Abstract: Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

Abstract: Disclosed is an apparatus for decontaminating grain with ozone, where the apparatus includes a grain inlet, a decontamination chamber that includes a plurality of baffles and a plurality of ozone ports; and a grain outlet. Also disclosed is a method for decontaminating grain that includes contacting a gravity assisted or gravity driven flow of grain with ozone.

Abstract: A device for inactivating or reducing an amount of biological contaminants in human milk comprises an interior for taking in human milk to be treated in order to inactivate or reduce the amount of biological contaminants, and at least one UV lamp for irradiating the milk being in the interior in order to subject it to the treatment. The treatment is a first function of the device, wherein the device has a second function, the device being capable of fulfilling the first function at the same time as the second function, wherein the second function is one or more of milk expressing, milk collecting, milk storing, milk warming, milk feeding, milk processing and milk handling.

Abstract: The invention relates to a powdery creatine-protein matrix comprising a protein component and a creatine-component for use as a food supplement for athletes and to a method for producing said creatine protein matrix. Said matrix has an improved solution behaviour compared to powder mixtures with the same composition.

Abstract: The present invention relates to a method for using the by-products of coffee in the production of proteins, polyphenols, vitamins and minerals, through methods of concentrating and conserving the mucilage and the pulp (husk), which is/are suitable for use in products for human or animal consumption, drugs, cosmetics or as raw materials for the production of alcohol for fuel (ethanol), wherein said process makes it possible to reduce the pollution of the environment by avoiding the waste of coffee by-products and to exploit the properties and advantages of the same for producing the aforementioned products.

Abstract: A single-use capsule for preparing a food liquid from a food substance contained therein. The capsule has an upper wall, a lower wall, and a side wall connecting the upper and lower walls, wherein the walls form an enclosure that contains the food substance. The capsule also has a sealed interface connecting the upper and lower walls and a liquid collecting cavity located between the side wall and sealed interface. The sealed interface is configured to open under a predetermined fluid pressure in the capsule to allow the food liquid to leave the capsule. Also, a method for preparing a food liquid from the capsule by passing water through the food substance using centrifugal forces for producing the food liquid.

Abstract: A process for the manufacture of a layered confectionery product having discrete jelly and fat-containing confectionery components, comprising introducing a first of the components to a support, in molten or substantially-molten form, applying the second component, in non-solid form, to an exposed and non-solidified surface of the first, and allowing or effecting cooling of the first and second components such that they bond to each other as discrete confectionery layers.

Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.

Abstract: Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation.

Abstract: The present invention relates to an ice cream manufacturing apparatus, an ice cream manufacturing method, and an ice cream drawing method. An apparatus for manufacturing ice cream according to an embodiment of the present invention includes: a dasher positioned in a cylinder and agitating a liquefied original ice cream liquid and air input into the sealed cylinder; a dasher motor rotating the dasher; a motor RPM control means controlling a frequency of the dasher motor; a dasher motor load measuring means measuring a load of the dasher motor; and a controller determining a rotational speed change time of the dasher motor based on the load measured by the dasher motor load measuring means and controlling the motor RPM control means so as to change the frequency of the dasher motor to a predetermined frequency when the change of the rotational speed of the dasher motor is determined.

Abstract: An automatic frozen food product vending machine includes a frozen food product dispensing station for dispensing at least one frozen food product, a container dispenser for storing multiple frozen food product containers and configured to automatically dispense one frozen food product container at a time, a first movable platform for supporting a dispensed frozen food product container, a topping dispensing station for dispensing at least one topping, a second movable platform for supporting the dispensed frozen food product container, a user input device configured to receive a user selection of a desired frozen food product, a user selection of a desired amount of frozen food product, and a user selection of a desired topping, and processing electronics configured to automate operation of the vending machine after the user selections are made.

