Abstract: Disclosed is a device for forming cheese blocks of dimensions that facilitate slicing without first having to larger cut blocks of cheese to appropriate dimensions. Also disclosed is a method for forming and packaging sliceable blocks of cheese.

Abstract: A chocolate processing system, including: a chamber, defining a rotation axis, the chamber including a first and second portion cooperatively defining a chamber lumen, the first and second portion actuatably separable at a seam, and a precursor inlet; a precursor dispenser, including an actuatable compartment coupled to the precursor inlet of the chamber; a reducer, arranged within the chamber lumen; a rotationally actuatable processing shaft, intersecting the chamber lumen; an agitator coupled to the processing shaft and extending into the chamber lumen; a motor including a drive shaft, the drive shaft coupled to the processing shaft and the chamber; a temperature control system including a transfer surface, the transfer surface thermally connectable to the chamber; and a mold, defining a mold lumen, the mold circumferentially arranged about the chamber at a seam.

Abstract: A marshmallow candy includes a marshmallow that has been dried or cooked to a taffy-like consistency. In the dried state, the marshmallow candy is sufficiently hard to the touch such that the marshmallow candy resists flexing when squeezed. The marshmallow candy then becomes chewy upon consumption. The marshmallow candy can be colored or shaped to be aesthetically pleasing for consumers.

Abstract: Disclosed is a method of manufacturing a gum product comprises forming a gum mass into a gum sheet and printing on at least one surface of the gum sheet, wherein the gum sheet is printed online within 30 minutes of forming the gum sheet.

Abstract: A machine for making liquid and semi-liquid products includes a first container and first mixer for processing a basic product and a second container and second mixer for converting the basic product into a desired product. First and second heat exchangers are operatively associated respectively with the first and second containers. First and second drive units respectively drive the first and second mixers. A connecting duct allows transfer of the basic product from the first container to the second container. A separating element is associated with the duct and switchable between a separating configuration in which the transfer of basic product from the first container to the second container through the duct is prevented, and a connecting configuration in which a transfer of basic product from the first container to the second container through the duct is allowed.

Abstract: A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration to provide a concentrated and optionally diafiltered soy protein solution, which may be dried to provide the soy protein product. The soy protein product may be used for protein fortification of, in particular, soft drinks and sports drinks, without precipitation of protein.

Abstract: Canola protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, more preferably at lease about 100 wt %, and low phytic acid content, are produced by extracting canola seeds or canola oil seed meal with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of canola protein from the seeds or meal.

Abstract: Solid dietary compositions for ruminants are disclosed, as well as methods for their preparation and use. The compositions may include a fatty acid component and at least one feed ingredient. The fatty acid component may include at least about 90% saturated fatty acid by weight and may be present in the dietary composition in an amount of at least about 30% by weight of the dietary composition. The at least one feed ingredient may be selected from a protein material, an amino acid, an amino acid derivative, a vitamin, a trace element, a mineral, a glucogenic precursor, and an antioxidant. The dietary composition may be a solid in the form of a capsule, a tablet, a pellet, or a granular material.

Abstract: The present invention concerns a composition containing medium-chain fatty acids or salts or mono-, di-, triglycerides, esters or amide derivatives of medium-chain fatty acids. In a further aspect, the present invention concerns also a feed, supplemented with the composition, and a method for feeding animals, in particular calves, cattle and dairy cattle.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: A process for cooking a food product in a treatment chamber is disclosed, wherein the treatment chamber comprises two opposite walls each forming an electrode. The process comprises the steps of: (a) placing the food product, optionally in a surrounding liquid, in direct contact with the electrodes; and (b) applying electric pulses generated by a pulsed electric field generator to the electrodes such that the food product is subjected to a pulsed electric field having a field strength of 10-180 V/cm. The total cooking time is 0.5-1000 seconds. Preferably, the number of pulses n is 1-2000000 and the pulses each have a duration ?i of 1-20000 ?seconds. The food product and, if present, the surrounding liquid, has an electric conductivity of 0.01-10 S/m. Also provided is a cooking system suitable for cooking a food product according to the process.

