Abstract: The present invention is related to a biocide formulation to protect, prevent or treat skin infections in a combination of pentahydrate copper salts and heptahydrate zinc salts as active biocide compounds. Preferably, the copper salt is pentahydrate copper salt and the zinc salt is heptahydrate zinc salt. In a preferred realization, the formulation comprises agents to enhance adhesion to the skin. In another preferred realization of the invention, the formulation is suitable to be applied to the teats or udders of the milking animals, inter milking, for the treatment and prevention of mastitis.

Abstract: A mixture or kit-of-parts comprising a superabsorbent polymer (hereinafter referred to as “SAP” or “SAPs”) and a biopesticide, their application in agriculture, or the method for conducting the combined application of SAP and biopesticide in agriculture.

Abstract: This invention relates to methods and materials for providing a benefit to a plant by associating the plant with a complex endophyte comprising a host fungus further comprising a component bacterium, including benefits to a plant derived from a seed or other plant element treated with a complex endophyte. For example, this invention provides purified complex endophytes, purified complex endophyte components such as bacteria or fungi, synthetic combinations comprising said complex endophytes and/or components, and methods of making and using the same.

Abstract: The present invention generally relates to bacteriologically pure bacterial cultures of novel strains of plant growth-promoting bacteria, and inoculums comprising the same. The invention is also directed to plant seeds coated with the inoculums, kits comprising the inoculums and methods for stimulating plant growth by applying the biologically pure bacterial culture or the inoculum to a plant, plant seed, or plant growth medium.

Abstract: Compositions having at least one compound which inhibits the formation of Hemipteran stylet sheaths and/or degrades hemipteran style sheaths that have already been formed, and thus deters or blocks hemipteran insects from feeding on plants, especially agriculturally important plants and methods of use of such compositions are described. Such compositions can be applied onto plants by spraying, dripping, or other methods and/or can be applied to the soil for uptake by the roots. These compositions and methods prevent and/or reduce the transmission of vascular associated diseases (caused by hemipteran vector-borne pathogens) to plants.

Abstract: The invention provides a synthetic combination of a crop and at least one fungal endophyte, wherein the crop is a host plant of the endophyte. Provided are also methods and compositions for producing such synthetic combinations. The endophyte reproduces and enhances the agronomic characteristics of the crop. Methods for inoculating the host plant with the endophyte, for propagating the host-endophyte combination, and for detecting the presence of the endophyte and of its metabolites within a host plant are also described.

Abstract: Methods and compositions in which botanical oils, such as wintergreen oil, and/or isolated methyl salicylate are combined with an attractant matrix (pellets) and applied near a nest of leaf-cutting ants. These oils possess fungicidal and fungistatic properties that destroy and inhibit growth of the ant-cultivated fungus—the ant colony's sole food source—thereby promoting destruction of the colony. These oils are also highly attractive to the ants, exerting no repellent effects, encouraging transport of the fungicidal materials into the nest and ensuring that the fungal colonies come into contact with the materials and suffer mortality.

Abstract: A liquid composition for controlling a target pest by aerosol application to a space in need thereof is disclosed. The composition comprises a solid insecticide dissolved in a solvent comprising an essential oil or oils, wherein the solid insecticide is selected from the group consisting of pyrethroid, neonicotinoid and halogenated pyrrole insecticides, and wherein the solid insecticide is present at a concentration sufficient to control the target pest. Methods for controlling a target pest by aerosol application to a space in need thereof are also disclosed, such methods comprising the step of aerosolizing the liquid composition, thereby contacting the space with an insecticidally effective amount of the liquid composition.

Abstract: The present invention provides compositions and methods for the control and management of wildlife populations (including domesticated animals) and pests such as rodents, birds including geese, deer and other herbivores such as rabbits, ground hogs, raccoons, moose and elk, tunneling animals such as moles, voles and gophers and insects, carnivores and other organisms such as predators. Specifically provided are FIFRA exemption-based formulations which may be applied to natural or artificial surfaces.

