Abstract: The present disclosure refers to a filling machine and to a method for filling a foodstuff which comprises at least two components to be mixed, particularly for sausage production. The foodstuff may be filled into a filling hopper of the filling machine and thoroughly mixed with a mixing cam. The mixing cam may be driven via its own drive at different speeds according to a specific speed profile while the foodstuff is conveyed out of the lower portion of the filling hopper via a conveying mechanism and is filled via a filling unit.

Abstract: An apparatus for removing meat from crustacean legs includes a conveyor, and a plurality of leg meat extraction rollers. The conveyor has a crustacean body region flanked by laterally opposed crustacean leg regions. Each crustacean leg region includes a plurality of leg slots extending laterally outwardly of the crustacean body region. The leg meat extraction rollers are positioned laterally outwardly of the leg slots and oriented to receive crustacean legs moved laterally outwardly from the leg slots.

Abstract: The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with a cooling mechanism for cooling the food heated by the heating unit; and a transfer unit for transferring the food through the heating unit and the cooling unit. The integrated food processing system according to the present invention allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

Abstract: Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.

Abstract: The present invention describes an apparatus or system for extending shelf life of biological soft tissue, the apparatus includes a holding means; means for introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; means for rinsing and means for extended cold storage intended for preservation. Moreover, the present invention also relates to a method for extending shelf life of biological soft tissue, the method includes the steps of introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; and extended cold storing of the biological soft tissue intended for preservation of the same; and wherein the method also includes rinsing the biological soft tissue before or after the introducing of one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue.

Abstract: Improved compositions and methods are disclosed for improving food safety. More specifically, one or more lactic acid producing microorganisms are used for inhibiting pathogenic growth on plant materials before, during and/or after harvest. The disclosed methodology is particularly effective for leafy vegetables, such as spinach.

Abstract: A method of producing a beverage concentrate comprising contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at least 100 grams per litre. The method further comprises filtering the beverage to produce a filtrate, and producing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate.

Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

Abstract: Oils and fats containing 10 to 80 mass % of 1,3-distearoyl-2-oleoylglycerol (SOS) and including a triple chain length ?-type SOS crystal are provided. In the measurement of the X-ray diffraction of the triple chain length ?-type SOS crystal, the diffraction peak A corresponding to spacing of 3.95 to 4.05 ?, the diffraction peak B corresponding to spacing of 3.80 to 3.95 ?, the diffraction peak C corresponding to spacing of 3.70 to 3.80 ?, and the diffraction peak D corresponding to spacing of 3.60 to 3.70 ? are observed. The ratio of the diffraction intensity of the diffraction peak C to the diffraction intensity of the diffraction peak D is 0.35 or less.

Abstract: Method for coating a piece of chocolate that includes a placement step for placing an edible metal foil having a thickness less than 20 micrometers on at least one part of the outer surface of a surface layer of said piece of chocolate, said layer comprising cocoa butter, a heating step in which the piece of chocolate is exposed to a temperature equal to or greater than the melting temperature of the cocoa butter such that the cocoa butter of said layer melts and attaches said foil to the layer, and a solidification step wherein the melted butter solidifies, the foil being adhered to the surface layer of said piece of chocolate. The invention also relates to a piece of chocolate made according to the methods disclosed herein.

Abstract: A method of making a solid, combined protein and fruit product includes preparing a concentrated protein mixture including at least one concentrated protein, adding at least one concentrated fruit to the concentrated protein mixture to form a protein and fruit mixture, and removing water from the protein and fruit mixture to reach a predetermined solids level for the solid, combined protein and fruit product. In some embodiments, the concentrated protein mixture includes at least one hydrocolloid agent. A solid, combined protein and fruit product includes a concentrated protein and a concentrated fruit mixed with the concentrated protein. The concentrated protein in the solid, combined protein and fruit product is minimally denatured and the solid, combined protein and fruit product does not harden during the shelf life of the solid, combined protein and fruit product.

