Abstract: Novel formulations containing a non-oxidative biocide, such as DBNPA, and a source of an in situ produced active biocide, such as a concentrated aqueous solution of an inorganic halide salt, are disclosed. These novel formulations are particularly effective in the treatment of water, and are characterized by high stability, desirable rheological properties and an excellent biocidal activity.

Abstract: The present invention relates to a bitter-taste inhibitor containing indigestible maltodextrin, and to a ginseng composition comprising the bitter-taste inhibitor. According to the present invention, the particular bitter taste of ginseng may be eliminated without the loss of a marker component found in ginseng, thereby enabling the easy intake of ginseng.

Abstract: The invention relates to the use of ironwort extracts that can be obtained by means of extracting using water or water-alcohol solvents or mixtures thereof, for producing a formulation, and for treating or preventing neurodegenerative diseases.

Abstract: The present invention is directed to methods for the treatment of treatment-refractory depression or treatment-resistant depression comprising administering to a patient in need thereof, a therapeutically effective amount of esketamine as mono-therapy or as combination therapy with at least on antidepressant.

Abstract: The present invention includes compositions and methods for cleaning, treating, protection and resolution of decubitus ulcers comprising: a first composition comprising a wound cleaning solution comprising aloe vera gel comprising at least 5,000 MPS, a balanced salt solution; and a second composition comprising a wound healing gel comprising aloe vera gel comprising at least 10,000 MPS, a thickening agent, and one or more preservatives and, optionally, a third composition comprising a moisture barrier cream comprising a vegetable-based emulsifier, a cosmetic ester for dry skin that has low occlusivity, an ester-based emollient that is oxidation stable and has low occlusivity; a beeswax; a hydrogenated oil, glycerin, a buffering agent, aloe vera gel comprising at least 2,000 MPS and water.

Abstract: A composition having a curcuminoid and an essential oil of turmeric. A composition having a curcuminoid and an essential oil of turmeric, wherein the essential oil is present in an amount sufficient to cause an enhancement of bioavailability of curcumin when the composition is administered to a human as compared to bioavailability of curcumin obtained upon administration of a composition prepared without adding essential oil to the curcuminoid. A method to prepare a composition having a curcuminoid and an essential oil of turmeric.

Abstract: The present disclosure relates to a composition of an extract of fruits of Emblica officinalis selected from the group consisting of liquid juice of fruits of Emblica officinalis, a powder of an alcoholic extract of fruits of Emblica officinalis, a powder of a hydro alcoholic extract of fruits of Emblica officinalis, a powder of a water extract of fruits of Emblica officinalis, a powder of a juice of fruits of Emblica officinalis, a powder of dried fruits of Emblica officinalis, a powder of a water extract of dried fruits of Emblica officinalis, a powder of a pectinase treated water extract of fruits of Emblica officinalis, and combinations thereof; a method of preparing such compositions of extract of fruits of Emblica officinalis, more particularly which has application as a nutraceutical or pharmaceutical for increasing HDL-C levels in patients with memory loss and dementia especially in patients with neurodegenerative diseases like Alzheimer's disease and for the treatment of memory loss especially in Alz

Abstract: Extracts derived from plants of the Tsuga genus having anti-inflammatory and antimicrobial properties are provided. The Tsuga extracts are suitable for the treatment of inflammation, irritation and/or infection.

Abstract: The present invention provides use of alcohol extract of longan seeds for manufacturing a drug for treating kidney tissue dysfunction. Preferably, an ethyl acetate sub-fraction of the alcohol extract of longan seeds has a better effect in treating kidney tissue dysfunction.

Abstract: The invention relates to extracts and compositions from Gnetum africanum and methods for obtaining the extracts, wherein the extracts comprise resveratrol and have anti-inflammatory activity. Methods of using the extracts for the prevention and/or treatment of inflammatory diseases, and compositions which comprise the extracts including cosmetic compositions are also encompassed.