Abstract: A baking oven, a method and a removal device are provided for the continuous removal of filled bakery products from baking molds moved along a conveying surface and for the continuous transport of the bakery products to a dispensing surface. The removal device has a rotary unit, which is mounted rotatably about an axis of rotation, which can be driven and which is optionally driven. A first removal element is provided on the rotary unit and can be co-rotated with the rotary unit. The first removal element is mounted movably, in particular pivotably about a first pivot axis, with respect to the rotary unit, and wherein a second removal element is provided on the rotary unit and can be co-rotated with the rotary unit.

Abstract: The invention relates to an automatic rotary machine for the production of empanadas, comprising a circular rotary plate on which the empanadas are produced, actuated by a motor reducer and with pneumatic, hydraulic or other type means in the different production phases, such as dough metering, flattening, filling metering, molding, flattening and cutting. The invention includes a dough flattening disk and a folding system comprising two retractable half-moons actuated by pivot levers.

Abstract: A food production system creating folded par-baked units (e.g. mini tacos) for frying, including a sheeter for continuously creating a succession of substantially flat raw dough units and an oven having a plurality of hanging conveyors (e.g. chains). The hanging conveyors are narrow so that the raw dough units raw fold down on either side thereof to form folded dough units. The oven includes a first plurality of cross-burners to pre-heat the hanging conveyor for transferring shape-setting heat directly from the hanging conveyor to the folded dough units. The oven further includes a second plurality of substantially longitudinal shape-setting burners that are substantially in parallel with and adjacent to the top dough carrying side of the hanging conveyor for providing further shape-setting heat to the folded dough units. The oven discharges par-baked units ready for frying.

Abstract: Device for cutting dough, comprising a conveyor belt, for conveying the dough in an essentially horizontal direction of conveyance, a sledge, arranged above the conveyor belt, and movable in the direction of said conveyor belt, a cutting blade, suspended on the sledge, and movable with respect to the sledge in an essentially vertical direction toward and from the conveyor belt, for cutting the dough on the belt, a first drive, for moving the sledge in the direction of the conveyor, a second drive, for moving the cutting blade in a vertical direction toward and from the conveyor belt, wherein the second drive is arranged outside the sledge, in a fixed position, and provided with a transmission for conveying movement from the second drive to the cutting blade. The invention further relates to a method for operating such device.

Abstract: The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened products. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereof for the production of baked bakery products. The strains of the invention, selected after mutation in particular of a reference strain, are capable of multiplying according to a process that is slower than that of the reference strain, while exhibiting improved properties, in particular a fermentative capacity, compared with those of the reference strain.

Abstract: Embodiments of the invention provide rigid (hard-sided) ice packs that include contours configured to cooperate with whole fish, as harvested. The contours allow the fish to have close contact with surfaces of the ice pack while also protecting the fish from being bruised, crushed, deformed, or otherwise damaged during storage or transportation.

Abstract: A method for immersion chilling and freezing tuna by CaCl2 with a low salt penetration amount, characterized by comprising following steps: carrying out a rapid block-cutting treatment on tuna meat under a sterile condition, and then immediately freezing the tuna blocks in CaCl2 salt water with concentrations of 25-30% and temperatures of minus 25 ˜minus 40 DEG C. respectively; completely immersing the tuna blocks in the salt water, directly placing a control group in a refrigerator at minus 25 DEG., and when the central temperature of the tuna blocks achieves minus 18 DEG C., rapidly taking out the tuna blocks from the salt water, and measuring the salt penetration amount and the various quality indexes, wherein a chilling mode for the salt water is to place 400 g of the CaCl2 salt water with the mass concentrations of 25.70%, 27.50%, 28.40% and 29.40% respectively in refrigerators at minus 25 DEG C., minus 30 DEG C., minus 35 DEG C. and minus 40 DEG C.

Abstract: An automated wax sprayer system for clean, washed or pasteurized shell eggs sprays a heated solution containing water and wax emulsion onto the eggs as they rotate and pass through a conveyer. The temperature of the wax coating on the surface of the egg shells is heated at or above a sanitizing temperature and sprayed on the surface of the egg shells where Salmonella contamination may be present. Salmonella contamination present on the surface of the egg shells is eliminated substantially immediately. Separate flow pumps provide a consistent flow of wax solution to individual nozzles for consistent application of the wax on the entire surface of the eggs.

