Abstract: A nutraceutical formula and food-based medicinal composition is provided comprising homeopathic ingredients in combination with traditional herbal and nutraceutical ingredients for relieving the symptoms associated with presence or formation of kidney stones and gallstones. The formulation includes ingredients balanced in a synergistic manner to elicit complementary effects which both reduce the symptoms of kidney stones and gallstones and provide the potential to eliminate their occurrence in the body and prevent future recurrence. Methods of making and using core medicinal formulations and food-based compositions are also described.

Abstract: Disclosed are botanically based compositions and methods useful for the treatment of metabolic syndrome and diabetes type 2. Compositions, kits, and methods are additionally disclosed for means to augment the activity of identified glucose and insulin regulating drugs.

Abstract: An injection mold for molding a first insert element and a second insert element includes a male mold, a female mold matched with the male mold, and at least one fastening assembly. The first insert element includes a first material belt with at least one fastening hole formed therein, and a plurality of first conductive terminals. The second insert element includes a plurality of second conductive terminals. The male mold defines a male cavity for receiving the second conductive terminals therein. The female mold defines a female cavity for receiving the first conductive terminals therein. The fastening assembly includes a fastening element and a magnetic element with a center hole formed therein. The magnetic element is held in the female mold. A top of the fastening element passes through the fastening hole to be inserted in the center hole and attracted by the magnetic element.

Abstract: An apparatus for manufacturing an optical film includes a first pressing roller, a second pressing roller, an UV solidifying unit and a winding roller. The first pressing roller and the second pressing roller are spaced a predetermined distance from each other and configured for cooperatively molding the optical film by means of microstructures formed on a peripheral surface of the first pressing roller. Reverse-face microstructures are imprinted on the optical film. A diameter of the first pressing roller is smaller than that of the second pressing roller, and a diameter of the winding roller is larger than that of the second pressing roller. The UV solidifying unit is configured for solidifying the molded optical film.

Abstract: An apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product.

Abstract: An apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product.

Abstract: A nano imprint master and a method of manufacturing the same are provided. The method includes: implanting conductive metal ions into a substrate including quartz to form a conductive layer inside the quartz substrate; coating a resist on the quartz substrate in which the conductive layer is formed, to form a resist coating layer; exposing the resist coating layer to an electron beam to form micropatterns; etching the quartz substrate by using the resist coating layer, in which the micropatterns are formed, as a mask; and removing the resist coating layer to obtain a master in which micropatterns are formed.

Abstract: An apparatus and method for accelerating food product in order to cause the product to be stretched aligning the fibers of the product.

Abstract: A device for forming plastic preforms into plastic containers with a mobile carrier on which is arranged a plurality of blowing stations, each comprising blow mould carrier parts to hold blow mould parts, wherein at least one of these blow mould carrier parts is mobile in relation to the other blow mould carrier part, and wherein the blowing stations each comprise a carrier element to carry at least one blow mould carrier part. The device includes a clean room within which the plastic preforms can be expanded into plastic containers. The blow mould carrier parts together with the carrier element form a unit which can be demounted as a whole from the carrier.

Abstract: The device according to the invention is used to blow-mold containers. After thermal conditioning, a preform is shaped into the container inside a blow mold by the effect of blowing pressure. The blow mold is retained by a support. A pressure area (43) is sealed from the surroundings by a seal (41). The seal (41) has at least two areas (45, 46). A first area (45) is composed of a harder material than the second area (46). The two areas are rigidly connected to each other.

Abstract: A dynamic mixer and associated injection molding system for mixing a melt flow. The injection molding system includes: a hot runner assembly having a plurality of splits; an injection unit that delivers a melt flow to the plurality of splits in the hot runner assembly via a melt channel; and a dynamic mixer incorporated into the melt channel upstream from the plurality of splits, wherein the dynamic mixer includes a rotor assembly configured to be rotationally driven by the melt flow, and wherein the rotor assembly is further configured to mix the melt flow passing through the melt channel.

