Abstract: Provided herein are seam tapes and related methods. The seam tapes can be compatible with polyolefin-based waterproof/breathable (w/b) membranes, including polypropylene (PP) w/b membranes and/or polyethylene (PE) w/b membranes. Also provided are seams sealed by means of these seam tapes, as well as materials, fabrics, and garments including one or more of these sealed seams.

Abstract: An embodiment provides a method for manufacturing a light-colored material for a food product, including: creating a starting light-colored material, wherein the starting light-colored material comprises a protein and a fiber; creating a light-colored material from the starting light-colored material by adding a fat to the starting material; molding the light-colored material to a predetermined shape; and baking the light-colored material to a predetermined temperature.

Abstract: An injection molded product formed from an inner layer, or substrate, to which an aesthetic IMD layer is bonded during a first injection molding process, leaving a portion of the substrate exposed about the perimeter(s) of the substrate. A transparent outer layer, or overmold, is then injection molded over the top of the IMD layer and substrate, bonding substantially to the IMD layer and to the substrate where it remains exposed following the first injection molding. The process of forming a product through the disclosed two-step injection molding process creates a customizable, aesthetic product with an aesthetic IMD layer completely encapsulated between the substrate and a clear overmold in such a way to protect the IMD layer from the environment in which the product is used.

Abstract: An additive manufactured multi-portion article includes a first portion of an article manufactured by a first additive manufacturing process; and a second portion of the article manufactured by a second additive manufacturing process different than the first additive manufacturing process, the second portion attached to the first portion.

Abstract: A method for making labels comprising providing a plastic substrate layer and a paper substrate layer. The paper substrate layer comprises a printed display information sheet, wherein the printed display information sheet comprises a plurality of display information tags arranged in an array. The plastic substrate layer is coupled to each of the rows of display information tags within a first portion of the display information tags to form a composite substrate row. A first line of perforations is cut into a width of the composite substrate at one or more first spaced intervals, a length of the first spaced intervals being defined by a length of the display information tags. A second line of perforations is cut into a width of the composite substrate at one or more second spaced intervals, a length of the second spaced intervals being defined by a height of the display information tags.

Abstract: The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of ethyl cellulose and an edible wax, preferably candelilla wax, rice bran wax, carnauba wax, paraffin, beeswax, polyethylene wax or combinations thereof. The ethyl cellulose preferably has an average ethoxyl content of from 45.0% to 47.0% by weight of the ethyl cellulose or from 48.0% to 49.5% by weight of the ethyl cellulose. The organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.

Abstract: The invention includes an all-natural dairy-based sugar substitute composition including a dairy-derived ingredient, a high-potency sweetening ingredient, and a flavor-balancing ingredient, and optionally including a grain hull ingredient, that can be used to replace sugar in any food, cosmetic, or pharmaceutical product.

Abstract: Disclosed herein is a process for preparing a stable suspension of a globular protein material in a dairy product. Also disclosed are products produced by this method.

Abstract: The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 ?m to 1,200 ?m, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 ?m to 100 ?m, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt.

Abstract: The invention relates to a shaped vegetarian casing-less smoked sausage comprising: a) 30-80 wt. % water; b) 5-35 wt. % oil; c) 2-25 wt. % protein selected from algal protein, bacterial protein, dairy protein, egg protein, fungal protein, plant protein, and combinations thereof; d) 0-40 wt. % of one or more particulate ingredients selected from herbs, spices, vegetables and combinations thereof; wherein the vegetarian sausage comprises less than 5 vol. % air bodies having an equivalent spherical diameter or more than 30 microns, as determined by means of micro computed tomography.

Abstract: This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

Abstract: Disclosed is a method of preparing a fermented milk. The method comprises: step 1, extruding whey protein at low temperature, mixing the extruded whey protein with inulin to prepare extruded whey protein isolate (WPI)-inulin composition; step 2, adding sucrose and the extruded WPI-inulin composition into the raw milk, and uniformly mixing and stirring the sucrose, the extruded WPI-inulin composition, and the raw milk to obtain a material A; step 3, preheating, homogenizing, sterilizing and cooling the material A to obtain a fermentation substrate; step 4, adding a fermentation agent into the fermentation substrate, filling the fermentation substrate in a container, and then performing heat-preserved fermentation, and ending the fermentation to obtain a material B; step 5, cooling the material B, and then refrigerating the material B to obtain fermented milk.

