Abstract: A meat quality and yield improvement process comprises hanging the hind leg(s) of a carcass and applying an additional pulling force of from 50 to 500 kgf to the leg and back muscles of the carcass. The additional force stretches the muscle filaments of the leg and back muscles and is maintained until rigor is complete. The hind leg(s) of the carcass may be hung at an angle of 90 to 170 degrees to the vertical.

Abstract: A method of, and an apparatus (1) for, continuously harvesting surrounding meat from a successive plurality animal legs having articulated first and second animal bones and an intermediate joint. The method continuously conveys the animal legs through a path of conveyance, and determines a location of the intermediate joint. Based on the determined location of the intermediate joint, adjusting a position of the intermediate joint and a cutting implement relative to one another, and performing cutting of tissue at a location commensurate with the location of the intermediate joint. The step of determining the location of the intermediate joint is performed contactless, and without interrupting continuous conveyance of the animal legs.

Abstract: An electrically heated smoker device is configured from a previously used wooden barrel. The wooden barrel includes interior grills, a drip pan, and a support pan for isolating the elements of the heating device from other elements of the smoker device. A tray of flavor enhancing wood chips may be positioned on the support pan. The wooden barrel is of the type used to store, age and transport alcoholic beverages such as wine or whiskey. The reprocessing of a previously used barrel as a food product smoker includes the benefit of enhancing the flavor of food products being smoked in the smoker device.

Abstract: A smoker assembly includes a body portion comprising a body top end and a body bottom end. The body portion includes at least one air inlet vent defined therethrough proximate the body top end. The smoker assembly also includes at least one air inlet duct coupled to the body portion. The air inlet duct includes a first opening configured to align with the air inlet vent and a second opening configured to be positioned proximate the body portion bottom end.

Abstract: A method for preserving aquatic products at sea includes the following steps: an on-board refrigeration system is used to refrigerate the antifreeze solution, and the antifreeze solution is used as a main cold source, and temperatures at centers of fish bodies drop rapidly to achieve rapid cooling and reduce activity of endogenous enzymes and inhibit proliferation of microorganisms by direct or indirect heat exchange with captured catches. The antifreeze solution contains edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acids, Antarctic krill protein hydrolysate with average molecular weight of 50-100 KDa, surfactant and water, and the mass percentage of each component is as follows: edible alcohol 15%-30%, propylene glycol 10%-30%, glycerol 2%-15%, calcium chloride 1%-10%, sodium chloride 3%-10%, amino acid 0.1%-0.15%, Antarctic krill protein hydrolysate 0.01%-0.3%, surfactant 0.005%-0.5%, and the balance is water.

Abstract: The invention relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive. The invention is a production method of vegetable-fruit pulp crisp, characterized by comprising the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof; adding a concentrated milk product into the obtained pulp; mixing all the contents; shaping the mixture; spreading the shaped products on the tray; freezing the products on the trays; and lyophilization of the frozen products under vacuum.

Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

Abstract: Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products.

Abstract: Generally described are methods of preparing flavor-infused coffee beans by preparing a flavor-infused spirit, steeping coffee beans in the flavor-infused spirit, and roasting the flavor-infused coffee beans. Some embodiments relate to flavor-infused coffee beverages prepared from flavor-infused coffee beans.

Abstract: Powder tray made of plastics material for the production of confectionery products and comprising a powder tray bottom (2) which has an upper face (3) and a lower face (4), side elements (5) which are interconnected at corner regions and provide side surfaces (14), and powder tray feet (10) which on their lower face form a stand surface (11) and are arranged in the corner regions, wherein the side elements (5) form a powder tray edge (8) which together with the powder tray bottom (2) provide a receiving space (9) for molding powder. The powder tray is characterized in that at least one of the powder tray feet (10) has a first recess (12) which subdivides the powder tray foot into two foot portions (13, 13?).

