Abstract: The present disclosure relates to a method and a device for filling of sausage sleeves with pasty material through a filling tube, wherein the pasty material is fed in the filling tube through an opening on its rear end in the axial direction. At the end of the filling process, the filling tube is moved back out of its filling position in the axial direction onto an axially arranged closing element, wherein the opening is closed.

Abstract: A contour measurement apparatus and a contour measurement method for measuring a contour of a poultry carcass, and a deboning device for a poultry carcass are provided. The contour measurement apparatus includes: a fixing jig on which the poultry carcass is placed and fixed; a conveyer forming a conveyance path for conveying the fixing jig; a contact element being supported movably in an upper and lower direction within a two-dimensional plane, and being able to be in contact with a measurement target portion of the poultry carcass; an upper and lower direction position sensor for detecting a position of the contact element in the upper and lower direction; a fixing jig position sensor for detecting a position of the fixing jig moving in a conveying direction; and a contour calculation unit for calculating a contour of a surface of the poultry carcass on the two-dimensional plane based on detected values.

Abstract: An apparatus for fruit degreening and method of use. The apparatus may comprise: a plurality of air-permeable fruit storage compartments, a climate control unit configured to maintain temperature and/or humidity inside the apparatus; a gas exchanger configured to hold a quantity of degreening agent and dispense it as necessary, and a fan array including a plurality of centrifugal fans, the fan array configured to direct airflow in a continuous loop between at least the fan array, the plurality of fruit storage compartments, the climate control unit, and the gas exchanger. The fan array may be used to evenly conduct air through either all of the storage compartments or some percentage of them, resulting in generally faster and less risky degreening.

Abstract: Disclosed herein are biopolymer-based coatings and products incorporating such coatings. Related methods and use are also provided.

Abstract: The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.

Abstract: A yogurt maker device comprises an outer shell to house a yogurt vessel that receives milk and a culture container that receives yogurt culture. A processor within the outer shell controls a heating element to boil milk within the yogurt vessel using a temperature sensor as feedback and for maintaining a predefined boiling temperature for a predefined period of boiling time and a stirring device to continuously stir boiling milk within the yogurt vessel while boiling and also while cooling to a cooling predefined temperature until fermentation temperature is reached. The processor also controls a culture container base holding the culture container and having a motor to automatically pour the yogurt culture when the fermentation temperature is reached. Finally, a cooling mechanism automatically provides cooling to contents of the yogurt vessel once fermentation is complete.

Abstract: Ready to drink milk beverage compositions are described comprising creatine and an added protein such as whey protein, which have good creatine shelf life at ambient temperatures.

Abstract: According to some embodiments, a composition includes almond butter, water, almond skin extract, one or more salts, lecithin, one or more hydrocolloids selected from the group consisting of gellan gum, guar gum, locust bean gum, and xanthan gum. The almond skin extract comprises approximately 35% polyphenols.

Abstract: The present invention provides a composition comprising a tea extract or a catechin and a citrus fruit extract or a flavanone or a glycoside thereof.

Abstract: The present invention proposes a method for controlling a roasting process of coffee beans comprises sampling a first batch of coffee beans and a second batch of coffee beans from said coffee beans during roasting (S12; S42); detecting a surface colour of the first batch of coffee beans (S14; S44); grinding the second batch of coffee beans and detecting a powder colour of the second batch of coffee beans after grinding (S16; S46); and controlling the roasting process at least partially based on the detected surface colour of the first batch of coffee beans and the detected powder colour of the second batch of coffee beans (S18; S48). The present invention also provides apparatus using the above described method.

Abstract: A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

Abstract: Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a Maillard reaction in order to advantageously select a predetermined combination of flavors and colors of a finished food confection product or food ingredient.

Abstract: The present invention describes a process wherein a liquid chewing gum is deposited onto a surface to form deposits of a chewing gum product. The individual deposits of chewing gum can then undergo further packaging and wrapping to form a commercially acceptable chewing gum product.

Abstract: The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Abstract: The invention discloses a granular, free-flowing, non-dusting enriched oligopeptide isolate with a narrow, low-molecular-weight distribution derived from legume, seed, grain, marine and other sprouted or un-sprouted plant protein isolates and improved suitability for industrial applications and method for preparing the same. The novel oligopeptide isolate possess fluidity, dispersion, solubility, sensory properties, interaction stability and safety that are consistent and well-suited for applications. The viscosity and clarity of the hydrate are well suited for applications. The product is stable, potent and easily absorbed by the body. The effective method of processing used to produce the oligopeptide isolate includes an ultra-high temperature processing treatment prior to enzymatic hydrolysis, dilution ratio and Brix parameters for hydrolysis and separation, nanofiltration and coupled fluidized bed and spray drying followed by drum drying process.

