Abstract: The present invention addresses the problem of providing a textured protein material which can enhance the fibrous texture of a processed food such as a product including meat or fish meat or a product including a vegetable raw material as a substitute therefor, has a high speed of water absorption, and can be used with ease.

Abstract: Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent and water at a temperature between 70 and 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight whilst total protein content is from 5 to 20% by weight. Into this homogenous mixture is mixed a hydrocolloid which precipitates with metal cations, after which a solution of a metal cation with a valency of at least 2 is added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.

Abstract: Pet food compositions as well as method for alleviating pruritus, erythema, alopecia, or skin and ear secretion are disclosed herein. The pet food composition may comprise from about 1 to about 10 wt. % of quinoa; from about 1 to about 10 wt. % of amaranth; and from about 0.5 to about 8 wt. % of egg shell membrane, wherein all weight percentages are based on the total weight of the pet food composition on a dry matter basis.

Abstract: The present invention relates to the use of an anthocyanin and/or betanin as a colourant in a food product, plant extracts as a source of anthocyanins and/or betanins, compositions comprising the plant extracts and processes using the anthocyanins and/or betanins or compositions described herein.

Abstract: The present invention pertains to a new instant beverage powder comprising whey proteins and having a neutral pH, which powder is suitable for preparing transparent beverages. The invention furthermore relates to a method for producing an instant beverage powder, a transparent beverage product produced from the instant beverage powder and a method for preparing the transparent beverage, use of the instant beverage powder and a kit comprising the instant beverage powder product.

Abstract: The present invention provides a beer-flavored beverage in which the methanol concentration is 8.0 to 600 mg/L, the total amount of nitrogen is 0.3 mg/100 mL or more, and the apparent extract concentration is 0.25 to 3.8% by mass.

Abstract: The invention relates to an apparatus for treating foodstuff containers by spraying with a biocide-containing treatment liquid in at least one treatment zone (Z1-Z4) equipped with spraying means (B) for spraying the containers, the apparatus further comprising transport means for transporting the containers through the treatment zones (Z1-Z4), at least one generator (G1) for producing a biocide solution, at least one heating device for heating the treatment liquid, lines for supplying the biocide solution from the generator (G1) to the treatment zones (Z1-Z4) and, optionally, to at least one further biocide consumer device (BV1, BV2), lines for supplying the treatment liquid to the treatment means (B), as well as valves (V1-V7), controllable metering devices and pumps required for controlling the liquid flows, characterized in that a) the apparatus comprises at least two generators (G1, G2) for producing the biocide solution, and b) the generators (G1, G2) are connected or connectable neither directly nor

Abstract: Disclosed are single-serving coffee containers in which nanoparticulate CBD, embedded or encapsulated in a hydrophilic thin film, is deposited in a lower portion of the single-serving coffee container below a packed bed of ground coffee beans. The container may, but need not, include a separator that separates the container into an upper portion containing the ground coffee beans and the lower portion containing the CBD nanoparticles. Disclosed methods of using such single-serving coffee containers include exposing the hydrophilic CBD thin film to hot water used in brewing a coffee beverage, thereby causing a carrier material of the hydrophilic thin film to dissolve or disintegrate, thereby releasing the CBD nanoparticles to form a CBD coffee beverage.

Abstract: [Problem] To suppress occurrence of cloudiness in the rice-derived liquid fermented seasoning. [Solution] A rice-derived liquid fermented seasoning wherein in a chromatogram curve obtained by high-performance liquid chromatography (HPLC) measurement using a gel filtration carrier, the ratio of the area of peak (A) detected at a retention time of around 17.5 minutes to the total peak area (area of peak (A) / total peak area × 100) in the chromatogram curve is 2 or more.

Abstract: A composition for preparing a protein-containing noodle containing a vegetable raw material and a method for preparing a protein-containing noodle using the same are disclosed. The composition for preparing a protein-containing noodle contains vegetable proteins, potato fibers, alginate, and starch. According to embodiments, low-calorie, high-protein-containing noodles with high protein content and excellent flavor may be prepared by using vegetable protein as the main raw material for noodles, and the mouthfeel and textural properties of the noodles may be greatly improved by using the vegetable proteins in combination with potato fibers, alginate, and starch. In addition, the raw material pretreatment and noodle making process are simplified, and thus, noodles may be prepared in a simple way and may be applied to mass production.

