Abstract: The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.

Abstract: The invention relates to a method for preparing a casing material for use in co-extruding food products comprising the steps of providing two or more casing material components; mixing the casing material components and feeding the resulting viscous gelling solution to the co-extrusion process to form an external layer on an extruded strand of food dough. Each of the casing material components in itself is not suitable for co-extrusion as an external layer and the composition of the viscous gelling solution is determined by changing the volumes of the casing material components used dependent on the required food product to be co-extruded and/or the composition of the viscous gelling solution is adjusted by changing the volumes of the casing material components dependent on the information on the properties of the food dough and/or the food product to be co-extruded.

Abstract: An apparatus for shredding meat with a hopper and a frame. The hopper has upper and lower rotor assemblies mounted to rotate horizontally within a shredding region. Each rotor assembly is composed of an arbor and fingers arranged in paraxial rows around the arbor. Four rows of pegs extend horizontally into the shredding region. A front row and a back row are each 0.75 inch above and below, respectively, the upper rotor assembly. A back row and a front row are each 0.75 inch above and below, respectively the lower rotor assembly. The hopper is suspended in the frame, which houses the drive mechanism that rotates the rotor assemblies in opposite directions. The upper rotor assembly pushes product dropped into the shredding region into the upper back row to shred the product. The lower rotor assembly pushes the shredded product into the lower front row to further shred the product.

Abstract: The invention provides a device for changing the orientation of slaughter products, comprising an endless guide extending along a conveying path, product carriers which are movable along the guide.

Abstract: A poultry processing line with a conveying track and can include at least one carriage movable in the conveying track. Wheels on opposite sides of the carriage are mounted on an axle guided through a shaft or bore of the carriage, and are movable along supports for the respective wheels on opposite sides of the conveying track. The shaft or bore has a convex inner top surface and convex inner bottom surface as seen in the shaft or bore's longitudinal direction.

Abstract: A conveyor line and carrier including a hook or hooks for suspending poultry or poultry parts by the legs. A carriage for moving the carrier with the suspended poultry or poultry parts along a track of the conveyor line. Arranged with at least a first rotatable vertical rod suspended from the carriage, which first rotatable rod is provided with a sideways extending arm for adjusting an orientation of the poultry or poultry parts with reference to the carriage.

Abstract: The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range.

Abstract: A control system for monitoring an antimicrobial application system may include a controller having a monitoring program including an operations unit and an interface unit. The operations unit may include a sensor module operatively coupled to a plurality of sensors positioned to detect operation data associated with the application system in real-time. An adjustment module may adjust the operation of the application system. An analysis module may analyze real-time operation data and initiate a specified response when the analysis indicates that a trigger event has occurred. The response may include issuing a notification to a notification device or initiating the adjustment module to perform a control operation to modify the operation of the antimicrobial application system. A remote monitoring center may control multiple and remote application systems. Mobile devices and a control panel may be operable to interface with operations of the antimicrobial application system via the control system.

Abstract: Methods for treating plants or fruits, involving contacting the plants or fruits with a solvothermal prepared metal-organic framework which releases at least one gas (e.g., ethylene) to treat the plants or fruits.

Abstract: The invention relates to a method of separating components from milk and utilizing the separated components to form blended dairy compositions. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components.

Abstract: The present invention relates to a process for the production of a fermented milk product, preferably yogurt, comprising fermenting milk with lactic acid bacteria and contacting the milk with a polypeptide having chymosin activity having a C/P ratio higher than the C/P ratio of bovine chymosin.

Abstract: The invention relates to a method of separating components from milk and utilizing the separated components to form a fermentable composition such as yogurts. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components.

Abstract: The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams and yogurts.

Abstract: A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals.

Abstract: A method of making cheese comprising the steps of preparing a paste-like emulsified homogenous pre-cheese mixture, heat treating the pre-cheese mixture of step cooling the pre-cheese mixture of step renneting and filling the pre-cheese mixture of step, characterised in that in step and/or step the pre-cheese mixture is cooled down to a temperature of 41 to 60° C. A related cheese making apparatus, a method of filling and portioning, and pre-cheese mixtures are also disclosed.

