Abstract: A deer lure is applied to a licking branch to attract deer, primarily buck deer, in collecting census data on the population of a deer herd in a given area and in deer hunting. The lure is formulated by surgically removing the left and right pre-orbital tear duct glands from the left and right eyes of a deer. The left and right pre-orbital tear duct glands are mixed together to produce a totally pure pre-orbital gland lure, free of any other product removed from any deer. When applied to a licking branch, the lure is effective in attracting deer year round to the licking branch and is not limited to use during the rut.

Abstract: A bedding insecticide composition for safely exterminating bed bugs is provided. The bedding insecticide composition includes vinegar, liquid dish soap, rubbing alcohol, peppermint extract, rosemary oil, geranium oil, and ground arbol chili seeds. In a preferred embodiment, the bedding insecticide composition is placed within a spray bottle, wherein the composition is applied to a surface containing a bed bug infestation. Once applied, the insecticide composition effectively rids the surface of any bed bugs. The bedding insecticide composition includes environmentally friendly ingredients allowing the composition to be safely used within a home. Alternatively, the bedding insecticide composition may be used on vegetation for exterminating parasitic insects.

Abstract: A double tube encasing apparatus and methods of encasing for encasing meat products in a double casing including a film (e.g. collagen film) and a net in which a first tube is loaded with a height reduced shirred film and a second coaxial tube which supports a shirred netting. In one embodiment a casing tube is placed over a meat stuffing horn and is preloaded with a loose shirred film. A second casing tube which supports the netting is pushed or placed over the loose shirred film, and causes a reduction in diameter of the loose shirred film for example by forcing the vertically pleated shirred film to layback.

Abstract: Food or feed processors (16, 16a) include an elongated processor barrel (38) presenting an inner surface (44) with a central body or tube (60) within the barrel (38) and presenting an outer surface (62). The surfaces (38, 62) define an elongated annular processing region (70). The barrel (38) and tube (60) are steam heated by means of apparatus (52, 66). A rotatable processing element (72) is also located within the region (70). The element (72) has a plurality of vanes (88, 104), which scrape the surfaces (44, 62) to prevent buildup of material on these surfaces.

Abstract: Food or feed processing systems (10, 96) include an extruder (14) and a downstream processor (16, 16a), and are operable to process high meat food or feed formulations. The processors (16, 16a) include an elongated processor barrel (38) presenting an inner surface (44) with a central body or tube (60) within the barrel (38) and presenting an outer surface (62). The surfaces (38, 62) thereby define an elongated annular processing region (70). The barrel (38) and tube (60) are steam heated by means of apparatus (52, 66). A rotatable processing element (72) is also located within the region (70). The element (72) has a plurality of helical vanes (88, 104), which scrape the surfaces (44, 62) to prevent buildup of material on these surfaces.

Abstract: A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

Abstract: A process for reducing the bacterial count on a four-legged animal, poultry animal, carcass of such animals, or meat or processed meat products of such animals, during processing, such reduction using a solution comprising a N,N?-dichloro-5,5-dialkylhydantoin, a N,N?-dichloro-5-ethyl-5-methylimidazolidine-2,4-dione, or combinations thereof, and in some preferable aspects 1,3,-dichloro-5,5,-dimethylhydantoin, 1,3-dichloro-5-ethyl-5-methylimidazolidine-2,4-dione, or combinations thereof.

Abstract: Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Abstract: A low calorie, low laxation confection such as chewy candy, hard candy, tableted candy, or gelled candy having acceptable texture, stability, clarity, and flavor delivery that contains a bulk sweetener comprising allulose (psicose). Allulose is combined with sugars, carbohydrates, or polyols to make consumer acceptable confections.

Abstract: The present invention pertains to a chewing gum composition comprising crystalline allulose particles and optionally an aqueous allulose syrup, and to the use of allulose for increasing the hardening rate of chewing gum compositions.

Abstract: A connector for connecting a deformable bag for liquid or semi-liquid products to a machine for distributing the product and includes a body with an opening passing therethrough and acting as a product outlet and connected to the machine, with a thermal sensor supported so as to be positioned inside the bag, in contact with the liquid or semi-liquid product. The sensor is fixed in a second opening that is parallel or almost parallel to the product transit opening and a connecting cable comes out of the end of the body intended to remain outside the bag. The assembly formed by the bag and the connector and the machine for distributing a liquid or semi-liquid food product supplied with the bag equipped with the connector.