Abstract: The present disclosure provides a process to make whole soy foodstuff or beverage without removing soy pulp or okara during the process. The process includes liquefying whole soybeans, forming a liquefaction product, wherein the liquefaction product comprises a liquid fraction and a soy pulp fraction; and treating the liquefaction product with an enzyme, thereby forming a whole soy base. The whole soy base can itself serve as a soy beverage, or alternatively combined with other ingredients or subjected to further treatment to make final soy foodstuff or beverages.

Abstract: pH stabilizing agents with partially hydrogenated malic acid salts are provided for use in pH buffering systems. The pH stabilizing agent is typically a food-safe acid and a partially hydrogenated malic acid salt selected from monopotassium malate, monosodium malate, and combinations thereof. These stabilizing agents may be used to augment the flavor profile of a product such as a confectionery. Products comprising these pH stabilizing agents and methods of producing these products with the pH stabilizing agents are provided.

Abstract: Disclosed is the use of at least one, preferably two, three, four or more compounds according to Formula (I) wherein R1=H or OH R2=H or Apiose R3=H or Rhamnose as sweetener and/or sweetness enhancer and/or masking agent for the unpleasant taste of another sweetener.

Abstract: A taste enhancing composition comprising plants from the Apiaceae family and having a taste-effective glutamate content along with a method of producing a taste enhancer by reducing biotin in a fermentable carbohydrate prior to bacterial fermentation are provided.

Abstract: The present invention relates to the use of one or more nucleotides selected from the group consisting of GMP (guanosine monophosphate) and IMP (inosine monophosphate), a first amino acid selected from the group consisting of alanine, histidine and glycine or a mixture thereof; a second amino acid selected from the group consisting of proline and threonine or a mixture thereof; and furaneol for increasing the palatability of a foodstuff to a companion animal. The invention also relates to a pet food-stuff or supplement comprising one or more nucleotides selected from the group consisting of GMP and IMP, a first amino acid selected from the group consisting of alanine, histidine and glycine or a mixture thereof; a second amino acid selected from the group consisting of proline and threonine or a mixture thereof; and furaneol, and also to a method of increasing the palatability of a food-stuff to a companion animal.

Abstract: The present invention relates to the use of a first amino acid selected from the group consisting of glycine, alanine, cysteine, histidine, leucine, methionine, phenylalanine, serine, tryptophan and tyrosine or a mixture of two or more thereof; a second amino acid selected from the group consisting of aspartic acid, cystine, glutamic acid, glutamine, isoleucine, lysine, aspartic acid, ornithine, threonine, valine, proline and hydroxyproline or a mixture of two or more thereof and one or more furanones for increasing the palatability of a foodstuff to a companion animal.

Abstract: The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: The present disclosure relates to a cannabis plant residue and its use as a prebiotic. The present disclosure also relates to a prebiotic composition comprising a cannabis plant residue and hempseed hull, and its use as a prebiotic. The present disclosure further relates to methods of providing a prebiotic comprising administering a cannabis plant residue of the present disclosure.

Abstract: Provided are edible products infused with an emulsion containing one or more active agents.

Abstract: A nutritional composition comprising miR-3184. miR-3184 or said nutritional composition for use as a medicament. Use of miR-3184 to modulate gene expression of one or more gene selected from Lipin 2 or Insulin Like Growth Factor 2. A method of producing said nutritional composition.

Abstract: A nutritional composition having a total energy content of 67 kcal/100 ml or lower and including: a protein content which is 1.25 g/100 ml or lower, an energy content from protein of 7.2-8.4% of the total energy content of the nutritional composition, an energy content from fat which is at least 49% or more of the total energy content of the nutritional composition, a medium chain fatty acid content comprising 8 to 10 carbons which is less than 3 wt % of total amount of fatty acids, a sialic acid content of 10-25 mg/100 ml, a cholesterol content of 5-10 mg/100 ml, and a sphingomyelin content of 9-15 mg/100 ml is disclosed.

Abstract: This application describes a food product that can be packaged from a food composition. The food product can be used in a weight management program. The food composition contains protein, including both plant-based proteins and/or animal-based proteins, plant-based complex or starch carbohydrates, fats, vegetables, natural herbs, and preservative mixture in a mixture that includes fiber and essential nutrients that can comprise a complete meal for a consumer. Other embodiments are described.

