Abstract: The present invention relates to isolated polypeptides having phospholipase C activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.

Abstract: The present invention discloses a food composition in soluble coffee powder which comprises a combination of sweetening agents and a foaming agent, substantially free of lipids or proteins. Such a formulation increases the sensory performance of homemade flavored coffee prepared by brewing or filtration. The combination of the sweeteners and foaming agent enhances the body of the coffee and the presence of foam presents improvement of texture in the taste, transforming the filtered or brewed coffee in a coffee similar to the espresso coffee.

Abstract: In an example embodiment, there is provided a method for producing an at least partially wrapped food item (60), the method comprising: forming a depression in a sheet, the sheet comprising a plastic material (80); dispensing deformable food material into the depression (82); at least partially solidifying the food material to form the food item (84); using the sheet in which the depression is formed as at least part of a wrapper for the food item (86); and in at least one part of the method, providing a rigid support (70) for the depression.

Abstract: The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation thereof. The encapsulated oil comprises a liquid oil encapsulated in an outer shell comprising cross-linked agent and a structuring agent incorporated into the capsule or added externally.

Abstract: A confection delivery apparatus includes a chewable enclosed container formed from a pliable and non-resilient material. The container defines a cavity and a conduit between an outer surface and inner surface of the container. The cavity includes a confection. The container is configured to compress in response to an external force and remain compressed in response to removal of the external force. An edible wax coating is adhered to the outer surface of the container. A stem is connected to the container by a joint.

Abstract: A confection delivery apparatus includes a chewable set of spaced apart baffles formed from a pliable and non-resilient material. The baffles are connected perpendicular to an anchor. A joint connects to the anchor. A stem connects to the joint. The baffles curve toward the stem. The space between the baffles include a confection. An edible wax coating adheres to the baffles and the confection.

Abstract: The invention relates to a decorative object for forming a bracelet, armband, choker, necklace, brooch, ring, pendant, earrings, key ring or the like, or an item of clothing, comprising: a main body (1) made of a non-toxic, food-grade elastic material, wherein at least one receptacle (10) with a front mouth (103) is defined; and at least one edible product (2) with a suitable shape and dimensions for being inserted and extracted in a tightly fitting manner via the front mouth (103) of a receptacle (10) of the main body (1), and held inside said receptacle (10) by means of the pressure of the elastic material forming the main body (1).

Abstract: A chewing gum, when chewed, produces a cud having improved removability from environmental surfaces by virtue of its extensional viscosity strain hardening parameter. Specifically, the cud has a extensional strain hardening parameter of less than zero or greater than 2.0.

Abstract: Compositions and methods are disclosed for enhancing weight gain and feed efficiency in pets, such as dogs. The methods include administering to the pet a lactic acid producing bacterium (LAB) or combination of LABs as dietary supplements. The disclosed methods and compositions may also help reduce pathogen infection in dogs.

Abstract: Pet treats have different textures therein and can be made by coating a first meat, such as a single unitary piece of fresh meat, with small pieces of a second meat, such as dried particles of the second meat. The first and second meats can be the same type or different types of meat relative to each other, for example any type of meat suitable for pets such as chicken, beef, pork, lamb, turkey, duck, goose, rabbit or even fish. A particularly preferred embodiment of the pet treat is a chicken breast or chicken tender coated with small pieces of dehydrated chicken to resemble “fried” chicken.

Abstract: The present invention relates to a foodstuff comprising feather hydrolysate for use in improving performance during exercise and/or improving recovery after exercise in a dog. It also relates to a method of improving the performance in a dog during exercise and/or improving recovery after exercise, the method comprising administering to a dog a foodstuff which comprises feather hydrolysate.

Abstract: Edible chews for pets have a low density (e.g. about 1.0 Kg/L or less) and a smooth exterior surface. One method by which the low density and the smooth exterior surface can be achieved uses a modified extrusion die to increase shear and restrict surface bubbles. Another method by which the low density and the smooth exterior surface can be achieved uses an extruder screw with a modified profile that holds a dough longer therein to create a whipping effect resulting in more bubble nucleation sites and hence a more uniform cellular matrix. The puffed (expanded) product was experimentally tested and provided better dental cleaning scores than a current unexpanded similarly formulated commercial dental product.

