Abstract: The invention relates to a method for treating a food product by means of non-conventional resistive heating. The heating serves to treat sausage products in an intestine, such as Brühwurst (scalded sausage), hot dogs or similar food products. The respective food product is brought into contact with spaced-apart electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance AEG in relation to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighboring individual electrodes of the comb-like set of needles are each at a distance AEE from one another. The distance AEG is greater than or at most equal to the distance AEE.

Abstract: This method for producing fermented milk comprises: a starter inoculation step for inoculating a raw material milk with a starter to obtain a fermented milk base material; a fermentation step for fermenting the fermented milk base material to obtain a fermented milk; and a lactic acid bacteria addition step for adding lactic acid bacteria to the fermented milk.

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: The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels of bacteria, including Bacillus cereus. The resultant human milk can be further processed, used and/or sold.

Abstract: Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.

Abstract: The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.

Abstract: The present invention relates generally to the field of foams. One aspect of the invention provides a foam having a continuous lipid phase and a porosity of between 1 and 80% wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% the foam comprises gas bubbles having at least 50% of their surface occupied by crystals comprising triglycerides. Further aspects of the invention are a product comprising a foam and a process for forming a foam.

Abstract: A beverage precursor can include agglomerated particles including a coffee component, a dairy component, and a sweetener. A beverage capsule configured for use in a brew-on-demand beverage apparatus can contain a beverage precursor. A method of making a beverage can include contacting a beverage precursor with water or another liquid.

Abstract: A concentrated coffee extract powder (instant coffee) and a system for producing the same are disclosed which includes: selecting and preparing coffee beans by a predetermined quality guideline; receiving a coffee extract by inputting the coffee beans into a high-volume coffee brewing machine a high-volume coffee brewing machine having a plurality of percolation tanks whose fluid inter-communication is controlled by a a Boolen logic performed by a proportional integral derivative controller (PIDC) after receiving time, temperature, and pressure data from the plurality of percolation tanks so that the coffee extract is qualitatively constant in each of said plurality of percolation tanks; freezing the coffee extract mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen coffee extract blocks; and vacuum freezing the frozen coffee extract blocks using a convection current vacuum freeze drying apparatus.

Abstract: A frozen confection dispensing apparatus includes a refrigeration system. A variable frequency drive is connected to the refrigeration system. A beater motor is connected to the variable frequency drive. The variable frequency drive calculates the beater motor torque and regulates the refrigeration system activation. The variable frequency drive varies a speed and/or torque of the beater motor regulating a size of ice crystals and overrun of a frozen confection product.

Abstract: Provided are a method and a system for producing puree or paste that is less likely to separate or drip or for producing an ice confection, without compromising the flavors and colors of the ingredients. The producing method according to an embodiment of the present invention includes the following steps: (1) cutting fruit or a vegetable to have a certain size, (2) performing heat sterilization for a certain period of time in a low oxygen state in a superheated steam atmosphere at a certain temperature, and (3) processing the fruit or the vegetable into a puree or paste form using any one of a planetary centrifugal mixer, a millstone grinder, and a rotary cutter mixer, depending on the type of the fruit or the vegetable or the finished state of the puree or paste. Adding a stabilizer such as kudzu starch to the puree or paste thus produced to make an ice confection can provide an ice confection having unique texture, almost without dripping even when being melted.

Abstract: The present invention is directed to a foam comprising rapeseed protein isolate, a second protein selected from the group consisting of whey protein, casein or milk and water and a process for making the foam. Also disclosed are the use of the foam in food products and food products comprising the foam.

Abstract: The present invention relates to a process for treating flax (Linum usitatissimum) seeds with a view to improving their use as food, in particular for animals, characterized in that it comprises the following successive steps: a) Use of flax seeds provided that these seeds have a fat and/or omega-3 fatty acid content in excess of predefined values; and, only when the seeds are intended for feeding monogastric animals, a value for water retention capacity or a nutritional component of low value below predetermined values. b) Mixing, where there are at least two raw materials of different nature and/or quality and then fractionating, or fractionating and then mixing, said seeds from step a); c) Implementing a thermal step of preparation of the seeds from step b) with steam and/or a water-based liquid; d) Pressurizing the seed or mixture from step c) to a minimum pressure of 10 bars; and/or d1) Heating the seeds or the mixture from step d) or c) respectively.

