Abstract: The present invention relates to an aerated frozen confectionary product with an overrun between 20% to 140% by volume, comprising from 4 to 23 wt % fat; from 2 to 0.1 wt % protein, from 4 to 50 wt % of a sweetening agent and from 0 to 3 wt %, preferably from 0.1 to 3 wt % of natural stabilizer; characterised in that the product is essentially free from emulsifiers, non natural stabilizers, eggs, whey and milk sources other than cream, which is the main dairy ingredient of the product. The invention is also concerning the method for the manufacture of such a frozen confectionary product as well as the process of making such stable clean label product.

Abstract: This invention relates to a system and compositions for providing pet food products having improved palatability and nutrition and, in particular to a system for selectively providing varied flavor in a pet food diet.

Abstract: In one aspect, a kit comprises a cooking aid comprising vitamins and minerals; and a component that identifies ingredients, amounts thereof, and instructions for preparing a pet food for a companion animal from the ingredients and the cooking aid. In another aspect, a method comprises providing a cooking aid comprising vitamins and minerals, together with material on which information is printed that identifies ingredients, amounts thereof, and instructions for preparing a pet food for a companion animal from the cooking aid and the ingredients. Preferably the pet food meets the minimum nutrient requirements for complete and balanced nutrition for the companion animal as established by the Association of American Feed Control Officials (AAFCO).

Abstract: The present invention relates to a composition containing medium-chain fatty acids or salts or mono-, di-, triglycerides, esters or amide derivatives of medium-chain fatty acids for use as a feed additive for animals, in an optimized ratio. In a second and third aspect, the invention concerns an animal feed, supplemented with the composition containing the medium-chain fatty acids or derivatives and a method for feeding animals with the animal feed.

Abstract: Edible coating compositions with at least one of hydroxypropyl methylcellulose, a triester of citric acid, lecithin, and a C12-24 fatty acid. The edible coating compositions may be used in the food, pharmaceutical and nutraceutical industries. This disclosure also provides a method of making a coating composition, which comprises combining hydroxypropyl methylcellulose, a triester of citric acid, lecithin, and a C12-24 fatty acid to form a mixture; and optionally combining the mixture with water.

Abstract: The present disclosure includes a system for an improved container for eggs as well as systems and methods for arranging eggs within a container. In a preferred embodiment, the present disclosure includes a container including a plurality of receptacles disposed in one or more rows, wherein each receptacle is constructed and arranged to hold an egg within a compartment of the receptacle so that the egg is substantially maintained in a resting orientation where a long axis of the egg is titled toward a rear portion of the container at an angle slightly offset from a vertical axis. Alternatively, the eggs may be arranged in alternating configurations. One or more laser systems may be configured to accommodate these egg configurations to achieve optimal laser marking on the eggs by reducing the angles of incidence between the directed radiant energy source and the surface of the egg.

Abstract: A cooking rack for bacon, or other food products, includes several articulated planar members defining a series of connected V-shaped structures. Each planar member, which may be defined by a plurality of generally parallel wires or other members, is generally porous. Bacon strips are placed on the planar members, and the rack is placed in a cooking vessel. The porosity of the planar members allows air to flow around the bacon during cooking, and allows liquids to fall from the bacon into a vessel below. The V-shaped structures may include spacers which prevent adjacent strips of bacon from touching each other.

Abstract: Disclosed herein is a cooking apparatus including a heating unit configured to heat an ingredient contained in a cooking chamber, a gas sensor configured to detect a gas inside the cooking chamber, a communication unit configured to communicate with an external apparatus, and a control unit configured to determine a cooking progress state of the ingredient based on the type and concentration of the gas detected by the gas sensor and to transmit information on the cooking progress state to the external apparatus through the communication unit to inform a user of the cooking progress state.

Abstract: Disclosed herein are a dried instant noodle improved in loosening at the time of eating and a method for producing the same. The method for producing dried instant noodles comprises: a loosening agent-attaching step in which a loosening agent for noodles is attached to gelatinized noodle strings; a first drying step in which, after the loosening agent-attaching step, hot air having a wind speed of 30 m/s or higher and a temperature of 60° C. to 160° C. is blown onto the noodle strings for 5 to 240 seconds to dry the noodle strings; and a second drying step in which, after the first drying step, the noodle strings are dried with hot air.

Abstract: Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, pregelatinized starch and a source of soluble oat bran fiber, and syrup, and optionally a long chain polysaccharide.