Abstract: The present invention provides a soybean oligopeptide with low allergenicity and little bitterness and its preparation method and application. The preparation method includes the following steps: 1) mixing a soybean protein powder with water to obtain a soybean protein solution, and then performing thermal denaturation on the soybean protein solution, to prepare a denatured protein solution; 2) adjusting pH value of the denatured protein solution to 6-9, and then adding a neutral protease and papain to conduct a first enzymolysis, to obtain a first enzymatic hydrolysate; 3) adding an alkaline protease and a flavor protease into the first enzymatic hydrolysate to conduct a second enzymolysis, and after performing enzyme inactivation, to obtain a second enzymatic hydrolysate; and 4) centrifuging the second enzymatic hydrolysate, and performing membrane filtration on centrifuged supernatant liquid, to obtain the soybean oligopeptide with low allergenicity and little bitterness.

Abstract: High-fat equine feed products with increased palatability may be produced by combining equine feed components into a mixture having an initial percentage of fat, extruding the mixture using an extruder, drying the mixture, vacuum-coating additional fat into the mixture to form the feed product having a resulting level of low fines. Feeding a high-fat feed product to an equine animal involves obtaining a high-fat feed with a smooth, fat-coated exterior with low fines, which includes at least about 25 wt % fat, combining the high-fat feed with a base feed, and feeding the high-fat feed combined with the base feed to an equine animal. In response to the high-fat feed having the smooth, fat-coated exterior and having low fines, the equine animal increases consumption of the high-fat feed.

Abstract: The present invention involves methods for improving the quality of the hair of a non-human animal and for increasing the 18-methyleicosanoic acid content of the hair of a non-human animal comprising feeding to the animal an edible composition comprising an effective amount of an amino acid selected from the group comprising isoleucine, threonine, and mixtures thereof.

Abstract: Provided herein are variants of Buttiauxella sp. phytases that may be used in industrial applications including methods for starch liquefaction, alcohol fermentations and for enhancing phosphate digestion in foods and animal feeds.

Abstract: A granular material for pet food which is produced by extrusion granulation of a raw ingredient mixture containing starch and having a water content of 13 to 40% by mass, the granular material containing: a thickener.

Abstract: The present invention relates to a composition comprising a feed or feed additive and a coating substance, wherein the feed or feed additive is coated with the coating substance, wherein the coating substance decreases the degree of degradation of the feed or feed additive within the rumen environment. Furthermore, the present invention relates to the use of said compositions for increasing feed utilization, improving animal nutrition, milk production and reducing global warming.

Abstract: A consumption-regulated feed block for controlled consumption of animal feed, comprises a mass of controlled feed material, the consumption of which is to be controlled, in compressed block, chemical block or hybrid block form; and an intake control matrix of low moisture block material positioned in the controlled feed material and forming consumption control pockets to regulate consumption of the controlled feed material by requiring an animal to consume by licking portions of low moisture block material in order to consume controlled feed material in an adjacent consumption control pocket.

Abstract: A pet supplement is provided and comprises an amount of probiotic microorganisms coated with a first fat component having a first melting point and a source of a sweetener component comprising sugar and a second fat component having a second melting point. The second melting point is higher than the first melting point. Methods of making the pet supplement are also provided.

Abstract: The present invention relates to a feed comprising betaine or a feed acceptable salt or hydrate thereof and a feed meal in a reduced amount, and the use of betaine or a feed acceptable salt or hydrate thereof as a feed meal replacement in an animal feed or aquafeed.

Abstract: The present invention relates to a method for producing a powdered porous product from at least one starting powdery and/or viscous product, characterised in that it comprises the continuous following steps without exposing the product to open air: a) preparing the starting product in order to make it viscous; b) in a thermo-mechanical machine (10) for continuously realising transport and/or mixing functions of viscous products or dry-material rich products, lowering the viscosity of the viscous product without changing its dry-material content, by intimate mixing with a gas injected into the processing machine (10) and simultaneously initiating the porosity in the viscous product; c) continuously with the processing machine (10), statically or dynamically intensifying the intimate mixture of the viscous product with a gas in order to obtain an aerated and porous mass; and d), dividing said mass in order to obtain aerated and porous particles.

