Abstract: A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.

Abstract: Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a chocolate composition.

Abstract: There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

Abstract: Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing.

Abstract: Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confectionery center. A second coating including a carbohydrate and a sucrose esters surrounds the first coating. A third coating including a carbohydrate, a colorant, and a flavorant surrounds the second coating. In addition, a fourth coating including a polishing agent surrounds the third coating.

Abstract: An improved method for producing fermented soybean meal which performs fermentation process and drying process separately in the production of the fermented soybean meal. The method for preparing fermented soybean meal enables prevention of contamination by various germs while shortening the time required for its preparation compared to the conventional method. Therefore, the method can be widely used to more economically prepare the fermented soybean meal.

Abstract: The present invention is directed to methods and compositions that are useful in producing, feeding and growing animals. Compositions of the present invention comprise an extracted mineral element composition as disclosed herein. Animal lifespan and production is improved when provided with compositions comprising an extracted mineral element composition.

Abstract: A novel dietary supplement and nutritional aid and methods for the manufacture and administration of the same are disclosed for the inhibition of OCD in afflicted animals, particularly horses. The present invention relates generally to a feed composition and methods of use thereof for reducing the development of Osteochondrosis Dissecans (OCD) lesions in predisposed young animals, particularly horses. More specifically the invention provides a nutritional formula that targets the metabolic deficiencies identified as being correlated with development of OCD.

Abstract: An aqueous solution comprising (a) one or more mono-, di- and/or oligosaccharides and (b) a methylcellulose, wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, is produced by i) mixing the methylcellulose with an aqueous liquid comprising one or more mono-, di- and/or oligosaccharides at a shear rate of at least 1000 s?1 or ii) mixing one or more mono-, di- and/or oligosaccharides with the methylcellulose and/or an aqueous liquid before, simultaneously with or after mixing the methylcellulose with the aqueous liquid at a shear rate of at least 1000 s?1.

Abstract: Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient.

Abstract: A novel method for the preparation of hop-infused marinated fried starches that makes them taste better.

Abstract: Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances.

Abstract: A family of novel feline bitter taste receptors, referred to as feline TAS2R (fTAS2R), are disclosed herein. Isolated polynucleotides encoding the novel feline bitter taste receptors and chimeric polypeptides are also disclosed, as are expression vectors and host cells for expression of the novel feline bitter taste receptors. Methods of identifying compounds that bind to the novel feline bitter taste receptors and modulate their activity are disclosed.

Abstract: A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

Abstract: The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

Abstract: Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.

Abstract: A method of extracting sweet compounds from stevia plant powder includes mixing stevia powder and deionized water to create a stevia powder slurry, filtering the slurry and adding it to an extraction column, adding an ethanol solution to create an elute, mixing the elute with activated charcoal and filtering the elute, removing the ethanol and water from the elute, and spraying the elute to produce the sweet compounds.

Abstract: The present invention is directed to natural blue anthocyanin-containing colorants comprising fractions of anthocyanin molecules separated from anthocyanin-containing vegetable and fruit juices and extracts. Anthocyanin fractions are separated at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts. The invention is directed to the anthocyanin fractions providing color characteristics similar to those provided by the synthetic blue colorant, FD&C Blue No. 1. The present invention is also directed to natural green colorants comprising the natural blue anthocyanin-containing colorant and a natural yellow colorant. The present invention is further directed to edible products comprising the natural blue anthocyanin-containing colorants.

Abstract: The present disclosure relates to a nutritional composition comprising a lipid source that includes an oil blend formulated with structured lipids comprising fatty acid triglycerides wherein about 10% to about 70% of the palmitic acid (C16:0) residues in the triglycerides are esterified at the sn-2 position. The oil blend may exhibit additive or synergistic beneficial health effects when consumed. The disclosure further relates to methods of aiding in and promoting digestion in a pediatric subject by providing a nutritional composition comprising an oil blend including structured lipids to targeted subjects.

Abstract: Disclosed herein is a ketogenic food composition and methods thereof. The ketogenic food composition promotes ketogenesis in a subject in need thereof. The ketogenic food composition includes fat, protein, and carbohydrate. A ratio of fat to a combination of protein and carbohydrate in the ketogenic food composition may be about 2.5:1 to about 4.5:1. The ketogenic food composition may be a sole diet for the subject. Also provided herein is a method of treating a disease in a subject in need thereof. The method includes administering the ketogenic food composition to the subject. The disease may be a cancer or an obesity-related disorder.