Abstract: The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt % of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt % of non-fat solids, wherein, the coating composition comprises, less than 25 wt % of saturated fatty acid, 10-60 wt %, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.

Abstract: Provided is pet food which contains refined cellulose and has a moisture content of 6% to 15% by mass, in which an average grain size of the refined cellulose is 50 ?m or greater, and 60% or more of food granules in the entire food granules constituting the pet food have a hardness of 2.5 kgw or less immediately after being immersed in dilute hydrochloric acid (pH of 2.5) at 25° C. for 10 minutes.

Abstract: This invention relates to the use of the combination of 25-hydroxyvitamin D3 (“25-OH D3”) and antioxidants/anti-inflammatories (ascorbic acid vitamin E and canthaxanthin) to make a premix or feed which can ameliorate various problems observed in poultry which have been subject to overfeeding. Feeds containing the 25-OH D3 and antioxidants/anti-inflammatories and premixes are also provided.

Abstract: The invention relates to an acid composition, particularly an acid food composition, comprising at least one phycocyanin resistant to pH acid.

Abstract: A pasteurizing plant includes at least two pasteurizing lines. A heating device of a heat pump is used to heat a heating liquid, and a cooling device of the heat pump is used to cool a cooling liquid. Based on heating and/or cooling demand in the pasteurizing lines, the heated heating liquid and/or the cooled cooling liquid each are used to heat respectively cool process liquid of the pasteurizing lines. A method operates the pasteurizing plant.

Abstract: A phosphor composition, containing one or more phosphors having on a surface thereof a coating selected from silica, diamond, and diamond-like carbon, wherein the one or more phosphors are configured to emit radiation upon interaction with an initiation energy.

Abstract: Apparatus and related methods for adding increased functionality to a food dehydrator through the use of stackable drying trays that define a circulation plenum during operation and then nest within one another during disassembly so as to reduce an overall storage size of the food dehydrator. The food dehydrator can further include a base portion having a removable splash guard to prevent the introduction of liquids or solids into a mechanical space within the base portion.

Abstract: This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.

Abstract: The present invention relates to a food processing apparatus that is capable of supplying two different kinds of food materials and sequentially performing manufacturing processes such as bonding and cutting on the single apparatus, thus allowing the food to be easily processed.

Abstract: Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

Abstract: A method for making a plant-based yogurt product, by combining and mixing a predetermined amount of pulse of legumes, a predetermined amount of seeds and/or nuts, and a predetermined volume of water to create a first mixture. Then combining a predetermined amount of soy beans with water to create a second mixture that and heating it to a near boiling temperature, combining and mixing the first mixture and the second mixture. Then heating the combined mixture to between about 175 to about 190° F. for a predetermined time period, cooling, and adding a bacterial culture to the combined mixture and maintaining the combined mixture at between about 110° F. and about 120° F.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Embodiments of the invention provide a fat free food product and method of making. In some embodiments, the food product is bouillon. The fat free food product is anhydrous, and contains a protein and a zero-fat binder. The binder includes a starch, an edible polyhydric alcohol, and a gum. The fat free food product has a protein content of 1.15% to 4.5% w/w. The food product contains no added fat.

Abstract: Embodiments of the invention provide a solid food product, made with a fat free binder and a method of making. The binder includes a starch, an edible polyhydric alcohol, and a gum. In some embodiments, the food product is bouillon.

Abstract: The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

Abstract: The present invention relates to a novel emulsion structured in an isometric crystalline network of cellulose derivatives where the emulsion comprises Omega-3 fatty acids homogeneously distributed in the same. The emulsion of the invention has been designed to have greater stability, bioavailability and gastro-resistance and may be used in special medical foods, nutritional supplements, sports nutrition, enteral nutrition or child nutrition, amongst others.

Abstract: Meat-flavored snack chips formed pleurotus eryngii mushrooms and methods of making them. The pleurotus eryngii mushroom snack chips described herein may have a meat-like flavor rich in umami.

Abstract: This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction.

Abstract: Packaged emulsified food compositions (e.g., salad dressings including an oil/water emulsion) including a probiotic, which may be included therein, without requiring heating during packaging, and without requiring refrigeration for long term shelf stability. The probiotic may be sporeforming. In an embodiment the probiotic comprises spores which do not germinate until ingested by a consumer (e.g., such that the spores germinate in the intestinal tract of the consumer). The probiotic may comprise Bacillus coagulans spores, which may be added to the emulsion following addition of an acid. The salad dressing or other food composition advantageously can be cold packed, requiring no heating during manufacture, and no refrigeration after packaging, all while providing stability of 1 year or more.