Abstract: A combination confectionery product for selective dispensing of a flowable fluid food product from a capped compressible container onto a solid food product mounted on a handle that is releasably securable within a chamber enclosure, a cantilevered supporting platform projecting from the chamber enclosure to support the compressible container and a cantilevered projection for removably engaging the compressible container cap and secure the container on the supporting platform.

Abstract: An protein-polysaccharide macromolecular complex article of manufacture containing encapsulated ethyl alcohol and/or other spirits serving as an entertaining and novel non-beverage method of consuming alcohol. The article of manufacture encapsulates ethyl alcohol and/or other spirits in the amorphous regions of the complex macromolecular structure releasing it only upon chewing and exposure to the environment of the oral cavity. The article of manufacture is stable and capable of retaining shape and form for extended periods of time at ambient temperature allowing for relatively low-cost commercial manufacture and distribution.

Abstract: An automated milkshake machine comprising an electronic input device for selecting of ingredients and milkshake parameters and a connected computer controlling device. a milkshake cup support holds a milkshake cup during filling and processing. A plurality of dispensing ingredient reservoirs, are positioned to provide milkshake ingredients to the milkshake cup, the reservoirs being electronically linked to the input device and computer controlling device for selected ingredient dispensing. A mixing structure is also linked to the input device and computer controlling device for effecting mixing with pre-selected mixing parameters of mixing speed and duration. A plurality of topping ingredient reservoirs are linked to the input and computer controlling device for selected topping dispensing. An optional transport mechanisms is provided for transport of the milkshake and/or the ingredient reservoirs during ingredient dispensing especially if multiple milkshakes are required.

Abstract: The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 30-75 wt. % of a single fat, preferably 40-65 wt. %, said fat comprising the following fatty acids: 45?C16:0?52 wt. %, 4?C18:0?8 wt. %, 30?C18:1?40 wt. 5?C18:2?10 wt. %, and said fat comprising a solid fat profile comprising: 85%?N 0?95%; 75%?N 10?90%; 40%?N 20?60%; 18%?N 25?35%; 0%?N 30?10%; and 0%<N 35 wherein said coating having Casson yield stress of 0.05 to 0.9 Pa and a Casson plastic viscosity of the coating composition is 50 to 250 mPas. The invention also relates to the use of the mentioned fat in dipping or enrobing coating compositions, a method of preparing the coating composition, and products coated with the coating composition.

Abstract: The present invention is a yogurt product that may be consumed by dogs and other mammalian pets. The yogurt product is in an unflavored form comprising as essential constituents: (A) 0% to 88% by weight water; (B) 0.2% to 25% by weight of a no-fat protein component selected from the group consisting of skim milk and cultured skim milk; (C1) 0.001% to 6% by weight sugar component comprising: (C1) 0.001% to 6% polydextrose and (C2) 0.001% to 6% Glycoses and Galactoses; (D) 2% to 8% by weight milk derived solids; (E) 0.2% to 2.5% by weight stabilizers and emulsifiers; and (F) at least one probiotic microorganism. The yogurt product may be refrigerated and served as a mousse, frozen dessert, or as a fermented yogurt drink similar to Ayran or Kefir. A method for producing the yogurt product is also disclosed herein.

Abstract: A silage with increased digestibility is produced from a corn hybrid that includes both brown midrib (bmr) and floury traits. A growing ration comprises such silage. A finishing ration comprises such silage. A method of increasing the meat quantity of a silage-fed animal comprises providing a silage produced from a corn hybrid that includes brown midrib (bmr) and floury traits, and feeding the animal with an animal feed composition that comprises the silage.

Abstract: Described are nutritional beverages, including frozen nutritional beverages made using frozen particles that contain fruit or vegetable constituent, and diluted (fluid) nutritional beverages containing the frozen particles and liquid; also described are relate methods of preparing, storing, and consuming the frozen nutritional beverages and the diluted nutritional beverages.

