Abstract: A method is for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of the cheese. The method includes, before a brining, applying a hydrophobic barrier on the entire outer parts of the cheese, which are located at the ends of the cheese axis. The hydrophobic barrier is kept on the cheese outer parts at least during part of the brining.

Abstract: The present invention relates to: an antioxidant composition for an oil, comprising a water-soluble antioxidant ingredient-containing extract and a food emulsifier; a cooking oil containing the same; a method for preparing the composition; and a method for preparing the cooking oil.

Abstract: The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises treating a coffee concentrate to a heat treatment and a pH increasing step.

Abstract: A system (1) for producing foods, in particular a chocolate system, comprising at least one treatment station and at least one industrial robot (2, 3), which comprises at least one effector (4) having at least one receiving device for at least one product carrier (14) and comprises at least one manipulator (13) for transferring the at least one product carrier (14). The industrial robot (2, 3) additionally comprises at least one control device, preferably at least one associated processing device, and the control device is or can be set in such a way that the product carrier (14), preferably at and/or opposite a treatment station and/or between two treatment stations, can be shaken, spun, turned, rotated, slid, raised, lowered, blown at, suctioned out, cleaned, stacked and/or unstacked, cleared out by knocking, emptied, filled, temperature-controlled, and/or, in particular under sensor control, moved along a predetermined path.

Abstract: The invention relates to a method for producing a chocolate mass suitable for producing reduced-calorie chocolate food products. The method includes the following steps. A cocoa butter emulsion is prepared. Separately, a cocoa liquor/erythritol crumb is prepared. The crumb is then added to cocoa liquor or cocoa butter, and dietary fibre, to prepare a chocolate composition intended to produce dark chocolate or milk chocolate final products, depending on additional ingredients. The chocolate composition is mixed with the emulsion to produce a chocolate mass suitable for molding, forming, or other processing into final products. The process provides improvement in organoleptic indicators, such the intensity of the chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with reduced energy value or calorie count, and also improvement in such physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.

Abstract: The invention relates to a chocolate mass suitable for producing reduced-calorie chocolate food products. The chocolate mass comprises a chocolate composition and an aqueous cocoa butter emulsion. The chocolate composition includes a crumb prepared using cocoa liquor and erythritol, cocoa liquor or cocoa butter, and dietary fibre, as well as additional ingredients depending on whether the final product is intended to be dark chocolate or milk chocolate. The emulsion contains cocoa butter and an aqueous phase. The resulting product provides improved organoleptic parameters, such as intensity of chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with a reduction of energy value (calories), and also improved physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.

Abstract: The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least one receptacle (8), the receptacle being adapted to receive coating material and comprising a supply hole or holes (11) through which coating material may flow from the housing (5) and into the coating void (6) where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members (10) to transfer 16 coating material onto the confectionery product and wherein the supply hole or holes (11) are formed within said receptacles, and wherein the one or more applicator member comprises a cavity (14) to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products.

Abstract: A confectionary product including a body comprised of at least one shape-giving layer, which is made from a pre-prepared berry and/or fruit and/or vegetable mixture with added natural fructose (if necessary) and/or a sugar-containing product (if necessary). The thickness of the shape-giving layer is from 1 to 6 mm.

Abstract: A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.

Abstract: A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

Abstract: Edible residues of ethanol production, e.g., distillers grains and solubles, are produced that are low in, or substantially free from, antibiotic residues. Antibiotics or bacteria present in edible residues resulting from ethanol production are inactivated by irradiating the edible residues.

Abstract: The present invention provides a method for selecting a petfood having both a palatability effect and a calorie intake reducing effect for pets, said method being based on a specific analysis of data collected in a pet feeding trial. The present invention further provides an automated pet feeding system for use in a pet feeding trial according to such a method, as well as a method for feeding a pet with a petfood having both a palatability effect and a calorie intake reducing effect for pets.

Abstract: Provided is pet food containing puffed granules; small pieces of dried vegetables; and small pieces of dried meat, in which the moisture content thereof is 10% by mass or less.

Abstract: [Problem] The present invention addresses the problem of providing: a material which can generate fine beads in a sparkling beverage and can keep the fine beads in the beverage without adversely affecting the flavor of the beverage when added to the beverage; and a method for producing the material. [Solution] A method for producing a polysaccharide-protein complex, comprising a heating step of heating a polysaccharide containing an uronic acid as a constituent sugar in the presence of a protein under the conditions in which the pH value is 2 to 5 and the temperature is 80 to 180° C. inclusive, wherein a fraction having a molecular weight of 12000 or more makes up 30% by mass or less of the polysaccharide-protein complex and a fraction having a molecular weight of 500 or more and less than 12000 makes up 30% by mass or more of the polysaccharide-protein complex.

Abstract: Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.

