Abstract: The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide a solution of the raw cream and the washing liquid; separating the washing liquid from the solution to provide washed cream with a reduced non-fat dry matter content; churning the washed cream to provide buttermilk having a content of phospholipids of at least 3% based on dry matter content, specifically at least 3.8%, more specifically at least 5.0%.

Abstract: Disclosed is a method for making freeze-dried shelf-stable natural cheese products having a softer, smoother texture than that of conventional freeze-dried cheese. Products made by the method include shelf-stable cheese snacks.

Abstract: The present invention relates to a process for preparing a black tea extract, which comprises extracting black leaf tea particles having a particle size of less than 250 ?m with an acidic solution at a temperature of less than 35° C.

Abstract: The present abstract for an invention describes the steps preparation process of green tea and the respective resulting product, wherein, in the initial step of the proposed process the young yerba mate leaves (buds) are undergone to steam at between 90 and 100° for a certain time, the moisture is removed from the steam step, and after passing through the steam (steaming) and twisting, the leaves are cooled (cooling), rolled (1st rolling), first drying (1st drying), second rolling(2nd rolling), second drying (2nd drying) and separation (segregation).

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

Abstract: The method for preparing crumb used for producing chocolate comprises combining milk products, water and a mixture of sugar alcohols and edible fibers in a mixer, then heating the prepared mass to 60-80° C. at a pressure from 20 to 30 kPa for 60 minutes, holding for 15 minutes, cooling the prepared mass down to 60° C., drying at a pressure from 20 to 25 kPa and temperature of 60° C. for 30-35 minutes for achieving a moisture content from 0.5% to 5% wt %, and cooling for 60 minutes. The method for producing chocolate comprises mixing crumb and at least one component: cocoa products, butterfat, nut paste and filling fat, refining the produced mass, conching with the addition of at least one cocoa product and at least one emulsifier, tempering the produced mass, pouring the producing mass into molds. The composition of chocolate.

Abstract: The disclosure extends to methods, systems, and devices for producing a shaved ice or snow cone products and providing toppings thereto. The system may comprise an ice shaving or snow cone machine, a mobile edifice, and a topping dispenser attached to the mobile edifice.

Abstract: The present disclosure provides methods for improving accumulation of one or more polyunsaturated fatty acids in an animal through the use of a boosted feed composition comprising polyunsaturated fatty acids and a bacterial biomass (e.g., methylotrophic, methanotrophic, or both), wherein the animal that is fed and consumes the boosted feed composition accumulates the one or more polyunsaturated fatty acids more efficiently than when fed a reference feed composition lacking the bacterial biomass.

Abstract: A pet food product is provided in which the protein fraction thereof comprises micro-particulate, denatured whey protein isolate, wherein the whey protein isolate contains at least 90 wt % protein, and optionally, animal protein. If animal protein is present, it may not comprise protein derived from functional organs, and the protein fraction may desirably be formed into a homogenous matrix. Processes for making the pet food product are also provided.

Abstract: A comprehensive nutrition pet food that satisfies a nutritional food standard for a dog or a cat, the comprehensive nutrition pet including a unicellular organism ingredient containing astaxanthin and being free of meals, in which a content of the astaxanthin is 0.0012% to 0.0080% by mass, relative to a total amount of the comprehensive nutrition pet food, and an a* value of the comprehensive nutrition pet food in an L*a*b* color space is 8.0 to 20.

Abstract: A specific type of digestibility in a companion animal can be improved by adjusting the diet of the animal to increase the amount of a compound which positively or negatively modulates the specific type of digestibility or adjusting the diet of the animal to decrease the amount of a compound which positively or negatively modulates the specific type of digestibility. The specific type of digestibility can be one or more of organic matter digestibility, dry matter digestibility, fiber digestibility, energy digestibility, fat digestibility, or protein digestibility.

Abstract: A formulation of powdered sweet lime fruit juice with enhanced real fruit content and stability is provided. Also provided is a process for preparation of stable dried powdered sweet lime fruit juice wherein maximum fruit content with natural nutritional components has been retained.

Abstract: A flavoring mixture, comprising (i) one or more sweet-tasting substances, selected from the group of naturally occurring sweet-tasting substances and the physiologically compatible salts thereof without phyllodulcin and the physiologically compatible salts thereof, and (ii) phyllodulcin and/or one or more of the physiologically compatible salts thereof, wherein the ratio of the sucrose equivalence of the concentration of the substance or substances of group (i) to the sucrose equivalence of the concentration of the substance or substances of group (i) is ?2.

Abstract: A device for treatment by high frequency sound waves that has at least one enclosure and at least one ultrasound transducer and methods for cleaning foodstuffs in the device. The waves produced by the ultrasound transducer in the enclosure filled with a cleaning liquid have a frequency greater than 100 kHz, preferably greater than 200 kHz.

