Abstract: Filleting apparatus cutting fish fillets from flank bones. The fish fillets been processed by a ventral knife assembly and a dorsal knife assembly. A conveying apparatus, transporting fish tail-first in transport direction, having an endlessly circulating transport conveyor with at least one transport saddle receiving/securing a fish, a flank knife assembly with two flank knife units, opposing each other on both sides of the transport conveyor in the region of a transport saddle guide. Each flank knife unit has a rotatably drivable circular knife and counter-surface arrangement Circular knife is arranged at a distance from the counter-surface arrangement to form a cutting gap and a control device moves flank knife units relative to the transport conveyor from standby position into working position and back. The counter-surface arrangements vary the size of the cutting gap controllably during the processing operation.

Abstract: The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O2)/carbon dioxide (CO2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).

Abstract: Disclosed is to composition for coating fruit and a method for coating fruit, by applying post-harvest to said fruit a coating composition containing a linear homopolymer or copolymer of vinyl alcohol and a polyol spacing agent. The post-harvest fruit exhibits enhanced gloss when coated with the composition compared to a fruit item which is not coated with the composition and/or slower weight loss compared to a fruit which is not coated with the composition.

Abstract: The present invention relates to a powdered creamer composition comprising plant protein having a specific median molecular weight, sodium bicarbonate and citric acid which has good sensorial properties and is stable when added to beverages such as coffee without the need for additional stabilisers.

Abstract: A compartmentalized water soluble beverage pod for facile beverage preparation includes a plurality of secondary shells that is coupled to a primary shell. The primary shell defines an interior space and each secondary shell defines an associated internal space. The primary shell and the plurality of secondary shells are water soluble. An associated substance, which comprises at least one of a beverage concentrate, a sweetening agent, a creamer concentrate, and a flavoring agent, is positioned in each of the interior space and the internal spaces. The primary shell and the plurality of secondary shells are configured to dissolve when positioned in water so that the associated substances are released to dissolve in the water to form a beverage.

Abstract: [Problem to be Solved] Provision of an oily confectionery having an excellent melting feeling in the mouth even when eaten in a frozen state. [Means to Solve the Problem] The oily confectionery containing oils and fats according to the present invention contains as the oils and fats, more than 60% by mass and 94.5% by mass or less of a medium chain triacylglycerol and 5% by mass or more and less than 40% by mass of a laurin-based fat.

Abstract: The present technical solution refers to food and confectionary industry. In particular, it refers to the method for cooking chocolate with processed buckwheat tea seeds based on original compositions and handcraft technology of production. The technical problem of this technical solution lies in production of a chocolate product that has a consistent quality, contains only natural ingredients and is enriched by both macro- and microelements. Such product also has useful properties for the consumers, ingenious taste and smell and gastronomical attractiveness in comparison with other existing types of chocolate.

Abstract: Disclosed herein are frozen consumable products containing a cannabinoid. The consumable products disclosed herein can be formulated as frozen desserts or as shelf-stable compositions that can be frozen prior to consumption. The consumable products contain live, active cultures of probiotic microorganisms or may contain spores of probiotic microorganisms. The consumable products have anti-inflammatory effects due to the presence of the cannabinoid but are non-narcotic. Further, the consumable products serve to enhance gut health due to the presence of probiotics. The consumable products are particularly useful for reducing the gastrointestinal side effects of chemotherapy.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat.

Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.

Abstract: Provided herein is a protein food product, such as a gummy composition, containing protein that optionally includes collagen protein, peptides and/or one or more amino acids or derivatives thereof, one or more gelling agents and optionally one or more flavouring agents, and/or one or more sweetening agents, in which the total protein content of the food product is at least about 8% by weight and the total lipid content is less than about 60% by weight. Methods of making and using said protein food product are also provided.

Abstract: A texturized food analogue production system includes a first heating element, a second heating element, and a pump. The pump may be configured for moving a dough into the first heating element and across the second heating element. The second heating element includes a microwave applicator. A method for heating and protein texturization of a meat or non-meat dough includes heating the dough to a first temperature in a first heating element using shear heating and heating the dough to a second temperature using microwaves emitted from a second heating element.

Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.

Abstract: The invention relates to the manufacture of food and food ingredients, more in particular to plant-based fibrous structures for use in vegan products such as meat analogs. Provided is a method for the manufacture of an edible protein-based fibrous structure, comprising contacting an aqueous solution of a non-denatured potato protein with a carboxy methyl cellulose (CMC) having a Mw of at least 150,000 Dalton (Da) to yield a fiber forming solution, which fiber forming solution has a total dry matter (TDM) content in the range of 0.5 to 15%, and wherein said contacting is performed in the pH range of 2 to 5 and while mixing thereby inducing the formation of a potato protein-based edible fibrous structure.

Abstract: An agent for improving a feed conversion rate, an agent for improving a survival rate, an agent for improving the number of eggs laid by an egg-laying hen, a method of giving these agents to animals, and a feed which can directly and significantly improve the productivity of livestock farms are provided. At least one effective ingredient selected from cysteine and cysteine derivatives is given to animals. The effective ingredient may be added to drinking water, or may be added to the feed. Examples of the cysteine and cysteine derivatives can include acetylcysteine (NAC), S-methyl-L-cysteine (SMC), cysteine malate, and acetylcysteine amide.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: An object of the present invention is to provide a tea beverage which comprises a chitosan but is prevented from getting cloudy. According to this invention, there is provided a non-fermented or semi-fermented tea beverage comprising a chitosan having a molecular weight of not more than 7 kDa at a concentration of not more than 200 ppm.

Abstract: The purpose of the present invention is to provide: a sparkling beverage having effervescence retainability; and a method for improving effervescence retainability of a sparkling beverage. The present invention provides a sparkling beverage which has a content of Reb. B of 6-45 ppm and a content of Reb. M of 600 ppm or less.

Abstract: Provided are a moisture control apparatus, a moisture control method, a program, a storage medium, a produced object, a product, an apparatus, and a facility that can improve the characteristics of an object through moisture control. In a moisture control apparatus according to one aspect of the present invention, a predetermined voltage or current including a DC component and/or an AC component is applied to at least one electrode that generates at least one of an electric field, a magnetic field, an electromagnetic field, electromagnetic waves, sound waves, and ultrasonic waves to achieve a bonded state of moisture elements in an object disposed to face the electrode, so that a property of the object is able to be improved.

Abstract: The present invention refers to a process for producing a nanoemulsion that consists of natural antioxidants encapsulated at a nanometric scale; the formulation of said product and its application for the preservation of different natural food products or derivatives, such as fresh or minimally processed fruits, vegetables and cereals and juices are disclosed. The formulation includes four main stages: (a) obtaining the natural antioxidants from fruit, vegetable and cereal waste; (b) encapsulation of the natural antioxidants; (c) formation of the nanoemulsion with natural antioxidants; and (d) cryodrying of the formed nanoemulsion.

Abstract: A method for producing a multi-slice bacon shingle is provided, comprising introducing a bulk meat product, such as a pork belly or other non-pork meat product, into a slicer; setting the slicer to control predetermined slicing parameters, namely blade speed, extent of overlap between adjacent bacon slices, and separation between successive bacon shingles; slicing the bulk meat product into bacon slices in accordance with the slicing parameters to produce a plurality of bacon shingles, wherein the adjacent bacon slices of each bacon shingle form a predetermined overlap between the adjacent bacon slices; and cooking the bacon shingles to a predetermined cook condition, wherein the adjacent bacon slices are caused to adhere to one another at the predetermined overlap.

Abstract: Provided herein are compositions and methods for reducing or inhibiting the release of noxious gases from food products that are capable of generating or emitting volatile lachrymatory agents. Aspects described herein relate to compositions including hydrogen peroxide and methods of using these compositions for reducing or inhibiting the generation of noxious gases or for reducing or inhibiting the release of noxious gases, and thereby for preventing or reducing lachrymatory responses in an individual.