Abstract: A method of manufacturing a product filled with hydrogen water, the method including filling a can container with hydrogen water, and sealing a can lid section onto a can trunk section, wherein the hydrogen water is filled and sealed in a state in contact with an inner surface of a can body, primary overflow overflows the hydrogen water from the can container in a process of filling the can container with the hydrogen water and secondary overflow overflows the hydrogen water from the can body in a process of attaching the can lid section to the can container are performed, and in the process of attaching the can lid section to the can container, the hydrogen water is pushed into the can container while a predetermined pressure is applied to the can lid section while the secondary overflow state is maintained and sealing of the can lid section is performed.

Abstract: A fermentation device that ferments a wide variety of food products can include a fermentation vessel and a fermentation lid assembly which is removably coupleable to the fermentation vessel. The fermentation lid assembly can include a lid body having a chamber that is sized and shaped to receive a barrier fluid, the lid body having an aperture that fluidly couples the lid body to the fermentation vessel, a lid cap positioned to overlie the aperture, and a lid that covers the chamber. The lid can have a plurality of vent holes that are sized and shaped to provide a fluid flow path from the fermentation vessel to an exterior of the fermentation device via the aperture of the lid body. Related methods are also provided.

Abstract: A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

Abstract: A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

Abstract: A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

Abstract: [Problem] It is an object to provide an oil and fat composition for rice cooking, which can suppress hardening of boiled rice after refrigeration and furthermore can improve an appearance of the boiled rice after refrigeration, by adding the composition when cooking the rice. [Solution] The oil and fat composition for rice cooking comprises edible oil and fat, 0.1% to 3% by mass of lecithin. 0.002% to 1% by mass of ascorbic acid analog compound and 0.01% to 3% by mass of polyglycerol condensed ricinoleate.

Abstract: The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

Abstract: The present invention relates to a natural sweetening composition comprising Luo Han Guo concentrate in an amount of 0.1 to 95% by weight and use in beverage, food, pharmaceutical, oral, dietetic, veterinary or tobacco products thereof.

Abstract: The present disclosure relates to nutritional composition in powder form capable of being used as an adjunct to a ketogenic diet program. The disclosed ketogenic nutritional composition can produce elevated and sustained levels of ketone bodies in blood and can synergistically induce nutritional ketosis in a subject. The ketogenic nutritional composition disclosed herein can exhibit improved physical stability, solubility, homogeneity and aqueous dispersibility as compared to existing ketogenic diet supplements, and is substantially free of carbohydrates. Further the disclosed ketogenic nutritional composition can contribute to reduction in body fat mass in individuals who are trying to lose weight, and can provide long-lasting energy and improved athletic performance to individuals during strenuous exercise.

Abstract: Methods of preparing a nutritional product which contain a lipophilic nutrient are disclosed. The nutritional product is made using a fortifying powder containing the lipophilic nutrient, a monoglyceride and diglyceride (“MDG”) oil, a phospholipid, and a carrier. The fortifying powder enhances the digestive absorption of the lipophilic nutrient when the nutritional product is consumed. The fortifying powder simplifies the process of manufacturing the nutritional product, as the fortifying powder can be added at a suitable stage of the process with other powdered ingredients. The fortifying powder may be manufactured in bulk and stored for later use, thereby improving manufacturing efficiencies. The fortifying powder and methods of preparing the fortifying powder are also presented.

Abstract: An oat based vegetable health drink comprises or substantially consists of carbohydrate of high glycemic index (GI) from oats, inherent oat protein, ?-glucan, potato protein or other protein of vegetable origin of a composition similar to that of potato protein, and water but does not contain any of: protein of animal origin, trimethylglycine, hydrocolloid other than ?-glucan. Also disclosed is a method of promoting muscle glycogen recovery upon physical exertion by administration of a glycogen recovery efficient amount of the health drink in close timely proximity of the exertion.

Abstract: The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt % of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.

Abstract: Capsules contain in their interior a water-based substance, and are coated with a film of alginate of an alkaline earth metal selected from calcium and magnesium. The capsules are of a larger size than previous capsules, while maintaining their sphericality. The capsules of water-based substances are obtained by incubating the capsules in suspension.

Abstract: A system for preparing smokeable material comprising a wall providing an upper chamber and a lower chamber with a grate between the chambers. Feed smokeable material in the upper chamber has its size reduced with a size reducer a sufficient amount such that it can pass through the grate into the lower chamber as fill smokeable material. There is an opening in the lower chamber for fill smokeable material to pass out of the lower chamber. The fill smokeable material can then be used to fill a wrapper or a smokeable device.

Abstract: A portable smoke filtration apparatus for holding a smoke filter includes a filter unit having a first filter opening, a second filter opening, and a filter chamber configured for holding the smoke filter. Air entering the first filter opening must pass through the smoke filter to reach the second filter opening. A body portion includes a retainer for retaining the filter unit therein, and a mouth opening. A first cap portion is provided for releasably securing to the body portion opposite the mouth opening, and the first cap portion includes a projection in open communication with the body portion.