Abstract: A clamping tool for clamping a fruit, in particular a peach, in a given position in a processing station of a pitting machine has a tubular shape, extends around a given axis and is provided with a first opening configured to allow the clamping tool to be arranged over and around the fruit; a second opening arranged on the opposite side relative to the first opening to allow for the insertion of cutting tools inside the clamping tool in a direction parallel to said axis; two through channels, which are parallel to said axis and extend from the first to the second opening; and two walls facing each other, separated by the channels and converging towards the axis between the first and the second opening.

Abstract: Disclosed is a continuous feeding mechanism including a transfer mechanism, wherein the transfer mechanism includes a rotatable indent roller circumferentially provided with a plurality of blanking grooves; a post pin is arranged in each blanking groove; the post pin is connected with a spring; the spring is arranged towards the interior of the indent roller; and the post pin can move along the blanking grooves; a feeding box, wherein the bottom of the feeding box is hollow, and the bottom is arranged above the indent roller or the bottom is fixedly connected with the indent roller; the continuous feeding mechanism is arranged above one side of the transfer mechanism; and an electromagnetic heating mechanism which includes a supporting frame, wherein the transfer mechanism is arranged in the supporting frame, and an electromagnetic coil is circumferentially arranged outside the supporting frame.

Abstract: A mould drum system configured for use in an installation for moulding food products from a pumpable foodstuff mass while the drum is rotating a mould drum around a longitudinal rotation axis by a driving unit. A support device is connected to the frame structure, having an inner side, the support device being moveable relative to the frame structure between an open position and a closing position. A shaft is provided having a mounting side at which it is mounted to the frame and an opposite free end.

Abstract: The present invention relates to an extruded French-fry-like food product in the shape of a stick, with improved technological features when the food is subject to frying, obtaining a low-fat French-fry-like food as an end product. The invention also relate to a method for preparing the French-fry-like extruded food product.

Abstract: A co-extruded, dual-texture animal food is provided. The food has a dry outer portion partially surrounding a semi-moist inner portion. The inner portion has a higher or similar moisture content and a softer texture compared to the outer portion which has a lower moisture content and harder texture. The outer portion comprises cereal grain and a legume at about 75-85% of the weight of the outer portion, and an animal-based protein contributing to about 5-10% of the weight or more of the outer portion. The inner portion has animal-derived grease mixed with lactic acid at about 3% by weight of the inner portion, along with at least one meat comprising at least 3% by weight of the inner portion. The composition inhibits moisture transference within and between individual pieces of the food. The food is shelf stable and the inner and outer portions retain their hardness and moisture profiles, post-packaging.

Abstract: A sensor apparatus may include a conduit structure including an inner surface defining a conduit extending through an interior of the conduit structure, an inlet structure coupled to an end of the conduit structure, and a plurality of sensor devices in hydrodynamic contact with the conduit. The inlet structure may couple with an outlet end of an external tobacco element to hold the outlet end of the external tobacco element in fluid communication with an inlet opening of the conduit structure, such that the conduit structure may receive a generated aerosol from the external tobacco element at the inlet opening, and draw an instance of aerosol through the conduit towards an outlet opening. The instance of aerosol may include at least a portion of the generated aerosol. Each sensor device may generate sensor data indicating a pressure of the instance of aerosol through a separate portion of the conduit.

Abstract: A flavoring solution for a smoking article comprising 25 to 55 wt % flavoring agent, 1 to 20 wt % cooling agent, 0.1 to 5 wt % sweetener, and a carrier solvent.

Abstract: A smoke filtration device for making self- and machine-rolled conically shaped cigarettes (10) comprises a frusto-conical tubular body (2) with a proximal end (4), a distal end (6) and an internal smoke filtering passage (8) connecting said ends. To improve the device, said smoke filtering passage is integrally formed with said tubular body, said tubular body is made of a sintered ceramic material, and said smoke filtering passage is configured as an open-cell porous structure having an effective porosity of 75 to 85%. In a method of manufacturing the smoke filtration device, the frusto-conical tubular body including said open-cell porous structure is formed by additive manufacturing.

Abstract: A tobacco smoke filter or filter element including a nonwoven fabric, wherein the nonwoven fabric comprises: a sheet of staple fibres; and a water soluble binder; wherein the water soluble binder is uniformly coated on at least one face of the sheet of staple fibres. The filter has superior biodegradability.

Abstract: A device for burning smoking material and inhaling the resulting smoke is disclosed. The device can include an truncated conical member formed from a material having an internal elongated cavity extending from an open end to a closed end. The elongated cavity can be configured to receive a smoking material. The smoking accessory can include a filter disposed within the truncated conical member and defining the closed end. The filter can have a recess formed in a surface of the body along a curved face extending from the first end to the second end, the recess extending radially into the body. The smoking accessory can include a capsule containing a flavoring agent disposed within the recess.