Abstract: A method is provided for operating an active controlled atmosphere (CA) system to regulate the atmosphere in a cargo storage space. The controlled atmosphere system comprises: a plurality of gas exchange modules, each being operable to vary the level of a respective component gas in the cargo storage space, and/or at least one gas exchange module operable in a plurality of different modes to vary the level of a respective component gas in the cargo storage space; and a control module configured to control operation of each gas exchange module according to a plurality of different predetermined atmospheric control logics. Each atmospheric control logic defines operational gas exchange modules and/or operational modes for use over respective operational ranges of atmospheric conditions, and each atmospheric control logic is configured to cause operation of a different combination of gas exchange modules and/or modes over a comparable operational range, independently of any setpoints for gas component levels.

Abstract: An apparatus and a method of defrosting frozen items, is provided. The apparatus and method utilizes a fluid flow system and method, such as a fluid-push/pull system in which generally an entire volume of fluid is pushed or pulled through a cavity in which frozen items are located and/or a continuous motion system in which fluid is circulated within a fluid tank of the system.

Abstract: The present disclosure relates to a hardening inhibitor of brine-containing noodles or a brine-containing wonton wrapper including an ?-amino acid, a ?-amino acid, or a ?-amino acid, or a salt thereof.

Abstract: Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the liquid egg composition is flowable at 35° F. with solid food inclusions, wherein at least 50% of the solid food inclusions have a longest dimension size of from 0.6 to 12 cm. At least about 50% of the solid food inclusions are at a temperature of less than 34° F. at the time of mixing. The resulting extrudable egg-based matrix comprises from 50 wt % to 90 wt % of the solid food inclusions, and is formed into a predetermined shape to provide a shaped, ready-to-cook or ready-to-eat egg product that is self-supporting for at least two minutes at an ambient temperature of 40° F. The shaped, ready-to-cook egg product may then be cooked.

Abstract: The present invention relates to a food or beverage having enhanced sweetness exhibited by a sugar and a sweetener, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage.

Abstract: The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry.

Abstract: The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry.

Abstract: The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry.

Abstract: A liquid or semisolid emulsion seasoning may include fine food particles comprising dietary fibers, a fat or oil, an organic acid, and a food-derived emulsifier. The dietary fibers may include a water-soluble dietary fiber and a water-insoluble dietary fiber. The emulsion seasoning may contain the dietary fibers in a total amount of 0.8% to 23% by mass. The fine food particles may have a modal diameter of 0.3 ?m to 115 ?m, and the emulsion seasoning may have a water content of 20% by mass or more.

Abstract: Nutritional tablets and methods of making nutritional tablets are provided. The nutritional tablets include a compressed nutritional powder that includes protein, carbohydrate, fat, and 0.15% to 6% by weight of a flow agent based on the weight of the nutritional tablet. The nutritional tablet has a hardness of no more than 14 N and a surface polarity of greater than 30.5%.

Abstract: These delicious and nutritious legume protein treats have natural plant protein that provides the building blocks for healthy muscles and tissues. Fiber is beneficial for weight loss, these treats are loaded with fiber, and other nutritional benefits.

Abstract: Disclosed is a coffee bean temperature detection device, including an accommodation tube, with two opposite openings, and the opening facing the bean in use is a first opening, and the other opening facing away from the bean is a second opening; a fixing element is fixedly arranged in the accommodation tube but does not contact the accommodation tube; a non-contact thermometer is located in the accommodation tube and fixedly arranged on a surface of the fixing element facing the first opening, with the non-contact thermometer facing the first opening and not in contact with the accommodation tube; and a blowing device is fixedly arranged at end of the second opening, and the blowing device blows in a direction towards the non-contact thermometer.

Abstract: The present invention discloses a device and method for peeling beans and separating the hulls from the peeled beans. The device for peeling beans comprising a rough disc (3) in a bowl (2), driven by an electric motor (1), to abrasively impact beans in water.

Abstract: A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer includes a hydrophilic powder and a source of fat. The center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer. A composition of the barrier layer is different than a composition of the center and a composition of the outer layer.

Abstract: A system for dispensing toppings onto a topping vehicle may include a hopper platform, hoppers, a retaining plate, a blade, and a hopper-advancing pin. The hoppers each include a hopper bracket slidably engaging the hopper platform. The blade is mounted on the retaining plate and may reciprocate relative to the retaining plate. The hopper-advancing pin is movable relative to the hoppers between deployed and stowed positions. The hopper-advancing pin may engage one of the hopper brackets in the deployed position such that movement of the retaining plate between retracted and extended positions causes movement of the hopper bracket and a respective hopper along a length of the hopper platform. The hopper-advancing pin may be disengaged from the hopper brackets in the deployed position to allow movement of the retaining plate between the retracted and extended positions without causing movement of the hopper brackets.

