Abstract: A heat treatment monitoring system comprises a heat treatment machine comprising a heat treatment chamber and at least one lighting source mounting for mounting a light source for illuminating the inside of the heat treatment chamber; and a monitoring apparatus comprising a camera, a camera light source and a mounting part, wherein the mounting part is adapted to be removably fixed to the lighting source mounting.

Abstract: A baking oven for producing baked, preferably edible products, includes a plurality of openable and closable baking tongs provided along an endless conveyor, disposed consecutively in a row and passing through a baking mass application zone for application of a baking mass to an opened baking tong, a closing zone for closing the baking tongs, a baking chamber for baking the baked products in the closed baking tongs in which at least one heating configuration for heating the baking tongs located in the baking chamber is provided, an opening zone for opening the baking tongs and a baked product removal zone for removing the baked products from the opened baking tongs. At least one convection fan is provided which opens into the baking chamber at a distance from an extractor.

Abstract: A machine for manufacturing of flatbread mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises five sections namely batter reservoir, batter depositor, baking section, picking section and baking surface cleaning section. The batter reservoir comprises a tank with a blender to slowly blend the batter to attain uniform viscosity and a mesh to filter out any coagulated materials in the batter. The batter depositor section has an integrated batter deposition apparatus that deposits batter to a uniform thickness on a hot non-sticky baking surface. The baking section comprises of mechanism to close lids of baking pans to bake bread to a desirable temperature. Picking section is where flatbread picked from the baking surface to be cooled to a room temperature and pack for distribution. Finally, the cleaning section is where baking surfaces cleaned and get ready to start another baking cycle.

Abstract: The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

Abstract: An apparatus for forming patties from a food product includes a base comprising a cylindrical sidewall defining chamber configured to receive the food product. A paddle includes a paddle blade configured to be installed onto the base to form a bottom wall of the chamber, the paddle further comprising a handle positioned outside the base that can be grasped to remove the paddle from the base. A cover is pivotally attached to the base and can be maneuvered from an open condition providing access to the chamber to a closed condition closing the chamber. The cover when in the closed condition is configured to compress the food product in the chamber and cause the food product to conform to the shape of the chamber to form a patty. The paddle is configured to remove the patty formed in the chamber.

Abstract: A wishbone separator device for separating a wishbone from a poultry carcass includes a primary wishbone cutter including a front cutter portion including a central front apex, a left and a right front cutting edge, which diverge from said central front apex, a wishbone limb cutter portion, including a left and a right limb cutting edge. An intersection point of an extension of the left limb cutting edge and an extension of the right limb cutting edge is arranged on a center line parallel to the cutting direction through the central front apex. The left and right front cutting edge are arranged forward of the left and right limb cutting edge, respectively as seen in the cutting direction and outward relative to said imaginary extension line from the left and right limb cutting edge, respectively.

Abstract: Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

Abstract: A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product.

Abstract: The present invention is directed to an integrated system of improving nut product safety, quality and production costs. Formulations and methods are provided for reducing pathogen contamination of nuts, improving storage stability of stored nuts and reducing refrigeration costs, and enhancing shelling operations by improving the contrast between nut shell fragments and nutmeats. The formulations may be used individually or in combination to provide all three commercial benefits of reduced bioburden, enhanced storage stability, and greater sorting efficiency of nutmeat from shell. The materials for the formulations disclosed herein are mostly derived from the waste materials of the species of tree that nut is harvested from and/or from other natural sources.

Abstract: A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.

Abstract: The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsifier composition having excellent color tone and exhibiting no feathering or oiling-off when added to, e.g., coffee. A pulverulent emulsified composition that contains, in proportion by dry weight, 0.3-7.0% by weight of a soybean protein material, 10-40% by weight of oils/fats, 0.01 to less than 1.0% by weight of a buffer salt, 40-70% by weight of sugars, and 0.8-5.0% by weight of an emulsifier, and is characterized in that when 5 g thereof is dispersed into coffee obtained by dissolving 2 g of instant coffee in 150 mL of 80° C. water, the lightness (L* value) of the dispersion is at least 35, makes it possible to obtain excellent color tone and exhibits no feathering or oiling-off when added to coffee.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is N,2,3-Trimethyl-2-isopropylbutamide (WS-23), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide (WS-12), N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), or mixtures thereof. In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum.

Abstract: A gum base which, when formulated into a chewing gum, provides a gum base composition made with synthetic elastomers and elastomers plasticizers obtained from “green” or renewable and sustainable resources.

