Abstract: The invention relates to a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and cystatin and/or cystatin hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.006 to 1.7.

Abstract: The invention relates to a cheese includes angiogenin and/or angiogenin hydrolysate in an amount of 6.5 mg/100 g to 160 mg/100 g, and cystatin and/or cystatin hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.02 to 1.6.

Abstract: A composition having an oil-in-water dispersion with enhanced stability is provided. The oil-in-water dispersion has particles of a hydrophobic agent with an average particle size between about 100 to about 999 nm, where the distribution of particle sizes are a monodispersity about the average particle size, and the negative charge on the particles generates a force of repulsion that exceeds the force of coalescence among the particles of the hydrophobic agent in the oil-in-water dispersion. A method for applying the composition to a food and/or beverage is also provided. The submicron average particle size, dispersity, and force of repulsion of the particles in the dispersion increase the extent of penetration and accelerate diffusion of the particles of the hydrophobic agent throughout a water phase of a food or beverage, to enhance the physical, chemical, nutritional and/or sensory properties of the food or beverage, and to prevent freezer burn.

Abstract: The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

Abstract: [Problem] To provide: a novel oil or fat composition, particularly an oil or fat composition having excellent heating resistance; and a method for producing the oil or fat composition. [Solution] The oil or fat composition according to the present invention comprises (I) a palm-based fractionated oil or fat in which the ratio of the content of tripalmitin relative to the content of triglyceride is 70 to 90 wt % and the ratio of the content of unsaturated fatty acids relative to the total content of all of fatty acids is 1 to 8 wt % and (II) a base oil having a melting point of lower than 10° C., wherein the content of the component (I) is 0.05 to 15 wt % relative to the whole weight of the oil or fat composition and the content of the component (II) is 85 to 99.95 wt % relative to the whole weight of the oil or fat composition.

Abstract: An oil or fat composition described herein has a hydrogenated aroma and flavor as a conventional oil or fat composition and a long lasting hydrogenated aroma, while having trans-fatty acid content reduced to the same extent as that in a general liquid salad oil, and the starting material thereof. The oxidized and partially hydrogenated oil or fat contains C18:2 trans-isomer from 10 to 60 wt. % on the total constituent fatty acid content basis and has peroxide value from 8 to 350 meq/kg. A ratio by weight of the C18:2 trans-isomer content to C18:1 trans-isomer content in all the constituent fatty acids can be 0.3 to 1.8.

Abstract: The present invention relates to a flavouring composition for infusion beverages (in particular, teas), to tea bags comprising the composition and to a process for preparing the composition. The composition of the present invention is in the form of particles and comprises a flavour, a water-soluble material as a matrix containing the flavour incorporated therein, and water-insoluble carrier particles neutral with regard to flavour and taste, which are coated with the water-soluble, flavour containing matrix.

Abstract: A system and method for packaging coffee is presented. Coffee is packaged in an oxygen-free environment to eliminate or minimize the presence of oxygen in the package. Coffee that is packaged according to the system and method presented herein produces coffee drinks that are more flavorful than coffee that is vacuum-packed after already having been exposed to oxygen. The oxygen-free environment may be created by an atmospheric isolation chamber having an inlet and an outlet, a mechanism configured to maintain oxygen level in the chamber at below a predefined level, and a coffee packaging tool inside the isolation chamber.

Abstract: Method for producing a long coffee extract from a capsule in a coffee machine comprising: providing a capsule containing a predetermined dose of roast and ground coffee and the machine supplying hot water within the capsule, extracting liquid coffee extract from the capsule by rotating the capsule about its central axis in the machine for centrifuging and extracting the liquid coffee extract towards the periphery of the capsule while the machine continuing supplying hot water, the machine collecting the liquid coffee extract from the capsule and dispensing the coffee extract in a receptacle; wherein the liquid coffee extract is formed with coffee foam (i.e.

Abstract: A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer. The wet crumb feedstock is preferably formed into discrete, free-flowing granules prior to the simultaneous drying and comminuting. Apparatus for the production of crumb is also disclosed.

