Abstract: An antibacterial composition is provided. The antibacterial composition includes a lignin, a solvent, and a silane compound. The lignin is dispersed in the solvent, and the silane compound is dispersed in the solvent. The antibacterial composition further includes an alkaline compound so that the pH of the antibacterial composition is greater than 7. The weight ratio of the lignin to the solvent is between 1:5 to 1:20, and the weight ratio of the lignin to the silane compound is between 50:1 to 200:1. In addition, an antibacterial structure is also provided.

Abstract: A sandwiching device for creating pocket sandwich-type food, the sandwiching device having a punch, a die to work with the punch to cut foodstuff, and a sealer seated within the die to seal the foodstuff while being cut with the punch and die. The punch can be lowered to press against the die and the sealer. When the foodstuff is placed on the die, pressing the punch against the die and the sealer simultaneously cuts the crust off the foodstuff while sealing the edges to create a pocket sandwich. To facilitate the sealing, the perimeter edge of the sealer may have a scalloped edge.

Abstract: A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate, (2) at least 0.1 and preferably at least mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt, and (3) optionally an acidulant, wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution. In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.

Abstract: The present invention provides wheat flour flavoring that can be shaken out in a small amount from a shaker-type container and that makes separation of a wheat flour component and a powdered flavoring component from each other difficult in the container. Also, the present invention provides packed wheat flour flavoring comprising a container and wheat flour flavoring packed in the container, wherein the wheat flour flavoring is a powder mixture comprising wheat flour and powdered flavoring has an angle of repose of 33 to 54 degrees and the container is a shaker-type container having one or more shaker holes with a maximum width of 2 to 20 mm.

Abstract: An interlocking baked food brick maker has an electric heating element and an interlocking baked food brick mold. The interlocking baked food brick mold has stud cavities on a bottom plate and recess projections on a top plate so that it makes interlocking baked food bricks that have studs on top and matching recesses on the bottom. The studs of one interlocking baked food brick fit into the recesses of another interlocking baked food brick so that multiple interlocking baked food bricks can be joined together to form a structure.

Abstract: A method for processing an intact animal carcass comprises submerging a bled animal carcass in scalding water for at least 20 seconds to produce a scalded animal carcass, de-hairing the scalded animal carcass to produce a de-haired animal carcass, suspending the de-haired animal carcass, burning an epidermal layer of the de-haired animal carcass while suspended so that a majority of the epidermal layer is charred so as to produce a burnt animal carcass, pressure washing the burnt animal carcass to produce a pressure-washed animal carcass, eviscerating the pressure-washed animal carcass to produce an eviscerated animal carcass, internally washing the eviscerated animal carcass to produce an internally washed animal carcass, and chilling the internally washed animal carcass to a temperature of between 0 degrees Celsius and about 4 degrees Celsius to produce a chilled animal carcass.

Abstract: A method and apparatus for filleting fish to produce high yielding fillets from relatively short bodied fish in the size range of about 600 grams to about 3.5 kilograms dependent on species. The method and apparatus are designed to be capable of handling salmon, tilapia, trout, arctic char, barramundi, snappers, walleye pike, striped bass and similar species where the rib follows the contour of the belly cavity. Further, the method and apparatus incorporate belly opening and eviscerating components prior to subjecting the fish to a backbone removal system so that the fish need only be headed, but not gutted, before introduction into the machine.

Abstract: An automatic removal method of a shrimp line completes the automatic removal of the shrimp line based on a recognition system, a control system, a feed system, a detection device, a loading device and an auxiliary device. Firstly, by adopting a method of photographic contrast, in a moving process of a shrimp to be treated on a device, a photographing mechanism can take candid photographs according to a preset feature picture, and then controls the track of a tool to remove a shrimp line to complete the purpose of automatically removing the shrimp line. The method has small manual operation, high automation, safe operation, high integration degree of the device, portability, and good removal efficiency of the shrimp line, and is suitable for family meals and table food in restaurants.

