Abstract: A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea. The method comprises filtering the tea to produce a tea filtrate, adding sugar to the tea filtrate, and then reducing the pH of either the tea or the tea filtrate, and thereby producing a tea syrup.

Abstract: The present invention relates to a tea product and more particularly the present invention relates to a black tea product. According to the present invention there is provided a process for producing a tea product comprises the steps of: a) extracting a leaf tea product comprising both a soluble part and an insoluble part with a solvent; b) separating the insoluble part from the soluble part; c) compacting the insoluble part to obtain a base tea material; d) drying the base tea material to a moisture content of less than 5% by weight. e) contacting the soluble part obtained in step (b) with the dried base tea material; f) further drying the mixture to obtain the tea product.

Abstract: The utility model relates to assembly of flora(s) replica(s) (FIG. 16) comprised of theobroma cacao chocolate either un-sweet or sweetened or seasoned and or any combination and variety of theobroma cacao chocolate. Along with combining edible materials of same or different textures and flavors conjoined and or coated in some way with theobroma cacao chocolate. Once constructed into the flora replica invention lends itself to a wider array of cultures, tastes, social applications and dietary un-segregation. Resulting in overcoming the lack of flavor, economic negativity, and dietary segregation of prior art.

Abstract: The invention provides a sugar composition for use in the manufacture of foodstuffs, said composition comprising a suspension of a fine sugar having a mean particle size of less than 30 microns in glucose syrup. This composition allows for energy efficient production of products including frappe, and methods as well as apparatus used in these methods form further aspects of the invention.

Abstract: Consumer products containing cultivar mint oil selected from the group consisting of ginger mint, blue balsam tea mint, macho mint, julep mint, banana mint, sweet pear mint, lavender mint, spearmint, peppermint and combinations thereof for a new sensory-organoleptic experience. Consumer products include chewing gum, confection, lozenge, edible film, pastilles, dentifrice, toothpaste, mouthwash, mouth spray, tobacco, pharmaceuticals, and edible films.

Abstract: The present disclosure is directed to chewing gum compositions having an improved sweetener release profile. More particularly, the present disclosure relates to chewing gum compositions comprising a combination of high potency sweeteners that includes at least one steviol glycoside and at least one high potency sweetener other than the steviol glycoside that does not demonstrate cross-adaptation with the steviol glycoside. When incorporated into chewing gum compositions, this combination of high potency sweeteners may be used to provide a consistent sweetness profile to the gum for extended periods of chewing.

Abstract: Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

Abstract: The present invention is directed to isolated microorganisms as well as strains and mutants thereof, biomasses, microbial oils, compositions, and cultures; methods of producing the microbial oils, biomasses, and mutants; and methods of using the isolated microorganisms, biomasses, and microbial oils.

Abstract: Provided are fortified beverages, in particular fruit or vegetable juices, enriched with fruit or vegetable fiber in a nutritionally effective amount, and methods of manufacture thereof. In particular, the provided are methods for increasing the percentage of dietary fiber in fruit or vegetable tissue mass added to fruit or vegetable juice, thereby providing a fruit or vegetable juice enriched with fruit or vegetable fiber, the methods including at least one step of washing followed by a step of centrifugation, and excluding steps of drying at elevated temperatures or exposure to any chemical treatment.

Abstract: A method to prepare and dispense a N2 or N2/CO2 gas infused chilled beverage is provided. The gas infused beverage is obtained by mixing a beverage concentrate with N2 or N2/CO2 gas infused water under positive pressure and dispensing the prepared beverage through a slow pour faucet. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N2 or N2/CO2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma.

Abstract: To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage. An unfermented beer-taste beverage provided with good fermentation flavor characteristic of beer can be provided by a method for producing an unfermented beer-taste beverage comprising a step of adding a flavor composition containing a sulfur-containing compound to an unfermented beer-taste beverage to achieve a content of the sulfur-containing compound of 1×102 ppt or more but 1×103 ppt or less.

Abstract: A system for irradiation of grain foods using one or more ultraviolet emitting sources is provided. The system includes an irradiation region in which the grain foods are irradiated by ultraviolet light. The system can include means for moving the grain foods through irradiation region, means for detecting the flow rate of the grain foods moving through irradiation region, and a control system for adjusting power provided to the ultraviolet emitting sources based on the flow rate of the grain foods.

