Abstract: An object of the present invention is to provide an aqueous suspension concentrate comprising mefentrifluconazole, which is excellent in pourability from a container, hardly precipitates during storage, and is inhibited from being separated. An aqueous suspension comprising mefentrifluconazole, a surfactant, and water and having a loss tangent tan ? of 0.5 to 0.7.

Abstract: An object of the present invention is to provide an aqueous suspension concentrate comprising mefentrifluconazole, which hardly precipitates during storage and is inhibited from being separated. An aqueous suspension comprising mefentrifluconazole, one or more surfactants selected from anionic surfactants and nonionic surfactants, and water, and having a zeta potential of ?48 to ?80 mV.

Abstract: An object of the present invention is to provide an aqueous suspension concentrate comprising mefentrifluconazole, which hardly precipitates during storage and is inhibited from being separated. An aqueous suspension comprising mefentrifluconazole, one or more surfactants selected from anionic surfactants and nonionic surfactants, and water, and having a zeta potential of ?48 to ?80 mV.

Abstract: Compounds of general formula (I), isomers, salts, or hydrates thereof. Herbicide compositions including: at least one compound of general formula (I); at least one solvent and/or at least one diluent; and, optionally, at least one agronomically acceptable excipient.

Abstract: An organic/oil mixture used in an emulsion to form micro-capsules of the present disclosure. The organic/oil mixture includes abamectin; a non-polar solvent having a polarity (P) value of a Hansen solubility parameter of 0 to 3; a polar solvent of Formula (I): where R1 is a C1 to C15 alkyl; R2 is either H or a C1 to C8 alkyl; R3 is a C1 to C15 alkylene; and R4 is a C1 to C15 alkyl, where a sum of carbons in the R1, R2, R4 alkyls and R3 alkylene is 8 to 30; and 2.5 to 20 wt. % of an isocyanate, where each wt. % is based on the total weight of the organic/oil mixture and the sum of the wt. % of the abamectin, the non-polar solvent, the polar solvent and the isocyanate totals 100 wt. %.

Abstract: The present specification discloses a composition comprising, consisting essentially of, or consisting of hypochlorous acid or free available chlorine and one or more disinfectants, a composition comprising, consisting essentially of, or consisting of hypochlorous acid or free available chlorine, one or more disinfectants and one or more surfactants, a composition comprising, consisting essentially of, or consisting of hypochlorous acid or free available chlorine and one or more surfactants, a composition comprising, consisting essentially of, or consisting of one or more guanide-containing compound and one or more alcohols, kits comprising, consisting essentially of, or consisting of a disclosed composition, as well as methods and uses to clean, disinfect and/or sterilize a device using such compositions, methods and uses to clean, disinfect and/or sterilize a surface area using such compositions, methods and uses to clean, disinfect and/or sterilize a microbial infection in an individual using such composit

Abstract: The present specification discloses a composition comprising, consisting essentially of, or consisting of hypochlorous acid or free available chlorine and one or more disinfectants, a composition comprising, consisting essentially of, or consisting of hypochlorous acid or free available chlorine, one or more disinfectants and one or more surfactants, a composition comprising, consisting essentially of, or consisting of hypochlorous acid or free available chlorine and one or more surfactants, a composition comprising, consisting essentially of, or consisting of one or more guanide-containing compound and one or more alcohols, kits comprising, consisting essentially of, or consisting of a disclosed composition, as well as methods and uses to clean, disinfect and/or sterilize a device using such compositions, methods and uses to clean, disinfect and/or sterilize a surface area using such compositions, methods and uses to clean, disinfect and/or sterilize a microbial infection in an individual using such composit

Abstract: The technology described herein includes methods and uses for quaternary ammonium, specifically an organosilane quaternary ammonium or quat, and particularly AIVIOSILQ™ quat to provide persistent disinfectant and anti-microbial protection. Uses include skin (derma) and medical applications.