Abstract: The invention relates to a stirring mechanism (90) for a machine for preparing chilled or frozen products comprising one motor, the stirring mechanism (90) comprising an input shaft (94) rotatable by the motor and an output shaft (98) providing the output movement of the stirring mechanism (90) such that depending on the direction of rotation of the input shaft (94), the positioning of the output shaft (98) is different with respect to the input shaft (94). Further, the invention relates to a machine (100) for preparing chilled or frozen products comprising a stirring mechanism (90) as described, the stirring mechanism (90) entraining in rotation stirring means (9) to prepare the product. Even further, the invention relates to a system comprising a machine (100) as the one described and a container (10) comprising the ingredient or ingredients for preparing the product by the rotation of the stirring means (9).

Abstract: The invention relates to a stirring mechanism (90) for a machine for preparing chilled or frozen products comprising one motor, the stirring mechanism (90) comprising one or a plurality of transmission paths between an input shaft (94) rotatable at a speed ?in by the motor and an output shaft (98) rotatable at a speed ?out, the transmission paths providing different values of the ratio ?in/?out and being selectable as a function of the direction of rotation of the input shaft (94). The invention further relates to a machine (100) for preparing chilled or frozen products comprising a stirring mechanism (90) as described, the stirring mechanism (90) entraining in rotation stirring means (9) to prepare the product. Even further, the invention relates to a system comprising such a machine (100) and a container (10) comprising the ingredient or ingredients for preparing the product by the rotation of the stirring means (9).

Abstract: A method of preparing and storing a free-flowing frozen supplementary product, including preparing a supplementary composition for freezing, dripping the supplementary composition into a freezing chamber, freezing the dripped supplementary composition into beads, and transporting the frozen beads by conveyor belt out of the freezing chamber.

Abstract: A method of preparing and storing a free-flowing frozen supplementary product, including preparing a supplementary composition for freezing, dripping the supplementary composition into a freezing chamber, freezing the dripped supplementary composition into beads, and transporting the frozen beads by conveyor belt out of the freezing chamber.

Abstract: A machine for making liquid or semi-liquid products, including: a processing container for processing a basic liquid or semi-liquid product, defining a processing chamber and provided with a stirrer rotating inside the processing chamber; a thermal treatment system associated with the processing container for heating and/or cooling the processing chamber; a dispensing device which is associated with the processing container to receive therefrom the processed, basic liquid or semi-liquid product, and which is equipped with controls for delivering the processed, basic liquid or semi-liquid product to the outside of the processing container; an electronic control unit for controlling at least one actuator of the machine, a plurality of syrup containers, at least one heating and/or cooling device connectable to one or more of the syrup containers and/or connecting pipes and/or pumps in order to thermally treat the syrups.

Abstract: Facilities, methods, and systems to produce therapeutic protein(s) can include collecting eggs from transgenic avian in a production unit in a building; transferring the eggs to a harvesting unit in the building; and harvesting egg white or egg yolk from the eggs in the harvesting unit.

Abstract: The invention relates to a process for preparing a meat-analogue food product. More specifically, the present invention relates to a process for preparing a meat-analogue food product having the appearance and the texture of meat and also relates to a meat-analogue food product obtained by the process.

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

Abstract: A complete ration, or diet, suitable for beef cattle in different fattening stages is provided, as well as a method for formulating the ration. All by-products of sugar manufacture are recycled and used to formulate the complete ration for beef cattle in different fattening stages, using sugarcane tip leaves and alkalized bagasse as raw materials, using molasses and corn flour as energy feed, using peanut bran, soybean residual, rapeseed meal, etc., as protein feed, using carbamide, dicalcium phosphate, limestone powder, strain and pre-mixture as other additives. The complete ration suitable for beef cattle in each growing stages can be flexibly formulated according to nutrients requirements of beef cattle in different growing stages. Comparing to the regular feed for the same fattening stage, the complete ration described can lead to a lower production cost and a lower ratio between feed and weight, and bring higher economic values.

Abstract: The present invention relates to methods and compositions for modulating gastrointestinal microflora of a canine. In one embodiment, a method of modulating gastrointestinal microflora in a canine can comprise administering to the canine a pet food composition comprising from about 25% to about 60% protein, from about 5% to about 30% carbohydrates, fat, and fiber; where after administration, the Bacteroidetes to Firmicutes (B/F) ratio of the canine is less than 0.8.