Abstract: Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ?E*ab of the composition is less than 30% of the average variation of ?E*ab of a control composition after exposure of the composition and the control composition to a 400 to 765 W/m2 light source for a period of time. The composition may comprise an anthocyanin and a divalent ion source, wherein the composition exhibits a less than 20% change in the area beneath the reflectance colorimeter spectral curve of the composition from 430 nm to 530 nm measured over a period of time. In another aspect, a method of stabilizing a blue colorant is provided. The method may comprise combining a buffer, an anthocyanin, and a divalent ion source.

Abstract: Disclosed is a lycopene food colorant having a fresh-keeping function. The food colorant is prepared from the following raw materials in parts by weight: 1-3 parts of a lycopene crystal, 5-20 parts of an emulsifier, 0.5-5 parts of an antioxidant, 60-70 parts of glycerol, and 10-20 parts of water. The food colorant is prepared by mixing the raw materials and then emulsifying and grinding same. The granularity of the obtained lycopene colorant is moderate; the tone is suitable for coloring a minced fillet product; the lycopene colorant has high tinting strength, achieves a bright color, and has the effect of triggering myoglobin, so that the minced fillet product has a bright color and appears fresher; the lycopene colorant further has a fresh-keeping function and can kill some food microorganisms, so as to keep food fresh and prolong the shelf life.

Abstract: The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.

Abstract: Provided are methods of making high quality seaweed meal suitable for food applications. The method comprises the steps of cleaning the fresh, dried, or rehydrated red seaweed, pretreating the red seaweed with a salt under heat, and drying and grinding the treated red seaweed to obtain the seaweed meal. Optionally, the method comprises bleaching the red seaweed, and/or hydrolyzing the red seaweed with cellulase. The seaweed meal produced by the disclosed technology has a light color, good flavor and taste, good mouthfeel, high gelling capability, great stability, and ideal smoothness and slipperiness suitable for food applications.

Abstract: The present invention relates to a food composition, a process for the production of the food composition, a food composition producible by the method according to the invention, the use of the food composition and products comprising the food composition according to the invention.

Abstract: Gender specific synthetic nutritional compositions comprising lycopene in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nutritional systems comprising them.

Abstract: Methods and apparatus for validating wash processes and related operations for food processing, including preventing undesirable deviations in such food processing. One example method for validating a process for a food processing system generally includes: operating the food processing system on a food product according to the process, wherein the operating is performed for at least a validation period; measuring a process metric at multiple times during the validation period while the food processing system is operating according to the process, wherein the measuring generates a set of process metric measurements; and determining whether the process for the food processing system is valid, based on the set of process metric measurements.

Abstract: Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber and includes a curved back wall forming an air flow chamber. The angled axial fan enhances air flow around a product being processed on the conveyor belt. A heater employs shrouds and a series of baffle plates held together using a connecting pin to heat circulated air in a low-pressure area below the conveyor belt. Baffles in an upper chamber mix and direct heated, circulated air over the conveyed product.

Abstract: A bulk material processing system and method for operation of such a system is provided. In one example, the bulk material processing system may include a conveyor assembly including, a conveyor with a conveyor surface supporting a plurality of constituents of the bulk material received from a bulk material source and a motor configured to generate conveyor movement. The bulk material processing system also includes a heating assembly including a first heater configured to generate heat at a first heating zone on the conveyor surface, and a coating application assembly including a first coating source configured to provide a first liquid coating to a first spray nozzle configured to spray the first liquid coating onto a portion of the plurality of constituents of the bulk material in the first heating zone while the first heater is activated.

Abstract: The invention features tobacco compositions and methods of their use and manufacture. Compositions of the invention may be based on a variety of technologies. Technologies include films, tabs, shaped parts, gels, consumable units, insoluble matrices, and hollow shapes. In addition to tobacco, compositions may also contain flavors, colors, and other additives as described herein. Compositions may also be orally disintegrable. Exemplary compositions and methods of their manufacture are described herein.

