Abstract: A system for processing shellfish includes an input hopper that receives a batch of shellfish to be processed. A conveyer is positioned to receive shellfish from the input hopper and transports the shellfish through the system. The conveyor defines a plurality of holes that allow cleaning substances to pass through the conveyor. A washing system comprising a least one nozzle that dispenses cleaning substances to the shellfish being transported by the conveyor. An operator station includes at least one container for depositing market-ready shellfish passing along the conveyor. At least one optical sensor is positioned to detect the market-ready shellfish being placed into the at least one container. A counter is electrically connected to the optical sensor and records a number of shellfish being placed in the at least one container. An output hopper is positioned proximate to an end of the conveyor to catch rejected shellfish.

Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

Abstract: The invention provides a seed treatment method comprising: (i) mixing starting materials (7) comprising an aqueous liquid (2), anaerobic bacteria (1), a substrate (3) for the anaerobic bacteria, and seeds (4), to provide a mixture (10) having a void volume (15) between the seeds, wherein at least 50% of the void volume comprises the aqueous liquid, (ii) storing the mixture in a condition to prevent oxygen from entering the mixture during a treatment time, to provide treated seeds (9), wherein the treatment time is at least 6 hours and at maximum 14 days, and (iii) collecting the treated seeds (9) from the mixture (10).

Abstract: Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the use of lactose oxidase or glucose oxidase.

Abstract: A powder composition for preparing dairy-free cheese. This composition includes a combination of legume protein, hydroxypropylated starch phosphate, tapioca flour, carrageenan, locust bean gum and lactic acid. It also relates to a package with this composition, to its use for preparing dairy-free cheese, to a process for preparing dairy-free cheese, to the dairy-free cheese having the composition, and to a food product comprising this dairy-free cheese.

Abstract: Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80° C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43° C.

Abstract: A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

Abstract: The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) less than 0.5 and comprising a) glycerin in an amount of 10% to 40% (w/w), b) 40% to 75% (w/w) of at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one hydrocolloid, and d) at least one species of a probiotic bacterium. Further, the invention relates to methods for producing a glycerin-based candy product comprising probiotic bacteria.

Abstract: A machine for making and dispensing cold or ice beverages, such as cool drinks, slushes, sorbets and the like, comprising at least: a containment and processing tank for the product to be dispensed which has a front wall, which is equipped at the bottom of it with a dispensing mouth for dispensing the beverage, a dispenser, located at the beverage dispensing mouth and able to be turned on or off to allow the beverage to be dispensed; a thermal treatment cylinder located inside the containment tank; a stirrer located outside an outer surface of said thermal treatment cylinder and adapted to rotate about a respective axis of rotation; a thermal treatment plant comprising a first exchanger, a second heat exchanger, a pressure reducing unit and a compressor, the first heat exchanger being located inside said thermal treatment cylinder.

Abstract: The present invention refers to a microbial composition comprising probiotic microorganisms, adjuvants and an acceptable carrier. The composition of the invention is stable and shows efficacy in reducing the incidence of diarrhea in calves and also achieves a significant increase in their body weight.

Abstract: Disclosed is a composition comprising a gluconic acid and/or one or more gluconic acid derivatives and a controlled release agent, wherein the controlled release agent allows partial, substantial, or substantially complete ruminal bypass of the composition. The composition may be used as a ruminant feed or feed supplement, particularly for increasing milk fat production in a lactating ruminant, for improving the health status of the hindgut of a ruminant, for increasing the production of butyrate in the hindgut of a ruminant, and/or for increasing somatic growth of a ruminant.

Abstract: A meat dewatering assembly (10) includes a support frame (12), a twin screw dewatering unit (14), a drive assembly (16) coupled with the unit (14), and a perforated housing (60). The unit (14) has a pair of tapered, non-parallel, intermeshed, helically flighted screws (52, 54) presenting nip clearances (59) between the fighting (55). The drive assembly (16) serves to counter-rotate the screws (52, 54). In use, emulsified meat is passed into the housing (60) during counter-rotation of the screws (52, 54), in order to compress the meat within the clearances (59) and thereby express water from the meat. Adjustment collars (38) permit selective size alteration of the nip clearances (59).

