20% of gelatin and/or xathan gum; between 5% and 25% of vegetable protein; between 2% and 10% of glycerin.
    Type: Application
    Filed: March 4, 2019
    Publication date: June 27, 2019
    Inventor: Xiang Chen
  • Publication number: 20190191743
    Abstract: The invention relates to a method for stabilizing lemon juice, by means of which the lemon, after being disinfected, is cut up in order to extract the lemon juice, but not before the natural oils contained in the lemon rind are separated and the seeds thereof are also separated, the lemon juice subsequently being subjected to a predetermined time and temperature range, then cooled to predetermined temperatures in order to generate a thermal shock, followed by the addition thereto of stabilizers and antioxidants. Finally, the lemon juice is packaged.
    Type: Application
    Filed: December 23, 2014
    Publication date: June 27, 2019
    Inventors: Flor Mariela Chacon-Bejarano, Kadir Alejandro Malagana-Chacon, Rafael Guillermo Malagana-Chacon
  • Publication number: 20190191744
    Abstract: Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life.
    Type: Application
    Filed: March 4, 2019
    Publication date: June 27, 2019
    Inventors: Cesar VEGA, Carol LLOYD
  • Publication number: 20190191745
    Abstract: The present invention relates to a process for fast and homogeneously heating a liquid product to a predetermined temperature by means of resistive heating. Sufficient and effective microbial inactivation is achieved upon applying an electrical field strength of between 0.1-5.0 kV/cm for a prolonged period of time, thus by selecting a relatively low electrical field strength and a pulse duration of at least 10 microseconds while the maximum temperature of the liquid product autonomously remains below 92° C. during the resistive heating. The present invention further relates to said process wherein the liquid product is pre-heated prior to subjecting the liquid product to the process. The present invention also relates to the liquid product obtainable by the process according to the invention.
    Type: Application
    Filed: November 17, 2016
    Publication date: June 27, 2019
    Applicant: Stichting Wageningen Research
    Inventors: Rian Adriana Hendrika TIMMERMANS, Ricardo Ermirio DE MORAES, Hendrikus Cornelis MASTWIJK
  • Publication number: 20190191746
    Abstract: Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems and methods can include any suitable component, in some cases, they include an injectate reservoir, a filter, a first pump configured to force injectate from the injectate reservoir and through the filter, a nozzle configured to inject injectate into a food product without having the nozzle contact the food, and a valve that is configured to selectively open and close to regulate when and how much of the injectate that passes through the filter is forced out of the nozzle. In some cases, the described systems further include a chiller configured to cool injectate in the reservoir, a sensor configured to determine a distance between the nozzle and food item, an actuator configured to move the nozzle, and/or a computer processor that controls an amount of injectate sprayed from the nozzle. Other implementations are described.
    Type: Application
    Filed: August 31, 2018
    Publication date: June 27, 2019
    Inventors: Zane M. Gillette, Thomas D. Gillette, James M. Gillette, C. Brennan Jones, David Haskell, Jared Reid, Victor Rodriguez, Tyler Hepworth
  • Publication number: 20190191747
    Abstract: The proposed product—pasta—relates to the food industry. In an embodiment, the pasta has a certain dry weight with no added water, and includes 70% of the dry weight being durum wheat flour, and 20-30% of the dry weight being whole multi-grain flour consisting of non-wheat cereals, including oat and barley. In another embodiment, the non-wheat cereals further include rye, with a resultant weight ratio of 40% of oat, 30% of barley, and 30% of rye. There is disclosed a process that allows creating multi-grain pasta, rich in nutrients and providing high contents of dietary fibers, micro- and macro-elements.
    Type: Application
    Filed: August 17, 2018
    Publication date: June 27, 2019
    Applicant: Obshchestvo s ogranichennoj otvetstvennostyu "Obedinenie "Soyuzpishcheprom"
    Inventor: Aleksandr Pavlovich BERESTOV
  • Publication number: 20190191748
    Abstract: The present invention relates to a simple method for selecting varieties of seeds from wheat, barley, rye and, in particular, oats, which enables said seeds, whether or not genetically manipulated, to be used in the production of gluten-free foods and beverages suitable for coeliac patients, and also the preparation of excipients for specific drugs. This invention is based on a simple immunological detection system that makes it possible to quantify the most immunogenic peptides of gluten with a view to ascertaining whether the cereal variety, preferably oats, can be used to produce suitable seeds that can form part of the diet of a coeliac patient. Preferred tests would make use of at least one antibody that recognizes the most immunogenic part of prolamines, the reactivity of which antibody vis-à-vis cereal seeds having been demonstrated to be proportional to the immunogenicity thereof with T-cells from coeliac patients.
