Abstract: The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

Abstract: A shoulder-blade incision-making apparatus is provided and includes: a fixing jig on which the poultry carcass which is eviscerated and which has leg parts removed is to be placed and fixed; a fixing jig conveyer forming a conveyance path of the fixing jig and convey the fixing jig along the conveyance path; a first separating member disposed above the conveyance path movably upward and downward; and a first driving device for moving the first separating member in an upward and downward direction. The first driving device is operated to move downward the first separating member and move the first separating member along a surface of the shoulder blade of the poultry carcass in accordance with a timing when the poultry carcass fixed to the fixing jig reaches a meat-separation position below the first separating member, therefore the meat portion attached to the shoulder blade is separated from the shoulder blade.

Abstract: The invention relates to a method for producing solid milks and to the products obtained therefrom. The method comprises a compression step, a moistening step, and a drying step. The compression step is carried out with a compaction ratio between 50% and 80%. In the moistening step, water is sprayed for less than 1 s onto the compressed milk unit in an amount between 0.1 mg and 8 mg per cm2 of the outside surface area. The drying step follows the moistening step for less than 10 s, the duration of the drying step being less than 30 s. The solid milk has a core/crust structure, the average thickness of the crust being at least the thickness of two rows of milk particles.

Abstract: The present invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method for producing solid milks according to the invention comprises the following steps: compressing milk powder at a compression speed between 110 and 200 mm/s to obtain a solid unit, moistening the solid unit by spraying an amount of water between 0.1 and 8 mg/cm2, then drying the solid unit.

Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Abstract: Low water liquid beverage concentrates and methods for making the concentrates are provided herein. The concentrates include a high coffee and/or tea solids content and total solids content. The amounts of water, total solids, and coffee and/or tea solids are effective to provide a low water beverage concentrate having a pH between about 3.0 to about 6.0. In some approaches, the pH of the low water beverage concentrate changes fewer than about 0.5 pH units after at least three months storage at 70 F in a closed container. The low water beverage concentrates provide a desired flavor profile with little or no flavor degradation after storage at 70 F in a closed container for at least about three months. Methods for making the low water beverage concentrates are also provided.

Abstract: Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

Abstract: A cocoa butter alternative and the method of making thereof that includes 62-84% saturated fatty acid content having 20-40%) lauric acid content, 8-20% myristic acid content, 9-37% palmitic acid content, and 3-17% stearic acid content. The fat may include 16-38%) unsaturated fatty acid content including 15-30% oleic acid content, 10% linoleic acid content; and 4% linolenic acid content and 28-95%) of interesterified fat mixture of lauric and non-lauric vegetable oils. The fat mixture may include 40-60% of palm kernel oil, coconut oil, or fractions thereof and 40-60% of palm oil or fractions. The fat may include 2-40% of vegetable oil such as sunflower, safflower, low erucic rapeseed, canola, soy bean, high oleic sunflower, high oleic safflower, high oleic rapeseed, high oleic canola, high oleic soy bean, palm fractions, hybrid palm, or olive oils and 5-40% of lauric hard fat such as palm kernel or coconut oil or fractions thereof.

Abstract: In a first aspect the application discloses a confectionery product in the form of a segmented bar comprising a substantially planar raft and a series of discrete raised portions projecting therefrom and separated by channels, wherein the raft is of non-uniform thickness. In a second aspect the application discloses a process for producing a segmented confectionery product comprising a) creating a prototype segmented confectionery product design; b) creating a stress profile of said prototype confectionery product design; c) creating a modified design by increasing thickness of the raft in areas prone to breakage in the prototype design; and d) producing a confectionery product according to the modified design.

Abstract: A confectionery item comprising at least two elongate fingers each of which comprises a filling encased within a chocolate layer or shell, wherein at least one of said fingers comprises a first filling and at least one other of the said fingers comprises a second filling which is different from said first filling, wherein the fingers are arranged in parallel to each other and conjoined along the length by means of the chocolate layer or shell and wherein the fingers are castellated or segmented along the length thereof. Methods for making the items and products comprising them are also described and claimed.

Abstract: The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.

Abstract: A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

Abstract: Disclosed herein are methods of disposing compositions (e.g., flavor compositions) onto the surface of one or more substrates and, in particular edible substrates such as chewing gums. Also disclosed herein are substrates, such as chewing gums, onto which have been disposed the compositions and/or flavorings.