Abstract: The method for treating the atmosphere of a storage in a closed chamber of plant products leads to relative humidity levels greater than 99%, wherein the process comprises at least one step of contacting the atmosphere with a flow of liquid by circulation in a packing. The atmosphere is moistened with water vapor at room temperature until saturation of air.

Abstract: The present disclosure is directed to the prevention of spoilage of agricultural products (e.g., tuberous roots such as cassava roots). The disclosure teaches the use of a sulfur-donating compound (e.g., a thiosulfate salt such as sodium thiosulfate) to enable the agricultural product to scavenge endogenously-produced HCN, prevent the buildup of reactive oxygen species, prevent the buildup of insoluble byproducts, and/or prevent the loss of starch from the agricultural product.

Abstract: Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.

Abstract: The invention discloses a method for producing a deodorized goat/sheep milk, which method comprises purifying fresh goat/sheep milk or goat/sheep full cream, wherein the material is subjected to a carbon dioxide treatment during the purification, and the carbon dioxide treatment comprises: introducing carbon dioxide into the material, then refrigerating the material, and removing carbon dioxide. The producing method of the invention is simple, and has a good effect of removing muttony odor of goat/sheep milk. The present invention also discloses a deodorized goat/sheep milk and a deodorized goat/sheep milk product.

Abstract: In a preparation step, raw material milk is prepared. In a lactose degradation step, lactose included in the prepared raw material milk is degraded using a lactose degrading enzyme until a lactose degradation rate becomes not less than 75%. In a fermentation step, a lactic acid bacterium is added to the raw material milk in which lactose is degraded such that the lactose degradation rate is not less than 75%, and the raw material milk to which the lactic acid bacterium is added is fermented. The lactic degradation rate in the fermented milk produced by this production method of fermented milk is 100%.

Abstract: Food products and systems and methods for their production involve subjecting pasteurized milk to a concentration process thereby forming liquid concentrated milk, then fermenting the liquid concentrated milk to form a fermented concentrated milk product. The fermented concentrated milk product is combined with a liquid emulsifying agent, thereby forming a food product. The food product is formed without the fermented concentrated milk product and the food product reaching a temperature of 145° F.

Abstract: Systems and methods for filtering dairy may filter milk with a wide-pore filter to produce a wide-pore retentate and a wide-pore permeate, wherein the wide-pore retentate may comprise casein and beta-lactoglobulin. The systems and methods may further ultra-filter the wide-pore permeate to produce an ultra-filtered retentate and an ultra-filtered permeate, wherein the ultra-filtered retentate comprises alpha-lactalbumin. The systems and methods may further nano-filter the ultra-filtered permeate to produce a nano-filtered retentate and a nano-filtered permeate, wherein the nano-filtered retentate comprises lactose. The systems and methods may further perform reverse osmosis (RO) on the nano-filtered permeate to produce a reverse osmosis retentate and a reverse osmosis permeate.

Abstract: The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.

Abstract: Edible formulations are provided that include an aqueous component, a lipid component including a triglyceride, and a cannabis-derived oil. The edible formulation can be in the form of an emulsion having a continuous phase including the aqueous component and a dispersed phase including the lipid component and the cannabis-derived oil. Upon whipping or dispensing the edible formulation from a pressurized container, the edible formulation can take the form of a colloid having a continuous phase including the edible formulation and a dispersed phase including a gas. Dairy and nondairy whipped cream products can be provided thereby that exhibit antioxidant properties, provide relaxing and calming effects, and have improved mouthfeel, emulsification properties, and creaminess.

Abstract: The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C.

Abstract: A stirring unit of a machine for making liquid or semi-liquid food products, including: a first base element rotatable about a first axis and having a plurality of first mixing vanes and a plurality of scraping appendages connected to the mixing vanes; a first actuator, connected to the base element to set it in rotation about the first axis, a second base element rotatable about a second axis and having a second mixing vane; a processing container forming a processing chamber for processing a base product and in which the first base element and the second base element are mounted; a second actuator, connected to the second base element to rotate it, the first base element and the second base element being configured to rotate independently of each other and the first actuator and the second actuator being configured to be activated independently of each other.