Abstract: Compositions having surfactant and carbohydrate-degrading activity are produced from Bacillus subtilis strain 6A-1. The compositions include cultured plaque, exudate and fractions having such activity. Methods of producing the compositions and compositions which have increased surfactant and carbohydrate-degrading activity and increased biomass are provided. Proteins and nucleic acid molecules associated with same and methods of identifying compositions comprising the surfactant and carbohydrate-degrading activity are provided. Feeding the compositions to animals results in increased unsaturated and/or decreased saturated fatty acids in the animals and their food products and can also result in increased absorption and/or retention of dietary calcium by said animals.

Abstract: Embodiments of a composition comprising three or four Bacillus species selected from Bacillus amyloliquefaciens, Bacillus subtilis, Bacillus licheniformis and Bacillus coagulans are disclosed. The composition may further comprise, or be used in combination with, feed and/or feed supplements, including feed supplements comprising yucca, quillaja, silica, mineral clay, glucan, mannans, or combinations thereof. Also disclosed is a method of administering the composition and/or combination to animals, such as poultry.

Abstract: An emulsifier in powder form for animal feeds is described. A process for preparing the animal feed is also described.

Abstract: The present invention relates to improved formulations of propandiol mononitrate and derivatives thereof as well as to the production of such formulations.

Abstract: Described are compositions and methods relating to thermally-resistant wax matrix particles for enzyme encapsulation. The particles are well-suited for animal feed applications, particularly those involving steam pelleting.

Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in a defiber process stream by using two or more mechanical devices to separate the solids from the liquids based on density differences. The process produces animal feed products having a protein content ranging from approximately 45% to approximately 64%.

Abstract: To provide a novel technique whereby a lingering sticky feeling in the aftertaste of a beverage containing a high sweetness sweetener can be reduced. A beverage containing a high sweetness sweetener and a sugar alcohol, wherein the content of the sugar alcohol is 0.1-2.0 mass % relative to the beverage and the penetrance of the sugar alcohol contained in the beverage is less than 99.

Abstract: The present invention relates to a system (1) for process monitoring of the treatment of media (3), in particular a HACCP-compliant system (1) for the preservation of foods. In order to ensure and standardize successful treatment, system (1) comprises an electroporator (2) for treating a medium (3) with a pulsed electric field, at least one measuring device (4) for determining a change of a condition parameter of the medium (3) caused by the treatment with the pulsed electric field, and an evaluation device (5) for comparing the determined change of the condition parameter to a predetermined change target value and for outputting a warning signal once the difference between the determined change and the predetermined change target value exceeds a limit value.

Abstract: Systems and methods for packing solutions for oxygen-sensitive articles such as food, beverages, and pharmaceuticals, as well as biological samples and/or cultures are disclosed. In preferred systems and methods, oxygen is removed using a bi-enzymatic reaction sequence that recycles and depletes oxygen to extinction, preferably using an oxidase and a catalase as catalysts and a carbohydrate as co-substrate while at least one the enzymes is in a hydrogel or other polymeric formulation.

Abstract: A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

Abstract: Disclosed is an apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus comprises a vessel for receiving the foodstuff and for receiving the liquid for soaking the foodstuff within the vessel. The apparatus further comprises an amount determining system which is configured to determine an amount of the liquid and/or an amount of the foodstuff to be used for the soaking within the vessel and a pH adjusting system configured to perform an electrolysis of at least a portion of the liquid for adjusting a pH level of the liquid.

Abstract: The present invention provides an aqueous pigment-material solution which has excellent thermal stability and less fading particularly even under an acidic condition, a method for producing the same, and a blue-colored beverage. Provided are an aqueous pigment-material solution including a pigment material containing 20 mmol to 200 mmol of polycarboxylic acid having one or more hydroxy groups, in terms of carboxylic acid equivalent, per 1 g of phycocyanin, in which when both the phycocyanin and the polycarboxylic acid are added such that a color value represented by absorbance at 620 nm is 2.5 to 5, an optical density per 1 cm of an optical path length at 800 nm is 0.05 or lower at a hydrogen ion concentration (pH) of 3 or lower, a method for producing the aqueous pigment-material solution, and a blue-colored beverage.

Abstract: The disclosure discloses delicious low-glycemic index formula rice and its application, and belongs to the technical field of food. The low-GI formula rice comprises low-GI rice, rice and coarse cereals; the mass ratio of the low-GI rice to the rice to the coarse cereals is (3-5):(0-2):5; and the coarse cereals comprise 15-25 parts of mung beans, 8-15 parts of black rice, 10-15 parts of oat milled rice with embryo, 5-10 parts of black sticky rice and 3-10 parts of tartary buckwheat.

Abstract: The present invention is situated in the field of food technology. The invention more specifically relates to a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein component has been replaced by intact pulse protein. The invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk dessert substitute as well as methods for producing these.

