Abstract: The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.

Abstract: A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caseinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Abstract: A refined oil comprising at least one polyunsaturated fatty acid (PUFA), wherein the oil has a fatty acid ester of monochloropropanediol, epoxypropanol, and mixtures thereof in an amount of 10 ppm or less, and processes for producing the oil. The oil is preferably a microbial or marine oil.

Abstract: The patent invention relates to a chocolate formulation with carob, with low caffeine and theobromine contents, animal milk-free, with or without added sugars, gluten-free, soy-free, with or without fiber, using cocoa and carob as the basis, alternatively supplemented with coconut fat, rice derivatives, powdered sweet potato and sugars having a low glycemic index, producing a food product with special nutritional features to meet the requirements of customers with dietary restrictions due to health problems or life style (low-fat or natural diets, body-builders, etc.) with color, odor and flavor attributes which are characteristic of products based on cocoa and carob.

Abstract: The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of confectionery, a gel, and a process for preparing an item of confectionery via a data connection. The invention relates to a cartridge comprising the following cartridge components: a. a container having an internal volume; b. a gel comprising: i. a hydrocolloid, and ii. a sweetener different to the hydrocolloid; wherein the gel is not a fluid.

Abstract: An ice cream maker is provided for making filled flavored frozen confection and whose production follows specific steps, presenting for that purpose a simplified formal structure of easy fitting and handling, allowing the simultaneous production of a plurality of filled flavored frozen confection, specially designed for residential and family use, said ice cream maker being produced of thermoplastic material or other material of similar characteristics, presenting a laminar structure constituted essentially by three elements, namely at least one container, one mold internally and centrally positioned, supported at the surrounding end of the container, which creates a hollow area in the center of the flavored frozen confection mass, and finally a closing.

Abstract: The invention consists of an animal feed formulation based on tropical legumes and grasses with a high protein content, said formulation comprising, inter alia, a combination of grains, a first protein source, forage, a second protein source, a third protein source and a fourth mineral source. One of the protein sources can comprise Canavalia Canavalia ensiformis. The animal feed formulation can also include a forage legume of the Stylosanthes genus. In addition, the animal feed formulation can include a tropical fodder of the Brachiaria or Panicum genera. The synergistic combination of forage legumes and tropical fodder results in a balanced feed with a high concentration of tropical raw materials, which is easy to produce and affordable. Similarly, the invention also comprises a method for producing the feed in pellet form, based on the formulation described above, from which the anti-nutritional factors derived from Canavalia Canavalia ensiformis have been eliminated.

Abstract: A pet food is comprised of about 49.7% starch source, about 36.5% protein source, about 5.3% fiber, about 1.7% vitamins and minerals; and wherein about 4% of the fiber (or about 0.2 wt % of the pet food) is psyllium husk.

Abstract: The present invention is related to feed granules comprising a feed enzyme and a zinc salt of an organic acid.

Abstract: Provided is pet food formed of a trimmed product of a block-shaped molded article.

Abstract: A system and method for cooking a food item, such as poultry, includes heating cooking fluid in a cooking vessel to a temperature sufficient to cook poultry and placing the poultry on a substantially horizontal perforate plate, breast down, such that the poultry is at least partially immersed in the cooking fluid. The perforate plate prevents poultry skin from sticking to a support, such as a deep fry cooking basket. The immersed poultry is cooked for a selected cooking period and then removed, along with the perforate plate from the cooking fluid. The poultry is then removed from contact with the perforate plate.

Abstract: A method for washing fish flesh to remove water soluble sarcoplasmic proteins includes producing a mixture by combining wash water with fish flesh having sarcoplasmic and myofibrillar proteins, wherein the wash water removes some of the sarcoplasmic protein from the fish flesh; depositing the mixture on a screen separator. The wash water having sarcoplasmic proteins is separated from the mixture while a speed of the screen separator and a speed of the mixture at the interface with the screen separator remains about equal and reducing or eliminating shear forces at the interface between the screen separator and the fish flesh. Thus, washed fish flesh fish flesh with an increase in a percent of myofibrillar protein retained in the fish flesh is produced.