Abstract: The present disclosure relates beverage nanoemulsions and methods for making such beverage nanoemulsions. More particularly, the present disclosure relates to methods for making beverage nanoemulsions using high shear processing.

Abstract: Sweetened compositions and methods for preparing the same are provided herein. The sweetened compositions contain a substantially pure natural sweetener and a sweetener taste modulator.

Abstract: A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from ?2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

Abstract: A retort agitation system (100) for thermal processing of products includes product carriers 102a and 102b mounted on a low friction support system 104 for reciprocal movement of the carriers along the interior of a retort. The product carriers are driven in reciprocating motion by a drive actuator system 106 that can be positioned between the carriers 102a and 102b or endwise of the two carriers 102a and 102b. A drive actuator system 106 is linked to the carriers to cause the carriers to move along non-sinusoidal paths lengthwise of the retort. Reaction actuators 108 act on the carriers in opposition or in supplement to the drive actuator system 106 to apply forces on the carriers for accelerating the carriers along their non-sinusoidal paths of travel.

Abstract: An apparatus for thermally processing food products in sealed packages comprises heating/cooling chambers with an endless conveyor guided through them with product carriers connected thereto. Each product carrier 10 comprises insertion spaces 17 for packages 27 to be placed in. A side wall 11 of the carrier 10 comprises slits 20 which open out towards insertion openings of the respective insertion spaces 17. Operating members are provided which comprise load bearing organs 32 with operable holding means 33 for picking up and carrying packages 27. The load bearing organs 32 are movable in an insertion direction x while projecting through the slits 20 during placing of packages 27 into the insertion spaces 17.

Abstract: The present invention relates to a structure composed of ?-cyclodextrin, a linker and a supporter, and a preparation method thereof. The cellulose-adipate-?-cyclodextrin structure of the present invention is effective in removing cholesterol from foods, and the use of the cellulose-adipate-?-cyclodextrin structure may reduce the onset of adult and chronic diseases due to excessive intake of cholesterol, thereby contributing to maintenance, recovery and promotion of health.

Abstract: The present invention relates to process for producing beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a melting point of between 40 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions.

Abstract: In order to manufacture a food product which, with further preparation, can be given a form in which it is ready for immediate consumption, a consumable, at least sushi-like product roll is prepared. The product roll comprises a core with a filling which is enveloped by a casing of a high-carbohydrate composition followed by a barrier layer which covers the casing. The barrier layer is covered with a batter layer and the batter layer is covered with a crumb layer. The thus obtained body is subjected to a freezing step for complete freezing thereof. By way of preparation the frozen product roll, after optionally being defrosted, is heated by being baked or deep-fried until the core is at least no more than just defrosted, while the batter layer with the crumb layer has formed into a crispy outer layer. The product is thus given a directly consumable form.

Abstract: A dried food product is prepared from two or more protein sources. The protein sources may include muscle meats and vegetable protein sources. The method for preparing the dried food product includes size reduction, mixing, and drying.

Abstract: The present invention relates to a method for processing potatoes, comprising the provision of potatoes and the possible removal of the skin from said potatoes before further processing of the potatoes takes place. In this method potatoes are visually monitored for defects and then subdivided into “good” and “bad” potatoes, after which the potatoes are separated and additionally treated to selectively remove defective elements such as wireworms, rust, blackening, scab and eyes.

Abstract: The invention relates to a functional compound-comprising mass, as well as to a method for the manufacture and use of such a mass. The invention relates also to a method for manufacturing a functional compound-comprising product, as well as to the use of such a product. The mass according to the invention has been provided with at least one functional compound and at least one viscosity regulator and that the mass further comprises at least one carrier from a group, comprising fat/oil such as an ethereal oil; water; a solvent such as alcohol; a film former-comprising matrix.

Abstract: The present invention relates to compositions containing flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers, for foods, beverages, and other comestible compositions. Compositions comprising an umami flavor agent or umami taste-enhancing agent in combination with one or more other food additives, preferably including a flavorant, herb, spice, fat, or oil, are disclosed.

