Abstract: A method for producing cannabinoid cooking oil and budder uses a mixture of cannabinoid material and natural oils to produce a consumable spread. The method used a quantity of cannabinoid substance, and a quantity of foaming substance. The foaming substance is a natural oil that can absorb and blend with the cannabinoid substance. The method begins by continuously agitating the cannabinoid substance with the foaming substance until a paste mixture is formed. The method continues by cooling the paste mixture until a solidified mixture is formed. The method concludes by thawing the solidified mixture to yield a tetrahydrocannabinol (THC) infused spreadable paste. Thus, an edible mixture is produced. Some versions of the method feature a flavoring substance that is added to the cannabinoid and foaming substance mixture. Thus, improving flavor.

Abstract: Disclosed is a brewing system that utilizes a curved pedestal that allows brewed effluent to drain in a manner that travels toward the center of the curved pedestal to maximize the exposure of the effluent to the organic material used for brewing, while also maximizing yield. The pedestal 112 sits above the lowest effluent level to allow the brewed effluent to drain from the organic material that is used for brewing to maximize the amount of effluent obtained. By allowing the brewed effluent to drain from the organic material, the weight and size of the organic material is reduced, so that the filter bag can be removed from the brewing system without ripping or tearing. The brewing system eliminates the need for a separate mesh bag and allows the effluent to drain without squeezing the filter bag and which would otherwise cause the release of harsh oils and acids, which can also be unsanitary as a result of a user handling the bag filter.

Abstract: Aspects of the present disclosure generally relate to systems and methods for processing biomaterials in the absence of atmospheric oxygen and products resulting from such processes. Such processing techniques may dramatically increase the shelf-life expectancies of roasted and milled biomaterial products when the roasted and milled biomaterial products are not exposed to oxygen during processing.

Abstract: A method for brewing a beverage, a water concentrate for brewing the beverage and the beverage thereof are provided, wherein the water concentrate comprises a hardness between 10,000 ppm and 100,000 ppm, a calcium ion concentration between 300 ppm and 10,000 ppm, a magnesium ion concentration between 200 ppm and 20,000 ppm, a sodium ion concentration between 30 ppm and 1,000 ppm, a potassium ion concentration between 30 ppm and 1,000 ppm, a bicarbonate ion between 10 ppm and 300 ppm, and a pH between 6 and 9. By controlling the hardness and mineral composition of the water concentrate, the invention increases the affinity to amino acids, flavonoid compounds, polyphenolic compounds, terpenoid compounds, alkaloids, and organic acids in coffee or tea beverages, and adds the content of substances which are helpful to the human body in addition to improving the taste and flavor of the beverages.

Abstract: The present invention provides a method for forming caramels having reduced low molecular weight species such as 4-MeI. The low-4-MeI caramels produced by this method have improved stability and taste relative to those known in the art. The invention also extends to the caramels produced by the disclosed methods and the use of such caramels in food and beverages.

Abstract: The present technology provides a process comprising: subjecting flocculated thin stillage comprising stillage solids and a polymer flocculent to a barrel screen to separate a liquid stream from a solids stream, wherein the solids stream comprises flocs of the polymer flocculant and the stillage solids; combining the solids stream with an effective amount of a demulsifier and/or inorganic particles to form a treated solids mixture; aging the treated solids mixture for a period of time at a temperature of 160 to 212° F. to form an aged solids mixture; and separating oil and water from the aged solids mixture to provide a high protein cake comprising at least 35% dry weight crude protein.

Abstract: The invention relates to a method for treating insects, comprising the separation of the cuticles from the soft part of the insects, the separation being performed using a belt separator, and a step of maturation of the soft part of the insects, which step is carried out without diluting the soft part of the insects in a solvent. The invention further relates to powders, in particular a powder obtainable by the method of treating insects according to the invention, and to the use of these powders in food.

Abstract: A gluten free native rapeseed protein isolate comprising <10 ppm gliadin and processes to obtain the gluten free native rapeseed protein isolate comprising <10 ppm gliadin.

Abstract: The aspects presented herein provide methods and compositions for the reduction or suppression of marine protein hydrolysate malodor by employing rice extract and/or a solid acid, preferably selected from malic acid, tartaric acid and citric acid.