Abstract: The present disclosure relates to a method for producing healthy fats characterized by being solid at room temperature and by having a high percentage of monounsaturated fatty acids/polyunsaturated fatty acids (MUFAs/PUFAs) and a low percentage of saturated fatty acids (SFAs). Furthermore, trans fatty acids are not generated while implementing the method.

Abstract: Disclosed herein are multi-textured chewing gum products that deliver a unique texture and taste experience when chewed and an exciting visual effect. By combining at least two different regions of chewing gum in a single product, each differing in texture from one another, and optionally differing in flavors, colors, or aromas from one another, a product is created that exhibits multi-sensory attributes (textural, appearance, flavor, and the like) leading to a more exciting chewing experience for the consumer.

Abstract: The invention relates to a frozen confection dispenser comprising: a reservoir for receiving and holding a product to be dispensed, an evaporator with cylindrical cooling element, a movement device comprising a helical element arranged to rotate concentrically externally of a cooling element in such a way as to advance the product along the longitudinal axis of the cooling element, and driving means engaged with the movement device for the rotation thereof, and dispenser means for dispensing of the product, wherein the helical element has an angle of attack a of less than 60° relative to the longitudinal axis of the cylinder. The invention also relates to the helical element as such and to a method for dispensing frozen confection with a dispenser according to the invention.

Abstract: An arrangement is disclosed for mixing of particulate filling material into a consumer ice mass. The arrangement includes a rotor cylinder having: a first rotor blade, a second rotor blade and a third rotor blade for the mixing-in of the consumer ice mass and the particulate filling material by rotation, wherein: the first rotor blade has a first notch configured to accommodate the second blade and the third blade, and a second notch configured to accommodate the front bearing, the second rotor blade has a first notch configured to accommodate the first rotor blade, a second notch configured to accommodate the third blade, and a third notch configured to accommodate the front bearing, and the third rotor blade has a first notch configured to accommodate the first rotor blade and the second rotor blade, and a second notch configured to accommodate the front bearing.

Abstract: Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.

Abstract: The present invention is directed to direct-fed microbials for use in improving the performance of an animal, improving the health of an animal, improving the environment of an animal, and combinations thereof. More particularly, the invention relates to isolated Bacillus strains 86 and 300, and strains having all of the identifying characteristics of these strains, for uses comprising the above-mentioned uses.

Abstract: It was found that feeding a composition including activated growth factor(s) increases feed to gain ratio, increases overall weight gain, reduces necessary antibiotic or electrolyte therapy and reduces mortality in animals. The composition is derived by first separating growth factor(s) from a source such as whey or blood, then subjecting the factor to an activation process, and then providing the activated growth factor to the animal. A feed additive comprising activated growth factors in appropriate amounts, shows results that are an improvement over standard therapies of supplementation. Application of activated growth factors may be by topical, injection or oral application.

Abstract: An attractive item of dysphagia cuisine does not necessarily have to present itself as a direct imitation of any food product, but its aroma, appearance and taste may present a strong appeal analogous to the texture lost in rendering the food safe to swallow. This texture analog may, in fact, recoup all of the appeal lost in such cuisine. Seasonings traditionally served in a homogenous mix are presented in distinct layers to allow the consumer to experience a rapid succession of tastes at different parts of the tongue. These sensations combine to produce an impression of the customary dish, but with an element of surprise or discovery in the transition from the analog to the relatively homogenous bolus formed prior to swallowing: a process analogous to mastication in a product which did not actually require chewing to be swallowed safely.

Abstract: A method for improving the absorption of amino acids from protein sources include adding one or more carbohydrases to a protein source. Plant protein such as that found in rice may be extracted to provide a rice concentrate useful in regimens requiring elevated amounts of protein consumption. To improve the absorption of the amino acids found in rice inside the human gastrointestinal tract, a carbohydrases such as Alpha-galactidase is added to the protein source prior to ingestion. The composition may also include proteases.

Abstract: A method of preparing, butchering, cooking, carving and plating a turkey for sale to consumers in a pre-cooked fashion. Either a whole turkey or individual turkey components including turkey breast, turkey thigh meat, drumstick, and wings are selected. The parts are cooked separately to assure complete cooking of each piece. After cooking, and while still hot, the tendons are removed from the drumstick to ease of consumption. The three sections of each wing are separated. Prior to cooking bone and skin is removed from the thighs and the resultant boneless meat is in inserted into a tubular cook-in casing cooked and eventually sliced. The turkey breasts are separated from the bone, soaked in a brine, cooked, and sliced. The cooked turkey components are placed in an oven-safe container in a pleasing and convenient arrangement with the thigh in the middle, flanked by the white meat, drumstick and wing components.