Abstract: An oral product includes a matrix including a mixture of a plurality of capsules, a powdered component, a viscous component and a binder and wherein the matrix is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.

Abstract: The present invention relates to a novel brazzein multiple variants having increased sweetness, and a production method for the same.

Abstract: The present invention is based on the finding that free amino acids can both negatively or positively influence overall taste of free amino acid-based enteral nutritional compositions, and the amino acids can thus be categorized. A striking balance of both categories of amino acids to arrive at amino acid-based nutritional composition with improved taste, yet not compromising the (regulatory) dietary restrictions on essential amino acids and conditionally essential amino acids.

Abstract: Systems and methods of de-stemming produce are provided. An apparatus can process an item of produce having a first portion and a second portion attached to the first portion. The apparatus can include at least one first conveyor unit that can convey the first portion of the item of produce in a first direction. The apparatus can include at least one second conveyor unit that can convey the second portion of the item of produce in a second direction that differs from the first linear direction by between zero and 90 degrees to generate a separation force between the first portion of the item of produce and the second portion of the item of produce that separates the first portion from the second portion.

Abstract: An apparatus is configured to apply a treatment agent to an agricultural byproduct. The apparatus includes a fragmenting chamber where the agricultural byproduct is fragmented into particles. An initial amount of a treatment agent is applied to the byproduct in the fragmenting chamber. Particles of a desired size flow through a screen from the fragmenting chamber to a recovery zone. A second amount of the treatment agent is applied to the particles in the recovery zone. A regulator regulates the amount of the treatment agent applied to the particles in the fragmenting chamber and the amount of treatment agent applied in the in the recovery zone. The regulation may be based on one or more feedback mechanisms.

Abstract: A stirring and feeding device includes a base seat having a stirring reservoir and a feeding port for engaging a feeding tube, a hopper defining a filling space which is disposed upstream of the stirring reservoir, a rotatable stirring unit extending in the filling space and having a spirally extending blade for guiding the stuffing downwardly to the stirring reservoir, and two rollers defining a rolling space below the blade to roll the stuffing toward the feeding port for preventing clogging.

Abstract: A method for making a smokeless tobacco article can include combining thermoplastic polymer particles with tobacco particles to form a mixture of particles, compressing the mixture of particles within a pressing apparatus to form the mixture into a predetermined shape, separating the mixture from the pressing apparatus such that it retains the predetermined shape, and heating the mixture outside of the pressing apparatus to at least partially melt at least some of the thermoplastic polymer particles and form a matrix of polymer and tobacco particles.

Abstract: A tobacco smoking mixture and/or a cigarette wrapper with high-temperature ammonia-release agents therein are provided, wherein the high-temperature ammonia-release agents are present in an amount effective to reduce the cytotoxicity of gas phase or particulate matter formed during smoking of the cigarette. The high-temperature ammonia-release agents can be formed by heating an aqueous mixture of an iron precursor compound, an ammonia source compound and an acid.

Abstract: An oral product includes a body that is wholly receivable in an oral cavity. The body includes a polymer matrix and one or more flavorants and/or active ingredients embedded in the polymer matrix. The polymer matrix can include a copolymer of ethylene and one or more vinyl monomers or zein. For example, the polymer can be ethylene-vinyl acetate copolymer and/or ethylene-vinyl alcohol copolymer. In some cases, the oral product can include tobacco and/or nicotine.

Abstract: A cigarette paper is shown which has a surface, at least a part of the surface having the properties of: no artificial perforation an air permeability of at least 15 CU, and for an exponent k measured with a measuring head with a rectangular opening of 2 mm by 15 mm in accordance with ISO 2965:2009, which is defined as: k = log ? Q 1 Q 2 log ? p 1 p 2 where: Q1 represents air-flow through the paper at a pressure difference p1=1.00 kPa, Q2 represents air-flow through the paper at a pressure difference p2=0.25 kPa, and wherein k?0.98 and k?0.8.