Abstract: Chewing gums and chewing gum bases which are cud-forming and chewable at mouth temperature contain a block polymer having at least four blocks Composed of at least two different monomer systems. The block polymer exhibits an Order-Disorder Transition temperature in the range of 10 to 250° C. Chewed cuds of the chewing gum may exhibit improved removability from environmental surfaces to which they may become undesirably attached. A processing method in which the gum is mixed and/or sheeted at a temperature above the Order-Disorder Transition temperature is described.

Abstract: A beverage dispenser for partially frozen beverages includes at least one bowl for storing a beverage product, with a freezing cylinder positioned in the bowl. The beverage dispenser further includes a cooling system for supplying a cooling medium to the freezing cylinder to cool the beverage product when stored in the bowl, along with a dispenser assembly for dispensing the beverage product from the bowl. The beverage dispenser includes an auger which rotates about the freezing cylinder. A driven hub is positioned on and rotates with respect to the freezing cylinder, and the driven hub engages a rear end portion of the auger. A driver hub is positioned inside of the freezing cylinder and is magnetically coupled to the driven hub, such that rotation of the driver hub causes a corresponding rotation of the driven hub, and thus, rotation of the auger.

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: 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: Method for preparing double-walled capsules includes: a) dispersing a lipophilic active principle in an aqueous solution containing at least one anionic and at least one cationic polymer; b) adjusting the pH so that the positive charges of the cationic polymer balance the negative charges of the anionic polymer to induce coacervation; c) adsorbing resulting coacervate droplets on the surface of the active principle to form capsules; d) introducing a solution of anionic polymers into the reaction medium obtained in step (c); e) introducing the resulting mixture into a unit forming drops; f) mixing the resulting drops with a solution of divalent salts and forming the double-walled capsules. The method uses no cross-linking agents and the nutritional active principle is selected from among bioactive lipids, salts of trace elements, liposoluble vitamins, prebiotics, probiotics, proteins and/or concentrates of milk proteins, vegetable or animal enzymes, peptides and amino acids, sugars, flavour enhancers.

Abstract: An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not more than 0.43, wherein CI=(I200?Iam)/I200> where I200 is the intensity of the highest peak in the X-ray diffraction spectral pattern of the cellulose ether particles and Iam is the intensity of the valley between the highest peak I200 and the higher of the one or two peaks adjacent to the highest peak, is useful for preparing battered foods of reduced oil and/or fat uptake when fried.

Abstract: A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

Abstract: Disclosed is a cooking apparatus including a cooking chamber to receive materials to be cooked therein, a microwave-heating unit to radiate microwaves to the cooking chamber, a convection-heating unit to supply hot air to the cooking chamber, a grill-heating unit to supply radiant heat to the cooking chamber, a crusty plate configured to be heated by the microwaves, an input unit to receive a user fry-cooking command, and a control unit. When the user fry-cooking command is input, the control unit performs a microwave-heating stage of activating at least one of the convection-heating unit and the grill-heating unit and activating the microwave-heating unit, and performs a slim fry stage of activating the grill-heating unit and the convection-heating unit without activating the microwave-heating unit. Accordingly, the cooking apparatus achieves the fry-cooking process using the microwaves, radiant heat and convection heat without dipping the materials to be cooked in oil.

Abstract: The enzymatic effect on an intracellular substrate present in vegetable cells with a membrane can be increased by pre-treating the vegetable material with a pulsed electric field.

Abstract: A pasta product that includes a central body, the central body having a central region and at least one planar face, the planar face having an outwardly oriented face and a surface region oriented between the central region and the outwardly oriented face, the central body having a first color, the planar face defining a display field and at least one first indicia contained in the outwardly oriented face and extending into the surface region of the central body, the indicia having at least one second color that differs from the first color, wherein the first indicia composes between 2% and 98% of the display field defined in the outwardly oriented face.

Abstract: A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

Abstract: The invention overcomes the deficiencies of the art by providing a soybean plant with non-transgenic mutations conferring decreased ?-subunit of ?-conglycinin content and increased ??-subunit content of ?-conglycinin in seed. Moreover, the invention provides an agronomically elite soybean plant with non-transgenic mutations conferring a gyclinin null phenotype, increased ?-conglycinin content, and increased ??-subunit content of ?-conglycinin in the seed. The invention also provides derivatives, and plant parts of these plants and uses thereof. Methods for producing such plants are also provided.

