Abstract: An aqueous dispersion of octylisothiazolinone (“OIT”) has been found to be useful for delivering OIT to wood for protecting the wood from fungal discoloration. The OIT dispersion can be applied to the wood to develop a protective barrier of relatively preservative at or near the exterior surface of the wood piece.

Abstract: The present invention relates to a method of controlling weeds in a crop field, the method including treating the crop field with crystal of flumioxazin described in the specification, before sowing or planting, at the same time of sowing or planting, or after sowing or planting crop seeds or vegetative organs such as tubers, bulbs, or stem fragments which are treated with one or more compounds selected from the following group B; Group B: neonicotinoid type compounds, diamide type compounds, carbamate type compounds, organic phosphorous type compounds, biological nematicidal compounds, other insecticidal compounds and nematicidal compounds, azole type compounds, strobilurin type compounds, metalaxyl type compounds, SDHI compounds, and other fungicidal compounds and plant growth regulators. According to the method of controlling pests of the present invention, weeds in clop fields can be efficiently controlled.

Abstract: Disclosed are an antiviral composition, a composition for controlling plant viruses, and a method for controlling plant viruses using the composition. Trichodermin or Trichoderminol which is a tricothecene-based compound and is isolated from Trichoderma albolutescenes strain has antiviral activities against various plant viruses and is thus suitable for controlling plant viruses. This description can facilitate mass production of an active component derived from natural products, provide environment-friendly antifungal agents, which do not harm plants, using safe materials, and be variously utilized in agricultural fields, for example, such as production of high-value crops.

Abstract: The present application relates to novel bicyclic compounds, to compositions comprising these compounds, to their use for controlling animal pests and to processes and intermediates for their preparation.

Abstract: Described are antimicrobial polymer products made from mixtures of antimicrobial organometallic additives dispersed throughout a polymer host matrix.

Abstract: An antimicrobial composition includes benzalkonium chloride in an amount of 0.06% w/w to 0.19% w/w and cocamidopropyl PG-dimonium chloride phosphate in an amount of 0.6% w/w to 1.9% w/w. The composition also includes propylene glycol in an amount of 0.4% w/w to 1.2% w/w and triethylene glycol in an amount of 0.1% w/w to 0.3% w/w. A polysorbate is included in an amount of 0.02% w/w to 0.08% w/w and water in an amount of 96.0% w/w to 99.0% w/w.

Abstract: The invention relates to a composition comprising a) the active agrochemical ingredient glufosinate, b) optionally one or more further active agrochemical ingredients, c) one or more N-alkylglucamides of the formula (I) where R1 is a linear or branched alkyl group having 5 to 9 carbon atoms, and R2 is an alkyl group having 1 to 3 carbon atoms, d) one or more di- or trihydric alcohol cosolvents, e) optionally one or more nitrogen-containing salts and/or urea, f) optionally one or more surfactants, g) optionally one or more further customary formulating assistants, and h) water. The compositions of the invention are low-foaming aqueous formulations of active agrochemical ingredients which are of high activity, which are distinguished by a very advantageous toxicological and environmental profile, and which exhibit high storage stability in conjunction with uniform and high biological activity.

Abstract: Plant-protective compositions comprising lysozyme and methods of their use are provided. Lysozyme is a naturally-derived material forming a desirable non-toxic barrier that eliminates various plant pests and may promoting plant growth. Formulations are provided, which may include carriers, inert ingredients and formulation components, and/or active ingredients. Methods of protecting a plant, plant part, seed, or site where plants are to be grown from a pest using the compositions are also provided. Exemplary plants include those of the Cannabis genus.

Abstract: The present invention relates to a composition comprising at least one biological control agent selected from the group consisting of Paecilomyces lilacinus strain 251 (AGAL No. 89/030550) and Coniothyrium minitans CON/M/91-08 (DSM 9660) and/or a mutant of these strains having all the identifying characteristics of the respective strain, and/or at least one metabolite produced by the respective strain that exhibits activity against nematodes, insects and/or phytopathogens, and at least and at least one further biological control agent (II) which is selected from the group consisting of bacteria in a synergistically effective amount. Furthermore, the present invention relates to a kit of parts comprising said composition and the use of said composition.

