Abstract: The present disclosure provides an apparatus for dispensing liquid. The apparatus includes a container having an inlet for receiving liquid and an outlet for dispensing liquid. A valve is mounted to the outlet and operable between an opened position and a closed position for regulating flow of the dispensed liquid. A load sensor is adapted to support the container for measuring weight of the container and electronically coupled to control module. The control module is used to control operation of the valve between the opened position and the closed position for dispensing predetermined volume of liquid from the container in a plurality of modes based on readings from the load sensor and predetermined duration of time determined by the control module for dispensing predetermined volume of liquid accurately and precisely.

Abstract: The invention refers to a process for obtaining dough compositions made from flour and starch having rheological characteristics that are adequate for the manufacture of food products, by mixing dry ingredients (flour, starch and additives) in determined ratios, and adding an adequate amount of water to the mix until obtaining homogenous dough. The obtained dough is of great use for the food industry.

Abstract: A coated food product is produced by combining a plurality of dry ingredients to form a dry mix and combining the dry mix with water to form a dough. A plurality of base pieces is formed from the dough. A slurry is prepared by combining at least sucrose, fruit purée and calcium carbonate. The slurry is combined with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces. After preparing the slurry and before combining the slurry with the plurality of base pieces, the slurry is stored or held for at least 30 minutes.

Abstract: Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method of making a stable, whole grain flour is included. Whole grain wheat flour made using this method has shown exceptional biscuit and cracker making functionality producing high quality end products. The method can include tempering whole grain wheat and heating the tempered whole grain wheat at a temperature of about 120 degrees Celsius to about 160 degrees Celsius for about 5 to 20 minutes. The method can further include milling the whole grain to form a bran and germ fraction and a break flour fraction, fine milling the bran and germ fraction, and recombining the fine milled bran and germ fraction with the break flour fraction to produce a straight run flour. Other embodiments are also included herein.

Abstract: A portable pneumatic stunner for stunning or euthanizing an animal has a piston slideable within an inner chamber, a housing with a front portion being moveable toward and away from its rear portion, a stunning rod driven by the piston forward towards the front end of the housing, a catch system for alternately holding and releasing the stunning rod, and a regulator for regulating the pressure received from a fluid container for operating the stunner. The stunning rod is driven along a longitudinal axis upon exposure of a pressurized fluid to the piston, and the stunning rod is retracted back into the stunner after firing by exerting a manual inward force on the stunning rod and housing. The catch system comprises a plurality of arcuate sections substantially forming a cylinder. The regulator determines the allowable pressure levels of the fluid the stunner is subjected to.

Abstract: A control system for controlling the storage of metabolically active produce in a defined confined environment. The control system comprises gas analyzing and pressure measurement means including a control unit for determining an adjusted gas medium composition of the confined environment for protecting the produce against metabolic degradation. An operating/actuating means for adapting the gas medium in the confined storage environment is based on the determined adjusted gas medium composition. The control unit is adapted for determining the adjusted gas medium composition based on a mathematical model of the system that determines a metabolic coefficient of the produce by combining measured changes of gas composition in the confined environment with dynamic pressure changes in the confined space. The value of the metabolic coefficient is used as input for a control algorithm to continuously adjust the gas composition in the confined space in response to the metabolic activity of the produce.

Abstract: Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

Abstract: Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves: (i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours. (ii) a prolonged period of drying to condition the beans so that the shells are removable by air winnowing. (iii) a two stage grinding process in which the raw (unroasted) nibs are ground, without forming or at least separating into a liquor, to a mesh size of 60 ?m.

Abstract: A food product valve for a container of a food product dispensing machine includes a body and a resiliently flexible member. The body defines a flow passage extending along a centerline, and includes a circumferentially continuous face for sealing contact with the container and an end portion that defines a seat. The resiliently flexible member is sealably disposed in the seat and includes a self-sealing piercing constructed and arranged to open for communication with the flow passage upon a force directed in a radially outward direction.

Abstract: This disclosure provides a high quality protein composition and the processes of making the same. The compositions prepared by filtration according to the instant disclosure may contain higher percentage of branched chain amino acids (BCAA) and/or essential amino acids (EAA). The compositions may have reduced level of sodium and also lighter color than that of the composition before passing through the filtration means.