Abstract: Provided herein are a microwave retort system and a process for heating food products using a microwave retort system, such as to pasteurization and/or sterilization temperatures. Food product formulated for treatment in microwave retort processes are also provided. In one aspect, the microwave retort system includes a microwave zone having one or more microwave temperature sections in which a liquid medium is maintained at a temperature below sterilization temperatures during the microwaving process. The processes and systems described herein heat the products to pasteurization or sterilization temperatures while preventing the products, including outer surfaces, reaching a temperature greater than 135 F.

Abstract: A nutritional composition including an oxidizable component and a water-soluble plant extract is provided. The water-soluble plant extract includes rosmarinic acid and has a total phenolic content, such that a ratio of the total phenolic content to the rosmarinic acid is between about 1.1:1 to about 3.5:1. A method of reducing off-flavors and aromas in a nutritional composition having an oxidizable component is also provided.

Abstract: Method and system to prepare and store untreated foods destined for processing and conservation packaging. The system eliminates bacteria from untreated or transformed foods, and includes a degasser, an injector to inject gas or liquid and a cooler. Degassing is carried out after the foods have been gathered together, cut, washed, and optionally treated to neutralize the enzymatic activity, then cooled, before the products are sterilized or pasteurized. The degassing is followed by reinjection of non-condensable neutral gas. During the reinjection of neutral gas which takes place in a liquid form, cooling is imposed on the degassed foods to the vaporization of the neutral gas projected into the enclosure where the foods are confined. All of the operations are directed to the elimination of the non-sporulated microorganisms, which limits the inoculum found in the products when they are stored.

Abstract: A heated air popcorn popper and related methods of popping popcorn in which unpopped kernels are retained in a heating zone and are prevented from being expelled before they have been exposed to a heated air stream for sufficient time to result in popping of the kernels. The popcorn popper can have a popping portion including a retention mechanism capable of moving in response to physical contact with popped kernels that experience a dramatic volumetric increase in size following popping. As the number of popped kernels within the popping portion increases, the level of the popped kernels rises until they physically contact the retention mechanism, whereby the retention mechanism is forced to transition from a covering disposition to an open disposition in which popped kernels are allowed to exit the heating zone.

Abstract: An apparatus for preparing a shelf-stable processed grain product includes a series of heating and cooling stages performed on a processed grain product having a water activity value of about 0.65 or less. A first heating stage takes the grain pieces to a first elevated temperature, which is followed by a first cooling stage. The grain pieces are passed to a second heating stage to reach a second elevated temperature, followed by a second cooling stage. The grain pieces are then passed to a third heating stage, after which they are sufficiently soft and pliable for a final forming stage such as flaking, bumping, puffing, or the like. This allows grain pieces that are suitable for long term storage, but too brittle for final forming, to be softened for final forming without raising the moisture content to a point that is conducive to mold formation or reduced product quality.

Abstract: A micronutrient fortification supplement which may include one or more of the an effective amount of the following: Vitamin A; Vitamin C; Vitamin D3; Vitamin E; Vitamin B1; Vitamin B3; Vitamin B2; Vitamin B6; Vitamin B9; Vitamin B12; Iron; Zinc; Sodium; Potassium; Chloride; Magnesium; Calcium; Phosphorus; Selenium; Iodine; Fluoride; and optionally a flavoring agent, which may be enclosed in the hollow interior of a sachet and which may be in powder form for dispersing over prepared food.

Abstract: Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit.

Abstract: A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and/or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.

Abstract: A process for coloring treated and untreated green olives and their products by the use of water solutions of natural Chlorophyll, Chlorophyllin and Copper Chlorophyllin salts. A procedure for the coloring of green treated and untreated whole olives in, olives without the pit and olive slices by the use of alkaline solution of natural Chlorophyll, Chlorophyllin and Copper Chlorophyllin salts so as to have a product which is a uniformed bright green in color, enriched with Chlorophylls which were removed from the natural olives during the stages of their treatment, fermentation and storage in the tanks. It is a stable product, absolutely natural which one can handle, after this new process, as all the other olives up until now, in the global market.

Abstract: The present disclosure provides sweetener compositions, methods of using these compositions, and foods, beverages, and syrups comprising these compositions. The sweetener composition can comprise a sweetener and a sweetness enhancer. The composition can further comprise at least one supplemental sweetness enhancer and/or a salt.

Abstract: Provided herein are methods of improving the dissolution rate in water of a compound of Formula (F) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5 alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group.