Abstract: Baking papers suitable for a wide range of baked goods have a non-stick coating prepared by coating a suitable substrate with an aqueous coating composition comprising an EVA copolymer dispersion and a hydrosilylation curing silicone emulsion, wherein the EVA copolymer dispersion has an EVA copolymer particle size of less than 500 nm and is surfactant-stabilized.

Abstract: A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

Abstract: A method of making a starch based food product selected from baked goods, breads, cakes, cereals, pasta, and pastries, and having 1 to 3.25 calories per gram, on a dry weight basis. The method comprises the step of mixing a type IV resistant starch with ingredients of the food product (optionally with flavor enhancers which do not raise the calories above 3.25 calories per gram), in a sufficient amount wherein a total dietary fiber content of the prepared food product, arising from the type IV resistant starch, comprises 14-60% of the prepared food product, by weight, after subsequent preparing of the prepared food product at the temperature of at least 100° C. The food product is prepared for consumption at the temperature of at least 100° C.

Abstract: The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.

Abstract: A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

Abstract: A bread product includes a first portion having a first inner surface. A second portion has a second inner surface. Any one of the first inner surface and the second inner surface defines spaced-apart pockets. The spaced-apart pockets are configured to receive, at least in part, and retain, at least in part, a condiment therein.

Abstract: A fish stunning apparatus comprises a fish feed-in device, a fish receiving space, which is loadable with fish in the head first position, a fish positioning means, which engages on the fish head and, for the purpose of stunning the fish, defines a releasable temporary stop position of the fish, said apparatus also comprises a stunning means for acting on the fish head, a trigger device for determining the stop position and for activating the stunning means, and further comprises a control device for controlling operation. Locations on the fish head which come to rest in the fish receiving space), depending on the size of the head and/or body of the fish, should be positioned optimally for the purpose of stunning.

Abstract: An apparatus and method for creating a venturi effect in a food product molding machine. The venturi effect accelerates food product in order to cause the product to be stretched aligning the fibers of the product.

Abstract: A chitterling cleaner. The chitterling cleaner includes a knife having a curved handle section and a body extending therefrom. A lower edge of the body has a track thereon. A blade having a slot for receiving the track is removably securable to the body via a friction fit. In one embodiment, the blade includes a plurality of serrated teeth thereon. The slot and track can be composed of magnetic materials to ensure a strong connection when the blade is secured to the knife body. The chitterling cleaner is used to scrape unwanted particles and debris from a chitterling prior to cooking.

Abstract: The Wash Away Fillet Tool is a new cutting board utensil designed primarily to be used to fillet fish; although, it could be used for other similar jobs. The design is a straightforward improvement of the cutting board which makes the job of filleting fish safer, cleaner, and faster. A water chamber attached to a cutting board is the key part. The water chamber permits water to flow across the working surface of the fillet tool. The flow of water washes undesirable waste material off of the fillet tool keeping the hands and knife free of fish slime. I fillet a lot of fish and my Wash Away Fillet Tool is so effective that I never fillet a fish without using it.

Abstract: Implementations of a vertical smoker and cooker for food are provided. In some implementations, the vertical smoker and cooker may be configured to cook and smoke food using charcoal briquettes and wood chips while maintaining a constant cooking temperature within the cooking chamber. In some implementations, the vertical smoker and cooker may be configured to protect the contents of the cooking chamber from direct exposure to the radiant heat coming from the fire box and prevent meat drippings from falling into the fire box. In some implementations, the vertical smoker and cooker may comprise a housing having an interior cooking chamber accessible through a first door, and a fire box chamber accessible through a second door, and an array of drip guides positioned between the cooking chamber and the fire box chamber.