Abstract: The invention relates to a texturized protein product, which is prepared from legume material comprising legume protein and cereal material comprising bran and cereal protein. The product comprises particles having at least partially fibrous structure, where at least 80% of fibres have a length in the range 1-30 mm and a thickness in the range of 5-35 ?m. Furthermore, the product comprises at least 70 weight-% of particles having a particle size ?1 cm and less than 20 weight-% of particles having the particle size ?4 cm, whereby 100 weight-% of the particles have the particle size ?7 cm.

Abstract: Methods form high fat feed blocks having a total fat content of about 7 wt % to 33 wt %. The blocks are formed by blending a pourable composition having a viscosity of at least 1000 cP at 57° C. with high fat pellets having total fat content of at least 40 wt % based on pellet weight, where the pellets include at least one fat having a melt temperature of greater than 60° C. Also disclosed are feed blocks formed by the methods.

Abstract: The present invention relates to a wet pet food palatability-enhancing composition comprising at least: —one or more free amino acids A1, —one or more sugars A2, and —one or more inorganic phosphate compounds B with an amount P of phosphorus, wherein the amount P of phosphorus is from 1% to 5% based on the total weight of said wet pet food palatability-enhancing composition, and wherein the ratio R1 of A1/(A1+A2+P) is superior to 0.30. The present invention also relates to a method for producing this wet pet food palatability-enhancing composition as well as a wet pet food having enhanced palatability comprising this wet pet food palatability-enhancing composition.

Abstract: In one aspect, the disclosure relates to sweetener compositions, methods of making same, and products comprising same. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. The taste modulator component improves key properties associated with many sweetening agents, including maximal sweetness response; mitigates flavor profile issues such as bitter and/or licorice-like off-tastes; improves sweetness onset rate and lingering sweet aftertaste properties; improves desensitization/adaptation profile issues; and improves body/mouthfeel characteristics. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

Abstract: Sweetener compositions or sweetened compositions (such as beverages or beverage products) containing siamenoside I are provided herein, as well as methods of preparing the same. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.

Abstract: A flavored protein beverages include egg whites, water, a plant-based milk, a juice component, flavoring, a thickening agent, and an acidifier. The egg whites constitute a majority of the weight of the beverage and serve as the primary source of protein. The acidifier is malic acid, and the pH of the protein beverage is between about 4 and about 4.6. The pH value of 4.6 is significant because Clostridium botulinum cannot grow and produce toxin below this value, whereas the taste of the beverage when the pH is below 4.0 has been found to be unacceptable. After pasteurization, the flavored beverage has a shelf life of up to about six (6) months without refrigeration and without the use of non-natural preservatives. A pH between about 4.2 and 4.3 is best to optimize taste throughout the entire shelf life.

Abstract: Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

Abstract: A method of manufacturing a starch-based snack food pellet for manufacturing an expanded snack food, the method comprising the steps of: feeding a first starch ingredient into a cooking device; inputting mechanical and thermal energy into the cooking device so as to cook and gelatinise the first starch ingredient in the cooking device, thereby to provide a processed starch component; adding a potato starch ingredient comprising native potato starch to the processed starch component to provide a starch mixture; and forming the starch mixture into pellets by extrusion. Also disclosed is a starch-based snack food pellet for manufacturing an expanded snack food.

Abstract: An emulsified condiment includes fine food particles of at least one selected from the group consisting of pulses, nuts and seeds. The emulsified condiment further includes an oil or fat, an organic acid, water, and salt. The emulsified condiment includes 2 to 98 mass % of the fine food particles, and has 10 mass % or more of a total fat content and 20 mass % or more of a water content. A modal diameter of the fine particles in the emulsified condiment is 0.3 to 100 ?m. The emulsified condiment has a value of 6 to 9, a chroma of 1 to 6, and a hue ranging from 0Y to 10Y or from 0GY to 10GY in the Munsell color system. The emulsified condiment has a viscosity value of 28.0 cm or less measured with a Bostwick viscometer at a measurement temperature of 4° C. and a measurement time of 10 seconds.

Abstract: A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged.

Abstract: Whole-legume food products and methods of making whole-legume food products are described.

