Abstract: The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa·s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 ?m to 0.

Abstract: The variable length baking equipment divider is an invention geared towards maximizing existing baking equipment versatility. The invention is an apparatus used to divide existing cooking equipment into isolated areas to substantially reduce fluid or physical contact for preparing one or more types of food at once. Features of the apparatus are a housing component with a triangular structure; one or more arm components which attach to the housing component. The one or more arm components are configured to expand and retract from the housing component. The base of the housing component and a base of the one or more arm components are effectively in a same horizontal plane so cooking equipment may be effectively partitioned.

Abstract: Apparatus for the production and filling of filled baked products made with batter dough, which comprises a transport device configured to define a movement plane for the movement of baked products or one or more baking trays each provided with cooking hollows to receive a measured quantity of batter dough, a unit to deliver and measure the batter dough configured to deliver a batter dough into said hollows of said baking trays, a product extraction unit configured to remove the cooked baked products from the baking trays and deposit them in organized rows on said transport device, a cooling unit configured to cool the baked products removed from the baking trays, and a horizontal filling unit configured to introduce a filling inside the cooled baked products.

Abstract: The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form.

Abstract: A method of making a han-burger includes the steps of: forming a burger shell by a dough to have a filling compartment and an opening, preparing a filling with predetermined ingredients and nutrition, and disposing the filling in the filling compartment of the burger shell through the opening thereof, preparing a thick viscous paste, and applying the thick viscous paste to seal the opening of the burger shell to enclose the filling in the filling compartment of the burger shell to form a food product. Accordingly, the thick viscous paste is made of mashed root crop food product which is soft enough to be deformed to match with the shape of the opening of the burger shell and is sticky enough to seal at the opening thereof.

Abstract: A filleting device and method for harvesting fillets from a poultry carcass that is moved in a conveyor-line and supported on a carrier. Fillets may be guided to a pulling device that may be placed in or adjacent to the path of the poultry carcass. Harvesting of the fillets may be completed with the pulling device while keeping the fillets pushed against the first guide rail or rails and/or the pulling device. Harvested fillets may be moved to at least one outlet for the fillets.

Abstract: A trimming system for fish which is placed with belly sides on opposite sides of a supporting structure. A force supplying means applies opposite forces onto the belly sides towards the supporting structure. A profile measuring means determines the profile of the belly sides, and a cutting means trims the belly sides. Opposite forces are supplied by the force supplying means while the belly sides are measured by the profile measuring means, and the opposite forces are supplied while the belly sides are simultaneously trimmed.

Abstract: Materials are provided that combine certain antimicrobial compositions with substrates to provide materials suitable for the packaging of food products, such as meat products. In one aspect, the present invention provides a material suitable for packaging that comprises (a) a substrate, and (b) an antimicrobial composition comprising: (i) an active antimicrobial agent and (ii) a carrier, wherein the antimicrobial composition is a hydrogel.

Abstract: There is provided a method of cooking and sterilization of food arranged in a sealed package comprising a one-way valve that opens at a supra-atmospheric pressure of 20-200 mbar, said method comprising the steps of: a) heating the sealed package to cook the food; b) subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; and c) autoclaving the sealed package from step b) at a supra-atmospheric pressure.

Abstract: [Problem] To provide sugar preserved vegetable foods containing sugar alcohol characterized in displaying a quality similar to that of conventional candied foods while being sugar free or with low sugar (reduced sugar). [Means to Solve the Problem] Sugar preserved vegetable foods, immersion syrup used therefor and method for manufacturing said vegetable foods, wherein 50% or more of the saccharides contained in the sugar preserved vegetable foods consists of sugar alcohol, this sugar alcohol comprising 50% to less than 99.5% maltitol, 0.5% to less than 50% sorbitol, and 5% or less of sugar alcohol with a degree of polymerization of 3.