Abstract: A method of producing a hot dog-like product that is flat and textured on both the exterior and cut face surface area of the product following slicing or cutting. This unique method of manufacturing a hot dog allows for a textured exterior made by producing the raw product in a flexible, permeable, casing that is covered with netting or other material to produce a texture on the exterior surface of the product. This is then stripped off using another process of coating the casing with an easy peel spray that allows the casing to be removed leaving a smooth hot dog like exterior surface. When the log is cut, we utilize a second unique process of cutting it with a textured blade to produce a textured surface area on either the top and/or bottom or both top and bottom of the product.

Abstract: The present disclosure relates to a process for making a honey product having a low water content as well as honey products obtained using the process. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

Abstract: Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl Stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A method for producing honey containing low molecular weight ginsenosides, includes steps of: washing ginseng; damaging epidermis of the ginseng; mixing the ginseng whose epidermis is damaged with honey to form a first mixture; heating the first mixture in a thermal bath; cooling the heated first mixture; separating the heated and cooled first mixture into honey and ginseng; cooling the separated ginseng to 0° C. to 6° C. and cooling the separated honey at room temperature, each cooled for 10 to 24 hours; mixing the cooled ginseng and honey again to form a second mixture; aging the second mixture at a low temperature; separating the low-temperature-aged second mixture into ginseng and honey; and aging the honey separated from the second mixture at a low temperature at least 12 hours.

Abstract: The invention relates to a composition comprising at least one specific mixture of molecules for use as a drug or nutritional product in the prevention and/or treatment of chronic inflammatory bowel diseases in humans or animals.

Abstract: Apparatus and methods for making puffed food products are disclosed. Embodiments of the innovative process may include two or more cycles of compression, baking, and expansion to convert raw ingredients into at least one intermediate food product before yielding a final food product. An exemplary apparatus for making such food products may include a control unit coupled to a driving system, a raw material supply system, and at least one heatable mold having at least one movable mold element connected to the driving system. The control unit may electronically control the raw material supply system to input ingredients into the heatable mold and cause the driving system to position the at least one moveable mold element to achieve the multiple cycles of compression, baking, and expansion.

Abstract: An object of the present invention is to provide a tobacco extract that, when utilized for a non-combustion type flavor inhaler, does not generate insoluble particles in a liquid mixture or the like, and can thereby suppress scorching at a heat source section and also suppress a change in smoke flavor. The present invention provides a tobacco extract produced by subjecting all or a portion of a tobacco plant body to steam distillation to obtain a fraction, subjecting the fraction to solvent extraction with a suitable organic solvent, and removing the organic solvent.

Abstract: The invention relates to inclusion of one or more sugars or isolated sugars in a smoking article.

Abstract: An exemplary smoking article including a smoking rod filled with a combination including tobacco filler material and cellulose filler material. The tobacco filler material and cellulose filler material can be arranged such that the constituent material particles are generally distributed throughout the smoking rod, the tobacco filler material at least partially surrounds the cellulose filler material along a length of the smoking rod, and/or the cellulose filler material particles have a higher concentration along a central axis of the smoking rod than the tobacco filler material particles.

Abstract: An aerosol-generating article for producing an inhalable aerosol when heated is provided, the aerosol-generating article including: a rod of aerosol-generating substrate, including: a plurality of elongate tubular elements of homogenised tobacco material assembled such that the plurality of elongate tubular elements extend in a longitudinal direction, and a wrapper circumscribing the plurality of elongate tubular elements, the plurality of elongate tubular elements being aligned substantially parallel to one another within the rod of aerosol-generating substrate.

Abstract: A sheet-type aerosol generating article includes at least two aerosol generating sheets each having aerosol generating material and an inductively heatable susceptor. The inductively heatable susceptor is positioned between the aerosol generating sheets and each of the aerosol generating sheets has an exposed surface. Methods for manufacturing sheet-type aerosol generating articles are also disclosed.

Abstract: An aerosol-generating article according to one embodiment includes a medium portion; a first hollow tube disposed to face a downstream end of the medium portion and including a first hollow; a cooling portion disposed next to a downstream side of the first hollow tube, including a second hollow tube including a second hollow having a diameter equal to or greater than a diameter of the first hollow and a cooling element; a filter portion disposed to face the downstream end of the cooling portion; and a wrapper wrapping at least a portion of the medium portion, the first hollow tube, the cooling portion, and the filter portion.

Abstract: An aerosol-generating article according to an embodiment may include a medium portion, a front end plug disposed to face an upstream end of the medium portion, and a filter portion disposed to face a downstream end of the medium portion, wherein the front end plug includes a channel extending from the upstream end to the downstream end.