Abstract: An aseptic method of preparing high acid and low acid fruit and non-fruit beverages to improve flavor profiles and retain organoleptic properties of the fresh ingredients is provided, as well as the fruit and non-fruit beverages obtained through this process with the benefit of extended shelf-life.

Abstract: A liquid beverage enhancer product for a food product, including a shelf-stable and physically stable, highly concentrated liquid flavor, sweetener, and/or color solution including at least 10% non-water solvents with humectant properties including propylene glycol and optionally a non-water solvent chosen from the group consisting of glycerol, ethanol, isopropyl alcohol, propanediol, and combinations thereof, 5-90% flavors and colors, 0-70% water, 0-30% high intensity sweeteners, 0-40% sugars, and 0-40% acid, and including 0-0.10% w/w of a chemical preservative, wherein said liquid beverage enhancer product has a pH greater than 4.6. A method of enhancing a liquid beverage by adding a liquid beverage enhancer product to a food product, and enhancing the flavor and color of the food product without curdling.

Abstract: A composition for and method of neutralizing ammonia odor and flavor from shark and other urea-containing fish includes soaking the fish in a refrigerated (4° C.) bath containing water (88.0%), dry skim milk solids (7.5%), dry buttermilk solids (2.5%), and salt (2.0%) for 18-20 minutes, with the objective of improving consumer perception of odor and taste during consumption of the fish.

Abstract: Provided is wheat flour that can be shaken out from a shaker-type container onto a food stuff in small amounts with less scattering and splashing by a shaking operation, as well as less formation of lumps. Provided is packaged wheat flour packed in a shaker-type container having one or more shaker holes with a maximum width of 2 to 12 mm, the wheat flour having an angle of difference of 13.5 to 30 degrees.

Abstract: The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

Abstract: A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

Abstract: The invention relates to a shaped savoury concentrate article having a water content of not more than 10 wt. %, said article comprising: ? 50-95 wt. % particulate seasoning components; ? 2-30 wt. % oil, said oil having a solid fat content at 20° C. (N20) of less than 20%; ? 2-20 wt. % of prolamin particles having a prolamin content of at least 20 wt. % and sphere equivalent mean diameter of less than 20 ?m. The inventors have unexpectedly found that the incorporation of very small prolamin—containing particles in a shaped concentrate article that contains particulate seasoning components in combination with a significant amount of liquid oil effectively minimizes the adverse impact of the liquid oil.

Abstract: Flavour modifying composition comprising one or more specific flavour modifying compounds, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.

Abstract: Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage”

Abstract: The methods disclosed herein relate to methods for conditioning a biomass of microalgae of the genus Chlorella, produced by fermentation under heterotrophic conditions and in the absence of light for the preparation of a flour having an optimized sensory profile.

Abstract: This invention comprises a new mixture aimed to maximize in the health of the human body the positive effects of polyphenols contained in fruits such as grapes, blueberries, and blackberries, and also in products derived from them such as jams and red wines. The mixture includes, specifically, the use of a standardized extract of black pepper, of the piper nigrum species. This extract is diluted in a drink, generally wine, whose content includes polyphenols. The addition of the extract to the wine in set proportions and its subsequent consumption entail an increase in the bioavailability of the main polyphenol included in wine, resveratrol. The increase of the bioavailability generates a series of positive effects in the body such as prevention of cardiovascular and neurodegenerative disorders, anti-cancer properties, anti-diabetic effects, and against osteoporosis.

Abstract: The present invention relates to synthetic nutritional compositions for use to promote the maturation and/or repair of the liver and/or gut, and/or to treat and/or prevent and/or reduce the risk of liver and/or gut and/or metabolic disease. The compositions according to the invention have low MCT medium chain fatty acid (MCFA) content and low palmitic acid content.