Abstract: The present invention relates to the use of canthaxanthin and at least one vitamin D metabolite, preferably 25-hydroxy vitamin D3 (25-OH D3), for improving broiler performance. More particularly the invention relates to the use of canthaxanthin and 25-hydroxy vitamin D3 in the manufacture of a feed composition for improving weight gain and carcass ratio.

Abstract: Compositions suitable for oral administration to an animal comprising at least one immune stress-reducing enzyme in an amount effective to decrease the level of positive acute phase protein in an animal, increase the level of negative acute phase protein in an animal, and/or improve animal growth performance is provided, as are methods using such compositions. The compositions include animal feed compositions, liquid compositions other than animal feed, and solid compositions other than animal feed.

Abstract: The present invention relates to the application of beta zeolite in animal feed as a toxin binder. The beta zeolites, which contain 12 membered ring systems with Bronsted and Lewis acidic sites, have high binding efficacy against common toxins present in animal feed. This study aimed to evaluate the binding efficacy of the disclosed H beta zeolite (HBZ) has high binding efficiecy against major mycotoxins such as aflatoxin B1, ochratoxin A (OTA), zearalenone, mycophenolic acid, cyclopiazonic acid, Fumonisin B1, T-2 and patulin.

Abstract: Provided is a method of producing pet food including a granulating process of granulating a raw ingredient mixture to obtain food granules; an oil and fat coating process of charging the food granules into a coating pot and coating the food granules with oils and fats; and a food granule heating process of heating the food granules until the temperature thereof becomes 40° C. to 70° C. and charging the food granules into the coating pot.

Abstract: Liquid beverage concentrates are provided that can be cold filled during packaging while maintaining shelf stability for at least one year at ambient conditions. The concentrates are provided containing very low levels of added acid without buffers and with polyols to increase shelf life to at least one year.

Abstract: The present invention relates to a method for the preparation of an acid dairy drink comprising the steps of: a) providing an aqueous dairy protein composition comprising: —at least 1% by weight casein and/or caseinate; —at least 60% by weight water; —a pH in the range of 5.5 to 8; b) adding a deamidating enzyme to the aqueous dairy protein composition in order to deamidate the casein and/or caseinate to a deamidation ratio of the deamidated casein and/or caseinate of 50% or more is achieved; and c) adjusting the pH of the composition between 4.8 and 5.4. Preferably, the aqueous dairy protein composition is incubated for such a period of time that the iso-electrical point of the deamidated casein or caseinate formed is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. The so obtained drinks are also claimed.

Abstract: A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

Abstract: A system for cooking pieces of protein may include a batter applicator that receives a batter made from high-gluten flour and coats the batter on pieces of protein, a thermoforming packaging machine that receives the pieces of protein coated with the batter from the batter applicator and seals the pieces of protein in plastic pouches, and a heating unit that receives the plastic pouches from the thermoforming packaging machine and cooks the battered protein in the plastic pouches. A method for cooking pieces of protein may include coating a batter made from high-gluten flour on the pieces of protein; sealing the pieces of protein coated with the batter in plastic pouches; and cooking the battered protein in the plastic pouches to make cooked, battered protein pieces in which the batter is tacky after cooking. The cooked protein pieces may be removed from the plastic pouches, breaded, and flash fried.

Abstract: An apparatus (100) for purifying liquid comprises an irradiation chamber (102) upon which are disposed a plurality of UV-LEDs (112) which irradiate a flow (110) of liquid as it passes therethrough; a coolant conduit (104) is disposed about said irradiation chamber (102) and UV-LEDs (112), which conducts a flow (126) of a coolant fluid through it thereby cooling the flow (110) of liquid and the plurality of UV-LEDs (112).

Abstract: A sterilization film is configured to generate atmospheric pressure plasma. The sterilization film includes a flexible dielectric barrier film, upper and lower electrode layers, which are respectively provided on top and bottom surfaces of the dielectric barrier film, and a lower protection layer, which encloses an exposed surface of the lower electrode layer and is formed of a dielectric material. The upper electrode layer includes a thin-plate shaped upper electrode and an upper pad, which is electrically connected to the upper electrode to provide an electrical connection path to an outside. The lower electrode layer includes a lower electrode, which is provided in a porous screen structure with through holes, and a lower pad providing an electrical connection path to the lower electrode. The upper and lower pads are electrically connected to an external power and are used to generate plasma near the porous screen structure.