Abstract: A method for preserving cooking oil comprises contacting the oil with oil-permeable cementious material in the form of either stand-alone blocks, pellets, granules, or balls and which has been hydraulically hardened from a paste comprising (a) >50 wt % of (i) white OPC clinker, (ii) white OPC or (iii) a mixture of white OPC clinker and white OPC, and (b) optionally further ingredients selected from silica, titania, lime, calcium sulphate, hydrated alumina, natural feldspars, diatomaceous earth, Na and Ca forms of natural and synthetic zeolites, clays, pillared clays, activated clays/earths, silicate minerals selected from calcium silicate, magnesium silicate, aluminium silicate, agalmatolite, amphiboles, attapulgite, granite porphyry, kaolinite, porphyry, rhyolite, talc and wollastonite, wherein the porosity of the cementious material is 30-55%.

Abstract: The subject matter herein generally relates to materials and methods for producing three-dimensional colored shapes within clear gelatin. According to preferred embodiments, the tools and methods of the present invention are used for making edible gelatin art.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: Chewing gum including a liquid center, a chewy layer surrounding the liquid center, and a coating surrounding the chewy layer. The liquid center includes a nanozome encapsulated dose of a cannabinoid such as cannabidiol of approximately 1-30 mg. The nanozome is preferably a phospholipid such as a Phosphatidyl Choline. In another embodiment the nanozome is unsaturated Phosphatidyl Choline to improve bioavailability of the cannabidiol, or other cannabinoid.

Abstract: The invention relates to a coating cutting tool for frozen confection comprising a frame defining a product void for receiving a product at least partly coated, a set of side knives comprising at least two knives mounted on the frame opposite of the product the void, wherein the knives are fixed on the frame. The invention also relates to a method for cutting the coating comprising softening the coating to allow cutting of the coating and holding the product so that sufficient pressure can be exerted during cutting.

Abstract: Biological waste such as food, organic or other biologically-derived waste is converted into shelf-stable and health-safe invertebrate feed. The method for converting includes pre-treating waste by fragmenting, reducing microbial contaminants, optionally amending with components that optimize fermentation, inoculating with microorganisms and mixing. Fermentation takes place in a bioreactor and produces fermentation leachate and solid fermentate. In the post-treatment steps, the solid fermentate is separated from the fermentation leachate. The solid fermentate is ground, dewatered and milled. The solid fermentate can be used as an invertebrate feed with or without further processing.

Abstract: The present invention relates to a beverage composition containing a ginseng powder. More specifically, the present invention provides a ginseng powder-containing beverage composition and a method for preparing the same, wherein the beverage composition is capable of improving powder precipitation and layer separation using a natural stabilizer and a natural emulsifier, containing particular compositions, without using a synthetic stabilizer and a synthetic emulsifier.

Abstract: The invention concerns a zinc enriched drinking water composition to be packed in a lightweight container having wall width being locally below 150???, said zinc enriched drinking water being based on a water matrix comprising drinking water to which are added minerals: —calcium in a range from 0 to 400 mg/l; —magnesium in a range from 0 to 300 mg/l; —zinc in a range from 2 to 25 mg/l; and —sodium in a range from 0 to 300 mg/l and in which the amount of bicarbonates in the water matrix does not exceed 10 mg/l. The invention also relates to a packaged zinc enriched drinking water composition ant to a method for preparing such a composition and such packaged water composition.

Abstract: In a device for infusing a gas from a gas source into a liquid beverage, a beverage container defines an interior for holding the liquid beverage therein. A venturi mixing device has a liquid inlet port in fluid communication with the beverage container, a gas inlet port in fluid communication with the gas source and a discharge port. The venturi mixing device is configured to infuse the gas received from the gas source into liquid beverage received from the beverage container. A faucet is in fluid communication with the discharge port of the venturi mixing device and is configured to dispense the liquid beverage infused with the gas.

Abstract: This invention aims to decrease the microbial load in liquid food and, at the same time, to reduce the enzyme content in said liquid, in addition to being conducted under temperatures ranging from 6° C. to 50° C. The process works in the following way: The process starts with gasifying the liquid food with pure nitrogen or a nitrogen-carbon dioxide mixture, compressing the gasified liquid to pressure between 250 bar to 500 bar, holding the pressure for at least 300 seconds, then giving an instantaneous decompression. Nitrogen with a carbon content between 1% and 10% may be used to lower the liquids' enzyme content.

