Abstract: Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described.

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: A process and an assembly for recombining a liquid food product are provided. The process comprises providing a slurry of food solids, the slurry being prepared by mixing food powder with water, blending the slurry by in-line injection of water, and heat treating the recombined liquid food product. The blending step and heat treatment step may be continuous.

Abstract: Methods involve feeding young animals milk products containing milk-based protein, a halide and a source of hydrogen peroxide, where an active lactoperoxidase system is not present in the milk product fed to the young animal, in response to ingesting the milk product, the young animal decreases a feed to gain ratio. Milk replacers may be provided as the milk product, and the young animals may be calves. Milk replacers contain milk-derived protein, a source of hydrogen peroxide at about 50 to about 500 parts per million by weight of the rehydrated milk replacer and iodide at about 1 to about 50 parts per million by weight of the rehydrated milk replacer, where an active lactoperoxidase system is not present.

Abstract: The present invention relates to milk powder compositions comprising lactase and to processes for the manufacture of the milk powder compositions. The processes have been found to stabilize lactase in the milk powder compositions. It further relates to the use of the milk powder compositions in alleviating the symptoms of gastro-intestinal intolerance in mammals.

Abstract: A method for producing cottage cheese by using Streptococcus thermophiles bacteria.

Abstract: An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.

Abstract: A method for forming a fat and oil composition for deep frying includes combining a crude oil or intermediate oil product with an edible oil and an ascorbic acid and/or an ascorbic acid derivative to form the fat and oil composition. The crude oil or intermediate oil product includes a phosphorus component such that the phosphorus component is provided in an amount of 0.1 ppm to 10 ppm of the oil and fat composition. The ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent is provided in an amount of 2 ppm to 130 ppm of the oil and fat composition. The edible oil in the oil and fat composition includes a component such as soy bean oil, rapeseed oil, palm olein, or any one or more combinations thereof.

Abstract: The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentration of ethanol in a volume sufficient to cover the seeds, and maintaining the solution at a set temperature for a certain period of time.

Abstract: The present invention relates to a caffeine-reduced cacao composition and a method for producing the same. According to the present invention, it is possible to provide a novel caffeine-reduced cacao composition in which only caffeine is selectively reduced while retaining a health functional component contained in a cacao raw material, and a method for producing the same.

Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.

Abstract: Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

Abstract: The present invention provides a heat resistant coating, confection comprising the coating, and methods of making these. More specifically, the heat resistant coating comprises at least one layer comprising an amount of glycerol less than 3 wt. %. In some embodiments, glycerol is the sole component of at least one layer. Because the amount of glycerol used is minimized in some layers, or the sole component of others, the processing difficulties that can be encountered when higher amounts of glycerol is mixed with other things can be avoided. And yet, the coating, and confections comprising the same may exhibit heat resistance to the same, or even better, degree, than conventional coatings or confections comprising the conventional coatings.

Abstract: Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products.

Abstract: A method is provided for making a center-filled confection. The confection is made by preparing an extrudable confectionery shell material, preparing a center-fill composition which is capable of forming a pumpable liquid when heated, heating the center-fill composition to a temperature sufficient to convert it into a pumpable liquid, and holding it at a temperature sufficient to maintain it in a liquid state, coextruding the confectionery shell material and the center-fill composition as a liquid-filled rope, forming the filled rope into individual confectionery pieces, and allowing the confectionery pieces to cool to less than 26° C. to form a confectionery piece. After a period of time, the center-filling undergoes a phase change to become a fine crystalline filling.

Abstract: An animal feed product comprised of kernels of grain with an overcoat wherein the overcoat is comprised of substances that are valuable in ruminant nutrition or ruminant behavior.

Abstract: A seaweed-based commercial swine feed additive which replaces the synthetic chemical additives that are currently used in swine feed is provided. Synthetic additives are replaced with a combination of seaweed species thereby providing a natural product that improves the nutritional value of the pork, and may replace the chemical use of antibiotics.