Abstract: A freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier are disclosed. Methods of using and making thereof are also disclosed.

Abstract: A method for controlling weight and moisture content in cheese production comprises determining a concentration and/or curd particle size distribution of curd particles in a curd and whey mixture, dosing a volume of curd and whey mixture into a mould provided with openings for letting whey through, but retaining curd particles, wherein the dosing is adapted such that the volume of curd and whey mixture comprises a preset volume of curd particles by taking into account the concentration of curd particles, measuring a volume of curd and whey mixture retained in the mould and/or a volume of whey let through the openings in the mould, and providing information on the volume of mixture of curd and whey mixture retained in the mould and/or the volume of whey let through the openings in the mould for adjusting the concentration of curd particles in the curd and whey mixture.

Abstract: The invention relates to a process for the manufacture of a fat mixture, where said process comprises the steps where in the first step 60-95 wt % of quark, and 5-40 wt % of milk base are mixed to obtain a quark blend, in the second step 9-62 wt % of at least one edible plant oil, is added to 38-91 wt % of the quark blend, followed by mixing to obtain the fat mixture. The invention also relates to a fat mixture obtainable by said process and to uses of said fat mixture in food products.

Abstract: The present invention relates to a lipid composition comprising at least 5 wt % of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt % of triacylglycerol containing a glycerin skeleton esterified with one type of saturated fatty acid having a chain length of either 10:0, 12:0 or 14:0. Further aspects of the invention are: the structuring agent, a food product comprising the lipid composition, the use of the lipid composition as a structure stabilizer or a moisture barrier in a food product; and a method for preparing the lipid composition.

Abstract: A method for treating a viscous mass comprising solid components in a grinding system, especially a fatty mass with solid components, comprising a mixer and a grinding device, comprising the steps of: feeding into a mixer the mass to be treated; repeatedly circulating the mass to be treated by means of a displacement device from the mixer through a supply pipe to the grinding device and through a return pipe back to the mixer for reducing the size of the solid components in the grinding device; removing from the system at least part of the treated mass through a branch-off provided in the return line when a predetermined grinding fineness has been obtained; and feeding into the mixer a new mass to be treated and at least partly displacing the new mass to be treated in the grinding device via the displacement device and as a consequence removing at least another part of the treated mass from said system.

Abstract: A method for manufacturing a water-containing heat-resistant chocolate, including adding, to a chocolate mix in a molten state having a temperature of 32-40° C., a seeding agent that contains at least a ?-form XOX crystal, and adding water to the chocolate mix, in which X stands for a saturated fatty acid having 18-22 carbon atoms; O stands for oleic acid; and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof.

Abstract: Described is an apparatus for preparing and dispensing a single dose of a food product comprising:—means (2) for feeding a solvent liquid having at least one duct (28) for dispensing the liquid;—a cavity (11) for housing a single-dose unit (50) of a food product comprising an inlet connected to the duct (28) for dispensing the liquid designed for feeding the liquid to the single-dose unit (50); the cavity having at least one duct (8) for transferring the product-liquid mixture;—a unit or chamber (9) for cooling the mixture fed by the transfer duct (8) inside the cooling unit;—a unit (14) for dispensing the product formed inside the cooling unit (9) connected to the same unit, for dispensing the product formed in a single dose.

Abstract: A nozzle assembly and adapter provided for selectively interconnecting to a soft serve dispenser to allow filling of farinaceous products such as donuts with a soft serve product. One of the adapter and the nozzle assembly can include a cleansing port for receiving a cleaning solution to allow periodic cleaning of the nozzle assembly. The nozzle assembly is separable from the adapter to permit the adapter to remain operably connected to the soft serve dispenser through which soft serve product can be dispensed.

Abstract: A quick-tacking ice-cream scoop apparatus, including a heating element, for heating a scoop of the apparatus, for accompanying insertion of the scoop into ice-cream, and a mechanism for operating the heating upon pressing the scoop on the ice-cream.

