Abstract: A bowl assembly for a base driven appliance, the base driven appliance providing a primary drive coupling for the accessory assembly. The accessory assembly including: a bowl element that defines a reservoir; and a gear-box element having a secondary drive coupling and a secondary driven coupling. The bowl element defames a lower recess that removably receives the gear-box element, such that the primary drive coupling can engage the secondary driven coupling when the bowl assembly is supported by the base driven appliance. The secondary driven coupling is couplable to an accessory element that is operated within the reservoir, and such that the accessory element is operable by rotation of the primary drive coupling.

Abstract: A scraper blade for a frozen dessert machine includes a blade body extending from a first end to a second end. The blade body includes a cutting edge on a first side of the blade body facing a scraping direction. A biasing projection extends from a second side of the blade body in a direction opposite the scraping direction of the cutting edge. A frozen product machine includes a freezing cylinder defining a longitudinal axis and a rotating beater assembly within the freezing cylinder. The rotating beater assembly includes a beater body and a scraper blade as described above. The scraper blade is operatively connected to the beater body. The biasing projection of the scraper blade biases the cutting edge against an inner diameter surface of the freezing cylinder.

Abstract: A device and method for producing flavored ice cubes. The device comprises an upper portion and a lower portion. The upper portion comprises the internal parts of the ice machine for dispensing flavored ice cubes that produces the flavored ice, including a beverage holding tank to hold one or more beverages. Coupled to the beverage holding tank is a fill channel for transporting the beverage from a first location to the tank, and for re-circulating melted flavored ice cubes formed therein. A first supply hose fluidly connects the beverage holding tank to a pump which, when activated, transports the beverage from the beverage holding device to a pressurized supply line. After receiving the beverage, the ice maker device produces ice cubes in the flavor of the beverage and stores them in a flavored ice cube storage container.

Abstract: The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

Abstract: The present invention relates to a method for the manufacture of composite frozen confectioneries that provide an enhanced refreshing sensation upon consumption, the confectioneries comprising a soft core of aerated ice confection preferably comprising a refreshing block and a crispy ice coating.

Abstract: The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising below 4.5 % wt of fat by weight based on the total composition (wt), below 15 wt of sweetener, 0.01 to 3% wt of stabilizers, optionally yogurt, and having a freezing point from 0° C. to ?3° C., preferably from ?1° C. to ?2.2° C., and a solid content above 20% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

Abstract: A method of producing a jerky dog treat, comprising, tumbling, under vacuum, a mixture comprising diced chicken, salt, and water for about 5 minutes, tumbling, under vacuum, the mixture further comprising one or more additional ingredients for about 15 minutes, molding the mixture into one or more strips comprising the jerky dog treat that are placed on a screen, and cooking the one or more strips in an oven.

Abstract: Method for improving drying of a concentrated acid salmon silage, during preparation of a protein supplement for animal feed, from salmon silage, wherein in a continuous and sequential form includes treating the stored salmon silage through steps of cooking, separation, concentration, drying, grinding, addition of antioxidant, and packing, wherein after the concentration step, the following steps proceed: a) incorporating in a first mixer an amount of concentrated acid salmon silage, and an amount of flour-type carrier, obtaining an homogeneous mixture; b) incorporating in a second mixer an additional amount of concentrated acid salmon silage, an amount from the first mixer, and a fraction of the load coming out of the dryer, the latter as a recycle; c) transferring the mixture formed in the second mixer to a dryer; d) recycling a fraction of the load, equivalent to the amount that can be from 30% to 60% of the output of the second mixer, fraction defined in function of the humidity at the exit of the dryer;

Abstract: The present invention is to a safe, biodegradable trace metal binding system that effectively delivers chromium, cobalt, copper, iron, manganese, molybdenum, selenium and zinc to animals. The method of preparing an animal foodstuff composition involves the steps of: providing transgenic algal cells comprising a nucleotide sequence, the nucleotide sequence being capable of expressing a non-native metal-binding protein in the transgenic algal cells; binding the metal-binding protein with at least one metal so as to produce a metal-bound adduct of the metal-binding protein; and admixing the metal-bound adduct with animal foodstuff. The invention is also to a animal foodstuff composition comprising animal foodstuff and transgenic algal cells expressing a non-native metal-binding protein in the transgenic algal cells, such that the transgenic algal cells contain the metal-binding protein and the metal-binding protein being bound to a metal.