Abstract: A liquid composition including 0.2-3.5 vol % of a pericarp essential oil, including 10-300 mg/kg/Acid of limonin, including 10-50 mg/kg/Acid of rutin, having an acidity of 2.0% or less, and being suitable for blending in a beverage. Preferably, the pericarp essential oil, the limonin, and the rutin are derived from citrus fruit, and the liquid composition is preferably obtained using the pericarp of a citrus fruit from which the outermost layer is removed to a degree that oil glands are not broken.

Abstract: A colorless and clear beverage containing a flavoring is provided that masks an unpleasant taste or smell due to the deterioration of the flavoring and to which body is imparted. Whey protein is incorporated in the flavoring containing colorless and clear beverage.

Abstract: An optimized package for holding a perishable produce that balances between optimum aerobic and anaerobic conditions. The package has a body, formed of a package film having a first size and shape, formed with laser micro perforations formed according to a relationship between a shelf life of said first contents in said package for different oxygen transfer rates expressed as volume of oxygen per time period per package per atmosphere. This is set to optimize between anaerobic conditions and aerobic conditions. There are a number and size of micro perforations, to obtain an optimum oxygen transfer rate. The micro perforations can be formed in a location of the package which retains airflow through the micro perforations when multiple of said packages are stacked. There can also be a humidity reduction device, which can be a valve, or a vapor transmitting film, or a hydroscopic salt on the exterior of the film.

Abstract: The invention relates to a method for producing a viscous food preparation from a natural fruit and/or vegetable powder. The method comprises a step (E4) of adding a quantity of water to said natural fruit and/or vegetable powder in order to produce a natural viscous fruit and/or vegetable food preparation, a step (E5) of pasteurising the natural viscous fruit and/or vegetable food preparation thus produced, and a step (E6) of packaging the pasteurised viscous food preparation in a sealed food container.

Abstract: In a method of forming a coated bag for pre-treating an item stored in the bag, a bag is provided, having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity. The bag is expanded from a flattened condition to an expanded condition. At least one adhesive dispenser is inserted through the open top end of the bag into the cavity. An adhesive is applied from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity. A particulate dispenser is inserted through the open top end of the bag into the cavity. A particulate is discharged from the inserted particulate dispenser to embed the particulate in the adhesive coating. The adhesive coating is dried to retain the embedded particulate on the interior surface of the sidewall.

Abstract: The invention relates to a method for the microbial decontamination of packaged solid food by means of essential oils (EOs), comprising vacuum evaporation of the EOs, and vacuum applying the EO vapours to the solid food arranged in an open container, wherein said vapours are drawn along by air or by a mixture of food-grade gases and guided to the vacuum enclosure containing the packaged food to be microbiologically decontaminated.

Abstract: Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Abstract: The present invention provides a method for the preparation of a gluten-containing grain having lowered levels of gluten. The method includes providing a prepared gluten-containing grain which may be optionally sterilized or pasteurized. The prepared gluten-containing grain is then inoculated with a prepared fungal component and incubated. In one embodiment the prepared fungal component myceliates the prepared gluten-containing grain while incubated and during this process hydrolyzes gluten in the prepared gluten-containing grain. The present invention also includes a gluten-containing grain having lowered levels of gluten which has been prepared by the methods of the invention.

Abstract: The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32° C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced.

Abstract: The invention relates to a method for preparing a packaged potato millefeuille and potato millefeuille produced, the method comprising cutting potatoes into slices that are between 1 and 2 mm thick, stacking said slices in alternate superimposed layers in a mold (20) with side walls (22, 23) having an inner height measuring between 2 and 3 cm, thermally treating the millefeuille and then cooling and packaging same. The method also includes a preserving step that includes vacuum-packaging the mold (20) with the potato millefeuille in a plastic film packaging (25) before thermal treatment, and subjecting said vacuum-packaged millefeuille to said thermal treatment which causes the pasteurization thereof.