Abstract: The present invention relates to a process for preparing a gelled feed for piglets, said method comprising: a) forming a mixture of water and of a gelling agent, b) adding at least one nutritive element to said mixture, c) cooling the mixture until the mixture has gelled, d) destructuring the gelled mixture to obtain a gelled feed for piglets, wherein the gelling agent comprises from 50 to 75% by weight of xanthan gum, from 0.5 to 13% by weight of locust bean gum and from 12 to 37% by weight of guar gum, relative to the total weight of the gelling agent, and the temperature of the water is from 65 degrees Celsius to 85 degrees Celsius, for example 80 degrees Celsius. The present invention also relates to a gelled feed for piglets, obtained by the process defined according to the invention.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: The invention relates to a deacidified juice, as well as a process for deacidifying a cranberry juice to be deacidified that is eluted on a bed or a weak anion exchange resin at a rate (BV/h) such that the deacidified cranberry juice leaving the elution has a pH=pKa1 (malic acid)<pH<pKa (benzoic acid). The invention also relates to a food composition that comprises this deacidified fruit juice.

Abstract: Disclosed herein is a method for removing heavy metals from biomass, performed by contacting the biomass with an acid, thereby producing an acidic suspension, solution, paste or a mixture thereof, followed by separating the heavy metals from said biomass, thereby removing the heavy metals from the biomass.

Abstract: A cooking device suitable for cooking an associated food item includes a body including an upper portion, a lower portion, and an aperture between the upper and lower portions. Each of the upper and lower portions is configured to receive the associated food item and the aperture adapted to allow the associated food item to travel from the upper potion to the lower portion. The lower portion has at least one opening arranged to allow an associated cooking fluid to flow into the lower portion allowing the lower portion in use to become at least partially submerged in the associated cooking fluid.

Abstract: Flavor compositions containing mint leaves are provided. The flavor compositions further include a mint flavor, such as oils and extracts containing menthol. The flavor compositions can be used in confectionery products, such as chewing gums. Specifically, flavor compositions are provided that include mint flavor and mint leaves, and which can be stable against microbial growth and have enhanced color and flavor.

Abstract: An oil recovery extraction system includes a feeding and weighing system to weigh fruit and feed the fruit to an oil recovery extractor; extraction rollers that perforate a surface of the fruit to allow oil to flow out from the surface into the emulsion extractor reservoir; and a fruit washing system to spray the fruit with potable water to wash oil remaining on the fruit after the fruit has left the oil emulsion extractor reservoir; wherein an oil-water emulsion from the oil emulsion extractor and an oil-water emulsion from the fruit washing system are combined into an oil-emulsion; and a process control system to measure and control operational parameters of the machine, including calculating a setpoint feed flow of the fruit, then measuring and controlling the feed flow of fruit based on the setpoint, and further calculating a setpoint flow of potable water, heavy phase, then measuring and controlling the flows.

Abstract: A method of treating a solution (e.g. comprising water and optional other components) to make smoked water for flavouring food, comprises: (i) providing a source of smoke and filtering the smoke to reduce its PAH content, (ii) providing a smoking vessel (e.g. pan) containing the solution, and (iii) introducing bubbles of filtered smoke into the solution while agitating the solution so as to break up the introduced smoke into a plurality of smaller bubbles of average diameter 2 mm or less.

Abstract: The disclosure relates generally to sweetener compositions. The disclosure relates more particularly to aqueous sweetener compositions of high intensity sweeteners, such as specific combinations of rebaudioside A, rebaudioside D, and rebaudioside M; and methods of using such aqueous sweetener compositions.

Abstract: The disclosure provides sweetener compositions of high intensity sweeteners, such as steviol glycosides and monk fruit extract, together with syrups and/or carbohydrates.

Abstract: A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.

Abstract: The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5-70 wt % of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10-80 wt % of a chloride salt of a metal that is acceptable in food, chosen from calcium, magnesium, or mixtures thereof; and (c) optionally one or more powder stabilizing additives. The invention furthermore relates to a process for making the product, and to use of the product for salt replacement in baked dough products.

Abstract: The present disclosure is directed to methods for supporting resistance to bacterial growth in the gastrointestinal tract of a subject, particularly in that of a human infant. In certain embodiments, the method comprises administering to a subject a nutritional composition that has a low buffer strength, wherein administration of said nutritional composition decreases the bacterial counts of bacteria selected from the group consisting of Enteropathogenic E. coli (EPEC), Enteroaggregative E. coli (EAEC), Cronobacter sakazakii, Salmonella enterica, and combinations thereof in the subject's gastrointestinal tract. This disclosure further relates to the manufacture and use of low-buffer nutritional compositions in methods for modulating gastric acidity and/or in methods for enhancing the rate of gastric emptying in a subject, each method comprising a step of administering at least one of said low-buffer nutritional compositions to the subject.