Abstract: A composition for impregnating a watchstrap or parts thereof is disclosed, the composition comprising a) an organic solvent or a sol-gel, b) at least one active organic compound comprising, preferably consisting of, a phosphonate group —PO3H and an hydrophobic or hyper-hydrophobic group, and c) optionally one or more functional groups selected from i. an antifouling functional group and ii. a bioactive functional group, Further, two processes for functionalizing a watchstrap or parts thereof are disclosed, one comprising impregnating a watchstrap or parts thereof with the composition containing the organic solvent, the second comprising impregnating a watchstrap or parts thereof with a silica sol-gel solution, which optionally comprises at least one active organic molecule as defined above.

Abstract: Disclosed are devices, systems, and methods for producing broad spectrum disinfectants, sanitizers, cleaner and deodorizers using chlorine dioxide compositions, and more particularly, to methods for producing chlorine dioxide compositions having improved long term stability by the proper choice of pH and through the careful choice of other product formula ingredients.

Abstract: A formulation of a pathogen inhibitor or probiotic as a slurry concentrate of a hydrated metal oxide for applications in agriculture, aquaculture, and as an antibiotic in which the bioactivity, when applied by dilution, is controlled by a precursor of Reactive Oxygen Species, and the release rate is controlled by the particle size. The invention may include a means whereby the precursor concentration may be controlled to meet the requirements of the ecosystem, from the maintenance of an aerobic system, to killing pathogenic, anaerobic microbes, or producing sterile ecosystems. In addition, the metal oxide may be selected to provide essential nutrients for growth of the agricultural or aquacultural products.

Abstract: Methods and systems for inhibiting biodegradation of biodegradable organic material are provided. In particular, methods for the treatment and storage of organic material (e.g. waste, vegetation) in hypersaline environment, including mixing with oceanwater, concentration to hypersalinity and maintenance of carbonaceous organic waste in the hypersaline environment are provided.

Abstract: Disclosed is a method for increasing the biostimulation efficacy of a live bacterial strain or a composition containing same, the method including a step of inactivating the live bacterial strain, the inactivated bacterial strain obtained in this way having a higher biostimulation efficacy on the development of plants than that obtained with the same bacterial strain when live or with a composition containing same. Also disclosed is an inactivated bacterial strain and a composition including same, for improving the development of a plant.

Abstract: A cooking or baking oven can include a hood having a vent outlet and a cooking chamber having a rack positioned therein. The cooking or baking oven can also include a heating chamber separated from the cooking chamber, a fuel burner, a fuel burner blower operably coupled to the fuel burner, a burner tube having an inlet end and an outlet end, the inlet end coupled to the fuel burner, and a flue having an inlet end coupled to the outlet end of the burner tube and an outlet end coupled to the hood, the flue having an opening. The cooking or baking oven can also include a damping system having a damper lid coupled to the flue, the damper lid moveable between an open position and a closed position, the damper lid in the closed position covering the opening; a damper motor; and a damper arm coupled to the damper lid and the damper motor, the damper motor rotatably moving the damper arm to move the damper lid between the open and closed positions. Related systems and methods are also provided.

Abstract: A funnel cake batter or other batter container with a stop-flow ball to prevent the discharging of CO2 gas into the cooking oil, a convex shaped bottom with a centered hole for improved emptying of the batter container, an easier to operate hand-held, trigger-activated dispensing gun wand, a “J” hook to hang the dispensing gun wand on when not in use, and a cast iron stand with four legs and four caster wheels making the batter container movable within a place of operation.

Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

Abstract: Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

Abstract: The invention relates to a sugar replacement system for a bread and a method for preparing a dough containing the sugar replacement system, where the sugar replacement system includes: one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond, one or more extracellular inulinases (EC 3.2.1.7 and EC 3.2.1.80), and one or more extracellular invertases (3.2.1.26).

Abstract: An apparatus for carrying out an operation on slaughtered poultry or on a part of slaughtered poultry. At least one carrier device, a drum which at its periphery is provided with at least one groove, which at least one groove is traced by a roller that is mounted on the at least one carrier device so as to arrange that movement of the at least one carrier device along the periphery of the drum causes the at least one carrier device to execute an operation with reference to the poultry or poultry part. A movable mounting block that supports the roller, wherein the movable mounting block is up-and-down movable with reference to the remainder of the at least one carrier device.