Abstract: A feed additive for swine consists of following ingredients measured by weight: 20-50 sour jujubes, 10-18 radix bupleuri, 6-20 codonopsis pilosula, 10-20 honeysuckles, 10-20 isatis roots, 10-18 chrysanthemums, 6-9 red jujubes, 10-20 myrica rubra and 30-60 cactuses. The disclosure further provides a feed composition for swine with the above feed additive. The above-mentioned feed additive for swine is effective in preventing hog cholera, convenient in use, no toxicity, side effects or medical residue, which benefits human health.

Abstract: A feed additive for swine consists of following ingredients measured by weight: 20-50 sour jujubes, 10-18 radix bupleuri, 6-20 codonopsis pilosula, 10-20 honeysuckles, 10-20 isatis roots, 3-6 astragalus propinquus, 10-20 myrica rubra and 30-60 cactuses. The disclosure further provides a feed composition for swine with the above feed additive. The above-mentioned feed additive for swine is effective in preventing hog cholera, convenient in use, no toxicity, side effects or medical residue, which benefits human health.

Abstract: A feed additive for swine consists of following ingredients measured by weight: 20-50 sour jujubes, 10-18 radix bupleuri, 6-20 codonopsis pilosula, 10-20 honeysuckles, 10-20 isatis roots, 4-8 anemarrhena asphodeloides, 3-6 liquorice, 10-20 myrica rubra and 30-60 cactuses. The disclosure further provides a feed composition for swine with the above feed additive. The above-mentioned feed additive for swine is effective in preventing hog cholera, convenient in use, no toxicity, side effects or medical residue, which benefits human health.

Abstract: The invention provides compositions and methods for preserving lean body mass and promoting fat loss during weight loss. The methods comprise identifying an animal that is obese or overweight and administering to the animal a food composition in an amount less than the animal's baseline maintenance energy requirement (MER), the food composition comprising from about 30% to about 65% protein, from about 10% to about 20% carbohydrate, and from about 10% to about 25% fat; where the protein and carbohydrate are in a ratio effective for preserving lean body mass and promoting fat loss during administration of the food composition to the animal.

Abstract: A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material.

Abstract: The present invention discloses a production line and a method for manufacturing pasteurized ice-noodles with more durability and in different tastes. Ice-noodle (Faloudeh) is one of the most delicious foods in the world, its taste is amazing and eating ice-noodle is grate especially in warm summers. Making ice-noodle with traditional methods, will cause the product be infected and not pasteurized and the shape of product will change after a day so the durability of the product is not suitable for exporting. The production line of this invention comprises three lines, one for making syrup, one for making fiber starch and the last one for mixing the syrup and the fiber starch.

Abstract: A method for producing diet food using opuntia ficus indica fruit, includes: a sour dough kneading step for producing a first sour dough by using ingredients including opuntia ficus indica fruit powder; a second sour dough kneading step for producing a second sour dough by mixing the same amount of ingredients as in the first sour dough kneading step with the first sour dough; a main dough kneading step for producing a main dough by adding water, cereals, saccharides, nuts and other ingredients to the second sour dough; a first fermentation step for fermenting the main dough by introducing the same into a fermentor; and a food producing step for producing food by using the main dough fermented by the fermentation step, wherein the second sour dough kneading step is performed under a relatively lower temperature condition than the first sour dough kneading step.

Abstract: Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber.

Abstract: The present invention is concerned with Capsicum plants producing greater than about 0.4% zeaxanthin, by weight in the dried, ripe fruit pod flesh, which plants have been developed from commercially grown Capsicum cultivars by plant breeding techniques. Zeaxanthin is the dominant carotenoid in the dried ripe fruit pod flesh, when measured in non-esterified forms. Alternatively, these plants may be characterized as exhibiting a high pigmentation measured as an ASTA value and further characterized by the predominant presence of zeaxanthin. The zeaxanthin derived from these Capsicum plants can be used in applications that include nutritional supplements, foods, functional foods, cosmetics, animal feeds, aquaculture feeds, and pharmaceuticals.

Abstract: A liquid food composition that can be conveniently ingested or given with a tube and contains reduced aggregates in the composition is provided. A liquid food composition that shows fluidity in the neutral region, but solidifies in the stomach environment is further provided. According to the production method of the present invention, generation of fine particles in the production process of a liquid food composition containing a divalent metal salt, a protein, and water-soluble dietary fibers is reduced. Therefore, emulsification stability of the composition is improved, clogging of aggregates in strainer disposed in the production line etc. are eliminated, and thus the composition can be efficiently produced.