Abstract: An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.

Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A low-calorie food or drink, particularly an edible product (a food or drink) with an improved distinctive strange taste (particularly bitterness remaining in the mouth) has low calories and is obtained by replacing part or most of the sugar or isomerized sugar to be added by a high-intensity sweetener. Provided are a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved, each of which is characterized by containing or using an isomerized sugar and a rare sugar such that the rare sugar is contained or used in an amount of from 1 to 150 parts by mass based on 100 parts by mass of the isomerized sugar.

Abstract: Ingestible nutritional dose forms are disclosed. The ingestible nutritional dose forms curb appetite, reduce food intake and/or reduce satiety. Methods for making and methods for using the ingestible nutritional dose forms are also disclosed.

Abstract: A carbonated beverage storage system for preserving the carbonation in a carbonated beverage after it has been opened. The system includes reusable caps that can be secured to opened carbonated beverage containers. The reusable caps include an opening having a gasket therein that provides an airtight seal. A housing is provided that includes a bottle receiving section with a nozzle that can be inserted into the gasket of the reusable cap. An air pump is in fluid communication with the nozzle and can be used to fill the empty space within the beverage container with air in order to preserve the carbonation in the beverage. The beverage container can then be removed from the housing and the reusable cap provides a seal so that the air does not escape the bottle.

Abstract: A cleaning device with built-in removable brushes/bristles of the present invention composes of a lid and bowl; whereas lid is fitted with the bowl; inside the bowl there is a spinning basket with built-in removable bristles, the crank and knob located on top of lid for spinning action. The crank is attached to the middle section of the brushing basket with an extension part. Spinning action of the brushing basket initiated by rotating the knob. This utility model is a new cleaning device with brush/bristles structure is relatively simple and reliable high strength, beneficial to health, able to clean the surface of fruits or vegetables rapidly.

Abstract: A food composition and method of making is provided, the food composition comprising a soft food and at least one thickening agent, a polymerized edible matrix encapsulating the soft food and at least one thickening agent, wherein an outer surface of the soft food and at least one thickening agent substantially adheres to an inner surface of the polymerized edible matrix encapsulating the soft food and at least one thickening agent.

Abstract: The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products.

Abstract: A smokeless tobacco gel product is providing, including a tobacco material in an amount of at least about 0.01 weight percent, based on the total weight of the smokeless tobacco gel product; at least about 50 percent by weight of one or more sugar alcohols; a humectant in an amount of at least about 0.1 weight percent; and water in an amount of at least about 10 weight percent. The tobacco material (e.g., particulate tobacco or a tobacco extract such as tobacco-derived nicotine) can be present in an amount of about 0.1 to about 10 weight percent. The humectant amount can be varied to vary the properties of the gel product, with more paste-like consistency achieved with a humectant amount of at least about 7 weight percent, and more syrup-like consistency achieved with a humectant amount of less than about 6 weight percent.

Abstract: A present invention and process for preparing an herbal moist snuff product, including the essential herbal component citrus fiber. Citrus fiber, when shredded, boiled, and dried has the ability to absorb moisture components similar to genuine snuff tobacco, however, the dangerous components of genuine snuff tobacco, such as nicotine, cadmium, benzopyrene, etc., are nonexistent in the present invention. When absorbed by its liquid casing, the dried citrus fiber carries all the organoleptic qualities, without the harmful chemicals, of a genuine snuff tobacco.

Abstract: A cigarette blank comprising a tube having a first end and a second end, wherein the tube is made of reconstituted leaf sheet, and a filter disposed in the second end of the tube.

Abstract: A smoking article comprising a first part moveable relative to a second part, and an indexing mechanism comprising a first indexing surface on the first part, and a second indexing surface on a support element of the second part. The second indexing surface is configured to engage with the first indexing surface to control relative movement between the first part and second part. One or more spacer elements are arranged to control a radial position of the first indexing surface relative to the second indexing surface. The support element and one or more spacer elements are frangibly connected.

