Abstract: A process is proposed for production of low microbial count whole milk products, in which (a1) optionally, the milk product that is to be reduced in microbial count is subjected to a first heat pretreatment in a heat exchanger, and heated to temperatures in the range from 25 to 30° C., (a2) the optionally pretreated milk product is heated to temperatures of 50 to 75° C. by direct injection of superheated steam (“direct steam injection”, DSI) and pasteurized in the course of this, and (a3) the pasteurized product is cooled by flash cooling. A similar process for production of low microbial count skimmed milk products is likewise disclosed, which, as the most important intermediate step, additionally comprises separating off the cream.

Abstract: Yogurts, such as Greek frozen yogurts, and methods of making such yogurts are provided. The yogurts can contain fermented lactose-reduced skim milk such that the protein content of the yogurt is from 5% to 14% by weight of the yogurt, the total solids content is less than 38% by weight of the yogurt, and the amount of lactose is 7% or less by weight of the yogurt. The lactose-reduced skim milk can be the primary protein source in the yogurt, and the yogurt can have no added whey protein, milk protein concentrate (MPC), protein isolates or protein powders. The yogurt can be made without straining. The yogurt has a fat content from 0%-6% by weight of the yogurt, preferably below 5% and most preferably below 3%.

Abstract: A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have similar densities and different viscosities, gel strengths and sensory attributes.

Abstract: An oil composition product for use in providing improvement in the metabolic function of an individual. The oil composition product, system and method provides an oil blend with improved metabolic function to an individual's diet, a system and method monitoring of the individuals food intake with the food diary, and measuring the individuals metabolism with a metabolic analyzer integrated in the system. Changes in the individuals body composition are realized as the blend of oil composition product has the ability to increase a person's ability to burn more of their daily calories as fat, thereby increasing body fat loss and preserving lean muscle tissue, weight reduction and performance when part of a sensible diet and workout plan.

Abstract: The invention relates to a process for the stabilization of canola oil by a more reliable and rapid method for the evaluation of oxidative stability in oil. Results revealed that induction time for 200 ppm UE is greater than 200 ppm BHA which indicates that UE of DDVO was more potent than that of BHA.

Abstract: A portable instant coffee system that utilizes cellulose-based, water-soluble, or squeezable pills or tablets is enclosed. The system includes at least two components: one coffee extract pill or tablet and a flavor enhancing pill or tablet. The flavor enhancing pill or tablet can be a sweetener or creamer. Additional tablets can be the other type of flavor enhancer. The system can also include a tablet that will give the drink an effervescent quality.

Abstract: The present invention relates to a method for producing an instant coffee, the method comprising: providing a finely ground roasted coffee material; providing an aqueous coffee extract; mixing the finely ground roasted coffee material with the aqueous coffee extract to form a first mixture; and drying the first mixture, wherein, before drying, the finely ground roasted coffee material: (i) is heated to a temperature of from 70 to 100° C. in an aqueous environment; or (ii) is maintained at a temperature of from 5 to 70° C. in an aqueous environment for a duration of at least 1 hour.

Abstract: A process for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, including the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperature of at least 65° C. in an evaporation vessel; (b) maintaining the initial temperature for at least 30 minutes; (c) adding cold water; and (d) immediately spray-drying the solution to give the cocoa replacer; wherein the quantity of water in step (a) is such that the weight of the roasted wheat, roasted and/or malted barley material comprises from 12-22% of the total weight of the material and water, and the quantity of water in step (c) comprises from 25-40% of the total quantity of water used in the process. The resulting powder is dark in colour and can be used to replace a proportion of cocoa without a loss of flavour and with no undesirable after-taste.

Abstract: A method of forming a crème filled snack is disclosed in which a fat-based crème is provided as a center portion, then a carbohydrate based syrup and a powdery starch blend are repeatedly alternately and separately applied over the center portion to form a coating around the center portion. The coated center portion is then cooked such that the applied coating forms a crisp outer shell resulting in a dual-textured confectionery product.

Abstract: A method and an apparatus are disclosed for controlling the extraction of frozen moulded products, such as edible ice cream products, from a mould table with a plurality of freezing pockets by filling a pre-product to be frozen into the freezing pockets in the mould table, converting the pre-product into frozen moulded products by exposing the freezing pockets to a cooling medium, gripping one or more of the frozen moulded products by extraction system being driven by a driving arrangement comprising, for instance, one or more servo motors, extracting the one or more frozen moulded products from the freezing pockets while measuring one or more torque or force values exerted by the driving arrangement, and feeding back the one or more measured torque or force values for controlling one or more operational parameters of the freezing apparatus.