Abstract: A system for manufacturing rod-like articles, comprising a machine for manufacturing the rod-like articles or a feeding device for delivering the rod-like articles, a first measuring unit for measuring at least one quality parameter of the manufactured rod-like articles, a device for dividing a stream of the rod-like articles into a first stream, a first transferring device, which receives the first stream of the rod-like articles and transfers this stream as an output stream of the rod-like articles manufacturing system, a second transferring device which transfers the-inspected rod-like article to the output stream of the rod-like articles on the first transferring device.

Abstract: In one embodiment is provided a polymer blend of poly(vinyl acetate) (PVAc) and poly(acrylic acid) (PAA), wherein the poly(vinylacetate) is present in an amount ranging between about 20 wt % and about 80 wt %, and poly(acrylic acid) is present in an amount ranging between about 80 wt % and about 20 wt %, based on the total weight of the blend. In another embodiment is provided a fiber produced from this polymer blend, and which has cells therein. In another embodiment is provided a flavorant release material comprising the porous fiber disclosed herein, and one or more flavorants disposed in a longitudinally extending core within the fiber. In another embodiment is provided a polymer fiber membrane containing a hollow, porous fiber formed from the polymer blend disclosed herein. In another embodiment is provided a filter containing the fiber described herein.

Abstract: A smoking apparatus with wireless communication capability is a device that is used to combust an herbal substance for smoking. The device includes a smoking device and an electronic base that may be tethered to a user's electronic device via a wireless communication module. The smoking device is separable from the electronic base for convenient cleaning. At least one audio-output device allows the device to output audio such as music. An audio-capture device is able to capture incoming audio, allowing telephone calls to be made through the device once the device is tethered to the user's electronic device. At least one user-input device is present on the device to enable the user to input commands. Electrical power to the device's electronic components are provided by a power supply.

Abstract: A cigar holder configured for use in a golf environment is disclosed. The cigar holder comprises a main body configured to receive and hold one or more cigars at one end, and to secure to a surface at an opposing second end. The main body comprises a first generally cylindrical portion and a second generally cylindrical portion orientated in a different direction as compared to the first generally cylindrical portion. The main body may comprise a bend, whereby the second portion extends away from the first portion along a different direction or plane. Positioned at a distal end is an opening. The distal end opening is sized and shaped to receive a smoking device, such as a cigar.

Abstract: A vaporizing apparatus includes a mouthpiece, battery and a reservoir housing an intake tube forming an air passage and vaporizing chamber proximal the battery. The vaporizing chamber also includes an inlet and vaporizing element completing an electric circuit with the battery for heating. A vapor outlet tube extends through the air passage, terminating in the vaporizing chamber adjacent the vaporizing element, and an air intake proximal the mouthpiece allows suction from the mouthpiece to urge air from the air intake through the air passage to join a vaporizable material urged through the inlet in the vaporizing chamber, vaporizing the vaporizable material with vapor exiting the mouthpiece through the vapor outlet tube.

Abstract: An aerosol provision system, such as an electronic cigarette, comprises an aerosol source for generating an aerosol from a source liquid comprising a liquid formulation, for example containing nicotine, is described. The system comprises an air channel arranged between the aerosol source and a mouthpiece opening through which a user inhales the aerosol during use. The air channel is defined by a wall, and at least a portion of an inner surface of the wall is provided with a surface finish to increase the wettability of the surface to the liquid formulation. Increasing the wettability of the air channel can help reduce the likelihood of the aerosol condensing into droplets of the liquid formulation on the walls of the air channel and being drawn into a user's mouth therefrom.

Abstract: An aerosol-generating system is provided, including an aerosol-generating device in cooperation with an aerosol-generating article. The aerosol-generating article includes at least one container housing a nicotine source and at least two seals sealing the at least one container, wherein each seal includes a deformable material. The aerosol-generating device includes an outer housing configured to receive the aerosol-generating article and an elongate piercing member configured to pierce the at least two seals. The elongate piercing member includes a piercing head at a distal end of the elongate piercing member and a hollow shaft portion including at least two apertures. At least one aperture of the at least two apertures is in fluid communication with the at least one container when the aerosol-generating article is received in the aerosol-generating device.