Abstract: A liquid dietary fiber product includes dietary fiber in an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid. The dietary fiber is from at least three dietary fiber sources. A process of forming a single-serve liquid dietary fiber product includes combining dietary fiber with an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid to form a liquid dietary fiber product. The dietary fiber is from at least three dietary fiber sources. The process also includes sterilizing the liquid dietary fiber product and containing the liquid dietary fiber product in a single-serve packet to form the single-serve liquid dietary fiber product.

Abstract: Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.

Abstract: A rice husker includes a pair of husking rolls. One of the pair of husking rolls is attached to a main shaft and the other of the pair of husking rolls is attached to an auxiliary shaft movable to be close to and away from the main shaft. The rice husker includes abnormality determination means. The abnormality determination means determines that the husking rolls fail to work normally when vibrations having a preset intensity larger than the preset intensity are successively detected by a vibration sensor until a certain time elapses. The certain time is from the start of a husking action to disappearance of distortion on a surface of the husking roll. The vibration sensor is provided on at least either of bearing units of the main shaft and the auxiliary shaft. The vibration sensor detects vibrations occurring due to the husking action by the pair of husking rolls.

Abstract: A novel dry mill process for producing pure starch, which can be used as a feed stock for bio tech processes. Corn feedstock is sent through a particle size reduction device, such as a hammer mill, to produce corn flour. The corn flour is screened into a small particle portion (which mainly contains “free” starch from the floury endosperm) and a larger particle portion (which mainly comprises the horny endosperm, germ pericarp and tip cap). The small particle potion is sent to a liquefication and a saccharification process to produce high Be corn syrup. A mud phase (mixture of oil, germ, and any light solid) is centrifuged. The light phase is sent to precoat drum filtration to produce clean corn syrup. Further, a novel wet mill process to produce starch and alcohol is disclosed. A three-section paddle screen can be used to separate starch from grit and fiber.

Abstract: Consumables comprising cyclamate and a steviol glycoside sweetener or mogroside sweetener are provided herein, wherein cyclamate, when present in an amount at or below its sweetness recognition threshold concentration, enhances the sweetness of and, optionally, improves the sweetness profile the sweetener, thereby providing a consumable that tastes more like a sucrose-sweetened consumable. Methods of enhancing the sweetness of a consumable, methods of making a consumable taste more like a sucrose-sweetened consumable and methods of preparing consumables are also detailed herein.

Abstract: A process for producing a nanoemulsion formulation comprising the following main stages: (a) extraction of natural antioxidants from peels or seeds of fruits, vegetables or cereals, wherein the extraction is carried out with pure water, with a concentration of the extracted natural antioxidants with a vacuum distillation method between 0.5-15 inHg at 20-60° C. for 10-95 minutes until the concentration of the extracted natural antioxidants is between 10-50 wt % and then a tangential nanofiltration of the concentrated natural antioxidants; (b) encapsulation of the natural antioxidants; (c) formation of a nanoemulsion; and (d) cryodrying of the formed nanoemulsion.

Abstract: Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.

Abstract: The present disclosure provides a material cleaning device and a cooking appliance: The device includes a cleaning cavity, a material transport pipe, a cleaning inlet pipe and a cleaning and sealing assembly. The upper part of the cleaning cavity is provided with a material feeding port and an air inlet; the air inlet is used for transporting an air flow to the cleaning cavity to assist in material discharging; the cleaning inlet pipe is able to be connected to a water source and an air source, the cleaning and sealing assembly is provided at a material discharging port and is connected to the cleaning inlet pipe so as to open or close the material discharging port under the driving of the cleaning inlet pipe; and the cleaning and sealing assembly is provided with a transport hole in communication with an output end of the cleaning inlet pipe and the inner space of the cleaning cavity.