Abstract: Gender specific synthetic nutritional compositions comprising glycine in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nutritional systems comprising them.

Abstract: A low-lectin diet system comprising a terminology-marked food package configured for enabling coordinated efficiency in healthful food selection during shopping enabling a shopper to quickly identify said package as containing low lectin-antigenicity food contents, and wherein said food package is visibly marked externally with coordinated terminology validly designating food contents as of relatively low lectin-antigenicity.

Abstract: A stamp system includes a top portion and a bottom portion, each shaped to resemble a slice of bread. The top portion has a lower surface that forms a pattern to be stamped into an edible item. The bottom portion has an upper surface that is configured with a tray that is shaped to carry an edible ink. The stamp system is used to stamp both a physical impression and a pattern in edible ink onto an edible item, such as a sandwich made of sliced bread.

Abstract: [Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, coloring, flavor, cloudiness, odor, etc. Also, to provide an effective use of yeast cell residue generated as a byproduct of a yeast extract. [Solution] A yeast cell residue remaining after a useful extract is removed from a yeast is suspended in water, and is heated after pH adjustment, and then a supernatant is obtained by centrifugal separation. This fraction contains, in relation to the solid content, 35 wt % or more of protein and 30 wt % or more of dietary fiber, and is usable in the foaming member.

Abstract: Disclosed herein is an oral pouched product, such as an oral pouched smokeless tobacco product, which comprises a filling material, such as tobacco material, and a saliva-permeable pouch enclosing the filling material, the product having a rectangular shape with a maximum length and a maximum width, wherein the maximum width of the product is within the range of from 3 mm to 10 mm, the maximum length of the product is within the range of from 25 mm to 40 mm, the ratio of maximum length to maximum width is within the range of from 3 to 6, and the oral pouched product has a weight within the range of from 0.3 to 0.7 g.

Abstract: A flavor delivery system includes an oral tobacco product and a flavor inhalation article. The oral tobacco product includes tobacco and a first flavorant. The flavor inhalation article includes a body having an air flow channel therethrough, and a second flavorant.

Abstract: A method of emptying trays filled with rod-shaped articles produced in the tobacco industry, which consist of the following stages: the trays designated for emptying are conveyed to the input area of a hopper containing adjacent channels separated by dividers; the rod-shaped articles are transferred from the tray to the channels of the hopper using support plates; the channels of the hopper are filled with the rod-shaped articles; the support plates are retracted from the channels of the hopper; the channels of the hopper are successively emptied into a chute adapted to move between channel outlets of the hopper; finally, the rod-shaped articles are transferred from the channels of the hopper and through the chute to the discharge conveyor moving towards the receiving device.

Abstract: A web of tipping paper (20) for supplying a smoking article manufacturing machine (17) which cuts the web into individual patches and wraps each patch about a respective dual length filter rod (1) to attach rods of smokable material (4) to the ends of each dual length filter rod is disclosed.

Abstract: A smoking article (10) comprises a tobacco rod (12) and a filter (14) connected to the tobacco rod. The filter (14) comprises a flow restrictor (24). The smoking article further comprises a ventilation zone (18) at a location along the filter downstream of the flow restrictor. The diameter of the tobacco rod (12) is from about 5 mm to about 8.5 mm, the tobacco packing density within the tobacco rod is from about 180 mg/cubic centimetre to about 280 mg/cubic centimetre, and the length of the tobacco rod is from about 15 mm to about 45 mm. Further, the tobacco rod (12) is circumscribed by a wrapper (13) having an air permeability of less than about 20 Coresta units, the wrapper being made of a transparent regenerated cellulose film, or cellophane.

Abstract: An improved smoking wrapper/filter combination is provided. The smoking wrapper has an internal filter having an opening channel extending through the entire length of the filter which allows smoke to pass through the filter without obstruction while still providing stability to the smoking wrapper. In an embodiment, the filter is non-porous except for the opening channel. The smoking wrapper may be unbleached and chlorine free. In an embodiment, rice may be utilized in the formation of the smoking wrapper. FDA approved adhesives are used to secure the smoking wrapper to the filter. The smoking wrapper may be thinner than normal smoking wrappers (of cigarettes) and may be similar to rolling paper. In particular, in a preferred embodiment the smoking wrapper is 14 to 16 grams in weight.

