Abstract: A method for the treatment of addiction to tobacco includes the stages of i) interviewing and training of a tobacco user (patient) and an accompanying person (ii) undergoing a Domiciliary Intensive Detoxification Program, including breathing and corporal exercises, directed balneotherapy, dietary measures including the intake of selected groups of foods and aloe vera gel, hygienic and oral rehabilitation measures and (iii) adhering to a maintenance program.

Abstract: The present invention relates to natural extracts as a source of therapeutic compounds for human use, specifically for curing and preventing cancerous and tumorous conditions. More specifically, the present invention relates to extracts, compositions or the extracts and methods to produce the extracts from Deschampsia antarctica for prevention of cancer.

Abstract: The present invention relates to a composition and a kit for the protection, treatment and repair of cartilage in humans and animal joints. The composition or kit contains a combination of unsaponifiable lipids together with one or more of polyphenols and/or catechins. Preferably, the composition or kit contains avocado:soybean unsaponifiables (ASU) and green tea.

Abstract: A fatty acid composition containing linoleic acid, linolenic acid and oleic acid is provided. Also provided is a fatty acid composition containing linoleic acid, linolenic acid and oleic acid, and at least one selected from palmitinic acid, palmitoleic acid, stearic acid, arachidic acid and docosanoic acid. A plant extract and a pharmaceutical preparation are provided, wherein the pharmaceutical preparation contains an active component including at least one of the fatty acid composition, the plant extract and modified products thereof. Also provided is an application of the fatty acid composition, the plant extract and the pharmaceutical preparation in multiple fields. The pharmaceutical preparation may function to repair various wounds and traumas in skin, mucosa, lumina and muscular tissues.

Abstract: An intraocular shunt can be manufactured using a system that includes a liquid bath and a wire, which is moved through the bath. When moved through the bath, the wire is coated with a material, such as gelatin. For example, the liquid bath can have a top layer, including water, and a bottom layer, including gelatin. The coated wire passes through an aperture formed in a plate component of the system. The gelatin can be dried on the wire in a humidity-controlled space, thereby forming the shunt.

Abstract: A press for producing a pellet from powdered material, comprising a press frame with an upper and a lower retaining plate, which are connected to one another by several vertical spacers and with at least one supporting element, which is disposed between the upper and the lower retaining plate, a tool guiding unit with at least one upper punch unit with at least one upper press punch and/or at least one lower punch unit with at least one lower press punch and with a die assembly with at least one holder for powdered material, which is to be pressed by the upper and/or lower press punch, wherein the tool guiding unit is disposed at the supporting element, and at least one upper drive unit for moving the upper punch unit in the vertical direction and/or at least one lower drive unit for moving the lower punch unit and or the die assembly in the vertical direction, wherein, when the press is operating, the upper drive unit and/or the lower drive unit are supported at the supporting element in such a manner, that

Abstract: A preform-molding device has a nozzle section including three cylindrical layer-forming flow channels, which include an inner flow channel and an outer flow channel for forming the substrate layers of the main resin, and a middle flow channel for forming the intermediate layer, and also includes a predetermined number of vertical blocking rib pieces disposed at a downstream end of the middle flow channel, in parallel in the circumferential direction, so that the intermediate layer would be segmented in the circumferential direction into a predetermined number of vertically running streams, wherein flow behavior of the intermediate-layer resin flowing through the middle flow channel is adjusted by positioning the vertical blocking rib pieces in the circumferential direction so as to minimize a difference in height between a maximum height point and a minimum height point that appear in a leading edge of the intermediate layer of the preform.

Abstract: A filter assembly for an additive manufacturing apparatus has a housing defining a gas inlet and a gas outlet. A filter element is located within the housing between the gas inlet and the gas outlet. The assembly includes valves that can be actuated to seal the gas inlet and the gas outlet. Additionally the assembly has a fluid inlet for allowing ingress of a fluid into the housing. The assembly allows a filter element, which may contain volatile particles, to be changed safely. By sealing the gas inlet and outlet and flooding the housing with a suitable fluid, volatile particles captured by the filter can be neutralised.