Abstract: The invention relates to a method for continuous gasification with SO2 gas, using a conveyor belt apparatus that moves along five stations, each station designed for a specific process and having a pre-determined space or “module” where its process is carried out. The conveyor belt is programmed to alternately advance module 1 and stops in the stations for a certain amount of time or a “break” so that the processes can be simultaneously verified in the five stations. The invention uses the instability of the SO2 gas in relation to water, a phenomenon which is accentuated and accelerated according to its lowest temperature, reaching its maximum potential at 0° C. The instability of the gas refers to the fact that the gas is absorbed by the water, forming a sulfurous acid solution.

Abstract: Shelf-stable fermented dairy products, as well as methods of making and using same, are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity, and/or texture profiles.

Abstract: The invention relates to microcapsules comprising at least one active substance selected from lutein and lutein esters embedded in a matrix comprising gum acacia and optionally one or more other matrix components, wherein the content of said at least one active substance calculated as free lutein is from 0.5 to 25% of total weight of the microcapsule, and which microcapsule does not comprise any added emulsifier. The invention further relates to a process of preparing the microcapsule as well as uses and products comprising the microcapsule.

Abstract: A method and system for producing panela cheese resulting as by-product whey without salt or with minimal amount of salt, the method includes processing milk to produce a mixture of cheese curds and whey, wherein optionally the mixture is salted by incorporating a fraction of a total amount of salt required for the manufacture of the panela cheese concerned; extruding, forming and pressing the cheese curds to form cheese blocks and/or simultaneously draining the whey from the cheese curds; optionally subjecting the obtained cheese blocks to a cooling process or a fast cooling process; and promoting absorption of salt by injecting brine to the cheese blocks, wherein the amount of salt absorbed by the cheese block from the brine represents the complement of the total amount of salt required for the manufacture of the panela cheese concerned. The system includes a vat, a cheeseformer apparatus, and a brine injector.

Abstract: The present invention relates to a method of preparing cottage cheese wherein the amount of acid whey as a by-product is reduced and the production time in the cheese vat is reduced.

Abstract: Embodiments may include a method of making a cheese shape. The method may include providing a cheese-shaping system. The cheese-shaping system may include at least a first chilled roller belt. The method may also include supplying a cheese mass in molten form to the first chilled roller belt. A cheese sheet may then be formed on the first chilled roller belt. The method may further include cooling the cheese sheet through contact with the first chilled roller belt. In addition, the method may include forming and removing the cheese shape from the cooled cheese sheet. Furthermore, the method may include applying a liquid application to the cheese shape.

Abstract: Provided is a powdered fat and/or oil composition for creams, containing a fat and/or oil composition in a powder form wherein the fat and/or oil composition contains: 65 to 99% by mass of a XXX triglyceride having fatty acid residues X, each with x carbon atoms, at positions 1 to 3; and 35 to 1% by mass of one or more types of X2Y triglycerides each having a fatty acid residue Y with y carbon atoms in place of one of the fatty acid residues X of the XXX triglyceride, provided that a total triglyceride content is 100% by mass, where x number of carbon atoms is an integer selected from 8 to 20, and y number of carbon atoms is each independently an integer selected from x+2 to x+12 and satisfying y?22.

Abstract: A topical high resolution image of edible ink and having a resolution of at least 100 dots per inch is applied to a top major surface of a length of food in the form of a thin fruit based paste or confection slurry by a digital imaging printer. The length of food is at a temperature of at least about 75° C. at the time of application. During application, the food is supported upon a moveable platform mounted by parallelogram links and which is moved parallel to the digital imaging printer according to a condition of the top major surface upon which the topical high resolution image is applied and detected by detecting provisions.

Abstract: A method and device for making ice cream, the device comprising an outer shell with a closeable opening, a closeable inner shell. The outer shell and inner shell may be rigid or flexible. The outer shell may be made from TPU. The inner shall may be made from a foodsafe material such as polyethylene. A method for making ice cream comprising adding ice cream mixture to an inner shell; closing the inner shell; adding ice and salt to an outer shell; inserting the inner shell into the outer shell; closing the outer shell; and bouncing the outer shell on a trampoline.

