Abstract: Stabilized oils including an edible oil and an antioxidant composition comprising c?-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

Abstract: Disclosed is a vacuum roaster including a chamber, a door cap formed on one side of the chamber so as to be opened or closed, a vacuum cap formed on an opposite side of the chamber, a basket spaced apart from an inner circumferential surface of the chamber, and including a basket door that is opened or closed for introduction and discharge of an object to be processed, a vacuum adjustment device for adjusting a vacuum state inside the chamber, a drive motor connected to the basket via a shaft for rotating the basket, and a heater provided inside the chamber so as to be spaced apart from the basket.

Abstract: Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.

Abstract: Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.

Abstract: The present invention discloses a 3D food printer, which comprises a large hopper in a print head with a cooling system, so as to store and supply a large amount of a food material and print reliably at a high ambient temperature, and an automatic conveying system for printed products, so as to automatically output the food product after printing it, and then proceed with the next one. These features make the printer more effective, easier to operate, and in line with the requirements of food hygiene.

Abstract: COMPOSITION FOR PRODUCING CHEWING GUM with relaxing properties, which, apart from chewing gum made with polyvinyl acetate, xanthan gum or Sapodilla tree sap, also contains at least tryptophan and optionally also melatonin and/or lemon balm and/or valerian in which the preferred embodiment includes the following ingredients in the indicated proportions: Tryptophan 3.3333% Melatonin 0.0667% Lemon balm 1.6667% Valerian 6.6667% Spearmint aroma ???2% Absorcyl ??0.5% Magnesium stearate ???2% Magnesium oxide ?6.25% Powdered stevia 0.3333% Chewing gum 77.

Abstract: An ice cream production apparatus comprises a control unit, a freezer, a freezer outlet pump and a piping system provided from the freezer to one or more ice cream outlet nozzles downstream the freezer, can assume at least two operational modes. The first operational mode is a production mode. The second operational mode is a pre-production mode comprising the steps of freezing the ice cream in the freezer such that the ice cream obtains a pre-production viscosity value being equal to or higher than a production viscosity value, and pumping the frozen ice cream into the piping system at a pre-production outlet flow being smaller than a production outlet flow. The pre-production mode is used for cooling the piping system and the ice cream outlet nozzles before operating the ice cream production apparatus in the production mode.

Abstract: A machine for making liquid or semi-liquid products comprises: a first container adapted to contain a first liquid or semi-liquid basic product; a first stirrer, mounted inside the first container; a second container connected to the first container to receive therefrom the first liquid or semi-liquid basic product; a pipe connecting the first container to the second container; a second stirrer, mounted inside the second container; a pump, having a first inlet duct, connected to the first container in order to draw the first liquid or semi-liquid basic product, a second, air inlet duct, and an outlet connected to the connecting pipe, the pump being also configured to mix the first liquid or semi-liquid basic product with air by compression.

Abstract: A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

Abstract: The present invention relates to a method for separating at least one soluble protein fraction from an aggregated casein-containing material, the method comprises the steps of: (i) providing the aggregated casein-containing material; (ii) Contacting the aggregated casein-containing material with a chromatographic support allowing one or more soluble protein(s) present in the aggregated casein-containing material to be retained by the chromatographic support; (iii) Obtaining a permeate fraction from the chromatographic support comprising aggregated casein; (iv) Optionally washing the chromatographic support; (v) Subjecting the chromatographic support to at least one elution buffer obtaining at least one soluble protein fraction from the chromatographic support; and wherein the chromatographic support comprises one or more mixed-mode ligands capable of binding the soluble proteins from the aggregated casein-containing material.

Abstract: The present invention uses natural materials, namely corn protein concentrates, as bead materials, providing a greener solution to synthetic beads. The present invention further eliminates the need for solvents and other potentially environmentally dangerous chemicals by producing the beads directly from a corn protein concentrate cake.

Abstract: According to the invention, it was found that, surprisingly, a feedstuff having a very high abrasion resistance and very high water stability can be obtained when a PUFA-containing biomass having a high sulphate content is used for producing the feedstuff.

Abstract: According to the invention, it was found that culturing of PUFA-producing cells in a content of sulphate makes it possible to obtain a biomass having high cell stability and thus PUFAs protected against oxidation in a sustained manner, which biomass can in addition be advantageously further processed into a feedstuff.