Abstract: A poultry product prepared by removing bones from a poultry carcass and compressing the remaining meat portion of the carcass into a mold. The mold is placed in an oven and the poultry product is cooked. Once cooked and removed from the mold, the poultry product retains an appearance of the mold which may be the shape of a traditionally-prepared poultry carcass. The poultry product can be wrapped and sold as a prepared food product.

Abstract: The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

Abstract: A nutritional composition comprises at least one organic vegetable, at least one organic fruit, and at least one organic root that are mixed, strained, and blended, and have no other ingredients. The composition may include an organic drink with specific health benefits and tasteful characteristics. Each ingredient comprises a unique vitamin or mineral. In one embodiment, the composition consists of celery, beets, red Swiss chard with the leaves, and Granny Smith apples. These ingredients may be finely blended, strained, and bottled for consumption. The composition, may be substantially free of sugar, preservatives, artificial coloring, and cooked odor attributable to heat sterilization treatment. A blending device blends the ingredients. A filtering device filters a liquid portion for a pulp portion. A container contains the liquid portion from a portion of the pulp portion. The composition is consumed from the container.

Abstract: Beverage compositions having portions of coffee cherries are described, as well as methods of forming the beverage compositions. The beverage compositions may include at least one fluid and a solid composition admixed with the fluid. The solid composition may include a particulate composition having one or more portions of a dried deseeded coffee cherry. The particulate composition may have an average particle size of about 80 ?m to about 3000 ?m.

Abstract: A batch carbonation apparatus includes a housing defining a vessel cavity. The housing includes an agitation mechanism. The pressure vessel includes a cap that has a CO2 inlet and a CO2 outlet is provided. The pressure vessel also includes a seal. The pressure vessel is moveable into an out of the vessel cavity. A locking mechanism is provided and is attached to the agitation mechanism to removably lock the cap and seal relative to the pressure vessel. A CO2 source is connected to a plurality of valves where each valve has a differing pressure. A selection toggle is attached to the housing. A control mechanism is coupled to the plurality of valves. A user selects a desired carbonation level using the selection toggle and CO2 is introduced to the pressure vessel at a specified pressure wherein the agitation mechanism agitates liquid within the pressure vessel forming a carbonated beverage having a selected carbonation level. Also disclosed is a process of forming a carbonated beverage in a batch.

Abstract: Provided are beverages suitable for the way of drinking in small quantities over a prolonged period in order to alleviate the dryness of the mouth. The osmotic pressure of the beverages is adjusted to lie within a specified range and the makeup of saccharides in the beverages is also adjusted.

Abstract: A space potential generator includes a transformer formed by magnetically connecting a primary coil and a secondary coil, a feedback control circuit feeding back one terminal of the secondary coil to one terminal of the primary coil to adjust voltage of the secondary coil, an output control portion provided on the other terminal of the secondary coil to impart low frequency vibration to an output of the secondary coil, a static electricity discharger formed of conductive material and provided on the other terminal of the secondary coil via the output control portion, the space potential generator does not have a grounding electrode, a weak current flowing through the secondary coil is 0.002 to 0.2 A, the static electricity discharger is covered with an insulating member to discharge predetermined static electricity to surrounding space, and electric field of target voltage is formed in the surrounding space by the discharged static electricity.

Abstract: A freeze dried oral smokeless tobacco snuff or non-tobacco snuff product and a method of manufacturing the freeze dried oral smokeless tobacco snuff or non-tobacco snuff product.

Abstract: A method of modifying the content of certain bacteria in uncured tobacco material is provided, the method including contacting an uncured tobacco material with a treatment solution, wherein the treatment solution is selected from the group consisting of: (i) a solution comprising salt, sugar, or a combination thereof; (ii) a solution comprising one or more enzymes; and (iii) a solution comprising one or more probiotics, wherein said contacting provides a treated tobacco material having a reduced total bacterial content following harvest. In certain embodiments, the treated tobacco material is subsequently cured, and can optionally be fermented. Smoking articles and smokeless tobacco products including such treated tobacco materials are also provided.

Abstract: A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a tobacco material and a lipid having a melting point of about 36° C. to about 45° C. An associated process is also provided. The process includes melting a lipid having a melting point of about 36° C. to about 45° C. to form a molten lipid composition, mixing a tobacco material with the molten lipid composition to form a molten smokeless tobacco composition, and cooling the molten smokeless tobacco composition to form a solidified smokeless tobacco composition.

Abstract: Disclosed is a smoking article wrapping material comprising a base wrapping material to which has been applied, at least in discrete zones, a composition comprising a mechanically fragmented, chemically crosslinked polysaccharide having a particle size (weighted average) in the range from 1 to 1000 ?m for the dry product; a process for production thereof; and a smoking article comprising the smoking article wrapping material described.