Abstract: Provided is a processed citrus fruit item in which the super surface layer of the peel of a citrus fruit is removed at a thickness at which the oil sacs in the peel are not destroyed, whereby the processed citrus fruit item has reduced bitterness while containing a wealth of flavor components.

Abstract: This invention relates to the use of a nutritional composition comprising sialylated oligosaccharides for enhancing cognitive development and learning skills in mammals. The nutritional composition comprises 3?-Siallylactose (3?-SL) and 6?-Siallylactose (6?-SL) in a weight ratio between 10:1 and 1:10 and is specifically for use in enhancing learning skills and/or enhancing memory function in an individual by increasing the sialic acid (Neu5Ac) concentration in the brain of said individual.

Abstract: The present disclosure provides methods of maintaining brain function, memory function and reducing the prevalence of mild traumatic brain injury in an individual at risk of experiencing a mild traumatic brain injury. The present disclosure also provides methods for administering various human dietary supplements to individuals at risk of experiencing a mild traumatic brain injury.

Abstract: Described is a nutritional formula, also referred to as a nutritional formulation, for dietary management of a propionic metabolism disorder, such as propionic acidemia.

Abstract: An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid.

Abstract: The present invention relates to red ginseng extract granules, and a method for preparing the red ginseng extract granules using red ginseng extract powder and fluidized-bed coater, in that a red ginseng extract is dried through a vacuum drier; a red ginseng extract powder of a predetermined size is prepared via a roll mill grinding process; it prepares 100% pure red ginseng extract granules having particle sizes of 1.2 to 1.7 mm through a repeated coating and fluidizing process while spraying a red ginseng extract for spraying on the vacuum-dried red ginseng extract powder having particle sizes of 0.2 to 0.8 mm by a bottom spray method under a fluidized-bed coating condition in a fluidized-bed coater; and then, it sprays and coats a micronized red ginseng powder solution, so that the preparing cost can be reduced through the significant shortening of the fluidized-bed coating time and it has excellent texture and prevention of moisture absorption functions.

Abstract: The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

Abstract: Device for forming and dividing of at least one string-shaped pasty foodstuff into slice-shaped products, with a forming nozzle for extruding the string-shaped foodstuff along a conveying direction through a nozzle opening, which determines the thickness of the slice-shaped product, at least one forming plate that is arranged downstream of the forming nozzle and that can be displaced during extrusion with at least one positioning element in at least one component transversally to the conveying direction, and with a control unit that controls the positioning element synchronously to the extrusion velocity in a way that the at least one forming plate forms a longitudinal contour of the slice-shaped product variably during extrusion.

Abstract: The invention relates to a method for producing pouched smokeless tobacco products for oral use as well as to a pouched smokeless tobacco product obtainable using this method. The method comprises heat-treating an initial tobacco preparation having water content below 20% w/w, providing a smokeless tobacco composition comprising the heat-treated tobacco preparation and enclosing portions of said smokeless tobacco composition in saliva-permeable pouch material.

Abstract: The apparatus for combining tobacco sheets comprises a first shaft for carrying a first bobbin of tobacco sheet and a second shaft for carrying a second bobbin of tobacco sheet. The apparatus also comprises a splicing unit for combining an end portion of tobacco sheet from the first bobbin to a head portion of tobacco sheet from the second bobbin. The splicing unit comprises a cutting device for cutting the tobacco sheets such as to provide complementary cuts to the tobacco sheets from the first bobbin and from the second bobbin, a dispensing device for dispensing water to at least one of the tobacco sheets, and a combining device for applying force onto the tobacco sheets thereby producing a spliced tobacco sheet.

Abstract: Provided is a smoking article that allows easy inhaling of a powder at a smoker's own timing, and can suppress powder spill at an unintentional timing such as during production or shipment. The smoking article includes: a tobacco rod containing tobacco; and a filter connected to an end part of the tobacco rod through a tipping paper. The filter includes a powder-containing substance that is a lump of a crude powder containing at least one of a gustatory component and a flavor component, and turns into powder when external force is applied thereon, a cavity in which the powder-containing substance is placed, and a flow path that connects the cavity and a mouthpiece end, allows passage of the powder, and has a smaller inner diameter than an outer diameter of the powder-containing substance.