Abstract: A brine for injecting into whole poultry is composed of substrate poultry meat which has been emulsified. The substrate poultry meat may consist of white meat, dark meat, or a combination of white meat and dark meat in proportion to their natural occurrence in the poultry. The poultry substrate for the brine may also include fat and skin from the poultry, optionally in proportion to their presence in the poultry. The emulsified brine composed of poultry substrate components is injected into whole poultry birds utilizing unique injection needles wherein the inlet side ports of the hollow needles are beveled or flared or curved or rounded. Such beveling or flaring or rounding or curving extends outwardly in the direction of the inlet port extending outwardly from the hollow interior of the needle.

Abstract: A processing system (10) and a corresponding method are provided for processing work products (WP), including food items, to locate and quantify voids, undercuts and similar anomalies in the work products. The work products are conveyed past an X-ray scanner (14) by a conveyance device (12). Data from the X-ray scanning is transmitted to control system (18). Simultaneously with the X-ray scanning of the work product, the work product is optically scanned at the same location on the work product where X-ray scanning is occurring. The data from the optical scanner is also transmitted to the control system. Such data is analyzed to develop or generate the thickness profile of the work product. From the differences in the thickness profiles generated from the X-ray scanning data versus the optical scanning data, the location of voids, undercuts and similar anomalies can be determined by the control system.

Abstract: A composition comprises live cells of Bifidobacterium longum NCIMB 41676 and a plurality of B vitamins selected from B1, B2, B3, B5, B6, B7, B9 and B12.

Abstract: A shelf stable hydration beverage can be prepared based on a dairy permeate.

Abstract: Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.

Abstract: Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

Abstract: Disclosed herein are dry blends used in the process of making extended cheese products with improved meltability and firmness profiles.

Abstract: The present application relates to processed tofu comprising: one or more raw materials selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; salt, and to a manufacturing method therefor.

Abstract: A water-in-oil-in-water (W1/O/W2) emulsion comprising a lipid phase (O) and a water phase (W2), the lipid phase being distributed inside the water phase, wherein the lipid phase contains water droplets (W1), wherein the water content inside the lipid phase is between 10 wt % and 80 wt % relative to total weight of the lipid phase, wherein the water droplets are stabilized inside the lipid phase by an emulsifier composition, wherein the emulsifier composition comprises an Acetone-insoluble (AI) component containing a Phosphatidyl Choline (PC), a Phosphatidyl Inositol (PI), a Phosphatidyl Ethanolamine (PE) and a Phosphatidic Acid (PA), wherein PC is at most 15.5% relative to the total weight of the emulsifier composition and wherein the emulsifier composition has a phospholipid weight ratio R of at most 65%, the ratio R being defined according to Formula R(in %)=100×(PC+PI+PE+PA)/AI.

Abstract: Provided is a tea flavor improving agent comprising 10 to 210 mg/L of a salt of pyrroloquinoline quinone as an active ingredient per liter of tea.

Abstract: An apparatus (10) for delivering particulate material to a frozen confectionery material to provide a single serving to a consumer, the apparatus comprising a chamber (12) for storing the particulate material, and a supply of frozen confectionery, the chamber having an open exit (24), wherein the chamber is adapted to be rotatable in use such that the open exit follows a pathway having both an upper region and a lower region, and arranged to pass through the lower region at a non-zero speed a plurality of times during a single serving; the open exit being sized to allow a portion of stored particulate material to fall out of the chamber via the open exit under gravity each time the open exit passes through the lower region of the pathway, the apparatus also being arranged to bring particulate material that has left the chamber into contact with the supply of frozen confectionery.

Abstract: There is described a dispensing apparatus for dispensing a food product from a container. The dispensing apparatus comprises a support for supporting a container of product when the container is loaded into the apparatus, an actuator for effecting movement of the support in a first direction during a product dispensing stroke of the apparatus and in a second direction during a return stroke of the apparatus; and a retainer for retaining a spent container of product so that a spent container is removed from the support during the return stroke.