Abstract: Nutritional compositions are provided herein for optimizing fats, carbohydrates, and protein caloric ratios as they relate to balanced nutrition, general health, and muscle performance during exercise and to muscle cell repair and recovery following the cessation of exercise.

Abstract: It is a system for processing produce comprising a plurality of freestanding pucks for carrying items of produce, each puck comprising a base and a spike extending from the base, the spike configured to pierce an item of produce and hold the item in a substantially fixed position relative to the base.

Abstract: The invention features device for grinding and storing herbs and tobacco having a grinder and dispenser that grinds and dispenses the herbs and also holds the herbs and its paraphernalia. The device features storage compartments to hold herb paraphernalia. Release mechanisms such as a push button, slider or aperture allow the herbs to be dispensed directly into rolling paper for immediate use.

Abstract: An apparatus for and a method of manufacturing a crimped web for an aerosol-generating article is provided, including feeding a substantially continuous web to a set of crimping rollers including a first roller and a second roller, each of which is corrugated across at least a portion of a width thereof; and crimping the web by feeding the web between the rollers in a longitudinal direction of the web such that corrugations of the rollers apply a plurality of longitudinally extending and substantially parallel crimp corrugations to the web, wherein pitch values of the corrugations of one or both of the rollers vary across the width thereof such that pitch values of the crimp corrugations vary across a width of the crimped web.

Abstract: A method of extracting volatiles from tobacco material and a method of making a pre-vapor formulation including the volatiles includes heating tobacco material to release volatiles, collecting the extracted volatiles, and combining the volatiles with a pre-vapor formulation.

Abstract: An apparatus for enrobing a product portion can include at least one polymer spray head adapted to create at least one flow of polymeric fibers to produce at least one polymer enrobing zone and a conveyor system adapted to move at least one product portion from at least one position below at least one polymer enrobing zone and to at least one position above at least one polymer enrobing zone to drop each product portion through one or more polymer enrobing zones a plurality times at different orientations to enrobe each product portion with polymeric fibers.

Abstract: A smoking pipe has a a combustion bowl, a mouthpiece, and an inhalation conduit. An inhalation check valve is connected to the inhalation conduit and positioned between the bowl and the mouthpiece, oriented to pass smoke of combustion in one direction from the bowl to the mouthpiece. An exhalation check valve is positioned between the mouthpiece and the atmosphere, and is oriented to pass exhalation in one direction from the mouthpiece to the atmosphere. A body is partially fillable to retain water, and the inhalation conduit passes from the bowl into the body and extends to an upper area inside the body, and then turns to extend towards a lower area inside the body, terminating in an open end. The inhalation conduit has a second portion that has an opening in the upper inner area and extends to the inhalation check valve.

Abstract: A device including a water chamber for filtering smoke or vapor prior to inhalation of the smoke or vapor. The device including a vaporization chamber that contains a substance to be heated or burned. The device including an air flow chamber, herein the air flow chamber connects the vaporization chamber, wherein the air flow chamber is configured to provide a tunnel between an upper edge and a lower edge of the air flow chamber, for passage of air/vapor from an air/vapor entry port to a filtered air exit port for air/vapor at the water chamber, in a snake like manner; wherein the air/vapor entry port is located at a point where the vaporization chamber is joined to the water chamber.

Abstract: According to at least one example embodiment, a controller for an e-vaping device includes a movement sensor configured to detect movement of the e-vaping device and output an output signal based on the movement. The controller includes control circuitry configured to control power supplied to power consuming elements of the e-vaping device based on the output signal.

Abstract: A high powered electronic cigarette machine in which the atomizer vapor output feeds into a compression chamber via forced fan induction. The compression chamber operates via a motor driven piston and is also assisted via an electromagnet. The compressed vapor is released to the end user for inhalation via a switch operating a release valve downstream of the nozzle or mouthpiece and it's release settings are adjustable via a touchscreen control and display interface.

Abstract: An electronic hookah machine featuring high compression and smoke quantity from the processing of electronic cigarette liquid. Juice in the first processing chamber is vaporized and transferred via fan and motor from first chamber, and vacuum from second chamber, into the second chamber. The second chamber contains an electric motor driven compression piston which compresses the drawn smoke able vapor, before user opens the release valve and smoke able vapor is released into hose and nozzle for user to smoke.