Abstract: The presently disclosed subject matter provides refusal-based methods of establishing a cat or dog food preference, which can include methods of selecting a preferred cat or dog food among multiple foods as well as methods of determining palatability. The methods can include presenting a cat or dog with one or more small samples of a test food and observing for refusal behavior, which can include refusing to eat a food sample. Higher numbers of instances of refusal of a particular food can be correlated with lower palatability.

Abstract: An extruded, pressed or particulate fish feed is described. Also described is a method for reduction of the content of undesired nutrients in water discharged from a fish farm, and a process for increasing the mechanical strength or shear resistance of faeces from fish in a fish farm.

Abstract: Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.

Abstract: Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a smoky odor, a different off odor, microbes, or combinations of any thereof. Systems for reducing contaminants in cocoa beans are also disclosed.

Abstract: The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

Abstract: There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

Abstract: A defrosting tray includes a metal substrate, a thermal conductive ceramic coating formed on the top surface of the metal substrate, and an inorganic nanocoating formed on a top surface of the thermal conductive ceramic coating. The thermal conductive ceramic coating is configured to enhance a heat transfer capability of the metal substrate. In particular, the first ceramic coating and the first inorganic nanocoating together define a defrosting surface with sub-micron pyramidal arrays.

Abstract: Implementations of a meat flavor injector are provided. In some implementations, the meat flavor injector comprises a container having an outer surface defining an open enclosure for holding content placed in the container, a lid configured to cover the open enclosure, and a plurality of hollow projections extending from the container wherein each of the hollow elongated projections comprises a proximal end and a distal end with an opening extending from the proximal end to the distal end and wherein distal of ends of the hollow elongated projections are pointed.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: The present invention relates to a flavor system comprised of plant-derived sweeteners, including from Stevia rebaudiana and Thaumatococcus danielli, that when added to a mixture of L-Tyrosine, Acetyl-L-Carnitine, Alpha GPC, Huperzia Serrate PE, Phosphatidylserine, Vinpocetine, Vitamin B-12, Vitamin B-9, and Caffeine Anhydrous, neutralizes the bitterness of said mixture in aqueous form.

Abstract: This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

Abstract: Spray dried nutritional powders include soluble calcium, protein, and at least one of a soluble citrate, a soluble phosphate, and combinations thereof as at least one chelating agent. At least a portion of the soluble calcium is calcium HMB. At least a portion of the protein is soluble protein. The spray dried nutritional powders have a weight ratio of soluble calcium binding capacity to total soluble calcium of from about 2.3:1 to about 12:1. The calcium HMB, the at least one chelating agent, and the protein are spray dried together.

Abstract: Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The fungi can include Pleurotus ostreatus, Pleurotus eryngii, Lepista nuda, Hericium erinaceus, Lentinula edodes, Agaricus blazeii, Laetiporus sulfureus and combinations thereof. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

Abstract: This invention relates to an age-tailored nutritional composition system comprising an adaptive level of human milk oligosaccharides (HMOS) and a method for preparing said system. The age-tailored nutritional composition system comprises at least two nutritional compositions for infants of a certain age, which differ from each other in the amount of HMOs present therein. It is specifically adapted to the evolving nutritional needs of infants from their birth to the end of the breast feeding period.

Abstract: The present disclosure is directed to a container including a first section, a second section and a ridge formed of a plurality of bollards projecting from one of the first or second section. The container including a plurality of receptacles formed by the orientation of the bollards with respect to each other.

Abstract: A tobacco substitute, in particular for use in a waterpipe (shisha), tobacco pipe or electronic cigarette, including a liquid fluid and a carrier material for the fluid is disclosed. To provide a tobacco substitute which forms a denser vapor or denser aerosol in comparison with known tobacco substitute systems, the carrier material of the tobacco substitute includes apatite.

Abstract: The present application relates to a rod article distribution apparatus (10) for distributing rod articles (50) between at least two storage columns. The apparatus (10) has a rod article infeed (20), a rod article distributor (30) having an epicyclic drum arrangement, and at least two rod article receiving channels (41). The rod article distributor (30) is configured to distribute rod articles (50) between the at least two rod article receiving channels (41). The present application also relates to a rod article making apparatus and a method of distributing rod articles between at least two storage columns.

Abstract: A method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax; solidifying the molten wax; and grinding the solidified molten wax into a plurality of flavorant particles. Another method of manufacturing flavorant particles includes melting a food grade wax and a flavorant into a molten wax, the molten wax having a melting temperature between about 50° C. to about 70° C.; and spray-chilling the molten wax into at least one solid flavorant particle, the solid flavorant particle having a diameter of between about 0.1 mm to about 2.0 mm.