Abstract: A novel feed source for ruminants is prepared from the annual herbaceaous plant Cephalaria joppensis. The plant can be raised in the field, harvested and treated as hay or ensiled. Feed preparations such as total mixed rations (TMRs) including the harvested plant can form a substitute to roughage sources of the prior art without degrading the quality of the feed in terms of animal welfare and milk quality and quantity.

Abstract: Methods and compositions for increasing intestinal transport of nutrients or growth performance in the offspring of an animal are described. More specifically, a feed composition comprising an omega-3 fatty acid-containing composition for increasing intestinal transport of nutrients or growth performance in the offspring of the animal, and methods therefor, are described.

Abstract: The invention relates to a process for purifying syrups. The process comprises removing charged components from the syrup by passing said syrup through a capacitive deionization cell. The present invention further relates to the use of capacitive deionization to recover charged components from syrups. In particular the syrups are mannose, fructose and sorbitol containing syrups.

Abstract: Provided are: a powder emulsifying agent composition which has improved dispersibility and is capable of providing food with excellent texture; and a production method by which this powder emulsifying agent composition can be obtained easily. An emulsifying agent composition that contains (A) a saccharide, (B) a glycerol fatty acid monoester and (C) a lecithin, in which the phospholipid content is 90% by mass or more and the total content of phosphatidic acid and a hydrogenated product thereof is 5-30% by mass, is used. This emulsifying agent composition is obtained by spray drying an aqueous dispersion that contains the components (A)-(C).

Abstract: A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×103 and equal to or lower than 5×104, wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

Abstract: Ready to drink dairy chocolate beverages are provided. The beverage can include at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising microcrystalline cellulose, carboxymethyl cellulose and carrageenan. Milk fat can be present in the beverage in an amount from about 0% to about 1.5% of the beverage and can be the only fat in the beverage. Sugar can be present in the beverage in an amount from about 2% to about 4% of the beverage. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4° C., at least three months at 30° C. and at least one month at 38° C.

Abstract: Disclosed herein is an instant food product containing puffed dried rice, which can be easily cooked because the surface of water in a container can be seen during pouring of hot or cold water, and therefore an appropriate amount of hot or cold water can be poured. The instant food product is packed in a container, can be eaten simply by pouring hot water or by pouring hot or cold water and heating in a microwave, and contains puffed dried rice that sinks in water. The puffed dried rice used in the instant food product sinks in water, and therefore the surface of water in the container can be seen. The puffed dried rice that sinks in water preferably has a bulk specific gravity of 0.55 g/mL or more. The instant food product can be cooked without once taking out the dried rice from the container before cooking.

Abstract: The present specification provides a non-sticky, free-flowing solid comestible, which is typically sticky, by coating it with a flow agent. Methods of preparing the flow agent and a food body substantially coated with the flow agent are also described.

Abstract: The current invention is in the field of taste and relates to methods and compositions to modulate the perceived taste of saltiness in food or food products where salty taste is desired. The methods and compositions relate to altering the activation and/or activity of the bitter-sensing taste receptor cells and the PKD2L1-expressing taste receptor cells. The invention also relates to food and food products containing agents and composition that alter the activation and/or activity of the bitter-sensing taste receptor cells and the PKD2L1-expressing taste receptor cells.

Abstract: The presently disclosed subject matter is directed to a flavor system, where by specific base flavors are created and manipulated with specific cultivar character components to establish a spectrum of flavors within a target flavor. Specifically, the presently disclosed subject matter discloses mango base flavor compositions containing (a) a furanone compound, (b) an ester compound, (c) an aldehyde compound, (d) a hydrocarbon compound, and (e) a lactone compound. The base flavor compositions can be used alone or in combination with specific cultivar character components to meet flavor preferences across different regions.