Abstract: The compositions, methods, and system of the invention provide increased nutrients and kidney size and reduced fat and risks of cardiovascular disease in animals by utilizing njangsa (Ricinodendron heudelotii) as a feed and oral supplement for the animals.

Abstract: A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

Abstract: A weatherized mineral mixture is produced by heating a digestible fat or fatty acid and spraying a mineral mixture with the heated digestible fatty acid to form a protective layer over the mineral mixture. The weatherized mineral mixture may be free of salts of fatty acids, namely soaps. The weatherized mineral mixture sheds water and is wind-resistant. Upon ingestion by livestock animals, the protective coating is digested and the minerals within the mineral mixture are absorbed by the livestock animal.

Abstract: A method of producing a jerky dog treat, comprising, tumbling, under vacuum, a mixture comprising diced chicken, salt, and water for about 5 minutes, tumbling, under vacuum, the mixture further comprising one or more additional ingredients for about 15 minutes, molding the mixture into one or more strips comprising the jerky dog treat that are placed on a screen, and cooking the one or more strips in an oven.

Abstract: Edible chews having a polygon-shaped cross-section, such as a star-shaped cross section. This cross-sectional shape provides an increased surface area and forms edges, and these features clean teeth of an animal such as a dog. These edible chews have a soft chewy texture which avoids or significantly reduces gum bleeding which is caused by known dental treats with typically have a hard texture.

Abstract: The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an ingredient in an effective amount to impart antimicrobial activity.

Abstract: Methods for preparing dog food compositions formulated for small dogs with certain body conformation types comprise categorizing a small dog for which the food composition is intended. Preferably the small dog is categorized as a robust or athletic body conformation type. The methods further comprise formulating a dog food composition to contain feed ingredients and amounts thereof based on the categorizing of the small dog. The protein and fat content of the food composition can be adjusted based upon the robust or athletic category for a particular dog or dog type. The categorizing uses a modified body mass index, namely body weight/[(height?height of the sternum to the floor)×body length]. In some embodiments, the categorizing can use skin fold measurements.

Abstract: A frame operable to hold a stencil taut and secure for decorating a food product such as a cookie, baked good or the like. An embodiment of the frame is comprised of a bottom sub-frame having a first height, and a top sub-frame having a second height that is less than the first height, such that the bottom sub-frame accommodates one size of cookie when the bottom sub-frame is placed around the cookie and when the frame is flipped 180 degrees along a lateral axis, it accommodates a thinner cookie when the top sub-frame is placed around a cookie.

Abstract: Provided herein are umami compounds for use as salt-enhancing agents, and for use in enhancing the flavor of reduced sodium products or sodium-free products and increasing the palatability of products that may have reduced sodium content. Also provided herein are methods for modulating the perceived saltiness of a product by adding salt-enhancing compounds to the product.

Abstract: The invention concerns a method for stimulating barrier integrity in a mammal by administering to a mammal a composition comprising: eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (ARA), and at least two distinct oligosaccharides.

Abstract: The present invention relates to a functional beverage including high hardness mineral water produced from salty underground water or deep seawater as an effective ingredient. The functional beverage of the present invention may not only impart a refreshing sensation in the mouth upon consumption, but may also effectively remove fatigue-causing substances such as lactic acid and free oxygen radicals and increase ATP production in the body, and vitalize one's lifestyle and improve exercise capacity and cognitive functions. The functional beverage of the present invention may show the effects of improving or maintaining anti-inflammatory and immune functions.