Abstract: Often when vaporizing herbs like marijuana, the pot gets singed or burned creating smoke; inhaling smoke is unhealthy. An improved vaporizer mode & apparatus allowing a non-burning gas, such as carbon dioxide or nitrogen from small readily-available cartridges, to pass over the heated pot to inhale the herb's vapor instead of air to avoid the risk of the herb being singed or burned which makes smoke amidst the chemical vapor. Without air's oxygen, burning and smoke are just not possible no matter how dry the pot is or how hot the pot gets. Furthermore, finally, apparatus to facilitate taking a French inhale from an herb vaporizer has been invented! French inhaling is cool, the tobacco or other herb “tastes” and feels more enjoyable (most “flavor” is in the nose) and French inhaling prevents herbal-vapor from “fouling” the user's mouth. Vapor carried by a non-burning gas may be French inhaled.

Abstract: An electronic cigarette comprising a base part and a cartridge configured to be assembled thereto, said base part comprising a battery and at least one heating element connected to the battery, and said cartridge comprising: a substance chamber configured for containing therein a substance to be smoked, said substance chamber comprising a substance outlet; a vaporization chamber in communication with the substance outlet for receiving said substance therein; and at least one heat transfer unit configured, at least when the cartridge is assembled to the base part, for being heated by the heating element of the base part and for heating the substance being provided via said substance outlet for its vaporization in the vaporization chamber.

Abstract: A portable electronic vaporizer for vaporizing product to be inhaled by a user of the vaporizer. The portable electronic vaporizer includes a mouthpiece, a product chamber, a heating element, a power source, and a mouthpiece.

Abstract: The invention relates to a vaporization assembly and an electronic cigarette; the vaporization assembly comprises an e-liquid cup assembly and a vaporization core arranged in the e-liquid cup assembly; the e-liquid cup assembly has an e-liquid storage chamber used for accommodating e-liquid; the vaporization core comprises a vaporization base and an electric heating wire assembly; the vaporization base is internally provided with a smoke passageway used for providing passage to the smoke produced by vaporization; the electric heating wire assembly is arranged on the smoke passageway; the electric heating wire assembly comprises an electric heating wire used for heating and vaporizing the e-liquid; the vaporization core comprises an insulating tube used for isolating the vaporization base from the electric heating wire; the insulating tube is interposed in the vaporization base, and supports the electric heating wire along the length of the vaporization base.

Abstract: An atomization assembly and an electronic cigarette, the atomization assembly comprising an atomization core and an e-liquid cup assembly, the e-liquid cup assembly comprises an e-liquid storage sleeve and a vent pipe, and an e-liquid storage cavity is formed between them; the atomization core comprises an atomization sleeve and a heating wire assembly, a first e-liquid guide hole allowing e-liquid to flow is formed on a side wall of the atomization sleeve; the atomization core further comprises an e-liquid inlet control structure sleeved in the atomization sleeve rotatably or movably in an axial direction of the atomization sleeve, openings for mounting the heating wire assembly are arranged on the e-liquid inlet control structure, when the e-liquid inlet control structure is rotated or axially moved, the opening and the first e-liquid guide through-hole are communicated or completely staggered, so as to open or close the first e-liquid guide through-hole.

Abstract: A fluid vaporization device and related method of vaporization are disclosed. A vaporizable fluid is transported from a fluid reservoir to a vaporization chamber via a wick element which extends into both the fluid reservoir and the vaporization chamber. The fluid in the vaporization chamber is then heated by activating a heating element which is disposed, at least partially, within the vaporization chamber. The heating step transforms the fluid stored in the wick element into a vapor, after which it is transported out of the vaporization device via a conduit.

Abstract: An electronic smoking article includes a first section containing a liquid supply reservoir including liquid material, a heater operable to heat the liquid material to a temperature sufficient to vaporize the liquid material and form an aerosol, and a wick in communication with the liquid material and operable to deliver the liquid material to the heater, and a second section containing a power supply. The first section is connected to the second section at a breakaway connection. The breakaway connection includes a weakened region.

Abstract: A garment is provided from two separate modular, substantially mirror-imaged portions, such that the torso section of a wearer may be selectively exposed, front or back, by grasping an exposed edge of an out one of the modular portions, pulling that edge to access and edge of the other modular portion, which is then pulled in the opposite direction to expose a portion of either the wearer's lower torso or buttocks region.