Abstract: The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

Abstract: A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

Abstract: A breadcrumb mix that successfully provides high-quality breaded and cooked food with good appearance and texture is provided. The breadcrumb mix comprises a breadcrumb modifier containing from 20 to 90 mass % of a protein material, from 1 to 60 mass % of a thickener, and from 0.1 to 5 mass % of an oil or fat. The breadcrumb mix comprises from 5 to 40 parts by mass of the breadcrumb modifier relative to 100 parts by mass of breadcrumbs.

Abstract: A new delivery/storage method that combines all the necessary elements to make a healthy, optionally flavored cooked popcorn in a solid, shelf-stable unit that transforms on the stove to a bowl of warm popcorn. A solid fat and popcorn kernel mixture is formed into various shapes for cooking. Cocoa butter is tempered and combined with flavorants such as spices or flavored oils, to which popcorn kernels are added to provide a moldable composition. The solid popcorn kernel-containing compositions may be provided having various shapes and sizes such as balls, spheres, spherical/conical sections, disks, columns, and the like, which are readily transported and handled at room temperature for use in preparation of popcorn by cooking and consumption of popcorn after cooking.

Abstract: The present disclosure is generally directed to reconstituted kernel compositions, especially to shelf-stable and precooked reconstituted kernel compositions having a cereal component and a legume component, and to methods of making the same.

Abstract: A heat-treated tomato product includes a heat-treated tomato containing 3-hexenol and 2-isobutylthiazole. A content of 2-isobutylthiazole in the heat-treated tomato product ranges from 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product ranges from 1.0:1.5 to 1.0:25.2. A method for producing a heat-treated tomato product includes crushing or grinding raw material tomatoes, preparing a heat-treated tomato comprising flavor components by heating the crushed or ground tomatoes, and adjusting contents of the flavor components in the heat-treated tomato product. The flavor components include 2-isobutylthiazole and 3-hexenol. A content of 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 2.0 to 1000 ppb, and a mass ratio of 3-hexenol to 2-isobutylthiazole in the heat-treated tomato product is adjusted to be in a range of 1.0:1.5 to 1.0:25.2.

Abstract: A humidity control system includes a two-way humidity control material, a plant extract, and a package housing the two-way humidity control material and the plant extract. A method of flavoring a product and controlling the humidity of an environment in a container includes inserting a humidity control system in the container and enclosing the product in the container. The humidity control system includes a two-way humidity control material, a plant extract, and a package housing the two-way humidity control material and the plant extract.

Abstract: A drying step of drying Gynura procumbens at 0° C. or more and 40° C. or less; and a cutting/pulverizing step of cutting or pulverizing the Gynura procumbens dried in the drying step while keeping at 0° C. or more and 40° C. or less are included.

Abstract: Provided are food compositions configured to promote neurodevelopment in developing subjects. Food compositions of the present disclosure may make available to a subject those nutrients that are required by or otherwise positively influence developing brain regions, and the neurons thereof, during specific windows of neurodevelopment. Also provided are kits and systems that relate to the subject food compositions as well as methods, such as methods of formulating the described food compositions.

Abstract: The subject of the invention is a new and improved formula of preparations for the oral and enteral feeding of children and offspring of mammals, which cannot or should not be fed by the mother, characterized by the fact, that the preparations contain kynurenic acid or its salt at a concentration adapted to its content in the mother's natural milk at different times from delivery.

Abstract: The invention relates to a method for treating shell-fruits (3), in particular for producing shell-fruits (3) with improved shelling properties in comparison to untreated shell-fruits (3). The invention further relates to a device (1) for treating shell-fruits (3), in particular for producing shell-fruits (3) with improved shelling properties in comparison to untreated shell-fruits (3), comprising a hermetically sealable treatment chamber (2) for conditioning the shell-fruits (3). In order to provide a method and a device for treating shell-fruits which do not damage the contents of the kernel and simultaneously permit improved shelling of the shell-fruits and the opened shell to be better separated from the kernel, the method according to the invention comprises softening the shell of the shell-fruits (3) by applying an electric field, and the device according to the invention comprises at least one capacitor (4) for generating an electric field in the treatment chamber (2).