Abstract: Described herein are a liquid milk beverage for toddlers comprising non-hydrolyzed, non-fermented and protein-rebalanced cow's milk, processes for making same and methods of uses. The non-hydrolyzed, non-fermented rebalanced cow's milk comprises a reduced weight/weight proportion of casein:whey proteins when compared to untreated cow's milk. The non-hydrolyzed, non-fermented rebalanced cow's milk may further comprises a reduced total protein concentration when compared to untreated cow's milk. The reduced proportion and/or reduced total concentration of proteins facilitate digestion of the liquid milk beverage by infant and toddlers. Also described are methods for providing nutrition to a toddler, methods for facilitating transition from breast feeding and/or artificial formula feeding of a child towards drinking of cow's homogenized milk, and methods for increasing digestion of cow's milk in an individual.

Abstract: A nutritional supplement comprising a variety of vitamins and minerals is described. A nutritional supplement comprising between about 1 mg and about 5 mg of vitamin B1, between about 2 mg and about 8 mg of vitamin B2, between about 7 mg and about 30 mg of vitamin B6, between about 10 mcg and about 40 mcg of vitamin B12, between about 1 mg and about 4 mg of folic acid, between about 250 IU and about 900 IU of vitamin D3, between about 100 mg and about 400 mg of vitamin C, between about 20 IU and about 90 IUs of vitamin E, between about 0.5 mg and about 4 mg of copper, between about 20 mg and about 80 mg of zinc, between about 10 mg and about 70 mg of iron, and between about 100 mg and about 800 mg of omega-3 fatty acids is disclosed.

Abstract: Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.

Abstract: A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.

Abstract: The disclosure relates to enzyme producing Bacillus strains that provide benefits to animals and methods of using these strains. In one embodiment, the disclosure relates compositions comprising the enzyme producing Bacillus strains. In yet another embodiment, the disclosure relates to a feed for an animal comprising enzyme producing Bacillus strains.

Abstract: Disclosed is a novel lactic acid bacterium belonging to Lactobacillus plantarum, which has an excellent fermentative ability affording high achievable cell counts even if various vegetable or fruit juices are used as fermentative substrates. The lactic acid bacterium belonging to Lactobacillus plantarum is characterized by the achievable viable cell counts being 108 CFU/ml or more in both cases when 100% juice of grape or of orange is used as fermentative substrate.

Abstract: Support (20) adapted to be associated with, or part of a capsule (7) for the preparation of a beverage, comprising a section on which at least one sequence of symbols (24) is represented so as that each symbol is sequentially readable, by a reading arrangement of an external device, while the capsule is driven in rotation along an axis of rotation, each sequence coding a set of information related to the capsule.

Abstract: The invention concerns a multilayer food product and a method for obtaining a multilayer food product which includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a low viscosity and the upper layer has a uniform distribution.

Abstract: A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater than its critical micelle concentration, 10% or more by weight, based on the total weight of the delivery system, of a hydrophilic phase formed of water and/or a water-soluble solvent, and from 0.0001 to 5% by weight, based on the total weight of the delivery system, of a compound having the structure or salts, and/or solvates thereof (“compound 1”), wherein at least a proportion of compound 1 is encapsulated within the surfactant micelles.

Abstract: The present invention relates to a packaging comprising a container surrounding a container interior, wherein at least the inner surface of the container in contact with the container interior is produced from a composition which comprises a thermoplastic polymer, and a plasticizer composition comprising a polymeric plasticizer and a polyol ester, and wherein the container is at least partly filled with a lipophilic packed product.

Abstract: A packaging and display system and method thereof is disclosed. The packaging and display system includes a container having a base, at least one sidewall, and at least one openable section. An interior volume is positioned interior of the base, the at least one sidewall, and the at least one openable section. At least one bonding element is positioned on an exterior surface of at least one of the base, the at least one sidewall, and the at least one openable section, wherein the at least one bonding element is sized to retain the container in a substantially stationary position to a display surface.