Abstract: A bottle smoking device conversion kit is provided. The bottle smoking device conversion kit includes a body haying a protrusion extending from an upper side thereof. A recess is disposed in a lower side of the body, wherein the recess is dimensioned to secure a smokable item therein. The protrusion removably secures within an annular mouthpiece. A channel extends through the body and the protrusion. A blade is disposed on a distal end of the protrusion, wherein the blade is disposed about the channel.

Abstract: The present disclosure relates to aerosol delivery devices. The aerosol delivery devices may include a housing and a cartridge including an atomizer and a reservoir configured to contain an aerosol precursor composition. The cartridge may be configured to move relative to at least a portion of the housing between a retracted configuration and an extended configuration. Related assembly methods are also provided.

Abstract: Provided is an aerosol generating system including a holder configured to generate aerosol by heating a cigarette; and a cradle including an inner space into which the holder is inserted. The holder is configured to be tiltable with respect the cradle. The holder is inserted into the inner space of the cradle and then tilted to generate the aerosol.

Abstract: Provided is an aerosol generating system including a holder configured to generate aerosol by heating a cigarette; and a cradle including an inner space into which the holder is inserted. The holder is configured to be tiltable with respect the cradle. The holder is inserted into the inner space of the cradle and then tilted to generate the aerosol.

Abstract: An aerosol-generating system may include a cartridge, a heater section, and an aerosol-generating device. The cartridge may include a cartridge housing, a solid aerosol-forming substrate positioned within the cartridge housing, and a liquid aerosol-forming substrate positioned within the cartridge housing. The heater section is separate from the cartridge and includes an electric heater. The aerosol-generating device may include a device housing configured to receive the cartridge and a power supply for supplying electrical power to the electric heater. The power supply may be positioned within the device housing.

Abstract: Described is an aerosol provision device for generating aerosol to be inhaled by a user from a plurality of discrete aerosol generating areas each containing an aerosol generating component, the aerosol provision device including a mouthpiece from which a user inhales generated aerosol during use; a first flow pathway arranged to pass through a first aerosol generating area and fluidly connected to the mouthpiece; and a second flow pathway arranged to pass through a second aerosol generating area and fluidly connected to the mouthpiece, wherein the first and second flow pathways are each provided with a flow restriction member configured to vary the flow of air through the respective flow pathways based on the presence of an aerosol generating component in the respective aerosol generating areas in the device and/or a parameter associated with the respective aerosol generating component in the device.

Abstract: The e-vaping cartridge includes a first tube extending in a longitudinal direction, the first tube defining a first channel with a first end and a second end, a heater traversing a portion of the first end of the first channel, the heater being configured to heat a pre-vapor formulation to form a vapor, and a hydrogel spaced apart from the second end of the first channel, the hydrogel being a colloidal dispersion including at least one first flavorant.

Abstract: Vaporizer cooling systems are provided including an outer tubular member, an inner tubular member, and optionally an insert. The outer tubular member includes a first open end, a second open end, and a port positioned intermediate the first open end and the second open end, where the port provides fluid communication between an exterior and an interior of the outer tubular member. The inner tubular member includes a first open end and a second open end, where the inner tubular member is received within the outer tubular member so that the port provides fluid communication with the first open end of the outer tubular member without passing through the inner tubular member. The insert can be disposed within the inner tubular member and can have a helical portion. Such vaporizer cooling systems can be used to temper an amount of heated vapor passing therethrough.

Abstract: An electronic vaporizer device with a sealed, disposable, fillable cartridge is described, along with a method for refilling the cartridge. The electronic vaporizer includes a body which is held by the user and houses a battery. The body receives and couples with a cartridge with a reservoir for oil or other fluid to be vaporized. The cartridge also includes an atomizer which is powered by the battery via a connector terminal, a wick to provide oil to the atomizer from the oil reservoir, a vapor tube which transmits the vaporized oil to the user though a mouthpiece. In some embodiments, the user fills the reservoir of the cartridge by inserting a needle through a self-sealing septum. Further, the electronic vaporizer device includes a haptic device to provide haptic feedback to a user of the electronic vaporizer to communicate operating states of the electronic vaporizer.

Abstract: An aerosol generation system includes a tobacco medium accommodation portion and a moisturizer accommodation portion located at an upstream end or a downstream end of the tobacco medium accommodation portion. In addition, an aerosol generation system includes an aerosol generation device including an elongated cavity for accommodating the cigarette, a first heater for heating the tobacco medium accommodation portion, and a second heater for heating the moisturizer accommodation portion.