Abstract: The invention relates to an apparatus for the pretreatment and subsequent conveying or plastification of plastics, with a container with a mixing and/or comminution implement that is rotatable around an axis of rotation, wherein, in a side wall, an aperture is formed, through which the plastics material can be removed, a multiscrew conveyor being provided, with at least two screws rotating in a housing, wherein the imaginary continuation of the longitudinal axis of the conveyor in a direction opposite to the direction of conveying passes the axis of rotation, where, on the outflow side, there is an offset distance between the longitudinal axis of the screw closest to the container, on the outflow side, and the radius that is parallel to the longitudinal axis, and in that the screws co-rotate.

Abstract: An extrusion type compressive granulating apparatus is configured to produce granular excreta treating material that has an absorbing property and is formed by extruding and granulating a raw material via granulating holes formed in a table of the apparatus. A space rib is provided at a lower surface of the die table so as to form a gap below the granulating holes. A cutting blade is provided below the gap. The granulating holes each form a compression zone for compressing the raw material, and the gap forms a non-compression zone in which the compressed material swells before being cut by the cutting blade at the outlet of the non-compression zone.

Abstract: A method using directed self-assembly of block copolymers (BCPs) for making an imprint template has the required patterns for both the features in the template's active area and the optically-detectable alignment marks in the template's non-active area. A chemical contrast pattern defined by a lithographic technique forms patterns of lines in both the active area and non-active area, as well as patterns of featureless gap regions in the non-active area. The pattern of lines has the BCP components aligned as lamellae perpendicular to the substrate, while the pattern of featureless gap regions has the BCP components aligned as lamellae parallel to the substrate. The patterns of lines and featureless gap regions in the non-active area define the optically detectable alignment marks. One of the BCP components is removed, leaving the other BCP component as an etch mask to fabricate the imprint template.

Abstract: A bracket is described for clamping a mould to a supporting structure. The bracket includes a first part and a second part for attaching to the mould and to the supporting structure, respectively, or vice versa. The first and second parts are connected together and configured to provide constrained relative movement along a first axis to accommodate thermal expansion of the mould relative to the supporting structure in a first direction parallel to the first axis. The first and second parts of the bracket are connected via an articulated joint that allows the first and second parts to pivot relative to one another without moving the first axis such that the bracket can independently accommodate misalignments between the mould and the supporting structure.

Abstract: An in-mold grain application system includes a forming machine and an adhesive applicator. The adhesive applicator is configured to apply adhesive to a cover stock sheet prior to the sheet entering the forming machine. A controller is connected to the adhesive applicator and configured to command the adhesive applicator and control the adhesive application to the sheet.

Abstract: A flow medium for distributing a resin in vacuum assisted resin transfer molding processes for manufacturing long, thick and more complex composite parts comprises a flow channel encapsulated by a layer of fibrous material, which provides a high volume flow of resin distributed in a timely manner in the mold.

Abstract: A component part for an injection molding tool comprises a distributor that includes the first distributor plate, with a top side and underside. The component part has at least two material pipes that are aligned crosswise in relation to the underside of the first distributor plate and connected on the underside to the first distributor plate. Each material pipe has a flow channel configured therein, with feed channels configured in the first distributor plate being open on the underside into the flow channels of the material pipes. The feed channels on the top side of the first distributor plate are configured as open and the first distributor plate is monolithically formed together with the material pipes. An injection molding tool can be used with the component part and a method of making the component part is disclosed.

Abstract: This invention relates to addition of calcium citrate-malate in the feed of young animals and poultry. Growth in young animals and poultry is rapid. During the early stages of development, a highly soluble and bioavailable source of calcium is needed for healthy growth and bone development. In addition, this invention also relates to a source of calcium in the feed of laying hens. Laying hens require large quantity of calcium for eggshell formation. While the hens can mobilize calcium from bone to supplement the dietary calcium, the mobilization is slow and inefficient. The mobilization of bone calcium is also detrimental to health of hens. Laying hens often have bone defects and inferior eggshell. The addition of calcium citrate-malate to feeds and milk replacers of young animals enhances the bioavailability calcium for growth and bone development and improves health and eggshell quality of laying hens.