Abstract: The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

Abstract: A method of producing shredded, dried food products is provided. The method begins when a food type such as beef, pork, or chicken, or may be a fibrous vegetable, such as mushrooms. The selected food type is first heated to tenderize the food. In the case of meats, this tenderizing breaks down fibrous tissue in the food, making for easier to chew and digest. After cooking to tenderize, the food is then shredded. This shredding leaves strands of the food and does not cut across fibers, instead, the shredding follows the muscle or growing pattern of the food type. The shredded food product is then boiled for further tenderization. Some vegetables may not need further tenderization. Flavorings may also be added during the boiling process. After boiling, the food product is dried to reduce the moisture content to a desired level. This level of dryness may vary depending on the intended use of the food product and the desired storage time.

Abstract: A snack food is prepared by a unique process comprising extruding an extrusion composition under heat and pressure to form an expanded, cooked, egg and added-protein snack food, wherein the extrusion composition comprises a) whole liquid egg present in an amount of from about 5 to about 25% by weight based on the total weight of the extrusion composition, b) an added protein concentrate or isolate selected from the group consisting of rice protein, soy protein, whey protein or mixtures thereof, in an amount so that the total protein present in the expanded, cooked, egg and added-protein snack food is from about 25 to about 40% by weight, and c) starch in an amount sufficient to provide an expanded, cooked, egg and added- protein snack food having a density no greater than about 300 grams per cubic inch.

Abstract: A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 ?m, preferably between 10 and 40 ?m, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 ?m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 ?m in relation to the non-macerated state.

Abstract: The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them.

Abstract: The purpose of the present invention is to provide an oil and fat composition having excellent milk feeling or milk flavor and a method for manufacturing the same. An oil and fat composition which contains 50% by mass to 100% by mass of milk fat and has a pentanal/hexanal ration by mol, based on volatile components at 180° C., of 0.15 to 0.70. A method for manufacturing an oil and fat composition, said method comprising a step for heating a starting oil and fat composition, which contains 50% by mass to 100% by mass of milk fat, while supplying oxygen to give an oxidized oil and fat composition which has a pentanal/hexanal ratio by mol, based on volatile components at 180° C., of 0.15 to 0.70.

Abstract: The present invention relates to a method for producing a powdery flavoring agent, including (1) a step of treating a milk-derived material with at least any one of a lactic acid fermentation treatment and an enzymatic reaction treatment to prepare a paste flavoring agent, (2) a step of adding an excipient to the paste flavoring agent obtained in step (1) to prepare a freeze-drying raw material liquid having a fat content in a dried solid content of 40% by mass or less, a solid content based on the excipient occupying the dried solid content of 70% by mass or less, and a water content of 20% by mass or more and less than 50% by mass, and (3) a step of subjecting the freeze-drying raw material liquid obtained in the step (2) to specific treatments to obtain the powdery flavoring agent.

Abstract: A method of extracting oil from a byproduct stream of a bio-based ethanol production process and a organic composition resulting from the method is provided. The method includes applying an oil concentrator to a byproduct stream, mixing the oil concentrator with the byproduct stream, and separating the oil from the byproduct stream. An organic composition comprising oil derived from a byproduct stream of a bio-based ethanol production process and an oil concentrator is also provided.

Abstract: The present invention provides food products, nutritional programs, and methods for meeting nutritional needs of subjects with dementia and related cognitive disorders. In one embodiment, the invention provides a food product comprising a reversibly sealed container and a soup, wherein the soup is in the container and comprises a total volume of 200-2000 mls, a vegetable or meat component, 300 to 2500 calories, a macronutrient caloric distribution comprising: 20-80% fat, 10-45% protein, and 10-65% carbohydrate, about 2% to about 40% medium chain triglycerides, omega 3 fatty acids in an amount of 100 to 2000 mg and less than 20 solid food particles having a volume greater than about 20 cm3.

Abstract: Apparatus for processing organic material is disclosed which breaks down the inedible components of fruit and vegetables (core, skin, pips, pithy material) into an edible substance with a cream-like consistency. The apparatus includes a piston in a barrel for pressurizing the material and forcing it through a passage having a number of end-to-end sections which are at right angles to one another. There is an impact surface at the end of each section on which the flowing material impacts. The sections can be between a sleeve having sections of different diameters and a bobbin the outer surface of which is stepped to match the inner surface of the sleeve.