Abstract: The present invention relates to a process for preparing an edible foodstuff from food industry waste stream byproducts. This process involves the steps of: (i) combining, in an extruder, an extrusion formulation comprising a first food byproduct and at least one additional ingredient; (ii) introducing supercritical carbon dioxide (SC—CO2) into the extruder to mix with the first food byproduct and the at least one additional ingredient; and (iii) producing an edible foodstuff containing the first food byproduct and the at least one additional ingredient, where the edible foodstuff comprises an extrudate prepared under supercritical fluid extrusion (SCFX) conditions. The present invention also relates to a process for preparing an edible foodstuff from a protein concentrate. The present invention further relates to edible foodstuffs produced by the various processes disclosed herein.

Abstract: The invention relates to a reconstituted plant leaf comprising plant fibres and a plant extract other than the tobacco plant suitable for devices that heat tobacco without burning it.

Abstract: A device for changing operative portions for tobacco industry machines including a receiving portion made in a structural part of a tobacco industry machine; a plug member attached to an operative portion of the tobacco industry machine, a locking member, housed in the structural part of the machine and configured to adopt a locked position, where it locks the plug member in the receiving portion, and a released position, where it releases the plug member from the receiving portion and actuating means acting on the locking member at least to move the locking member from the locked position to the released position.

Abstract: A modular apparatus is configured to cause received rods of smokable material to undergo a first sequence of operations. The modular apparatus can be reconfigured so as to cause received rods of smokable material to undergo a second sequence of operations, different to the first sequence of operations. The first and second sequences of operations respectively form at least part of first and second processes for assembling smoking articles, each smoking article comprising one of said rods of smokable material, which is smoked in use.

Abstract: A product rod comprising a plurality of individual tobacco smoke filters or filter elements abutted end to end; and a wrapper engaged around the plurality of filters or filter elements, the wrapper including perforations.

Abstract: A smokeless cigarette having a decreased vapor temperature and preventing the heat-caused collapse of a cigarette holder comprises a filter tip, a heat-resistant hollow section and a tobacco section sequentially connected, wherein the heat-resistant hollow section consists of a heat-resistant hollow section cover and a heat-resistant hollow section hollow layer. The heat-resistant hollow section is made by rolling a high-temperature resistant material into a hollow tubular structure; the high-temperature resistant material forms the heat-resistant hollow section cover. The heat-resistant hollow section hollow layer is a cavity structure formed and surrounded by the heat-resistant hollow section cover. An inner layer of the heat-resistant hollow section cover is coated with a layer of phase-change heat-absorbing material, or the heat-resistant hollow section hollow layer is filled with a phase-change heat-absorbing material.

Abstract: An aerosol-generating article is provided, including an aerosol-forming substrate; and a hollow tubular support element including fibrous filtration material and being disposed immediately downstream of the aerosol-forming substrate, the hollow tubular support element defining an opening configured to allow aerosol to flow from the aerosol-forming substrate towards a mouth end of the aerosol-generating article, and at least a portion of the fibrous filtration material of the hollow tubular support element inwardly projects into the opening and defines at least one internal projection.

Abstract: A shisha device includes a vessel, an aerosol-generating element in fluid communication with the vessel, and a chamber between the vessel and the aerosol-generating element. The chamber is in fluid communication with the vessel and the aerosol-generating element. The chamber comprises an inlet configured to accelerate air containing aerosol that flows through the inlet from the aerosol-generating element. The chamber may include a main chamber in fluid communication with the inlet. The main chamber may be sized and shaped to allow deceleration of the aerosol in the main chamber when the aerosol exits the inlet and enters the main chamber.

Abstract: A heating apparatus for heating a cavity inside a chamber. The apparatus may include a first heater at the bottom of the chamber, a second heater at the top of the chamber, at least one air inlet connected to the chamber; and at least one air outlet connected to the chamber.

Abstract: A cutter assembly for cutting a cigar or any other type of rolled or compacted smoking product. The cutter assembly includes a housing having a size and shape to receive and/or retain at least a portion of a motor and/or a cutter assembly therein. Drivingly connected to the motor is an output shaft. At least a portion of the cutter assembly is connected to or integrally formed as part of the output shaft. The cutter assembly is operably configured to cut and/or remove at least a portion of the cigar, the rolled smoking product, and/or the compacted smoking product as needed by the user.