Abstract: An electronic cigarette with multiple atomizing assemblies is provided. The atomizing assembly includes a first atomizing device and a second atomizing device. When the cigarette liquid is atomized by the first atomizing device, the smoke generated by the first atomizing device generally contains large particles of the cigarette liquid that have been not sufficiently. The large particles of the cigarette liquid that have been not sufficiently atomized are delivered by the smoke towards the second atomizing device. When passing through the second atomizing device, the cigarette liquid that have been not sufficiently atomized is atomized again by the second atomizing device, thereby enabling the smoke to be more soft and smooth, subtly increasing the amount of the smoke, and preventing the user from sucking in large particles of the cigarette liquid that have been not sufficiently atomized.

Abstract: An electronic cigarette with an atomizing core having multiple atomizing assemblies arranged in parallel is provided. An atomizing seat of the atomizing core is provided with multiple accommodating grooves for accommodating the electric heating wires, and the electric heating wires are spaced from each other with a space interval, which solves a problem that the smoke generated by the electric heating wire cannot be delivered by the airflow in time when the liquid guiding rope is positioned between the electric heating wires and the amount of the smoke is reduced. Each of the electric heating assemblies may be mounted directly from the open end of the respective accommodating grooves, which simplifies the installation and the production process.

Abstract: An electric nail vaporizing unit comprising a housing including a cavity and an electrical socket, a temperature controller within the cavity of the housing, the temperature controller including a display being integrated into an exterior surface of the housing, and an interconnect, wherein a first end of the interconnect includes a plug that is coupleable to the electrical socket, the electrical socket being in electrical communication with the temperature controller, and a second end of the interconnect is coupleable to a heating coil, the temperature controller configured to pass electric current to the heating coil through the interconnect is shown.

Abstract: A garment for improving the wearer's posture provides cords that, when secured in place, exert a slight pressure against the wearer's shoulders each time he/she starts to slouch, serving as a reminder to be more erect. The garment had a horizontal channel that is located around the body of the user, preferably just below the breast area, that accommodates a first cord. The garment further includes vertically-extending channels that extend upward from the horizontal channel and over the shoulders of the user.

Abstract: A placket of a shirt with an embedded eyelet piece is provided. The placket of the present invention includes a top end and a bottom end. A collar is attached to the top end of the placket. The placket further includes a front placket and a back placket. A plurality of buttons are sewn along the length of the back placket. A plurality of button holes are formed through the front placket. The present invention further includes an eyelet piece attached near or below the bottom end of the placket. The eyelet piece forms an embedded opening to receive one of a right arm and a left arm of eyewear within.

Abstract: This invention provides an improved capability to hold a pocket square or handkerchief firmly in place with magnetic clamshell fold. The invention lays flat at 8.75 in.×2.7 in×0.125 in at a total weight of 1.2 oz. On each panel which acts as the base of the holder, seven industrial magnets 3 are affixed to the face in a U-shaped pattern 1 in. from one another. Connecting the panels 4 to one another is a strip of industrial tape 5 on either side allowing for flexible folding both back and forth.

Abstract: Garments that can be worn during early stages of pregnancy and postpartum are disclosed. The garments shape or contour the stomach or abdomen regions of the wearer to give the abdomen a smoother and slimmer appearance. The garments comprise at least one shaper stitch region that is adapted to apply a compressive force to the wearer's abdomen to shape the stomach or abdomen regions of the wearer.

Abstract: Garments that can be worn during early stages of pregnancy and postpartum are disclosed. The garments shape or contour the stomach or abdomen regions of the wearer to give the abdomen a smoother and slimmer appearance. The garments comprise at least one shaper stitch region that is adapted to apply a compressive force to the wearer's abdomen to shape the stomach or abdomen regions of the wearer.

Abstract: Compression bands, garments and related methods are provided herein. More specifically, the subject matter disclosed herein relates to compression bands that can be used in compression garments that have multidimensional features and methods related to the compression bands and garments. The compression bands can comprise a supportive back portion having a first side end and a second side end and a front panel secured along side seams to the first and second ends of the supportive back portion that. Depending on the construction of the compression band and its use, support can be provided to portions of a body of a wearer.

Abstract: A functional garment includes a single breast supporting device that includes a breast cup, a connector, and a support strap. The breast cup supports a single breast of a user. The breast cup connector comprises an elastomeric material extending along a lateral side of the breast cup. The support strap connects to the connector and connects to the breast cup. The functional garment simultaneously provides orthopedic support to the user and visual enhancement of the breasts. Other implementations are disclosed.