Abstract: Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. In some embodiments, the device can include a squeezable chamber configured to store at least a portion of the fluid substance. A flange can be connected at a first end to the squeezable chamber. The flange can define a cavity in fluid communication with an interior of the squeezable chamber such that, when the squeezable chamber is squeezed by a user, the fluid substance is driven from the squeezable chamber and through at least a portion of the cavity defined by the flange. In some embodiments, one or more optical emitters can be coupled with the device.

Abstract: Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Abstract: Method for operating a tunnel pasteuriser with a plurality of sequentially successive treatment zones, wherein containers with a product packed therein are transported by means of a conveying device through the treatment zones and in so doing are heated with treatment media having different actual media temperatures, are pasteurized and preferably then cooled again, wherein the actual media temperatures are detected by a control unit and compared with target media temperatures, and wherein heating and/or cooling devices are controlled based on the comparison, characterised in that during the treatment of the containers, initial values for an optimisation are formed from the actual media temperatures of the treatment zones, and the target media temperatures are determined by means of a prediction model for determining the expected degree of pasteurisation with the optimisation, such that at least a minimum degree of pasteurisation of the containers is achieved.

Abstract: A pressure-treated, partially fermented palm sap beverage is disclosed that has an alcohol content of about 4-6%, a total yeast and mold count of no more than about 50 CFU/g, a shelf-life of at least 9 days at about 20° C. and the characteristic flavor of freshly harvested toddy.

Abstract: A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

Abstract: The present disclosure discloses a rice conditioning process and a production method of instant rice, and belongs to the technical field of food processing. According to the present disclosure, rice conditioning pretreatment is realized on the basis of an instantaneous high-temperature fluidization technology, and a conditioning liquid containing compounded soft rice flour, edible oil and rice soup is prepared through a rice soup backfilling technology. A technology of rapid cooling for film forming is adopted to increase a water-retaining film on the surface of rice, so as to enhance the water-retaining property, viscoelasticity and luster of the rice. The method mainly includes the steps of rice washing and draining, conditioning, cooking, aseptic packaging and rapid cooling for film forming. According to the present disclosure, industrialized continuous production can be realized, and the obtained instant rice is sticky but not adhesive after being stored for 60 days, and has a good taste.

Abstract: A method for producing a marinated meat product having an extended shelf life and/or reduced microbial activity by vacuum tumbling meat pieces in the presence of at least one peroxycarboxylic acid. The meat pieces may be treated with the desired marinade at the same time as being treated with the at least one peroxycarboxylic acid or separately. The marinated meat pieces may be packaged in the presence of at least one peroxycarboxylic acid to extend the shelf-life of the marinated meat product.

Abstract: The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage products, particularly food, snack, and/or beverage products.

Abstract: Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

Abstract: Stable spray-dried particles are provided. The stable spray-dried particles include a water-soluble foodstuff matrix including from about 0.1% to about 60% emulsifier and from about 40% to about 99.9% filler, based on the total weight of the foodstuff matrix; and at least one active component encapsulated in the foodstuff matrix. The emulsifier is potato protein and the filler is selected from the group consisting of glucose syrup, soluble fibers and mixtures thereof.

Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: Described is a multi-mushroom mycelial compound and botanical mixture, formulated as a solid or liquid composition, and methods of using the composition having nutritional and mood enhancing properties. The mushroom composition can include cactus or cactus extract, and can be formulated as a solid or liquid form for ingestion by a patient in need of the benefit provided by the composition.

Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like.

Abstract: A produce cutting apparatus is utilized, among other things, for making single cuts in an elongated produce product to trim ends, segment the product into variable length segments, make fixed length segments, and cutting out undesirable portions of the produce product. Using a combination of a feed belt, sensor, radial cutter apparatus and programmable controller, the apparatus precisely locates each cut. The cutting blade makes a single cut with each rotation of the radial cutter apparatus. The apparatus may further have a piece removal system and a product holding system.