Abstract: An apparatus for producing beverages. The apparatus comprises a dispensing system, a mixing unit, and a control unit comprising a user interface, which interact to prepare a particular beverage when requested by a user. When the control unit receives user input requesting the particular beverage via the user interface, it causes the dispensing system to dispense various ingredients (e.g., fragmented ice, water, flavoring ingredients, milk product) that are mixed by the mixing unit in order to prepare the particular beverage, which is served in a cup. In various embodiments, the apparatus may produce frozen beverages that include fragmented ice (e.g., shaved or crushed ice) as one of their ingredients, such as slush beverages and smoothie beverages, and/or hot beverages that include heated water as one of their ingredients, such as coffee and flavored coffee beverages (e.g., French Vanilla, Mocha, etc.).

Abstract: The present disclosure relates to a flowable edible product dispensing apparatus, comprising: a programmable controller; a touchscreen interface including an indicator of at least one edible item for selection, the operator interface in communication with the programmable controller a dispensing system in communication the operator interface; the programmable controller, being wirelessly connected to the internet, and being operable to associate the at least one edible item with the least one flowable edible and/or inedible product; and the dispensing system dispenses an amount of the at least one flowable edible and/or inedible product associated with the selected edible item when the at least one edible and/or inedible item is selected.

Abstract: A frozen confection which contains low amounts of protein and which minimizes ingredients of animal origin, such as milk ingredients. The confection provides the sensory experience of ice cream. The experience is reflected in texture, mouth feel and melt profile. The compositions of the invention include a triglyceride oil, a vegetable protein, and optionally sugar solids, an 1.5 wt % or less protein, wherein the total protein comprises between 25 and 100% protein from vegetable sources, 10-40 wt % sugar solids, 0-1 wt % emulsifier and 0-1 wt % stabilizer. The pH of the composition is at least 5. In an alternative invention, the protein composition may also comprise at least 25 wt % of the total protein from dairy sources.

Abstract: A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.

Abstract: The present invention is an apparatus for spraying a liquid onto pelleted feed, having a hopper with a gate for selectively holding or allowing the dropping of dry pellet feed, a spraying chamber below the hopper with an upper portion to receive the dropping dry pellet feed from the hopper, and a cylindrical lower portion, a cone operably attached to a motor, the cone rotatably disposed within the upper portion of the spraying chamber to direct dry pellet feed received into the upper portion into a single layer of falling feed around a circumference of the lower portion, an enzyme chamber, and a nozzle rotatably disposed within the lower portion to substantially evenly spray an amount of liquid from an enzyme chamber on the single layer of falling feed.

Abstract: Systems and methods for animal management are disclosed. In one embodiment, a method for managing an animal administering an animal feed ration to a plurality of animals, the animal feed ration comprising ingredients and a taggant. The method also includes visually observing the presence or absence of the taggant adhered to the snout of at least one of the plurality of animals. The method also includes determining if the animal has consumed the animal feed ration.

Abstract: The present invention relates to methods of improving animal performance using animal feed comprising microbial polypeptides having lysozyme activity.

Abstract: The present invention discloses a method for preparing controlled release type lutein feed additive. Steps: lutein extract, glycerol and fat are mixed and dissolved, then alkali liquor is dropped under condition of mechanical stirring and sheering emulsification to allow the lutein to be fully saponified. Then fat is added and alkaline saponification is conducted, adjusting the viscosity and neutralizing and conducting spray granulation to the mixed liquor to obtain controlled release lutein feed additive. By utilizing the combined effects of glycerol and fat, the present invention realizes saponification and microcapsule formation using simple method.

Abstract: An aquatic feeder. The aquatic feeder includes a first portion connected to a second portion. The first portion is made of a material floatable in water. The second portion includes a sidewall defining an internal cavity. At least one aperture is formed through the sidewall. A divider is disposed in between the first portion 18 and the second portion and acts as a cap for the internal cavity of the second portion. The internal cavity is configured to retain an aquatic animal food. The at least one aperture is configured to release the aquatic animal food when the at least one aperture is submerged in water.

Abstract: The invention relates to concentrated fruit juice for a marinade for tumbling a meat product, the weight percentage of sorbitol in the concentrated fruit juice being more than 10 wt.-%. The concentrated fruit juice contains at least concentrated pear juice, concentrated mirabelle juice and/or concentrated quince juice.