Abstract: A method for cooking a batch of chicken pieces is disclosed including the steps of: (1) providing a plurality of chicken pieces at about 40° F., (2) submerging the plurality of chicken pieces in a first heated water bath until a portion of the outer surface of the chicken pieces is denatured, (3) placing the plurality of opaque chicken pieces into a flexible pouch; (4) applying vacuum to the flexible pouch and sealing the pouch to form a sealed container, and (5) submerging the sealed container in a second heated water bath at a temperature of from about 135° F. to about 195° F. for an effective period of time to fully cook the chicken pieces.

Abstract: A composite material for food contact applications includes an absorbent layer and a non-absorbent layer, the absorbent layer having a textured surface for absorbing and trapping liquids, for example, oil, grease, or water, and the non-absorbent layer having an oleophobic surface that acts as an oil and grease specific liquid barrier. The material further includes one or more lamination layers. The lamination layer acts as a general liquid barrier between the absorbent layer and non-absorbent layer. This additional liquid barrier enhances the liquid repelling effect of the non-absorbent layer to more effectively trap liquids in the absorbent layer, thereby preventing liquids from seeping through the material onto an external surface.

Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Abstract: Method of manufacturing puffed rice for an instant food product. The method includes subjecting rice that is boiled or steamed to first drying by blowing air, at a temperature of 100 degrees C. or lower, onto the rice until the rice is dried to a moisture content of between 20 mass percent and 30 mass percent. After the first drying, the rice is pressed and flattened. After the pressing and flattening, subjecting the rice to second drying performed by ventilation at a temperature of 100 degrees C. or lower until the rice has a specific gravity of between 0.55 g/mL and 0.7 g/mL. After the second drying, subjecting the rice to puffing and drying at a temperature of between 130 degrees C. and 160 degrees C. by directing an air stream onto the rice, said air stream having an air velocity of between 40 m/s and 92 m/s.

Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Abstract: An egg separating apparatus for use in separating an egg white and an egg yolk when cracking a raw egg. More particularly, a cooking and/or baking apparatus for use in being able to concurrently separate a plurality of egg whites and a plurality of egg yolks at a relatively fast pace, thus saving a user valuable time. More particularly still, a relatively light weight and manageable kitchen apparatus for use in efficiently and effectively separating multiple egg whites and multiple egg yolks at once.

Abstract: [Problem] There exists a need for salt-free/sugar-free Rosaceae fruits, such as apricots and plums, extracts thereof, and products utilizing these, that have good storage properties. [Solution] By bringing about self-digestion of fruit at 65° C. or below, preferably at 45 to 60° C., the organic acid concentration is improved, and solubilization of pectin is promoted, making possible the manufacture of salt-free self-digested fruits and extracts thereof having good physical properties and storage properties, as well as making possible the manufacture of salt-free processed food products, cosmetics, or fermented food products, utilizing salt-free seasonings containing comparable concentrations of pectin and organic acids, or these salt-free self-digested fruits and salt-free self-digested fruit extracts.

Abstract: The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

Abstract: This application relates to the method of stuffing nuts with food substances, with or without the use of a sticky binder and the product thereof formed into bite-sized, open-faced or closed sandwich shapes. In certain embodiments, the stuffed nut snack food product is coated in sauce, candy, yogurt, nut butter, chocolate or combinations thereof.

Abstract: The invention relates to new types of modulators of the cold menthol receptor TRPM8, to methods of modulating the TRPM8 receptor using these modulators; and in particular the use of the modulators for inducing a sensation of coldness; and also the articles and compositions produced using these modulators.