Abstract: A method for preparing a mixed tea having an aloeswood. Each of the aloeswood tea, the green tea and the white tea is mixed with water in a weight ratio of 1:30 to 1:70. The aloeswood tea is brewed at a temperature of 90-100° C. for 30-80 seconds. The green tea is d brewed at a temperature of 80-85° C. for 30-80 seconds. The white tea is brewed at a temperature of 90-95° C. for 30-80 seconds. The aloeswood tea liquor, the green tea liquor and the white liquor are cooled to 5-15° C. The aloeswood liquor, the green tea liquor and the white tea liquor are mixed in a weight ratio of 1:2:1 to prepare a mixed raw water. The mixed raw water is mixed with mineral water in the weight ratio of 1:1,000 and heated. The solids are removed from the mixed raw water after the heating step.

Abstract: A method of preparing a bacterial composition is disclosed. The method comprises: (a) in vitro co-culturing beneficial bacteria with biofilm-producing bacteria in a growth substrate under conditions that generate a biofilm which comprises the beneficial bacteria and the non-pathogenic bacteria; and (b) isolating the biofilm from the growth substrate.

Abstract: A method reduces food cravings, promotes weight loss, and/or treats overweight or obesity in a human in need thereof. The method includes orally administering meal replacements to the human each day of a time period of at least three weeks in an amount that provides a caloric intake of 800 to 1,500 kcal/day. The meal replacements are substantially the only food that contains calories consumed by the human during the time period. Each of the meal replacements has a form individually selected from the group consisting of a ready-to-drink beverage, a concentrate designed to be diluted to a beverage, a powder designed to be reconstituted as a beverage, a nutrition bar, a soup, a concentrate designed to be diluted to a soup, and a powder designed to be reconstituted as a soup. Preferably three to five of the meal replacements are administered to the individual daily during the time period.

Abstract: Methods of making food-grade plant protein compositions, including yellow pea protein compositions, are provided.

Abstract: A conical or frustum shaped product is provided comprising compressed leafy organic material and a filter or crutch, wherein the leafy organic material and filter or crutch are wrapped together in paper. The product has a cone shape, truncated cone shape, pyramidal shape, truncated pyramid shape, frustum shape, or any other shape that tapers to have at least one narrow end, and is designed for use with a device capable of heating the organic leafy material to be inhaled by a user and to produce an experience that closely resembles smoking in taste and feel.

Abstract: A method of manufacturing liquid-filled capsules for use in smoking articles includes providing a capsule shell defining a cavity and having an open end; dispensing a volume of liquid into the cavity through the open end of the shell, whereby a clearance is left between an upper surface of the liquid dispensed into the cavity and the open end of the shell and sealing the open end of the shell with a portion of sheet material to provide a liquid-filled capsule containing the volume of liquid. An apparatus for manufacturing liquid-filled capsules includes a holder for holding one or more capsule shells; a conveyor for moving or transporting the holder; a filling station for dispensing a liquid into a cavity of each of the capsule shells; and a sealing station for covering and sealing an open end of each capsule shell. A liquid-filled capsule is also provided.

Abstract: A storage case for an electronic vapor provision device component having a reservoir for source liquid, the case defining an interior storage volume and including a receiving volume configured to receive at least one such component within the case; and at least one sealing means configured to inhibit liquid held in such a component received in the receiving volume from flowing into the interior storage volume.

Abstract: Provided herein is an ashtray for multiple smoking products which can be used at impromptu events such as cigar “pop-ups.” The ashtray can secure multiple smoking products through the use of flexible fingers. Ash accumulated within the ashtray can be safely deposited into an internal compartment by activating a false bottom, which prevents ash dispersal via wind, thus reducing the probability of potential fire hazards.

Abstract: An exothermal vaporizer is provided. The exothermal vaporizer has a body including an air and vapor mix port, a fluid inlet port in communication with a reservoir, an air inlet, and a wicking material. A mouthpiece is coupled to the body and a temperature indicating cap is removable from the body. A counter flow design exothermal vaporizer, a modular exothermal vaporizer, and a vaporizer which is adjustable to modulate and/or regulate the flow ratio of dilution air and produced vapor are also disclosed.