Abstract: This application relates to a high-protein and high-calorie, ready-to-use, heat-sterilized, oral enteral nutritional composition.

Abstract: The present invention includes a method to produce immune-active milk products from raw milk. The method includes the steps of separating a raw milk composition into a nonfat milk fraction and a fat fraction, followed by UV-C pasteurization of the nonfat milk fraction to yield the immune-active milk product. Optionally, a composition comprising milk fat globule membrane components is added to the nonfat milk fraction either prior to or subsequent to the UV-C pasteurization step. Optionally, the nonfat milk fraction is treated with lactase to hydrolyze the lactose. The method can also optionally include a step of low-temperature drying of the immune-active milk composition, or alternatively ultrafiltration and/or diafiltration can be used to produce a milk protein concentrate as the immune-active milk products. The immune-active milk products obtained by the methods of the invention can be used to reduce, prevent or treat immune dysfunctions.

Abstract: A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.

Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like.

Abstract: A roller brush bed and a fluid delivery system are provided. The fluid deliver system includes a fluid source, a fluid supply tube connected to the fluid source, a movable fluid delivery bar in fluid communication with the fluid supply tube and a drive system attached to the movable fluid delivery bar and configured to move the movable fluid delivery bar relative to the at least one roller brush and along the roller brush bed, wherein the movable fluid delivery bar is configured to spray fluid toward the at least one roller brush as the movable fluid delivery bar is moved along the roller brush bed.

Abstract: In one aspect, the present disclosure relates to decorating and printing of an edible design on a printable base media based on a user selected image. A central control device may provide, to a remote computing device, a graphical user interface for reviewing images, receive, from the remote computing device via the graphical user interface, selection of an image, generate print data based on the selected image, and transmit the print data to the remote computing device for printing with an edible media printer equipped with edible ink.

Abstract: The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include a base layer and a print layer. The base layer can include one or more starches, celluloses, dextrins, fats, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. The print layer can include one or more starches, celluloses, corn syrups or corn syrup solids, fats, humectants or plasticizers, or emulsifiers, or combinations thereof.

Abstract: A pre-vapor formulation of an e-vaping device including a vapor former, nicotine, sugars or polysaccharide carbohydrates, an oxidant, and a base. A method of increasing stability of ingredients of a pre-vapor formulation includes mixing a vapor former, nicotine, sugars and/or polysaccharide carbohydrates, an oxidant and an added base, catalyzing a reaction between the sugars or polysaccharide carbohydrates, the oxidant and the base, and generating acids via a reaction therebetween, wherein a concentration of the nicotine in a vapor phase of the vapor is equal to or smaller than substantially 1% by weight.

Abstract: The invention provides a smokeless tobacco product comprising a tobacco extract. In some embodiments, the smokeless tobacco product is translucent. The invention further provides methods for making and using the smokeless tobacco product. In certain embodiments, the smokeless tobacco product comprises isomalt, maltitol syrup, and a translucent tobacco extract prepared by ultrafiltration.

Abstract: A smokeless tobacco product configured for insertion into the mouth of a user is provided. The smokeless tobacco product includes a tobacco material and a specific starch material that imparts specific textural properties to the product. A process for preparing a smokeless tobacco product with a desired textural property is also provided.

Abstract: An herb dispenser is provided. The herb dispenser includes a housing. A receptacle is secured to the housing and includes an inlet and an outlet. An herb may be placed within the receptacle. At least one electronic scale may weigh the herb. The present invention further includes a grinding mechanism. The grinding mechanism includes a motor and an herb grinder disposed within the housing. The grinding mechanism includes an inlet and an outlet. The inlet is positioned to receive an herb from the outlet of the receptacle. The herb dispenser further includes an onboard computer to receive commands from a user and automate the electronic scale and the grinding mechanism to dispense an amount of ground herb from a first delivery port of the housing.