Abstract: A liquid food composition that can be conveniently ingested or given by tube feeding, and can prevent gastroesophageal reflux disease, vomiting, esophagitis, pneumonia, asphyxiation, diarrhea, etc., and can increase feeling of fullness through improvement in the solidification ratio of the composition under the endogastric condition is provided. Since the liquid food composition of the present invention shows superior solidification ratio under the endogastric acidic condition, it can more effectively reduce the risks for developing gastroesophageal reflux disease, vomiting, esophagitis, pneumonia, asphyxiation, diarrhea, etc., and it does not require labor for separately adding a gelling agent etc. at the time of ingestion, and since it is liquid, it can be easily ingested by tube feeding.

Abstract: Stable oil suspensions are described that have enhanced bioavailability and contain lipophilic nutrients uniformly dispersed in a solid hydrophilic carrier and suspended in an oil medium. A process for preparation of stable oil suspensions of lipophilic nutrients and compositions of these suspensions such as soft gelatin capsules are also described. The oil suspensions include soluble granules of lipophilic nutrients suspended in oil. Soluble granules include lipophilic nutrients dispersed uniformly in a solid hydrophilic carrier with one or more food grade excipient. Stable oil suspensions of the invention include at least 1% to about 50% lipophilic nutrient. These oil suspensions are resistant to oxidation and exhibit enhanced stability and bioavailability as compared to soluble granules and to marketed comparative products. Oil suspensions herein can be encapsulated in soft gel capsules or filled in sachets to administer conveniently to patients.

Abstract: A naturally sweet fibrous blend can include from 15 wt % to 85 wt % natural isomalto-oligosaccharide, from 10 wt % to 75 wt % by weight of tagatose, and from 0.05 wt % to 20 wt % of a natural sweetener extract that is sweeter than sugar.

Abstract: The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings.

Abstract: Method for obtaining a food product of the Frankfurter sausage type which comprises an elongated principal body (1) made of edible meat product provided with a plurality of small pearls, in the interior of which there is a non-meat product, wherein during the mixing of a meat mass with the small pearls, prior to a cooking stage of the meat mass, said small pearls are introduced into the meat mass in a solid state, each one of the small pearls having an exterior wall of polymeric food material such that upon applying heat to the food product, the product in the interior of the small pearl adopts a liquid state.

Abstract: The invention relates to a method for conditioning a biomass of microalgae of the genus Chlorella, preferably Chlorella protothecoides, produced by fermentation under heterotrophic conditions and in the absence of light for the preparation of a flour having an optimised sensory profile, the method being characterised in that it comprises the steps of: collection of the biomass directly at the end of the fermentation, and storage of same for less than 8 hours prior to conditioning; HTST treatment of the thus recovered and stored biomass for between 30 seconds and 1 min 30, at a temperature below 70 ° C.; and washing of the biomass with at most 3 volumes of water per volume of biomass.

Abstract: A microalgal flour having a particle size of between 30 and 150 ?m and compressibility, measured by way of POWDER TESTER HOSOKAWA, of between 45 and 55%, has a flow value, determined according to a test A, of between 55 and 60% by weight for residue at 2,000 ?m, dispersibility and wettability, expressed according to a test B, by the height of the product decanted in a beaker, of a value of between 0 and 2 mm; and a degree of humidification of a value of more than 70%, and preferably of more than 80%, of the total powder.

Abstract: A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

Abstract: The present invention provides a method for improving the froth retention of a non-alcohol beer-taste beverage, and a method for producing a non-alcohol beer-taste beverage having improved froth retention. The present invention relates to a method for improving the froth retention of a non-alcohol beer-taste beverage, wherein the lysine content is increased to 0.01 mM or more, the arginine content is increased to 0.01 mM or more, or the tyrosine content is increased to 0.05 mM or more in the final product; and a method for producing a non-alcohol beer-taste beverage which uses a raw material having a high content of lysine, arginine or tyrosine.

Abstract: Provided is a packaged beverage subjected to heat sterilization, including the following components (A) and (B): (A) 2.5 mass % or more of a protein; and (B) non-polymer catechins, the packaged beverage having: a mass ratio between the component (A) and the component (B), [(B)/(A)], of from 0.02 to 0.1; a viscosity of from 15 to 35 mPa·s; and a pH of 6.3 or more.

Abstract: The present invention relates to a process of preparing a liquid foodstuff, comprising treating at least one juice and/or one extract having a Brix of more than 10°, with carbohydrate oxidase and catalase at a temperature between ?10° C. and +15° C. to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without keeping the pH>3.5 before or during the treatment by addition of buffering substances or basic substances, to obtain a liquid foodstuff, wherein the final pH is lower than 3.5; and wherein the flow rate of the gas is adjusted according to the following equation: (0.001/x) to (0.02/x) L gas/L substrate mixture/min, with x being the content of oxygen by volume in the gas.