Abstract: A smoking device and method of using the device are provided. The smoking device may be disposable and be movable between an expanded smoking position and a stowed position.

Abstract: Disclosed herein is an oral pouched product, such as an oral pouched smokeless tobacco product, which comprises a filling material, such as tobacco material, and a saliva-permeable pouch enclosing the filling material, the product having a rectangular shape with a maximum length and a maximum width, wherein the maximum width of the product is within the range of from 3 mm to 10 mm, the maximum length of the product is within the range of from 25 mm to 40 mm, the ratio of maximum length to maximum width is within the range of from 3 to 6, and the oral pouched product has a weight within the range of from 0.3 to 0.7 g.

Abstract: A vaporizer assembly is shaped and configured to fit partially into a downstem of a water pipe. The vaporizer assembly includes a housing including an upper portion and a lower portion. The lower portion has a smaller diameter, and fits in the downstem. The upper portion of the vaporizer assembly includes a bowl or dish, and a heat source is enclosed within the housing and positioned and configured to selectively heat the bowl or dish. A body of the vaporizer adjacent the bowl includes vapor passages. One or more passages are also formed in the lower portion. Thus, essential oils or waxes placed in the bowl can be vaporized by the heat. The generated vapor may flow from the bowl into and through the vapor passages and lower portion passage and into the waterpipe's downstem.

Abstract: Embodiments of the present invention disclose an electronic cigarette atomizer, including an outer sleeve and a suction nozzle connected with one end of the outer sleeve, wherein a tobacco tar cavity and an atomization core are provided in the outer sleeve; the atomization core comprises two ultrasonic atomization components, and atomization surfaces of the two ultrasonic atomization components are provided oppositely; a gap is provided between the two atomization surfaces; the gap communicates with the suction nozzle; the two atomization surfaces are in contact with a first tobacco tar storage body and a second tobacco tar storage body respectively; and both of the first tobacco tar storage body and the second tobacco tar storage body communicate with the tobacco tar cavity.

Abstract: A device comprises a sensor and processing circuitry coupled to the sensor. The sensor is configured to obtain authentication information from an identification label of a cartridge of an electronic vaping device. The processing circuitry is configured to perform authentication of the cartridge based on the authentication information; and determine whether to unlock a battery section of the electronic vaping device to power the cartridge based on a result of the authentication of the cartridge.

Abstract: The present disclosure relates to an aerosol delivery device and a related method. The aerosol delivery device includes a heating chamber having an aerosol precursor composition disposed therein. A microwave radiation emitting device is operably engaged with the heating chamber and is configured to heat the aerosol precursor composition therein with the microwave radiation to form an aerosol from the aerosol precursor composition. An outlet port is formed in a housing of the aerosol delivery device and is in fluid communication with the heating chamber. The heating chamber is responsive to a suction applied to the outlet port for the aerosol to be drawn through the outlet port outwardly from the housing.

Abstract: Described herein is apparatus for heating smokable material to volatilize at least one component of the smokable material. The apparatus comprises a first casing portion comprising a first connector and a recess for receiving a cartridge, and a second casing portion comprising a second connector for engagement with the first connector. When engaged, the first and second connectors define an inlet between the first and second connectors for admitting air into the recess from an exterior of the smoking article.

Abstract: A cartridge for an aerosol-generating system is provided, including an elongate first compartment having a length L1, a maximum transverse cross-sectional area A1, a first air inlet, and a first air outlet, and containing a nicotine source including a first carrier material loaded with between about 1 mg and about 50 mg of nicotine; and an elongate second compartment having a length L2, a maximum transverse cross-sectional area A2, a second air inlet, and a second air outlet, and containing an acid source. The first and second compartments are arranged in parallel within the cartridge and the ratio (L1)2:A1 is at least about 12:1 and the ratio (L2)2: A2 is at least about 12:1. An aerosol-generating system is also provided, including the cartridge; an aerosol-generating device including a housing defining a cavity to receive at least a portion of the cartridge; and a heater to heat the first and second compartments.

Abstract: There is described an apparatus for heating an aerosol generating material to generate an inhalable aerosol and/or gas. The apparatus includes a housing; a receptacle within the housing, the receptacle including one or more cavities, each cavity for containing an aerosol generating material; and a heating arrangement including one or more heater elements for heating aerosol generating material contained in the one or more cavities to generate an inhalable aerosol and/or gas. The one or more heater elements are located externally of the one or more cavities.