Abstract: A method of preparing a free-flowing, edible composition, comprising first and second edible materials, having first and second function-release profiles respectively, comprising: combining the first and second edible materials in dry particulate form; and heating said combination to a forming temperature, which is at least equal to the glass transition temperature of the first edible material, with concurrent mixing, so as to coat particles of the first edible material with a plurality of particles of the second edible material, thereby forming composite particles of said composition. Each of the first and second edible materials may be mixed with other edible materials prior to their combination. Also a free-flowing edible composition comprising a plurality of composite particles, each composite particle comprising a core of the first edible material provided with a discontinuous surface coating formed from a plurality of particles of the second edible material.

Abstract: The present invention provides a process for the production of a boiled chicken flavour comprising heating a composition comprising a reducing sugar and cysteine and arachidonic acid characterized in that the composition is heated and extruded in an extruder at a temperature between 80° C. and 140° C.

Abstract: A compound according to the formula (I) or edible salts thereof, Wherein R together with the carbonyl group to which it is attached is a residue of a carboxylic acid. Said compounds may be used in edible compositions such as foods and beverages to impart or modify flavour and mouth feel to said compositions.

Abstract: The present invention relates to a product which is a foodstuff, beverage, pharmaceutical composition, tobacco, nutraceutical, oral hygiene composition or cosmetic comprising a sweetener composition, wherein the sweetener composition comprises one or more fermentatively-produced steviol glycosides.

Abstract: The present disclosure is directed to a nutritional powder, a translucent reconstitutable beverage formed therefrom, and methods relating thereto. The nutritional powder and beverage are adapted to include the proper balance of proteins, lipids, carbohydrates, vitamins and minerals appropriate for a pregnant woman. The nutritional compositions further stem the glycemic response and improve glycemia and insulinemia during gestational and lactating periods for preventing or reduce the incidence of glucose intolerance later in life.

Abstract: Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerides and diglycerides (“MDG”) and at least one lipophilic compound, wherein at least 1% of the total MDG in the nutritional composition remains in the aqueous phase after centrifugation at 100,000×g for 1 hour at 20° C.

Abstract: Provided are a method for manufacturing a chlorogenic acid-containing composition, including a chlorogenic acid extraction step of obtaining a chlorogenic acid-containing liquid extract from sunflower seed residues remaining after oil expression by bringing chlorogenic acid and saccharides derived from the sunflower seed residues remaining after oil expression into contact with yeast and a solvent selected from the group consisting of water, an alcohol, and a liquid mixture of water and an alcohol, and a bacterial treatment step of performing at least one treatment selected from germicidal treatment or sterilization treatment on the liquid extract, a chlorogenic acid-containing composition obtained by the manufacturing method, and a drink or food item containing the chlorogenic acid-containing composition.

Abstract: The present invention is directed to an iron fortified bouillon concentrate comprising fat, sodium chloride, monosodium glutamate, ferric pyrophosphate, and a citrate buffer. It is directed to a process to prepare an iron fortified bouillon concentrate. This bouillon concentrate allows easy iron supplementation at low cost, without affecting either the original taste or the colour of the bouillon after dissolving and cooking, it does not discolour during shelf life of the bouillon concentrate, and it provides an optimal source of bioavailable iron to the consumer of the food comprising said bouillon concentrate.

Abstract: The present invention is directed to an iron fortified bouillon concentrate comprising fat, sodium chloride, monosodium glutamate, ferric pyrophosphate, and a citrate buffer. It is directed to a process to prepare an iron fortified bouillon concentrate. This bouillon concentrate allows easy iron supplementation at low cost, without affecting either the original taste or the colour of the bouillon after dissolving and cooking, it does not discolour during shelf life of the bouillon concentrate, and it provides an optimal source of bioavailable iron to the consumer of the food comprising said bouillon concentrate.

Abstract: A confection food product and method for making a confection food product comprises a coconut sugar and coconut oil based binder, and nut and/or seed based ingredients.

Abstract: A method of making a peanut beverage provides for roasting a plurality of peanuts, which have been removed from their shells, at a temperature of at least 350° F. It has been found that this temperature produces the required flavor and boldness to place the peanuts more on par with coffee beverages. The temperature generally will be no higher than 550° F. The plurality of peanuts is roasted for at least 8 minutes. Though the ultimately duration of roasting may vary depending on the temperature, typically the roasting will take place over a period of less than about 35 minutes. The term “plurality” has been used herein as there is no set amount of peanuts which may be roasted at any given time.

Abstract: [Problem] To provide a carbonate stimulation enhancer that allows maintenance of carbonate stimulation even for carbonated beverages that have reduced “carbonate stimulation sensation” because of decreased gas pressure during packing according to ingredients, decreased gas pressure due to gas permeability of containers or rapid degassing of gaseous carbonic acid after opening a container. [Solution] Provided is a carbonate stimulation enhancer for enhancing and maintaining preferable carbonate stimulation of gaseous carbonic acid, which is obtained by the addition of an undecatriene and/or an undecatetraene as an active component to a carbonated beverage.