Abstract: The present disclosure provides a first sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a stevia compound, c) rubusoside, a rubusoside derivative, neohesperidin, thaumatine, phloretin, trilobatin, monatin, hesperetin, an enzyme-treated steviol glycoside or any combination thereof, and d) tannin, wherein component d) is present in an amount in the range from 1 mg/l to 400 mg/l, or wherein, based on the total weight of components b), c) and d), component b) is present in an amount in the range from 45 to 75 wt-%, component c) in an amount in the range from 2 to 40 wt-%, and component d) in an amount in the range from 2 to 40 wt-%. Furthermore, the present disclosure provides a second sweetening composition comprising a) a natural sweet-tasting carbohydrate, b) a stevia compound, c) rubusoside or a rubusoside derivative, d) tannin and e) oak extract or pomegranate extract.

Abstract: A method for controlling the concentration of a gas in a crisper drawer (100): by capturing the concentration of a freshness-preserving gas in a storage chamber (10) and comparing with a preset threshold, determining whether to feed the freshness-preserving gas into the storage chamber (10), or employing a timed feeding method to control whether to feed the freshness-preserving gas into the storage chamber (10). The method selectively feeds the fresh-preserving gas into the storage chamber (10), thus controlling the concentration of the freshness-preserving gas in the storage chamber (10) to be kept above a target concentration, significantly extending the time during which food is kept fresh, and at the same time, taking into consideration the economy of using the freshness-preserving gas.

Abstract: Provided is a method of preparing noodles with enhanced cooking convenience. Noodles according to the present invention can be immediately cooked without an additional boiling process.

Abstract: The present invention provides a pasta-like shaped edible product comprising surimi, fish or portions thereof, prepared by a process consisting of the steps of: a. chopping frozen surimi to chips; b. introducing the surimi chips in a predetermined ratio to cold water and salt to provide a mixture; c. providing additives to said mixture; d. homogenizing under vacuum; e. adding vegetable oil and homogenizing to a homogenic emulsion; f. injecting the mass to a pasta molding head; g. refrigerating said mass for at least about 6 hours; h. molding a predetermined shape; i. transporting said molded pasta on a conveyor belt heated to about 40 to about 50 degrees Celsius; j. cooling said edible product for about 4 hours at about 4 degrees Celsius to about 6 degrees Celsius.

Abstract: This disclosure pertains to vegan food products comprising liquid coconut material. Liquid coconut material provides an alternative to dairy and eggs normally found in ice cream. Also disclosed herein is a NSF certified device for extracting coconut meat from coconuts.

Abstract: A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

Abstract: An apparatus includes a food product, at least one ingestible device associated with the food product to communicate information and at least one coating material surrounding the at least one ingestible device is disclosed. The ingestible device is associated with an ingestible medication to be ingested in conjunction with the food product. The coating is configured to release the at least one ingestible device upon the occurrence of an event.

Abstract: The present invention relates to a process for preparing an additive as a food supplement based on algae for birds and animals. It also describes the food additive obtained, formulated with seaweed extract, whey, malto-dextrin, proteins, amino acids, minerals, fiber, fat, hormones, and has a final powder form. In addition, the use of the food additive to increase the weight gain in animals, the weight gain in eggs of birds, and for the production of meat in birds and animals is described.

Abstract: “A nutritional supplement composition suitable for improving lean tissue mass status in a mammal” A nutritional supplement suitable for increasing lean tissue mass in a mammal comprises protein, vitamin D, and calcium. The protein comprises a casein-based milk protein composition, a hydrolysed whey-based milk protein composition having insulinotropic bioactivity, and a hydrolysed whey-based milk protein composition having anti-oxidant bioactivity. The supplement increases lean tissue mass in a subject.

Abstract: A juice extraction module for a large-caliber juicer includes a base, a hood body, a rotary brush, a juicing net and a helical structure, wherein the hood body is matched with the base; the rotary brush, the juicing net and the helical structure are accommodated in a housing formed by matching the base and the hood body; the helical structure is accommodated in the juicing net; the juicing net is accommodated in the rotary brush and an outer wall of the juicing net is fitted with an inner wall of the rotary brush. An extrusion part is arranged on the helical structure of the juice extraction module for the large-caliber juicer in the utility model. Helical vanes are arranged at the periphery of the extrusion part. Outer diameters of the helical vanes are consistent from top to bottom. A cutting part is arranged at a top of the extrusion part.