Abstract: An improved refrigeration compressor actuator is described for a chilled food dispensing apparatus. The actuator is connected to a temperature sensor located near or at the evaporator unit of the apparatus. The temperature of the apparatus is controlled by a compressor actuator that measures the temperature from the temperature sensor and is responsive to the rate of change in temperature per unit time.

Abstract: The disclosure extends and relates to devices, systems and methods for shaving ice with an improved blade to produce a powdery snow-like textured confection.

Abstract: Methods for making an ice cream mix or ice cream-like mix are disclosed, the methods including forming a mixture that includes one or more dairy products wherein at least one of the one or more dairy products comprises lactose, one or more stabilizers, and agave nectar, the method further including pasteurizing the mixture; and contacting at least some of the lactose with an enzyme at a temperature and for a time sufficient to allow the enzyme to reduce the lactose content of the mixture. Ice cream and ice cream-like products are also disclosed. An ice cream that includes one or more dairy products, agave nectar (or derivative thereof), and lactase.

Abstract: The present invention relates to a process for the preparation of vegetable proteins having increased absorbability with respect to proteins extracted with conventional methods. The invention also relates to the proteins obtainable by said process, their use, and to a precipitate obtainable from step c. of said process and its uses.

Abstract: Improved meals, improved meal compositions, and improved aquaculture feed compositions are provided based on plant meal, wherein anti-nutritional effects of one or more anti-nutritional substances (ANS) are mitigated. Also provided are methods for making and using the improved meals, improved meal compositions, and improved aquaculture feed compositions. Also provided are kits using the improved meals, improved meal compositions, and improved aquaculture feed composition. The improved meals, improved meal compositions, and improved aquaculture feed compositions demonstrate that plant meal protein digestibility may be improved, for example, for replacing fish meal protein.

Abstract: The present invention relates to the use of canthaxanthin and at least one vitamin D metabolite, preferably 25-hydroxy vitamin D3 (25-OH D3), for improving broiler performance. More particularly the invention relates to the use of canthaxanthin and 25-hydroxy vitamin D3 in the manufacture of a feed composition for improving weight gain and carcass ratio.

Abstract: Provided herein is a method of preparing a palatability enhancer for a food composition comprising combining an animal fat source and one or more agents in an aqueous solution to form a mixture, wherein said agents are selected from amino acids, sugars, vitamins, vegetable oils, flavorants and flavour precursors, heating the mixture at a pressure of 110 kPa to 800 kPa, obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least 80 wt %. Further provided is a method of enhancing the palatablity of a food composition.

Abstract: Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

Abstract: A composition and method for preparing a cat supplement is provided. The cat supplement composition is configured to improve overall health and wellbeing of a feline. The cat supplement composition consists essentially of an effective amount of fish broth and an effective amount of a plurality of vitamins and minerals. The effective amounts of the plurality of vitamins and minerals are mixed with the fish broth to form a mixture. The mixture can be orally administered through mixing with cat food or water, or it can be independently administered.

Abstract: A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.

Abstract: The present invention relates to a line comprising an oven and a drying chamber. The present invention further relates to a process how to cook s food product.

Abstract: A method for producing food includes pre-treating an edible item with one or more solutions to preserve or enhance texture, color, or flavor of the item, wherein the item is a fruit or a vegetable; either (a) blanching with far-infrared, pulsed electric field, or microwave treatment and then applying a coating matrix; or (b) applying a coating matrix and then blanching with far-infrared, pulsed electric field, or microwave treatment; bringing a final water content to less than 6% with a finishing dehydration operation; and forming a final product as a shelf-stable, low-fat crunchy vegetable-based or fruit-based ingredient or snack.

Abstract: The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

Abstract: A method of popping popcorn includes placing unpopped popcorn kernels and cooking oil in a pan configured to contain popcorn kernels to be popped and placing the pan on a source of heat. The pan is heated until the popcorn kernels reach a popping temperature and begin to pop. The pan is then removed from the source of heat and at least a portion of the cooking oil is poured from the pan through a drain port formed in the pan. The drain port is configured for the transmission of fluid between an inside of the pan and an outside of the pan.

Abstract: A flavor composition comprising a peptide which comprises pyroglutamic acid or ?-glutamic acid, a second amino acid and optionally a third amino acid. The peptides can be added to a food product to increase saltiness, umami, bitterness, astringency or sourness intensity.

Abstract: The object of this invention is to provide a herbal extract composition having a refreshing sweetness on its own and a production method thereof. This invention provides a liquid composition containing a naringin at 60 mg/L or higher and hesperidin at 240 mg/L or higher, and that is obtained by immersing herbs selected from petals, buds and leaves of trees in an ethanol solution.