Abstract: A resealable closure for a container in which package integrity is indicated by a structure which breaks and/or produces an audible sound when the resealable closure is opened for a first time. The package integrity feature, in one form includes at least one strip initially affixed to two portions which comprise the resealable closure so that upon opening the resealable closure for a first time, at least one of the strips breaks, thereby producing the audible sound. The strips may include a weakened portion such as a narrowing. Integrity of the package is indicated by an intact strip viewable upon opening the resealable closure and conversely, a broken or non-intact strip would indicate that the resealable closure has been previously opened. Package integrity may also be shown by a movable second panel or movable die cut tab portions.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, edible oil and powdered sugar to provide the finished popped popcorn with sweet glaze coating wherein the sweet glaze coating comprises powdered sugar. Methods of preparing such microwave popcorn articles are disclosed wherein the slurry added to the bag comprises powdered sugar and edible oil and is added preferably after the kernel popcorn has been added to the bag.

Abstract: There is disclosed a capsule for the preparation of a beverage using an extractable and/or dissolvable product and a quantity of hot and/or pressurized liquid. The capsule comprises a circumferential wall having on one end a bottom adapted to allow entrance of the liquid, and on an opposite end a lid closing said end of the circumferential wall. The circumferential wall, bottom and lid enclosing an inner space containing the product. At least one of the lid and/or bottom comprises at least one first portion and at least one second portion separated by at least one slit and having different moving mechanics when under pressure. At least a layer of tearable material covers said slit.

Abstract: Capsule for the preparation of a beverage comprising a container and a beverage ingredient contained therein, wherein the container comprises a code (65) adapted for being identified or read by external reading means (62), wherein the code is arranged on the container to be read while the capsule is rotated around an axis of rotation traversing the capsule.

Abstract: A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.

Abstract: Smoke-impregnated food casings based on cellulose and also methods for reducing discolorations on and in the surface of such casings are provided.

Abstract: The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.

Abstract: A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.

Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.

Abstract: An operator interface including an indicator of at least one edible item for selection is included, the operator interface is in communication with the programmable controller. A dispensing system in communication the operator interface is included, the dispensing system includes at least one nozzle operable to dispense at least one flowable edible product, the at least one nozzle being operable to penetrate the least one edible item. The programmable controller is operable to associate the at least one edible item with the least one flowable edible product. The dispensing system dispenses an amount of the at least one flowable edible product associated with the selected edible item from the at least one nozzle when the at least one edible item is selected.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.

Abstract: A process in which the extract of an extraction process, such as a supercritical fluid extraction process, such as a fugitive extract and particularly an ingestible extract, is recovered by depositing the extract within the pores of a porous particle that is suitable for direct use as a food additive, or as a nutraceutical.

Abstract: Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.

Abstract: The invention concerns a beverage production system comprising a capsule (1) and a module (2) for producing a beverage from the capsule, the capsule (1) comprising an enclosure (1a) and a rim (1b), and the module (2) comprising: a first capsule engagement member (3), which can be displaced relative to a second, co-operating capsule engagement member (4) between a capsule discharge position and a beverage production position, the displaceable first capsule engagement member (3) comprising member (13) having the shape of a hollow bell, and the capsule (1) presenting an enclosure outer shape that is conformal to at least a portion of the hollow bell shaped member (13) and the capsule presenting a rim (1b) size such that at least a part of the rim of the capsule extends beyond at least a part of the first capsule engagement member (3) once it is engaged in the first capsule engagement member, wherein the displaceable first capsule engagement member (3) comprises retaining means able to create friction with discre

Abstract: The application of a spray nozzle to delivery flavoring onto dry animal food for the purpose of making the dry food taste better so the animal is more likely to consume. Currently canned, bagged, gravy and leftover foods are used for this purpose, but are messy, smell and require mixing. The invention provides a better and more user friendly way for the animal owner, veterinarian or general to improve the flavor of dry animal food so the animal will consume with no mess, smell or mixing requirements.

Abstract: A destemmer system may be shown. The destemmer system may have a cleated conveyor belt with a first end and a second end. An orientator system may be above the first end of the cleated conveyor belt. The orientator may have means for placing at least one stemmed object onto the cleated conveyor belt. A vision system may be between the first end and the second end of the cleated conveyor belt. A positioning system may be between the vision system and the second end of the cleated conveyor belt. A destemmer may be at the second end of the cleated conveyor belt.