Abstract: In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product.

Abstract: A pump feeder includes a hopper, a first mixing paddle, a second mixing paddle, a first auger, a second auger and dual outlets. The hopper receives edible material in the form of a thick, viscous base and mix-ins, and includes an upper chamber and a lower chamber. The first and second mixing paddles are located within the upper chamber and cause movement of the edible material within the upper chamber for both breaking apart and mixing of the edible material. The first and second augers are located within the lower chamber and cause movement of the edible material from a first end of the lower chamber to a second end of the lower chamber. The outlets are located at the second end of the lower chamber and connected to an inlet of a pump which further compresses the mixed edible material for delivery to an extruder die and cutting assembly.

Abstract: A method of forming homogenized tobacco material is provided, including forming a homogenized slurry including tobacco powder; casting the homogenized slurry onto a moving belt; incorporating a porous reinforcement sheet into the cast homogenized slurry; and drying the cast homogenized slurry with the incorporated porous reinforcement sheet to form the homogenized tobacco material, the porous reinforcement sheet having anisotropic properties such that the porous reinforcement sheet has a higher tensile strength in a longitudinal direction thereof than in a transverse direction thereof.

Abstract: A package of smokeless tobacco includes a flavor patch located in the package to provide flavor to smokeless tobacco. Also disclosed is a method of packaging smokeless tobacco by combining a package with a flavor patch disposed inside the package, the flavor patch comprising a flavor and an adsorbent, so that the flavor patch resides in an interior of the package; and adding smokeless tobacco to the package with the flavor patch.

Abstract: Disclosed is material (20) for use with apparatus for heating smokable material to volatilise at least one component of the smokable material. The material (20) comprising a mixture of smokable material (21) and elements (22). Each of the elements (22) comprises a closed circuit of heating material that is heatable by penetration with a varying magnetic field.

Abstract: An aerosol delivery device is provided. The aerosol delivery device comprises a control component and a digital compass. The digital compass includes a multi-axis magnetometer configured to measure a magnetic field in an environment of the aerosol delivery device, and generate a corresponding signal that indicates a direction and strength of the magnetic field. The control component or the digital compass are configured to control operation of at least one functional element of the aerosol delivery device based on the direction and strength of the magnetic field indicated by the corresponding signal, or a direction of the aerosol delivery device relative thereto. Control of the at least one functional element includes output of the direction and strength of the magnetic field or the direction of the aerosol delivery device for presentation by a display.

Abstract: A control unit for an electronic vapor provision system includes a battery for providing electrical power to a heater which is used to produce vapor. The battery is a lithium iron phosphate battery. The battery provides an output voltage which remains at an approximately constant voltage level as the battery is discharged.

Abstract: Disclosed is an article for use with apparatus for heating smokable material to volatilize at least one component of the smokable material. The article includes a mass of smokable material and an elongate member within the mass of smokable material. The elongate member includes heating material that is heatable by penetration with a varying magnetic field. Also disclosed is a method of manufacturing such an article. The method includes providing an elongate element comprising heating material that is heatable by penetration with a varying magnetic field, and locating the elongate element within smokable material. The providing and the locating may form an elongate assembly including the elongate element within the smokable material, and the method may include cutting the elongate assembly at a predetermined longitudinal position along the elongate assembly to form the article.

Abstract: The invention relates to an electronic smoking device (10) and an additive reservoir (162). In order to be able to supply additive to liquid atomized by the electronic smoking device (10) at the user's choice, the electronic smoking device (10) comprises an additive inlet conduit (44) and the additive reservoir (162) comprises an additive outlet opening (72) that can be brought into communication with the additive inlet conduit (44).

Abstract: An electronic smoking device (10) is provided that comprises a power supply/atomizer portion (12), a replaceable liquid reservoir portion (14), a liquid reservoir portion detection element (50) that is moveable between a first position and a second position, and an activation element (54) that is adapted to be operated by the liquid reservoir portion detection element when the latter is moved from the first position to the second position. The liquid reservoir portion comprises a cavity (46) and an engaging element (48) that partially blocks an opening of the cavity. The engaging element is adapted to engage with the liquid reservoir portion detection element during a process of coupling the portions (12, 14) so that the liquid reservoir portion detection element is moved toward the second position, thereby operating the activation element.