Abstract: The present invention is one that heats the inside of the spinning pack in a short period of time while keeping temperature of an outer circumferential part of a spinning pack less than a maximum allowable temperature, and provided with: a magnetic path forming member that forms a magnetic path with a spinning pack arrangement space where the spinning pack is arranged to occupy the space and be positioned intermediate respective ends of the magnetic path forming member that border the space; and a magnetic flux generating winding that is provided so as to be wound to surround the spinning pack arrangement space.

Abstract: A method of production of Zinc dust which includes melting Zinc products in a melting furnace on a semi-continuous basis, transferring at least a part of the molten Zinc products to a vaporizing furnace, vaporizing the molten Zinc in the vaporizing furnace into Zinc vapour on a substantially continuous basis, transferring Zinc vapour from the vaporizing furnace to a condenser, and condensing the Zinc vapour to form Zinc dust.

Abstract: The invention relates to a device (10; 10a) for encapsulating a component (1) with plastic material (2), comprising at least two tool parts (11, 12), which in a closed arrangement for encapsulating the component (1) form a receptacle (15) for the component (1), an injection channel (30) for supplying the liquefied plastic material (2) to the region of the receptacle (15), and a single retaining element (22) for positioning the component (1) in the receptacle (15), wherein the retaining element (22) can be moved in a first position for positioning the component (1) in the receptacle (15) and in a second position for preferably completely encapsulating the component (1) with the plastic material (2). According to the invention, the retaining element (22) holds the component (1) in the region of the receptacle (15) by means of form positive and/or clamping engagement.

Abstract: The invention relates to a device for production of dental molded parts from a polymerizable plastic, with a flask (16) and with a heating device (40) for heating the polymerizable plastic in the flask (16). The heating device (40) is movable relative to the flask (16).

Abstract: A polymer filtration apparatus for sealing a slide plate translatable across a bore of an extrusion or mold machine, includes an annular seal having a sealing surface which is biased against the slide plate by a spring mechanism. The annular seal has a thrust surface which is angled relative to the sealing surface and the thrust surface is located at an opposite axial end of the annular seal from the sealing surface. The spring mechanism can be a single spring with overlapping tangs or a multiple spring assembly in overlapping relationship, with or without tangs, to form a continuous barrier. The spring assembly is used to exert a radial force against the thrust surface of the annular seal to bias the seal in an axial direction against the downstream slide plate. In operation, pressurized polymer melt in the extrusion bore further biases the spring against the annular seal which is then transferred to the seal and the slide plate.

Abstract: An apparatus for compressing a material includes a central longitudinal axis, a plurality of levers, and a plurality of jaws, wherein each jaw is attached to a lever, and wherein each jaw has a compression surface having an area. The apparatus also includes a compressing mechanism configured to move each lever in a non-linear motion such that the area of a compression surface exposed to the material decreases with the inward movement of that compression surface; and a shaping element associated with at least one compression surface. The apparatus can include a plurality of shaping elements projecting from at least one compression surface, wherein the plurality of shaping elements is configured to impart a pattern in the material. The apparatus can include a plurality of shaping elements each projecting from a compression surface, wherein the plurality of shaping elements is configured to impart a plurality of grooves in the material.

Abstract: A molding apparatus for glass molded product includes a mold, a press shaft and a release device. The release device includes a release member, a push bar, and a release action mechanism. The release member has a lower end surface to face an outer peripheral portion of a molding surface of the lower die of the mold. The push bar adjusts a downward pressure given to the release member. The release action mechanism is provided to hold an upper portion of the push bar movably along a shaft direction of the press shaft. The release action mechanism moves the push bar and the release member downward along the shaft direction to release a glass material and the upper die of the mold when the upper die and the lower die are separated after the glass material has been pressed between the upper die and the lower die.

Abstract: A method and apparatus for forming hard shell capsule components, wherein the capsule components are formed from a material which undergoes gelation upon heating, such as HPMC. A heat station is provided to heat a plurality of molds prior to dipping into a solution of the thermogeling material. The drying conditions following dipping are carefully controlled to control the rate of drying.