Abstract: A cryogen injection apparatus for injecting a cryogenic substance to a blender includes at least one nozzle constructed for being in fluid communication with an interior of the blender; a heat transfer fluid for being operationally associated by conduction with the at least one nozzle; and a heat transfer housing supporting the at least one nozzle and having a space therein for receipt of the heat transfer fluid to warm the at least one nozzle. A related method is also provided.

Abstract: Disclosed is a method for extracting fat from whey protein concentrate. The method also extracts lactose from whey protein concentrate. Whey protein isolate can be produced from whey protein concentrate, high-fat whey protein concentrate, or both, using the method of the invention.

Abstract: Described herein are methods of use of purified preen oil, food and feed compositions containing purified preen oil, food and feed additives containing purified preen oil, and pharmaceutical compositions containing purified preen oil. Methods include treatment of chronic joint inflammation in humans and animals by orally administering purified preen oil. Also included are methods of feeding a growing fish by feeding the feeding the growing fish purified preen oil in amounts effective to improve survival and/or stimulate growth in the growing fish. Further included are methods of feeding live prey organisms purified preen oil, and feeding the live prey organisms to growing fish.

Abstract: The invention relates to the use of at least one bacterial phytase in combination with one or more protease(s) in animal feed for improving weight gain and/or Feed Conversion Ratio (FCR), wherein the phytase is administered in one or more of the following amounts (dosage ranges): 1,000 FYT/kg feed, 2,000 FYT/kg feed 3,000 FYT/kg feed and wherein the protease is administered in one of the following amounts (dosage ranges): 10,000 units/kg feed, 11,000, 12,000, 13,000, 14,000, 15,000, 16,000, 17,000, 18,000, 19,000, 20,000 units/kg feed.

Abstract: The present invention relates to a composition comprising defatted microalgae in a solid, powder, or liquid form formulated for oral administration. The present invention also relates to a composition comprising defatted microalgae formulated as a food additive. Also disclosed are treatment methods that involve administering microalgae compositions.

Abstract: A digestive supplement that mitigates adverse reactions caused by food allergens and assists in the enhancement of digestive health of mono-gastric mammals, including, but not limited to, companion animal and humans. The supplement comprises inactivated whole yeast cells, lysed cells of Saccharomyces cerevisiae and montmorillonite clay.

Abstract: Disclosed is a method of feeding an animal as a part of its feed ration a composition having vitamin E and a poly phenol source. The animals can include an avian or porcine animal.

Abstract: An anthocyanin-based coloring agent having a lower ?max and thus a reduction in blueness and an increase in yellowness, with increased chroma, hue and redness is formed by combining the aqueous-based anthocyanin coloring agent with an aqueous sorghum extract. The ratio of anthocyanin to sorghum extract in terms of color unit can be from 35:1 to 1:5. This can be used in a wide variety of edible products including foods, nutraceuticals and pharmaceutical products and formulations, wherever an aqueous-based coloring agent is preferred.

Abstract: A method for inducing satiety in a human subject is disclosed, the method providing a satiety-inducing effect by the administration of, or provision of, a food product comprising less than about 15 grams of total protein, and between about 1.0 to about 3.5 grams of total leucine. The leucine is provided by the total protein and a leucine peptide composition comprising bound leucine.

Abstract: A flavored, fiber-enriched liquid beverage concentrate of an acidulant, a flavor, a high-intensity sweetener, a dietary fiber, and water, the dietary fiber comprising about 20 to 60 percent by weight of the concentrate volume with a pH in a range of about 1.4 to about 4.0. A method of delivering dietary fiber from a liquid beverage concentrate is disclosed.

Abstract: Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microflora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a peel and seed content between 0.01% and 80% by weight, and dietary fiber.

Abstract: The method includes the steps of providing a container for preparing the beverage. Water is added to the container and is heated to a parboil or a boil. Afterwards, honey is added to the container. The ratio of honey to water is approximately 9 to 10 parts water to 1 part honey. Shortly thereafter, lemon juice and a cinnamon stick are added to the container. The contents of the container are brought to a boil or parboil. After all of the contents are mixed together, the contents of the container are brought to a boil for a period of time. Generally, the period of time for this boil is approximately 10 minutes. Thereafter, the contents of the container are allowed to cool after the period of time has expired.