Abstract: A method of popping popcorn in a microwave 10 having a cooking chamber 12, an energy source 14 which provides energy 42 to the cooking chamber 12, a humidity sensor 60, and a microphone sensor 16, includes the steps of placing a plurality of popcorn kernels 40 in the cooking chamber 12. The energy source 14 is operated during a popcorn popping cycle. Popping sounds generated when the popcorn kernels 40 are popped are detected, as is the humidity level in the cooking chamber 12. The energy source 14 is directed to stop operating when the popping sound and the humidity level satisfy one or more end status indicators. The current disclosure also includes a microwave 10 for carrying out the above described process.

Abstract: The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.

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

Abstract: A heated air popcorn popper provides easy access and clean up through the use of a detachable popping pitcher. The detachable popping pitcher defines an interior popping volume in which heated air is used to cause unpopped kernels to pop and form popped popcorn. The detachable popping pitcher includes a pitcher handle allowing a user to grasp and manipulate the popping pitcher when selectively detaching and attaching the popping pitcher to the popcorn popper. The detachable popping pitcher is completely removable from a popper housing such that loading unpopped kernels into the popping pitcher is simplified and the user need not be concerned about access being awkward or limited. The detachable popping pitcher can be fully removed from the popper housing following popping such that any remaining unpopped or popped kernels can be emptied from the detachable popping pitcher and the detachable popping pitcher can be cleaned.

Abstract: The present invention provides a method and a system for quickly preparing low-salt kimchi, which can enable kimchi materials to be quickly salted down without damaging the same and can sequentially automate a process for preparing kimchi. The method for quickly preparing low-salt kimchi of the present invention comprises the steps of: heating such that the temperature in the deep part of trimmed and cut kimchi ingredients reaches 35-60° C. and the temperature is maintained for ten minutes or more; immersing the heated and dried ingredients in salt water having the concentration of 3-25% and maintaining the temperature of 0-30° C.; cleaning and dehydrating the ingredient immersed in the salt water; and manufacturing kimchi by mixing seasoning with the cleaned and dehydrated kimchi ingredients.

Abstract: Disclosed are compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by sweeteners shuch as stevioside, swingle extract, glyccerhizin, perillartine, naringin dihydrochalcone, neohesperidine dihydrochalcone, mogroside V, rubusoside, rubus extract, and rebaudioside A, and artificial sweeteners such as aspartame, saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate.

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

Abstract: The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h° coordinate of from about 0° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in brown hues.

Abstract: An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source. The slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder. The irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 IU/gram of powder, and more preferably at least 20,000 IU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.

Abstract: Life enhancing beverages and methods of making and using same are described.

Abstract: The present invention relates to a nutritional composition for infants and/or toddlers comprising a lipid component which has a large lipid globule size. The composition can be used to prevent obesity and/or improve body composition later in life.

Abstract: The present disclosure provides for improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed.

Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

Abstract: The present invention is to provide a two-stage sterilization process for treating heat-resistant spores in a great burdock extract drink, which comprises the steps of sealing dried great burdock and water in a double-kettle pressure cooker; heating liquid mixture of great burdock and water to a first temperature range lower than or equal to 100° C. for at least a first duration during a first-stage sterilization; opening lid of the cooker and filtering out great burdock residue so that all that remains in the cooker is great burdock extract; resealing the cooker and heating the great burdock extract to a second temperature range higher than or equal to 120° C. for at least a second duration during a second-stage sterilization, and the pressure in the cooker during the second-stage sterilization is higher than that during the first-stage sterilization; so as to obtain the extract drink free of common bacteria and heat-resistant spores.

Abstract: A refrigerator appliance and a method for operating a refrigerator appliance are provided. The refrigerator appliance includes features for dispensing single serve beverages. The method include features for dispensing single serve beverages from refrigerator appliances after proper mixing or soaking of a substance in a single serve flavor pod.