Abstract: The systems and methods of the present invention provide an economically feasible means of thermally processing items such as food products. In some embodiments, the thermal process is a pasteurization process. In other embodiments, the thermal process is a sterilization process. The thermal process utilizes a volumetric heating process to quickly and efficiently add heat energy to the item and then utilizes a surface heating process to obtain a relatively even, highly elevated, temperature throughout the item. In this way, the time required to perform various thermal processes, such as pasteurization and/or sterilization, is greatly reduced compared with traditional processes while still being more reliable and more predictable than other recently developed processes. Furthermore, the system and method is less complicated and more efficient than other systems and processes currently known. Furthermore still, the method includes spraying fluid onto a surface of the item to reduce edge heating.

Abstract: A method for introducing a vaporous heat carrier into a liquid product, in particular a food product or beverage, and more particularly viscous products, for example desserts, sauces or concentrates, includes using the carrier to heat the product to form a germ-free product. An injector for carrying out the method is also described. A reduction in the heat transfer capacity of the injector is prevented over the entire production time. This is achieved in that three physical measurement variables which can be detected during operation of the injector are used as indicators of the formation of product deposits. At least one of said three physical measurement variables is detected, and depending on these variables, an automatically controlled axial movement of the displacement body is carried out such that the heat transfer capacity from the vaporous heat carrier into the liquid product remains the same.

Abstract: The presently disclosed devices and methods allow for preserving and restoring crispiness to snack food by placing a specific type of desiccant device in the original packaging of the food item and then closing up the package and securing the closure, even if not completely airtight. In some embodiments it may be desirable to position the desiccant away from direct contact with the food item. Prior to deployment, the individual desiccant device or pod can be activated by removing a moisture barrier strip or, alternatively, removing the device from an airtight individual package. One possible embodiment is to use magnetic material to enable the desiccant device to be held in place above the level of the product within a package by a magnetic material outside of the package.

Abstract: An apparatus for cleaning produce has a container with an interior volume defined by a wall and a pipe positioned in the container adjacent the wall. The pipe has at least one aperture suitable for directing a flow of water toward a portion of the wall spaced from the pipe such that the flow of water creates a cyclonic path in the container. The pipe extends generally vertically along the wall of the container. The pipe includes a plurality of apertures formed in spaced relation to each other along the length of the pipe. The pipe has a closed end positioned below an upper edge of the container. The method includes overflowing the container such that the debris on the produce is removed from the produce.

Abstract: The methods, system, and apparatus of the invention provide processes using electrostatic methods for separating fiber from grains and grain products into fiber-enriched grain material fractions and enriched fiber-reduced grain material fractions.

Abstract: The invention provides a method of extracting and isolating certain compounds from tobacco. The resulting isolate can include more than 90% by weight of a given compound and can be used as a flavor component for tobacco material used in smoking articles and smokeless tobacco compositions. Exemplary compounds that may be present in the isolate according to the invention include, but are not limited to, solanone, neophytadiene, megastigmatrienone, ?-damascenone, norsolanadione, cis-abienol, ?-cembratrienediol, ?-cembratrienediol, sucrose esters, and lutein.

Abstract: There is provided a smoking article comprising an aerosol forming substrate, a mouthpiece axially aligned with the aerosol forming substrate, a liquid delivery member and a wrapper surrounding at least a portion of the smoking article. The liquid delivery member is disposed in the aerosol forming substrate or in the mouthpiece, and comprises structural material releasably enclosing liquid. The wrapper includes at least one area permeable to the liquid and at least one area impermeable to the liquid. At least a portion of the at least one permeable area is aligned with or downstream of the liquid delivery member. When the liquid is released from the liquid delivery member, the liquid can migrate to the outer surface of the smoking article via the permeable area or areas of the wrapper.

Abstract: There is provided a method of fabricating a smoking article filter element including arranging a corrugated laminate web around a portion of filter material having an elongate shape and a longitudinal axis such that the grooves and ridges of the laminate web run in the same direction as the longitudinal axis of the filter material, and there is also provided a method of fabricating a smoking article involving the same method.