Abstract: A method of using a frozen food product dispensing machine includes producing, by the frozen food product dispensing machine, a frozen food product, and dispensing, by the frozen food product dispensing machine, the frozen food product through a nozzle passage of a nozzle coupled to the frozen food product dispensing machine. The nozzle defines a food product inlet fluidly coupled to the frozen food product dispensing machine and a food product outlet. The nozzle passage extends between the food product inlet and the food product outlet. The method includes introducing, by a cleaning fluid source, a cleaning fluid into the nozzle passage through a cleaning fluid inlet in the nozzle. The cleaning fluid inlet is fluidly coupled to the nozzle passage between the food product inlet and the food product outlet.

Abstract: Frozen confection composition comprising from 0 wt % to 5 wt % fat, from 0 wt % to 10 wt % protein, a fat to protein ratio of less than 1:1 and an emulsifier; wherein the fat droplets of the homogenised pre-mix of the frozen confection have an average droplet size d (3,2) of below 0.6 micron, and significantly reduced shrinkage of the product is observed on heat shock testing of the frozen confection product.

Abstract: A free-flowing frozen pellet product produced from a paste, which has a viscosity of at least 200 Cp, is produced by a system and product. The system and product include introducing the paste into an enclosed feed tray. The paste is introduced at a pressure above atmospheric pressure and remains above atmospheric pressure while in the enclosed feed tray. Subsequently, the paste is extruded out of the enclosed feed tray through a plurality of projections to produce a plurality of pellets. The pellets are passed through a cryogenic chamber to thus freeze the pellets at subzero temperatures to produce frozen pellets.

Abstract: Techniques described herein provide a method and a device for breaking down legumes. The method includes mixing legumes with an aqueous extraction agent to form a legume mixture and pre-comminuting the legume mixture by means of a conical pocket tool and/or a chamber tool that acts as a first rotor-stator homogenizer by adding an aqueous extraction agent through stator openings directly into a shearing and mixing zone of the conical pocket tool and/or the chamber tool. The method also includes incubating the pre-comminuted legume mixture by further adding the aqueous extraction agent, and fine grinding the incubated legume mixture by means of another chamber tool and/or a nozzle tool that acts as a second rotor-stator homogenizer.

Abstract: The invention relates to a polypeptide for the hydrolytic cleavage of zearalenone and/or at least one zearalenone derivative, said polypeptide being a hydrolase having an amino acid sequence selected from the group consisting of SEQ ID NO: 1-15 or a functional variant thereof, wherein the sequence of the functional variant is at least 40% identical to at least one of the amino acid sequences. The invention also relates to: an additive containing the polypeptide; an isolated polynucleotide that encodes the polypeptide; and a method for the hydrolytic cleavage of zearalenone and/or of at least one zearalenone derivative using the polypeptide.

Abstract: The present invention provides an easy and efficient method for manufacturing a feed containing a salmon growth hormone with biological activity. The method for manufacturing a feed containing a salmon growth hormone of the present invention includes a step of heating a pulverized salmon head at 30° C. or higher and 90° C. or lower. A feed containing a salmon growth hormone of the present invention is obtained by the above manufacturing method. A liquid containing a salmon growth hormone of the present invention is obtained by heating a pulverized salmon head at 30° C. or higher and 90° C. or lower and separating a solid component from a fluid component of the heated salmon head.

Abstract: Compositions for energy supplements are provided containing L-tryptophan in an amount of 15-28%, CoQ10 in an amount of 7-15%, pyrroloquinaline quinone in an amount of 0.4-5%, niacinamide in an amount of 2-9%, niacin in an amount of 0.4-5%, magnesium in an amount of 4-20%, acetyl-L-carnitine in an amount of 10-28%, alpha liolic acid in an amount of 10-30%, N-acetyl cysteine in an amount of 4-15%, and resveratrol an amount of 3-14% administered with a daily supplement of D-Ribose in an amount of 500 mg to 15,000 mg. The compositions providing an unexpected increase in mitochondrial biogenesis, activity, and preservation and therefore increased energy availability.