Abstract: A smoking article comprising a first part comprising a first ventilation area rotatable relative to a second part comprising a second ventilation area to control a level of ventilation by an overlap between the first and second ventilation areas. The first ventilation area and/or second ventilation area is configured such that the overlap has an increasing rate of change with respect to a rotational position. The second ventilation area overlaps with the first ventilation area from a first longitudinal position on the first part to a second longitudinal position on the first part. The first and second ventilation areas are configured such that the first and second longitudinal positions of the overlap increases in longitudinal distance along the smoking article from a mouth end as the level of ventilation increases.

Abstract: A smoking accessory kit system facilitates the process of hand-rolling cigarettes, cigars or the like. The system includes a primary tray having a bottom wall and a perimeter wall coupled to and extending upwardly from the bottom wall. A top edge of the perimeter wall defines an access opening into an interior of the primary tray. A plurality of magnets is attached to the primary tray. A plurality of attachments is magnetically attachable to the primary tray.

Abstract: There is provided an aerosol generating device configured for user inhalation of a generated aerosol, including a heater element configured to heat an aerosol-forming substrate; a power source connected to the heater element; and a controller connected to the heater element and to the power source, wherein the controller is configured to control the power supplied to the heater element from the power source to maintain the temperature of the heater element at a target temperature, and is configured to monitor changes in the temperature of the heater element or changes in the power supplied to the heater element to detect a change in air flow past the heater element indicative of a user inhalation. The controller may determine when a user has inhaled and may use this for dynamic control of the device as well as provide user inhalation data for subsequent analysis.

Abstract: A self-powered electronic vaporizer for use as an electronic cigarette or medical device to deliver inhalable substances including, but not limited to, medicaments, nicotine, flavored solutions, and the like. The device comprises an energy generation component and an atomizer component. The energy generation component houses a turbine and generator mechanism to power a heating means to vaporize a substance contained within a sealed chamber of the atomizer for a user to inhale for medical, habitual, or recreational use.

Abstract: An improved fishing or hunting wader, exposure suit or foul weather pants/bib incorporates a novel waterproof connectable hatch to provide access for urination. The low profile and lightweight waterproof hatch is centered over the groin area and allows the wearer of a fishing wader, or similar foul weather gear pants, to be able to quickly open the hatch and urinate without removing the cumbersome garment. A hinged or connectable lid may swing upwards and downwards and features a hook-and-loop fastener, a magnetic, or mechanical fastener so that the lid is held up in place and out of the way. After urination, the lid may conveniently snap back into place against a seal or O-ring thereby forming a water tight seal.

Abstract: The present inventive concept relates to electrically-powered, thermal-regulated apparel or heated garments and a controller and related methods of operation thereof. The thermal-regulated apparel item includes a heating assembly having a heating element and a controller that is linked to the heating element. The controller receives measured temperature or other feedback such as electrical resistance values from a thermistor or a voltage level of a thermocouple positioned along the heating element and in response, varies an electrical power output to the heating element to maintain a desired thermal output. The controller also communicates with a user settable control device, which can include a wireless control device, such as a Smart phone, through which the user can monitor and control the thermal output of one or more heated garments linked thereto.

Abstract: A method of making hunter safety apparel in highly visible luminescent colours in spectrums which are visible to the human eye, but are not visible to ungulates. The hunter safety apparel is coated wholly or partially with a photo luminescent ink over the regular colour pattern of the apparel. The photo luminescent ink is a high visibility colour which is visible to the human eye in regular light conditions, and in low or zero light. The photo luminescent ink is visible in light spectrums which are detectable by the human eye and not visible in light spectrums detectable by ungulates. Luminescent ink or dye is applied in patterns which are not natural in shape, but clearly artificial in colour or placement so that to the human eye, it is obviously an artificial and not natural appearing object.

Abstract: An elongate shell having a longitudinal axis an inner volume sized and shaped to receive a user therein. The elongate shell has a front portion adapted to cover the front of a user during use and a back portion adapted to cover the back of the user during use. The elongate shell has a pair of arm ports. Each of the arm ports is selectively moveable from a closed port position to an opened port position for allowing the user external access from within the shell. Each of the ports comprising includes an inner panel and an outer panel. The inner panel is positioned in overlapping face-to-face engagement with the outer panel in the closed port position. The outer panel is spaced from the inner panel in the opened port position to define a passage for allowing the user to extend their arm through the respective port. The elongate shell further includes a bottom portion and an opening in the bottom portion to allow a user's feet to extend through the opening to the exterior of the inner volume.