Abstract: A multi-chambered water pipe comprising an inner chamber and exterior chamber.

Abstract: A multi-chambered water pipe comprising an inner chamber and exterior chamber.

Abstract: The invention relates to a method for manufacturing multi-component aerosol forming articles, each aerosol forming article defining a longitudinal axis and comprising N components serially juxtaposed along the longitudinal axis, where N is an integer ?2, the method comprising: —providing transporting means for transporting components of aerosol forming articles in a transporting direction, said transporting means defining seats along said transporting direction; —supplying seats of said transporting means with a first component for each aerosol forming article by positioning said first components one after the other along the transporting direction with their longitudinal axis parallel one to the others; —checking each seat for the presence of said first component; —adjoining a second component to the first component in a lengthwise axial manner in a given seat only if the first component is present in said given seat.

Abstract: An electrically operated aerosol-generating system is provided, including a housing; an aerosol-forming substrate; at least one heating element configured to heat the aerosol-forming substrate and to generate an aerosol; a power supply configured to supply power to the at least one heating element; electric circuitry configured to control a supply of power from the power supply to the at least one heating element; a first switch provided on an external surface of the housing; and a mouthpiece including at least one second, touch sensitive, switch, the mouthpiece being deformable from a first configuration to a second configuration, wherein in the first configuration the at least one second switch is not exposed and in the second configuration the at least one second switch is exposed. The circuitry is configured to provide power to the at least one heating element when both the first switch and the second switch are activated.

Abstract: An aerosol delivery device is provided that includes a reservoir configured to retain an aerosol precursor composition, a heating element, and a power source connected to an electrical load that includes the heating element. The power source includes a rechargeable primary battery and a rechargeable secondary battery in a parallel combination, with the rechargeable secondary battery having a lower nominal voltage than the rechargeable primary battery. The aerosol delivery device also includes a microprocessor configured to operate in an active mode in which the microprocessor is configured to direct power from the power source to the heating element and thereby control the heating element to activate and vaporize components of the aerosol precursor composition.

Abstract: An atomiser, comprising an upper cover (110), an air intake hole (115) being disposed in said upper cover (110), the upper cover (110) extending inward to form an inner connecting tube (117), a separating member (119) being disposed in the inner connecting tube (117), the separating member (119) separating the inner connecting tube (117) into an air intake channel (1171) and a vapour outlet channel (1173), the air intake hole (115) and the air intake channel (1171) being in communication; and an atomisation assembly (150), an atomisation cavity (163) being formed between the atomisation assembly (150) and the upper cover (110); the gas entering the atomisation cavity (163) via the air intake hole (115) and the air intake channel (1171) carries away the aerosol atomised by means of the atomisation assembly (150), and bypasses the separating member (119) to be released through the vapour outlet channel (1173). Also provided is an aerosol generating apparatus comprising said atomiser.

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

Abstract: The aerosol-generating device includes a housing, a mouthpiece on an end of the housing, a first and second receiving chamber defined within the housing, where the first and second receiving chambers receive and accommodate a first and second consumable. A selection member is arrangeable in a first position and a second position, where the first position establishes a first airflow passageway that traverses through the first receiving chamber while circumventing the second receiving chamber, and the second position establishes a second airflow passageway that traverses through the second receiving chamber while circumventing the first receiving chamber. The method includes providing at least two consumables in a housing, establishing an airflow through a selected one of the at least two consumables while circumventing the airflow from passing through a non-selected one of the at least two consumables, and guiding the airflow to an outlet opening of a mouthpiece.

Abstract: An electronic cigarette control method is disclosed, based on a user who desires to smoke inputting a password for matching a reference password. The method comprises a reference password being sent by a terminal in communication with the electronic cigarette, and a user password being received for verification against the reference password. The function of a control switch of the electronic cigarette to trigger the atomizer of the electronic cigarette to start operating according to the operation of the user is activated if the user is verified, otherwise the function is not activated. The present disclosure further provides an electronic cigarette control device, an electronic cigarette control system, and an electronic cigarette. Unauthorized usage by others is thus prevented, thereby making electronic cigarette safer and hygienic.

Abstract: The present disclosure provides an electronic cigarette control method, which includes following steps: receiving a verification information input by a user; determining whether the user is verified or not according to the verification information; if the user is verified, sending a startup instruction to an electronic cigarette in communication with the terminal, the startup instruction is a necessary condition to control an atomizer of an electronic cigarette to start operating. The present disclosure further provides an electronic cigarette control apparatus, system, and an electronic cigarette. Unauthorized users can thus be prevented from using the device, thereby making electronic cigarettes safer and hygienic.