Abstract: The invention relates to a frozen confection coating comprising based on weight % a fat in an amount of between 35-65%; an emulsifier and/or an additive, wherein a total amount of the emulsifier and/or additive is between 0.1-5%, and wherein the emulsifier and/or the additive has a melting point greater than 40 ° C. The invention also relates to a method for manufacture of the frozen confection coating.

Abstract: The present invention relates to a method for extracting and purifying pea proteins, comprising the steps of (a) providing an aqueous composition comprising pea proteins; (b) isolating said pea proteins from said aqueous composition comprising pea proteins; (c) obtaining said isolated pea proteins as an aqueous slurry having a pH ranging from 4.0 to 5.8; and (d) subjecting said aqueous slurry having a pH ranging from 4.0 to 5.8 to a temperature of at least 75° C. Also described herein are pea protein compositions and are food or feed products comprising said pea protein compositions.

Abstract: The present invention relates to a method for producing a wheat protein hydrolysate using a microbial endopeptidase.

Abstract: Antler pet chew products and methods of manufacturing such products are disclosed. Some antler pet chew products may comprise an antler section length defined by a distance between proximal and distal ends and antler section sides extending between the proximal and distal ends. At least one antler section side may comprise a natural antler exterior, while one or more other antler section sides may comprise an exposed antler interior. A layer of dried, hardened bonding substance, such as a cheese formulated to bond with antler, may be bonded to the antler section sides comprising the exposed antler interior. One or more cavities may be drilled in the antler section and the dried, hardened bonding substance may be bonded to cavity sidewalls.

Abstract: Systems and methods for processing cattle ears into pet treats by high-pressure processing are provided. The cattle ears are covered with a liquid, such as water, and exposed to high hydrostatic pressures for about one minute. The high hydrostatic pressures remove hair and implants from the cattle ears while preserving the texture and consistency of the ears, which are appealing to dogs and other pets.

Abstract: The present invention concerns palatability-enhancing compositions comprising at least one compound selected from the group consisting of: ascorbic acid; isomers thereof; derivatives thereof; salts thereof; and combinations thereof, for use in pet food, preferably in dog food, as well as methods of preparation and uses thereof.

Abstract: ?-hinokitiol derivatives and application thereof in preparation of animal antibacterial agents and antibacterial growth promoters used in feed. ?-hinokitiol derivatives, having a structural formula as shown in formula (I): wherein, R is n-propyl, n-pentyl, benzyl, sec-butyl, ethyl, n-butyl, p-chlorobenzyl, p-fluorobenzyl, n-octyl, 1-fluoropropyl or n-tetradecyl. The compounds as shown in formula I show low toxicity or non-toxicity to poultry, are safer and have strong growth promotion properties, and therefore are suitable to be used as growth promoters in feed. The compounds have a very good application prospect in cultivation industry.

Abstract: This disclosure relates to the field of increasing the duodenal flow and absorption of lipophilic nutrients, such as poly-unsaturated fatty acids, enhancing their content in animal products such as meat and milk. This increase is suggested to ameliorate both the health of humans consuming the animal products and the animals themselves. More specifically, this disclosure relates to a process to prepare an oil-in-water emulsion of droplets of lipophilic nutrients encapsulated by a protein-phenol matrix. The formation of the protein-phenol matrix requires both the presence of polyphenol oxidases extracted from specific plants and the addition of a diphenol. The latter emulsion, when given as feed, protects lipophilic nutrients against degradation by microbes present in the rumen of animals so that these non-degraded nutrients can be transferred further in the animal's body. In addition, the latter emulsion may also be used to protect lipophilic nutrients against deterioration during storage or processing (e.g.

Abstract: A powdered crust colorant for topical application to a white dough is prepared from dextrose, wheat starch, pregelatinized starch and powdered caramel colorant. The colorant is applied topically to the exterior surface of the white dough after it has been formed into a cinnamon roll. The white dough with the powdered crust colorant is then frozen and later placed in a microwave so that upon finishing the white dough into a cinnamon roll, the crust colorant is heated and causes the top part of the crust to turn brown or tan.