Abstract: The present invention relates to a cellulose filter paper for testing the ignition propensity of cigarette paper that is provided with a marking with which the rough surface of the filter paper can be distinguished from the smooth surface, and a method for its production, a method for testing the ignition propensity of cigarette paper, and a kit having a plurality of such filter papers or stacks of such filter papers.

Abstract: An insertable filter unit for insertion into a smoking article filter having a recess, wherein the insertable filter unit includes an outer casing defining a cavity for storing a smoke modifying agent, and wherein the insertable filter unit is arranged to be inserted into the recess of the smoking article filter by a user.

Abstract: A graphene adsorbing material, a preparation method therefor and application thereof, and a cigarette filter tip and a cigarette are provided. The graphene adsorbing material comprises a fiber carrier, graphene and doped elements wherein the graphene and the doped elements are loaded on the fiber carrier and the doped elements comprise at least one of Al, Si and Fe. The graphene adsorbing material is obtained by contacting the fibers with the graphene material to load the graphene material on the fibers. By introducing the graphene and the doped elements in the fiber carrier, harmful substances with a type of fused aromatic hydrocarbons such as benzopyrene in smoke can be specifically adsorbed, filtered and removed; while nicotine and the other harmless substances are retained, and thus the smoking taste of a cigarette is not affected.

Abstract: A compact utility device, system, and method of use for and by smokers is disclosed. The compact utility device is configured to have at least two separate compartments formed in the case, and independent doors located at an end of the case to allow access to each of the separate compartments. The system further comprises certain tools including a removable grinder card, a “one-hitter” smoking tool, and a poker to clear the “one-hitter.” A separate full length door or opening is also included over the grinder card screen section to allow access to the grinder card, and when the grinder card is removed, access to the compartment holding the cleaned and ground tobacco. Further, the system may include separate, removable sub-compartments, for use to hold cleaned and ground tobacco or concentrates. The utility case may be manufactured from various thermoplastic materials including polycarbonate or polyvinyl chloride.

Abstract: A smoking-pipe includes a pipe body, a cylinder, and a cylinder cover. The cylinder includes a plurality of smoking-chambers which may hold a reserve of combustible material for smoking. The cylinder may be positioned selectively to allow one smoking chamber at a time to be combusted, effectively providing a pipe which may be smoked through multiple sessions without requiring continual repacking.

Abstract: An electronic cigarette tip cleaning device that provides users of electronic cigarettes with a product specifically designed for cleaning and sanitizing the tips of these e-cigarettes. The electronic cigarette tip cleaning device includes an indicia identifying the electronic cigarette tip cleaning device, a base tube having a generally tubular shape, a gripping surface placed on a side surface of the base tube to facilitate grasping the electronic cigarette tip cleaning device and a key chain hook having an aperture disposed on the key chain hook, the key chain hook extends from the side surface of the base tube to receive a key chain is inserted through the aperture and held within the aperture.

Abstract: There is provided an aerosol-generating article including at least one blister capsule including a volatile liquid, the article further including a rupturing system including a first tube and a second tube both arranged in operational engagement defining a volume; the first and second tubes being movable relative to each other along a first motion path from a first position to a second position, such that the defined volume is larger in the first position than in the second position; the first tube including a first rupturing member arranged at least partially inside the first tube, such that in the first position the first rupturing member is contained completely in the defined volume; and, in the second position, the first rupturing member at least partially protrudes from the defined volume and is configured to rupture the capsule and to form an aperture extending through the capsule.

Abstract: There is provided a contained nicotine solution comprising (i) a container; and (ii) a nicotine solution contained within the container, wherein at least 5 wt % of the nicotine present in the solution is in protonated form, wherein at least a portion of the container in contact with the nicotine solution is formed from polycarbonate or polypropylene.

Abstract: Provided herein is a device for measuring puff topography generated by a human user of a smoking device and methods for using the same. The device may be used for research on puffing behavior of tobacco product users in both clinical and non-clinical settings.