Abstract: Whole-legume food products and methods of making whole-legume food products are described.

Abstract: A method for producing a cruciferous vegetable seasoning, the method including: at least an odor-reducing heat treatment and an odor-imparting heat treatment, wherein: the odor-reducing heat treatment includes heating a cruciferous vegetable so as to reduce an odor thereof; the odor-imparting heat treatment includes subjecting a liquid of the cruciferous vegetable to odor-imparting heating, thereby imparting a heated odor thereto; and the odor-imparting heat treatment is performed after the odor-reducing heat treatment.

Abstract: Provided are a beverage, food, and a food flavor composition which are characterized by containing 3,7-dimethyl-2-methylene-6-octen-1-ol or by having 3,7-dimethyl-2-methylene-6-octen-1-ol added thereto.

Abstract: Natural sweetener compositions are disclosed, which generally include various combinations of steviol glycosides extracted from a Stevia rebaudiana plant; Siraitia grosvenorii (Monk Fruit) plant extract (including mogrosides extracted from such plant species); and an amino acid component consisting of free glycine. The natural sweetener compositions may optionally further include gymnemic acid (such as an extract of a Gymnemic sylvestre herb that includes 25%-75% gymnemic acid). The natural sweetener compositions may consist essentially of those two, three, or four components—or may be included in beverages, beverage powders, and foods.

Abstract: An emulsified seasoning including fine food particles derived from beans or nuts and having a water content of 50 mass % or less, an oil or fat, an organic acid, and water. A solid content of the emulsified seasoning may be 10 to 98 mass %, a total oil or fat content of the emulsified seasoning may be 10 to 60 mass %, a modal diameter of the emulsified seasoning may be 0.3 to 100 ?m, and a water content of the emulsified seasoning may be 20 to 80 mass %. The emulsified seasoning may have a viscosity of 4,000 mPa·s or more, as measured with a B-type viscometer at 20° C.

Abstract: An oil- or fat-processed starch obtainable by oil- or fat-processing a composition including component (A) corn starch, component (B) tapioca starch, component (C) edible oil or fat, and component (D) protein material, in which a blending amount of the component (B) with respect to a blending amount of the component (A) in the oil- or fat-processed starch is, as a mass ratio, ((B)/(A))=1/99 to 99/1.

Abstract: A chewable or gummy composition can include a matrix comprising a carbohydrate mixture, the carbohydrate mixture comprising at least two of a non-reducing sugar, a sugar alcohol, or a fiber. The composition further includes one or more active ingredients.

Abstract: An elongate product comprises a filamentous fungus wherein the product has a dimension (A) measured in a first direction and a dimension (B) measured in a second direction, wherein dimension (A) is in the range 2 mm to 15 mm and dimension (B) is in the range 10 mm to 50 mm. The product is frozen mechanically in a relatively short time to produce ice-crystal sizes within the product of less than 20.0 ?m, s. The product has a very long shelf life and when defrosted is found to perform like fresh paste when mixed with other ingredients.

Abstract: The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% In pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: The food product machine with a food supply, a rotary food pump connected to the food supply, a molding mechanism having a mold plate and a knockout drive, and a mold plate reciprocating between a fill and a discharge position. The knockout drive reciprocates a knockout plunger to discharge molded food products from the mold plate, the mold plate being reciprocated between a cavity fill position and a cavity discharge position. The machine includes a manifold connected an outlet of the food pump and having an outlet passageway connected to an inlet of the molding mechanism for filling the cavity of the mold plate. The machine can further include a fill plunger system for increasing the fill pressure of the food mass prior to filling the mold cavities. Plungers extend into the manifold to displace food mass volume and increase the pressure in the manifold.

Abstract: A recreational smoking composition comprises 15 to 25 weight percent apple pomace as a fibrous substrate; 40 to 55 weight percent glycerin as a humectant and smoking agent; 20 to 30 weight percent fructose as a sweetener; and 3 to 12 weight percent flavor, preservative, and coloring combined. As such the present disclosure is directed to a composition comprising a nicotine-free substitute for tobacco and, more particularly, the composition may be a smoking substitute for tobacco that would otherwise be used in a hookah pipe.