Abstract: An in-mold shutter (140) for embedding in an injection mold (100, 200, 300) is described herein. The in-mold shutter (140, 240, 340, 440, 540) includes a shutter actuator (148, 548) that is configured to selectively engage a first mold shoe (130) of the injection mold (100, 200, 300) with a platen of a mold clamping assembly (996) to hold the first mold shoe (130) in an extended position (E), along a mold-stroke axis (X), during a step of molding a first molded article (102A) in the injection mold (100, 200, 300). Also described herein is a molded article transfer device (150, 250) for use with the injection mold (100, 200, 300). The molded article transfer device (150, 250) includes a shuttle (154) that is slidably arranged, in use, within the injection mold (100, 200, 300).

Abstract: An in-mold shutter (140) for embedding in an injection mold (100, 200, 300) is described herein. The in-mold shutter (140, 240, 340, 440, 540) includes a shutter actuator (148, 548) that is configured to selectively engage a first mold shoe (130) of the injection mold (100, 200, 300) with a platen of a mold clamping assembly (996) to hold the first mold shoe (130) in an extended position (E), along a mold-stroke axis (X), during a step of molding a first molded article (102A) in the injection mold (100, 200, 300). Also described herein is a molded article transfer device (150, 250) for use with the injection mold (100, 200, 300). The molded article transfer device (150, 250) includes a shuttle (154) that is slidably arranged, in use, within the injection mold (100, 200, 300).

Abstract: A nutritional composition comprising a carbohydrate fraction comprising glucose and fructose in a ratio from about 3:1 to about 1:1, wherein: the powder nutritional composition is designed to be dissolved in water, a serving size of the nutritional composition is from about 1 to about 20 g, the carbohydrate fraction comprises at least 30% glucose and fructose, the carbohydrate fraction provides at least 50% of the energy of the nutritional composition; and the nutritional composition comprises an energy density from about 800 kJ/100 g to about 2200 kJ/100 g. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness.

Abstract: The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.

Abstract: There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.

Abstract: The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.

Abstract: An ingestible composition including a probiotic contained in a mixture of hydrolyzed protein, a first carbohydrate, a second carbohydrate and optionally a compound binder and/or a lipid component, useful for nutrition of infants and children.

Abstract: An ingestible composition including a probiotic contained in a mixture of a phospholipid and a glyceride, useful for nutrition of infants and children.

Abstract: A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.

Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.

Abstract: The present invention relates to high protein low fat snack products including crisps and to methods of producing them. The products are dried and expanded products. In one embodiment the product is a heat-expanded and dried crisp snack product based on milk proteins. Other products are in effect synthetic cheese snack products.

Abstract: Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is comestible. Also provided are multicellular bodies comprising a plurality of non-human myocytes that are adhered and/or cohered to one another; wherein the multicellular bodies are arranged adjacently on a nutrient-permeable support substrate and maintained in culture to allow the multicellular bodies to at least partially fuse to form a substantially planar layer for use in formation of engineered meat. Further described herein are methods of forming engineered meat utilizing said layers.

Abstract: Cold and ready to eat bean cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of beans are able to be included in consumer's diets.

Abstract: Cold and ready to eat cereal cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of cereals are able to be included in consumer's diets.

Abstract: A pet food comprising an aggregate of granules, wherein 60% or more of the granules in the aggregate have a hardness of 2.5 kgw or lower immediately after being soaked in diluted hydrochloric acid (pH 2.5) having a temperature of 20 to 25° C. for 10 minutes.

Abstract: Deep fried, seasoned, and ready to eat vegetables in small pieces to be served conveniently as an appetizer and/or snack food. The comestible produced provides people who eat at fast food restaurants the choice of deep fried vegetables as appetizers, and people shopping for food the convenience of getting processed vegetables as snack food.

Abstract: Provided is an oral pouch flavor product with a fibrous flavored wrapper that encloses an inner filling material. Preferably, the fibrous flavored wrapper includes embedded flavorants. The fibrous flavored wrapper may also include a softening agent, colorants, and/or browning inhibitors. The inner material may include non-tobacco, plant material fibers and preferably has a low moisture content so as to prevent the need for preservatives or refrigeration.