Abstract: The present disclosure relates, according to some embodiments, to systems, compositions, and methods for sanitizing a food product with an alkaline antimicrobial composition. For example, the present disclosure relates, in some embodiments, to a composition for sanitizing a food product with regard to at least one microorganism without substantial residue of the composition left on the sanitized food product, the composition comprising (a) at least one quaternary ammonium compound (b) a base, and (c) at least one solubility enhancing agent. The present disclosure also relates to a system for sanitizing a food product, the system comprising a housing, a plurality of work pieces passing through the housing, a conduit for applying an alkaline antimicrobial composition to the work pieces, and a chiller.

Abstract: A synergistic system for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin, sea salt, potassium sorbate, decyl glucoside, calcium ascorbate, grapefruit seed extract, quillaja saponin, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfate, and an applicator for applying the solution to the food substance.

Abstract: Ice nucleation and supercooling are controlled by the presence of magnetite particles. Magnetite decreases supercooling and promotes ice nucleation. Therefore, freezing of liquid solutions occurs at higher temperature compared to supercooled solutions. Applying a magnetic field allows control of supercooling and ice nucleation.

Abstract: A method for producing a hot pepper paste using a mixed koji of soybean and rice, and a hot pepper paste prepared by the production method. More specifically, a method for producing a hot pepper paste that uses ground, cut or pressed soybeans to prepare a hot pepper paste with high production efficiency, and a hot pepper paste with enhanced activity of protease as prepared by the production method.

Abstract: The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of ?-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2?H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=?380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.

Abstract: A method for producing a coconut extract includes the steps of (a) extracting an endosperm portion of a coconut with a solvent and (b) removing an odor component from a solvent extract obtained in the step (a). A flavor improver includes the coconut extract. A food or drink includes the flavor improver.

Abstract: Disclosed herein are compounds having structural Formula (I), or salts thereof. These compounds are useful as sweet tasting agents and/or sweetness enhancers. Also disclosed are compositions comprising the present compounds and methods of increasing the sweet taste of ingestible compositions. Furthermore, methods for preparing the compounds are also disclosed.

Abstract: Disclosed herein are stabilized sweet enhancer compositions. Also disclosed herein are methods for stabilizing sweet enhancers.

Abstract: The present disclosure provides methods and compositions for modifying the perceived sweetness of a comestible, methods and compositions for increasing the perceived sweetness of a comestible; methods and compositions for suppressing the perceived sweetness of a comestible, hybrid plants, methods of producing hybrid plants, and sweetener compositions.

Abstract: A seed koji (Aspergillus starter) for brewing is provided. The seed koji is obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea.

Abstract: A hand holdable edible composition including a dairy ingredient and gelatin is described. A method for making a hand holdable edible composition including a dairy ingredient and gelatin is also described.

Abstract: The invention relates to a composition and method for induction of remission of Crohn's disease. More specifically, the composition offers an exclusion diet that reduces exposure to dietary components shown to induce inflammation in Crohn's disease patients.

Abstract: The present invention relates to nutritional compositions intended to prevent or treat regurgitations in infants and young children without altering, or even improving, their gut motility and/or for preventing and/or treating intestinal disorders of the infant or child. The invention also concerns the process for manufacturing this composition.

Abstract: A smokable pulverized leaf structure consisting of a smokable cylinder and a mold for producing the smokable cylinder. The smokable cylinder is made of one hundred-percent (100%) pulverized leaf, such as tobacco or cannabis. The mold has a plurality of plates that are maintained together in a geometric form by at least one strap. A rod is inserted into the mold and then a quantity of pulverized leaf is poured into the mold. Once the leaf is within the mold, a press is utilized to apply pressure around the mold, thus compressing the pulverized leaf within. After the pressure is applied the rod is removed. Additional pulverized leaf is then inserted into the space created when the rod is removed. With the space filled, a solid smokable cylinder of pulverized leaf, which does not require a wrapper to remain intact, is created.

Abstract: Provided are systems, methods, and liquids related to electronic vapor devices. In one aspect, the application relates to a water-based vaporizable liquid for use in the systems, methods and electronic vapor devices. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

Abstract: A flavour delivery system for tobacco includes a flavour material entrained in a zeolite material and forming a core and a wax material encapsulating the core.