Abstract: A bottle for creating a carbonated beverage by combining an effervescent composition with an aqueous liquid disposed within the bottle includes an interior sidewall defining a cavity and a cavity opening, a removable lid configured to interface with and seal over the cavity opening (the removable lid having a spout), and a cap configured to form an airtight seal over the spout. The bottle is pressure-sealed when the removable lid seals the cavity opening and the cap seals the spout. Effervescent compositions can include about 41%-64% by weight of an acidic component, about 25%-51% by weight of carbonate or bicarbonate salts, less than about 15% by weight of one or more sweeteners or flavors, about 0.05%-1% by weight of an anticaking agent, and optionally less than about 2.5% by weight vitamin supplement, all weights based on a total weight of the composition.

Abstract: Provided is an acidic beverage comprising (A) pyrroloquinoline quinone or a salt thereof, (B) ascorbic acid, and (C) cyclodextrin, wherein all the components are dissolved.

Abstract: Described herein is a system a method and composition for manufacturing shelf-stabilized chlorophyll in beverage form. The chlorophyll beverage may be produced on a commercial or larger scale. The chlorophyll beverage may be formed of chlorophyllin and water, as well as a shelf-stabilization agent, with no refrigeration required.

Abstract: A recirculation circuit for a processing vessel is configured to process a load with a process fluid. The recirculation circuit includes a first circuit portion configured to recirculate a first portion of the process fluid through the vessel. The first circuit portion includes a first pump having a first flow rate and a first output pressure and a heat exchanger in fluid communication with the first pump. A second circuit portion is configured to recirculate a second portion of the process fluid through the vessel. The second circuit portion includes a second pump having a second flow rate higher than the first flow rate and a second output pressure lower than the first output pressure.

Abstract: A granule preheating device, which preheats a granular food material stored at a low temperature to a predetermined preheating temperature suitable for processing before processing the granular food material with a food processing machine, includes: a housing that accommodates the granular food material, a stirring shaft that rotates a stirring blade to stir the granular food material in the housing, a microwave irradiation device that irradiates microwaves from above the granular food material in the housing, and a control device that controls at least the microwave irradiation device so as to preheat the granular food material being stirred by the stirring shaft until the temperature is uniformly increased to the predetermined preheating temperature of 25° C. or higher and 30° C. or lower suitable for processing within a predetermined preheating time of 10 minutes or less.

Abstract: A strainer basket system may include a reservoir in which a strainer basket is positioned and a chemical dispensing docking station. The chemical dispensing docking station may have a cavity that receives a container of chemical to be dispensed and a retention mechanism that is configured to mechanically engage and retain the container of chemical, when inserted into the cavity. The docking station may also include a piercing member positioned to pierce the container of chemical as the container of chemical is inserted into the cavity, thereby releasing chemical into the reservoir and/or strainer basket.

Abstract: The present invention describes compositions for disinfection and/or effective preservation of food, for example fresh food, which allows the effective removal of microorganisms from these. The disclosed compositions contain derived extracts from plants with antimicrobial activity, which can act on their own or in combination with other disinfecting agents such as organic acids and chlorine compounds. The compositions of the invention are able to remove microbial contamination, including pathogenic microorganisms in seeds and sprouts obtained therefrom without changing the germination properties and nutritional and/or alimentary properties of the sprouts.

Abstract: A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

Abstract: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.

Abstract: The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.

Abstract: A pure peanut butter is prepared by compounded peanut varieties. The raw material of the pure peanut butter includes: 50 to 90 parts of high oleic peanuts and 10 to 50 parts of high sugar peanuts. The preparation method is as follows: high oleic peanuts and high sugar peanuts are respectively baked, the baking conditions for the high oleic peanuts are as follows: a baking temperature of 140 to 180° C., and a baking time of 15 to 35 minutes; the baking conditions for the high sugar peanuts are as follows: a baking temperature of 130 to 160° C., and a baking time of 10 to 30 minutes; and the baked high oleic peanuts and high sugar peanuts are subjected to ventilation and cooling, and after removal of peanut skin, mixed and then subjected to coarse grinding and fine grinding.

Abstract: A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.