Abstract: Apparatus and method for forming a tube of planar material suitable for use as a casing for a cigarette. In some embodiments, a cone is disposed within an interior chamber of a housing, the cone having an annular base and a tapered portion extending from the annular base. The tapered portion has a frusto-conically shaped outer surface. A body portion is attachable to the annular base of the cone to induce rotation of the cone with respect to the housing. Rotation of the cone enables wrapping of a planar material, such as a rolling paper or a blunt sheet, about the cone to form a hollow tube having a frusto-conical shape. In further embodiments, a grinder assembly presses organic smokable material through a screen to direct the material through the body portion and into the tube. Filter media can be incorporated into the tube as desired.

Abstract: A smoking article (1) having a mouthpiece (2) for drawing in a particle-loaded gas (3), the particle-loaded gas (3) being heated. To provide a smoking article in which the temperature of the gas, aerosol or humidity absorbed by the user of the smoking article is reduced, the smoking article has at least one cooling element (4) for cooling the particle-loaded gas (3), the particle-loaded gas (3) flowing through the cooling element (4) during the drawing-in action. The cooling element (4) has a cooling material (5), and the cooling element (4) carries out the cooling by an endothermic process of the cooling material (5), the endothermic process being activated by the heated particle-loaded gas.

Abstract: An aerosol-generating article (10) includes an aerosol forming substrate (20) and a filter (30) downstream of the substrate. The filter comprises filter material having filaments that are distributed throughout a transverse cross section of the filter. The filter comprises from about 7.5% by weight to about 11.5% by weight of plasticizer or from about 10.5% by weight to about 15% by weight of plasticizer. The filters may be hard, while maintaining suitable resistance to draw.

Abstract: An aerosol-generating article (10) includes an aerosol forming substrate (20) and a filter (30) downstream of the substrate. The aerosol-generating article has an average radial hardness of 95.5% or greater when measured around the filter. The filter has a resistance to draw of 70 mmWG or less.

Abstract: A method includes generating an aerosol by heating, without combusting, an aerosol generating substrate (300) in a shisha device (100). The method further includes introducing at least one aerosol condensation particle to an airflow path (103) of the shisha device. The airflow path (103) carries the aerosol generated by the aerosol generating substrate to an outlet (104) of the shisha device for delivery to a user.

Abstract: A breath activated vaporization adapter capable of connecting a vaporization cartridge to a water pipe, which allows the user to screw the vaporization cartridge into the adapter and insert the vaporization adapter into a water pipe and vaporize the vaporizable materials in the cartridge by breathing in to an opening on the water pipe thus providing additional filtration through the water submerged in the main body of the water pipe.

Abstract: A smokeless tobacco product includes smokeless tobacco and structural fibers. The structural fibers forming a network in which the smokeless tobacco is entangled. The structural fibers have a composition different from the smokeless tobacco. The tobacco-entangled fabric can have an overall oven volatiles content of at least 10 weight percent. In some embodiments, the structural fibers form a nonwoven network. In some embodiments, fibrous structures of the smokeless tobacco are entangled with the structural fibers.

Abstract: An aerosol generation device includes a removable pod that may include a solution to be atomized by the aerosol generation device. The pod includes a valve assembly that actuates once inserted into a corresponding aerosol generation device to place a solution contained within a reservoir of the pod in direct communication with a reservoir or an atomizer of the aerosol generation device without the need for wicking or capillary action. A mesh of the atomizer includes apertures that create a surface tension of the solution to prevent the solution from entering the airway of the aerosol generation device when not in use while facilitating atomization of the solution into the airway during use. The pod includes a security mechanism that authenticates to a corresponding aerosol generation device to preclude unauthorized use of the pod.

Abstract: A vapor-generating system includes a cartridge including a first vapor-forming substrate, the cartridge having an annular shape and at least one end configured to abut a flange and at least partially cover a device air inlet, and a vapor-generating device having an outer surface that defines the flange, the vapor-generating device being configured to be overlain by the cartridge such that the cartridge is coupled against the flange, the vapor-generating device including a liquid storage section containing a second vapor-forming substrate, the second vapor-forming substrate being a liquid substrate, and a power supply section, the liquid storage section being configured to removably attach to the power supply section such that at least one of the flange and the device air inlet are defined by outer surfaces of the liquid storage section and the power supply section.