Abstract: A free flowing nutritional powder includes a primary component originating or derived from fruits, vegetables, grasses, herbs, algae, and combinations thereof, along with an intimate mixture of 2 additional components including: 0.1-5.0% of lecithin and 0.1-5.0% of introduced hydrocolloid material. The dried material has powder has a mass weighted particle size within the range of 10-600 microns, said free flowing powder has a water activity of less than 0.50wa, and said powder contains at least 85 wt. % of a fruit, vegetable, grass, herbal or algal component as the primary component.

Abstract: The present invention discloses a method for the preparation of a protein peptide, peptide powder prepared thereby, and use of the peptide powder in hypouricemic food products or health care products. The peptide powder is capable of inhibiting the activity of xanthine oxidase and effectively reducing uric acid. The method in an example of the present invention comprises: mincing the tuna, heating with steam or water to obtain a pretreated tuna, enzymolysing the pretreated tuna, deactivating the enzyme, centrifuging, removing impurities to obtain a supernatant, concentrating, and drying to obtain the peptide powder of interest.

Abstract: A molded food product is disclosed. The molded food product includes at least one type of a legume butter or nut butter or seed butter, at least one thickening agent, and a plant-derived wax.

Abstract: Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.

Abstract: Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.

Abstract: Described herein are beverages having a natural additive composed of one or more components derived from wine. In certain aspects, the beverages composed of one or more components derived from defortified wine have optional other additives. Components derived from defortified wine can be used to supplement an existing beverage or used to form a new beverage.

Abstract: A beverage comprising water, at least one non-nutritive sweetener having a bitter off-note taste, linoleic acid, and heptanoic acid. A beverage comprising water, at least one non-nutritive sweetener, a combination of caprylic acid, caproic acid, and butyric acid, and at least one aldehyde selected from the group consisting of decanal, nonanal, and 2-methyl-butyraldehyde.

Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in one of a conveyor as individual cavities and in a tray moved by the conveyor. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispenses through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

Abstract: Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.

Abstract: Provided are a method that makes it possible to recover a fresh and favorable aroma component from a biological ingredient while reducing the yield of recovering an unfavorable aroma component, as well as an apparatus that can be used in said method. A favorable aroma component is easily, selectively and efficiently recovered from a biological ingredient, not only by recovering a distillate by a conventional steam distillation method, but also by causing that part of aroma component, which passes through as a gas without being condensed at a cooling step, to be recovered in a liquid by gas-liquid contact.

Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: Disclosed is a composition of matter comprising a water-soluble organic liquid or water soluble liquid solution encapsulated by a porous sol-gel material and a method for releasing the water-soluble organic liquid or water soluble liquid solution from the porous sol-gel material.

Abstract: This invention relates to an age tailored nutrition system for infants.

Abstract: The present invention relates to emulsions. In particular, it relates to an emulsion comprising at least one aqueous phase and at least one lipid phase wherein the emulsion is stabilized by particles of an edible inorganic salt having a solubility in water of less than 1 g per 100 ml at 20° C. and wherein the particles have between 0.5 and 20 wt. % fatty acids coated or adsorbed onto their surface. Further aspects of the invention are a composition comprising the emulsion and a method of manufacturing a double emulsion.

Abstract: The present invention relates to an array of infant formula for providing an age-tailored nutrition system to an infant, it comprises a first infant formula between 0 to 3 months, a second infant formula between 3 to 6 months, and an optional third infant formula between 6 to 12 months, wherein the content of protein in the second infant formula is lower than in the first infant formula; the content of lactose in the second infant formula is higher than in the first infant formula; the content of protein in the optional third infant formula is lower than in the second infant formula; and the content of lactose in the optional third infant formula is higher than in the second infant formula array of infant formula for providing an age-tailored nutrition system to an infant comprising a first infant formula between 0 to 3 months and a second infant formula between 3 to 6 months, wherein the content of protein in the second infant formula is lower than in the first infant formula; and the content of lactose in t