Abstract: A device for use while burning smoking material and inhaling the resulting smoke is disclosed. The device can include a filter comprising a filter element having a shaped rim structure and a recess formed in a surface of a body of the filter along a curved face extending from the first end to the second end, the recess extending radially into the body. The smoking accessory can include a capsule containing a flavoring agent disposed within the recess. The device may be received by a first end a tubular member formed to receive a smoking material, that when burned passes smoke into the device.

Abstract: A vapor-enhancing apparatus is provided for an electronic vapor smoking article. Such an apparatus includes a filter material and a tubular housing defining a lumen. The lumen has a mouth-engaging end and a longitudinally-opposed component-engaging end, and is configured to receive the filter material therein. The component-engaging end is adapted to operably engage a control body portion associated with the electronic vapor smoking article and to receive a vapor therethrough. A vapor-enhancing element is operably engaged with the filter material and is configured to enhance the vapor drawn through the filter material within the lumen, and through the mouth-engaging end, by application of suction to the mouth-engaging end of the housing. An associated method is also provided.

Abstract: An electronic cigarette, comprising a shell and a power supply installed in the shell, and the electronic cigarette further comprises a tobacco bin which is provided in the shell and communicates with the outside air, and a suction nozzle which communicates with the tobacco bin; and a piezoelectric ceramic piece which clings to the tobacco bin is provided in the shell, the piezoelectric ceramic piece is a bearing surface of the tobacco bin on which a tobacco material is loaded as well as a heating surface of the tobacco bin, and the piezoelectric ceramic piece is electrically connected with the power supply. The electronic cigarette has a simple atomization mode and directly atomizes the tobacco material by means of the high frequency vibration and heat of the piezoelectric ceramic.

Abstract: The present disclosure describes a flavor element configured for providing flavor to a user of an electronic vaporizer, along with nicotine reduction methods. The flavor element includes a flavor material configured to provide the flavor and is configured to attach to the electronic vaporizer. When attached to the electronic vaporizer and during inhalation by the user using the electronic vaporizer, the flavor element is configured to provide the flavor to the user in parallel with an inhalable aerosol provided by the electronic vaporizer. The inhalable aerosol is provided by the electronic vaporizer by at least partially vaporizing a vaporizable substance via a vapor element. The flavor provided via the flavor material is separate from the vaporizable substance.

Abstract: Systems and techniques are provided for an atomizer assembly comprising a mouthpiece portion, a longitudinal vapor channel, an internal fluid reservoir, and an atomizer. An outer surface of the mouthpiece portion includes a vapor outlet, coupled to a first distal end of the longitudinal vapor channel. The internal fluid reservoir is integrally formed with the mouthpiece portion as a single-piece construction, wherein the internal fluid reservoir comprises an empty volume disposed between an outer surface of the longitudinal vapor channel and an inner surface of the mouthpiece portion. The atomizer is configured to receive a fluid stored in the internal fluid reservoir of the mouthpiece portion, wherein the atomizer includes at least one heating element for vaporizing the fluid received from the internal fluid reservoir of the mouthpiece portion.

Abstract: A vaporizer system has a cartridge section. The cartridge section has a cartridge connector connecting to a resistance heater formed as a coil, a resistance temperature detector, and a cartridge section cryptography chip. A battery section connects to the cartridge section at the cartridge connector. A battery is mounted within the battery section. The battery section further includes a microcontroller unit with a memory. The microcontroller unit is electrically connected to a resistance temperature detector converter. The resistance temperature detector converter is electrically connected to the resistance temperature detector when the battery section is connected to the cartridge section at the cartridge connector. A power board includes a coil power MOSFET.

Abstract: Apparatus arranged to heat aerosolizable material to volatilize at least one component of the aerosolizable material is disclosed. The apparatus comprises a receiving portion arranged to receive a consumable article comprising aerosolizable material, a conductive wire disposed around the receiving portion, the conductive wire being arranged to generate heat for transfer to a received consumable aerosolizable material in response to application of an electric current. The conductive wire has a substantially rectangular cross-section.