Abstract: It is provided a processing system for processing a liquid or semi-liquid food product. The food product is a composition of a first sub-composition having a low concentration of particles and a second sub-composition having a high concentration of particles. The high concentration is greater than said low concentration. The processing system comprises a first mixing tank for mixing said first sub-composition, a second mixing tank for mixing said second sub-composition, and a heat treatment apparatus arranged to receive said first sub-composition and said second sub-composition and to heat treat said first sub-composition and said second sub-composition.

Abstract: A mass of divisible food in a sealed bag is placed between a first part of a frame having a plurality of walls depending from a common plane and forming a plurality of cavities and a second part of the frame having cavities that correspond with and confront the cavities of the first part. The second part is forced toward the first part to pressurize the divisible food in the bag and force the bag to occupy the cavities. Then, the frame, bag and contents are placed in a freezer.

Abstract: An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

Abstract: The present invention relates to a method and a cooking apparatus for controlling a process for cooking food. The method comprises the steps of: detecting an initial temperature of the food; evaluating weighting factors of more than one temperature ranges according to the initial temperature, the more than one temperature ranges and preset cooking parameters of each of the more than one temperature ranges being predetermined; and controlling the cooking process based on the evaluated weighting factors and the preset cooking parameters. With this configuration, the cooking setting (temperature, time etc) can thus be determined based on the detected temperature ranges as well as the eliminated temperature ranges, so that possible detection inaccuracy can be eliminated to a large extent.

Abstract: An apparatus and method for cooking at least one egg with an eggshell. The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The housing comprises at least a first housing part provided with the first holder part and a second housing part provided with the second holder part.

Abstract: Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

Abstract: The present invention relates to a ready-to-eat, gluten-free, and ketogenic cereal comprising of: coconut meat as the base component, said base component comprising from about 48 parts to about 50 parts by weight of the cereal batter, a natural binding component, said binding component comprising of sago starch from about 2 parts to about 3 parts by weight of the cereal batter, a natural food flavoring, said food flavoring comprising from about 0 part to about 1 part by weight of the cereal batter, and sufficient coconut water, comprising from about 48 parts to about 50 parts by weight, to render the cereal batter composition liquid-like. The present invention further comprises a process for preparing such a ready-to-eat, gluten-free, and ketogenic cereal, with no salt, no sugar, no chemical preservatives, and no artificial flavors and colors added, and which has characteristically high medium chain triglyceride (MCT) and fiber contents, and low glycemic index.

Abstract: A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Abstract: The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed and enzyme modified egg yolk. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.

Abstract: Systems, techniques and methods for estimating the metabolic state or flux, e.g., the body energy state (“BES”) of a patient, are disclosed. The BES provides deep insight into the nutritional needs of the patient, thus allowing for a sort of exquisite glycemic control with regard to the patient. The invention discloses systems and methods for estimating fractional gluconeogenesis, which is the % of glucose production that comes from gluconeogenesis (“GNG”), as opposed to glycogenolysis (“GLY”), the other form of glucose production. Nutritional formulations, materials, cocktails and methods for feeding patients by parenteral and other means are disclosed. The amount, type and rate of such nutritional feeding are typically based upon the above estimating. The invention discloses formulations that contain labels, such as deuterium, for medical diagnostics, such as for estimating BES and fractional gluconeogenesis.

Abstract: The present invention is directed to a high quality protein composition comprising Sacha inchi protein, pea protein, rice protein and potato protein.

Abstract: Improvements to a juice extraction machine, particularly a commercial-scale fruit juice extraction machine that is extremely light and compact for very easy handling and transportation, which is noteworthy for its unusual construction configuration that includes, among other items, a swing lidded waste-bin on its front whose walls are close to the peeler cups when closed, allowing easy removal of wastes such as pith, pulp and peel when open.

