Abstract: An anti-fungal composition for the control of one or more target fungi (or a similar heterotrophic, hyphae-producing organism) that infect plant materials and are (is) separately controllable by a benzoxaborole and an anti-fungal compound of a preselected FRAC Target Site Code is disclosed, as is a method of its use. A composition contains a diluent medium having dissolved or dispersed therein a synergistic effective amount of each of a first and a second anti-fungal compound. The first anti-fungal compound is a benzoxaborole of Formula I. The second anti-fungal compound is other than a benzoxaborole and is known to control said one or more target species of fungus when utilized as the sole anti-fungal compound at a concentration greater than the synergistic effective amount and has a preselected FRAC Target Site Code of B, C, D, E, G, H, or M.

Abstract: Disclosed is a method for producing partially purified extracellular metabolite preparation from the probiotic bacterial strain Bacillus coagulans SBC-37 (Deposited in the Microbial Type Culture Collection and Gene Bank as strain number MTCC 5856) exhibiting 99% genetic homology with the known bacterial strains Bacillus coagulans ATCC 31284, Bacillus coagulans NBRC 3887 and Bacillus coagulans ATCC 7050. Also disclosed is the anti-microbial profile of said extracellular metabolite preparation against a panel of microbial pathogens, including synergistic anti-microbial effects of preparation when combined with a synergistic preservative blend comprising from about 61% w/w of thymol, about 38% of monolaurin and about 1% w/w of magnolol obtained from supercritical fluid extracts of Magnolia officinalis. The extracellular metabolite preparation alone or the combination of said extracellular metabolite preparation and preservative blend also inhibits microbial biofilm formation in a synergistic manner.

Abstract: Disclosed is a method for producing partially purified extracellular metabolite preparation from the probiotic bacterial strain Bacillus coagulans SBC-37 (Deposited in the Microbial Type Culture Collection and Gene Bank as strain number MTCC 5856) exhibiting 99% genetic homology with the known bacterial strains Bacillus coagulans ATCC 31284, Bacillus coagulans NBRC 3887 and Bacillus coagulans ATCC 7050. Also disclosed is the anti-microbial profile of said extracellular metabolite preparation against a panel of microbial pathogens, including synergistic anti-microbial effects of preparation when combined with a synergistic preservative blend comprising from about 61% w/w of thymol, about 38% of monolaurin and about 1% w/w of magnolol obtained from supercritical fluid extracts of Magnolia officinalis. The extracellular metabolite preparation alone or the combination of said extracellular metabolite preparation and preservative blend also inhibits microbial biofilm formation in a synergistic manner.

Abstract: Disclosed is a method for producing partially purified extracellular metabolite preparation from the probiotic bacterial strain Bacillus coagulans SBC-37 (Deposited in the Microbial Type Culture Collection and Gene Bank as strain number MTCC 5856) exhibiting 99% genetic homology with the known bacterial strains Bacillus coagulans ATCC 31284, Bacillus coagulans NBRC 3887 and Bacillus coagulans ATCC 7050. Also disclosed is the anti-microbial profile of said extracellular metabolite preparation against a panel of microbial pathogens, including synergistic anti-microbial effects of preparation when combined with a synergistic preservative blend comprising from about 61% w/w of thymol, about 38% of monolaurin and about 1% w/w of magnolol obtained from supercritical fluid extracts of Magnolia officinalis. The extracellular metabolite preparation alone or the combination of said extracellular metabolite preparation and preservative blend also inhibits microbial biofilm formation in a synergistic manner.

Abstract: Synergistic microbicidal compositions containing N-methyl-1,2-benzisothiazolin-3-one and essential oils.

Abstract: A baking device includes a base unit, a feeding unit and a baking unit. The feeding unit is mounted on the base unit, is formed with a containing space for containing food material, and is configured to control delivery of the foodmaterial out of the containing space. The baking unit is disposed below the feeding unit, and includes a lower baking plate for receiving the food material, a first heating module for heating the lower baking plate, and a driving module configured to control the lower baking plate to rotate about an axis extending in a direction of the delivery of the food material.

Abstract: Disclosed herein is bread including fish oil that is not encapsulated, that has desirable organoleptic properties, and good shelf stability. The bread may not include an added surfactant.