Abstract: A method for reducing bacterial contamination on a food surface. The method comprises applying to the food surface a quaternary ammonium salt and a methylcellulose. The methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Abstract: A method comprising steps: (a) heating a quantity of water to a boil, wherein the quantity of water contains salt; (b) adding a plurality of elbow macaroni noodles to the quantity of water; (c) draining the quantity of water after a first predetermined amount of time to obtain cooked elbow macaroni noodles; (d) adding butter to the cooked elbow macaroni noodles, wherein the butter is melted and mixed with the cooked elbow macaroni noodles; (e) adding and mixing pepper to the cooked elbow macaroni noodles; (f) cracking two extra large eggs and mixing to the cooked elbow macaroni noodles; (g) adding and mixing heavy whipping cream to the cooked elbow macaroni noodles; (h) adding a cheese blend consisting of 25% extra sharp cheddar cheese, 25% white cheddar cheese, and 50% soft yellow processed cheese, wherein the cheese blend is melted and mixed to the cooked elbow macaroni noodles; and (i) baking the cooked elbow macaroni noodles mixture at a predetermined temperature for a second predetermined amount of time.

Abstract: The present invention relates to a tube-removing machine and method of manufacturing artificial casings by means of said machine, allowing a fast, efficient and automatic cutting of the sections of casing (2) which contain tubes (5), subsequently splicing the remaining casing (2) once said tube (5) is discarded, comprising detection means (10) for detecting the arrival of a tube (5) contained in the casing (2); cutting means (20) for cutting a section of the casing (2) incorporating said tube (5); splicing means (30) for splicing the ends of the cut casing (2); and temporary storage means (40) for storing the casing (2) which allow continually taking in casing (2) in the tube-removing machine (1) during the time used in the cutting and splicing phases, preventing interruptions in the subsequent shirring process.

Abstract: A method enhancing the taste of a food product, which includes the steps of culturing a mycelial liquid tissue culture in a media, collecting a mycelium-free portion of the mycelial liquid tissue culture, e.g., the supernatant fluid of the mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. The mycelial liquid tissue culture may include C. sinensis, and the culture step may be carried out for between about one and sixty days. The food products include non-nutritive sweeteners, alcoholic beverages, teas, coffees, bitter tasting foods such as cranberry, grapefruit, pomegranate, and coconut, as well as dietary supplements, food additives, pharmaceuticals, and nutraceuticals. The present invention also includes compositions of food products in combination with mycelium-free fluids.

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 invention describes stevia compositions that are devoid of or have minimal concentrations of rebaudioside C and/or dulcoside A to decrease the aftertaste associated with stevia compositions.

Abstract: The present invention provides a system for producing a nutritional composition (6), the system comprising (a) a measurement device (3) for determining a level of one or more nutrients in a sample (2) from a subject (7); (b) a controller (4) for calculating a required nutrient intake for the subject (7), wherein the controller (4) is operatively linked to the measurement device (3) and is configured to calculate the required nutrient intake based on the level of the nutrients in the sample (2) from the subject (7); (c) a nutritional dispenser (5) for preparing a personalized nutritional composition (6) comprising a combination of nutrients required by the subject (7); wherein the nutritional dispenser (5) is operatively linked to the controller (4) and is configured to produce the personalized nutritional composition (6) comprising the combination of nutrients based on the required nutrient intake for the subject (7) calculated by the controller (4).

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: Disclosed herein is a nutrient delivery system. The nutrient delivery system includes a pod and a nutritional powder for use in providing a nutritional formula.

Abstract: The present invention relates to a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation.

Abstract: A produce wash system is provided. The produce wash system includes a produce line with a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Abstract: A produce wash system is provided. The produce wash system includes a produce line including a short-term wash device and a rinse transition component followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the short-term wash treatment is rinsed off, and a rinse solution applied by the rinse transition component that rinses the product after the product leaves the short-term wash device and before the product enters the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses any remaining short-term wash treatment from the product. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Abstract: A produce wash system, method, and short-term wash treatment are provided. For example, the produce wash system includes a produce line including a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment is applied using a spray device that creates micrometer sized droplets, and wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

Abstract: The present invention relates to filter material for inclusion in a smoking article, wherein the filter material is in the form of a fibrous tow or a non-woven sheet comprising fine cellulose acetate fibres having a mean diameter of from about 1 ?m to about 15 um. The invention also relates to processes for preparing filter material for inclusion in a smoking article, the filter material comprising fine cellulose acetate fibres having a mean diameter of from about 1 ?m to about 15 ?m. The invention further relates to filters or filter elements comprising the filter material, smoking articles comprising the same, and use of the filter material in smoke filtration.