Abstract: Provided is a head covering comprising a generally triangular shaped fabric sheet having an inner surface and an outer surface, the fabric sheet having a front edge and first and second opposing edges, at least one evaporative cooling fabric secured to the inner surface of the fabric sheet, and a first and second stretchable fabric panel located on or within the fabric sheet. A method of aiding thermoregulation of the human body and a kit including a head covering and instructions for use is also provided.

Abstract: A garment has an outside surface with a first component of a hook and loop fastening system attached thereto. A pocket patch has an inside surface with a second component of the hook and loop fastening system attached thereto. The first and second components of the hook and loop fastening system are engaged to one another to secure the pocket patch to the garment to provide a patch pocket. The pocket patch is removable from the garment by disengaging the first and second components of the hook and loop securing system. The pocket patch or another pocket patch having an inside surface with the second component of the hook and loop fastening system attached thereto is attachable to the garment by engaging the first and second components of the hook and loop securing system with one another.

Abstract: A garment assembly includes a garment having an outside surface and a pocket patch having a plurality of edges and an inside surface with an adhesive disposed on the inside surface adjacent all but one of said edges with a majority of the inside surface not coated with said adhesive. The inside surface of the pocket patch is attachable to the garment by engaging the adhesive on inside surface of the pocket patch to the outside surface of the garment in a removable manner to form a patch pocket. The inside surface of the pocket patch may be attached to a removable backing to facilitate shipping, storage and displaying the pocket patch for sale.

Abstract: The present invention relates to a top having suspenders coupled integrally therewith wherein the top made independently wearable is coupled integrally to the suspenders or suspender straps made independently by means of various methods and configurations, thus providing the original functions of the top and the fundamental functions of the suspenders and maintaining the expandability and elasticity as the characteristics of the suspenders, so that the top and the suspenders are coupled in their shape to each other, while their original characteristics and functions are being maintained functionally, thus improving the detachability and conveniences in use of the suspenders, preventing the loss of the suspenders, and preventing the suspenders from arbitrarily slipping down.

Abstract: Disclosed herein is an undergarment designed to keep the wearers shirt tucked, that includes a body and an elastic band around the top of the body at the waist, elastic legbands at the bottom of the body, an elastic anchor on each side of the body each of which has its bottom attached to the top of the elastic legband on the same side and its top attached to the bottom of another elastic band around the hip that rests below the waistband.

Abstract: Hair enhancements, additions, and extensions that are, realistic, seamless, comfortable, secure, durable, and hygienic are disclosed. Embodiments include a hair product including a first layer, a second layer having an open weave structure, a third layer, the first and third layers encasing the second layer, and a plurality of strands of hair, each of the plurality of strands of hair being affixed to the second layer and extending therefrom. Other embodiments include a hair piece including a base comprising first, second, and third layers, the first and third layers at least partially encasing the second layer, and a plurality of strands of hair extending from the second layer. Various embodiments comprising different styles of hair enhancements are disclosed.

Abstract: A helmet assembly comprises a helmet, a facemask, and a plurality of female connectors directly or indirectly affixed to the facemask. The helmet comprises an outer shell and a plurality of studs affixed thereto. Each of the plurality of female connectors is (i) selectively matable to a corresponding one of the plurality of studs by pushing the female connector onto the corresponding stud and (ii) selectively releasable from a corresponding one of the plurality of studs by pulling a grasping portion of the female connector and moving the grasping portion along a longitudinal axis of the female connector from a first position to a second position. The facemask is selectively affixable to the outer shell by selectively mating each of the plurality of female connectors to a corresponding stud, and selectively removable from the outer shell by selectively releasing each of the plurality of female connectors from a corresponding stud.

Abstract: A helmet for tracking impact including at least one sensor, a processor in communication with the sensor and a storage file in communication with the processor, the at least one sensor measures a force applied to the helmet and sends a signal to the processor indicative of the measured force. The processor receives the signal indicative of the measured force and compares the measured force to a predetermined value, wherein if the measured force exceeds the predetermined value data is sent to the storage file to record the measured force. The helmet can include an alarm system and/or an injury tracking system.