Abstract: The invention relates to substance mixtures which contain (a) sodium carboxymethyl cellulose and (b) at least one bitter principle selected from the group consisting of xanthines, phenolic glycosides, flavanoid glycosides, hydrolysable or non-hydrolysable tannins, flavones and the glycosides thereof, caffeic acid and the esters thereof, terpenoid bitter principles, catechin, epicatechin, epigallocatechin, gallocatechin, gallocatechin-3-gallate, leucine, isoleucine, valine, tryptophan and phenylalanine, protein hydrolysates, peptides and metal salts and their mixtures, and optionally (c) dextrins, with the proviso that the components (a) and (b) are in the weight ratio of from 1:1 to 1:1,000.

Abstract: The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

Abstract: A system 400 for obtaining a substance from a commodity has a first apparatus 420 with first 422 and second 424 openings, a device 426 for moving the commodity through the first apparatus, and at least one blade 428 for shearing the commodity. The at least one blade 428 is positioned between the first opening 422 and the second opening 424. A second apparatus 440 has a first opening 442 and a second opening 444, with the first opening 442 being fluidly connected to the second opening 424 of the first apparatus 420. The second apparatus 440 includes a device 446 for moving the sheared commodity from the second apparatus first opening 442 to the second opening 444. A third apparatus 460 obtains the substance from the sheared commodity, including a separator 460 having a first opening 462 fluidly connected to the second opening 444 of the second apparatus 440.

Abstract: A pellet-coated food product and method of making the food product. In a first aspect, the invention provides a method comprising the steps: extruding an extruder feed stream to provide an extrudate; pelletizing the extrudate to provide extruded pellets; drying the pellets to provide dried pellets; providing at least a portion of an outer surface of a substrate with an adhesive to provide an adhesive substrate; applying at least a portion of the pellets to the outer surface of the substrate to provide a pellet-coated food product comprising the substrate and the pellets; and freezing the food product. In a second aspect, the invention provides a frozen, pellet-coated food product. The food product comprises a substrate comprising an outer surface and a substrate coating adhered to the outer surface of the substrate. The substrate coating comprises pellets, for example unexpanded pellets.

Abstract: In one aspect, the present disclosure relates to decorating and printing of an edible design on a printable base media based on a user selected image. A central control device may provide, to a remote computing device, a graphical user interface for reviewing images, receive, from the remote computing device via the graphical user interface, selection of an image, generate print data based on the selected image, and transmit the print data to the remote computing device for printing with an edible media printer equipped with edible ink.

Abstract: The invention provides protease genes which are regulated in a specific manner during curing of tobacco plants material and which affect the flavour of cured tobacco.

Abstract: A system and method for using a plurality of micro-beads that possess multiple flavor layers to provide a user of a smoking article a plurality of flavors that change as the flavor layers are exhausted throughout the smoking experience. When an aerosol flows over the plurality of micro-beads, the outermost flavor layer of each respective micro-bead mixes with the drawn in aerosol and is brought to the user to create a distinct, but flavor layer specific, aerosol. Further provided is the individual micro-bead compartment being attached to a reservoir of liquid that is able to be heated, vaporized, and moved through the compartment.

Abstract: A method of producing filter tips for cigarettes, each of which comprises two portions of filter material arranged on opposite ends of a portion of granular material; the first portion of filter material is wrapped in a sheet so as to obtain an intermediate element having a substantially tubular shape and an open end; the granular material and the second portion of filter material are then inserted through the open end, while the intermediate element is kept vertical with the open end facing upwards; in this way it is possible to obtain high quality filter tips at high speed.

Abstract: A tow band (TB) for use in a cigarette filter is a tow band in which a plurality of filaments (F) made of cellulose acetate fibers are bundled together and crimped. In the tow band, a filament denier is not less than 6.0 and not more than 11.0, a total denier is not less than 5,000 and not more than 15,000, and a Cv value of the number of crimps of the tow band is not more than 4%.

Abstract: The invention includes a puck unit that can be included in a hookah bowl system or a hookah water pipe assembly. The puck unit is configured to receive a tobacco-like consumable product for use in a hookah assembly. The puck unit comprises a puck base that at least partially defines a cavity that is configured to receive a tobacco-like consumable product. The puck unit further comprises a puck lid releasably attached to the puck base. The puck lid defines an upper surface that partially defines the cavity when the puck lid is attached to the puck base.