Abstract: The invention relates to an apparatus (1) for crimping a sheet of material (7), the apparatus (1) comprising: a first and a second facing crimping rollers (4,5) defining a first and a second rotation axis, wherein at least one of the first and second crimping roller (4,5) includes: a plurality of ridges (9), each ridge (9) defining a first and a second flank (16) and a tip, the first or the second flank (16) forming a flank angle (15) with a radial direction passing through the tip, the flank angle (15) being comprised between about 8 degrees and about 10 degrees.

Abstract: A capsule used for preparing a smokeable product, the capsule comprising a bowl shaped body made from aluminum and having an open top and a rounded bottom creating a cavity configured to hold smokeable material therein, the rounded bottom having a closed, roughly cylindrical neck extending from a center of the rounded bottom, away from the open top; and a circular disc of aluminum foil configured to couple to the open top of the body of the capsule. A machine for preparing a smokeable product, the machine comprising a housing, a vibration plate, at least one vibration motor, a capsule receiving compartment, a support structure slidably coupled to a top surface of the housing, a tamper, a tamper motor, a rolling medium holder, and a waste chamber, the waste chamber located below the rolling medium holder and configured to receive waste.

Abstract: An electrically heated aerosol-generating article is provided, including an aerosol-generating substrate including at least one aerosol former in an amount of between 5 percent and 30 percent by weight of the aerosol-generating substrate; a mouthpiece; and a paper wrapper circumscribing at least a portion of the aerosol-generating substrate, the paper wrapper having a wet tensile strength of at least 5 Newtons per 15 millimeters when measured in accordance with the Wet Tensile Strength Test.

Abstract: A coating composition for low ignition propensity cigarette paper, according to one embodiment of the present invention, comprises 10-30 wt % of gum arabic, 25-35 wt % of maltose, 15-30 wt % of ethanol and 10-40 wt % of water.

Abstract: The subject disclosure relates to a device for smoking and filtering smoke. In an aspect, the device can comprise an outer sleeve component, a detachable mouthpiece assembly, an ignition chamber assembly, and a detachable filtration assembly.

Abstract: There is provided a smoking article comprising an aerosol generating substrate and a mouthpiece attached to the aerosol generating substrate. The mouthpiece includes a segment comprising a filtration material comprising polylactic acid, and an additive for reducing phenols. The mouthpiece further comprises one or more wrappers circumscribing the segment, the one or more wrappers have a combined basis weight of at least about 50 grams per square metre (gm-2).

Abstract: A smoking apparatus is provided. The smoking apparatus includes an outer casing, a grinder housed within the outer casing, configured to grind a raw material into a ground material, an oven housed within the outer casing, configured to heat the ground material, releasing smoke, and a ventilation compartment housed within the outer casing, configured to transport the smoke to an opening on the outer casing, enabling the smoke to exit the outer casing.

Abstract: The present application relates generally to pipes, and specifically to screens for the bowls of smoking pipes. The screen for a smoking pipe bowl of the present application includes a wire coil forming at least one ring and defining an upper side and a lower side. The wire coil is configured to be received in a smoking pipe bowl to support a quantity of fuel on the upper side and the wire coil configured to permit fluid flow therethrough between rings of the wire coil. A related method of forming a screen for a smoking pipe bowl is also described.

Abstract: An applicator made from stainless steel comprising an elongated handle, a chamber, and a blade. The handle having a longitudinal axis and comprising a first end and a second end, a first section, a second section, a third section, and a fourth section, each in substantial alignment along the longitudinal axis of the handle. The chamber is substantially cylindrical and is coupled to the first end of the handle for collecting a calibrated volume of material. The chamber has an open end distal to the first end of the handle and a closed end proximate the first end of the handle, and is in substantial alignment with the longitudinal axis of the handle.

Abstract: An aerosol generating device includes: a hollow casing comprising a path for accommodating a cigarette, an opening open to the outside at one end of the path such that the cigarette is inserted into the opening from the outside, a through hole connected to the other end of the path, and a protrusion protruding from the path to contact a portion of an outer surface of the cigarette; and a heater having one side end portion passing through the through hole and arranged inside the path to be inserted into the cigarette accommodated in the path, the heater being configured to heat the cigarette when electricity is applied.