Abstract: An improved beverage dispensing system includes a main system structure and an improved dispensing structure. The main system structure includes a freezing chamber for freezing a food item to be dispensed by the system and elements for conveying the unfrozen food item into the freezing chamber, for freezing the food item within the chamber and maintaining the overall proper operation of the system. The food item to be dispensed by the main system structure may be a frozen carbonated beverage. The improved dispensing structure that operates such that the venturi effect will create a pressure differential across a venturi insert tending to pull (or push) dispensed product through a venturi insert and out of the dispensing portion of a faceplate.

Abstract: Some embodiments are directed to a process for treatment of white liquid egg from chicken eggs or similar, including the steps of shelling the eggs so as to get a specific quantity of white liquid egg; filtering and immediately cooling the white liquid egg at a temperature in a range determined keeping the liquid inside a closed and agitated tank; heat treating by pasteurization the white liquid egg within a determined time interval by the shelling step with deaeration of the liquid and with addition of carbon dioxide; and performing a biochemical treatment of the white liquid egg in conditions of controlled temperature within a sterile tank with subsequent final storage at room temperature.

Abstract: The present invention relates to a composition for removing an amine-based compound, comprising an oleoresin turmeric extract, a fraction thereof, or water-soluble curcumin, a licorice extract or a fraction thereof, and a salmon milt extract as an active ingredient; and a composition for feed and feed additive comprising the same. The composition of the present invention can reduce an amine-based compound such as ammonia in animal excrement that causes the odor, and thereby reduce the odor caused by the amine-based compound and provide an effect of improving a feeding environment.

Abstract: A clear beverage containing a fruit flavoring is provided that is capable of masking an off-flavor from the fruit flavoring. Vanillin, maltol, ethyl maltol, ethyl octanoate or 2-undecanone is incorporated in the clear beverage containing a fruit-like aroma/taste component, with their respective amounts being 5 ppb or more, 500 ppb or more, 100 ppb or more, 3 ppb or more, or 50 ppb or more.

Abstract: A composition containing at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the composition. A fragrance or flavor composition containing at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the composition. A consumer product containing the fragrance or flavor composition having at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the composition. A method of imparting a fragrance or flavor to a consumer product by adding to the consumer product a fragrance or flavor composition containing at least one isomeric alkadienyl ester in an amount effective to impart a fragrance or flavor to the consumer product.

Abstract: The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.

Abstract: A method for processing food products is disclosed that comprises a step of preparing a food product during which one or more raw materials, which constitute the food product to be obtained, are worked, a cooking step during which the food product previously processed during the preparation step is cooked in vacuum mode, a cold pasteurization step during which the food product is subjected to a pressure of at least 3,000 bar, a packing step during which the food product is put in a pack, and a step of preserving the food products at a temperature comprised between 0 and 4° C.

Abstract: The invention relates to an apparatus (10), designed and configured to acquire and analyse product-specific data for products (12) of the food processing industry, comprising a conveyor (11), which is gap-free in the transport plane, for transporting separated products (12) in transport direction T from an intake end to a discharge end, an X-ray unit (13) having at least one X-ray source (14) and at least one X-ray camera (15) for acquiring product-specific data, wherein X-ray source (14) and X-ray camera (15) are assigned to the conveyor (11) in such a manner that the products (12) can be guided along between the X-ray source (14) and the X-ray camera (15), as well as a control unit (16) which is connected to the X-ray unit (13) and is designed and configured to receive and analyse the product-specific data, forming a first data set, acquired by said X-ray unit (13), which is characterised in that at least one optical camera (17) is assigned to the same conveyor (11) between its intake end and discharge end,

Abstract: A nutritious rice is produced using rice, rice bran oil and a natural antioxidant as raw materials, wherein the weight ratio of the rice and rice bran oil is 1000:0.5-1000:3, and the natural antioxidant accounts for 1-15% of the weight of the rice bran oil. Such functional nutritious rice is provided with improved oxidation resistance and prolonged shelf life through the use of natural antioxidant. Also, the method of the present invention is simple, economical and effective.