Abstract: A leaf removal apparatus for removing one or more wrapper leaves of a harvested produce is provided. The leaf removal apparatus includes a framework, a conveyor, a stripping roller, and a plurality of flexible members. The conveyor is configured to transport the harvested produce in a forward direction to the stripping roller. The stripping roller is connected to the framework and rotates in a direction opposite to the moving direction of the conveyor. The stripping roller applies a friction force on the harvested produce. The plurality of flexible members are connected to the framework and are configured to loosen or remove one or more wrapper leaves of the harvested produce and prolong the duration of contact between the harvested produce and the stripping roller. The flexible members may also cause the harvested produce to rotate, helping to remove one or more wrapper leaves.

Abstract: A device for producing a high density compact livestock feed from a loose granular material according to various embodiment can include a source for supplying a loose granular material to be treated and moving the treated material through a series of successive treatment zones. Rotatable screws are provided within an extruder to compress and transport the treated material a die. The treated material is pressed through the die while a two-dimensional cross-section compression is applied to the treated material.

Abstract: Provided herein is a continuous production line for a dressed proteinaceous patties with a solid food grade particulate using a coordinated volumetric toothed dispensing cylinder and variable speed conveyor for precisely controlled introduction of the particulate to a stream of proteinaceous material which is then formed into a patty.

Abstract: The invention is an electronic cigarette vaporiser system operable in a ‘discrete’ mode to reduce the amount of vapour produced by a vaporiser that forms part of the system, compared to a normal mode. The ‘discrete’ mode causes the vapour produced to be less visible or noticeable, compared to a normal mode.

Abstract: An electronic cigarette vaporiser system operable in a ‘power’ mode to increase the amount of vapour produced by a vaporiser that forms part of the system, compared to normal, whilst monitoring the temperature of a heating element in the vaporiser to ensure that excessively high temperatures, associated with undesirable compounds in the vapour produced by the heating element, are not reached. The system includes a button or sensor that alters the operation of the heating element in such a way as to increase the vapour produced, compared to normal.

Abstract: A tobacco blend includes cut tobacco and a sheet material including tobacco and one or more flowers of Nicotiana species plant. The sheet material has at least 1 weight percent of the one or more flowers of Nicotiana species plant based on the total weight of the tobacco blend. The one or more flowers of Nicotiana species plant are disposed on an outer surface of the sheet material.

Abstract: The present invention provides a homogenized organic wrapping sheet made from mint-based fiber pulp for smoking articles. The wrapping sheet imparts distinctive properties to the smoking article, including slow burning, and smooth, cool and pleasant experience to smokers. Furthermore, the invention describes a method to manufacture the homogenized wrapping paper and smoking article.

Abstract: A product and method of making thereof for the consumption of smokable substances such as tobacco or herbs. The product is comprised of smokable substances such as smokable herbs, plants, tobacco, homogenized tobacco and/or natural leaf materials and has a hollow conical shape that allows for the easy insertion of smokable substances. Additionally, the conical or frustoconical shape of the product provides for larger amounts of smokable substances in the end of the product the consumer lights, resulting in an initial slower prolonged burn and more even distribution of nicotine. Additionally, placement of a supporting insert into the interior of the product supports the conical shaped of the product when packaged along with supporting during the process of being filled.

Abstract: A smoking article comprises a tobacco rod and a filter connected to the tobacco rod. The filter comprises a first filter segment and a hollow tube segment downstream of the first filter segment. The hollow tube segment defines a cavity at the mouth end of the filter providing an unrestricted flow channel that extends from the downstream end of the first filter segment to the mouth end of the filter. The length of the hollow tube segment is at least about (25) percent and less than about (50) percent of the overall filter length. Further, the smoking article comprises a ventilation zone in communication with the cavity at a location along the hollow tube segment.