Abstract: Garments, including nursing garments configured as pull-over bras and camisoles, are disclosed. Nursing garments include a frontal portion configured to provide under-breast support connected to a first breast pocket and a second breast pocket, which are each configured to cover the breasts and may provide additional breast support. At least one of the first and second breast pockets is configured to cover at least one of the wearer's breasts when the breast pocket is in a first position, and to uncover and expose at least one of the wearer's breasts when in a second position. The frontal portion, the first breast pocket and the second breast pocket are also connected to a back portion, which provides back support for the wearer whether one or both of the first or second breast pockets are in the first position or in the second position.

Abstract: An apparatus allowing a woman to pump milk from her breasts without the necessity of the woman's hands holding the breast pumps utilizes at least one band of material encircling the woman's chest, the band of material provided with two openings corresponding to the woman's breasts. A center panel would be provided to adjust the fit of the band. Additionally, in another embodiment, a back panel would be used in conjunction with the center panel to connect left and right panels together, the left and right panels including openings for a woman's breast. In all of the embodiments, semicircular pieces would cover each of the openings. In yet another embodiment, a removable piece is attached to the front of the apparatus, allowing the woman to wear the apparatus all day, even in public.

Abstract: The present invention is directed to a full zippered garment having improved access to an inner undergarment worn by the wearer. Desirably, the flap located on the front of the pants provides the functions and the appearance of a normal pair of pants and use as a stain barrier thereat.

Abstract: One embodiment of the present invention relates to an avalanche safety system including an inflatable chamber, activation system, inflation system, harness, and a container. The inflatable chamber is a three-dimensionally, partially enclosed region having an inflated state and a compressed state. The inflated state may form a particular three dimensional shape configured to protect the use from impact and/or provide flotation during an avalanche. The inflation system is configured to transmit ambient air into the inflatable chamber. The harness may be a backpack that enables a user to transport the system while engaging in activities that may be exposed to avalanche risk. The container is releasably coupled to the harness including a coupled and a separate state. The container independently includes a container chamber that is selectively enclosable by a container opening. The releasable coupling between the container and the harness may include a periphery zipper type coupling.

Abstract: A chainless dental bib is herein disclosed that may include a non-permeable sheet, a neck strap with an adjustable length, and at least one end of the strap permanently attached to the sheet. One end of the neck strap may be permanently attached to the non-permeable sheet while the other end of the neck strap may be free-floating. A plurality of perforated, detachable portions may be included on the free-floating end of the neck strap allowing a user to manually detach any number of detachable portions and determine the neck strap length. The free-floating end may then be bonded to the non-permeable sheet.

Abstract: A quick release fastening system associated with wearable articles is disclosed. The quick release fastening system includes a hook and loop fastener and a pull cord. A quick release of the fastening system can be accomplished with a frontal pull of the pull cord, which disengages the hook and loop fastener. No hardware is necessary to fasten or release the system. In some forms of the invention, the pull cord partially resides within a conduit that can be attached to or formed through the wearable article. The quick release fastening system is useful in any application wherein two articles need to be releasably fastened, including tactical vest applications of various types.

Abstract: Protective face cover made from breathable fabrics for protecting the human face against environmental conditions particularly while airborne. The face protector includes one piece made up of three components (fabric, an attachment piece and trimming) and covers the face starting from the bridge of the nose and draping down to the chest or just below the chin in an alternative design. An attachment piece holds the item in place and rests at the nape of the neck. The trimming provides structure in order for the item to be held in place over areas of desired coverage. The three components can be joined together by any known means (stitching or bonding).

Abstract: Facemasks and methods utilizing nanofibers are provided. The facemask and methods provided reduce pressure drop and enhance filtration of airborne particles. In one embodiment there is a facemask, comprising: an inner layer comprising non-woven fiber material configured to contact a wearer's nose and mouth; a middle layer disposed on the inner layer and comprising a nanofiber material; an outer layer disposed on the middle layer and comprising nonwoven fiber material, the facemask having upper and lower edges and at least one pleat configured to fit over a chin of the wearer when unfolded, the at least one pleat configured for folding and unfolding the facemask such that when folded the facemask is configured to assume a generally flat storage configuration and when unfolded the facemask is configured to cover at least the nose and mouth of the wearer.

Abstract: Apparel in which retractable extensions from a body portion of a hood may be selectively engaged in to cover a wearer's face. The extension of material is connected to the body portion, and stored within a pocket when it is not in use. When it is needed the wearer reaches into the hood, and extends the material out of the storage region, engaging it as a useful face covering.