Abstract: A puffing machine is equipped with all of the assemblies: 2 is an electromagnetically cutting assembly—when the cut push-pull electromagnet is powered on, the core of the push-pull electromagnet will drive bar linkage and blade(s) to move open or close in the right or left direction so that the blade(s) can cut off the puffed food; 3 is an electromagnetically tightening & losing assembly—when the push-pull electromagnet is powered on, the friction wheel will be pressed on the surface of the big wheel so that the tightening or the losing consequences are reached by the movements of the end plate; 4 is a second eatable stuff input assembly—this assembly can bring the second eatable stuff into the central area of the puffed tubular food extruded by the main structure assembly of puffing machine 1.

Abstract: Some embodiments of a tobacco article may include tobacco disposed in a porous matrix. The tobacco article may provide tobacco, tobacco constituents, or both tobacco and tobacco constituents to the consumer's mouth in the form of particles, liquid, or vapor so as to provide tobacco satisfaction to the consumer. In some circumstances, the tobacco may be integrally molded with a plastic material so that at least a portion of the tobacco is disposed in pores of the matrix.

Abstract: The present invention relates to a method to produce a homogenized tobacco material for use in a heat-not-burn aerosol-generating article, comprising the steps of: selecting a first target value for a first tobacco characteristic, said first tobacco characteristic being reducing sugars and the first target value being comprised between about 8 percent and about 18 percent in dry weight basis of a total amount of tobacco present within the homogenized tobacco material; selecting a second target value of a second tobacco characteristic, wherein the second tobacco characteristic is one of total ammonia and total alkaloids; blending graded tobacco types so as to form the tobacco blend, each graded tobacco type comprising a predetermined amount of the first and second tobacco characteristics, so that the first and second target values of said first and second tobacco characteristics are obtained in said blend within a predetermined tolerance range; grinding said tobacco blend into a blended tobacco powder; form

Abstract: An aerosol delivery device and an aerosol source member for use with an inductive heating aerosol delivery device are provided. The aerosol delivery device comprises a control body having a housing with an opening defined in one end thereof, a resonant transmitter located in the control body, a control component configured to drive the resonant transmitter, and an aerosol source member, at least a portion of which is configured to be positioned proximate the resonant transmitter. The aerosol source member may comprise a tobacco substrate and a plurality of porous susceptor particles, and the susceptor particles may be infused with an aerosol precursor composition.

Abstract: A smoking article provided with a filter including an aerosol generating member, a filter including a filter material and one or more filter wrappers wound around an outer circumferential surface of the filter material, and an outer wrapper wound around the outer circumferential surfaces of an end part of the aerosol generating member and the filter, wherein the outer circumferential surface of the outer wrapper has an arithmetic mean roughness of less than 2.0 ?m, and the filter wound with the outer wrapper has a compression recovery of 60% or more after a compression load of 2.5 N is applied to a range of a length of 10 mm in the diameter direction thereof.

Abstract: The present invention includes a hookah bowl having a reservoir that catches massell constituents before they accumulate in a hookah stem or base. The reservoir is positioned below bowl apertures and around a bowl spire that leads to a stem.

Abstract: The present invention includes a hookah bowl having a reservoir that catches massell constituents before they accumulate in a hookah stem or base. The reservoir is positioned below bowl apertures and around a bowl spire that leads to a stem.

Abstract: An electronic vaping apparatus is provided. A converter comprises a body comprising a top end comprising a receiver cavity, and a female threaded receiver located in the receiver cavity. The converter further comprises a bottom end opposite to the top end, the bottom end comprising a converter electrical port. The converter further comprises a first electrical connector extending from the converter electrical port and terminating in the receiver cavity. The female threaded receiver has a shape corresponding to, and configured to engage with, a male threaded screw of a cartridge. The first electrical connector terminating in the receiver cavity is configured to couple with a cartridge electrical port of the cartridge, when the cartridge is coupled to the receiver cavity by screwing in the male threaded screw of the cartridge into the female threaded receiver of the converter, completely.