Abstract: A software-controlled alternative nicotine/THC delivery device. A processor determines instructions for providing a first inhalation containing a first vaporizable solution and a second inhalation containing a second vaporizable solution (the first vaporizable solution comprising a first substance, the second vaporizable solution comprising a second substance and not the first substance), provides a plurality of inhalations from an alternative nicotine/THC delivery device, receives user input regarding the delivery of the first vaporizable solution and the second vaporizable solution, and modifies the instructions for providing the inhalations from the alternative nicotine/THC delivery device based on the user input.

Abstract: A cartridge for use in a vapor provision system includes an inner container holding a reservoir of fluid to be vaporized, and an outer housing having a mouthpiece formed therein, wherein the outer housing extends in a longitudinal direction along the outside of the inner container for at least a substantial portion of the inner container. The inner container and outer housing are provided with a latch mechanism to retain the inner container within the outer housing.

Abstract: An electronic smoking device, comprising a capillary buffer having a first end, a second end, a capillary buffer portion between the first end and a second end, and an vapor channel and a liquid conduit formed between first end and the second end and through the capillary buffer portion; the capillary buffer portion is operable to receive under capillary effect excessive liquid from the liquid supply.

Abstract: A device capable of automatically igniting or heating a cigarette includes a heat source system, a control system, and the openable and closeable top cover. The heat source system includes the electric heating chamber and the igniter. The igniter includes the electric heating element. The electric heating chamber includes at least one pair of light passing holes of the electric heating chamber. The control system includes the control circuit board, the mechanical switch, the mode switching switch, the infrared light source, the light sensing switch, and the device main circuit switch. The mechanical switch controls the top cover to be opened or closed and controls the device main circuit switch to be turned on or off. The mode switching switch is used for switching between an operation of the igniter and an operation of the electric heating chamber.

Abstract: An atomizing device includes an atomizer, a puff sensor and an airflow passage. A transfer passage is defined in the atomizer, and two end portions of the airflow passage are respectively fluidly communicated with the transfer passage and the puff sensor. The airflow passage comprises a bending section, which is configured to prevent liquid in the atomizer from flowing to the puff sensor. With the bending section, liquid is difficult to reach the puff sensor even if it flows into the main body, therefore the safety and the service life of the atomizing device are improved.

Abstract: A method for obtaining the intake quantity of a target substance and an electronic device. The method includes: obtaining consumption information of a carrier within a statistical period, the consumption information including at least one of a first consumption quantity of the carrier within the statistical period, a second consumption quantity of the carrier within a valid time period during a single intake, and a third consumption quantity of the carrier within each unit time period in the valid time period; and obtaining the intake quantity of the target substance within the statistical period according to the consumption information and the content of the target substance in the carrier. The present invention has a reference effect during smoking quitting of a user by using an electronic cigarette, and can help the user actively stop smoking.

Abstract: The invention relates to an electronic cigarette product, comprising a housing having a mouth end, at least one air inlet opening, and an air channel extending in the housing between the at least one air inlet opening and the mouth end, a liquid reservoir, an electrical energy store, and an adding device connected to the liquid reservoir for generating vapor and/or aerosol from liquid extracted from the liquid reservoir, and adding the vapor and/or aerosol to an air flow flowing in the air channel. The adding device is at least partly a micro-system unit.

Abstract: A selectively activate-able heating-element system for use with cannabis, tobacco, and e-cig inhalation devices and housings. The selectively activate-able heating-element system includes two-or-more heating-elements, each connected to a ‘multi-heating-element circuit-switching-element.’ The ‘multi-heating-element circuit-switching-element’ in simplest form may be a 2 way switch, 3 way switch, 4 way switch, 5 way switch, 6 way switch, 2 or more momentary push buttons, 3 or more momentary pushbuttons, or any other compatible types of user input-able component options, for example, a rotary encoder, graphical user interface operably connected to an integrated circuit and so on.

Abstract: Aspects herein are directed to a sock having a plurality of toe-anchor knit courses that form a toe anchor that divides a toe-end opening of the sock into a first toe-end opening and a second toe-end opening by extending across the toe-end opening from a dorsal portion of the toe-end opening to a plantar portion of the toe-end opening. The toe-anchor knit courses are integrally knit with the sock body.

Abstract: Aspects herein are directed to a sock having an integrally knit, two-layered tab positioned interior to a collar of the sock, where the collar defines an opening for a wearer's foot. By positioning the tab interior to the collar, the tab can be used to assist the wearer in donning and/or doffing the sock by acting as the primary structure by which the wearer pulls an elastic collar around the wearer's foot when donning the sock.

Abstract: A sock with zones of varying numbers of layers is formed as a single tube on a circular knitting machine. At least one end of the tube is doubled back over a portion of the remainder of the tube to form a double layer first zone. The sock further includes a single layer zone adjacent to the double layer first zone, where no such folding occurs. Optionally, a second end of the tube may also be folded to create a third zone having two layers of material.