Abstract: Filters and smoking articles include sodium bicarbonate-treated fibers and activated carbon capable of selectively removing one or more selected constituents from mainstream smoke. Methods for making cigarette filters and cigarettes using the sodium bicarbonate-treated fibers and activated carbon, and methods for treating mainstream smoke comprising the sodium bicarbonate-treated fibers and activated carbon are also provided.

Abstract: Aerosol-cooling elements for use with an apparatus for heating smokable material are disclosed. In one example, the element is a monolithic rod having first and second ends and has plural through holes extending between the first and second ends. Other arrangements are described.

Abstract: The present invention relates to improvements in filters for use in smoking articles such as cigarettes, cigars and cigarillos. The improvements, particularly but not exclusively, relate to filter capabilities and to the manufacture of such filters. In one example, a filter for a smoking article comprises a first fibrous filter material having an average fibre denier in the range 7 to 9 and a second fibrous filter material having an average fibre denier of below 7. The application also describes a filter for a smoking article comprising various other filter arrangements including absorbent and/or adsorbent materials.

Abstract: A device and method for containing and filtering exhaled smoke. When a smoker exhales smoke into the mouthpiece, the smoke is initially stored in a bag or bellows. Pressure on the bag or bellows, provided by the material itself, gravity, or a spring, forces the smoke through a filter before being released into the surrounding air.

Abstract: A case for an electronic cigarette vaporiser, the case including an automatic lifting mechanism that lifts the vaporiser up a few mm from the case to enable a user to easily grasp the vaporiser and withdraw it from the case. The lifting mechanism can be spring-based. The case both re-fills the vaporiser with liquid and also re-charges a battery in the vaporiser.

Abstract: The invention is related to an electronic cigarette and an assembly method therefor. The electronic cigarette comprises an electronic cigarette body and a mouthpiece device connected at one end of the electronic cigarette body. The electronic cigarette body is provided with at least one first smoke channel. The mouthpiece device is provided with a second smoke channel. The mouthpiece device is in a sliding butting connection with the electronic cigarette body. The junction between the mouthpiece device and the electronic cigarette body is provided with an elastic assembly. The elastic assembly is used to enable the first smoke channel and the second smoke channel to be in communication with one another or to be staggered from one another and not in communication. The beneficial effects of the electronic cigarette are that a child may be prevented from smoking the electronic cigarette by accident, and assembly is easy.

Abstract: A manufacturing method for a carbon heat source comprises: a step A1 of forming a first groove in a state where the plurality of carbon members are aligned in one line; a step A2 of changing, subsequent to the step A1 being performed, an orientation of the plurality of carbon members so that the first groove formed in the plurality of carbon members crosses relative to the first predetermined direction in a state where the plurality of carbon members are aligned in one line; and a step A3 of forming, subsequent to the step A2 being performed, a second groove in a state where the plurality of carbon members are aligned in one line.

Abstract: A power supply section for an e-vaping device includes a sensor housed in a housing, a sensor holder holding the sensor, the sensor holder disposed in the housing to divide the housing into a first portion and a second portion, and the sensor and the sensor holder configured to substantially prevent air flow from the first portion into the second portion, and a power source disposed in the second portion. The construction of this unit insures that gases that may be produced by outgassing of the battery cell will be vented to the environment and that those gases will be isolated from the air that is mixed with the vaporized e-liquid and inhaled by the user.

Abstract: An electronic cigarette, including: an atomizer assembly, a battery assembly, and a charger assembly. The atomizer assembly includes: a temperature sensing wire, a first steel tube configured to receive the temperature sensing wire, and a temperature sensing base. The battery assembly includes an adjustment wheel. The charger assembly includes two elastic contact pins. The atomizer assembly is in threaded connection with the battery assembly. The battery assembly is disposed on the charger assembly. The charger assembly is electrically connected to the battery assembly via the two elastic contact pins so as to charge the battery assembly. The temperature sensing wire transmits temperature parameters to the battery assembly, and a power output is adjusted by the adjustment wheel thereby realizing temperature control.