Abstract: The invention concerns a synthetic composition for restoring and/or maintaining a positive net protein balance in a child, wherein the composition is administered in a dose of 0.10 to 0.55 gram of proteins per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. The invention also relates to a non-therapeutic method of restoring and/or maintaining a positive net protein balance in a child, said method comprising the use of a synthetic composition administered in a dose of 0.10 to 0.55 gram of proteins per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. Preferably the composition has a protein content of 0.075 to 10 g/100 mL, more preferably of 0.75 to 6 g/100 mL.

Abstract: An edible food composition, including a combination of portions of ground beef and ground poultry; the combination having from 5-95% by weight of ground beef and 95%-5% by weight of ground poultry. The composition contains ground beef derived from the chuck section of a cow and the ground poultry is derived from the leg of a chicken. The combination elutes a volatile signature of nonanal in the raw state similar to that of poultry and elutes a volatile signature of hexanal and methyl butenal in the cooked state. The combination has approximately 52% less fat, 35% less calories and 55% less saturated fat than that of ground beef. The composition may be in a raw state or a cooked state. The ground beef and ground poultry is derived from grass fed cows and chickens which are free of antibiotics, hormones and genetically modified organisms. The ground beef and ground poultry is free of additives, fillers and preservatives.

Abstract: Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Abstract: Methods and formulations that incorporate hydrogelic materials are disclosed for enhancing hydration in a body. A hydrogelic material is combined with a liquid in an amount that at least satisfies the absorption capacity of the hydrogelic material. The hydrogelic material captures and encapsulates the liquid and, when ingested by a body, releases the liquid into the body over an extended period of time to provide enhanced hydration. The hydrogelic material is preferably derived from a pulverized hydrogelic source material selected from the group consisting of: chia seeds; flax seeds; konjac root; prickly pear; aloe vera; thia basil; malabar spinach; red algae; Japanese mountain yam; kelp; liquorice root; mallows; okra; parthenium; pinguicula; and slippery elm bark.

Abstract: A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

Abstract: A food composition described herein contains a protein hydrolysate from a legume and cocoa. The food composition may be in a solid or powder composition, and it may also contain creatine, especially creatine monohydrate. The food composition may also contain at least one B vitamin and/or a zinc compound.

Abstract: An antimicrobial composition, a process of making the composition, and a method of using the composition for attaining a longer shelf life and an improved flavor profile for food products such as meant and poultry. The antimicrobial composition comprises buffered vinegar, rosemary extract, and garlic extract.

Abstract: Embodiments related to juicing methods and apparatuses for extracting juice from food matter using juicer cartridges are described. In one embodiment, a juicer cartridge may include one or more separate internal compartments. Food matter loaded into the juicer cartridge may be compressed by a corresponding juicer and expelled through an outlet that may be sealed until activation. Food matter may be pre-sized according to various physical characteristics, and the juicer cartridge may be injected with a gas to enhance shelf life and reduce nutrient loss. The juicer may also be provided with “smart” functionality to provide safety features, track usage, and enhance the operator experience. Several embodiments of packing systems for preparing juicer cartridges are also described.

Abstract: A juice extractor includes a housing, a lid for covering the housing and enclosing an interior thereof and a generally cylindrical food chute projecting into the housing through the lid. The chute defines an unrestricted interior channel from an open upper end thereof to an open base end thereof for receiving and passing foodstuff therethrough. The chute has an internal diameter of approximately three and a half inches and a length from the upper end to the base end of at least approximately eight inches. A food pusher is slidably receivable within the interior channel of the chute and is movable between a disengaged position, wherein the food pusher is not engaged with the chute and the interior channel remains unrestricted and continuously open between the upper end and the base end, and an engaged position, wherein the food pusher is slidably received within the interior channel of the chute.