Abstract: The invention relates to a method for operating a centrifugal device. The invention furthermore relates to a centrifugal device. The centrifugal device is provided with a drum which can be driven at a variable speed of rotation, with a frame and with vibration dampers arranged between the frame and the drum. The invention furthermore relates to a computer program product.

Abstract: Systems, devices, and methods for harvesting one or more crops, such as fruits or nuts are disclosed. A two-piece harvester is disclosed that separates a crop from sticks, leaves, or other foreign debris. A receiver of the two-piece harvester may include a desticker that is configured to separate selected objects (such as fruits and nuts) that have fallen from a tree or otherwise been introduced from other objects (such as sticks, leaves, or other debris) that have fallen from the tree. The desticker may include a conveyor belt with openings sized to allow the selected objects to pass through and to prevent the other objects from passing through. The desticker may also include one or more impeders or agitators to move, shift, tumble, or jostle the objects being conveyed by the conveyor belt and thereby cause some objects to pass through the conveyor belt.

Abstract: The present invention discloses a method for producing a microencapsulated oil-and-fat, comprising microencapsulating the oil-and-fat, wherein materials are subjected to carbon dioxide treatment during the microencapsulation, and the carbon dioxide treatment comprises: introducing carbon dioxide into the materials, and then refrigerating the materials. The producing method of the invention is simple, effectively improves the embedding rate of the oil-and-fat in the microencapsulated oil-and-fat, improves the stability of the oil-and-fat, and can prolong the shelf-life of a corresponding final product. The present invention also discloses a microencapsulated oil-and-fat produced by the method.

Abstract: An oral product includes a body that is wholly receivable in an oral cavity. The body includes a mouth-stable polymer matrix, cellulosic fibers embedded in the mouth-stable polymer matrix, and nicotine or a derivative thereof dispersed in the mouth-stable polymer matrix. The oral product is adapted to release the nicotine or derivative thereof from the body when the body is received within the oral cavity and exposed to saliva.

Abstract: The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of nicotine and may have other benefits, e.g., lightening the color of the protein-enriched extracts. The methods generally include treatment with peracetic acid or hydrogen peroxide and filtrations. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the Nicotiana species, wherein the protein composition is characterized by relatively low nicotine content.

Abstract: The disclosure provides a method for improving the storage stability of a moist smokeless tobacco product configured for oral use, for example, a moist snuff tobacco product. The moist smokeless tobacco product includes a tobacco formulation containing a tobacco material. The method includes mixing the tobacco material with one or more antioxidants and one or more preservatives to form the tobacco formulation. The disclosure also provides a moist smokeless tobacco product incorporating a tobacco material and one or more antioxidants and one or more preservatives. Such moist smokeless tobacco products exhibit improved storage stability with respect to one or more characteristics such as nitrite, tobacco specific nitrosamine, organic acid, pH, and moisture content.

Abstract: A tobacco product reduces or mitigates some of the negative effects of tobacco consumption, particularly cancer development. The tobacco product contains (a) nicotine, (b) at least one of an isothiocyanate or isothiocyanate precursor, (c) myrosinase and (d) a synthetic isothiocyanate. The product can further include at least one of thymoquinone, resveratrol, synthetic vitamin C, thymoquinone resveratrol and a synthetic vitamin C.

Abstract: A system and method for incorporating and releasing a substance into a smokable element is provided. In one embodiment of the present invention, a smokable element (e.g., a cigarette) includes a first wrapper and a filler (e.g., tobacco, cannabis, etc.) encased by the first wrapper. A capsule is then embedded within a second wrapper and placed at least partially inside the first wrapper. The capsule may comprise a liquid (e.g., cannabinoids, terpenes, etc.) encased within a shell. By squeezing the first wrapper surrounding the capsule, the shell can be crushed (or broken open), releasing the liquid, thereby creating a “splash zone.” Vapors and/or smoke from the splash zone can then be inhaled by a user, enhancing the user's smoking experience.