Abstract: The invention relates to a liquid reservoir/wick portion and to an electronic smoking device comprising a liquid reservoir/wick portion. In order to avoid different liquids undesirably mixing in a wick of the electronic smoking device, the liquid reservoir/wick portion comprises a wick. The wick comprising a liquid receiving side coupled to a liquid storage volume of the liquid reservoir/wick portion, and a liquid supply side coupled to an atomizing element of the electronic smoking device.

Abstract: The invention relates to electronic smoking devices (10) with an atomizer/liquid reservoir portion (14). In order to provide that additives can be used without bringing the additives in contact with an atomizer (26) of the atomizer/liquid reservoir portion (14), the invention provides an additive reservoir (40) for the electronic smoking device (10), which comprises an additive storage volume (42), a through hole (44) and an additive outlet opening (46) that opens the additive storage volume (42) to the through hole (44). Furthermore, the invention provides that the atomizer/liquid reservoir portion (14) comprises a receiving section (36) for the additive reservoir (40).

Abstract: The invention relates to electronic smoking devices (10) and to additive reservoirs (56) for electronic smoking devices (10). In order to be able to provide an additive that does not pass an atomizer (26) of the electronic smoking device (10), the invention provides that the electronic smoking devices (10) comprise an additive supply assembly (40) with at least one additive inlet opening (44) arranged at a distance to the atomizer (26), and that the additive reservoirs (56) comprises at least one additive outlet opening (66) in its inner lateral surface (60).

Abstract: The cartridge includes a storage compartment configured to contain a liquid, the storage compartment having a first portion and a second portion connected to one another by a liquid channel. The cartridge includes an airflow passage passing between the first portion and the second portion of the storage compartment, and an aerosol-generating element that is fluid permeable and is positioned between the first portion and the second portion of the storage compartment, the aerosol-generating element having a first side and a second side that oppose each other, the first side of the aerosol-generating element forming part of the airflow passage and the second side of the aerosol-generating element being in contact with the liquid from the second portion of the storage compartment.

Abstract: The cartridge for the aerosol-generating system includes a housing defining an air inlet and an air outlet and an airflow path defined within the housing. The cartridge includes an atomizer assembly with an aerosol-generating element that is fluid permeable, and two electrical contact portions connected to the aerosol-generating element. The aerosol-generating element has a first side and a second side opposite the first side, wherein the first side of the aerosol-generating element is exposed to the airflow path and the second side of the aerosol-generating element is in contact with a liquid. The cartridge includes the mount that contains the atomizer assembly, where the mount covers a first portion of the first side of the aerosol-generating element to isolate the electrical contact portions from the airflow path, and covers at least a portion of the second side of the aerosol-generating element to isolate the electrical contact portions from the liquid.

Abstract: An aerosol-generating system includes a liquid storage portion for holding a liquid aerosol-forming substrate; a pair of electrodes arranged adjacent to or in the liquid storage portion; a sensor configured to sense an orientation of the liquid storage portion; and a control system configured to, measure an electrical quantity between the pair of electrodes, receive orientation information from the sensor, and determine an amount of liquid aerosol-forming substrate held in the liquid storage portion based on electrical quantity information measured between the pair of electrodes and the orientation information received from the sensor, wherein the liquid storage portion has a length and the pair of electrodes extend substantially the length of the liquid storage portion.

Abstract: The present disclosure relates to systems and methods for controlling disabling of an electronic smoking device. An electronic smoking device includes a body through which a flow path at least partially extends, an air inlet in the body that is fluidly connected to the flow path, a liquid compartment for storing a liquid within the body, a vaporizer positioned in the body and configured to receive liquid from the liquid compartment and air from the flow path to generate vaporized liquid, an outlet in the body configured to receive vaporized liquid from the vaporizer, and circuitry connected to the vaporizer. In one embodiment, the circuitry is configured to shut off the electronic smoking device based on activation time of the vaporizer. In another embodiment, the circuitry is configured to shut off the electronic smoking device after a determined amount of usage has occurred.