Abstract: The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake.

Abstract: The present invention is a flexible interior support which allows edible structures to lay in a flatten state during storage and then pop-up to stand upright prior to use. A method for making the pop-up decorative edible structure is also presented. The pop-up interior support is preferably used in the construction of arts and crafts, and more specifically the construction of decorative edible structures, such as gingerbread houses.

Abstract: Chicken shell eggs pasteurized in a water bath set at a temperature of no more that substantially about 133° F. (±0.5° F.) result in eggs having measured albumen turbidity normally less than 200 Nephelometric Turbidity Units.

Abstract: A shell egg pasteurization system uses radio frequency electromagnetic wave energy to heat the yolk. The radio frequency energy is applied in two stages as the shell egg is rotated and moved through the electric field. The system also has a preheating oven and a downstream albumen heating oven. The combination of heat from the ovens and the radio frequency is sufficient to achieve a 5 log kill of Salmonella Enteritidis throughout the eggs.

Abstract: A phase change system and methods of making a phase change system are disclosed. A multiple phase change system is also disclosed. The system may include at least one phase change material and at least one chemical reactant encapsulated within the phase change material. The chemical reactant may react with another chemical reactant or the surrounding environment.

Abstract: An antimicrobial coating material for post-harvest coating of produce includes a mixture of an acid component and a film-forming carbohydrate. A method for post-harvest treatment of produce includes applying a coating material onto produce after harvest and cleaning, thereby producing an antimicrobial coating in the form of an encapsulating film on the surface of the produce. A method for inactivating microbial spores on produce includes applying a coating material onto produce after harvest and cleaning, thereby producing an antimicrobial coating that is effective to inactivate microbial spores on the produce.

Abstract: An edible coating for the preservation of pieces of fruit and the manufacturing and application process thereof involves the coating being applied to the fruit by way of a first aqueous solution of an alginate having a high viscosity of above 250 mPa and a low concentration of between 0.05% a 1% by weight relative to the total weight of the first aqueous solution. The coating and process further includes, by way of a second aqueous solution, including a cross-linking agent of calcium ascorbate or calcium lactate, to cause the alginate to gel and including citric acid as antioxidant agent, or a combination of citric acid and sodium ascorbate. The second aqueous solution may also contain malic acid as an antimicrobial agent, where the citric acid and, as the case may be, the malic acid, behave as metal ion chelating agents.

Abstract: An edible coating for the preservation of pieces of fruit and a manufacturing and application process thereof includes the edible coating being formed by an aqueous solution applied over the pieces of fruit, coating them. The aqueous solution includes a polysaccharide base of carboxymethyl cellulose, a source of calcium, an antioxidant agent, and additionally an antimicrobial agent. The carboxymethyl cellulose has a viscosity of above 1500 mPa·s and is at a low concentration of between 0.025% and 1% by weight relative to the total weight of the components of the aqueous solution.

Abstract: Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 ?m, subsequent filtration of the obtained nanofiltration permeate through a membrane module with a pore size of 0.0001-0.001 ?m of a reverse osmosis unit, electrodialysis of the obtained RO retentate, concentration of the concentrate or its concentration and drying. The dairy salts may be manufactured and used to salt food products, beverages, granulated cottage cheese, potato chips, crackers, and dips. A masking fraction with organic acid, amino acid, fatty acid, and sugar portions successfully hides the off-notes otherwise associated with potassium compositions. Food products salted with any of the dairy salts described herein achieve reduced sodium content without compromising flavor.

Abstract: A method of making a pressurized packaged liquid beverage including filling a container including a one-way valve with a liquid mixture including a base liquid and a gum; sealing the container; introducing a volume of gas through the one-way valve after sealing the container; and agitating the container. When the container is opened, the liquid mixture increases in volume and separates into a liquid phase and a drinkable foam phase, which may persist for an extended period of time. The base liquid includes milk, coffee, fruit juice, or mixtures thereof.

Abstract: A diet or a substance providing production of breast milk having an immunoregulatory action is screened for by identifying a diet or a substance that increases or decreases amount of mRNA present in milk of a mammal using correlation of mRNA profile in the milk and a diet ingested by the mammal or a substance contained in the diet as an index.