Abstract: A cartridge assembly for an aerosol-generating system, including a cartridge including a first compartment having a first air inlet and outlet, a second compartment having a second air inlet and outlet, and a mouthpiece partially surrounding the cartridge and having a third air outlet, the cartridge and the mouthpiece being longitudinally movable relative to one another between a retracted position and an extended position creating a chamber therebetween in fluid communication with the first, second, and third air outlets, the air inlets and the first and second air outlets are obstructed by the mouthpiece in the retracted position, the third air outlet is obstructed by the cartridge, and in the extended position air is drawable into the chamber along first and second airflow pathways extending from the respective air inlet through the compartment to the air outlet, and out of the chamber through the third air outlet.

Abstract: The aerosol-generating system comprises two substance sources including a nicotine source and a second substance source and a susceptor (2) for heating any one of the two substance sources. The system further comprises a power source connected to a load network, the load network comprising an inductor for being inductively coupled to the susceptor. The two substance sources are thermally coupled such that the other one of the two substance sources not heated by the susceptor (2) is heatable by heat transfer from the one of the two substance sources that is heated by the susceptor (2). The invention also relates to an aerosol-generating article comprising a cartridge comprising a first compartment (11) and a second compartment (12) source, wherein a susceptor (2) is arranged in any one of the first compartment (11) or the second compartment (12).

Abstract: The present is a multifunctional electronic cigarette. In the multifunctional electronic cigarette, an interchangeable member can include one of an E-liquid cassette having an atomizing component, an alcohol detecting device and a LED device; a processing module can control the power supply module to respectively apply an initial voltage and a test voltage to the connection assembly in sequential order, and calculate an operational resistance of the interchangeable member during the process of applying voltages, and then control the power supply module to generate operation voltage and current to the interchangeable member according to the operational resistance. The operational resistance is resistance of the interchangeable member which is executing a main operational function thereof. As a result, the multifunctional electronic cigarette can have improved extendibility.

Abstract: An atomizer and an electronic cigarette comprising the atomizer. The atomizer comprises a liquid storage tube (1), a liquid adjustment assembly (2), and an atomization head (5). The liquid adjustment assembly (2) comprises an adjustment ring (21) and a first sleeve (22) sleeved on the periphery of the atomization head (5). The adjustment ring (21) is exposed outside the liquid storage tube (1). The atomization head (5) is provided with a first liquid-inlet (51), and the first sleeve (22) is provided with a second liquid-inlet (221). The adjustment ring (21) and the atomization head (5) are relatively fixedly connected, and through rotation of the adjustment ring (21), the first liquid-inlet (51) is communicated with or staggered from the second liquid-inlet (221). The atomizer enables a user to adjust, at the outside of the atomizer, an inflow amount of cigarette liquid into the atomization head (5).

Abstract: An elastic-fitting shirt is used as an article of clothing that provides a snug fit and a slimming look. The elastic-fitting shirt includes a shirt and an elastic hem. Like common shirts, the shirt includes a front panel, a back panel, a neck opening, and a torso opening. The elastic hem is connected to the front panel and the back panel and is positioned along the torso opening. The elastic hem is used to constrict the torso opening to provide a snug fit against the body of the user. The elastic hem includes a hem sleeve and an elastic band. The hem sleeve is connected to the shirt along the torso opening. The elastic hem is internally positioned within the hem sleeve, concealing the elastic hem from view.

Abstract: A leggings apparatus is shown. The leggings are configured to be worn by a user without the need for the user to wear an undergarment. As such, a crotch area of the apparatus is equipped with an inner bikini layer to provide security and comfort to the user without panty-lines. The inner bikini layer is preferably made of a cotton-based fiber fabric, and is preferably applied with an anti-bacterial treatment. The inner bikini layer is fixed in position only by a front waistline seam and inseam near a rear crotch area, which leaves the leg openings free. The inner bikini layer is heat welded or flat locked into a fixed position within the crotch area, which appear invisible when viewed from the exterior of the garment.