Abstract: A method for controlling a vaporizer device may include determining a first temperature, vaporizing an inhalable substance at the first temperature, raising the first temperature by a temperature quantity, wherein a second temperature is a sum of the temperature quantity and the first temperature; and vaporizing the inhalable substance at the second temperature, wherein the temperature quantity is less than 3° C.

Abstract: An electrically operated aerosol-generating system may include a liquid storage portion configured to store a liquid from which aerosol may be generated, an electric heater, a capillary wick extending between the liquid storage portion and the electric heater and configured to convey liquid from the liquid storage portion to the electric heater and electric circuitry connected to the electric heater. The electric circuitry may be configured to: activate the electric heater for a first heating time period in response to an input to vaporize liquid in the capillary wick, activate the electric heater for a second heating time period upon the elapse of a first cooling time period after the first heating time period, record a temperature measurement of the electric heater during the second heating time period, and determine an amount of liquid in the liquid storage portion based on the temperature measurement.

Abstract: An electrically operated aerosol-generating system for receiving a liquid aerosol-forming substrate and a main unit and a cartridge for an electrically operated aerosol-generating system. The aerosol-generating system includes a liquid storage portion configured to hold a liquid aerosol-forming substrate; an aerosol generator configured to receive liquid aerosol-forming substrate from the liquid storage portion; one or more capillary wicks configured to transfer liquid aerosol-forming substrate from the liquid storage portion to the aerosol generator; a tilt sensor configured to sense the orientation of the liquid storage portion; and electric circuitry. The electric circuitry is configured to monitor the orientation of the liquid storage portion as sensed by the tilt sensor and determine depletion of liquid aerosol-forming substrate based on the orientation of the liquid storage portion.

Abstract: An electrically operated aerosol-generating system includes a liquid storage portion configured to hold a liquid aerosol-forming substrate; an aerosol generator configured to receive liquid aerosol-forming substrate from the liquid storage portion; one or more capillary wicks configured to transfer liquid aerosol-forming substrate from the liquid storage portion to the aerosol generator; a first temperature sensor configured to sense the temperature of liquid aerosol-forming substrate held in the liquid storage portion; and electric circuitry. The electric circuitry is configured to monitor the temperature of the liquid aerosol-forming substrate held in the liquid storage portion as sensed by the first temperature sensor and determine depletion of liquid aerosol-forming substrate based on the temperature of the liquid aerosol-forming substrate.

Abstract: An electronic cigarette device having a disposable tank are described. The disposable tank may have a sealed liquid chamber, an atomizer element and a tank well. An electronic cigarette device, comprising: a housing having a power source; a disposable tank capable of holding an electronic cigarette liquid; the housing having a tank receptacle into which the disposable tank is removable attachable; and a connection mechanism that is part of the disposable tank and the tank receptacle that securely connects the disposable tank to the tank receptacle and provides power from the housing to the disposable tank.

Abstract: An infant calming/sleep-aid device is provided that includes a sleep sack into which an infant can be placed, the sleep sack having an upper portion and a lower portion, the upper portion adapted to enclose the infant's torso and arms, the lower portion adapted to enclose the infant's hips, legs, and feet, wherein the upper portion of the sleep sack is wider than the lower portion to allow for infant to be swaddled while wearing a sleeper garment.

Abstract: The invention relates to a brassiere (1) with reinforced support adapted for practicing sports and in particular of the type comprising a front part (2a) comprising two cups (3) for covering the bust (4) of a user (5), a dorsal fixation band (6) which is basically connected to the outer edge (7) of each of the cups (3), and a pair of straps (8) for running over the shoulders (9) of the user (5), which brassiere (1) is characterized in that the front part (2) comprises at least: a central anchoring structure (10) to which the straps (8) are attached and towards which these straps (8) converge; a lower support band (11) extending under the cups (3) approximately from an outer edge (7) to the other edge of these cups (3), a central support band (12) extending between the cups (3) from the lower support band (11) toward the central anchoring structure (10); and two lateral support bands (13) extending laterally from the side of the outer edges (7) of the cups (3) at least from the lower support band (11) to the c

Abstract: A variety of body supports are disclosed for supporting a body portion, for example, for supporting a chest in a donned configuration. In some examples, the body support includes a first support panel having one or more first tongues projecting outwardly therefrom, a second support panel having one or more second tongues projecting outwardly therefrom, a connecting section, joining the first support panel to said second support panel in longitudinal spaced relationship along an imaginary longitudinal mid-line of the body support, the first tongue and the second tongue being on opposite transverse sides of a mid-line of the body support, a first fastener and a second fastener. The body support may further include a doffed configuration in which the first support panel and the second support panel are non-contiguous with respect to one another.