Abstract: Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.

Abstract: Materials and methods for producing particular steviol glycosides, and high-purity compositions of particular steviol glycosides with improved sensory profilesare provided herein. The steviol glycosides can be, for example, rebaudioside D, rebaudioside A, and rebaudioside B, and can be produced by recombinant microorganisms.

Abstract: Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2?,2?-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar co-crystallized sweeteners are very soluble in water and have no dusting problems.

Abstract: Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

Abstract: The invention relates to various compositions for controlling body weight and/or for promoting weight loss. Examples of these compositions include but are not limited to Formula I, Formula I-vegan, Formula II, and Formula III. The invention also relates to methods of using these compositions and kits including these compositions to control body weight and/or promote weight loss.

Abstract: Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturisers, fibres, sweeteners, flavourings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 ?m, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 ?m, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 ?m.

Abstract: A method for smoking meat comprises applying a dry smoke powder to an exterior surface of a meat to create a treated meat, inserting the treated meat into a cooking bag, sealing the cooking bag to create a bagged meat, and cooking the bagged meat with steam to a desired internal temperature of the meat.

Abstract: A high nutrition food spread providing walnut-based compositions are disclosed. The spreads have desirable taste and consistency characteristics as well as palatability. Generally, the composition is produced as a spread to be used on it's own or can be used in conjunction with olives or pickled vegetables. The composition may be used in many applications in place of products such as butter, margarine, jelly, jam, honey, hummus, tapenade or other similar products. The spread is lower in fat and cholesterol than many conventional spreads, but still provides a pleasing flavor and is compatible with many flavoring options.

Abstract: The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.

Abstract: A stabilizer composition for food and beverage products comprises (a) from 15 to 85 weight percent of a methylcellulose, (b) from 10 to 80 weight percent of a carboxymethyl cellulose, and (c) from 5 to 20 weight percent of a carrageenan, all percentages being 5 based on the total weight of (a), (b) and (c). Food and beverage products which comprise this stabilizer composition have a good overrun and good organoleptic properties.

Abstract: The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.

Abstract: An electrical appliance includes a rotating food processing screw for processing food items exiting the outlet of a chute. The screw is coupled to an electric drive motor for driving the screw in rotation about itself around its central axis. An upper part of the screw has a sweeper for sweeping the outlet of the chute, and a lower part drives down towards the bottom and presses the food fragments coming from the upper part of the screw. Food blocking elements can block the food items. An inscribed sphere, which is geometrically defined by the chute, is movable within the interior of an upper part of a chamber receiving the screw. Two zones of contact between the inscribed sphere and the blocking elements are formed, and a third zone of contact is between the inscribed sphere and the sweeper.

Abstract: A lid 12 of a juicer provides several important functions. It prevents juice from escaping, it diverts pulp efficiently toward a collector 13 or chute 150, it cooperates with a locking bar to keep the device safe and closed and it provides a platform for the feed tube. The lid 12 comprises a polymeric cap 52 (for example a polycarbonate) to which is secured a metal, preferably stainless steel feed tube 51. Importantly the combination of clear cap 52 and steel feed tube provides all of the advantages of both, that is, adequate strength in the feed tube and knife and the ability to see under the cap.

Abstract: The apparatus is for mounting a coconut firmly for making an initiating saw cut in the middle circumference of its shell in a direction transverse to the grain of the shell such that the coconut can be split into two desired half sections easily and simply by inserting a wedge into the saw cut and splitting it with a twisting motion over an intended coconut water receptacle. It has a three-point mount for securing the coconut and a pivotable V shape saw guide for positioning a sawing instrument in making the initiating cut. The apparatus can also be used for mounting a split half section of the coconut securely for grating its flesh with a grater.

Abstract: A valve device for changing over the mass flow of rod-like articles of the tobacco industry, between at least two non-parallel conveying channels feeding the rod-like articles and a conveying channel receiving the rod-like articles or between a conveying channel feeding the rod-like articles and at least two non-parallel conveying channels receiving the rod-like articles, comprising at least one rotatable element changing over the mass flow comprising a through channel for the transfer of the mass flow between the feeding conveying channel and the receiving conveying channel, with the rotatable change-over element having different angular positions relative to its principally horizontal axis of rotation which allow connecting individual feeding and receiving channels, characterised in that in the rotatable change-over element (4) at least one conveying unit (5) situated at the wall (7a, 7b, 7c, 7d) of a through channel (7) of the rotatable change-over element (4) is disposed, with the conveying unit (5) havin

Abstract: A smoking article comprises a first part (111) comprising a source of smokable material, a second part (112) comprising a filter section and configured to be rotatable relative to the first part, a first indexing surface (116) on the first part and a second indexing surface (306) on the second part configured to engage to index the rotation between the first and second parts, and wherein the smoking article comprises a first spacing section (310a) and a second spacing section (310b), wherein the second indexing surface is configured to be movable between the first and second spacing sections, wherein the second indexing surface is supported in a radial position relative to the first indexing surface defined at least partially by at least one of the first or second spacing sections, and wherein a leading edge of the first and second spacing sections are connected.