Abstract: A liquid storage is provided that includes a sintered body made of glass or glass ceramic. The sintered body has an open porosity in a range from 10 to 90%. The sintered body is a shaped body having at least two channels that are completely or partially enclosed by the glass or glass ceramic. The sintered body is provided as a vaporizer for use in an electronic cigarette and/or in medication administration devices and/or in thermally heated vaporizers for fragrances. Here, the sintered body is a liquid storage and is used with a heating element.

Abstract: The invention refers to an aerosol-generating article comprising a susceptor assembly (1). The susceptor assembly for heating an aerosol-forming substrate comprises a first susceptor material (11) having an elongate shape and being coated with a coating material (3). The assembly further comprises a second susceptor material provided in the form of a plurality of susceptor particles (12) and having a second Curie temperature below 500 degree Celsius, wherein the susceptor particles are embedded in the coating material.

Abstract: It is provided a syringe refiller (200) that comprises a liquid reservoir (100) comprising a first end (101) with a first opening (110) for the reception of a plunger component (130) and a second end (102) with a second opening (120) for a liquid to be pushed out of the liquid reservoir (100). Furthermore, the syringe refiller (200) comprises a plunger component (130) comprising a plunger (140) attached to a handle (150), the plunger (140) being configured slidable along an inner wall of the liquid reservoir (100), wherein the plunger (140) seals the liquid reservoir (140) towards the first opening (110). Moreover, the syringe refiller (120) comprises a first syringe needle element (160) and an air channelling system (169) allowing for air to be sucked into the syringe refiller (200) without interfering with liquid contained therein.

Abstract: Disclosed is an ultrasonic electronic cigarette atomizer. An atomizer shell, an atomization piece and a liquid guide structure are arranged in the atomizer shell. The liquid guide structure communicates with a liquid storage cavity in the atomizer shell. A heating body is further arranged in the atomizer shell. Both of the atomization piece and the heating body are in contact with the liquid guide structure, and both of the heating body and an atomization surface of the atomization piece communicate with an airflow passage, and a positive electrode and a negative electrode of the heating body are respectively connected with one end and the other end of a power supply. The heating body can not only quickly heat the tobacco tar to approach to its atomization temperature, but also can transfer a part of heat to the atomization piece, so that the atomization piece atomizes the tobacco tar quickly, shortening the atomization time.

Abstract: Disclosed are an electronic cigarette and methods for controlling the power to the electronic cigarette which provides various modes of operation, including both regulated and no-regulated mode. The method is implemented m the form of an electronic power control program that controls the constituent parts of the electronic cigarette, including the battery, atomizer, heating element, smoke liquid or juice, and related circuitry.

Abstract: An electronic smoke apparatus comprising an inhale sensor, a smoke source containing vapor-able smoke flavored substances, an electric heater for heating up the smoke flavored substances, and a power management controller to control power supply to operate the heater; wherein the power management controller is to adaptively supply operating power to the heater according to characteristics of a smoking inhaling event detected at said inhale sensor.

Abstract: A tactical garment assembly is disclosed. The tactical garment assembly may include a base garment with a front face, an opposed back face, a first side, and a second side. The base garment may include at least one appendage and a yoke. The yoke may extend between the front face and the opposed back face. The yoke may include a upper yoke layer and lower yoke layer, and the lower yoke layer may include a vent configured to permit airflow therethrough. The tactical garment assembly may also include at least one extension garment removably coupled to the base garment.

Abstract: A male undergarment assembly includes a pair of briefs including a front wall, a rear wall, a first side wall and a second side wall. The pair of briefs has an upper edge that is open and defines a waistband. The pair of briefs has a bottom wall has a pair of leg openings therein. A pouch is attached to an inner surface of the front wall. The pouch has an inner wall and an outer wall joined together along their respective bottom edges. The outer wall is positioned between the front wall and the inner wall. The inner wall has an aperture extending therethrough and for receiving a penis. A sling is attached to the inner wall and extends downwardly therefrom. The sling is attached to the briefs between the leg openings and is utilized to receive a person's testicles.