Abstract: In accordance with the teachings of the disclosure, a process is disclosed for pitting drupes. In some embodiments of a pitting process, the pitting machine uses a pitting knife that has a longitudinal passageway that extends axially through the pitting knife. The pitting machine has a steam source that provides pressurized steam to the passageway of the pitting knife. Prior to pitting the drupe, the pressurized steam flows through the passageway and onto a portion of a drupe positioned within a carrier in the pitting machine. The heat and pressure of the steam between the drupe and the cutting end of the cutting knife can soften a localized portion of the drupe so that the cutting knife can cut through the flesh of the drupe and eject the pit out of the opposite side of the drupe.

Abstract: The invention relates to a food processing machine for processing food products, particularly seafood or vegetables for producing tempura, comprising: a dipping bath (7) containing a liquid or semi-liquid food material, particularly a batter; and a conveyor arrangement (6) for conveying said food products through said dipping bath (7), so that said food products are coated with said food material in said dipping bath (7). The invention is characterized in that said conveyor arrangement (6) comprises a round belt conveyor (27, 28) instead of a conventional wire belt conveyor. Further, the invention relates to a corresponding method of operation.

Abstract: A three-dimensional cooking machine includes a control computer and a food ingredient laminating device. The control computer is used for previously storing an image file of a desired food model and outputting a control command corresponding to the image file of the food model. The food ingredient laminating device includes an ink-jet printer. The ink-jet printer is controlled to perform a three-dimensional food laminating operation according to the control command from the control computer.

Abstract: A pouched product configured for insertion into the mouth of a user of that product is provided herein. The pouched product can include an outer water-permeable pouch defining a cavity containing a composition adapted for oral use and having a surface area, wherein the outer water-permeable pouch can include a nonwoven web including a first plurality of continuous filament heat sealable binder fibers oriented substantially parallel to each other in a first direction, a second plurality of continuous filament heat sealable binder fibers oriented substantially parallel to each other in a second direction, wherein the first direction and the second direction are substantially perpendicular to each other, and wherein the first plurality of continuous filament heat sealable binder fibers and the second plurality if continuous filament heat sealable binder fibers are bonded with a heated lamination process.

Abstract: Smoking articles include a marking that includes an indicia that is hidden when viewed from certain angles and visually distinct when viewed from other angles. The marking may be provided on a wrapper, such as a plug wrap, a smokable material wrap, or a tipping paper wrap. The marking may include aligned embossed and printed features with a portion being misaligned. The marking may include a coloured adjacent or surrounding region into which the indica may be hidden and from which it may appear, depending on the viewing angle. The marking may allow a consumer to identify the smoking article as genuine, as opposed to counterfeit.

Abstract: A method of cutting filter materials in the tobacco industry wherein a filter material in the form of filter rods is fed to rotary knife unit, the filter rods are cut into segments by means of rotary knives pressing the filter rods against a guiding jacket characterised in that the rotary knives are cooled in the area behind the guiding jacket.

Abstract: The embodiments herein provide a system for a secretive storage of a tobacco smoking kit. The tobacco smoking kit is hidden in a toy-like structure for secretive storage, preservation, grinding, rolling and smoking of tobacco. The system comprises a hollow outer case having an upper half and a lower half. Several storage areas are provided inside the lower half for receiving and storing the items of a paper roll, tobacco, an airtight container, a tobacco grinder and cooling tray. A hinge mechanism is provided in the outer case for opening/closing the upper lower halves. A button is provided to open the outer case to access the items used for smoking of tobacco concealed in the outer case. The toy-like structure is designed in a shape of animal/character/stuffed bear.

Abstract: A method of manufacturing a hinge lid pack for containing loose elongated smoking articles is disclosed, the method includes forming a box and a lid connected to the box about a hinge line extending across a back wall of the pack. The box can include a front wall, a left side wall, a right side wall, a back wall, and a bottom wall, and the lid can include a lid top wall, a lid left side wall, a lid right side wall, and a lid back wall. A perforation line is formed in a front panel of an inner frame, the inner frame including the front panel, a right side panel, and a left side panel, and at least a portion of the inner frame is glued to the front wall of the box of the hinge lid pack.