Abstract: A method of producing a reduced-calorie fruit juice beverage may include passing a fruit juice stream including non-sugar fruit juice components (fruit juice components product) and sugars through a bed of resin. Due to the resin's specific affinity for the sugar, the fruit juice is chromatographically separated into concentrated bands of the fruit juice components product and sugars that move through the bed of resin at different speeds. The concentrated band of the sugar may be withdrawn as a sugar stream from a first extraction point in the bed of resin, while the concentrated band of the fruit juice components may be withdrawn as a fruit juice components product stream from a different, second extraction point in the bed of resin. The sugar stream includes a higher concentration of the fructose, glucose, and sucrose than the feed stream, while the fruit juice components product stream includes a higher concentration of endogenous fruit juice compounds than the feed stream or the sugar stream.

Abstract: A process is disclosed for reducing the alcohol content and/or the sugar content of a beverage. The process comprises wetting a predetermined amount of a particulate solid material with a predetermined amount of water, and contacting the beverage with the pre-wetted solid adsorbent material. The material selectively adsorbs alcohol, sugar, or alcohol and sugar from the beverage. The process can be carried out at a small scale and does not require any sophisticated equipment.

Abstract: A method for heat treating a packaged product includes providing a channel with a liquid disposed therein, the channel having a electrodes disposed in and spaced apart along a treatment portion of the channel, pressurizing the liquid in the treatment portion of the channel, transporting the packaged product, including a product disposed within a package, along the channel including transporting the packaged product through the treatment portion of the channel, heating the packaged product in the treatment portion of the channel including causing emission of radio frequency waves between the plurality of electrodes and into the treatment portion of the channel including forming an electrical field in the treatment portion of the channel, and shielding the electrical field in the treatment portion of the channel using a shield which forms a cavity around the treatment portion of the channel, the cavity being configured to substantially confine the electrical field.

Abstract: The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.

Abstract: A press apparatus comprising a microwave energy source, a resonator cavity to receive microwave energy from the microwave energy source and to resonate the microwave energy within the resonator cavity, the resonator cavity having a peripheral side, a top side and a bottom side, a food container for receiving food from which juice is extracted, the container adapted to be located within the resonator cavity for heating the food using the microwave energy, the food container having a peripheral side, a top side and a bottom side, a plunger to press the food inside the food container, a press mechanism located outside the resonator cavity and in force communication with the plunger for exerting mechanical pressure on the food inside the food container during the heating operation for extracting the juice; and a juice collector located outside the resonator cavity in fluid communication with the container for collecting the juice.

Abstract: One variation of a method for tracking temperature exposure of foodstuffs within an automated sandwich assembly apparatus includes: at a topping module, receiving first topping sample and a second topping sample in a column of topping samples; at a first time, determining a first temperature of the first topping sample; in response to the first temperature of the first topping sample exceeding a threshold temperature, setting a first timer assigned to the first topping sample; cutting a slice from the second topping sample; following dispensation of the slice of the second topping sample from the topping module, tracking a position of the first topping sample within the topping module; and in response to expiration of the first timer prior to dispensation of a final portion of the first topping sample from the topping module, disqualifying the final portion of the first topping sample from dispensation onto a topping vehicle.

Abstract: One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.

Abstract: One or more embodiments of the disclosure relates to an electrical servo knock out assembly for use with knock out cups in a food forming machine using an electrical linear servo motor and a return spring. The combination of the linear servo motor and return spring provides for a knock out assembly without the need for complex hydraulics or gearboxes.

Abstract: A process for producing flavorants made or derived from tobacco or, more generally, made or derived from any biomass derived from any one or more species of genus Nicotiana, or that otherwise incorporate tobacco, is provided. Provided are flavorants obtained or derived from plants or portions of plants from the Nicotiana species, such as from one or more flowers from one or more Nicotiana species, and products comprising one or more such flavorants.

Abstract: The present invention is directed to a coated plug wrap for a smoking article. The coated plug wrap is comprised of a base paper and a coating. In accordance with the present disclosure, the base paper may be comprised of hardwood pulp fibers and optionally, softwood pulp fibers. The base paper may be coated with a coating material such as an acrylate, a styrene, a butadiene, a starch, a starch derivative, a cellulose derivative, an alginate, a polyvinyl alcohol, a polyvinyl acetate, a gelatin, a gum, or a combination thereof. In one embodiment, the coated plug wrap may be incorporated into a smoking article.