Abstract: The present invention concerns a beverage having water and a concentration range of about 0.001 grams per liter to 8.44 grams per liter of collagen, wherein the collagen is hydrolyzed. The collagen concentration range may be between 1 milligram per liter to about 8440 milligram per liter or 1 parts per million to about 8440 parts per million. The hydrolyzed collagen has collagen peptides. The collagen peptides are produced through hydrolysis of a plurality of collagen sources. The plurality of collagen sources are derived from at least one of animal raw materials, animals raised in non-organic or organic farms, animals from various animal species and various parts of the animal carcass. The water may be comprised of at least one of tap water, spring or mineral water, and iceberg or glacier water.

Abstract: Methods used to monitor a baby formula manufacturing process are disclosed herein. Consequently, the methods and systems provide a way to perform monitoring of a standardization process on an integrated level whereby baby formula manufacturers can achieve data and product integrity and ultimately minimize cost.

Abstract: An apparatus for producing gelled pearls includes: a housing with at least one opening into which a flavored liquid is provided; external components; and internal components. The external components include: a first ingress port through which a first refill pack is coupled; and a dispenser with tubing through which a processed solution is expelled into a gelling bath. The internal components include: a mixing tank for blending the flavored liquid with the first solution; a first flow valve fluidly coupled with the mixing tank and directing the flavored liquid into and out of the mixing tank; a second flow valve fluidly coupled with the mixing tank and directing flow of a proportional amount of the first solution into the mixing tank; and a microcontroller device.

Abstract: Embodiments provides treated tobacco material having a pH of at least 9 and a moisture content of no more than 20% based on the dry weight of the tobacco. Embodiments also provide a process for treating tobacco material to increase its pH to at least 9, the process comprising applying a basic solution to the tobacco material to be treated, and drying the material to produce a treated tobacco material with a moisture content of no more than 20%. Embodiments also provide devices comprising the treated tobacco material, and uses of the treated tobacco material.

Abstract: A smokeless tobacco composition for oral use comprising liberated, delignified tobacco fibres, a method for its manufacturing and use, as well as a pouch comprising the composition.

Abstract: A cigarette tobacco compacting mechanism for making cigarettes in two or more different lengths having a compacting chamber for receiving loose tobacco, a compacting member mounted for reciprocal motion in the compacting chamber to compact the loose tobacco, and one or more retractable sizing members each having a tab mounted for movement across the compacting chamber for shortening the effective width of the compacting chamber to enable the compacting chamber to accommodate hollow cigarette tubes of varying lengths.

Abstract: An apparatus (1) for detecting a substance in a rod shaped article of the tobacco industry (2), the apparatus (1) including one or more sources (10,11) of electromagnetic radiation, one or more detectors (26, 27) and a processor (32). The one or more sources (10, 11) are configured to generate electromagnetic radiation at first and second wavelengths (?1, ?2). The one or more detectors (26, 27) are configured to detect the first and second wavelengths (?1, ?2) after propagation in the rod shaped article (2), lo and to generate signals (A, B) based on the amount of radiation received at each wavelength (?1, ?2). The processor (32) is configured to process the signals (A, B) to determine information relating to the presence of the substance, based on the relative amount of radiation received at the first and second wavelengths.

Abstract: A method of producing a smoking article is disclosed. The smoking article comprises a smoke constituent reducing technology which is capable of reducing the concentration of a smoke constituent generated by a smoking article in use. The method comprises in a first step, determining one or more first lateral regions at which, when the smoking article is in use, the smoke constituent is present at a first concentration, and one or more second lateral regions at which, when the smoking article is in use, the smoke constituent is present at a second concentration which is lower than the first concentration. In a second step, the method comprises producing a smoking article in which the smoke constituent reducing technology is targeted to reduce the concentration of the smoke constituent present at the one or more first lateral regions.