Abstract: A system and method of printing a biotic material based object from a biotic material originated from swiftlet's edible bird nest, includes providing parameters of an object for printing; controlling a deposition of a fluid biotic material comprising a blend of water and nanometre-sized and/or micrometre-sized swiftlet edible bird nest particles to form the said object, wherein at least an outer surface region of the fluid biotic material is converted to a solid or semi-solid region after deposition & dehydration; and controlling a dehydration of said deposited fluid biotic material by accurately exposing the said deposited fluid biotic materials to a controlled environment. During and/or after the fluid biotic material deposition, an ultra-low humidity air stream is specifically channelled onto the freshly deposited fluid biotic material to accelerate the dehydration process and minimise the deposited biotic material based object or structure from deforming.

Abstract: The present invention relates to a process for producing specific extruded formulations (=extrudates), wherein the extruded formulations are comprising a high amount of fat-soluble compounds, to such formulations as well as to the use of such formulations in food, feed and personal care applications.

Abstract: An alkaloid composition for an e-cigarette contains a solvent and at least about 25 wt. % anatabine based on the total alkaloid weight of the composition. The alkaloid composition may be contained in a refilling cartridge for an e-cigarette, or in a container as part of a kit for refilling an e-cigarette. The alkaloid compositions disclosed herein feature a balanced form of alkaloids to provide an attractive alternative to smoking tobacco, in which nicotine makes up about 90 wt. % of the total alkaloid content. The alkaloid compositions are characterized by a significant quantity of anatabine, which has lower toxicity than other alkaloids such as nicotine. The alkaloid compositions enable individuals to experience the pleasure-enhancing attributes of conventional cigarette smoking, while avoiding exposure to combusted materials and other potentially hazardous components present in tobacco.

Abstract: Methods for creating concentrated plant material solution, including combining ethanol-soluble, water-insoluble concentrated plant material with ethanol to define mixtures and reducing the amount of ethanol in the mixtures until the mixtures have viscosities compatible for use with electronic cigarettes. Some examples include combining ethanol-soluble, water-insoluble concentrated plant material, hydrocarbon bases, and liquid solutions containing ethanol to define mixtures, removing the hydrocarbon bases from the mixtures, and reducing the ethanol content of the mixtures until the mixtures define viscosities compatible for use with electronic cigarettes. Some examples include extracting solute from source materials and including the extracted solute in the ethanol-soluble, water-insoluble concentrated plant material.

Abstract: An inhalant material container for electronic smoking device is a cup-like storage container with an open top and a closed bottom. The container is made of quartz, glass, or other like materials. The container has a frangible seal covering the open top and an aperture to promote air flow through the container. The container is removably inserted into the heating chamber of an electronic smoking device. The container allows for heating of the inhalant material with the material coming in direct contact with the heating element in the heating chamber. The container is easily removed and replaced for on demand use. The container can be used in conjunction with a threaded connector and a two-piece heating chamber. The two-piece heating chamber has an internal punch to automatically puncture the seal of the container prior to use.

Abstract: There is provided a portable extinguisher for extinguishing a single smoking article at a time, the extinguisher including defining a reservoir, a chamber, and an opening configured to receive a smoking article into the chamber, the chamber being sized to receive at least part of the smoking article and being isolated from the reservoir such that there is no fluid communication between the chamber and the reservoir, wherein the reservoir and the chamber are thermally coupled.

Abstract: A multifunctional lighter device that dispense and light a cigarette simultaneously with the click of a push-button is disclosed. The multifunctional lighter device comprises a substantially rectangular casing with sidewalls to define an enclosed space for placing cigarettes in a stacked configuration in a storage compartment disposed along the length of the casing. A lighter unit is adaptively placed in a predefined position inside the casing and a push-button disposed on the sidewall of the casing is configured to activate the ejection of the cigarette via a first opening and the lighter unit via a second opening from an upper surface of the casing simultaneously using a spring mechanism. A block support is disposed near the second opening to generate the flame simultaneously to light the ejected cigarette from the first opening of the casing for smoking.

Abstract: A package that may be employed to store a tobacco-containing material is provided. The package may include a container including a body portion and a cover configured to engage the body portion. The body portion may define an internal space therein configured to receive a product. An internal surface of one or both of the body portion and the cover may include a wood liner. The wood liner may be a wood veneer.

Abstract: The e-vaping cartridge includes a housing body with a first tube extending longitudinally within the housing body and defining a central passage, the first tube further defining at least one first hole. One or more layers of absorbent material are positioned within an inner annulus reservoir around at least a portion of the first tube. A wick is in communication with the central passage where distal ends of the wick traverse the first hole and is in communication with an annulus reservoir. A heater is configured to vaporize a pre-vapor formulation communicated to the wick from the annulus reservoir. The e-vaping device includes the cartridge which is connectable to a power section.