Abstract: This invention is an athletic jersey of manufacture, modification or alteration that is able to be literally torn open, exposing a light weight easily replaceable insert, giving the complete visual and auditory appearance of being ripped apart and unrepairable, but can be reassembled to appear as a normal athletic jersey.

Abstract: An article of apparel with grasp-resistant panels includes a multilayer textile having a first fabric layer possessing a first elongation value bonded to a second fabric layer possessing a second elongation value, where the second elongation value is less than the first elongation value. In an embodiment, the first fabric layer is a stretch knit and the second fabric layer is a non-stretch woven. The second fabric layer is discontinuous, defining a plurality of panels spaced along the first fabric layer. The article of apparel selectively stretches, expanding along non-paneled areas. With this configuration, the article of apparel fits onto multiple body types, providing full range of motion while inhibiting the grasping and holding of the apparel by a non-wearer.

Abstract: The technology described herein relates to breathable, vented, and insulating garments. More particularly, the technology described herein relates to articles with a plurality of interconnected chambers that are configured to retain a thermally insulating fill material such as down or synthetic fibers. The plurality of interconnected chambers are formed between at least two layers of material and between a plurality of seams. The plurality of seams are configured to join the at least two layers of material together. In one aspect, each seam of the plurality of seams is angularly oriented with respect to an adjacent or neighboring seam of the plurality of seams. One or more openings or perforations may be formed on one or more seams of the plurality of seams forming the plurality of interconnected chambers. The one or more openings may achieve evaporation of moisture and/or air transfer from an interior environment of the garment to an exterior environment.

Abstract: A swimming garment formed from a stretchable elasticated fabric that, in use, covers at least part of the wearer's thighs, hips and glutes. The garment includes at least two tension bands that have a higher modulus of elasticity than adjacent regions of the stretchable elasticated fabric so that, in use, the tension bands offer greater resistance to stretch than the adjacent regions. A first one of said tension bands follows a path that extends along the outside of a left thigh region of the garment to a left hip region of the garment and inwardly from the left hip region across a left upper glute region of the garment towards a mid-line of the garment. A second one of said tension bands follows a path that extends along the outside of a right thigh region of the garment to a right hip region of the garment and inwardly from the right hip region across a right upper glute region of the garment towards a mid-line of the garment.

Abstract: An article, garment and method protect a user's coccyx. Articles include: a core member constructed of an elastic composite, the core member including a upper lobe and a lower lobe, the core member further having an outer face, an inner face and a thickness between the outer face and the inner face; an arched outer shell attached to the outer face of the core member, the outer shell having a thickness less than the thickness of the core member, the outer shell biasing the core member toward an arched configuration; and a layer of resilient material attached to the inner face of the core member.

Abstract: A garment for use in a health care facility that includes: a shirt, where the shirt includes a plurality of hook and loop connectors along the seams and the shirt is adapted to provide uniform covering of the chest and back areas of a user; and a pair of trousers, where the pair of trousers include a plurality of hook and loop connectors along the seams. The garment also includes a gown with plurality of hook and loop connectors along the seams and the gown is adapted to provide uniform covering of the chest, back and genital areas of a user.

Abstract: A glove comprises a first portion formed of a first flexible material and worn on a hand of a user except for the thumb of the hand and an underside portion of the thumb, a second portion formed of a second flexible material and worn on an upper portion of the thumb, and a third portion connecting the first portion with the second portion, formed of a third flexible material, and worn on a lower portion and the underside portion of the thumb, wherein the first portion, the second portion, and the third portion are aligned on substantially the same surface or level when spread or stretched.

Abstract: The present invention is directed to a system and methods by which a garment may be accessorized. Preferred embodiments of the present invention include one or more mountable accessorizing apparatus which may be shaped and/or shapeable to form one or more mounting surfaces for mounting the mountable accessorizing apparatus on the garment and to provide one or more display components which may be viewable for accessorizing the garment. Some embodiments may include attachment components which facilitate mounting the one or more mountable accessorizing apparatus on the garment. Attachment components may include friction pads, magnets, pressure-sensitive adhesive, and/or hooks. The one or more display components may be viewable to accessorize the garment such as through color, pattern, and/or texture. In some embodiments, the system may include one or more supplemental modules which may supplement mounting and/or accessorizing.