Abstract: Some embodiments are directed to a method for preparing a plurality of pork rinds. The method can include slicing a raw pork skin into a cuboidal shape; slicing the cuboidal-shaped raw pork skin into rectangular-shaped pork skin pieces; placing each of the rectangular-shaped pork skin pieces between two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other; immersing the metal mold encasing the pork skin pieces into a vat at least partially filled with a cooking medium; heating the cooking medium to a predefined temperature for a predefined time duration to fry the pork skin pieces into pork rinds; removing the pork rinds from the metal mold; and wrapping each of the pork rinds in a package.

Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

Abstract: One aspect of the present invention pertains to a method of marinating food. Another aspect of the present invention pertains to an apparatus for marinating food.

Abstract: A composition of avian embryonic egg extract, panax Ginseng, and Ganoderma lingzhi extract is provided which may help to restore damaged cells, repair damaged body tissues, delay cellular deterioration, and inhibit free radicals,

Abstract: A shelf stable hummus food product having three ingredients; chickpeas, tahini, and spices. To keep the hummus mixture shelf stable for a longer period, it is best to isolate the Chickpeas from tahini and spices until it is ready for consumption. The three ingredients are provided in their own separate packages or bags. When required to make one, the consumer has to: rip open each packet; empty the contents completely into a container; and stir all ingredients together thoroughly until smooth. During this stirring or mixing process, the tahini mixes with the water from the chickpea puree and before the bacteria activity begins and disintegration starts, the citric acid: a) helps combining the ingredients forming a homogenous creamy and smooth paste; b) acts as an emulsifying agent to keep the tahini, water and chickpea from separating.

Abstract: The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.

Abstract: A food product capable of providing a cool feeling inside the mouth when eaten; a production method of the food product; and a method for providing a cool feeling in a variety of food products. The food product has a cool feeling and containing 0.1%-99% by mass tricaprin relative to the total mass of the food product including the tricaprin. This food product may be a cake, bread, cookies, fish paste products, chocolate, powdered chocolate, or cream.

Abstract: The composition comprises a mixture of: from 65% to 80% of rock salt; from 15% to 25% of a mixture of ground seeds selected from pumpkin, sunflower, sesame, flax and poppy; from 2% to 4% of linseed oil; and from 1% to 2% of a preservative for the oleaginous components; said percentages being in weight relative to the total weight of the mixture and the saline composition presenting a homogeneous grain size distribution.

Abstract: A structure (10) includes a formed body (1) of a predetermined shape and a liquid film (3) formed on the surface thereof, the liquid film (3) being formed by using a dispersion solution obtained by dispersing, in a dispersion medium, a liquid that is incompatible therewith. The structure (10) exhibits slipping property to the emulsified product maintaining stability. Also disclosed is a method for producing the structure.

Abstract: The invention relates to a process for cleaning mushrooms intended for human consumption, that comprises the following steps:—separation from the mushrooms of the soluble parts through the generation of an extract;—cleaning the pulp of insoluble foreign elements;—reconstructing by combining the pulp, removed of soluble elements and cleansed of insoluble elements, with the extract; wherein the step of cleaning the pulp takes place at least during and/or after the generation of the extract.

Abstract: The present invention features a composition and method for suppressing appetite. The composition of the invention is composed of yerbe maté extract, guarana extract, and damiana extract in combination with a dietary fiber.

Abstract: A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products.

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 a 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. The invention also discloses systems and methods for estimating and targeting patient blood lactate concentration, both as a target itself and as an intermediate step to estimating and targeting patient fractional gluconeogenesis glucose production. Nutritional support methods and formulations are also disclosed. The invention is suitable for any sort of patient, including those who are injured, such as with traumatic brain injury, ill, or have other conditions that stress the metabolic system.

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 a 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. The invention also discloses systems and methods for estimating and targeting patient blood lactate concentration, both as a target itself and as an intermediate step to estimating and targeting patient fractional gluconeogenesis glucose production. Nutritional support methods and formulations are also disclosed. The invention is suitable for any sort of patient, including those who are injured, such as with traumatic brain injury, ill, or have other conditions that stress the metabolic system.