Abstract: An electronic cigarette includes a microprocessor, a battery module and a heating element. The battery module is electrically connected to the heating element and supplies power to the heating element with a first output parameter. The electronic cigarette further includes a sensing module, connected to the microprocessor and disposed in a smoke outlet passage of the electronic cigarette, for detecting the concentration of an analyte and sending it to the microprocessor. The microprocessor stores a preset threshold, the microprocessor receives the concentration of the analyte detected by the sensing module, and further determines the relationship between the concentration of the analyte and the preset threshold. When the concentration of the analyte is higher than or equal to the preset threshold, the microprocessor controls the battery module to supply power to the heating element with a second output parameter, wherein the second output parameter is smaller than the first output parameter.

Abstract: A personal vaporizer has a vaporization chamber within a main body interior, a vaporization heating element disposed within the vaporization chamber, an air flow passage from one or more air intake openings in the case wall to the vaporization chamber, and a vaporization mixture flow passage from the vaporization chamber to an exit port. The personal vaporizer also has a liquid reservoir and a liquid transport arrangement for transporting vaporizable liquid from the liquid reservoir to the vaporization chamber. The liquid transport arrangement has a liquid flow duct extending from the reservoir exit port and a piezoelectric pump. The piezoelectric pump is operatively connected to the liquid flow duct for drawing the vaporizable liquid from the reservoir, through the liquid flow duct, and into the vaporization chamber through a nozzle so that liquid exiting the nozzle is heated by the vaporization heating surface.

Abstract: An electronic cigarette and a method of controlling the electronic cigarette are disclosed, the electronic cigarette includes a controller; and at least one air pressure sensor coupled with the controller; the at least one air pressure sensor is configured for detecting a first air pressure in an air flow path of the electronic cigarette and a second air pressure of an ambient atmosphere where the electronic cigarette is located, and sending the first air pressure and the second air pressure to the controller; the controller is configured for receiving the second air pressure and the first air pressure and controlling an atomizer to be on or off based on a pressure differential between the first air pressure and the second air pressure.

Abstract: A system includes a current source circuit; a system power input; and load switching circuitry coupling the current source circuit and the system power input to an output configured to couple to a vaporizer heating element. The current source circuit, the system power input, and the load switching circuitry form part of an integrated circuit. Related apparatus, systems, techniques, and articles are also described.

Abstract: Vaporizers and vaporizer systems, which can include a device in communication with a vaporizer, can include one or more features related to control of functions and/or features of the vaporizer. A method for operating a vaporizer device is provided. The method includes determining a delivery pattern for providing a first puff containing an amount of a first vaporizable material and a second puff containing an amount of a second vaporizable material. The first vaporizable material includes a first substance and the second vaporizable material does not include the first substance. The method further includes providing a plurality of puffs from a vaporizer. The plurality of puffs based on the delivery pattern and including the first puff and the second puff. The method further includes receiving user feedback associated with the delivery pattern in response to the providing. The method further includes modifying the delivery pattern based on the user feedback.

Abstract: A vaporization device is described that includes a cartridge having a wicking element that can efficiently and effectively draw vaporizable material contained in a reservoir of the cartridge to a heating element for vaporizing the vaporizable material. In some embodiments, the wicking element includes a hollow core or a thermally conductive core surrounded by a porous wicking material. Various embodiments of the wicking element are described, as well as related systems, methods, and articles of manufacture.

Abstract: A cartridge of an e-vaping device includes a housing extending in a longitudinal direction, a reservoir in the housing, a heater in the housing, and an absorbent material at least partially surrounding the sinusoidal shaped member. The reservoir is configured to store a pre-vapor formulation. The heater has a sinusoidal shaped member translating about an elliptical shape to define a channel there through. The absorbent material is in fluid communication with the reservoir.