Abstract: Structured, non-polar liquid oleogels comprising non-polar liquids and a derivative of an anhydrohexitol are disclosed. Processes for producing such structured, non-polar liquid oleogels are also disclosed. Also disclosed are processes for producing esters of 1,4:3,6-dianhydrohexitol.

Abstract: The present invention relates to a method for pretreating green coffee beans before roasting to improve flavor and taste of coffee; green coffee beans pretreated by the method; a method for preparing a coffee extract including extracting the thus-prepared green coffee beans with hot-water; and a coffee extract prepared by the method. According to the pretreatment method of the present invention, coffee can be prepared with improved taste and flavor, increased extraction efficiency, and a reduced amount of carcinogenic materials, and thus the method of the present invention can be widely applied in the coffee industry.

Abstract: Exemplary embodiments disclosed herein provide a method for producing primary roasted coffee beans where green coffee beans are roasted only until the point where the beans have reached the end of the primary roasting phase, where the beans are then quenched to stop the roasting process. In some embodiments, the end of the primary roasting phase is marked by the beans reaching the first crack stage. A disposable package containing primary roasted beans is also disclosed. A device for roasting and brewing ground coffee beans is also disclosed, the device having a porous container which accepts the ground coffee beans; a roasting container which accepts the porous container and has a sidewall containing an aperture; a fan and heating element positioned to force hot air through the aperture; a water containment vessel and heating subassembly positioned above the roasting container; and a water release valve assembly positioned between the water containment vessel and the roasting container.

Abstract: A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.

Abstract: A production method for soft candy produces the soft candy by stretching a candy dough containing 0.2 to 5 wt % of pullulan and 0.2 to 2 wt % of gelatin. The stretching can be performed by using an arm of a pulling machine, and folding the stretched candy dough by a rotary force of an arm) with an intermediate portion of the stretched candy dough held by the arm. The stretching and folding is repeatedly performed, whereby the candy dough is impregnated with gas bubbles which may reduce the specific gravity of the candy dough to not greater than 1.2.

Abstract: Disclosed is a method of forming chewing gum, the method including providing a sizing device configured to size a gum mass into a gum sheet of a desirable width, providing a collecting device upstream of the sizing device, the collecting device including at least a first compartment and a second compartment, the first and second compartments being separated by separator, inputting a first gum mass into the first compartment and a second gum mass into the second compartment, outputting the first gum mass and the second gum mass from the collecting device to the sizing device, and sizing the first gum mass and the second gum mass into a gum sheet of a substantially uniform thickness, the gum sheet including the first gum mass and the second gum mass.

Abstract: A molding container including a lid that can be smoothly pulled out of a molded frozen dessert with no damage to the molded frozen dessert is provided. A frozen dessert container assembling method of assembling: a main body capable of containing a frozen dessert; a first lid including a first peripheral edge portion and a protrusion that forms an inner space on the inner radius side of the first peripheral edge portion; and a second lid including a second peripheral edge portion and a cover portion is provided. This method includes the steps of: feeding the main body; causing the protrusion of the first lid to be contained in the main body and fitting the first peripheral edge portion and an opening of the main body to each other; and covering the inner space of the first lid with the cover portion of the second lid and fitting the first peripheral edge portion and the second peripheral edge portion to each other.

Abstract: A frozen confection dispensing apparatus includes a freezer section and a dispensing section connected to the freezer section. A mixing section is attached to the dispensing section. A user interface allows a user to select a desired flavor. A flavoring section includes a plurality of flavor syrups connected to at least one of injection port within the mixing section. A motor assembly turns a shaft and includes a mixing blade to regulate flow of frozen confection product within the mixing section as well as to blend or homogenize the frozen confection product and flavor syrup at the point of dispense.

Abstract: Provided herein are methods of making emulsions comprising triglycerides and a marine peptides wherein the method is carried out in the substantial absence of an added emulsifier.

Abstract: The present invention aims at providing a mung bean protein composition keeping a good color tone even after subjected to a heat treatment step for sterilization. The present invention provides a heat-treated mung bean protein composition wherein a measurement value according to the Folin-Denis method is 1.39% by weight or less in terms of gallic acid on a dry matter basis.