Abstract: The present disclosure relates to an aerosol delivery device. The aerosol delivery device may include a control body and a cartridge. The cartridge may include a base, a flow director, an outer body, a reservoir substrate, an outer body, and a mouthpiece. Heating elements may be molded into the flow director. The flow director may be welded to the base and the outer body, or the base and the flow director may include deformable ribs that engage the outer body. The flow director and the outer body may cooperatively define a reservoir compartment in which the reservoir substrate and the atomizer are received. The flow director and the base may define an electronics compartment in which an electronic control component is received. A related assembly method is also provided.

Abstract: The collared shirt has a placket with a top piece and bottom piece extending at least a portion of the length of the shirt. The bottom piece comprises an attached collar male button, an attached first male button spaced apart from the collar male button and below the collar male button, and an attached second male button spaced apart from the first male button and below the first male button, and an intermediate male magnetic button between the first and second male buttons. The top piece comprises female buttons corresponding to the male buttons on the bottom piece. The top piece further comprises an intermediate female magnetic button corresponding to the intermediate male magnetic button and affixed to an inner side of the top piece.

Abstract: A spunbond nonwoven fabric, including a composition including a propylene homopolymer having a melting point of 140° C. or higher, a polyethylene, and at least one polymer selected from the group consisting of a polymer shown in (I) and a polymer shown in (II), in which the total content of the polymer shown in (I) and the polymer shown in (II) is in a range of from 5% by mass to 30% by mass with respect to the total amount of the composition. The polymer shown in (I) is a random copolymer of propylene and an ?-olefin having a specific number of carbon atoms, and the polymer shown in (II) is a propylene homopolymer having a melting point less than 120° C. and exhibiting specific physical properties.

Abstract: A braette including compression pads having inner surfaces contoured to engage the outer surface of the breasts of a wearer which are interconnected by a force generating member to apply a force to the breasts of the wearer to push them toward each other and to thereby enhance the cleavage.

Abstract: Implementations of a clothing article with an integrated thermal regulation system are provided. In some implementation, a clothing article with an integrated thermal regulation system may be configured to heat a portion of a wearer's body by transferring heat from a warmer first region of the body (e.g., the calf portion of the leg or wrist portion of the arm) to a cooler second region (e.g., the plantar side of the toes or the dorsal side of the fingers). The transfer of heat is facilitated by a thermally conductive fluid that flows between a first thermal transfer bag in heat exchange contact with the warmer first region of the wearer's body and a second thermal transfer bag that is in heat exchange contact with the cooler second region, the thermal transfer bags being held in position by the clothing article into which they have been integrated.

Abstract: Cooling suit including legs, torso and arms, which includes outwardly opening hose sleeve in the hip area, inwardly branching gas ducts having several outlet openings. A pressurized gas cylinder for carrying along and connecting outlet hose with coupling piece to this hose sleeve, and which comprises a valve and adjusting wheel for the regulated delivery of expanded gas into these gas ducts. The gas ducts in the upper-body have outflow openings in the area of the lower back, hips, neck area, armpits, arm joints, and sleeves. In the lower-body garment, outflow openings are arranged in the knees and the crotch area. This cooling suit is operated with a dry, compressed gas. The gas flowing from the pressure cylinder is expanded, subsequently cools down and then flows through the gas ducts and cools the body. Perspiration is carried away by the permanent gas supply via the breathable fabric of the suit.

Abstract: A kneepad includes a front, top, bottom and first and second lateral sides and a stretchable band attached to the kneepad to form at least one channel to snugly releasably receive an implement.

Abstract: A kneepad includes a shell having multiple resilient layers to provide a cushioning effect on the wearer. The kneepad includes at least one air cavity between the shell and a first resilient layer to accommodate movement of the layers in response to compressive forces applied by the user of the kneepad.

Abstract: A medical gown (1101) includes a layer of material (100,200) with a seam (801) disposed across the layer of material. The material can include a weave (110,210) of untwisted, continuous filament polyester. The material can also include a carbon filament (209,211). The seam is sealed by applying a tape (300,400) across the seam and applying heat to cause the tape to attach to the weave.

Abstract: A patient worn sensor assembly for detecting, recording, and communicating patient vital signs can be integrated into a garment to be worn by the patient. A lead assembly can be integrated into a garment to connect electrodes in contact with the skin of a patient to a sensor assembly that collects vital sign information from the electrodes. The lead assembly can be multi-layered and can include, for example, two outer anti-static satin fabric layers as top and bottom layers, muslin fabric insulator layers adjacent to the anti-static satin fabric layers, shield layers that include muslin with silver fabric adjacent to the insulator layers, and an inner layer of fabric with conductive thread (or alternatively conductive thread not integrated with other fabrics, or a layer that is substantially composed of conductive thread).