Abstract: The object of the invention is a member for guiding a strand of filter fibers in an area of placing objects into the strand of filter fibers in a tobacco industry machine, adapted to work together with an apparatus for feeding the objects to the strand of filter fibers, having a slot in which the feeding members of the object feeder move, an inlet opening for a strand of filter fibers, an outlet opening for a strand of filter fibers, a guiding channel connecting an inlet opening and an outlet opening. The member is characterized by comprising vent holes for stabilizing a strand of filter fibers being converted and increasing the accuracy of object placing.

Abstract: A bowl for a water pipe comprising: an interior space defined by an inner surface of the bowl; and one or more walls separating the inner space into a plurality of compartments for holding organic matter to be smoked by a user.

Abstract: A system for facilitating smoking of tobacco from a hookah including a bowl with an interior space defined by an inner surface and one or more walls separating the inner space into a plurality of compartments for holding organic matter to be smoked by a user and a supporting a cap for holding a heat source.

Abstract: A system for facilitating smoking of tobacco from a hookah having a bowl with an interior space for holding organic matter to be smoked by a user, a heating platform for resting on the bowl with a central surface including a depression with at least one surrounding wall such that a heating source will not slide off the central surface, at least one perimeter vents arranged in a pattern around the central surface such that air can pass back and forth between an area above the central surface and below the central surface and at least one exterior vent located in at least one perimeter wall located around an exterior of the heating platform and a cap with at least one exterior vent, at least one upper vent, at least one movement control extension and at least one rest for resting on the heating platform.

Abstract: A vent hole-adjustable electronic cigarette is provided which comprises an airflow channel used for airflow circulation to facilitate smoke inhalation. The electronic cigarette also comprises a smoke volume adjustment mechanism used for adjusting the size of the airflow channel. The smoke volume adjustment mechanism is provided to adjust the volume of the airflow in the airflow channel, thus satisfying requirements of a smoker for different mouthfeel.

Abstract: A smoking article is provided, including a combustible heat source having opposed front and rear faces; an aerosol-forming substrate downstream of the rear face; a first heat-conducting element circumscribing a rear portion of the combustible heat source and at least a front portion of the aerosol-forming substrate; a second heat-conducting element around at least a portion of the first heat-conducting element, wherein at least part of the second heat-conducting element is radially separated from the first heat-conducting element; and one or more first air inlets around a periphery of the aerosol-forming substrate.

Abstract: A smoking article is provided, including a blind combustible heat source having opposed front and rear faces and having a transverse cross sectional area of at least about 60 percent of a transverse cross-sectional area of the smoking article; an aerosol-forming substrate downstream of the rear face, wherein the rear face and the aerosol-forming substrate are exposed to one another; a mouthpiece downstream of the aerosol-forming substrate; and one or more air inlets located downstream of the rear face and upstream of the mouthpiece. The one or more air inlets are located between the rear face and a downstream end of the aerosol-forming substrate and include one or more first air inlets around a periphery of the aerosol-forming substrate. Air drawn through the aerosol-forming substrate enters the smoking article through the one or more air inlets.

Abstract: The present application provides an electronic cigarette charging structure, two charging electrodes are formed by the center electrode arranged at the end cap of the electronic cigarette, and the battery tube with a conductive structure, such that the battery assembly may be directly inserted into the charger to be charged without disassembling an atomizing assembly, therefore the operation is more convenient, and wear and loose of a connecting portion caused by frequently assembling and disassembling may be avoided. The present application further provides an electronic cigarette with the above charging structure and a battery assembly of the electronic cigarette. The electronic cigarette is easy to charge, and also has a simple structure and is easy to manufacture since the battery tube is used directly as an electrode. An electronic cigarette set provided by the present application is convenient and practical.

Abstract: Certain aspects of the present invention relate to a heating assembly for electronic cigarette vaporizer. In certain embodiments, heating assembly includes: a pair of vaporizer shields, certain heating elements, an e-liquid medium, a pair of vapor guides, and a vaporizing chamber side cover. Vaporizer shields are disposed on a heating element base. An e-liquid medium opening is defined between the vaporizer shields. Each of the heating elements has a first terminal and a second terminal. The e-liquid medium is vertically positioned in the e-liquid medium opening. The e-liquid medium has certain heating element grooves for installing the heating elements. The vapor guides are placed between vaporizer shields and the e-liquid medium. The vaporizing chamber side cover is configured to surround the first vaporizer shield and the second vaporizer shield, the e-liquid medium. The vaporizing chamber side cover defines two e-liquid conduit openings, one on each side of the e-liquid medium.