    Type: Application
    Filed: December 28, 2011
    Publication date: June 27, 2019
    Applicant: UNIVERSIDAD DE SEVILLA
    Inventors: Carolina Sousa Martin, Isabel Comino Montilla, Ana Real Calderon
  • Publication number: 20190191749
    Abstract: [Problem] Low-salt processed foods or drinks frequently taste like something is missing because of the less salty taste thereof. Although salt substitutes and flavoring agents are often used to offer a sense of satisfaction, these additives exhibit only limited effects or cause sonic troubles of, for example, changing the original flavor of food. Under these circumstances, the present invention addresses the problem of enhancing the salty taste of a low-salt processed food or drink without imparting any undesired taste thereto. [Solution] To solve the above problem, the present inventors conducted intensive studies and, as a result, found that an effect of comfortably and naturally enhancing salty taste can be achieved by adding a composition, which comprises dietary fibers, in particular, glucan and mannan at a specific ratio, to common processed foods or drinks including low-salt processed foods or drinks.
    Type: Application
    Filed: May 15, 2017
    Publication date: June 27, 2019
    Applicant: KOHJIN LIFE SCIENCES CO., LTD.
    Inventors: Yuki SAITO, Yoshie YASUMATSU, Kenichi ASON
  • Publication number: 20190191750
    Abstract: Hot sauces are disclosed that contain capsaicin, ethyl alcohol and solids. The hot sauces may be in the form of a suspension and may be at least 1,000 SHU on the Scoville scale. The suspension may also be between 16 and 65% alcohol by volume.
    Type: Application
    Filed: December 21, 2017
    Publication date: June 27, 2019
    Inventor: Matthew Loren Beeson
  • Publication number: 20190191751
    Abstract: Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided.
    Type: Application
    Filed: September 6, 2017
    Publication date: June 27, 2019
    Inventors: Michael Tristram, Ian Tristram, Brenda Mossel, Peter Skarshewski
  • Publication number: 20190191752
    Abstract: The invention discloses novel dietary supplements or herbal product comprising at least one ingredient selected from the extracts or fractions derived from Bauhinia racemosa fruit, Cassia auriculata, Mangifera indica stem bark, Woodfordia fruticosa tender stem and Acacia nilotica fruit or their compositions in combination with at least one compound selected from biological actives, herbal extracts, minerals, amino acids, proteins, vitamins, excipient, diluent or carrier as a natural energy enhancer to provide an onset and steady maintenance of energy and for improving muscle strength, muscle mass and mental alertness, for treating sarcopenia and muscular atrophy in a warm blooded animal or mammal in need thereof.
    Type: Application
    Filed: November 20, 2018
    Publication date: June 27, 2019
    Inventors: Ganga Raju GOKARAJU, Trimurtulu GOLAKOTI, Rama Raju GOKARAJU, Kiran BHUPATHIRAJU, Venkata Kanaka Ranga Raju GOKARAJU, Krishanu SENGUPTA, Venkata Krishna Raju ALLURI
  • Publication number: 20190191753
    Abstract: The present invention refers to a process for preparing a salt solution comprising sodium chloride and extracts of parts of officinal plants, preferably extracts of olive tree leaves; the invention is further directed to the salt solution itself, optionally enriched in iodine, particularly in a spray formulation, and to its uses as food supplement, as flavour enhancer for reducing salt consumption and for preventing cardiovascular and renal diseases, osteoporosis, and diseases related to salt abuse and/or iodine insufficiency in the diet.
    Type: Application
    Filed: August 1, 2017
    Publication date: June 27, 2019
    Inventor: Dario Nadimi Zahedani
  • Publication number: 20190191754
    Abstract: The present technology relates to a nutritional formulation for administration to bariatric individuals. The nutritional formulation comprises a multi-nutrients dosage unit; and a minerals dosage unit.
    Type: Application
    Filed: December 13, 2018
    Publication date: June 27, 2019
    Inventors: Olivier PAQUET, Maxime DESLAURIERS
  • Publication number: 20190191755
    Abstract: A nutritional composition comprises fat, protein and carbohydrate such that the fat provides from about 60 to about 90% of the total calories of the composition, the protein provides from about 10 to about 30% of the total calories of the composition, and the carbohydrate provides from about 0.1 to about 15% of the total calories of the composition, and the composition comprises from about 0.01 to about 10 wt % beta-hydroxy-beta-methylbutyrate (HMB). A method of achieving or sustaining metabolic ketosis in an individual comprises administering the nutritional composition to the individual. A method of maintaining lean body mass and muscle strength in an individual during dietary ketosis comprises administering the nutritional composition to the individual.