Abstract: To improve the solubility and the speed of dissolution of nutritional tablets comprising protein, fat and carbohydrates, dietary fibers are included in the nutritional tablets.

Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend of a portion which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it and use thereof.

Abstract: Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: A method for manufacturing jam using Acanthopanax senticosus fruits. Acanthopanax senticosus fruits are mashed, added with sugar, stored in a container, and fermented and ripened. The fermented and ripened Acanthopanax senticosus fruits are heated, added with mineral water, and compressed using a sieve to separate out the seeds and skins, and obtain a flesh extract of the Acanthopanax senticosus. The flesh extract is boiled down while stirring and 5-15 parts of sugar are added. Heat is reduced and salt is added to thoroughly-steam the boiled-down flesh extract. The thoroughly steamed flesh extract is put into a glass jar, boiled in a water bath with the lid of the glass jar tightly sealed, and cooled down to vacuum seal the glass jar. A final ripening process is performed. The jam provides an improved flavor of the Acanthopanax senticosus fruits and helps people to stay healthy due to the useful pharmacological effects of Acanthopanax senticosus fruits.

Abstract: Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity.

Abstract: Methods are described for treating a whey protein mixture to increase a relative concentration of ?-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes ?-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the ?-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the ?-lactoglobulin protein. The ?-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced ?-lactalbumin protein composition for infant formula, among other products.

Abstract: The invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16% in weight and comprising a heat treated cocoa butter. The invention also concerns the process of preparation of the liquid chocolate concentrate and a process for preparing beverage by pumping and diluting the liquid chocolate concentrate. Liquid chocolate concentrates and diluted variations thereof are also disclosed.

Abstract: The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5?AMP contained therein into 5?IMP. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment.

Abstract: The present invention relates to a liquid enzyme formulation, particularly to a liquid and stable formulation comprising a crosslinking enzyme and/or an enzyme modifying milk proteins. Particularly the present invention relates a liquid and stable transglutaminase formulation. In addition, the present invention relates to a method for preparing a liquid enzyme formulation.

Abstract: A capsule is provided with a body defining an interior space having an opening. A filter is disposed in the interior space to define an ingredients chamber. Ingredients are disposed in the ingredients chamber and a cover is disposed over the opening to seal the interior space. A messaging system is provided with the capsule to provide a desired message.

Abstract: An apparatus for applying electromagnetic energy to an object in a first energy application zone via at least one radiating element is disclosed. The apparatus may include at least one processor configured to cause the at least one radiating element to apply energy to the energy application zone at two or more MSEs; and adjust energy supplied to the at least one radiating element to follow changes in an MSE-dependent parameter, in absence of feedback from the energy application zone regarding the MSE-dependent parameter, based on data having been collected during energy application in a second energy application zone before the object is placed in the first energy application zone.

Abstract: Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one pre-gelatinized starch in the binder composition. The pre-gelatinized starch enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product.

Abstract: A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Abstract: An easily assembled, two-component, scalable solution for packaging and presenting varying quantities of chocolates (or any uniformly sized food product). The use of food-grade thermoformed plastic creates a simple, safe, and compliant packaging solution for food items that may be purchased in variable quantities. The combination of transparent or translucent plastic, slanted pockets, and stackable trays, creates a unique and aesthetically pleasing product presentation. Design features such as bevels, matching insets/outsets, and locking dimples ensure a rigid and robust assembly, regardless of quantities packaged. The use of food-grade plastic combined with the unique package design eliminates the need for other packaging materials (e.g. candy cups, inserts, pads, setup boxes, etc.) simplifying the packaging requirements and reducing the overall cost of production, assembly and packaging.