Abstract: The present invention relates to improvements in filters, for use in smoking articles, comprising randomly oriented discrete fibres, wherein a loss of particulate additives can be reduced by adding a liquid with a viscosity of at least 2000 m Pa*s at 20° C. and normal pressure.

Abstract: A filter apparatus includes a first housing having a wall defining a first cavity, a first end and a second end; a removable lid configured to be coupled to the first end of the first housing; a cap removably coupled to the removable lid such that a second cavity is defined between a portion of the cap and a portion of the removable lid; and a second housing having a wall defining a third cavity, a first end and a second end, where the second housing is disposed inside the first cavity, and where the first end is configured to be removably coupled to the removable lid independently from the first housing.

Abstract: A removably attachable device for removably attaching a cigar to a magnetically attractable object is disclosed. In one embodiment, the device utilizes a plurality of magnetically attractable members for removably attaching the device to the cigar and for removably attaching the cigar to a magnetically attractable object. In one embodiment, the device consists of a conformable, band-like member with a plurality of magnetically attractable members secured to the conformable, band-like member, the magnetically attractable members having the spacing such that when the conformable, band-like member is conformed around the circumference of a cigar, the magnetically attractable members are positioned relative to one another such that they are pulled towards each other through their magnetic attraction to one another, causing the conformable, band-like member to impart a securing force around the circumference of the cigar, thus securing the cigar.

Abstract: The present invention provides an herb scoop for use in scooping, transporting, and depositing herbal plant matter from a container into the bowl of a pipe or other smoking device. The user manipulates the scoop to guide the scoop blade portion under the plant matter, guiding it into a trough area of the blade portion. While keeping the trough upright, the user can transport the herb from the container to the pipe or other smoking device. Tilting the scoop to either the left or right side (depending on the user's handedness) will then allow the plant matter to flow out of the trough and into the bowl or equivalent chamber. Using the tool is an improvement over the current methods of pinching the herbs with one's fingers or using prior art tools which lead to plant matter sticking to the fingers as well as the potential spillage of material during transport and dispensing. When not in use, the herb scoop can be stored directly in the herb container for easy access.

Abstract: A wearable electronic simulated smoking device is provided for delivery of a desired active ingredient responsive to a user's inhalation through the device. The device includes an elongated tubular member having at least one fixedly arcuate shaped portion to at least partially encompass a portion of a user's body and is releasably retainable thereat. The device includes a vaporization chamber supplied with a vaporizable smoking composition and enabled by a controller to generate vapor from the vaporizable smoking composition and add the vapor to air drawn through the device.

Abstract: A wearable electronic simulated smoking device is provided for delivery of a desired active ingredient responsive to a user's inhalation through the device. The device includes an elongated tubular member (110) having at least one reversibly bendable portion to at least partially encompass a portion of a user's body and is releasably retainable thereat. The device includes a vaporization chamber supplied with a vaporizable smoking composition and enabled by a controller to generate vapor from the vaporizable smoking composition and add the vapor to air drawn through the device.

Abstract: A method and system for producing oxygen-rich vapor derived from herb-based plants and extracts from said herb-based plants for consumption by individuals. The method includes transferring a first portion of a base quantity of oxygen-enriched vapor form a volumetric container into a vaporization device. The vaporization device retains an herb-based plant material. The herb-based plant material is used in conjunction with the first portion to produce herb-infused vapor through an atomization process. The herb-infused vapor is then permeated into a mixing chamber with a second portion of the base quantity of oxygen-enriched vapor from the volumetric container. The second portion is then mixed with the herb-infused vapor in order to formulate an oxygen-infused herb vapor. The oxygen-infused herb vapor is then dispensed from the mixing chamber for individual consumption.

Abstract: An electronic cigarette (10) includes an atomizer (26) having a coil-less heating element (4) with a heating section (6) connected to an electrical power source and two end sections in contact with a liquid supply (34). The heating element (4) is made of one or more woven fiber tubes (2) having a hollow interior such that the liquid can be transported from the liquid supply (34) to the heating section (6) through the hollow interior along the woven fiber tubes (2) or through the fiber materials via capillary action.