Abstract: A sock and/or outer footwear having one or more portions with reduced frictional characteristics. One or more of the heel portion, the arch portion and the ball portion of the sock and/or interior of the outer footwear is fabricated with one or more fibers having the reduced frictional characteristics. The reduced frictional characteristics are established with the one or more low-friction fibers that are integrated with fibers having additional complementary characteristics of thermal regulation and moisture management. The provision of reduced frictional characteristics in one or more of the heel, arch and ball facilitates insertion of a foot into footwear.

Abstract: A moisture-permeable and waterproof sock includes a sock body and a moisture-permeable and waterproof layer The sock body is made of an elastic and stretchable fabric material, and includes an inner surface and an outer surface, the inner surface defining a receiving space, the outer surface being divided into an uncovered region that has an opening for insertion of the user's foot into said receiving space, and a covered region continuously extending from the uncovered region and away from the opening. The moisture-permeable and waterproof layer is only formed on the covered region of the outer surface for preventing water from entering into the sock body while allowing moisture to escape from the receiving space of the sock body.

Abstract: A hosiery product, such as a sock, footie, trouser sock or pantyhose, includes an inner layer of hosiery material, such as nylon or spandex covering the bottom and top surfaces of the wearer's foot, an outer layer of similar hosiery material, and at least one cushion section disposed between the inner and outer layers. The cushion section includes a cushioning material that conforms to the contours of the wearer's foot, such as macro-gel activated support discs or memory foam. The cushion section is permanently attached to the inner layer and/or outer layer and is positioned to cushion a particular area of the bottom surface of the wearer's foot, such as the heel, arch and/or ball of the foot.

Abstract: A child's bib, for securement around the neck of a child, including a main, substantially planar front piece, a pair of adjustable neck straps, and a two-piece, releasable buckle.

Abstract: A clothing system has a first leg portion extending from a first waist area of the clothing system and a second leg portion extending from a second waist area of the clothing system. The second leg portion has a end that is distal from the second waist area and a knee area centrally located between the end and the second waist area. The first leg portion meets the second leg portion at a crotch area of the clothing system. A slit is formed in the second leg portion, providing an opening from the end to a location at a point above the knee area and below the crotch area. The slit provides access to a prosthetic leg. In some embodiments, the slit is selectively closed by a fastener such as a zipper.

Abstract: A lower torso apparel item having an offset side seam is provided herein. The lower torso apparel item includes a front panel and a back panel, with left and right side seams that are offset from the inseam of the apparel item. In some examples, such as a pair of shorts, the front and back panels are assembled to provide left and right leg openings, with the left side seam on an anterior portion of a wearer and the right side seam on an anterior portion of a wearer.

Abstract: A method of manufacturing leggings having a leg portion and a waistband portion, using a fabric is disclosed. The method includes brushing an outside surface of the fabric once to form a single-brushed surface. The method includes brushing an inside surface of the fabric multiple times to form a multiple-brushed surface. The method includes cutting the fabric into a plurality of pieces for the leg portion and a plurality of pieces for the waistband portion and sewing the pieces together, the waistband portion having a top edge and a bottom edge, the top edge of the waistband portion being narrower than the bottom edge of the waistband portion, the single-brushed surface of the fabric forming an inside legging surface configured to contact a wearer, and the multiple-brushed surface of the fabric forming an outside legging surface. The method includes sewing an elastic band to the top edge of the waistband.

Abstract: A changing garment and method of using same wherein the garment allows a user to change quickly, while in public without exposing the user's body to observers and/or passersby. The changing garment is fully adjustable to allow a user of any size to comfortably wear the garment in one of four styles. Additionally, a method for folding and packaging the changing garment into a convenient, compact package for transport and storage.

Abstract: A swimwear apparatus is provided. The swimwear apparatus may include an upper portion having an upper base layer and an upper bikini layer, and a lower portion having a lower base layer and a lower bikini layer. The upper bikini layer may be configured to be removably attached to the upper base layer, and the lower bikini layer may be configured to be removably attached to the lower base layer.

Abstract: An inflatable cold-weather upper-body garment. The garment includes first and second pluralities of interconnected gas flow chambers, each plurality enclosed by gas-impermeable material; a fluid-flow channel connecting the first and second pluralities of gas flow chambers; and a hand-operable air pump in fluid communication with one of the gas flow chambers.

Abstract: A compression garment for playing golf, wherein at least a portion of the garment is configured to provide compression of a torso of a user and at least a portion of the garment includes a low-friction outer surface.