Abstract: A method of manufacturing a variable crimped web material is provided, including feeding a substantially continuous web material; crimping a first region of the material at a first crimp value; and crimping a second region of the material, adjacent the first region, at a second crimp value, the crimping using a set of two rollers, each being corrugated across at least a portion of its width and corrugated around its circumference, and being configured so the corrugations across the width interleave with each other to crimp the material, so the troughs of the corrugations around the circumference crimp the material at the first crimp value, and so the peaks of the corrugations around the circumference crimp the material at the second crimp value. An apparatus for manufacturing a crimped web material, and a method of manufacturing air flow directing elements for smoking articles are also provided.

Abstract: A retractable lighter holding and securing device for use with a smoking device which allows a user to retract and more easily secure a lighter to a water pipe. The silicone housing allows easier attachment and removal of the retractable lighter holding and securing device to the smoking device. The device eliminates the need for carrying a lighter and storing one near the smoking device. The retracting capabilities of the device allow for easier operation while using the lighter, and it also eliminates the need to take out and store the lighter each time the lighter is used.

Abstract: A vapor catching method and apparatus which catches approximately or nearly 100% of visible secondary vapor produced from an electronic cigarette is disclosed. A device embodying the method comprises a casing having an interior space for housing a vapor filter. The casing comprises a vapor intake opening and an exhaust port. The secondary vapor is exhausted through an appropriate filter system housed within the filter casing. In use, an electronic cigarette user sucks vapor through the lip end of an electronic cigarette product and exhales the vapor into the vapor intake opening of the vapor catching device which filters the various vapor chemicals allowing only clean filtered air to pass out of its exhaust port.

Abstract: A battery component comprises a casing pipe used for accommodating a battery and an end cover that is arranged on and covers an open end of the casing pipe, and also comprises a rotation mechanism used for connecting the casing pipe to the end cover. The end cover rotates around the center axis of the rotation mechanism to open or close the casing pipe. Using the rotation mechanism, the end cover can be directly rotated to open the casing pipe. When a connection structure on one side of the end cover facing the rotation mechanism fails, the end cover is not naturally opened, overcoming a defect that reserved space exists in an axial direction of the electronic cigarette when a fastening structure in an end cover flipping technology fails, making the end cover partially open, and thus power leakage hidden danger exists.

Abstract: A protective case for housing a vaporizer or modified electronic cigarette has an elongate body with a valve at its proximal end that may be opened to provide fluid access to the mouthpiece of a vaporizer housed within it. The elongate body may include a transparent and deformable region having a valve. The actuating button on a vaporizer housed within the body may be depressed by depressing the deformable region of the housing adjacent to the actuation button. The valve in the deformable region opens when the actuating button is depressed, providing fluid access to the intake valves of the modified electronic cigarette. The interior of the case includes padding around the interior of its distal region and a piston biased by a spring to hold a housed modified electronic cigarette in a proper orientation within the case.

Abstract: A heated aerosol-generating article is provided, including an aerosol-generating substrate including a rod, the rod including a gathered sheet of homogenised tobacco material circumscribed by a wrapper. The gathered sheet of homogenised tobacco material includes one or more plasticisers and at least about 5 percent by weight triethyl citrate on a dry weight basis. The one or more plasticisers may be selected from the group consisting of propylene glycol, sugars, and polyhydric alcohols. The sheet of homogenised tobacco material may be crimped or otherwise textured.

Abstract: A method and unit for filling a disposable electronic cigarette cartridge with a liquid substance; a conveyor feeds the disposable cartridge along a filling path; a coupling device fits the disposable cartridge with a metering chamber, which is placed on top of the disposable cartridge, is of sufficient volume to contain a full measure of the liquid substance, and has a bottom outlet conduit terminating inside the disposable cartridge; a feed device feeds the liquid substance into the metering chamber so that the liquid substance falls by gravity from the metering chamber, along the outlet conduit, into the disposable cartridge; and a removing device removes the metering chamber from the disposable cartridge once all the liquid substance has fallen by gravity from the metering chamber, along the outlet conduit, into the disposable cartridge.

Abstract: A device for generating a condensation aerosol includes vaporization chamber having an upstream first inlet and a downstream outlet. A tube supplies liquid to a heater in the vaporization chamber. The liquid is pumped out of the tube and onto the heater, which vaporizes the liquid. Air flows from inlets through the vaporization chamber, and generally perpendicular to the tube. The vaporized liquid is entrained in the air, forming a condensation aerosol having a particle size in a selected range. A second inlet provides a substantially laminar flow of air into the airflow path, wherein the second inlet is downstream of the heater; and the device capable of changing air flow in the vaporization chamber to change the particle size of the condensation aerosol and/or to change the amount of visible vapor emitted from the device.