Abstract: Systems and methods for estimating meat producing animal feed conversion efficiency and carbon footprint, such as to allow adjustments to be made in the animals feed to improve meat production, reduce waste, and/or reduce the carbon footprint. In embodiments of the present application, a system is provided that integrates a digestion model of an animal feed with weight gain efficiency and carbon footprint. Such systems and methods are useful to analyze and compare different animal feed compositions that differ from one another in one or more components and/or to analyze the effect of the addition of a feed supplement on weight gain efficiency and/or carbon footprint. In embodiments, the systems and methods described herein provide a feed parameter-carbon footprint compromise. A feed parameter-carbon footprint compromise is useful to adjust animal feed composition by balancing weight gain efficiency with effects on carbon footprint.

Abstract: The present invention concerns palatability-enhancing compositions comprising at least one vitamin selected from the group consisting of vitamin D3, vitamin B1, and combinations thereof, for use in pet food, as well as methods of preparation and uses thereof.

Abstract: The present invention relates to an enzymatic composition comprising a main substrate, selected from the group consisting of wheat, wheat bran, rapeseed cake and a mixture thereof, fermented with a strain of Aspergillus section Nigri, said enzymatic composition having: (i) a xylanase activity greater than or equal to 500 AXC per gram of composition, (ii) a ?-glucanase activity of greater than or equal to 500 BGU per gram of composition, and (iii) a cellulase activity greater than or equal to 50 CMC per gram of composition; as well as to its use in the feed of ruminants.

Abstract: A method of feeding a monogastric mammal, the method including feeding the monogastric mammal a milk replacer during a feeding period and feeding the monogastric mammal a psyllium composition during the feeding period.

Abstract: Manual popcorn poppers with integrated stirrers and methods of making and using such poppers are disclosed. Some embodiments of an exemplary popcorn popper may include a pot or pan and a lid. The lid may include an integral stirrer to stir popcorn in the pan when being popped to avoid burning. The stirrer may be rotated with a rotating crank at the end of a handle for holding and moving the popcorn popper. By rotating the crank, a cable may rotate within a chaseway formed within the lid and handle which then transfers the rotating motion of the crank to the stirrer. The stirring cable may be used to change the plane of the rotating force or moment applied to the crank, such that a cranking motion about one axis may produce a stirring action about another axis approximately 90 degrees from the cranking axis without the use of gears and rods.

Abstract: Methods for lowering hypertension, elevated total cholesterol, elevated glucose and insulin, elevated IGF-1, elevated triglyceride levels, and/or elevated CRP levels, and elevated liver fat without negatively affecting or lowering the levels of these markers/factors in subjects with already low levels of these markers are provided. A method for elevating stem cells and regeneration and anti-inflammatory agents is also provided. Finally, a method for treating metabolic syndrome is also provided. A hypocaloric or calorie free diet or a fasting mimicking diet is administered for a first time period to the subject to reduce blood pressure or the levels of the above markers/risk factors for aging and age-related diseases.

Abstract: An adjustable flow path modification assembly for use with a gas treatment system having a spiral stack and a gas treatment supply unit disposed within a chamber, wherein the spiral stack has a height and an inner channel, includes a first internal partition disposed within the inner channel of the stack and an adjustable opening defined within the first internal partition. The adjustable opening is configured to selectively allow the flow of treatment gas through the inner channel of the stack.

Abstract: Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: This invention relates to a vacuum drawer for vacuumizing foodstuffs with a vacuum chamber to be closed by means of an actuatable lid, wherein the lid at least partly is made of glass, characterized in that the glass part of the lid comprises two or more laminated glass panes which are arranged to at least partly overlap each other face to face.

Abstract: The present invention provides compositions and methods for reducing the amount of mercury contaminant in food articles such as fish.

Abstract: The invention relates to a method for preparing a food product by means of co-extrusion, wherein a casing composition (3a) and a barrier composition (4a) are co-extruded as layers upon an edible filler (5a), such that the edible filler is provided with a casing layer (3) and a barrier layer (4). After co-extrusion, said barrier layer is present between the edible filler and the casing layer. Advantageously, the casing composition comprises collagen, a polysaccharide and water. In embodiments, the casing composition may comprise collagen in an amount of between 2 and 7 wt. %, preferably between 3 and 6 wt. %; and, the casing composition may comprise a polysaccharide in an amount of between 1 and 5 wt. %, preferably between 2 and 4 wt. %. Further, the invention relates to a food product.