Abstract: A molded fabric laminate includes first and second fabric layers, each fabric layer including at least 80% natural fibers, and a patterned layer of cured shape memory elastomer molded between the first and second fabric layers. The patterned layer of the cured shape memory elastomer is a continuous layer of the cured shape memory elastomer defining a multiplicity of openings per square centimeter of the patterned layer, where the openings are free of the cured shape memory elastomer. Making the molded fabric laminate includes disposing a patterned layer of an uncured shape memory elastomer on a first fabric layer, contacting the patterned layer with a second fabric layer to yield a fabric sub-assembly, contacting the fabric sub-assembly with a surface of a heated mold, and molding the fabric sub-assembly to conform to the shape of the mold. The molded fabric laminate is typically part of a garment.

Abstract: Articles of athletic garments, particularly sports bra and methods of treating the athletic garments with a shear thickening fluid (STF) are disclosed. The athletic garment comprises a STF treated fabric. The STF treated fabric in contact with the wearer's body part restricts movement of the body part when the shear stress exceeds the shear stress threshold value and stretches and conforms to the wearer's body part when the shear stress is less than the shear stress threshold value. The STF treatment method may include immersing the untreated fabric in a diluted STF bath, metering an amount of the fluid on the fabric, and removing the diluent from the treated fabric.

Abstract: An outerwear garment for use with a fall-arrest harness devised to permit a fall-arrest harness to be worn underneath an outerwear garment body, such as a jacket, vest, or coat, between an aperture on a rear side thereof and a Dee-ring access flap covering the aperture. A plurality of fasteners disposed on each of the rear side adjacent the access flap and along the perimeter of the access flap permits the access flap to be automatically opened for access to the fall-arrest harness. Lanyard hook-receiving members disposed on a front side of the garment body also permit hanging of lanyard hooks thereon during periods of non-use.

Abstract: A protective garment system including a bib configured to fit around at least part of an upper portion of a torso of a wearer. The bib includes an outer material and a particulate-blocking material which is configured to be positioned between the outer material and a wearer when the bib is worn. The bib has a perimeter and is configured to be releasably attached to a pair of trousers about the perimeter.

Abstract: The invention provides a device comprising a glove, wrist coupler, finger sleeve, light emitter, and actuator for a hands-free illumination of an area. The device may be worn on a user's hand, where an adjustable light mount may be configured. The glove may have a wrist coupler attached to the end in the vicinity of the wrist to allow for the storage of batteries. The finger sleeve may be configured to receive the index finger of the user's hand. The light emitter is directed away from the first end of the panel and is attached to an adjustable light mount. The actuator may be electrically coupled to the light emitter. The light emitter is turned on or off when the actuator is actuated.

Abstract: A wearer is able to exercise the posterior (flex) muscles of the hand. Elastic bands attached to the glove cause the fingers to contract toward the palm and provide resistance when the fingers are straightened. The elastic bands are secured by bandlettes attached to the fingers and thumb of the glove. Palmlettes are attached at the base of the palm to keep the bands clear of the palm while wearing, so that ordinary tasks can be performed while wearing the glove.

Abstract: A pulse electronic control arrest glove comprises a glove body, a power supply module, a first switch module, a pulse generation module, a second switch module, a plurality of pulse output points, and a pulse control module; wherein the power supply module, the first switch module, the pulse generation module, the second switch module, and the plurality of pulse output points are respectively connected to the glove body; the power supply module is connected to the first switch module; the first switch module is connected to the pulse generation module; the pulse generation module is connected to the second switch module; the second switch module is connected to the plurality of pulse output points respectively; the pulse control module is connected to the pulse generation module. The safety and practicability of use are improved by providing the two switches.

Abstract: This invention provides gloves and socks containing printed heaters. The glove or sock with a heater comprises a glove or sock, a substrate with the outline of the glove or sock, and a heater printed on the substrate wherein the substrate is laminated to the glove or sock. The heater comprises two printed conductive bus bars with extensions traversing the substrate and an array of printed resistive areas arranged so that each area is between and overlaps and is contiguous to two conductors, one of which is one of the bus bars or its extensions and the second is the other bus bar or its extensions.

Abstract: Embodiments of the invention provide a garment liner that couples to the interior of a clothing article. The garment liner can replace typical underwear. The garment liner can shield clothing from a person's body, and can improve comfort by conforming to the shape of the clothing instead of to the body.

Abstract: A woven trim piece is provided that utilizes “grip” yarns in the warp direction to increase the coefficient of friction of the trim piece. The grip yarns are interlaced with a plurality of filling yarns to form a repeating pattern of floats on a first face of the trim piece, such that a high percentage of the first face of the trim piece comprises grip yarns.