Abstract: A method for producing smoking articles, in particular cigarettes, each comprising a respective first tobacco rod portion; the method comprises the step of cutting a second rod portion, which is four times the length of the first rod portion, crosswise so as to obtain third rod portions, which are twice the length of the first rod portion; the third rod portions are offset and aligned so as to be fed in succession; the speed at which the third rod portions are conveyed before the offsetting procedure is smaller than the speed at which they are conveyed after the offsetting procedure.

Abstract: A one-at-a-time cigarette forming device, including a hollow truncated conical wrapper holder having a top end and a bottom end and a conically shaped hollow interior tapering from the top end to the bottom end. The top and bottom ends are open. An elongate plunger or tamper shaft having a tamper head on a lower end and sized to insert fully into the wrapper holder's hollow interior is coupled to a cap and stored inside the wrapper holder when not in use.

Abstract: A case includes a drawer within a cover. The cover includes magnetic material. The drawer includes a first magnetic element at a first end and a second magnetic element at a second end whereby the cover magnetic material moves between the magnetic elements. The magnetic attraction between the magnetic material and second magnetic element retains the drawer within the cover. The magnetic attraction between the magnetic material and first magnetic element retains the drawer in an open configuration. A tray received by the drawer holds components of a vaporizer pen. Optionally, the tray includes a battery subassembly for charging the power supply of a vaporizer pen. Optionally, the tray includes contacts connected to a battery subassembly, whereby the contacts electrically connect to a coupler on the vaporizer pen for charging the power supply of a vaporizer pen.

Abstract: A smoking quitting device includes a supporting portion and a circulating portion. The supporting portion is used to support the smoking quitting device on a surface of head of a smoker to fasten the circulating portion into a preset position of oral cavity of the smoker. The circulating portion comprises a circulate noumenon and an air channel through a front end and a back end of the circulating portion.

Abstract: Disclosed is apparatus for heating smokable material to volatilize at least one component of the smokable material. The apparatus comprises a heating zone for receiving an article, and a magnetic field generator for generating a varying magnetic field that penetrates the heating zone. The article comprises smokable material and heating material that is heatable by penetration with a varying magnetic field to heat the smokable material. The magnetic field generator comprises a magnetically permeable core and a coil. The core comprises a magnetically permeable first portion and magnetically permeable first and second arms extending from the first portion. The coil is wound around the first portion of the core. The first and second arms of the core are on different sides of the heating zone.

Abstract: Disclosed is an article for use with apparatus for heating smokable material to volatilize at least one component of the smokable material. The article comprises smokable material, such as tobacco, and a heater for heating the smokable material. The heater comprises heating material that is heatable by penetration with a varying magnetic field. The heating material has a Curie point temperature that is less than the combustion temperature of the smokable material.

Abstract: Disclosed is an article for use with apparatus for heating smokable material to volatilize at least one component of the smokable material, the article including a malleable container defining a cavity; a mass of smokable material in the cavity; and heating material that is heatable by penetration with a varying magnetic field to heat the smokable material. Also disclosed is a system, including such an apparatus; and an article for use with the apparatus, the article comprising a container defining a cavity, and a mass of smokable material in the cavity; wherein the apparatus comprises a heating zone for receiving at least a portion of the article, and a magnetic field generator for generating a varying magnetic field to be used in heating the smokable material when the portion of the article is in the heating zone.

Abstract: Disclosed is an article for use with apparatus for heating smokable material to volatilize at least one component of the smokable material. The article comprises a sheet comprising smokable material, and heating material that is heatable by penetration with a varying magnetic field to heat the smokable material. The sheet may be a planar sheet or a rolled sheet. Also disclosed is a system, comprising the article and apparatus for heating smokable material to volatilize at least one component of the smokable material. The apparatus comprises a heating zone for receiving at least a portion of the article, and a magnetic field generator for generating a varying magnetic field to be used in heating the smokable material when the portion of the article is in the heating zone.

Abstract: Disclosed is an article for use with apparatus for heating smokable material to volatilize at least one component of the smokable material. The article comprises a mass of smokable material. An exterior of the article has a length, a width perpendicular to the length, and a depth perpendicular to each of the length and the width. The length is greater than or equal to the width, and the width is greater than the depth.