Abstract: A low or zero calorie sweetener composition with sweetness synergy and desirable taste characteristics. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

Abstract: A process for making pasta chips wherein the pasta chips are made from a mix with semolina, water, and salt, in which the mixture is then placed in a pasta machine to create pasta. The pasta is then cut into chip-like slices. The slices are then cooked, dried and then dusted with a powder substance and flavored appropriately with a variety of different seasonings. The chips are then weighed, portioned, and packaged, or served immediately.

Abstract: A method and system is disclosed which uses a combination of optical and mechanical separation processes to remove gluten-containing grains from a mixture of oat kernels.

Abstract: The present invention relates to flavour generation. In particular the invention relates to a process for generating a flavour composition. The process comprises milling a mixture comprising flavour precursors in the solid state. A further aspect of the invention is a food product comprising the flavour composition obtainable by the process of the invention.

Abstract: The present invention provides a liquid composition comprising one or more steviol glycosides, wherein the one or more steviol glycosides comprise Rebaudioside O. The present invention also provides a method of making a liquid composition comprising one or more steviol glycosides, wherein the one or more steviol glycosides comprise Rebaudioside O. The liquid compositions are useful for applications such as beverages, carbonated beverages, concentrates, beverage concentrates, throw syrups, or portable liquid concentrate tabletop applications.

Abstract: A machine and method for recognizing and orienting fruits, especially peaches, for their automatic pitting, the machine has a fruit flight conveyor (1) up to a cutting station (6) in which a vertical cutting plane is provided, the fruit flights (4) being shaped with a number of recesses (7) in which fruits (P) are positioned with fruit suture plane thereof, containing a suture line (ls), being arranged vertically. A fruit recognizing station (8) is suitable to detect the position of the vertical suture plane, and to calculate an angle (?) between the suture line (ls) and the cutting line (lt), or to communicate information of non-detection. An orientation station (16) is adapted to receive information on the dihedral angle, and to control a respective gripping unit (17) to grip and rotate a fruit to a final position, or to remove from the fruit lane.

Abstract: In one aspect, the present invention features a method of administering nicotine or a salt thereof to a human, wherein the method includes inhaling an aerosol of a liquid formulation, the liquid formulation comprising: (i) at least 12 percent by weight of water; (ii) at least 70 percent by weight of propylene glycol; and (iii) at least 2 percent by weight of said nicotine or a salt thereof; wherein the liquid formulation includes no more than 5 percent by weight of glycerol and no more than 5 percent by weight of ethanol. The present invention also features an aerosol-generating device and a reservoir for such a device containing such a liquid formulation.

Abstract: Apparatus comprising a tipping paper suction drum (10) adapted to receive a web (13) of tipping paper which is cut on the tipping paper suction drum to form successive patches (8) of tipping paper for wrapping smoking articles. The tipping paper suction drum is adapted to rotate at a speed greater than the speed at which the web of tipping paper is fed onto the tipping paper suction drum such that spaces are formed between the cut patches of tipping paper. A peripheral surface (14) of the tipping paper suction drum has suction holes (16) arranged to pull the leading portion of the web of tipping paper towards the surface of the tipping paper suction drum in the time between successive cuts.

Abstract: Embodiments directed to a disposable vaporizing assembly for vaporizing an ingestible compound and systems and methods related thereto. In one aspect, an embodiment including an electrically non-conductive bowl that receives an ingestible compound through an opening of the bowl for disposition relative to a base surface of the bowl. The base surface may be tapered to distribute the ingestible compound towards an interior surface of a wall of the electrically non-conductive bowl. The embodiments may further include an electrically conductive apparatus disposed over an exterior surface of the wall of the electrically non-conductive bowl and an actuation assembly interconnected to the electrically conductive apparatus. In this regard, the actuation assembly may electrically energize the electrically conductive apparatus to heat the electrically non-conductive bowl for vaporizing the ingestible compound.