Abstract: Provided is a heater assembly for a cigarette-shaped electronic cigarette. A heater assembly for a cigarette-shaped electronic cigarette includes a smoking vapor generation part including a first heater configured to generate smoking vapor by heating a portion of a cigarette inserted thereinto, and a smoky vapor generation part including a second heater configured to generate a smoky vapor by heating a liquid material when the cigarette is puffed on, wherein the smoky vapor passes through the cigarette by a suction force generated when the cigarette is puffed on and then is inhaled concurrently with the smoking vapor.

Abstract: An electronic vapor provision device comprising a power cell and a vaporizer, wherein the vaporizer comprises a heater and a heater support, wherein the heater is one the inside of the heater support.

Abstract: An aerosol generating device provided with a rotary heater includes a casing having a hollow shape and including a path in which a cigarette is accommodated; a rotating member rotatably coupled to the casing; and a heater which has an end portion located inside the path to be inserted into the cigarette accommodated in the path, is connected to the rotating member to rotate along with the rotating member, and heats the cigarette when electricity is applied to the heater.

Abstract: Disclosed is an atomizer of an electronic cigarette, the atomizer including an airflow channel, a conductive line, an oil storage apparatus and an atomization core, wherein the atomization core comprises a liquid seepage member, an electric heating body and an atomization core housing, the liquid seepage member and the electric heating body are arranged in the atomization core housing, and the liquid seepage member is in communication with the oil storage apparatus; the airflow channel is in communication with the atomization core; the oil storage apparatus is an oil storage bottle; the oil storage bottle is integrally formed; a bottle cover is arranged on the oil storage bottle, and the bottle cover comprises a gas guide conductive pipe arranged under the bottle cover; the atomization core is detachably connected to the gas guide conductive pipe; the atomization core is arranged in the oil storage bottle; and the conductive line is conducting to the electric heating body from the bottle cover.

Abstract: A vapor provision system including a first activation sensor; a second activation sensor; user programming circuitry configured, in response to user input, to store a first user-defined setting for use in association with the first activation sensor and a second user-defined setting for use in association with the second activation sensor; and power supply control circuitry configured to control a supply of power to a vaporizer to generate vapor from a vapor precursor material for user inhalation, wherein the power supply control circuitry is configured to control the supply of power to the vaporizer in accordance with the first user-defined setting in response to detecting user activation of the first activation sensor and to control the supply of power to the vaporizer in accordance with the second user-defined setting in response to detecting user activation of the second activation sensor.

Abstract: An electronic aerosol provision system includes a vaporizer for generating an aerosol using electrical power; a battery for supplying electrical power to the vaporizer and to other components of the electronic aerosol provision system; a flat, flexible cable having a laminated structure and incorporating multiple conductor lines for transmitting electrical power and/or signals; and a temperature sensor incorporated into the flat, flexible cable and located adjacent the battery for sensing the temperature of the battery. The electronic aerosol provision system is configured to detect an error condition if the sensed temperature of the battery goes outside a specified operating range; and in response to such detection, to reduce or cease the supply of electrical power from the battery.

Abstract: An aerosol generating system includes a holder generating aerosol by heating a cigarette, and a cradle having an inner space into which the holder is inserted, wherein the holder is electrically connected to the cradle to be moveable in the inner space of the cradle. The aerosol generating system includes a controller and a heater for heating an aerosol generating material, wherein the controller predicts insertion of the cigarette into the holder and preheats the heater in advance based on a prediction result.

Abstract: In an aerosol generating apparatus and a method of providing a smoking restriction function in the aerosol generating apparatus, a smoking initiation request is received from a user, and supply of power to a heater is controlled according to whether the smoking initiation request satisfies a smoking restriction condition.

Abstract: In a method of manufacturing a cartridge of an electronic vaping device, wherein the cartridge includes a pre-vapor formulation storage element, an electrical resistor is physically manipulated to change a resistance of the electrical resistor from a first resistance value to a second resistance value, the second resistance value indicative of a pre-vapor formulation substrate contained in the pre-vapor formulation storage element. The electrical resistor is then mounted to a portion of the cartridge.