Abstract: An electronic smoking device comprises a housing accommodating a battery (10) as an electric power source powering an electrically heatable atomizer comprising an electric heater (22) and adapted to atomize a liquid supplied from a reservoir to provide an aerosol exiting from the atomizer. The heater (22) of the atomizer is controlled by means of control electronics (14). A puff detector (18) indicates an aerosol inhaling puff to the control electronics (14). The control electronics (14) operates, for a puff, the heater (22) of the atomizer with a pre-determined level of electric power. Preferably, the electronic smoking device comprises a voltage sensor (34) measuring the battery voltage, wherein the control electronics (14) distributes the pre-determined level of electric power, for a puff, by pulse width modulation, based on the battery voltage measured by the voltage sensor (34).

Abstract: An electronic cigarette has a power device (1), a sensor (2), an atomizing core component and a liquid storage component (3). The atomizing core component includes an electric heater (5) and a liquid permeating component (6). The electric heater (5) has a through hole (51), the liquid storage component (3) has a channel (31), and the sensor (2) is connected with the through hole (51) and the channel (31) to form an airflow loop by the auxiliary air inlet. The liquid permeating component (6) is directly sleeved on the electric heater (5), so that the cigarette can adequately heat gasified smoke with uniform small drops. The electric heater (5) and the liquid storage component (3) are connected with the through hole (51) and the channel (31), so that the vapor generated by the atomizing process can be cooled.

Abstract: An electronic cigarette comprises nicotine without harmful tar. The cigarette includes a shell, a cell, nicotine solution, control circuit, and an electro-thermal vaporization nozzle installed in the air suction end of the shell. The advantages of the present invention are smoking without tar, reducing the risk of cancer, the user still gets a smoking experience, the cigarette is not lit, and there is no fire danger.

Abstract: The two tab cuff closure is a closure for the sleeve(s) of a shirt. The two tabs are positioned on one edge of the cuff and will connect to fasteners (normally buttons) that are positioned on the opposing cuff edge. The double tab design ensures that the cuff fabric will lay flat and not pucker or bulge. A second embodiment of the cuff closure shows the tab structure arrangement adapted for utilization with cuff links or buttons.

Abstract: The present invention possesses new, useful, and unique characteristics, including a retracted and deep cut collar, extra short and form fitting sleeves, and form fitting material, which allow it to be completely hidden under nearly any top worn over it. Therefore, the wearer of the present invention is able to enjoy the benefits of wearing an undergarment while at the same time concealing the fact that one is being worn at all.

Abstract: The short has an outer portion, and an inner liner connected to the outer portion at a waist area of the short. A connector is disposed at a location proximate to each leg hole of the short. The connector is connected to the inner liner at one end and connected to the outer portion at another end and this connector prevents or reduces ride up by the outer portion of the short.

Abstract: According to embodiments of the invention, a protective device is used for preventing injuries to an elderly person. In an embodiment, the protective device is a garment assembly having an outer portion defining an inside area and an inner portion defining an outside area. The device is adapted to decide whether a fall has occurred with respect to the elderly person. When a fall is detected, gas is supplied from the inside area to the outside area to inflate the outer portion. Upon inflation, the outer portion provides a soft surface for dampening the impact of the elderly person with a hard surface, thus minimizing the chance of injury.

Abstract: A sanitary face mask for food servers secures to the user's ears and chin, and provides a frame which fits along the user's jawline. The lower edge of a transparent shield is secured to the frame along its entire length. The shield covers the lower half of the user's face, including the mouth and nostrils, but a significant gap is provided between the upper edge of the shield and the user's face, enabling the free passage of air for breathing. The shield effectively prevents the airborne transmission of disease pathogens between the user and other persons.

Abstract: A baseball glove includes a primary layer of glove dorsal material and a secondary layer of dorsal material placed over the primary layer of glove dorsal material to form a pouch. A fluid container is disposed within the pouch, the fluid container including a drinking spout which protrudes from the pouch. The pouch can have a pouch opening which can be selectively opened and closed to allow the fluid container to be removed from, and placed within, the pouch.

Abstract: A protective kitchen glove that safeguards the hand and fingers of a wearer from cuts, burns, moisture, and electrical shock. The glove is primarily composed of an ultra-high molecular weight polyethylene base material and a silk inner-lining. A textured conductive silicone material is also incorporated on a finger pad along with textured anti-slipping grips on an outer surface of the palmer side of the glove. Furthermore, rubber bristles and spherical rubber scrubbers are incorporated to aid in kitchen cleaning activities.