Abstract: A beverage preparation capsule containing a beverage preparation ingredient, having a body with side walls formed from one or more substantially air- and liquid-impermeable sheet materials defining a chamber containing a beverage preparation ingredient and further defining an outlet channel having an upstream end in fluid communication with the chamber for escape of beverage from the chamber. At least a region of the outlet channel is filled by a filtration material for filtering the beverage escaping from the chamber. Also provided is a clamp assembly for preparing a beverage from such a capsule, the clamp assembly comprising two or more clamp members, wherein an inner wall of at least one of the clamp members comprises a concave base surface for receiving the capsule and one or more pressure pads projecting from the concave base surface for selectively constricting a region of the capsule.

Abstract: A beverage filter cartridge comprising a cup portion; a lid portion coupled to the cup portion to define an interior; and a filter member provided within the interior; wherein the cup portion, the lid portion, and/or the filter member define three separate compartments with the interior.

Abstract: The invention is directed to a sealed packaging (1, 100, 110) for food products (P), such as confectionery products like candy bars or ice cream bars, preferably having a substantially cuboid form and comprising a flow wrap (2), wherein the flow wrap (2) is closed by end seals (3, 4) at two opposed ends (5, 6) and a fin seal (7) extending in a longitudinal direction of the packaging (1, 100, 110) between the two end seals (3, 4), wherein the fin seal (7) is provided at a lateral side (8) of the packaging (1, 100, 110), wherein an opening aid (9) is provided in the fin seal (7), and wherein the opening aid (9) extends into a tear-line (11) which diagonally traverses at least one of a front and rear wall (F, R) of the packaging (1, 100, 110).

Abstract: A can filling process, the process comprising providing a metal can body (1) having first and second ends, the second end being closed by a peelable lid (2), and supporting the can body (1) from beneath the peelable lid including presenting to the peelable lid a support surface having a pattern embossed thereon. The can body is filled with a product through said first end using a compacting ram such that the peelable lid is pressed against the support surface (3) by the product and said pattern is impressed into the peelable lid (2), and a closure applied to said first end.

Abstract: A method for marking an egg shell wherein a laser beam is directed onto the egg shell so as to discolor an outer layer of the egg shell without etching substantially into layers of the egg shell underneath the outer layer. The laser delivers a spot with a power density below about 2000 watts/sq. in. and a depth of an etching of the egg caused by the laser marking process does not exceed about 25 microns. InkJet printing may be added to the laser marking process or used instead of laser marking. Eggs may be marked in-carton, on a packer conveyor or on an apparatus fed by a packer conveyor, with eggs uniformly oriented in the package prior to (and after) printing. Marking is done in-carton, on-conveyor whether the marking is by laser, by ink, or both.

Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.

Abstract: Apparatus and process for removing and/or converting contaminants in water-miscible organic solvent mixtures by surface interaction effects to forms less objectionable with lesser metabolic impacts for humans. The process both changes distillation entrapped contaminant compounds in-situ and effects removal of the compounds and their reaction products. In what follows, water-miscible-organic-solvent and water mixtures can be substituted for alcohols. The alcohol to be treated is placed in a ventilated vessel leaving room for head space. Contaminant free air or a specific organic-contaminant-free gas is injected into or otherwise placed in contact with the alcohol. A vacuum is pulled within the vessel, which draws the gas through the alcohol into the head space creating gas bubbles. Energy within a specified range of frequencies is imparted to the fluid causing cavitation and reaction.

Abstract: Disclosed are ultrasonically-produced nutritional powders and methods of manufacturing the nutritional powders, including ultrasonically-produced infant nutritional powders and ultrasonically-produced adult nutritional powders.

Abstract: The invention relates to a device for treating raw materials, comprising at least two spaced-apart electrodes, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed by at least two electrically separated electrode segments of which each segment is electrically connected to the electrical energy source in a controlled manner and each electrode segment is connected to a measuring apparatus designed to determinate the electrical conductivity between electrode segments, wherein the electrical energy source is controlled by a control unit and the electrical energy source is controlled and is set up to respectively apply electrical energy at least to the two electrode segments between which the lowest electrical conductivity is determined.