Abstract: This invention relates to a lyocell material for a tobacco filter and a method of manufacturing the same, and more particularly to a lyocell fiber having a modified cross-section for a tobacco filter, wherein the cross-sectional shape of a monofilament contained in a lyocell fiber is controlled to increase the external surface area of the fiber, after which then crimps are formed, thereby exhibiting properties equal or superior to those of conventional lyocell materials, even when used in a small amount.

Abstract: There is provided a composition for inclusion in a smoking article comprising an ion exchange resin and additive particles comprising an additive on the surface of the ion exchange resin. There is also provided a smoking article filter element comprising this composition, a smoking article comprising this smoking article filter element or this composition. A method of preparing a composition comprising an ion exchange resin and additive particles comprising an additive is also provided, the method comprising the deposition of additive particles onto the ion exchange resin from the solid and/or liquid phase of an aerosol.

Abstract: The present invention relates to a homeopathic agent allowing smokers to quit smoking, method for its production and its use as a medicament in smoking cessation therapy. The agent allowing smokers to quit smoking is characterized in that it is a homeopathic agent and contains tobacco products or the ashes of tobacco products in homeopathic dilutions.

Abstract: An aerosol delivery device includes at least one housing; and contained within the at least one housing, a control component and motion sensor. The control component may control operation of the aerosol delivery device based on a detected flow of air through at least a portion of the at least one housing. The motion sensor may detect a defined motion of the aerosol delivery device that indicates a vulnerability of the aerosol delivery device or a user thereof, with the motion sensor being configured to convert the defined motion to an electrical signal. The control component or motion sensor may recognize the vulnerability and an operation associated with the vulnerability based on the electrical signal, and the control component may control at least one functional element of the aerosol delivery device to perform the operation, which may thereby be performed in response to detection of the vulnerability.

Abstract: An aerosol delivery device includes a housing, a cartridge coupled to the housing, a control component contained within the housing, and a camera system including a digital camera on the housing. The control component is configured to control operation of the aerosol delivery device in response to detection of airflow through at least a portion of the housing or cartridge. The digital camera is configured to capture images of an object or scene in a field of view thereof, with the images being transferrable locally to a memory configured to store the images, or externally to a computing device configured to store or display the images.

Abstract: An inhalation device for inhaling a vaporized substance that includes metering capabilities to inform a user when a particular amount of substance has been consumed. The inhalation device can include a sensor that senses the vaporized substance and a processor that utilizes data from the sensor to meter the amount consumed. The inhalation device can also define a session, which is a time in which a user can consume a particular amount. During the session, a user can start and stop inhaling and resume inhaling. When the user stops inhaling the inhalation device will halt vapor production and will resume production when the user resumes inhaling.

Abstract: An atomization assembly and an electronic cigarette are provided. The atomization assembly configured to combine with a battery assembly to form the electronic cigarette comprises an atomizer and an oil container detachably connected to one end of the atomizer. A smoke outlet configured to discharge atomized smoke is defined on the other end of the atomizer, away from the oil container. The atomizer comprises an atomization sleeve; a heating wire assembly provided in the atomization sleeve, and an oil delivery mechanism inserted in the oil container and configured to deliver the oil to be atomized to the heating wire assembly. The heating wire assembly comprises a liquid delivery element extended along an axial direction of the atomizer, and a heating wire twined around the liquid delivery element.

Abstract: An atomizer and an electronic cigarette. The electronic cigarette includes an electronic cigarette body. Sequentially provided on the electronic cigarette body are a mouthpiece cover, an atomizing component, and a battery component. The mouthpiece cover covers an end surface of the atomizing component. Provided within the atomizing component are an e-liquid storage space used for storing an e-liquid, an atomizing core used for atomizing the e-liquid and electrically connected to the battery component, and a smoke channel used for discharging smoke to the mouthpiece cover and extended along the axis of the atomizing component. At least two smoke outlet gaps in communication with the smoke channel are formed on the end surface of the mouthpiece cover. The smoke outlet gaps are extended from the center of the end surface of the mouthpiece cover towards the periphery of the end surface of the mouthpiece cover.

Abstract: An atomizer and an electronic cigarette comprising the same are provided. The atomizer comprises an atomization sleeve and an atomizer assembly contained in the atomization sleeve, a first filter and a second filter separated from each other are provided successively on one end of the atomizer assembly that is close to the smoking end; the first filter is breathable and is configured to prevent tobacco tar in smoke from exhausting, and the second filter is configured to discharge the smoke filtrated by the first filter; the second filter is made from breathable porous material; and is capable of deforming elastically when subjected to an external force. The first filter filtrates the tobacco tar for the first time; the suction nozzle is replaced by the second filter which may deform elastically; besides, the second filter may not be contaminated by the tobacco tar impurity adsorbed by the first filter.