Abstract: An electronic cigarette, including a mouthpiece assembly, a glass housing, a fixed seat, an atomization assembly, and a gas flow control assembly. The mouthpiece assembly employs a metal material and is connected to the fixed seat using a plug-type interference fit. The fixed seat is connected to the glass housing by means of screw thread. The atomization assembly is connected to the gas flow control assembly by means of screw thread, and is fixed on the fixed seat. The atomization assembly is disposed in the glass housing and includes heating wires. The heating wires are disposed at regular intervals and are vertical to the cylindrical surface of the glass housing.

Abstract: The present invention relates to a heating element assembly for e-cigarette. The heating element assembly includes a cylindrical ceramic e-liquid conduit to store e-liquid, at least one heating wire wound on the inside of ceramic e-liquid conduit, a base, and a cylinder on top of base. The ceramic wall around the ceramic e-liquid conduit forms a vapor path with an air intake at bottom and an air exhaust on top. The cylinder sits on the base to form a main cavity 300 that houses the ceramic e-liquid conduit. The cylinder has an e-liquid intake to receive e-liquid from an e-liquid storage. The e-liquid enters the ceramic e-liquid conduit through e-liquid intake, and the e-liquid is heated by the heating wire to generate vapor, and the generated vapor goes up through the air intake, the air exhaust, to exit the heating element assembly from the upper end of the vapor path.

Abstract: An exemplary atomizer includes an atomizing tube and an atomizing head. The atomizing tube defines a space configured for receiving a liquid supply filled with tobacco liquid. The atomizing head includes a holder, an air inlet, an air outlet, a piercing element, a buffer chamber, an atomizing cavity, and an atomizing component. The piercing element is configured for piercing the liquid supply. The piercing element defines a liquid inlet. The buffer chamber is configured for storing the tobacco liquid flowed from the liquid supply via the liquid inlet after the liquid supply is pierced. The liquid inlet is in communication with the buffer chamber and the liquid supply. Both of the air inlet and the air outlet communicates with the atomizing cavity. The atomizing component is configured for absorbing the tobacco liquid in the buffer chamber and heating the tobacco liquid to vaporize.

Abstract: A battery rod having falling protection design and an electronic cigarette are provided. The battery rod having falling protection design includes a battery cartridge, a connection unit and a charging assembly. The charging assembly includes an inner electrode, an insulation ring and an outer electrode; the outer electrode is inserted inside the battery cartridge, the insulation ring is inserted inside the outer electrode, the inner electrode is provided on the insulation ring, and the inner electrode and the outer electrode are located at internal and external portions of the insulation ring respectively. The outer electrode includes one end provided with a retaining section which may be retained on an end face of the battery cartridge and another end provided with an obstruction section which may obstruct the insulation ring from moving inward.

Abstract: The present disclosure generally relates to vaporizing devices, e.g., electronic cigarettes. The vaporizing device may comprise a vaporization unit that includes a reservoir, a conduit, and a heating element coupled to an inside surface of the conduit. The conduit may be at least partially permeable or porous to allow passage of a liquid from the reservoir through the conduit for vaporization by heat supplied by the heating element. The heating element may be configured into a plurality of bends coupled to the inner surface of the conduit, and may be coupled to a metallic screen or mesh to secure the heating element to the conduit.

Abstract: A high-performance garment may include a body portion and a sleeve portion, wherein the sleeve portion includes an arm portion and a wipe portion. In addition, the wipe portion, arm portion, and body portion of the high-performance garment may be constructed from a single layer of the same type of fabric. Further, the high-performance garment may be configured to provide an appropriate fit specifically for pre-adolescent and/or adolescent females, who have a body shape differing from pre-adolescent, adolescent and adult males, and adult females.