Abstract: A liquid formulation for an e-vaping device includes a vapor former, optionally water, nicotine, and optionally an acid. The vapor former includes propylene glycol and substantially no glycerin or glycerol. The liquid formulation is configured to form a vapor having a particulate phase and a gas phase when heated in the e-vaping device.

Abstract: An electronic cigarette includes a cigarette housing, a cartridge received in the cigarette housing, a vaporizer, and an intelligent battery module. The intelligent battery module includes a battery casing, a battery supporting tray for accommodating at least one battery, a Printed Circuit Board (PCB) supported in the battery casing and is electrically connected to the battery supporting tray, a Main Control Unit (MCU) implemented on the PCB, and a resistance detection circuitry implemented on the PCB for detecting a resistance of the heating element. When the resistance of the heating element reaches a predetermined upper threshold, the MCU is configured to lower or cut off a voltage supplied to the heating element. When the resistance of the heating element reaches a predetermined lower threshold, the MCU is configured to supply a normal voltage to the heating element of the vaporizer.

Abstract: A vaporizer comprising a mouthpiece and battery. The mouthpiece preferably includes an upper chamber and a lower chamber separated by a small distance and providing an air pathway through the length of the mouthpiece, and a cooling liquid surrounding a portion of the lower chamber. Electrically connected to the battery is a pan that includes a heating element that heats the top surface of the pan to a desired temperature for vaporizing, but not combusting, a substance desired to be inhaled. A pan protector, made of an insulating material, surrounds the sides of the pan to prevent injury to a user. The vaporizer further includes a controller for ensuring that the pan is heated only to a pre-selected temperature sufficient to vaporize, but not combust, the chosen substance.

Abstract: The inductively heatable tobacco product for aerosol-generation comprises an aerosol-forming substrate containing a susceptor in the form of a plurality of particles. The aerosol-forming substrate is a crimped tobacco sheet comprising tobacco material, fibers, binder, aerosol-former and the susceptor in the form of the plurality of particles.

Abstract: The inductive heating device (1) for aerosol-generation comprises a device housing comprising a cavity (13) having an internal surface for receiving at least a portion of an aerosol-forming insert (2) comprising an aerosol-forming substrate and a susceptor. The device housing further comprises an induction coil (15) having a magnetic axis, the induction coil (15) being arranged such as to surround at least a portion of the cavity (13). The device (1) yet further comprises a power source (11) connected to the induction coil (15) and configured to provide a high frequency current to the induction coil (15). Therein, a wire material forming the induction coil has a cross-section comprising a main portion, the main portion having a longitudinal extension in a direction of the magnetic axis and a lateral extension perpendicular to the magnetic axis, which longitudinal extension is longer than the lateral extension of the main portion.

Abstract: Disclosed is a power supply device for electronic atomizer, which includes a housing having a battery compartment formed therein, at least a battery installed in the battery compartment and a control circuit having an input side electrically connected with the battery and an output side electrically connected with an output electrode terminal. The control circuit includes a microcontroller unit, a mode selection module connected with the microcontroller unit for selecting working mode of the electronic atomizer, a regulation module connected with the microcontroller unit for regulating working parameter of the electronic atomizer and a start button connected with the microcontroller unit for controlling whether the electronic atomizer starts up. The mode selection module is a multi-position switch and the microcontroller unit is able to being triggered to start corresponding working modes by switching the multi-position switch to be different positions.

Abstract: The present invention discloses an atomized liquid storage device, including a container used for storing atomized liquid, where the container is axially provided with a penetrating through hole, an inner wall of the through hole is provided with a liquid outlet hole communicating with an inner part of the container, the through hole is further internally provided with a sealing structure slidable up and down, and the sealing structure seals the liquid outlet hole and is set to allow air in the through hole to pass through. An atomizer is further disclosed, including the atomized liquid storage device and an atomization device. The atomized liquid storage device of the present invention has advantages of a simple structure and good sealing performance, and the atomizer of the present invention has advantages of being convenient and efficient in use and replacement of an atomized liquid storage device.