Abstract: A production method for an encrusted food in that filling is encrusted with dough is comprised of: disposing a plurality of shutter pieces on a flange having an opening, each of which has a pressure face facing the opening; transporting the dough onto the flange; by a linkage, driving the shutter pieces synchronously to press the pressure faces on a periphery portion of the dough; pressing the dough on the flange against a nozzle so as to catch the periphery portion of the dough between the flange and a shoulder of the nozzle and squeeze the periphery portion of the dough into a gap between an outer periphery of the nozzle and the pressure faces; expelling the filling through the nozzle onto the dough on the flange to bulge the dough out of the opening; detaching the dough from the nozzle; and gathering the periphery portion by the pressure faces.

Abstract: The present invention relates to method for reformulating a frozen, food product to minimize growth of ice crystals.

Abstract: An assembly and method for preparing edible items on a stick, from material that may not be particularly pourable, using a mold, a mold compression piece and a stick.

Abstract: A single-serve container brewer and coffeemaker is disclosed. The brewer includes a monolithic cylindrical body with internal tapers designed for use with any products available in the single-serve K-CUP®-style prepackaged containers. It will also accommodate reusable, refillable container formats such as CAFÉ CUPS™ and the new fluted K-CUP® design using the included elastomeric seal/adapter. To brew a beverage, a single-serve container is placed in the brewer. The brewer is placed on top of a cup or mug. Hot water or other suitable liquid is poured into the brewer's reservoir. The brewer holds and seals the single-serve container in place as the liquid flows by gravity through the brewing medium inside the container. The brewed beverage is collected in a cup, mug or other suitable container. Products available in the single-serve format include coffees, teas, hot chocolates, soups and other medium suitable or amenable to gravity drip brewing or mixing.

Abstract: A cartridge containing one or more beverage ingredients and comprising an inlet for the introduction of an aqueous medium and an outlet for the beverage produced from the one or more beverage ingredients, the cartridge incorporating within a beverage flow path between the inlet and the outlet an eductor for entraining air into the beverage, the eductor comprising an aperture for producing a low pressure jet of the beverage.

Abstract: A device for producing a cheese starting material milk is disclosed. The device includes a first centrifugal separator that separates milk into a cream fraction and a skim milk fraction, a microfilter that separates the skim milk fraction info a permeate and a retentate, a second centrifugal separator that separates the retentate into a clean fraction and a high bacteria content sludge, and a means for returning the clean fraction to the microfilter. The cream fraction and the permeate are combined to obtain the cheese starting material milk.

Abstract: Devices, systems, and methods are provided for baking a food product in a portable baking oven. The baking oven includes a main body, lower and upper stones, a heat shield suspending the upper stone above the lower stone, and a heat element emanating heat upward to a rotating flat panel having the lower stone thereon. Convection heat from the heat element moves upward from below the rotating flat panel and past a periphery of the flat panel, channeled by the heat shield to the upper stone, to move along the upper stone, and then down along the heat shield, on the opposite side. With this arrangement, the heat element heats the upper and lower stones with convection heat moving between the lower and upper stones in a side-to-side manner.

Abstract: 2-substituted glutamic acid derivative according to the formula (I) or its physiologically acceptable salts are useful to impart, enhance or modify umami-and/or salt taste in a comestible product.

Abstract: Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising a botanical extract comprising at least one of thymol, eugenol, carvacrol, cinnamic aldehyde, and eucalyptol. Further provided is a flavor system having a minimum inhibitory concentration of less than about 3%.

Abstract: The invention relates to the use of rubusoside and certain mixtures containing rubusoside, preferably the use of certain rubusoside-containing mixtures, in particular Rubus suavissimus extracts, for masking, reducing or suppressing a bitter, sour and/or astringent taste impression. The invention further relates to orally consumable preparations, comprising at least one bitter, sour and/or astringent-tasting substance and rubusoside or certain rubusoside-containing mixtures, preferably certain Rubus suavissimus extracts, a corresponding method of producing said preparations and a method for reducing or suppressing the bitter, sour and/or astringent effect of a bitter, sour and/or astringent-tasting substance. The invention further relates to certain flavoring compositions that are particularly effective for masking, reducing or suppressing a bitter, sour and/or astringent taste impression.