Abstract: An aerosol delivery device including: control circuitry for controlling an operating mode of the device; a motion sensor arranged to detect motion of the device and to output corresponding motion detection signals to the control circuitry; and an airflow sensor arranged to detect a flow of air in the device and to output corresponding airflow detection signals to the control circuitry; wherein the control circuitry is configured to determine from the motion detection signals when there is a tapping event corresponding to the device being tapped by a user and to determine from the airflow detection signals when there is an airflow event corresponding a flow of air in the device, and wherein the control circuitry is configured to control the device to switch from a first operating mode to a second operating mode in response to the detection of a predefined sequence of events comprising at least one tapping event and at least one airflow event.

Abstract: An aerosol provision system for generating an aerosol from a source liquid, the aerosol provision system including: a reservoir of source liquid; a planar vaporizer comprising a planar heating element, wherein the vaporizer is configured to draw source liquid from the reservoir to the vicinity of a vaporizing surface of the vaporizer through capillary action; and an induction heater coil operable to induce current flow in the heating element to inductively heat the heating element and so vaporize a portion of the source liquid in the vicinity of the vaporizing surface of the vaporizer. In some example the vaporizer further comprises a porous wadding/wicking material, e.g. an electrically non-conducting fibrous material at least partially surrounding the planar heating element (susceptor) and in contact with source liquid from the reservoir to provide, or at least contribute to, the function of drawing source liquid from the reservoir to the vicinity of the vaporizing surface of the vaporizer.

Abstract: The aerosol-generating system comprises a nicotine source, a second substance source, a first susceptor (21) for heating the nicotine source and a second susceptor (22) for heating the second substance source. The system further comprises a power source connected to a load network, the load network comprising an inductor for being inductively coupled to the first susceptor (21) and to the second susceptor (22). The invention also relates to an aerosol-generating article comprising a cartridge comprising a first compartment (11) with a nicotine source and a first susceptor (21) and a second compartment (12) with a second substance source and a second susceptor (22).

Abstract: An electronic cigarette and a method for manufacturing an atomizing assembly thereof. The electronic cigarette comprises a liquid reservoir used for storing an e-liquid, and an atomizing assembly received in a shell. The atomizing assembly comprises: a liquid-absorbing element connected to the liquid reservoir, wherein the liquid-absorbing element is made of porous ceramic, and has a liquid-absorbing surface for absorbing the e-liquid and an atomizing surface; and a heating element embedded in the liquid-absorbing element, wherein the edge of the heating element is internally tangent to the atomizing surface, and the heating element is used for converting the e-liquid absorbed by the liquid-absorbing element into smoke. The electronic cigarette further comprises a power supply assembly received in the shell, connected to the atomizing assembly, and used for supplying power for the heating element.

Abstract: An electronic cigarette and a method for controlling heating and atomization of electronic cigarette are provided. The electronic cigarette includes a power supply device (1), a heating element (2) and a control device (3).

Abstract: The present disclosure provides an aerosol generator and an aerosol inhaling device which are capable of regulating easily the flavor of an aerosol inhaled by a user. The aerosol generator includes two chambers configured for generating an aerosol, an air outlet passage, a first branch and a second branch. The two chambers both define an air inlet and an air outlet. The first branch and the second branch are in communication with one of the two air outlets respectively. Airflows in the first and second branches are converged in the air outlet passage before being expelled. At least one of the first and second branches has provided thereon a regulating switch configured for regulating a rate of an airflow passing through the branch, the regulating switch being capable of rotating around a shaft under an external force to control an airflow passing through the first branch or second branch.

Abstract: A cartridge comprises an outer sleeve tube, an air passage tube located in the outer sleeve tube, and an atomization device. An annular space between the outer sleeve tube and the air passage tube forms a liquid storage chamber configured for storing tobacco liquid. The liquid storage chamber has an annular opening, which is blocked with a porous liquid conducting body. The porous liquid conducting body has a first surface and an opposite second surface, and is configured for conveying the tobacco liquid from the first surface to the second surface and supplying the tobacco liquid to the atomization device, the first surface being in contact with the tobacco liquid in the liquid storage chamber and the second surface being in contact with the atomization device. The atomization device is configured for aerosolizing the tobacco liquid to generate an aerosol to be expelled into the air passage tube.