Abstract: A vaporizer having a metallic outer casing includes an internal ceramic oven insulated using cotton, a polymer material and a surrounding air pocket. A cooling chamber between the oven and the mouthpiece reduces the temperature of the vapor produced by the high temperature vaporizing oven. An LED screen on the outer casing displays information to the user. A USB port is used to recharge the internal battery.

Abstract: Vaporization devices, systems, and methods with automated thermal profile control are disclosed. Thermal profile information for a particular vaporizable material is encoded to control the operation of the vaporizer. The thermal profile is defined by a plurality of set points specified by power/temperature setting for a specified time. The thermal profile may be configured to be applied during a single or multiple inhalations. A thermal profile recipe code containing thermal profile information associated with the vaporizer cartridge and/or vaporizable material contained therein may be used to control the thermal profile. The thermal profile information may be automatically read by or communicated to the vaporizer and used thereby to automatically control the vaporizer heating element to implement the desired thermal profile associated with the vaporization material.

Abstract: An element for an aerosol-generating system, a cartridge for an aerosol-generating system, and an aerosol-generating system, wherein the element, the cartridge and the aerosol-generating system each include a storage portion for storing an aerosol-forming substrate and a manually operated disabling mechanism for rendering the element, the cartridge, or the aerosol-generating system irreversibly inoperable. The element, the cartridge, and the aerosol-generating system may include an aerosol generator and one or more air passages. The disabling mechanism may be configured to render at least one of the storage portion, the aerosol generator, and the one or more air passages irreversibly inoperable.

Abstract: The present disclosure discloses an atomizing device of an electronic cigarette. The atomizing device includes a base including a juice storage cavity and an installation cavity, and an atomizing core component including a first part, a second part, and a juice guide hole that connects with an inner part of the atomizing core component. The atomizing core component is configured to be pre-installed on a first position on the base, and when the first part is inserted into the installation cavity, the second part protrudes outside of the base, and the juice guide hole can be covered by the base. The atomizing core component is configured to move to a second position on the base and the juice guide hole connects with the juice storage cavity when the second part of the atomizing core component is squeezed by an external force.

Abstract: A flavored vapor generator (100, 200, 300, 400) used for an electronic smoking apparatus (10) comprises a housing; a liquid retention material (155, 255) which is filled, soaked or immersed with a flavored liquid and received inside the housing; an electric heater (150, 350, 450) for heating the liquid retention material (155, 255) to generate flavored vapor; and a sensor (156, 356, 456) for monitoring soaking or wetness conditions of the liquid retention material (155, 255) and providing signals for determining whether the flavored liquid in the liquid retention material (155, 255) is exhausted or almost exhausted.

Abstract: The method includes supporting at least one first heater, and at least partially supporting at least one portion of at least one first wick, using a support plate in an e-vaping section, configuring the at least one first wick to transfer a pre-vapor formulation from a reservoir to the at least one first heater, forming an electrical connection between the at least one first heater and a terminal that is electrically connectable to a power supply, and positioning the support plate nearer a downstream end than an upstream end of the reservoir relative to a normal direction of airflow through the e-vaping section during use, a major surface of the support plate being transverse to the normal direction of airflow.

Abstract: An induction heating assembly for a vapour generating device includes an induction coil and a heating compartment arranged to receive an induction heatable cartridge. A first electromagnetic shield layer is arranged outward of the induction coil and a second electromagnetic shield layer is arranged outward of the first electromagnetic shield layer. The first and second electromagnetic shield layers differ in one or both of their electrical conductivity and their magnetic permeability.

Abstract: According to an exemplary embodiment, provided is an aerosol generating device including a body portion comprising a vaporizer configured to generate aerosol by heating a liquid composition; and one or more air flow paths configured to cause the generated aerosol to pass through a cigarette and be discharged to outside; and a cover coupled to the body portion and comprising a plurality of passages comprising a first passage and a second passage which are independent from each other and guide air to an entrance of the vaporizer along at least part of a surface of the body portion.