Abstract: The invention relates to a method for producing a milk-based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the milk raw material with the altered ratio of casein to total protein from step b) to a heat treatment at the temperature of at least about 150° C. for a period of at most about 0.3 sec; cooling the heat-treated milk raw material from step c) to provide the milk-based product. The method provides milk-based products with long shelf life and good organoleptic properties.

Abstract: The invention relates to a microcapsule comprising at least one active substance selected from lutein and lutein esters embedded in a matrix comprising fish gelatine and optionally one or more other matrix components, wherein the content of said at least one active substance calculated as free lutein is from 0.5 to 25% of total weight of the microcapsule, and which microcapsule does not comprise any added emulsifier. The invention further relates to a process of preparing the microcapsule as well as uses and products comprising the microcapsule.

Abstract: A condiment distribution device. The condiment distribution device includes a tube having an open upper end and an open lower end defining a channel therebetween. A plurality of apertures are disposed on the tube. The device further includes a funnel comprising an open upper end and a connector having an open lower end, wherein the connector is removably securable to the open upper end of the elongated tube. The tube can be inserted into a container of food and a condiment poured into the open upper end of the funnel, such that it flows out of the apertures and open lower end of the tube onto the food. The condiment distribution device is configured to evenly distribute a condiment throughout a container of food.

Abstract: The invention provides a tobacco composition for use in a smoking article or a smokeless tobacco composition that includes an additive derived from a flower of the Nicotiana species. The additive can be a flower isolate derived from a flower of the Nicotiana species. In certain embodiments, the flower isolate is in the form of an extract from a flower of the Nicotiana species or in the form of a chemically transformed flower isolate, the chemical transformation being selected from acid/base reaction, hydrolysis, thermal treatment, and enzymatic treatment, the chemical transformation releasing at least a portion of a glycosidically bound compound in the flower of the Nicotiana species. The invention also provides smoking articles and smokeless tobacco compositions that include the flower additives described herein, and methods for preparing an additive derived from a flower of the Nicotiana species for addition to a tobacco composition.

Abstract: Suction belt conveyor of a rod-forming machine of the tobacco processing industry for conveying materials, in particular tobacco, a rod-forming machine of the tobacco processing industry and use of the rod-forming machine and a method for measuring material properties of a material rod of the tobacco processing industry. The suction belt conveyor includes at least one rod guiding channel, which is open at the bottom and which is delimited by two lateral channel sides and a suction belt along a conveying path. At least one electromagnetic measuring device is integrated in the channel sides of the suction belt conveyor at at least one position along the conveying path in order to determine properties of the conveyed material.

Abstract: The present invention is a non-tobacco smoking article for consumers to use to make their own herbal smoking articles. It is a non-THC containing industrial hemp product, made with industrial hemp, cellulose and other ingredients. The product is an herbal, non-nicotine and non-hallucinogenic alternative to tobacco wraps and cigarette rolling papers.

Abstract: A smoking article (10) comprises a tobacco rod (12) and a filter (14) connected to the tobacco rod (12). The filter (14) comprises a first filter segment (20) and a hollow tube segment (22) downstream of the first filter segment (20). The hollow tube segment (22) defines a cavity (24) at the mouth end of the filter (14) providing an unrestricted flow channel that extends from the downstream end of the first filter segment (20) to the mouth end of the filter (14). The length of the hollow tube segment (22) is at least about 25 percent of the overall filter length. Further, the smoking article (10) comprises a ventilation zone (26) comprising at least one circumferential row of perforations provided at a location around the first filter segment (20).

Abstract: A smoking article includes a first and a second engaging surface spaced circumferentially, and a control element movable between the first and second engaging surfaces. A ventilation area is configured to be selectively covered by the movable control element. The control element includes a first limiting edge configured to engage with the first engaging surface and a second limiting edge configured to engage with the second engaging surface to limit rotational movement.