Abstract: The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.

Abstract: An edible, biodegradable container that includes an edible or biodegradable sealant preventing liquids or moisture from foods or beverages stored therein from being absorbed into the container is disclosed. The sealant allows the edible container to contain liquids, even when the liquids are stored for extended periods of time within the container. The sealant may be applied to the interior of the container only, or may be applied to the entire container. The edible container may be configured in any size and shape to hold a plurality of different foods or beverages such as cups, mugs, shot glasses, bowls, or bottles. The edible container may be formed with high side walls, allowing it to hold a beverage and used like a traditional drinking cup or mug. The edible container is configured to be eaten during or after consumption of the food or liquid stored therein.

Abstract: A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a pulse protein source material by extraction of the pulse protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the optionally concentrated pulse protein solution, and optionally drying the optionally concentrated and optionally diafiltered pulse protein solution.

Abstract: A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.

Abstract: A method for seasoning food to reduce dietary sodium intakes includes seasoning the food product with sodium chloride having a mean distribution curve size of not more than approximately 20 microns. The amount of sodium chloride included in the seasoned food product to produce the desired flavor intensity takes into account that the sodium chloride exhibits a salt intensity that is greater than a salt intensity of an equal amount of sodium chloride having a mean distribution curve particle size greater than approximately 20 microns.

Abstract: A process for the production of stabilized rice bran fine powder is described. The process comprises adjusting the moisture content of the rice bran, deactivating rice bran lipases and peroxidases using superheated steam, drying the stabilized rice bran, and pulverizing the dried stabilized rice bran using a turbulent powdering machine with the concomitant introduction of a liquefied inert gas.

Abstract: The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.

Abstract: The present invention relates to methods and compositions for enhancing pastas by the addition of phosphate salts. The addition of phosphate salts and blends of phosphate salt has been found to improve properties such as texture and firmness. The addition of phosphate salts has also been found to reduce the need for additional ingredients such as egg whites or other additives.

Abstract: Process for manufacturing modified starch. A powdery starch composition raw material, containing a specified amount of a phosphate with respect to a raw material starch on a dry basis, is subject to esterification modification by performing a first step of heat treating by raising a temperature gradually and performing, in continuation, a second step of heat treating at a constant temperature. A temperature rise starting temperature of the first step is set within a range from an ordinary temperature to a temperature no more than a gelatinization starting temperature of the raw material starch, a temperature rise rate is set to 0.2 to 1° C./min, and a temperature rise final temperature is set to 120 to 180° C. The constant temperature treatment is normally performed at the temperature rise final temperature.

Abstract: The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof.

Abstract: The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL.

Abstract: The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.

Abstract: The present invention is directed to methods and systems for making partially popped popcorn. The invention comprises the steps of providing a plurality of corn kernels of the zea mays everta variety; soaking the plurality of corn kernels with water at substantially room temperature for a period of time sufficient to increase the pre-existing moisture content of less than about 15% water to a modified moisture content of greater than about 18% water; dewatering the soaking water away from the plurality of corn kernels; and forcing heated air upwardly through the perforated screen while the perforated screen is being vibrated such that the plurality of corn kernels having a modified moisture content of greater than about 18% water is suspended and heated above the perforated screen by the heated air thereby causing heating and expansion of the plurality of corn kernels to thereby yield the partially popped popcorn.

Abstract: Cold and ready to eat nut cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of nuts are able to be included in consumer's diets.

Abstract: A dispensing system includes a frame, a dispensing unit gantry movably coupled to the frame, and a dispensing unit coupled to the dispensing unit gantry. The dispensing unit further includes a vision system gantry coupled to the frame and a vision system coupled to the vision system gantry. A controller is coupled to the dispensing unit gantry, the dispensing unit, the vision system gantry, and the vision system. The controller is configured to obtain an image of a fiducial provided on the electronic substrate, obtain an image of at least a portion of an object positioned on the electronic substrate, orient the object with respect to the dispensing unit, and perform a dispense operation to secure the object to the electronic substrate. Methods of dispensing material on a substrate are further disclosed.