    Type: Application
    Filed: September 5, 2017
    Publication date: June 27, 2019
    Inventors: Sean GARVEY, Stephen DEMICHELE, Roger TYRE, Eric TORGERSON, Steven HERTZLER
  • Publication number: 20190191756
    Abstract: Process and plant for washing of grapes especially for wine making comprising: a first stage of automated washing able to remove substances and/or foreign bodies from the grapes at least through the effect of chemical agents; a second stage of automated washing to remove chemical agents from the grape; the phases of washing being such as to preserve the integrity and the organoleptic qualities of the grape.
    Type: Application
    Filed: September 15, 2017
    Publication date: June 27, 2019
    Applicant: Turatti S.R.L.
    Inventor: Antonio TURATTI
  • Publication number: 20190191757
    Abstract: A cigarette structure contains: a body, a filtration element, and a space. The body includes a rolling paper and multiple tobaccos, the rolling paper is rolled in a hollow cylinder shape so as to accommodate the multiple tobaccos, and the rolling paper has a first thickness. The filtration element includes a filter paper and filter cotton, wherein the filter paper is rolled in a cylinder shape and has a second thickness which is more than the first thickness of the rolling paper, the filter cotton is accommodated in a front end of the filter paper, and an end of the body is connected in a rear end of the filter paper away from the filter cotton. The space is defined between the filter paper of the filtration element and the body so that the body does not contact with the filter cotton.
    Type: Application
    Filed: June 18, 2018
    Publication date: June 27, 2019
    Inventor: Ming-Long Shieh
  • Publication number: 20190191758
    Abstract: A cleaning unit for tobacco industry machines, wherein the tobacco industry machine is configured to process a moving train (ST2) of rod-like elements (S1, S2) separated by compartments (105) and partially wrapped with a wrapper (101), wherein the compartments (105) are filled with a loose material (102) forming segments of the loose material (SC). The cleaning unit (104) includes an outlet partition (34) at an outlet from a cleaning zone (Z2) for limiting an uncontrolled displacement of contaminations from the cleaning zone (Z2) to a garniture zone (Z3), located above the train (ST2) of the rod-like elements and having a passage (35) through which the covering elements (10) pass.
    Type: Application
    Filed: September 2, 2017
    Publication date: June 27, 2019
    Inventors: Leszek SIKORA, Radoslaw FIGARSKI, MUSIJOWSKI Jan
  • Publication number: 20190191759
    Abstract: A filter segment for use in a filter of a smoking article includes a substrate loaded with at least one smoke-modifying agent. The substrate is located within the body of the filter segment and is formed from filter plug wrap having an air permeability ranging from about 6,000 Coresta units to about 24,000 Coresta units.
    Type: Application
    Filed: February 27, 2019
    Publication date: June 27, 2019
    Applicant: Philip Morris USA Inc.
    Inventors: Clement BESSO, Charles KUERSTEINER
  • Publication number: 20190191760
    Abstract: An aerosol-generation system for a smoking article comprises an aerosol-generating segment and a heat generation segment. The heat generation segment has a length and includes a heat source. The aerosol-generation system for a smoking article also comprises an insulator disposed between the aerosol-generating segment and the heat source of the heat generation segment. Each segment is physically separate and in a heat exchange relationship. The heat source comprises a carbonaceous material.
    Type: Application
    Filed: March 4, 2019
    Publication date: June 27, 2019
    Applicant: R.J. Reynolds Tobacco Company
    Inventors: Chandra Kumar Banerjee, Stephen Benson Sears, Joanne Naomi Taylor
  • Publication number: 20190191761
    Abstract: The present invention includes an appendage for controlling the pressure of a hookah while supporting a hookah hose. The appendage includes a connector, housing, and impediment. The housing bears the impediment and holds a hookah hose. Various kits and systems may utilize the appendage.
    Type: Application
    Filed: December 21, 2017
    Publication date: June 27, 2019
    Applicant: Mya Saray, LLC
    Inventor: Nizar Youssef Mehio
  • Publication number: 20190191762
    Abstract: A hookah system for a smoking product may comprise a head assembly and a base assembly. The head assembly may include a capsule, a cavity member, a bowl, and a ring. The capsule may include a capsule base, a capsule sidewall with a capsule interlock, and a capsule shelf. The cavity member may include a cavity base with a shaft extending therefrom and about an axis, a cavity sidewall with a cavity interlock configured to be positioned in at least a portion of the capsule interlock, and a cavity shelf. The bowl may include a bowl sidewall and a bowl base configured to engage the shaft. The ring may be configured to be positioned between the cavity member and the bowl.
    Type: Application
    Filed: December 14, 2018
    Publication date: June 27, 2019
    Inventor: Naji Gebara