Abstract: An electronic smoking (1) device comprises a housing (2), control electronics (14) and a puff detector (18). The housing (2) accommodates a battery (10) as an electric power source powering an electrically heatable atomizer (20) comprising an electric heater (22) and adapted to atomize a liquid supplied from a reservoir (6) to provide an aerosol exiting from the atomizer (20). The control electronics (14) controls the heater (22) of the atomizer (20) and is adapted to operate the heater (22) in at least two predetermined modes. The puff detector (18) indicates an aerosol inhaling puff to the control electronics (14). The control electronics (14) selects a specific mode for operating the heater (22) via a control signal initiated by the puff detector (18).

Abstract: An electrically heated aerosol-generating system is provided, including an aerosol-generating device and a cartridge configured to be used with the device, the device including a device housing configured to engage at least a portion of the cartridge; an inductor coil positioned around or adjacent to the cavity; and a power supply connected to the inductor coil and configured to provide a high frequency oscillating current to the inductor coil; the cartridge including a cartridge housing configured to engage the device housing and containing an aerosol-forming substrate, the housing having an external surface surrounding the aerosol-forming substrate, at least a portion of the external surface being formed by a fluid-permeable susceptor element.

Abstract: Low temperature electronic vaporization devices and method are described herein for emulating smoking wherein the devices generate an aerosol for inhalation by a subject by heating a viscous material that can have a tactile response in the mouth or respiratory tract.

Abstract: An exemplary heating assembly includes a ceramic substrate having at least one surface, a heating element formed on the at least one surface, and a temperature sensing element formed on the at least one surface. The heating element includes a heating part and an electrode part. The heating part is formed on the at least one surface, and the electrode part is arranged at two opposite ends of the heating part. The temperature sensing element includes a thermistor layer and an electrically connecting part. The thermistor layer is formed on the at least one surface. The electrically connecting part connects the thermistor layer, and the thermistor layer is insulated from the heating part.

Abstract: A brassiere includes an inner surface cloth layer knitted with superfine fiber yarn and stretch fiber yarn; an outer surface cloth layer including a first knitting area and a second knitting area, wherein the first knitting area is knitted with thermo-fusible yarn and stretch fiber yarn, and the second knitting area is knitted with superfine fiber yarn and stretch fiber yarn; and an intermediate cloth layer constituted by a number of wavy polyester fiber yarn and located between the inner surface cloth layer the outer surface cloth layer. The first knitting area of the brassiere has the effect of better supporting with the knitting of the thermo-fusible yarn and the stretch fiber yarn, and the second knitting area has the effect of being softer and more comfortable with the knitting of the superfine fiber yarn and the stretch fiber yarn.

Abstract: A bra assembly includes a bra that has a pair of cups and a primary strap. The primary strap has a first end and a second end and the primary strap may be wrapped around an upper torso of a user having each of the cups being positioned on a chest of the user. A pair of secondary straps is provided and each of the secondary straps is coupled to the bra. Each of the secondary straps may be extended over an associated one of a pair of shoulders of the user. A pair of clips is provided and each of the clips is attached to an associated one of the secondary straps. Each of the clips removably engages an associated one of the cups thereby facilitating each of the secondary straps to be removed from the cups while the bra is being worn by the user.

Abstract: A process for manufacturing an undergarment having two superimposed textiles, comprising depositing on certain parts of reinforcements (8) comprising a thick layer of a shaped memory foam elastic material, the polymerization of this material and also the shaping of the textiles of the undergarment by thermoforming, characterized in that it comprises a step of depositing, on the entire surface of at least the textiles, a thin layer of an elastic adhesive-bonding material, and then a step of polymerizing this thin layer of adhesive bonding during the thermoforming for shaping, and in that it comprises a step of prior depositing, on the textile receiving the layer of reinforcement (8), of a barrier layer of an elastic material, which is polymerized before the depositing of this reinforcement.

Abstract: Systems and methods are provided for sending messages wirelessly from a garment. The system includes a wireless communication device configured to wirelessly transmit one or more digital messages to one or more mobile devices within a predefined radius of the wireless communication device. The system further includes a garment, a pouch, coupled to the garment, configured to house the wireless communication device, and a securing mechanism configured to secure the wireless communication device within the pouch.

Abstract: A nursing device generally includes a strap having a first end and a second end. The first end may be permanently attached to a nursing garment and the second end provided with means for being removably attached to the nursing garment. The strap may thus be wrapped at least partially about a portion of the outer garment and retain it in a position that facilitates nursing.