Abstract: The aerosol-generating system comprises an aerosol-generating device comprising a first receiving chamber (10) and a second receiving chamber (11). The first receiving chamber (10) and the second receiving chamber (11) are arranged side-by-side in a device housing (1). A first solid substrate containing rod (30) is arranged in the first receiving chamber (10) and a second solid substrate containing rod (31) is arranged in the second receiving chamber (11). At least the first or second receiving chamber (10,11) comprises a heater (6) for heating at least the first or the second solid substrate containing rod (30,31) accommodated in the respective receiving chamber (10,11).

Abstract: A moisture-proof electric cigarette including a detachably connected vaporizer and battery assembly; the vaporizer includes a housing and a vaporizing device; a liquid storage chamber and a liquid absorbing chamber are provided in the vaporizer, and a vapor outlet passage and an air inlet passage are provided in the housing; an air inlet chamber provided in the vaporizing device communicates with the air inlet passage; a liquid guiding strip with a heating coil wound around the middle thereof is suspendedly disposed inside the vaporizing chamber, and both ends of the liquid guiding strip stretch into the liquid absorbing chamber and guide the e-cigarette liquid to the heating coil for heating and vaporizing; first positive and negative electrodes isolated from the air inlet chamber arranged at the bottom of the vaporizing device abut against second positive and negative electrodes in the receiving opening of the battery assembly respectively.

Abstract: A battery unit includes a power supply; a connection configured to be connectable with a load for atomizing an aerosol source or heating a flavor source and a charger for charging the power supply; and a controller that performs a specific process at least selectively executable to at least temporarily disable the supply of electric power to the load from the power supply, if erroneously determining the load connected to the connection as the charger is identified.

Abstract: A cartridge may include a housing, a liquid supply reservoir in the housing and configured to store a pre-vapor formulation, a vaporizer, and a porous plug. The vaporizer may be in liquid communication with the liquid supply reservoir. The vaporizer may be configured to generate a vapor from heating a portion of the pre-vapor formulation. The porous plug may be connected to the housing and separated from the liquid supply reservoir. The porous plug may be permeable to the vapor. The porous plug may enclose a flavoring additive contacting a storage material. The flavoring additive may be configured to at least partially elute from the storage material or at least partially volatilize from the storage material if the vapor flows through the porous plug. An e-vaping device may include the cartridge.

Abstract: The purpose of the present invention to provide an opportunity for both immediate smoking and sufficient charging. This smoking system is provided with: a secondary device with a load for atomizing an aerosol source or heating a flavor source, and a power source capable of supplying power to the load; a primary device which, when connected to the secondary device, is capable of supplying power to the load and the power source; and a control unit which causes the primary device to supply the power to the load as long as the primary device and the secondary device are connected to each other in a use state wherein individuals can continue to smoke using the secondary device.

Abstract: An electronic smoke comprises a puff detection sub-assembly module. The puff detection sub-assembly comprises a first conductive surface, a second conductive surface and an insulated ring spacer separating the first and the second conductive surfaces at an effective separation distance. The first conductive surface, the second conductive surface and the insulated ring spacer are housed inside a metallic can. The first conductive surface is electrically connected to the metal can by a first conductive ring which is disposed between the first conductive surface and a ceiling portion of the metal can. The second conductive surface is electrically connected to an output terminal through a second conductive ring, the second conductive ring elevating the puff detection sub-assembly above a floor portion of the metal can and urging the first conductive ring against a ceiling portion of the metal can.

Abstract: A vaporizer assembly for an e-vaping device includes a heater coil structure, a set of electrical lead structures coupled to opposite ends of the heater coil structure, and a non-conductive connector structure connected to each of the electrical lead structures, such that the electrical lead structures are coupled together independently of the heater coil structure. The vaporizer assembly may contact a dispensing interface structure through the heater coil structure. The vaporizer assembly may heat pre-vapor formulation drawn from a reservoir by the dispensing interface. The heater coil structure may define a surface, and the vaporizer assembly may apply a mechanical force to the dispensing interface structure, such that the heater coil structure is in compression with the dispensing interface structure and the heater coil structure surface is substantially flush with a surface of the dispensing interface structure. The heater coil structure may define a three-dimensional surface.