Abstract: Menthol-sorbed activated charcoal stably holding menthol during storage, and smoothly releasing menthol only during passage of tobacco smoke therethrough is provided. The menthol-sorbed activated charcoal is featured in that to activated charcoal having a specific surface area of 1500 m2/g or more but 1700 m2/g or less as measured by the BET method, menthol is sorbed at a sorption rate of 80% or more but 92% or less with reference to the saturated amount of menthol for the activated charcoal.

Abstract: A non-burning type flavor inhaler includes an aerosol source that generates an aerosol; an atomizer that atomizes the aerosol source without burning; a power source that supplies power to the atomizer; a light-emitting element; and a control unit that controls the light-emitting element. The control unit controls the light-emitting element in a first light-emitting mode in a puff state inhaling the aerosol, and controls the light-emitting element in a second light-emitting mode different from the first light-emitting mode in a non-puff state not inhaling the aerosol. The second light-emitting mode changes according to a number of puff actions for inhaling the aerosol.

Abstract: The present invention provides an electronic cigarette including a main rod. The main rod is a hollow barrel structure with an open end. The main rod axially defines a suction hole in a middle of a bottom wall and passing through the bottom wall which is far away from the open end so as to form a nozzle end for smoking the electronic cigarette. The main rod is integrally molded. The electronic cigarette of the present invention can effectively avoid a nozzle cap off problem which always happened in traditional disposable electronic cigarette by disposing the suction hole at one end of the main rod.

Abstract: Apparatus comprising an electronic device (1, 2, 3) such as an electronic smoking device to be powered by a battery (14) in first and second different modes that consume different levels of electrical power; and a part (24) that produces a magnetic field such a permanent magnet, that is separable from the device in preparation for its operation. The electronic device is configured to detect changes in the magnetic field at the device and in response thereto, to change its mode. The magnet may be included in packaging (32) for the device so that whilst in the packaging, the device is switched to a low power storage mode and automatically switches to an operational mode when removed from the packaging ready for use.

Abstract: An electronic hookah apparatus comprising a core unit attachable with a stem piece and a base. The core comprises at least one airflow sensor to detect airflow from air pathways, a plurality of cartridges including a wick and a heating element, and a plurality of flavor selection buttons, each of the flavor selection buttons connected to a switch that activates and deactivates a respective one of the plurality of cartridges. The core further comprises a microcontroller that provides power to cartridges activated by the flavor selection buttons based on the detection of airflow by the airflow sensor, wherein providing power to the cartridges causes the cartridges to produce vapor, at least one air chamber that collects flows of vapor from a set of activated cartridges, and at least one hose port coupled to a hose, the at least one hose port tapping the collected vapor from the at least one air chamber.

Abstract: An electronic cigarette has a housing including a battery compartment, a rechargeable battery arranged inside the battery compartment. The battery has two end surfaces opposed along a central axis and a peripheral surface connecting the end surfaces. Battery terminals are arranged on at least one end surface. A holding member exerts a holding force against the peripheral surface of the battery and securely holds the battery inside the battery compartment, even if the size of the battery changes.

Abstract: A non-burning type flavor inhaler includes a control unit that controls power supplied from a power source to an atomizer. The control unit controls, in one puff action in a standard mode, controls the power source to supply standard power amount to the atomizer in a duration before a first duration elapses. The control unit, in one puff action in the reduced mode, controls the power source to supply first power amount greater than the standard power amount to the atomizer in a duration before a second duration elapses, and controls the power source to supply second power amount smaller than the first power amount to the atomizer in a duration after the second duration elapses and before a third duration elapses.

Abstract: A non-burning type flavor inhaler includes a main body unit having the non-inhalation end; and a capsule unit configured to be attachable/detachable to/from the main body unit. The main body unit includes an aerosol source, an atomizer, and a power source. The capsule unit includes a solid flavor source, and a filter adjacent to the inhalation end side with respect to the flavor source. A part of an outer surface of the flavor source except a portion adjacent to the filter is covered with a predetermined film composed of an impermeable member. The main body unit is provided with a breaker for breaking the part of the predetermined film in a part adjacent to the capsule unit.