Abstract: An atomizing unit, an atomizing assembly and an atomizing device having high strength. The atomizing unit comprises a support and a heating member. The heating member comprises a heating portion, one side of the heating portion is concave and the other side thereof is arched. The concave side of the heating portion and a cavity of the support define a containing chamber for accommodating a liquid conducting member, so as to allow an airflow to be blown to the arched side of the heating portion to take atomized gas out. In the atomizing unit, the atomizing assembly and the atomizing device, the arched side of the heating member is better adapted to the airflow flowing, so that heat from an atomizing surface can be more uniform, the heating member is not easily deformed, and a liquid conducting material is in good direct contact with the heating member.

Abstract: A vapor generation device includes an outer housing. The outer housing is internally provided with: an inner tube, in which at least a part of a hollow is configured as a cavity for receiving an inhalable material, where the cavity includes a near end and a far end, and the inhalable material is removably received in the cavity through the near end; and a holder, where an air dielectric layer surrounding the inner tube is formed between the holder and the inner tube, to reduce outward conduction of heat in the cavity, the air dielectric layer includes a closed end close to the near end and an open end close to the far end along a length direction, and the open end is in an airflow communication with the cavity, so that external air is capable of entering the cavity through the open end during inhalation.

Abstract: An aerosol-generating device (102) comprising a controller comprising one or more processors. The controller (128) is configured to provide an unlockable feature, transmit an unlock request to a server to unlock the unlockable feature, receive an unlock grant from the server in response to the transmitted unlock request, and unlock the unlockable feature in response to reception of the unlock grant.

Abstract: A method comprising maintaining a database of user accounts and aerosol-generating devices associated with the user accounts. The method further comprises receiving an unlock request from a present aerosol-generating device to unlock an unlockable feature of the present aerosol-generating device. The unlock request comprises unique user-identification information identifying a present user account to be associated with the present aerosol-generating device.

Abstract: An aerosol-generating device for heating an aerosol-forming substrate to form an inhalable aerosol when heated, the device including: a cavity configured to removably receive at least a portion of an article, including the substrate to be heated; an electrical heating arrangement including an electronic circuitry and a heating element operatively coupled to the electronic circuitry configured to heat the substrate when the article is received in the cavity; and a controller including a temperature sensor configured to output a signal indicative of a temperature or a temperature increase of at least one portion of the electronic circuitry during operation of the heating arrangement, the controller being configured to detect a presence, absence, or displacement of the article in the cavity in response to the signal indicating that the temperature or the temperature increase has breached a predefined temperature threshold or a predefined temperature increase threshold, respectively.

Abstract: An exemplary smoking topography circuit of an electronic aerosol smoking article, includes at least one sensor configured to measure user interaction with the smoking article, a processor, and memory. The processor is configured to detect a smoking event based an output of the at least one sensor, collect data associated with the smoking event, and arrange the data in a pattern that associates the smoking event to shifts in battery voltage. The memory is configured to store the data pattern in a structured multi-byte format.

Abstract: The invention discloses a method of operating an aerosol generating device comprising recording a period of active use of the device; detecting a puff inhaled by a user; determining if a battery-level notification had been provided to the user in the said period before the puff detection; determining a battery-level of the device if no notification had been provided previously; and generating an indication on the device for the user if the determined battery-level is below a predetermined level.

Abstract: A battery rod for driving a vaporizer inserted therein includes: a driving chip; and a driving identification circuit connected to the driving chip. When the vaporizer is inserted in the battery rod, the driving chip determines that the vaporizer is forwardly inserted or reversely inserted through the driving identification circuit and controls the driving identification circuit to operate in a forward insertion mode or a reverse insertion mode.

Abstract: The heating engine control circuit includes a rail converter circuit and a gate driver circuit. The rail converter circuit is configured to convert a power supply voltage into a power signal based on a vaping enable signal, the vaping enable signal being a pulse width modulated signal. The gate driver circuit includes an integrated gate driver. The integrated gate driver is configured to control application of power to a heater to heat nicotine pre-vapor formulation drawn from a nicotine reservoir at the nicotine electronic vaping device based on the power signal, a first enable signal and a second enable signal.

Abstract: A method of controlling aerosol production in an aerosol-generating device is provided, the device including: a heater including a heating element to heat an aerosol-forming substrate, and a power source to provide power to the element, the method including: providing power to the element; and controlling the power provided such that in a first phase, the power is provided to the element such that a temperature of the element increases from an initial temperature to a first target temperature, in a second phase, the power is provided such that the temperature reduces to a second target temperature lower than the first temperature, and in a third phase, the power is provided such that the temperature increases to a third temperature, the first phase being ended in response to the element reaching the first target temperature or at a predetermined time following the element reaching the first target temperature.