Abstract: A method and associated system are provided for forming a biodegradable filter material for a filter element of a smoking article, wherein the method involves combining cellulose acetate fibers with regenerated cellulose fibers, drawing the combined cellulose acetate fibers and regenerated cellulose fibers to form drawn combined fibers, and crimping the drawn combined fibers to form a mixed fiber tow. An associated filter material for the filter element of a smoking article is also provided.

Abstract: An water pipe mold for making a water pipe includes an outer concentric sheath, an inner concentric sheath, a bottom, an outside sleeve and an inside rib. The water pipe mold is flexible and is configured to make an ice water pipe by being filled with water and then freezing the water. The ice water pipe includes a body comprising ice, the body and an opening at a side of the body, a base coupled to a bottom of the body, a mouth piece coupled to a top of the body, and a grommet coupled to a circumference of the body. The base includes an opening configured to be filled by a plug.

Abstract: A device consisting of a string, a rubber band, and a piece of paper. One end of string is attached to a rubber band and the other end of string is attached to a piece of paper through hole punched into the paper. The rubber band attaches the device to a smoking pipe. When a pipe is lit the piece of paper is placed then over the bowl of the pipe slowing and or stopping combustion of the product being smoked in the pipe.

Abstract: A method of displaying an electronic vaping device, display packages, blanks for forming a display package for containing an elongated body housing an electronic vaping device, and a method of manufacturing a display package for an electronic vaping device, include establishing a box structure having an inner cavity and a side portion, dividing the side portion into a lower retention portion, an upper retention portion, and a window recess portion, the dividing including establishing a side recess panel at a location along a first side panel of the box structure, establishing a front recess panel along a front panel of the box structure, and establishing the window recess portion by folding the first and front recess panels into the box structure. The front recess panel is attached to the side recess panel, and the front recess panel has a width greater than that of the side recess panel.

Abstract: An oral tobacco pouch product includes a pouch wrapper formed of a web having a longitudinal integrated fin and lap seal. The pouch wrapper contains a filling material including tobacco material and optional additives. The longitudinal integrated fin and lap seal is formed on a forming collar.

Abstract: A smoking article is provided, having a mouth end and a distal end, including a heat source; an aerosol-forming substrate; an airflow directing element including an air-permeable segment downstream of said substrate and defining an airflow pathway; and at least one air inlet for drawing air into said segment, wherein said pathway includes a first portion extending from said inlet towards said substrate and a second portion extending from said substrate towards said mouth end, wherein said first portion is defined by a low resistance-to-draw portion of said segment that extends from proximate to said inlet to an upstream end of said segment, and said segment further comprises a high resistance-to-draw portion that extends from proximate to said inlet to a downstream end of said segment, and the ratio of the resistance-to-draw of said high portion to said low portion is higher than 1:1 and lower than about 50:1.

Abstract: Disclosed is an electronic atomization device with an adjustable air inlet, which includes a cigarette holder, an atomizer connected to the cigarette holder and a battery assembly for supplying power to the atomizer. An air inlet is disposed at an upper portion of the atomizer for connecting the atomizer to outside world and a switch assembly is disposed between the atomizer and the cigarette holder for opening or closing the air inlet. As disclosed in the present invention, the air inlet can be closed completely by means of the switch assembly thereby preventing the condensate and liquid flavor from flowing to the outside world, avoiding the outsider surface of the electronic atomization device getting dirty and reducing the possibility of the damage of the battery assembly.

Abstract: The present invention provides an electronic cigarette, including a cartridge, an atomizer device, and a cartridge fixing element to detachably connect the cartridge to the atomizer device. A cartridge body can be switched to be in a pre-mounting position and a mounting position to engage the cartridge fixing element. When in the pre-mounting position, a sealing element and a puncturing element of the cartridge are spaced by a certain distance or abut against each other, to ensure that a first sealing portion will not be punctured and E-liquid in the cartridge will not be contaminated before smoking. When in the mounting position, the installation of the cartridge is completed, a second sealing portion is punctured to communicate a liquid reservoir chamber with a liquid reservoir room, to allow the E-liquid in the liquid reservoir chamber to flow to the liquid reservoir room, and users can smoke.