Abstract: A non-burning type flavor inhaler includes: an aerosol source that generates an aerosol; an atomizer that atomizes the aerosol source without burning; a power source that supplies power to the atomizer; and a control unit that controls a power amount supplied from the power source to the atomizer. The control unit increases the power amount supplied to the atomizer stepwise from a reference power amount along with an increase in the number of puff actions for inhaling the aerosol.

Abstract: An exemplary atomizer includes a housing, a liquid chamber defined in the housing, a heating assembly in the housing, an air passage, and two electrodes. The liquid chamber is configured for storing tobacco liquid. The heating assembly includes a liquid conducting body and a heating element. The liquid conducting body is configured for absorbing the tobacco liquid from the liquid chamber. The heating element is in contact with the liquid conducting body. The heating element is configured for heating the tobacco liquid to form aerosol. The air passage allows the aerosol to flow out of the atomizer. The two electrodes are arranged at one end of the housing, and electrically connected to two opposite ends of the heating element. The atomizer further includes a temperature sensor configured for sensing a temperature of the heating assembly.

Abstract: A nursing brassiere retrofit garment having a front upper portion that may be retrofitted to a standard nursing bra by detachably affixing connectors to fold-down cup cover flaps of the nursing bra to provide a combined garment. The combination can be worn beneath any front-opening or pull-over blouse or shirt or worn as an outer garment. The nursing brassiere retrofit garment includes a skirt so that, when combined with the nursing bra, the combination enables a woman to discreetly breastfeed an infant maintaining her lower torso covered. Thus, a woman desiring to nurse her child need only unhook one of the fold-down cup cover flaps, and lower both the flap and a portion of the attached retrofit garment to access a breast. When the child has finishing nursing, the woman raises the flap and reattaches it along with the attached retrofit garment to the hook at the top of the bra cup.

Abstract: A shirt collar adjustment and support apparatus defines a curved body having a first edge and a second edge that converge to define an opening between two endpoints. One of said edges is tapered at respective ends toward the endpoints to define tapered ends of the device defining an opening there between. The device is worn under a shirt collar to add support.

Abstract: An apparatus for tucking the penis in between the legs of the user contains a first penis ring, a first tether, a fastener, and a groove. A first end of the first tether is positioned within the groove. A body of the first tether extends from the first end to a second end which is attached to the fastener. The fastener is used to attach the first tether which is pulled in between the legs and along the glutes of the user. More specifically, the fastener is attached to an attachment band. The user adjusts the tension applied on the first tether by sliding the attachment band along an abdomen section of the user. A second penis ring can also be used along with the first penis ring.

Abstract: The present invention provides a male underwear, which can maximize a ventilation effect around the skin of the scrotum to effectively cool the scrotum and the testes in the scrotum by separating the penis from the scrotum to completely separate the foreskin of the penis from the scrotum, isolating the scrotum from the inner thighs to prevent the scrotum from coming into direct contact with the inner thighs, and exposing the scrotum to the external air to then be suspended.

Abstract: The present invention is as a dual-front, side-to-side crossover expandable garment of stretchable fabric with spring back tension featuring the Upper Body Expansion Support Band and Expansion Support Ties. The present invention may be used as the “Mama Swaddle” to provide: support of the infant(s) torso, head, and neck in the upright position between mom's breasts and allows mom to be hands free; the necessary expansion needed, both vertically and horizontally, to allow for easy movement and support of the infant(s) from the upright position between mom's breasts to the upper side of the breast, with infant's head supported in the sniffing position for safe correct breastfeeding, hands free; the necessary expansion needed for mom's breasts; for manual breast milk expression or hands free pumping when the tied crossover fronts are separated to form openings on each side; and, bra free support when Expansion Support Ties are secured.