Abstract: The present disclosure relates to electronic smoking articles exhibiting improved moisture control of a reservoir contained therein. The reservoir can be formed of fibrous materials, such as cellulose acetate fiber, thermoplastic fiber, non-thermoplastic fiber, or a combination thereof. The disclosure further provides methods for forming electronic smoking articles and methods of packaging electronic smoking articles (including cartridges thereof) so as to improve moisture control of the reservoir.

Abstract: The present disclosure relates to electronic smoking articles exhibiting improved moisture control of a reservoir contained therein. The reservoir can be formed of fibrous materials, such as cellulose acetate fiber, thermoplastic fiber, non-thermoplastic fiber, or a combination thereof. The disclosure further provides methods for forming electronic smoking articles and methods of packaging electronic smoking articles (including cartridges thereof) so as to improve moisture control of the reservoir.

Abstract: The present disclosure relates to electronic smoking articles exhibiting improved moisture control of a reservoir contained therein. The reservoir can be formed of fibrous materials, such as cellulose acetate fiber, thermoplastic fiber, non-thermoplastic fiber, or a combination thereof. The disclosure further provides methods for forming electronic smoking articles and methods of packaging electronic smoking articles (including cartridges thereof) so as to improve moisture control of the reservoir.

Abstract: A multi-part aerosol-generating assembly system has a mouth end and a distal end, and includes a first part having a housing and a power supply disposed in the housing. The system also includes a second part releasably connectable with the first part. The second part includes a heating element and a liquid transfer element. The heating element is operably coupled to the power supply when the second part is connected with the first part. The system further includes a third part releasably connectable with the second part. The third part includes a reservoir containing a liquid aerosol generating substrate. The liquid aerosol generating substrate is in fluid communication with the liquid transfer element when the third part is connected with the second part. The system further includes a cover disposable over the third part. The cover is releasably securable in a position relative to the third part.

Abstract: Pants include a main body having a first piece, a second piece and an auxiliary protecting-crotch having a first connecting end and a second connecting end. The first piece and the second piece are sewn together to constitute a waist wearing-portion, two leg wearing-portions and one central-portion, and the central-portion is located between the two leg wearing-portions. The auxiliary supportive-crotch includes a first connecting end and a second connecting end. The first connecting end is connected to the inner upper edge of the first piece, and the second connecting end is connected to the seam of the first piece and the second piece. The first piece has a first length on the central-portion, the second piece has a second length on the central-portion, and the auxiliary supportive-crotch has a third length. The first length is greater than the second length and the third length.

Abstract: A sock includes a cuff portion, an upper portion, and a lower portion. The lower portion includes at least one non-compressive resistant fiber, a heal area, a toe area, and at least one compressive resistant fiber. The at least one compressive resistant fiber is located in at least one of the heal area and the toe area and.

Abstract: A garment or undergarment includes an inner part and an outer part. The inner part has an upper portion for covering and compressing at least a portion of a mid-section of a wearer above a waistline of a wearer and a lower portion for covering a groin of a wearer and limiting upward movement of the inner part. The outer part is attached to the inner part and overlaps at least a portion of the lower portion.

Abstract: Aspects herein provide for a support garment having a vibration damping structure that is positioned between the breast contacting surfaces of the support garment. The vibration damping structure has a shape and/or material characteristics that enable it to substantially fill the space defined by a medial aspect of the wearer's breasts and the wearer's sternum. This positioning and placement facilitate the damping structure's ability to absorb and dissipate impact forces generated at least through the medial-to-lateral movement of the wearer's breasts during, for example, athletic activities.

Abstract: A garment (100) for use in system for monitoring the technique of a user undertaking a physical activity which comprises a securing region for securing the garment against a part of the users body, wherein said securing region comprises an interface connector (18) suitable for connecting to a processing unit (200), and said garment further comprising at least one data transmission path (14) connected to said interface connector and suitable for connection to a sensor (12) and/or a control switch In use the garment enables the collection of data associated with the motion of the user, the comparison of this data with a biomechanical model of the exercise activity and the provision of a feedback response to the user. This enables the user to enhance their technique, and therefore their performance and reduce the likelihood of injuries.

Abstract: Compressive garments described herein include an inner layer, a middle layer coupled to the inner layer, the middle layer comprising a plurality of circuits, each circuit of the plurality of circuits comprising a superelastic cable and a circuit breaker, and a outer layer removably coupled to at least one of the inner layer and the middle layer.