Abstract: To provide a production technique for an edible egg that contains a sufficient amount of ergothioneine by using the biological accumulation of the ergothioneine in eggs, and that has antioxidative activity. This ergothioneine-containing egg is obtained from a hen raised by being fed a hen feed for a prescribed time period, the hen feed being manufactured by manufacturing the ergothioneine-containing extract solution from a waste medium used in the production of edible mushrooms and mixing a prescribed amount of the extract solution into a feed for the hen used generally.

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: The present invention relates to a sweetener composition for alleviating diabetes, containing psicose and a slowly digestible or digestion-resistant polysaccharide as active ingredients, wherein diabetes alleviating effects and the quality of sweetness are enhanced.

Abstract: A foodstuff and agent substance integration method and system are provided which may be used to integrate one or more agent substances and one or more foodstuffs together to form an agent permeated foodstuff in which the one or more agent substances and the one or more foodstuffs may not be separated by physical or mechanical methods. In some embodiments, the method may include the steps of: adding a foodstuff and one or more agent substances into an agitation device to form a combination consisting essentially of the foodstuff and agent substances; agitating the combination of the foodstuff and agent substances within the agitation device for a period of time in the absence of any additives; and integrating the foodstuff with the agent substances so that an agent permeated foodstuff is created consisting essentially of the foodstuff and the agent substances.

Abstract: A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

Abstract: The invention discloses complete nutritional powder and a preparation method thereof. The powder is characterized by containing vitamin B1, vitamin B2, vitamin B6, pantothenic acid, niacin, vitamin B12, vitamin C, vitamin A, vitamin K, vitamin D, vitamin E, biotin, folic acid, calcium, magnesium, iron, zinc, selenium, chromium, copper, manganese, corn fiber powder, inulin, isolated soy protein powder, black bean extract, Brazil mushroom extract, soya bean lecithin, semen phaseoli extract, L-carnitine, ? carotene, lycopene, citrus extract, vanadium, acerola cherry extract, grape seed extract, maltodextrin, essence, aspartame, and acesulfame. The complete nutritional powder is a specifically developed nutritional food, which is highly matched with low sugar diet and moderate exercise in a solution for treating obesity and high blood pressure, high blood sugar and high blood fat.

Abstract: The present invention provides an apparatus for dewatering a feed stream of aqueous solids residual from a fermentation and distillation process. The apparatus includes: a first separation device; a mixing tank; an evaporator; a second separation device; and an optional third separation device. Methods for dewatering a feed stream of aqueous solids residual from a fermentation and distillation process are also provided.

Abstract: Fused deposition model printer system. The system prints cold slurry substances and includes a source of a cold slurry substance with a print platform supported for at least three axes of motion under computer control. An extruder head system including a nozzle extrudes a stream of the cold slurry substance from the source onto the print platform, the extruder head including a heater. A cryogen line is provided having a perforated section for surrounding the continuous stream of the cold slurry substance to spray a cryogen onto the cold slurry substance to cool it upon extrusion. A chilled compartment or freezer is provided in which the print platform, extruder head system, and cryogen line are contained to maintain those components at a selected temperature whereby the cold slurry substance is printed to form a desired three dimensional shape.

Abstract: An edible material may be made of liquid, sugar, and one or more hydrocolloids. The edible material may be used to form edible cups, containers, and the like and may be capable of holding hot or cold liquids for extended periods of time, and have an extended shelf life. The composition forming the edible material may further be suitable for 3D printing 3D edible applications.

Abstract: An apparatus for the formation of products including an edible material. The apparatus includes a drum, an interleaver storage, and a transportation means. The drum includes mould cavities in which the edible material is formed. The interleaver storage has one or more interleavers. The transportation means is configured to transport the one or more interleavers from the interleaver storage to a circumference of the drum where the edible material is discharged on the interleaver. The bottom and/or sidewall is made from a porous material and pressurized gas is forced through the porous material to eject the edible product from the mould cavities.

Abstract: A smoking composition includes tobacco material and a flavour delivery system. The flavour delivery system includes a flavour material and first wax material forming a core and a second wax material encapsulating the core. The second wax material being a different wax material than the first wax material.