Abstract: A cigarette is provided with the tobacco column portion adjacent the filter assembly encased by a heat shrink material whereby as the burn approaches the butt the heat shrink material begins to contract radially and compress the encased tobacco column restricting the air flow therethrough. This reduces the diameter of burning column adjacent the filter assembly and thus extinguishes or at least confines the remaining tobacco in the cigarette.

Abstract: An aerosol-generating article (10) comprising: an aerosol generating substrate (12); and a mouthpiece (14) disposed downstream of the aerosol-generating substrate (12). The mouthpiece (14) comprises a hollow tubular segment (24) at its downstream end defining a mouth end cavity (40). The hollow tubular segment (24) comprises a hollow tube (31) of crimped fibrous material, and a plurality of non-crimped fibers (35) extending along and affixed to the inner surface (311) of the hollow tube (31).

Abstract: A preformed cartridge includes a tube. The tube has a length and diameter. The length is greater than the diameter. A plant component is sized to fit within the tube. The plant component is formed from a hardened slurry. The plant component is securely lodged within the tube. The plant component is a plant slurry injected into the tube while wet or can be a plant slurry pre-hardened in a mold before mounting inside the herb tube. The plant component further includes a heater insertion opening and a flow channel. The heater insertion opening is in communication with a flow channel. The flow channel extends along the length of the tube, and the heater insertion opening is parallel to the flow channel.

Abstract: Provided is an aerosol generating article including a filter segment in which a channel is formed, the aerosol generating article including: a front-end filter segment arranged at an upstream end that is to be inserted into an aerosol generating device; a rear-end filter segment arranged at a downstream end that is to contact a mouth of a user; and a tobacco rod arranged between the front-end filter segment and the rear-end filter segment, wherein at least one filter segment of the front-end filter segment and the rear-end filter segment includes: at least one channel extending from the upstream end toward the downstream end; and a filter structure filtering out some components of aerosol, and wherein the at least one filter segment has a suction resistance corresponding to a ratio between a cross-sectional area of the at least one channel and a cross-sectional area of the filter structure.

Abstract: A method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax; solidifying the molten wax; and grinding the solidified molten wax into a plurality of flavorant particles. Another method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax, the molten wax having a melting temperature between about 50 ° C. to about 70 ° C.; and spray-chilling the molten wax into at least one solid flavorant particle, the solid flavorant particle having a diameter of between about 0.1 mm to about 2.0 mm.

Abstract: A water pipe has: a water chamber; a bowl or bowl connector; a hollow neck forming a mouthpiece; and a lid that seals both the mouthpiece and the bowl or bowl connector when the lid is in a closed position. A method of operating a water pipe includes assembling the lid in the closed position on the water pipe. A method of operating a water pipe includes, while the lid is out of the close position: combusting or vaporizing a smokable substance in the bowl to create smoke vapor; and drawing the smoke vapor through the water chamber and out the mouthpiece.

Abstract: A smoking apparatus or water pipe comprised of one or more hollow or tubular section openings connected by a butt seal. The butt seal is formed by affixing a ring magnet to the exit opening of one section and affixing a second ring magnet the entrance opening of a second section. When the sections are joined, the ring magnets form a watertight and airtight seal between the two openings such that the need for a flange or other similar structure and or additional seal is unnecessary to maintain the integrity of the joint. A second embodiment employs interconnect assemblies inserted into select ends of the glass fixtures in order to seal thereto with gaskets/sealing rings and to provide a flush face within which is embedded a ring magnet for magnetically interconnecting adjacent glass members.

Abstract: A method of using an aerosol-generating device having a reusable heating element and a battery to provide energy for heating the heating element is provided, the method including steps of: bringing the heating element into proximity to an aerosol-forming substrate; actuating the heating element through a first thermal cycle in which a temperature of the heating element is raised to a first temperature to heat the substrate sufficiently for an aerosol to be formed; removing the heating element from proximity to the substrate; docking the device in a docking station for recharging the battery; and when the device is docked in the docking station, actuating the heating element through a second thermal cycle in which the temperature of the heating element is raised to a second temperature, higher than the first temperature. An aerosol-generating device and an aerosol-generating system are also provided.