Abstract: A method of extruding products comprises varying the rate of flow of at least one material (12) through an extrusion aperture in a die (10). The method may be used to produce an extrudate body (16) whose cross-sectional area varies along its length or to produce an extrudate body comprising two or more different materials in which the proportions of the materials varies along its length. Apparatus (11) for carrying out the method comprises an extrusion die (10) defining an extrusion aperture and a material delivery system for delivering the material(s) to the die in a suitable condition for extrusion. A control system is operative to vary the rate of flow of the material. The control system may comprise a flow control mechanism (240) in a supply path for the first material upstream from the die (10). The flow control mechanism (240) may be operative to vary the volume of the supply path and may comprise a fluid actuated resiliently deformable flexible element.

Abstract: The invention relates to a system and method for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped, comprising a supply container (6) for making the unpasteurized product available, an inlet line (8a) for conveying the unpasteurized product, a pasteurization circuit (25) for pasteurizing the product (P), and an outlet line (8b) for conveying the pasteurized product. The pasteurization circuit (25) comprises a buffer container (2) for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container (2).

Abstract: The invention relates to a compound made of microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (CMC) in at least partly colloidal form; with a proportion of CMC of between 5 and 18%, relating to the dry matter; with two qualities of CMC of different degrees of substitution (DS).

Abstract: Food nanoemulsion compositions comprising a food safe nonionic surfactant, a hydrophobic food flavorant (e.g., an essential oil), a sugar alcohol kosmotrope, and water. The ratio of the sugar alcohol kosmotrope to the hydrophobic food flavorant is at least 8:1 by weight, and the composition advantageously requires little if any monohydric alcohols for stability and is also free of polyols in addition to the sugar alcohol. Such nanoemulsion compositions are formed from microemulsion concentrates with little or no kinetic energy input. The microemulsion phase inverts to the nanoemulsion upon dilution with additional water. Infinite dilution in water and oil is possible. The high ratio of sugar alcohol to flavorant controls the particle size distribution of the nanoemulsion composition and advantageously alters the organoleptic properties of the nanoemulsion to insert perception of the flavorant near the end of the palatal response.

Abstract: Sweetened compositions and methods for preparing the same are provided herein. The sweetened compositions contain a substantially pure natural sweetener and a sweetener taste modulator.

Abstract: Liquid brewed beverage concentrates and methods of making the concentrates are provided herein. The concentrates are liquid and flowable at room temperature and can be diluted in an aqueous liquid to provide a beverage having the general appearance, flavor, and aroma of a freshly brewed beverage. The concentrates include a low water content, high non-aqueous liquid content, particularly non-volatile non-aqueous liquid content, and high flavor solids content, the amounts of which are balanced to provide concentrates with a desired flavor profile with little or no flavor degradation after storage at room temperature in a sealed container for at least about three months.

Abstract: The present invention has as an objective to provide a pureed composition comprising cinnamon, which is of excellent sensory quality, and which is microbiologically safe and stable upon storage, and which rapidly delivers attractive flavours. This objective is met by a pureed water-continuous cinnamon composition, comprising cinnamon, vegetable oil, insoluble fibres and which is acidified. Also provided is a process for preparing said composition.

Abstract: A cereal composition comprising a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition. The cereal composition is mixed with water and expanded by extrusion to form a high-fiber cereal product. Also, a method of producing a high fiber expanded cereal product comprising the step of combining a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition to form a total cereal composition. The total cereal composition is mixed with water and extruded to form an expanded cereal product.

Abstract: The invention relates to the field of Cucumis melo, in particular to a new variety of Cucumis melo reticulatus, NUN 02602 ME, plants, seeds and melon fruits.

Abstract: The invention relates to the field of Cucumis sativus, in particular to a new variety of Cucumis sativus designated NUN 55506 CUP, plants, seeds and cucumber fruits thereof.

Abstract: A food product having aligned fibers.